| Melba's Jammin' |
And to think I almost put ten bucks on Giacomo. . . .
Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05
|
|
|
| jmcquown |
Melba's Jammin' wrote:
> And to think I almost put ten bucks on Giacomo. . . .
>
> Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
I'm guessing Giacomo is a horse in the Derby? Sorry, I haven't been
following that since my father's illness and other stuff going on here
(Muddy Water!). I had a terrible "date" once 25 years ago with a guy with
the last name of "Giacomo" and he was full of himself, as I guess this horse
was.
Marie Callender pot pies don't look bad, although I've never tried one.
I've paused by the section in the grocery store and looked at them, but for
some reason I've always passed them by. Does Rob like them?
Jill
|
|
|
| Melba's Jammin' |
Xref: 127.0.0.1 rec.food.cooking:1072075
In article <Hhcfe.7626$0i3.5028@bignews3.bellsouth.net>, "jmcquown"
<jmcquown@bellsouth.net> wrote:
> Melba's Jammin' wrote:
> > And to think I almost put ten bucks on Giacomo. . . .
> >
> > Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>
> I'm guessing Giacomo is a horse in the Derby?
Da winnah -- at something like 50:1 odds. Biggest longshot winner since
1913.
> Marie Callender pot pies don't look bad, although I've never tried
> one. I've paused by the section in the grocery store and looked at
> them, but for some reason I've always passed them by. Does Rob like
> them?
> Jill
He does. I do, too. I've always loved commercial pot pies, from the
time Swanson's had them in little aluminum mini-tart pans. I think it's
the salt and gravy. When I was a kid, they were a treat.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05
|
|
|
| jmcquown |
Melba's Jammin' wrote:
> In article <Hhcfe.7626$0i3.5028@bignews3.bellsouth.net>, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> Melba's Jammin' wrote:
>>> And to think I almost put ten bucks on Giacomo. . . .
>>>
>>> Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>
>> I'm guessing Giacomo is a horse in the Derby?
>
> Da winnah -- at something like 50:1 odds. Biggest longshot winner
> since 1913.
>
Dayum! I shoulda called my bookie! <G>
>> Marie Callender pot pies don't look bad, although I've never tried
>> one. I've paused by the section in the grocery store and looked at
>> them, but for some reason I've always passed them by. Does Rob like
>> them?
>> Jill
>
> He does. I do, too. I've always loved commercial pot pies, from the
> time Swanson's had them in little aluminum mini-tart pans. I think
> it's the salt and gravy. When I was a kid, they were a treat.
Wish they would put a little more gravy in pot pies :) By the time you bake
them (or these days, nuke them) the gravy bubbles out now matter how many
times you prick the crust with a fork to vent the pie. Grrrr.
Jill
|
|
|
| Dog3 |
Melba's Jammin' <thisisbogus@macbogus.com> wrote in news:thisisbogus-
CA07AA.21263707052005@news.individual.net:
> In article <Hhcfe.7626$0i3.5028@bignews3.bellsouth.net>, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> Melba's Jammin' wrote:
>> > And to think I almost put ten bucks on Giacomo. . . .
>> >
>> > Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>
>> I'm guessing Giacomo is a horse in the Derby?
>
> Da winnah -- at something like 50:1 odds. Biggest longshot winner since
> 1913.
>
>> Marie Callender pot pies don't look bad, although I've never tried
>> one. I've paused by the section in the grocery store and looked at
>> them, but for some reason I've always passed them by. Does Rob like
>> them?
>> Jill
>
> He does. I do, too. I've always loved commercial pot pies, from the
> time Swanson's had them in little aluminum mini-tart pans. I think it's
> the salt and gravy. When I was a kid, they were a treat.
I love pot pies. Marie Callender's is the best IMO. I've loved pot pies
since I was a kid too. It was one of the things my mother could 'bake'
<snicker> without burning. Sometimes I'll make my own pot pies but IMO they
are not nearly as good as store bought.
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
|
|
|
| Dog3 |
"jmcquown" <jmcquown@bellsouth.net> wrote in
news:5sffe.7661$0i3.4264@bignews3.bellsouth.net:
> Melba's Jammin' wrote:
>> In article <Hhcfe.7626$0i3.5028@bignews3.bellsouth.net>, "jmcquown"
>> <jmcquown@bellsouth.net> wrote:
>>
>>> Melba's Jammin' wrote:
>>>> And to think I almost put ten bucks on Giacomo. . . .
>>>>
>>>> Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>>
>>> I'm guessing Giacomo is a horse in the Derby?
>>
>> Da winnah -- at something like 50:1 odds. Biggest longshot winner
>> since 1913.
>>
> Dayum! I shoulda called my bookie! <G>
>
>>> Marie Callender pot pies don't look bad, although I've never tried
>>> one. I've paused by the section in the grocery store and looked at
>>> them, but for some reason I've always passed them by. Does Rob like
>>> them?
>>> Jill
>>
>> He does. I do, too. I've always loved commercial pot pies, from the
>> time Swanson's had them in little aluminum mini-tart pans. I think
>> it's the salt and gravy. When I was a kid, they were a treat.
>
> Wish they would put a little more gravy in pot pies :) By the time
> you bake them (or these days, nuke them) the gravy bubbles out now
> matter how many times you prick the crust with a fork to vent the pie.
> Grrrr.
>
> Jill
I *never* nuke pot pies. I don't care what the packaging says in the
instructions, the crust never browns correctly. Just my opinion ;)
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
|
|
|
| Melba's Jammin' |
In article <5sffe.7661$0i3.4264@bignews3.bellsouth.net>, "jmcquown"
<jmcquown@bellsouth.net> wrote:
(snippage)
> >>
> >> I'm guessing Giacomo is a horse in the Derby?
> > Da winnah -- at something like 50:1 odds. Biggest longshot winner
> > since 1913.
> >
> Dayum! I shoulda called my bookie! <G>
Hindsight. <g> I have absolutely no interest and/or knowledge of
horseracing, but I love to watch the big three races they televise (I
think they do the other two) -- there's just something about it that's
exciting. And I absolutely loved the broadcaster who was astride a
horse, microphone in hand, interviewing the winning jockey within a
minute of the win. That was too funny!
>
> Wish they would put a little more gravy in pot pies :) By the time
> you bake them (or these days, nuke them) the gravy bubbles out now
> matter how many times you prick the crust with a fork to vent the
> pie. Grrrr.
> Jill
Marie's are nuked from frozen and I think there's plenty of gravy. It
rarely bubbles out and then, not much at that. "-0) And you nuke 'em
inside the box they're in. Marie and a salad beets borscht any day of
the week -- or eon.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05
|
|
|
| Curly Sue |
On Sun, 08 May 2005 10:29:14 GMT, Dog3 <dog3@invalid.com> wrote:
>I love pot pies. Marie Callender's is the best IMO. I've loved pot pies
>since I was a kid too. It was one of the things my mother could 'bake'
><snicker> without burning. Sometimes I'll make my own pot pies but IMO they
>are not nearly as good as store bought.
Here's the secret: ONION POWDER. Not fresh onions, the powder.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Curly Sue |
On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
>And to think I almost put ten bucks on Giacomo. . . .
>
>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>--
Sunday: Lunch was a corned beef sandwich. Supper is left over corned
beef, cabbage, and carrots. Can you detect a theme here?
Next time I'm cooking two corned beefs (if I can find them) and more
cabbage. The pot is deep enough. And I'll buy rye bread now to put
in my freezer for then. I'll buy sauerkraut. I'm thinking of a
reuben...
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Damsel |
A little birdie told me that Melba's Jammin' <thisisbogus@macbogus.com>
said:
>Marie's are nuked from frozen and I think there's plenty of gravy. It
>rarely bubbles out and then, not much at that. "-0) And you nuke 'em
>inside the box they're in. Marie and a salad beets borscht any day of
>the week -- or eon.
Marie is a damned fine cook, isn't she? We have two of her chicken pot
pies in the freezer. Gonna have to eat those this week.
Mom always talked about Sara Lee, Betty Crocker, and Fanny Farmer (the
candy) by their first names. Marie Callendar gets the same familiarity
from me, although the only products we buy are the pot pies. They're that
good!
Carol
--
Coming at you live, from beautiful Lake Woebegon
|
|
|
| Wayne Boatwright |
On Sun 08 May 2005 02:29:27p, Curly Sue wrote in rec.food.cooking:
> On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
> <thisisbogus@macbogus.com> wrote:
>
>>And to think I almost put ten bucks on Giacomo. . . .
>>
>>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>--
>
> Sunday: Lunch was a corned beef sandwich. Supper is left over corned
> beef, cabbage, and carrots. Can you detect a theme here?
>
> Next time I'm cooking two corned beefs (if I can find them) and more
> cabbage. The pot is deep enough. And I'll buy rye bread now to put
> in my freezer for then. I'll buy sauerkraut. I'm thinking of a
> reuben...
What? You can only buy rye bread now? Mmm... love Reubens!
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
|
|
| Curly Sue |
On 8 May 2005 23:49:21 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>On Sun 08 May 2005 02:29:27p, Curly Sue wrote in rec.food.cooking:
>
>> On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
>> <thisisbogus@macbogus.com> wrote:
>>
>>>And to think I almost put ten bucks on Giacomo. . . .
>>>
>>>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>>--
>>
>> Sunday: Lunch was a corned beef sandwich. Supper is left over corned
>> beef, cabbage, and carrots. Can you detect a theme here?
>>
>> Next time I'm cooking two corned beefs (if I can find them) and more
>> cabbage. The pot is deep enough. And I'll buy rye bread now to put
>> in my freezer for then. I'll buy sauerkraut. I'm thinking of a
>> reuben...
>
>What? You can only buy rye bread now? Mmm... love Reubens!
>
If I don't have something on hand, I won't go out to buy it. Once I'm
home, I'm home! So if I want the rye bread when I have the corned
beef (which will be from the bakery), I have to get it ahead of time.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| jmcquown |
Dog3 wrote:
>>> Marie Callender pot pies don't look bad, although I've never tried
>>> one. I've paused by the section in the grocery store and looked at
>>> them, but for some reason I've always passed them by. Does Rob like
>>> them?
>>> Jill
>>
>> He does. I do, too. I've always loved commercial pot pies, from the
>> time Swanson's had them in little aluminum mini-tart pans. I think
>> it's the salt and gravy. When I was a kid, they were a treat.
>
> I love pot pies. Marie Callender's is the best IMO. I've loved pot
> pies since I was a kid too. It was one of the things my mother could
> 'bake' <snicker> without burning.
There's a long-standing joke in my family. Mom served rolls with dinner
when my brother Scott was coming over. It was always, "Oh, she's making
rolls, Scott's invited." But then she'd forget to set the timer and unless
prompted (usually by me) would burn the rolls. I'm not sure but I think
there is something psychological behind all that ;)
Jill
|
|
|
| Wayne Boatwright |
On Sun 08 May 2005 03:01:55p, Curly Sue wrote in rec.food.cooking:
> On 8 May 2005 23:49:21 +0200, Wayne Boatwright
> <waynesgang@waynes.gang> wrote:
>
>>On Sun 08 May 2005 02:29:27p, Curly Sue wrote in rec.food.cooking:
>>
>>> On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
>>> <thisisbogus@macbogus.com> wrote:
>>>
>>>>And to think I almost put ten bucks on Giacomo. . . .
>>>>
>>>>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob. --
>>>
>>> Sunday: Lunch was a corned beef sandwich. Supper is left over corned
>>> beef, cabbage, and carrots. Can you detect a theme here?
>>>
>>> Next time I'm cooking two corned beefs (if I can find them) and more
>>> cabbage. The pot is deep enough. And I'll buy rye bread now to put
>>> in my freezer for then. I'll buy sauerkraut. I'm thinking of a
>>> reuben...
>>
>>What? You can only buy rye bread now? Mmm... love Reubens!
>>
> If I don't have something on hand, I won't go out to buy it. Once I'm
> home, I'm home! So if I want the rye bread when I have the corned
> beef (which will be from the bakery), I have to get it ahead of time.
Guess that makes sense. Since I live within 5 minutes of 4 supermarkets
with in-store bakeries, I'll go for a missing item at the drop of a hat.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
|
|
| Melba's Jammin' |
In article <r51t71tetsjc8i0cp9ntotl9k9m3kup5ve@4ax.com>,
damsel@mailblocks.com wrote:
> A little birdie told me that Melba's Jammin' <thisisbogus@macbogus.com>
> said:
>
> >Marie's are nuked from frozen and I think there's plenty of gravy. It
> >rarely bubbles out and then, not much at that. "-0) And you nuke 'em
> >inside the box they're in. Marie and a salad beets borscht any day of
> >the week -- or eon.
>
> Marie is a damned fine cook, isn't she? We have two of her chicken pot
> pies in the freezer. Gonna have to eat those this week.
>
> Mom always talked about Sara Lee, Betty Crocker, and Fanny Farmer (the
> candy) by their first names. Marie Callendar gets the same familiarity
> from me, although the only products we buy are the pot pies. They're that
> good!
>
> Carol
She is soitanly a fine cook. Wish I could remember the name of a local
cheesecake mfgr of some years ago. Mighty fine cheesecakes -- better
than I could make, so I never bothered to make my own.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
|
|
|
| Dee Randall |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:X9wfe.3480$7A2.2201@bignews6.bellsouth.net...
> Dog3 wrote:
>>>> Marie Callender pot pies don't look bad, although I've never tried
>>>> one. I've paused by the section in the grocery store and looked at
>>>> them, but for some reason I've always passed them by. Does Rob like
>>>> them?
>>>> Jill
>>>
>>> He does. I do, too. I've always loved commercial pot pies, from the
>>> time Swanson's had them in little aluminum mini-tart pans. I think
>>> it's the salt and gravy. When I was a kid, they were a treat.
>>
>> I love pot pies. Marie Callender's is the best IMO. I've loved pot
>> pies since I was a kid too. It was one of the things my mother could
>> 'bake' <snicker> without burning.
>
> There's a long-standing joke in my family. Mom served rolls with dinner
> when my brother Scott was coming over. It was always, "Oh, she's making
> rolls, Scott's invited." But then she'd forget to set the timer and
> unless
> prompted (usually by me) would burn the rolls. I'm not sure but I think
> there is something psychological behind all that ;)
>
> Jill
>
I remember numerous 'spats' between my late aunt and uncle regarding mashed
potatoes. It seemed he loved them, but my aunt would never make them except
when I came for dinner. I never did figure out what that was all about.
Dee
|
|
|
| Nancy Young |
"jmcquown" <jmcquown@bellsouth.net> wrote
> There's a long-standing joke in my family. Mom served rolls with dinner
> when my brother Scott was coming over. It was always, "Oh, she's making
> rolls, Scott's invited." But then she'd forget to set the timer and
> unless
> prompted (usually by me) would burn the rolls. I'm not sure but I think
> there is something psychological behind all that ;)
Maybe she made them out of that crappy cornbread stuffing you make?
nancy
|
|
|
| kilikini |
Nancy Young wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote
>
>> There's a long-standing joke in my family. Mom served rolls with
>> dinner when my brother Scott was coming over. It was always, "Oh,
>> she's making rolls, Scott's invited." But then she'd forget to set
>> the timer and unless
>> prompted (usually by me) would burn the rolls. I'm not sure but I
>> think there is something psychological behind all that ;)
>
> Maybe she made them out of that crappy cornbread stuffing you make?
>
> nancy
ROFL, sorry, but that was a good one, Nancy! LOL - Scott EAT your heart
out! LOL.
kili
|
|
|
| Puester |
jmcquown wrote:
> Melba's Jammin' wrote:
>
>>In article <Hhcfe.7626$0i3.5028@bignews3.bellsouth.net>, "jmcquown"
>><jmcquown@bellsouth.net> wrote:
>>
>>
>>>Melba's Jammin' wrote:
>>>
>>>>And to think I almost put ten bucks on Giacomo. . . .
>>>>
>>>>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.
>>>
>>>I'm guessing Giacomo is a horse in the Derby?
>>
>>Da winnah -- at something like 50:1 odds. Biggest longshot winner
>>since 1913.
>>
>
> Dayum! I shoulda called my bookie! <G>
>
>>>Marie Callender pot pies don't look bad, although I've never tried
>>>one. I've paused by the section in the grocery store and looked at
>>>them, but for some reason I've always passed them by. Does Rob like
>>>them?
>>>Jill
>>
>>He does. I do, too. I've always loved commercial pot pies, from the
>>time Swanson's had them in little aluminum mini-tart pans. I think
>>it's the salt and gravy. When I was a kid, they were a treat.
>
>
> Wish they would put a little more gravy in pot pies :) By the time you bake
> them (or these days, nuke them) the gravy bubbles out now matter how many
> times you prick the crust with a fork to vent the pie. Grrrr.
>
> Jill
>
>
Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.
gloria p
|
|
|
| Curly Sue |
On 9 May 2005 00:19:20 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>On Sun 08 May 2005 03:01:55p, Curly Sue wrote in rec.food.cooking:
>
>> On 8 May 2005 23:49:21 +0200, Wayne Boatwright
>> <waynesgang@waynes.gang> wrote:
>>
>>>On Sun 08 May 2005 02:29:27p, Curly Sue wrote in rec.food.cooking:
>>>
>>>> On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
>>>> <thisisbogus@macbogus.com> wrote:
>>>>
>>>>>And to think I almost put ten bucks on Giacomo. . . .
>>>>>
>>>>>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob. --
>>>>
>>>> Sunday: Lunch was a corned beef sandwich. Supper is left over corned
>>>> beef, cabbage, and carrots. Can you detect a theme here?
>>>>
>>>> Next time I'm cooking two corned beefs (if I can find them) and more
>>>> cabbage. The pot is deep enough. And I'll buy rye bread now to put
>>>> in my freezer for then. I'll buy sauerkraut. I'm thinking of a
>>>> reuben...
>>>
>>>What? You can only buy rye bread now? Mmm... love Reubens!
>>>
>> If I don't have something on hand, I won't go out to buy it. Once I'm
>> home, I'm home! So if I want the rye bread when I have the corned
>> beef (which will be from the bakery), I have to get it ahead of time.
>
>Guess that makes sense. Since I live within 5 minutes of 4 supermarkets
>with in-store bakeries, I'll go for a missing item at the drop of a hat.
I'm within 4 blocks of two supermarkets too, but the only thing I will
go out for in desperation is milk for my tea. And I'm rather careful
about not running out of that. :>
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Margaret Suran |
>>
>>>On Sat, 07 May 2005 18:13:02 -0500, Melba's Jammin'
>>><thisisbogus@macbogus.com> wrote:
>>>
>>>
>>>>And to think I almost put ten bucks on Giacomo. . . .
>>>>
There were five 50 to 1 shots. Marcel would never have picked Giacomo.
|
|
|
| Curly Sue |
On Sun, 8 May 2005 18:22:21 -0400, "Dee Randall"
<deedovey@shentel.net> wrote:
>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>news:X9wfe.3480$7A2.2201@bignews6.bellsouth.net...
<snip>
>> There's a long-standing joke in my family. Mom served rolls with dinner
>> when my brother Scott was coming over. It was always, "Oh, she's making
>> rolls, Scott's invited." But then she'd forget to set the timer and
>> unless
>> prompted (usually by me) would burn the rolls. I'm not sure but I think
>> there is something psychological behind all that ;)
>>
>> Jill
>>
>I remember numerous 'spats' between my late aunt and uncle regarding mashed
>potatoes. It seemed he loved them, but my aunt would never make them except
>when I came for dinner. I never did figure out what that was all about.
>Dee
>
If you watch Marie and Frank on "Everybody Loves Raymond," it all
makes sense.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Curly Sue |
On Sun, 08 May 2005 22:57:59 GMT, Puester <puester@worldnet.att.net>
wrote:
>Funny, I wish they'd put a bit more MEAT in. Even in the expensive
>ones, you're lucky to get more than 3 pieces of chicken or turkey.
>Homemeade solves that, but as Barb says, you don't quite get the
>flavor kick unless you put in an obscene amount of salt.
>
>gloria p
<shake> Listen to me, right now! To get the same flavor as the
commercial ones by making it yourself, it's not the salt... it's onion
POWDER. You cook the meat and make your gravy. Let it mellow
overnight in the refrigerator. The next day, cook the frozen mixed
vegetables, add to the cubed meat and gravy, add the onion powder (and
yes, some salt), put it in the pie plate, put the topping on and bake.
Of course, it is easier to just buy the frozen ones ;>
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Nancy Young |
"Curly Sue" <address.in.sig@nyc.rr.com> wrote
> I'm within 4 blocks of two supermarkets too, but the only thing I will
> go out for in desperation is milk for my tea. And I'm rather careful
> about not running out of that. :>
MILK???? Ahhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!
At least friggin half and half, what is WRONG with you?
nancy
|
|
|
| Curly Sue |
On Sun, 8 May 2005 19:28:12 -0400, "Nancy Young" <qwerty@monmouth.com>
wrote:
>
>"Curly Sue" <address.in.sig@nyc.rr.com> wrote
>
>> I'm within 4 blocks of two supermarkets too, but the only thing I will
>> go out for in desperation is milk for my tea. And I'm rather careful
>> about not running out of that. :>
>
>MILK???? Ahhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!
>
>At least friggin half and half, what is WRONG with you?
>
It's TEA!! You don't put cream in tea. Ewwwww!!!!
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Damsel |
Melba's Jammin' <thisisbogus@macbogus.com> said:
>Wish I could remember the name of a local
>cheesecake mfgr of some years ago. Mighty fine cheesecakes -- better
>than I could make, so I never bothered to make my own.
I was pretty surprised at how good WalMart's cheesecakes are. Ariane's
little sister brought a chocolate cheesecake sampler to last summer's
cook-in. We've bought two more since then. MAH-velous!
Carol
--
Coming at you live, from beautiful Lake Woebegon
|
|
|
| jmcquown |
kilikini wrote:
> Nancy Young wrote:
>> "jmcquown" <jmcquown@bellsouth.net> wrote
>>
>>> There's a long-standing joke in my family. Mom served rolls with
>>> dinner when my brother Scott was coming over. It was always, "Oh,
>>> she's making rolls, Scott's invited." But then she'd forget to set
>>> the timer and unless
>>> prompted (usually by me) would burn the rolls. I'm not sure but I
>>> think there is something psychological behind all that ;)
>>
>> Maybe she made them out of that crappy cornbread stuffing you make?
>>
>> nancy
>
> ROFL, sorry, but that was a good one, Nancy! LOL - Scott EAT your
> heart out! LOL.
>
> kili
And don't forget, Mom said she never *ever* tasted my cornbread stuffing!
<G>
Jill
|
|
|
| Wayne Boatwright |
On Sun 08 May 2005 05:34:32p, Curly Sue wrote in rec.food.cooking:
> On Sun, 8 May 2005 19:28:12 -0400, "Nancy Young" <qwerty@monmouth.com>
> wrote:
>
>>
>>"Curly Sue" <address.in.sig@nyc.rr.com> wrote
>>
>>> I'm within 4 blocks of two supermarkets too, but the only thing I will
>>> go out for in desperation is milk for my tea. And I'm rather careful
>>> about not running out of that. :>
>>
>>MILK???? Ahhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!
>>
>>At least friggin half and half, what is WRONG with you?
>>
> It's TEA!! You don't put cream in tea. Ewwwww!!!!
Nancy probably does.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
|
|
| Melba's Jammin' |
In article <427e8dd5.37050716@news-server.nyc.rr.com>,
address.in.sig@nyc.rr.com (Curly Sue) wrote:
> On 8 May 2005 23:49:21 +0200, Wayne Boatwright
> <waynesgang@waynes.gang> wrote:
> >What? You can only buy rye bread now? Mmm... love Reubens!
> >
> If I don't have something on hand, I won't go out to buy it. Once I'm
> home, I'm home! So if I want the rye bread when I have the corned
> beef (which will be from the bakery), I have to get it ahead of time.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
What kind of bakery sells corned beef? <grin - I had to get there
before zxcvbob did>
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
|
|
|
| jmcquown |
Curly Sue wrote:
> On Sun, 08 May 2005 22:57:59 GMT, Puester <puester@worldnet.att.net>
> wrote:
>
>> Funny, I wish they'd put a bit more MEAT in. Even in the expensive
>> ones, you're lucky to get more than 3 pieces of chicken or turkey.
>> Homemeade solves that, but as Barb says, you don't quite get the
>> flavor kick unless you put in an obscene amount of salt.
>>
>> gloria p
>
> <shake> Listen to me, right now! To get the same flavor as the
> commercial ones by making it yourself, it's not the salt... it's onion
> POWDER. You cook the meat and make your gravy. Let it mellow
> overnight in the refrigerator. The next day, cook the frozen mixed
> vegetables, add to the cubed meat and gravy, add the onion powder (and
> yes, some salt), put it in the pie plate, put the topping on and bake.
>
> Of course, it is easier to just buy the frozen ones ;>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
But I like really flaky crust! I have a recipe (somewhere) that I got from
an old (we're talking 20 years) Cooking Light magazine that calls for phyllo
dough as the crust. Next time I make it I'll add ONION POWDER, okay? ;)
Jill
|
|
|
| Curly Sue |
On Mon, 9 May 2005 15:44:23 -0500, "jmcquown" <jmcquown@bellsouth.net>
wrote:
>Curly Sue wrote:
>> On Sun, 08 May 2005 22:57:59 GMT, Puester <puester@worldnet.att.net>
>> wrote:
>>
>>> Funny, I wish they'd put a bit more MEAT in. Even in the expensive
>>> ones, you're lucky to get more than 3 pieces of chicken or turkey.
>>> Homemeade solves that, but as Barb says, you don't quite get the
>>> flavor kick unless you put in an obscene amount of salt.
>>>
>>> gloria p
>>
>> <shake> Listen to me, right now! To get the same flavor as the
>> commercial ones by making it yourself, it's not the salt... it's onion
>> POWDER. You cook the meat and make your gravy. Let it mellow
>> overnight in the refrigerator. The next day, cook the frozen mixed
>> vegetables, add to the cubed meat and gravy, add the onion powder (and
>> yes, some salt), put it in the pie plate, put the topping on and bake.
>>
>> Of course, it is easier to just buy the frozen ones ;>
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>But I like really flaky crust! I have a recipe (somewhere) that I got from
>an old (we're talking 20 years) Cooking Light magazine that calls for phyllo
>dough as the crust. Next time I make it I'll add ONION POWDER, okay? ;)
>
>Jill
Thank you, now I can rest!
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
|
