| notbob |
I don't recall if we've done this recently, but what the Hell. What
is your current quickie off the shelf food you doctor to make
edible? My current fave is Dennison's chili:
1 can Dennison Turkey Chili
1/4 C white onion, diced
1/2 oz cheddar or American cheese (1 slice)
3 healthy dashes Frank's hot sauce
Prep time: 3 mins
Servings: me
Best served with 2 week old Dr. Pepper on the rocks.
nb
|
|
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| Peter Aitken |
"notbob" <notbob@nothome.com> wrote in message
news:gqednRVvj-ob2vfeRVn-hg@comcast.com...
>I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
Our favorite "emergency" salad consists of equal amounts of Niblets corn and
diced canned beets, served cold, doctored with balsamic vinegar and pepper.
--
Peter Aitken
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 10:23:18a, notbob wrote in rec.food.cooking:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
Soups, mostly.
1 can Tomato Soup (I like Wal-Mart's house brand)
1/2 can milk
1/2 can half and half
1-2 tablespoons salsa
Served with a dollop of sour cream.
1 can whole kernal corn
1 can okra
1 can stewed tomatoes, chopped with juice
diluted with a little water or broth
Voila! "Corn and Okra Soup"
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| Andy |
notbob wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible?
I do a "Green Death Tuna Salad Sandwich"
1 can (12 oz.) solid white (albacore) tuna
1 avocado, medium dice
1 stalk celery, fine dice
Mayo to "spread" consistency
toasted multigrain bread
cheese slices
Optional: 1 jalapeno, seeded, minced
Mix first four ingredients + jalapeno.
Put two cheese slices on one toast slice, cover with green death, top
with 2nd slice of toast. Serve.
Serves 4.
Andy
Serves 1
|
|
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| kilikini |
"notbob" <notbob@nothome.com> wrote in message
news:gqednRVvj-ob2vfeRVn-hg@comcast.com...
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
Spaghetti sauce! I usually add oregano, bay leaf, basil, fresh garlic,
onion, mushrooms and olives. If I'm in a Kraft Mac'n Cheese kick, I like to
add chicken and/or tuna, more cheese, more butter and peas.
kili
|
|
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| jmcquown |
notbob wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
Lately? That would be canned menudo seasoned with Penzey's Mexican oregano,
crushed espazote and a few dashes of Tabasco sauce. Crushed corn tortilla
chips and grated Asiago on top. Run under the broiler to melt the cheese
and soak the chips into the "stew". Hot, spicy and cheesy <snort>... yee
ha!
Jill
|
|
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| Bob Myers |
"kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in message
news:Hzsaf.30993$kd.28929@tornado.tampabay.rr.com...
> Spaghetti sauce! I usually add oregano, bay leaf, basil, fresh garlic,
> onion, mushrooms and olives. If I'm in a Kraft Mac'n Cheese kick, I like
to
> add chicken and/or tuna, more cheese, more butter and peas.
Yeah, that's it for me, too - I work under the Never Leave A
Store-Bought Sauce Un-messed-around-with Rule. At the
VERY least, commercial spaghetti sauces will get some garlic,
fresh mushrooms, and whatever herbage, etc., might seem like
a good idea at the time. Ditto commerical chili, soup, you name
it - if it pours out of a can or a jar, it just HAS to have something
added to it. I just wouldn't feel right otherwise.
The other "off the shelf" item that is just a great base for quick
"semi-homemade" (hey, there should be a TV show about this
sort of thing...:-)) meals is, as noted in a recent thread, ramen.
Cook the noodles, throw away the "flavoring" (salt) packet, and
start tossing stuff in...
I can't think of anything else that really qualifies - if I'm so tired
or so pressed for time that I don't cook "from scratch," then it
almost always means eating out or grabbing something out of the
freezer and letting the microwave do its thing.
Bob M.
|
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| sarah bennett |
notbob wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
boxed macaroni and cheese + frozen peas and a can of tuna.
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
|
|
|
| jmcquown |
sarah bennett wrote:
> notbob wrote:
>> I don't recall if we've done this recently, but what the Hell. What
>> is your current quickie off the shelf food you doctor to make
>> edible? My current fave is Dennison's chili:
>>
>> 1 can Dennison Turkey Chili
>> 1/4 C white onion, diced
>> 1/2 oz cheddar or American cheese (1 slice)
>> 3 healthy dashes Frank's hot sauce
>>
>> Prep time: 3 mins
>>
>> Servings: me
>>
>> Best served with 2 week old Dr. Pepper on the rocks.
>>
>> nb
>
> boxed macaroni and cheese + frozen peas and a can of tuna.
Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's just
not right.
Jill
|
|
|
| OmManiPadmeOmelet |
In article <gqednRVvj-ob2vfeRVn-hg@comcast.com>,
notbob <notbob@nothome.com> wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
<lol>
sounds good...
For moi:
Any jar of your favorite canned or jarred spagetti/pasta red sauce
1 whole onion, chopped
a healthy sprinkling of garlic powder (probably 2 tsp.)
a dash of lemon pepper (1/2 tsp.)
1 tbs. fresh grated ginger
1 lb. ground round (or italian sausage or ground turkey or ground
chicken)
2 lbs. boneless skinless chicken thighs
Fry the chicken thighs in a cast iron skillet in some EVOO or Grapeseed
oil. Put aside when they are done. Keep the drippings in the skillet and
add more oil, add onions, fry until they are well wilted (beginning to
clear), Add ground meat and break up well with a fork until it's cooked
and beginning to brown a bit.
Add ginger, lemon pepper and garlic powder, mix well
Add the sauce.
Mix well and allow to cook on medium heat for about 5 minutes or until
the sauce begins to bubble, then add the pre-cooked chicken thighs.
Cover well and let cook on low for about 5 to 10 minutes to allow the
flavors to mingle.
Serve as is or over rice or pasta.
The above recipe also works for jarred white sauces, but skip the ground
meat and use fish in place of the chicken.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
> "notbob" <notbob@nothome.com> wrote in message
> news:gqednRVvj-ob2vfeRVn-hg@comcast.com...
> >I don't recall if we've done this recently, but what the Hell. What
> > is your current quickie off the shelf food you doctor to make
> > edible? My current fave is Dennison's chili:
> >
> > 1 can Dennison Turkey Chili
> > 1/4 C white onion, diced
> > 1/2 oz cheddar or American cheese (1 slice)
> > 3 healthy dashes Frank's hot sauce
> >
> > Prep time: 3 mins
> >
> > Servings: me
> >
> > Best served with 2 week old Dr. Pepper on the rocks.
> >
> > nb
>
> Our favorite "emergency" salad consists of equal amounts of Niblets corn and
> diced canned beets, served cold, doctored with balsamic vinegar and pepper.
That's interesting, do you shred the beets? :-)
This sounds good but I'd add baby spinach leaves...
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Gregory Morrow |
OmManiPadmeOmelet wrote:
> In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
>
> > "notbob" <notbob@nothome.com> wrote in message
> > news:gqednRVvj-ob2vfeRVn-hg@comcast.com...
> > >I don't recall if we've done this recently, but what the Hell. What
> > > is your current quickie off the shelf food you doctor to make
> > > edible? My current fave is Dennison's chili:
> > >
> > > 1 can Dennison Turkey Chili
> > > 1/4 C white onion, diced
> > > 1/2 oz cheddar or American cheese (1 slice)
> > > 3 healthy dashes Frank's hot sauce
> > >
> > > Prep time: 3 mins
> > >
> > > Servings: me
> > >
> > > Best served with 2 week old Dr. Pepper on the rocks.
> > >
> > > nb
> >
> > Our favorite "emergency" salad consists of equal amounts of Niblets corn and
> > diced canned beets, served cold, doctored with balsamic vinegar and pepper.
>
> That's interesting, do you shred the beets? :-)
> This sounds good but I'd add baby spinach leaves...
This is one of those "emergency" dishes, suited to when you don't have
much else in the house or don't want to go out or don't have lotsa
dough or whatever...and it's strictly for yourself, not for company.
Adding baby spinach leaves would elevate it to fancy - schmancy
"company" grub...
See, the challenge is to think *creatively* when faced with mundane off
- the - shelf stuff...
For myself I always keep plenty of chopped onion, garlic, celery, and
canned tomatoes, hot sauce on hand. In an emergency these can pretty
much perk up anything...
The other night I made a salad out of canned peas, corn, beets, green
beans, chopped celery and onions and garlic. Dressed with some home -
made tomato - based salad dressing and some baco - bitz. Very tasty
for what it was, wouldn't serve it to guests it filled the bill quite
nicely that particular night when I didn't feel like hoofing it down to
the soopermarket...
--
Best
Greg
|
|
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| notbob |
On 2005-11-03, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
> In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
>> diced canned beets....
> That's interesting, do you shred the beets? :-)
Do you have a secret for shredding diced beets? ;)
nb
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 01:16:55p, notbob wrote in rec.food.cooking:
> On 2005-11-03, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
>> In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
>> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
>
>>> diced canned beets....
>
>> That's interesting, do you shred the beets? :-)
>
> Do you have a secret for shredding diced beets? ;)
>
> nb
You don't own a dice-shredder? Gee I thought everyone did. :-)
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| OmManiPadmeOmelet |
In article <1131048853.688649.300840@f14g2000cwb.googlegroups.com>,
"Gregory Morrow" <gregorymorrow@earthlink.net> wrote:
> OmManiPadmeOmelet wrote:
>
> > In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
> > "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
> >
> > > "notbob" <notbob@nothome.com> wrote in message
> > > news:gqednRVvj-ob2vfeRVn-hg@comcast.com...
> > > >I don't recall if we've done this recently, but what the Hell. What
> > > > is your current quickie off the shelf food you doctor to make
> > > > edible? My current fave is Dennison's chili:
> > > >
> > > > 1 can Dennison Turkey Chili
> > > > 1/4 C white onion, diced
> > > > 1/2 oz cheddar or American cheese (1 slice)
> > > > 3 healthy dashes Frank's hot sauce
> > > >
> > > > Prep time: 3 mins
> > > >
> > > > Servings: me
> > > >
> > > > Best served with 2 week old Dr. Pepper on the rocks.
> > > >
> > > > nb
> > >
> > > Our favorite "emergency" salad consists of equal amounts of Niblets corn
> > > and
> > > diced canned beets, served cold, doctored with balsamic vinegar and
> > > pepper.
> >
> > That's interesting, do you shred the beets? :-)
> > This sounds good but I'd add baby spinach leaves...
>
>
> This is one of those "emergency" dishes, suited to when you don't have
> much else in the house or don't want to go out or don't have lotsa
> dough or whatever...and it's strictly for yourself, not for company.
> Adding baby spinach leaves would elevate it to fancy - schmancy
> "company" grub...
>
> See, the challenge is to think *creatively* when faced with mundane off
> - the - shelf stuff...
>
> For myself I always keep plenty of chopped onion, garlic, celery, and
> canned tomatoes, hot sauce on hand. In an emergency these can pretty
> much perk up anything...
>
> The other night I made a salad out of canned peas, corn, beets, green
> beans, chopped celery and onions and garlic. Dressed with some home -
> made tomato - based salad dressing and some baco - bitz. Very tasty
> for what it was, wouldn't serve it to guests it filled the bill quite
> nicely that particular night when I didn't feel like hoofing it down to
> the soopermarket...
I understand. :-)
It's just that baby spinach leaves, bagged, are part of our regular fare!
I'm fixin' to do the red sauce thing tonight with chicken thighs, but
I'm going to add some canned spinach to the sauce. I'll drain it in a
screen colander, put it on the cutting board and chop it up before
adding it so it'll mix better.
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| OmManiPadmeOmelet |
In article <POadnfNLB8Gq7ffenZ2dnUVZ_tOdnZ2d@comcast.com>,
notbob <notbob@nothome.com> wrote:
> On 2005-11-03, OmManiPadmeOmelet <Omelet@brokenegz.com> wrote:
> > In article <jKraf.1078$bU3.270385@twister.southeast.rr.com>,
> > "Peter Aitken" <paitken@CRAPnc.rr.com> wrote:
>
> >> diced canned beets....
>
> > That's interesting, do you shred the beets? :-)
>
> Do you have a secret for shredding diced beets? ;)
>
> nb
Diced beets, no, sliced beets yes. :-)
Sorry! did not read it right the first time! <G>
I've never seen canned diced beets, only sliced???
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| sarah bennett |
Newsgroups: rec.food.cooking
X-Trace: newssvr22.news.prodigy.net 1131060914 ST000 68.21.40.197 (Thu, 03 Nov 2005 18:35:14 EST)
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Xref: spool6-east.superfeed.net rec.food.cooking:1120707
jmcquown wrote:
> sarah bennett wrote:
>
>>notbob wrote:
>>
>>>I don't recall if we've done this recently, but what the Hell. What
>>>is your current quickie off the shelf food you doctor to make
>>>edible? My current fave is Dennison's chili:
>>>
>>>1 can Dennison Turkey Chili
>>>1/4 C white onion, diced
>>>1/2 oz cheddar or American cheese (1 slice)
>>>3 healthy dashes Frank's hot sauce
>>>
>>>Prep time: 3 mins
>>>
>>>Servings: me
>>>
>>>Best served with 2 week old Dr. Pepper on the rocks.
>>>
>>>nb
>>
>>boxed macaroni and cheese + frozen peas and a can of tuna.
>
>
> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's just
> not right.
>
> Jill
>
>
It's good!
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
|
|
|
| Lisa Smith |
"Andy" <q> wrote in message
news:Xns9703828DDCE63nospamdotcom@216.196.97.136...
> notbob wrote:
>
> > I don't recall if we've done this recently, but what the Hell. What
> > is your current quickie off the shelf food you doctor to make
> > edible?
>
> I do a "Green Death Tuna Salad Sandwich"
>
> 1 can (12 oz.) solid white (albacore) tuna
> 1 avocado, medium dice
> 1 stalk celery, fine dice
> Mayo to "spread" consistency
> toasted multigrain bread
> cheese slices
>
> Optional: 1 jalapeno, seeded, minced
>
> Mix first four ingredients + jalapeno.
>
> Put two cheese slices on one toast slice, cover with green death, top
> with 2nd slice of toast. Serve.
>
> Serves 4.
>
> Andy
> Serves 1
Ohh, This would be good on toasted English muffin halves (or bagel halves)
with the cheese on the top and melted under the broiler. We do something
like this, but without the avocado and jalapeno.
Lisa aka Pagemaster
|
|
|
| Lisa Smith |
"OmManiPadmeOmelet" <Omelet@brokenegz.com> wrote in message
news:Omelet-CA6339.13512703112005@corp.supernews.com...
> In article <gqednRVvj-ob2vfeRVn-hg@comcast.com>,
> notbob <notbob@nothome.com> wrote:
>
> > I don't recall if we've done this recently, but what the Hell. What
> > is your current quickie off the shelf food you doctor to make
> > edible? My current fave is Dennison's chili:
> >
> > 1 can Dennison Turkey Chili
> > 1/4 C white onion, diced
> > 1/2 oz cheddar or American cheese (1 slice)
> > 3 healthy dashes Frank's hot sauce
> >
> > Prep time: 3 mins
> >
> > Servings: me
> >
> > Best served with 2 week old Dr. Pepper on the rocks.
> >
> > nb
>
> <lol>
> sounds good...
Frozen premade meat balls and jarred beef gravy, mixed with some sautéed
mushrooms, onion, garlic and S&P
Piled on some toasted rolls (I almost always have some type of bun or sub
rolls in the freezer) cheese on top and placed under
broiler to melt the cheese.
Lisa aka Pagemaster
|
|
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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notbob wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
>
> Prep time: 3 mins
>
> Servings: me
>
> Best served with 2 week old Dr. Pepper on the rocks.
>
> nb
Its not so much 'Doctored' as having a bit of 'first aid' applied to it
but i can't resist a can of "Snow's Clam Chowder" to which i add a bit
of lemon juice, butter, some cayenne flakes and a bit of crushed
garlic.
A local store just had a sale at $1.00 U.S. per can. I stocked up.
A can of Heinz potato and ham soup aint too bad either.
---
JL
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| Default User |
sarah bennett wrote:
> jmcquown wrote:
> > sarah bennett wrote:
> > > boxed macaroni and cheese + frozen peas and a can of tuna.
> >
> >
> > Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> > that's just not right.
>
> It's good!
Oh yeah, I make it frequently, although not with the boxed stuff.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
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| Damsel in dis Dress |
On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
wrote:
>sarah bennett wrote:
>>
>> boxed macaroni and cheese + frozen peas and a can of tuna.
>
>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's just
>not right.
Lots of people eat that. I'm not one of them, but I'd be willing to
bet that Crash would happily eat a bowl of it.
Carol
|
|
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| Damsel in dis Dress |
This isn't even an emergency thing. This is a treat for us.
Chicken a la Carol
Cream of chicken soup
1/2 soup can of milk
1 small can chicken white meat
1/2 jar minced pimiento
1/4 cup finely minced green bell peppers
Heat through and pour over biscuits, puff pastry (patty shells) or
rice.
Carol
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| Gregory Morrow |
Damsel in dis Dress wrote:
> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> wrote:
>
> >sarah bennett wrote:
> >>
> >> boxed macaroni and cheese + frozen peas and a can of tuna.
> >
> >Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's
just
> >not right.
>
> Lots of people eat that. I'm not one of them, but I'd be willing to
> bet that Crash would happily eat a bowl of it.
In the Midwest it can even be a basis of sorts for a tuna - noodle
casserole...
--
Best
Greg
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| Roberta |
Gregory Morrow wrote:
> Damsel in dis Dress wrote:
>
>
>>On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
>>wrote:
>>
>>
>>>sarah bennett wrote:
>>>
>>>>boxed macaroni and cheese + frozen peas and a can of tuna.
>>>
>>>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's
>
> just
>
>>>not right.
>>
>>Lots of people eat that. I'm not one of them, but I'd be willing to
>>bet that Crash would happily eat a bowl of it.
>
>
>
> In the Midwest it can even be a basis of sorts for a tuna - noodle
> casserole...
>
Cooked tuna (out of the can)is terrible to me....I can't stand the
smell, let alone the taste :P I do like blackened Yellow Fin Tuna, but
only fresh fresh....I have eaten it at resturaunts on the East coast (in
FL and GA) and it was good - ordered it even slightly inland and find it
is TERRIBLE!! (I am NOT a huge fan of fish of any kind - it has to be
really fresh because if it's old at all it has the fishy taste :P)
Roberta (in VA)
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| OmManiPadmeOmelet |
In article <Zkzaf.351$2C.106@dukeread03>,
Roberta <roberta.nospam@gmail.com> wrote:
> Gregory Morrow wrote:
> > Damsel in dis Dress wrote:
> >
> >
> >>On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> >>wrote:
> >>
> >>
> >>>sarah bennett wrote:
> >>>
> >>>>boxed macaroni and cheese + frozen peas and a can of tuna.
> >>>
> >>>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's
> >
> > just
> >
> >>>not right.
> >>
> >>Lots of people eat that. I'm not one of them, but I'd be willing to
> >>bet that Crash would happily eat a bowl of it.
> >
> >
> >
> > In the Midwest it can even be a basis of sorts for a tuna - noodle
> > casserole...
> >
>
> Cooked tuna (out of the can)is terrible to me....I can't stand the
> smell, let alone the taste :P I do like blackened Yellow Fin Tuna, but
> only fresh fresh....I have eaten it at resturaunts on the East coast (in
> FL and GA) and it was good - ordered it even slightly inland and find it
> is TERRIBLE!! (I am NOT a huge fan of fish of any kind - it has to be
> really fresh because if it's old at all it has the fishy taste :P)
>
> Roberta (in VA)
Roberta,
Do try "Chicken of the Sea" brand.
IMHO it really is the best one and it isn't fishy.
At least not to me......
Cheers!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Wayne Boatwright |
On Thu 03 Nov 2005 08:00:33p, OmManiPadmeOmelet wrote in rec.food.cooking:
> In article <Zkzaf.351$2C.106@dukeread03>,
> Roberta <roberta.nospam@gmail.com> wrote:
>
>> Gregory Morrow wrote:
>> > Damsel in dis Dress wrote:
>> >
>> >
>> >>On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
>> >>wrote:
>> >>
>> >>
>> >>>sarah bennett wrote:
>> >>>
>> >>>>boxed macaroni and cheese + frozen peas and a can of tuna.
>> >>>
>> >>>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's
>> >
>> > just
>> >
>> >>>not right.
>> >>
>> >>Lots of people eat that. I'm not one of them, but I'd be willing to
>> >>bet that Crash would happily eat a bowl of it.
>> >
>> >
>> >
>> > In the Midwest it can even be a basis of sorts for a tuna - noodle
>> > casserole...
>> >
>>
>> Cooked tuna (out of the can)is terrible to me....I can't stand the
>> smell, let alone the taste :P I do like blackened Yellow Fin Tuna, but
>> only fresh fresh....I have eaten it at resturaunts on the East coast (in
>> FL and GA) and it was good - ordered it even slightly inland and find it
>> is TERRIBLE!! (I am NOT a huge fan of fish of any kind - it has to be
>> really fresh because if it's old at all it has the fishy taste :P)
>>
>> Roberta (in VA)
>
> Roberta,
>
> Do try "Chicken of the Sea" brand.
> IMHO it really is the best one and it isn't fishy.
>
> At least not to me......
>
> Cheers!
Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
White Albacore. After lengthy searches, it's the only one I've found that
doesn't look like debris scraped off the bottom of a ship! It's a nice
solid pieces of tuna that looks like what most tuna used to look like.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| OmManiPadmeOmelet |
In article <Xns9703D01216370waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> > Do try "Chicken of the Sea" brand.
> > IMHO it really is the best one and it isn't fishy.
> >
> > At least not to me......
> >
> > Cheers!
>
> Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
> White Albacore. After lengthy searches, it's the only one I've found that
> doesn't look like debris scraped off the bottom of a ship! It's a nice
> solid pieces of tuna that looks like what most tuna used to look like.
>
> --
> Wayne Boatwright *¿*
I know what you mean... but surprisingly, Starkist Low Sodium tuna is
like that! Looks like solid hunks of fish meat in the can. (better for
the price. <G>) It's almost a PITA as I have to really break it up with
a fork prior to using it.
The "Hill Country Fare" generic tuna at our local HEB is pretty solid
too, and slightly cheaper than Starkist, but it tastes "canned". :-P
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in rec.food.cooking:
> In article <Xns9703D01216370waynesgang@217.22.228.19>,
> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> > Do try "Chicken of the Sea" brand.
>> > IMHO it really is the best one and it isn't fishy.
>> >
>> > At least not to me......
>> >
>> > Cheers!
>>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> Solid White Albacore. After lengthy searches, it's the only one I've
>> found that doesn't look like debris scraped off the bottom of a ship!
>> It's a nice solid pieces of tuna that looks like what most tuna used to
>> look like.
>>
>> --
>> Wayne Boatwright *¿*
>
> I know what you mean... but surprisingly, Starkist Low Sodium tuna is
> like that! Looks like solid hunks of fish meat in the can. (better for
> the price. <G>) It's almost a PITA as I have to really break it up with
> a fork prior to using it.
I might give it a try, but I'm not fond of low sodium products. Always
taste like they left something out! Yes, I know...salt. :-)
> The "Hill Country Fare" generic tuna at our local HEB is pretty solid
> too, and slightly cheaper than Starkist, but it tastes "canned". :-P
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| OmManiPadmeOmelet |
In article <Xns9703D75899557waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article <Xns9703D01216370waynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> > Do try "Chicken of the Sea" brand.
> >> > IMHO it really is the best one and it isn't fishy.
> >> >
> >> > At least not to me......
> >> >
> >> > Cheers!
> >>
> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> >> Solid White Albacore. After lengthy searches, it's the only one I've
> >> found that doesn't look like debris scraped off the bottom of a ship!
> >> It's a nice solid pieces of tuna that looks like what most tuna used to
> >> look like.
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > I know what you mean... but surprisingly, Starkist Low Sodium tuna is
> > like that! Looks like solid hunks of fish meat in the can. (better for
> > the price. <G>) It's almost a PITA as I have to really break it up with
> > a fork prior to using it.
>
> I might give it a try, but I'm not fond of low sodium products. Always
> taste like they left something out! Yes, I know...salt. :-)
You can add it back. ;-)
Thing is, low sodium tuna is not cheap.
I meant to say "they'd better do that for the price".
Runs about $1.29 PER CAN!
Most tuna is around 50 to 60 cents per can.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 09:20:31p, OmManiPadmeOmelet wrote in rec.food.cooking:
> In article <Xns9703D75899557waynesgang@217.22.228.19>,
> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in
>> rec.food.cooking:
>>
>> > In article <Xns9703D01216370waynesgang@217.22.228.19>,
>> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>> >
>> >> > Do try "Chicken of the Sea" brand.
>> >> > IMHO it really is the best one and it isn't fishy.
>> >> >
>> >> > At least not to me......
>> >> >
>> >> > Cheers!
>> >>
>> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> >> Solid White Albacore. After lengthy searches, it's the only one
>> >> I've found that doesn't look like debris scraped off the bottom of a
>> >> ship! It's a nice solid pieces of tuna that looks like what most
>> >> tuna used to look like.
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > I know what you mean... but surprisingly, Starkist Low Sodium tuna is
>> > like that! Looks like solid hunks of fish meat in the can. (better
>> > for the price. <G>) It's almost a PITA as I have to really break it
>> > up with a fork prior to using it.
>>
>> I might give it a try, but I'm not fond of low sodium products. Always
>> taste like they left something out! Yes, I know...salt. :-)
>
> You can add it back. ;-)
>
> Thing is, low sodium tuna is not cheap.
> I meant to say "they'd better do that for the price".
> Runs about $1.29 PER CAN!
>
> Most tuna is around 50 to 60 cents per can.
The BumbleBee Prime Filet I've been buying is $1.89/can.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| OmManiPadmeOmelet |
In article <Xns9703D9F24997Awaynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 09:20:31p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article <Xns9703D75899557waynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in
> >> rec.food.cooking:
> >>
> >> > In article <Xns9703D01216370waynesgang@217.22.228.19>,
> >> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >> >
> >> >> > Do try "Chicken of the Sea" brand.
> >> >> > IMHO it really is the best one and it isn't fishy.
> >> >> >
> >> >> > At least not to me......
> >> >> >
> >> >> > Cheers!
> >> >>
> >> >> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> >> >> Solid White Albacore. After lengthy searches, it's the only one
> >> >> I've found that doesn't look like debris scraped off the bottom of a
> >> >> ship! It's a nice solid pieces of tuna that looks like what most
> >> >> tuna used to look like.
> >> >>
> >> >> --
> >> >> Wayne Boatwright *¿*
> >> >
> >> > I know what you mean... but surprisingly, Starkist Low Sodium tuna is
> >> > like that! Looks like solid hunks of fish meat in the can. (better
> >> > for the price. <G>) It's almost a PITA as I have to really break it
> >> > up with a fork prior to using it.
> >>
> >> I might give it a try, but I'm not fond of low sodium products. Always
> >> taste like they left something out! Yes, I know...salt. :-)
> >
> > You can add it back. ;-)
> >
> > Thing is, low sodium tuna is not cheap.
> > I meant to say "they'd better do that for the price".
> > Runs about $1.29 PER CAN!
> >
> > Most tuna is around 50 to 60 cents per can.
>
> The BumbleBee Prime Filet I've been buying is $1.89/can.
Oh, well in that case..... :-)
The low sodium tuna in water looks like white albacore fillet.
Let me know if you find it the same way?
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 09:30:52p, OmManiPadmeOmelet wrote in rec.food.cooking:
> In article <Xns9703D9F24997Awaynesgang@217.22.228.19>,
> Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> On Thu 03 Nov 2005 09:20:31p, OmManiPadmeOmelet wrote in
rec.food.cooking:
>>
>> > In article <Xns9703D75899557waynesgang@217.22.228.19>,
>> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>> >
>> >> On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in
>> >> rec.food.cooking:
>> >>
>> >> > In article <Xns9703D01216370waynesgang@217.22.228.19>,
>> >> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
>> >> >
>> >> >> > Do try "Chicken of the Sea" brand.
>> >> >> > IMHO it really is the best one and it isn't fishy.
>> >> >> >
>> >> >> > At least not to me......
>> >> >> >
>> >> >> > Cheers!
>> >> >>
>> >> >> Lately I've only been buying the gold can of BumbleBee Prime
Fillet
>> >> >> Solid White Albacore. After lengthy searches, it's the only one
>> >> >> I've found that doesn't look like debris scraped off the bottom of
a
>> >> >> ship! It's a nice solid pieces of tuna that looks like what most
>> >> >> tuna used to look like.
>> >> >>
>> >> >> --
>> >> >> Wayne Boatwright *¿*
>> >> >
>> >> > I know what you mean... but surprisingly, Starkist Low Sodium tuna
is
>> >> > like that! Looks like solid hunks of fish meat in the can. (better
>> >> > for the price. <G>) It's almost a PITA as I have to really break it
>> >> > up with a fork prior to using it.
>> >>
>> >> I might give it a try, but I'm not fond of low sodium products.
Always
>> >> taste like they left something out! Yes, I know...salt. :-)
>> >
>> > You can add it back. ;-)
>> >
>> > Thing is, low sodium tuna is not cheap.
>> > I meant to say "they'd better do that for the price".
>> > Runs about $1.29 PER CAN!
>> >
>> > Most tuna is around 50 to 60 cents per can.
>>
>> The BumbleBee Prime Filet I've been buying is $1.89/can.
>
> Oh, well in that case..... :-)
>
> The low sodium tuna in water looks like white albacore fillet.
>
> Let me know if you find it the same way?
I'll look for it when I shop this weekend. Probably won't use it until
next week, but I'll try to remember to post the results.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
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| Nancy Young |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote
> Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
> White Albacore. After lengthy searches, it's the only one I've found that
> doesn't look like debris scraped off the bottom of a ship! It's a nice
> solid pieces of tuna that looks like what most tuna used to look like.
I posted about that a little while back, that's the only kind I buy
now. People had suggestions for other canned tuna that I couldn't
find, but you're right, it's nice to have a decent tuna sandwich again.
nancy
|
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| Wayne Boatwright |
On Thu 03 Nov 2005 10:09:53p, Nancy Young wrote in rec.food.cooking:
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote
>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
Solid
>> White Albacore. After lengthy searches, it's the only one I've found
that
>> doesn't look like debris scraped off the bottom of a ship! It's a nice
>> solid pieces of tuna that looks like what most tuna used to look like.
>
> I posted about that a little while back, that's the only kind I buy
> now. People had suggestions for other canned tuna that I couldn't
> find, but you're right, it's nice to have a decent tuna sandwich again.
>
> nancy
Nancy, it might have been you that I got the tip from! Thanks!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
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| projectile vomit chick |
On Thu, 03 Nov 2005 18:24:09 -0600, in rec.food.cooking, Damsel in dis
Dress <damselicious@gmail.com> hit the crackpipe and declared:
>This isn't even an emergency thing. This is a treat for us.
>
>Chicken a la Carol
>
> Cream of chicken soup
>1/2 soup can of milk
>1 small can chicken white meat
>1/2 jar minced pimiento
>1/4 cup finely minced green bell peppers
>
>Heat through and pour over biscuits, puff pastry (patty shells) or
>rice.
Is this Jimmy Tango in drag?
|
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| OmManiPadmeOmelet |
In article <Xns9703DB4B0E0DFwaynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Thu 03 Nov 2005 09:30:52p, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article <Xns9703D9F24997Awaynesgang@217.22.228.19>,
> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >
> >> On Thu 03 Nov 2005 09:20:31p, OmManiPadmeOmelet wrote in
> rec.food.cooking:
> >>
> >> > In article <Xns9703D75899557waynesgang@217.22.228.19>,
> >> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >> >
> >> >> On Thu 03 Nov 2005 08:59:09p, OmManiPadmeOmelet wrote in
> >> >> rec.food.cooking:
> >> >>
> >> >> > In article <Xns9703D01216370waynesgang@217.22.228.19>,
> >> >> > Wayne Boatwright <waynesgang@waynes.gang> wrote:
> >> >> >
> >> >> >> > Do try "Chicken of the Sea" brand.
> >> >> >> > IMHO it really is the best one and it isn't fishy.
> >> >> >> >
> >> >> >> > At least not to me......
> >> >> >> >
> >> >> >> > Cheers!
> >> >> >>
> >> >> >> Lately I've only been buying the gold can of BumbleBee Prime
> Fillet
> >> >> >> Solid White Albacore. After lengthy searches, it's the only one
> >> >> >> I've found that doesn't look like debris scraped off the bottom of
> a
> >> >> >> ship! It's a nice solid pieces of tuna that looks like what most
> >> >> >> tuna used to look like.
> >> >> >>
> >> >> >> --
> >> >> >> Wayne Boatwright *¿*
> >> >> >
> >> >> > I know what you mean... but surprisingly, Starkist Low Sodium tuna
> is
> >> >> > like that! Looks like solid hunks of fish meat in the can. (better
> >> >> > for the price. <G>) It's almost a PITA as I have to really break it
> >> >> > up with a fork prior to using it.
> >> >>
> >> >> I might give it a try, but I'm not fond of low sodium products.
> Always
> >> >> taste like they left something out! Yes, I know...salt. :-)
> >> >
> >> > You can add it back. ;-)
> >> >
> >> > Thing is, low sodium tuna is not cheap.
> >> > I meant to say "they'd better do that for the price".
> >> > Runs about $1.29 PER CAN!
> >> >
> >> > Most tuna is around 50 to 60 cents per can.
> >>
> >> The BumbleBee Prime Filet I've been buying is $1.89/can.
> >
> > Oh, well in that case..... :-)
> >
> > The low sodium tuna in water looks like white albacore fillet.
> >
> > Let me know if you find it the same way?
>
> I'll look for it when I shop this weekend. Probably won't use it until
> next week, but I'll try to remember to post the results.
:-)
I hope you like it!
It's always nice to save $$$ and still get what you want!
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| -L. |
Wayne Boatwright wrote:
>
> Lately I've only been buying the gold can of BumbleBee Prime Fillet Solid
> White Albacore. After lengthy searches, it's the only one I've found that
> doesn't look like debris scraped off the bottom of a ship! It's a nice
> solid pieces of tuna that looks like what most tuna used to look like.
>
> --
> Wayne Boatwright *=BF*
The Bumble Bee in the foil packets is pretty nice - and no draining
needed. I get it here fairly inexpensively, too.
-L.
|
|
|
| Wayne Boatwright |
On Thu 03 Nov 2005 11:53:42p, -L. wrote in rec.food.cooking:
>
> Wayne Boatwright wrote:
>>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
Solid
>> White Albacore. After lengthy searches, it's the only one I've found
that
>> doesn't look like debris scraped off the bottom of a ship! It's a nice
>> solid pieces of tuna that looks like what most tuna used to look like.
>>
>> --
>> Wayne Boatwright *¿*
>
> The Bumble Bee in the foil packets is pretty nice - and no draining
> needed. I get it here fairly inexpensively, too.
> -L.
Hmm... I've never tried any of the foil packets. Maybe I should.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| Nancy Young |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote
> On Thu 03 Nov 2005 10:09:53p, Nancy Young wrote
>> I posted about that a little while back, that's the only kind I buy
>> now. People had suggestions for other canned tuna that I couldn't
>> find, but you're right, it's nice to have a decent tuna sandwich again.
> Nancy, it might have been you that I got the tip from! Thanks!
You're welcome! Finally, my incessant whining about the state
of canned tuna helped someone. (smile)
nancy
|
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| Karen MacInerney |
I don't know if it really qualifies, but I did make Monster Chicken
last night (formely Swiss Chicken, out of an old Southern Living
cookbook). I'm not a big fan of condensed cream of anything soup, but
this is easy and edible. In fact, I made it so often last year that
I'm sick of it.
Monster Chicken (prep time something like 6 minutes, I think)
Stick 6 chicken breasts (boneless, skinless) in a casserole dish
sprayed w/Pam.
Sprinkle 'em with garlic powder and pepper, then lay 6 slices of
whatever cheese you have handy (we seem to have Muenster around, hence
the name, but the original recipe specified Swiss -- I wouldn't
recommend cheddar or american) over top. Pop open a can of cream of
chicken soup, mix with a little milk, and pour over the whole shebang.
Sprinkle some stuffing mix over the top, cover it, and bake it at 350
for 50 minutes.
It's good with egg noodles, but I threw all of my noodles out this week
b/c we've been invaded by flour moths, so we just dipped bread in the
sauce.
Ah, haute cuisine...
Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author
|
|
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| jmcquown |
Damsel in dis Dress wrote:
> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> wrote:
>
>> sarah bennett wrote:
>>>
>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>
>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>> that's just not right.
>
> Lots of people eat that. I'm not one of them, but I'd be willing to
> bet that Crash would happily eat a bowl of it.
>
> Carol
I'm not denying it! But you know how some people think cheese and fish
don't go together? I'm normally not one of them, but the idea of tuna with
the cheese used in mac & cheese sounds... oogy :)
Jill
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| sarah bennett |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1121197
jmcquown wrote:
> Damsel in dis Dress wrote:
>
>>On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
>>wrote:
>>
>>
>>>sarah bennett wrote:
>>>
>>>>boxed macaroni and cheese + frozen peas and a can of tuna.
>>>
>>>Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>that's just not right.
>>
>>Lots of people eat that. I'm not one of them, but I'd be willing to
>>bet that Crash would happily eat a bowl of it.
>>
>>Carol
>
>
> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna with
> the cheese used in mac & cheese sounds... oogy :)
>
> Jill
>
>
It's not fish, it's canned tuna :)
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
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| S'mee |
One time on Usenet, "jmcquown" <jmcquown@bellsouth.net> said:
> Damsel in dis Dress wrote:
> > On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> > wrote:
> >> sarah bennett wrote:
> >>> boxed macaroni and cheese + frozen peas and a can of tuna.
> >>
> >> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >> that's just not right.
> >
> > Lots of people eat that. I'm not one of them, but I'd be willing to
> > bet that Crash would happily eat a bowl of it.
> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna with
> the cheese used in mac & cheese sounds... oogy :)
"Oogy"? Is that a techinical term, Jill? ;-)
Jani - who wouldn't like tuna in mac & cheese either...
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| A.C. |
notbob wrote:
> I don't recall if we've done this recently, but what the Hell. What
> is your current quickie off the shelf food you doctor to make
> edible? My current fave is Dennison's chili:
>
> 1 can Dennison Turkey Chili
> 1/4 C white onion, diced
> 1/2 oz cheddar or American cheese (1 slice)
> 3 healthy dashes Frank's hot sauce
jarred salsa with some added diced onion, fresh cilantro, chopped garlic and the
juice of a lime
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| jmcquown |
S'mee wrote:
> One time on Usenet, "jmcquown" <jmcquown@bellsouth.net> said:
>> Damsel in dis Dress wrote:
>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>> <jmcquown@bellsouth.net> wrote:
>>>> sarah bennett wrote:
>
>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>
>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>> that's just not right.
>>>
>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>> bet that Crash would happily eat a bowl of it.
>
>> I'm not denying it! But you know how some people think cheese and
>> fish don't go together? I'm normally not one of them, but the idea
>> of tuna with the cheese used in mac & cheese sounds... oogy :)
>
> "Oogy"? Is that a techinical term, Jill? ;-)
>
Of course it is! ;)
> Jani - who wouldn't like tuna in mac & cheese either...
It just didn't strike me as a great combination. Hell, I've probably been
missing out all these years, who knows? I've added diced ham to mac &
cheese. I've added slices of kielbasa to mac & cheese. Mom used to even
put cooked ground beef in mac & cheese - think Hamburger Helper. Those
things just seem to "fit" better, if you know what I mean. But I'm not
dissin' anyone who wants to add a can of tuna. Just not my cup of tea.
Jill
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| jmcquown |
Roberta wrote:
> Gregory Morrow wrote:
>> Damsel in dis Dress wrote:
>>
>>
>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>> <jmcquown@bellsouth.net> wrote:
>>>
>>>
>>>> sarah bennett wrote:
>>>>
>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>
>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>> that's
>>
>> just
>>
>>>> not right.
>>>
>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>> bet that Crash would happily eat a bowl of it.
>>
>>
>>
>> In the Midwest it can even be a basis of sorts for a tuna - noodle
>> casserole...
>>
>
> Cooked tuna (out of the can)is terrible to me....I can't stand the
> smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
> but only fresh fresh....I have eaten it at resturaunts on the East
> coast (in FL and GA) and it was good - ordered it even slightly
> inland and find it is TERRIBLE!! (I am NOT a huge fan of fish of any
> kind - it has to be really fresh because if it's old at all it has
> the fishy taste :P)
>
> Roberta (in VA)
Even my cat won't eat canned tuna! When she first came around I had to pill
her to make sure she didn't have heartworms; the vet said tuck it in some
canned (water packed) tuna. I bought the regular Starkist. She turned her
nose up. I bought the more expensive Albacore stuff... she looked at me
like I was a madwoman. :) After that, I learned how to pill a cat.
I'm not a fan of seared tuna steaks, either. Guess I just don't like tuna!
Jill
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| hubert liverman |
"S'mee" <jjsworldSPAM@BLOCKERzipcon.com> wrote in message
news:dkga7p$40k2_004@news.zipcon.net...
> One time on Usenet, "jmcquown" <jmcquown@bellsouth.net> said:
> > Damsel in dis Dress wrote:
> > > On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> > > wrote:
> > >> sarah bennett wrote:
>
> > >>> boxed macaroni and cheese + frozen peas and a can of tuna.
> > >>
> > >> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> > >> that's just not right.
> > >
> > > Lots of people eat that. I'm not one of them, but I'd be willing to
> > > bet that Crash would happily eat a bowl of it.
>
> > I'm not denying it! But you know how some people think cheese and fish
> > don't go together? I'm normally not one of them, but the idea of tuna
with
> > the cheese used in mac & cheese sounds... oogy :)
>
> "Oogy"? Is that a techinical term, Jill? ;-)
>
> Jani - who wouldn't like tuna in mac & cheese either...
Hang around with us in Hurricane alley and you 'WILL LEARN'
the joy of mix and match cuisine....<G>
Hubert (Alabama on the map)Liverman
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| Wayne Boatwright |
On Fri 04 Nov 2005 01:10:00p, jmcquown wrote in rec.food.cooking:
> Roberta wrote:
>> Gregory Morrow wrote:
>>> Damsel in dis Dress wrote:
>>>
>>>
>>>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
>>>> <jmcquown@bellsouth.net> wrote:
>>>>
>>>>
>>>>> sarah bennett wrote:
>>>>>
>>>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
>>>>>
>>>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>>>> that's
>>>
>>> just
>>>
>>>>> not right.
>>>>
>>>> Lots of people eat that. I'm not one of them, but I'd be willing to
>>>> bet that Crash would happily eat a bowl of it.
>>>
>>>
>>>
>>> In the Midwest it can even be a basis of sorts for a tuna - noodle
>>> casserole...
>>>
>>
>> Cooked tuna (out of the can)is terrible to me....I can't stand the
>> smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
>> but only fresh fresh....I have eaten it at resturaunts on the East
>> coast (in FL and GA) and it was good - ordered it even slightly inland
>> and find it is TERRIBLE!! (I am NOT a huge fan of fish of any kind -
>> it has to be really fresh because if it's old at all it has the fishy
>> taste :P)
>>
>> Roberta (in VA)
>
> Even my cat won't eat canned tuna! When she first came around I had to
> pill her to make sure she didn't have heartworms; the vet said tuck it
> in some canned (water packed) tuna. I bought the regular Starkist. She
> turned her nose up. I bought the more expensive Albacore stuff... she
> looked at me like I was a madwoman. :) After that, I learned how to
> pill a cat.
>
> I'm not a fan of seared tuna steaks, either. Guess I just don't like
> tuna!
>
> Jill
I make the occasional can of albacore into tuna salad to eat as
sandwiches. I have cooked fresh tuna only once and that was on the grill.
The recipe called for pressing a mixture of crack peppercorns, fresh lemon
zest, and a chiffonade of fresh mint leaves into the surface before
grilling. Just before hitting the heat, brushed with olive oil. It was
pretty tasty.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| OmManiPadmeOmelet |
In article <kcPaf.28703$NJ.5366@bignews7.bellsouth.net>,
"jmcquown" <jmcquown@bellsouth.net> wrote:
> Roberta wrote:
> > Gregory Morrow wrote:
> >> Damsel in dis Dress wrote:
> >>
> >>
> >>> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown"
> >>> <jmcquown@bellsouth.net> wrote:
> >>>
> >>>
> >>>> sarah bennett wrote:
> >>>>
> >>>>> boxed macaroni and cheese + frozen peas and a can of tuna.
> >>>>
> >>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >>>> that's
> >>
> >> just
> >>
> >>>> not right.
> >>>
> >>> Lots of people eat that. I'm not one of them, but I'd be willing to
> >>> bet that Crash would happily eat a bowl of it.
> >>
> >>
> >>
> >> In the Midwest it can even be a basis of sorts for a tuna - noodle
> >> casserole...
> >>
> >
> > Cooked tuna (out of the can)is terrible to me....I can't stand the
> > smell, let alone the taste :P I do like blackened Yellow Fin Tuna,
> > but only fresh fresh....I have eaten it at resturaunts on the East
> > coast (in FL and GA) and it was good - ordered it even slightly
> > inland and find it is TERRIBLE!! (I am NOT a huge fan of fish of any
> > kind - it has to be really fresh because if it's old at all it has
> > the fishy taste :P)
> >
> > Roberta (in VA)
>
> Even my cat won't eat canned tuna! When she first came around I had to pill
> her to make sure she didn't have heartworms; the vet said tuck it in some
> canned (water packed) tuna. I bought the regular Starkist. She turned her
> nose up. I bought the more expensive Albacore stuff... she looked at me
> like I was a madwoman. :) After that, I learned how to pill a cat.
>
> I'm not a fan of seared tuna steaks, either. Guess I just don't like tuna!
>
> Jill
>
>
Wow that's amazing. My cats all FREAK over canned tuna!!!!!
They'll fight over who gets to lick the can! :-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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| Terry Pulliam Burd |
On Fri, 4 Nov 2005 12:00:35 -0600, "jmcquown" <jmcquown@bellsouth.net>
rummaged among random neurons and opined:
>I'm not denying it! But you know how some people think cheese and fish
>don't go together? I'm normally not one of them, but the idea of tuna with
>the cheese used in mac & cheese sounds... oogy :)
>
You would not have been happy growing up in my mother's household.
Lent meant No Meat (fish not counting as meat) and my sibs and I lived
in fear of <drum roll> her green tuna casserole. She used spinach
noodles, tuna, cream of mushroom soup, some of those canned french
fried onion things and cheese of some sort and God only knows what
else. It was horrible.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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| Andy |
Wayne Boatwright wrote:
> Lately I've only been buying the gold can of BumbleBee Prime Fillet
> Solid White Albacore. After lengthy searches, it's the only one I've
> found that doesn't look like debris scraped off the bottom of a ship!
> It's a nice solid pieces of tuna that looks like what most tuna used
> to look like.
Wayne,
I found that brand at the ACME yesterday and it's kinda/sorta similar to
the regular solid white albacore but it did taste better. It was $1.89
for a 6-ounce can.
Hours later, I found it at the BJ Wholesale club in six packs for about
$7.50, so I bought three of those.
I did a simple tuna salad (tuna+mayo) with iceberg lettuce and american
cheese slice on whole wheat waffles taste test. YUM!!!!
Thanks for the recommendation!
Andy
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| Wayne Boatwright |
On Sat 05 Nov 2005 03:39:46a, Andy wrote in rec.food.cooking:
> Wayne Boatwright wrote:
>
>> Lately I've only been buying the gold can of BumbleBee Prime Fillet
>> Solid White Albacore. After lengthy searches, it's the only one I've
>> found that doesn't look like debris scraped off the bottom of a ship!
>> It's a nice solid pieces of tuna that looks like what most tuna used
>> to look like.
>
>
> Wayne,
>
> I found that brand at the ACME yesterday and it's kinda/sorta similar to
> the regular solid white albacore but it did taste better. It was $1.89
> for a 6-ounce can.
>
> Hours later, I found it at the BJ Wholesale club in six packs for about
> $7.50, so I bought three of those.
>
> I did a simple tuna salad (tuna+mayo) with iceberg lettuce and american
> cheese slice on whole wheat waffles taste test. YUM!!!!
>
> Thanks for the recommendation!
>
> Andy
You're welcome, Andy. Wow, I shall have to look for better buys. One of
my favorite things to make with tuna is a good tuna melt. What you made
sounds very good!
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| Gregory Morrow |
Damsel in dis Dress wrote:
> On Thu, 3 Nov 2005 13:45:07 -0600, "jmcquown" <jmcquown@bellsouth.net>
> wrote:
>
> >sarah bennett wrote:
> >>
> >> boxed macaroni and cheese + frozen peas and a can of tuna.
> >
> >Mac & cheese (box or otherwise) with canned tuna?! I'm sorry, that's
just
> >not right.
>
> Lots of people eat that. I'm not one of them, but I'd be willing to
> bet that Crash would happily eat a bowl of it.
In the Midwest it can even be a basis of sorts for a tuna - noodle
casserole...
--
Best
Greg
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| Charles Gifford |
"Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote
>
> You would not have been happy growing up in my mother's household.
> Lent meant No Meat (fish not counting as meat) and my sibs
I am so sorry Dear One. Mine was a different story, but in kind. I would
never have had a meal that included anything except beef with the occasional
incursion of bacon and ham. I never ate fish until I was in my 20's.
> and I lived
> in fear of <drum roll> her green tuna casserole. She used spinach
> noodles, tuna, cream of mushroom soup, some of those canned french
> fried onion things and cheese of some sort and God only knows what
> else. It was horrible.
When I married my life's love, I had no idea that all she would produce in
the kitchen was tuna casseroles (2 kinds actually). It was not only a shock
that wore out quickly, but also was the imputius to start me on my cooking
life.
When people ask me why I started cooking, I always say: Tuna Casserole. I
was surprised to find that I had a tallent for it. It is also the reason, to
lenghen this out, why I went from 148 lbs. to 164 lbs. in two years. From
there it was upwards. <argh!>
But, dear Terry, I have lost 17 lbs. in the last 2 months! Not tasty and not
fun, but, I hope, life prolonging. Long enough I hope to invade your humble
abode with a hord of other foodies! Egad! It is almost time to start
planning for your de-virgination (cook-in-wise).
Yer Obd't Sv't, etc,
Charlie
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
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| Nancy Young |
"jmcquown" <jmcquown@bellsouth.net> wrote
> Damsel in dis Dress wrote:
>>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
>>> that's just not right.
>>
>> Lots of people eat that. I'm not one of them, but I'd be willing to
>> bet that Crash would happily eat a bowl of it.
> I'm not denying it! But you know how some people think cheese and fish
> don't go together? I'm normally not one of them, but the idea of tuna
> with
> the cheese used in mac & cheese sounds... oogy :)
The latest issue of Bon Appetit has a recipe for ... get this ... 'Lobster
macaroni and cheese' ... I can't think of a bigger waste of lobster if I
tried. First ingredient, 2 1/34 - 2 pound live lobsters.
Not hardly. Nope.
If you're looking, it's a few pages before the recipe for 'skate fillets
with
braised cabbage risotto' ... skate being described as having 'a sweet
flavor similar to scallops.'
It's settled. Bon Appetit reads rfc. While I've got their ear, STOP
trying to be like Gourmet! If I liked Gourmet I'd renew it!
nancy (feels better now)
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| Christine Dabney |
On Sun, 06 Nov 2005 07:31:02 GMT, "Charles Gifford"
<taxicolor@earthlink.net> wrote:
>But, dear Terry, I have lost 17 lbs. in the last 2 months! Not tasty and not
>fun, but, I hope, life prolonging. Long enough I hope to invade your humble
>abode with a hord of other foodies! Egad! It is almost time to start
>planning for your de-virgination (cook-in-wise).
And when will this cook-in be? ;)
Christine, who needs to plan her life out months in advance.
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| OmManiPadmeOmelet |
In article <dkla72$2c3$1@news.monmouth.com>,
"Nancy Young" <qwerty@monmouth.com> wrote:
> "jmcquown" <jmcquown@bellsouth.net> wrote
>
> > Damsel in dis Dress wrote:
>
> >>> Mac & cheese (box or otherwise) with canned tuna?! I'm sorry,
> >>> that's just not right.
> >>
> >> Lots of people eat that. I'm not one of them, but I'd be willing to
> >> bet that Crash would happily eat a bowl of it.
>
> > I'm not denying it! But you know how some people think cheese and fish
> > don't go together? I'm normally not one of them, but the idea of tuna
> > with
> > the cheese used in mac & cheese sounds... oogy :)
>
> The latest issue of Bon Appetit has a recipe for ... get this ... 'Lobster
> macaroni and cheese' ... I can't think of a bigger waste of lobster if I
> tried. First ingredient, 2 1/34 - 2 pound live lobsters.
>
> Not hardly. Nope.
Maybe if you lived in Maine where it's cheap. ;-D
I prefer my lobster plain, dipped in lemon butter with crusty fresh
sourdough bread.
>
> If you're looking, it's a few pages before the recipe for 'skate fillets
> with
> braised cabbage risotto' ... skate being described as having 'a sweet
> flavor similar to scallops.'
<snork> Let's not go there again!
Fish with cabbage??? No way!
>
> It's settled. Bon Appetit reads rfc. While I've got their ear, STOP
> trying to be like Gourmet! If I liked Gourmet I'd renew it!
>
> nancy (feels better now)
No, Bon Appetit NEEDS RFC!!!
You're preachin' to the choir kid!
Cheers!
>
>
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
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