Speedie--You are so behind! I posted this a while ago...
Sally has already cooked it twice.....I WILL WAIT!!! Just for you!
G.
What Ya' Got Cookin' 2014 Part3
Slippery potpie is rolled dough cut in squares and cooked into a soup of meat (any),potatoes, and onions. By the time it's done, it has become an eat with a fork, Pennsylvania Dutch pasta. It is the one thing I never learned from my GM, and regret. I understand my soon to be DIL knows how, and will have to ask her for a lesson. She's a creative cook and we share tips all the time.
The benefit of leftover potpie, fried potpie.
Funny, I wasn't thinking about this thread when I was making dinner last night - the more "non-traditional" chicken pot pie, in pie crusts. One day I will have to try a version of slippery pot pie, that sounds really yummy. It will have to be on a day off though, so I can have time to make the pasta. I'll let you know.
Gita, tomorrow I will make pork chops and your wonderful Macaroni and cheese, sorry about making you wait! < =P
that Courtney, what a treasure.
Chili tonight, looks like the weather is cooperating with my dinner plan too, it's cloudy and looks like rain.
Been lots of cloudy here today too, but never did get any rain, and it doesn't look like there'll be any tonight. sheeesh!
yep our clouds burned off not long after I wrote that. The chili still tasted good!
Burros for dinner tonight, and those pork chops and macaroni and cheese tomorrow. Wheee!!! =)
Gonna be a hot one again today, already icky-warm out now.
Speedie! Burros for dinner? Poor little donkey! Run! Run fast!
Yippee, Skipee, Guess who's getting a new kitchen? Well mostly. I've been looking at my cabinets and thinking they needed cleaned (steel wool and sanding) and re-urethaned, and the counter tops are just frightful. When I was at HD the other day looking at flooring a young lady ask if I was happy with my kitchen. I told her, it gets the job done. She ask if I was thinking about redoing it, and I said yes , somewhere down the road. She said they have a program where they send out a kitchen designer to show samples and do an estimate, which was good for up to 2 years. Well, I signed up, and this chatty, young lady visited and went over the possibilities. We came up with a design that Holly and I loved, and she did an estimate. I was actually pleasantly surprised at the price. She said that currently they are running a special of 15% off, and 2 year interest free credit was available. Holly ask, how soon did she need an answer, and was told July 6th. Holly liked the interest free. LOL
She also said if we were really considering it she could change the 15% to 20, and Holly said we don't have a HD line of credit. She asked our credit scores and swooned, after which we had a line of credit in5-10 mins.
So, guess who's getting a new kitchen?
I'm getting new counter tops, new cabinet faces (doors & drawers), reveneered cabinets, and backsplash with LED lighting. They are also doing a few custom improvements to the base cabinets, like roll outs.
So, I guess it's Winner, Winner, Chicken Dinner, for me.
WOOHOOOO!!!!!!!!!! Winner Winner for sure, YAAAYYY for you!!! (and Holly too!!) < =D
(I'll do a happy dance for you tomorrow morning when I'm not so pooped). ;)
Yay! A kitchen uplift is so very satisfying. I LOVE the rollouts and under cabinet LED lighting.
Well-Ric---
All can say you had an encounter with a very smart--informed--and helpful HD associate.
She did all the right things--and got your business....Good for her! And--good for YOU!
People like her bring in the $$$$$. Gita
I was on my hands and knees with a flashlight looking in the cabinet last night for a can of beans. With those pull out drawers I won't be doin that anymore.
Oh, OUCH on the knees!!! Soooo glad that soon you won't have to do THAT anymore!! (what a cute visual though, HAAA!!) ;)
Tonight is Gita's Macaroni-and-cheese night, YIPPEEEE!!!!!
The project mgr. is here doing the measurements, a very capable young man with tons of experience. He had a few suggestions that made things a little more practical and useful. If everything gos this smoothly through the whole job, I'll be ecstatic. Winner, Winner, Chicken dinner!
Someone needs a chicken dinner tonight! =)
OK, the macaroni and cheese dish is put together and ready for the oven! < =D My review will be ready in the morning. ;)
Quiches. Quicheii? Made two quiche with DD. Spinach, tomato ,cheese , mushroom, broccoli onion and bacon grease all played various parts.
Spinach in a quiche (pronounced "quickie") is like inhaling after exhaling... NECESSARY. =)
Speedie---
Hope your mac and cheese turns out as prescribed....
Just have to say--it looks a bit dry...from the picture...???
Did you cut it in half--by any chance? The recipe--I mean....
Usually--I can see the cream/liquid through the noodles before I bake it...
Waiting for your 'review"....BE HONEST! You are anyway--all the time...
I am ready for your next dish.....from DG archives....
Hey--talking about Archives---there once was a Dg Cookbook published
from all the DG members. It can be found under "Extras"...as can all kinds of other
neat things to do with DG. Have you ever checked this site out?
it is full of all kinds of free goodies from the past...bookmark the "extras" site--
it is hard to get to/find.
You newbies to DG--may not even know this exists.
http://davesgarden.com/extras.php#b
Gita
Good morning! The verdict is in: HOLY MACARONI THAT'S GOOD!!!!!!!!!!! It's all true, I have a really hard time lying. The "biggie" was that DH liked it. He is a tried-and-true, dyed-in-the-wool Kraft "thick and creamy" mac n' cheese fan, and NO other mac n' cheese will do... until now. =) I tell ya, nearly every time I try one of your suggestions, I always end up LOVING it, and end up with a happy DH; it's totally win-win, THANK YOU!!!
Yes, I did end up halving the recipe ... as closely as I could. I used a scant 1 1/2 cups of dry macaroni, and a scant 1 cup of half-and-half, 2 eggs, ... however, I used a "full recipe" amount of cheese, and a "full recipe" amount of the topping (I love a crunchy topping on baked stuff!)... next time, I'll alter the liquid amount a bit, I think. It wasn't really saucy/creamy, but we LOVED the texture, and the flavor was GREAT!
I'm thinking.. maybe you couldn't see the liquid through the noodles in the pic 'cause there was so much bread-crumb topping on top? ... just a thought.
Anyway, you get 42 Gold Stars, thank you!! < =D
Oh, and, yes Ma'am, I did have the "extras" page bookmarked already; that page is a TREASURE!!
Here's a recipe to use up all those cherry tomatoes and overabundance of mint or perilla from your garden!
http://www.nytimes.com/recipes/1016634/pasta-with-burst-cherry-tomatoes.html
I substituted chicken sausage for the pancetta.
DH had his with mint, and I used perilla instead. It's a great summer pasta salad, and very easy to make.
That recipe is a keeper, I filed it and will try it. I have the perilla and mint both in abundance.I can almost taste it, just thinking about it. I have to start collecting my herbs and drying them, they are growing like weeds.
Oh man, that recipe look FABULOUS!!! I saved it as well, gonna HAVE to try that!! Do you think it would work with my grape tomatoes? (I am growing those instead of cherry tomatoes). I've got OODLES of mint growing, so I won't be shy about using that! Wheeee, more recipes to use my mint--- it's starting to take over my world! ;)
Yes, it'd definitely work with grape tomatoes. It says ricotta cheese is optional, but I think it makes the dish!
I am cooking tonight, roasted chicken with a Garam Marsala rub I brought home from Freeport, purple sticky rice with sundried tomatoes, ginger, white truffle oil and perilla, and fresh broccoli salad with sweet onion, Craisins, walnuts, cheddar, fresh basil and balsamic vinegar. I may even give her a glass of wine. I'm a pathetic cook though no dessert. I may consider shaving and a shower though.
This message was edited Jul 11, 2014 10:34 PM
being fresh and clean will have to be 'sweet enough"!
Mark brought home a dozen steamed crabs, rare treat, I feel guilty knowing they need to be IN the bay reproducing.... sad sad Chesapeake....otherwise I was doing wings and corn on the cob. Love that broccoli salad, gotta do that.
That's one thing nice about NC, guiltless crabs.
I actually cooked a pork roast today. Low and slow---in my cast iron dutch oven.
Trying to use up some things from my freezer....
It tasted great--but it was a rib roast cut. never again---trying to cut all the meat off...
Had small red taters in there too--onions, celery, garlic--my usual spices mixture as well.
Did it at 325* for 3 hours. . Lots of yummy fat and juices dripped out....lick--lick---
Now I have to eat roasted pork for a week......Yech!
Hehehehe, Ric, you charmer, you!!! That dinner sounds deeelightful!!,
Gita, you cracked me up. Pork for a week.
I made a salad and dwarf son ordered Papa Murphy's pizza. Place your order, pick it up and bake at home. Much cheaper. Today's special was a chicken garlic one. YUM!!!
Yesterday I made a chicken stir fry with LOTS of veggies. Grandy daughter made rice. Rice cookers are very convenient. Just saying. Hehehehe
Day before I made sloppy joes. Turned out great!
Tomorrow we are going to the farmer's market. I can't wait. They have THE best market I have been to. More than just produce....crafts, music and performers and breads and meats and food trucks and, and, and.... You get the idea. Oh, I almost forgot...nurseries. Maybe I can slip a potted plant or two in the RV without Jeff noticing. Fingers crossed.
LOL Gita, I always just pull off a big chunk and refreeze it, for a quick meal latter. It works out well as long as I remember to label it. Otherwise it may become mystery meat.
They served mystery meat at college every night it seemed. Hehehehehe
My whole big freezer is full of "mystery meat'..... this pork roast was one of them...
Hope I can keep this up, especially the top shelf, where all my soups and Chili,
and Spaghetti sauce, Strogonoff, etc...etc...sit.
IF I could empty out the top shelf--I can cook some more soups.
It has been a few years I made my bean Soup--or my Sauerkraut Soup--
all b/c I don't have room...
We won't talk about the other 2 freezers atop my 2 fridges....NO !!!....
I stopped at Hong Kong Buffet when I went to the Ace per Holly's request. I picked up shrimp egg rolls and house special fried rice. I think their spec. has as much meat as rice and made to order, the veggies crunch and it's so much better than steam table fare.
Quoting:
Grandy daughter made rice. Rice cookers are very convenient. Just saying. Hehehehe
Yes, those grandies sure make great rice cookers, huh? And with a little more training, they can be great all-sorts-of-things cookers! =)
I've got a meater loafer in the oven right now, to go along with mashed taters and green beans. I got a wild hankering for some potato salad yesterday, so I threw some together real quick... gonna go really nicely with a cold meat loaf sammich for lunch at work tomorrow! =)
OK--Speedie---here is your next "adventure" in cooking. It is NOT of my creation.
This has been around for several years on DG. Jill, kind of, started it.
Since you, Jeff, Cat, Muddy, and any other "newcomers" are fairly new--
you need to make these meatballs. You will be amazed at the taste!
NO changes allowed! Must do it just as written. Great dish to
bring to a party and have everyone ask what's in it--it is so good!
NO ONE will ever guess that there is sauerkraut in this dish.
The Kraut, sort of, morphs into looking and tasting of sliced onions.
SO! Let us know when you have cooked it--and don't tell DH the "secret'...
****************************************************************
MMMeatballs (Do NOT make any changes!)
Meatballs: Mix and form into 1 inch balls
2 pounds lean ground beef
3 eggs
1 package (Lipton) onion soup mix
1 cup bread crumbs
Sauce:
Stir together in saucepan over medium heat until well combined.
1 can whole-berry cranberry sauce
1 small can sauerkraut, drained
1/2 cup brown sugar
1 jar (12 oz) (Heinz) Chili sauce
12 oz. water (measure using chili sauce bottle--as a rinse out)
Place formed balls into a 9 x 13" baking dish in a single layer.
Pour sauce over meatballs. Cook at 350'F for 1 hour (325' if using glass pan).
My note"
One batch of this has NEVER fit in a 9"x13" baking pan for me. I do make 1"meatballs.
SO--I use a rimmed cookie sheet/Jelly-roll pan--and it is always full.
Enjoy! Gita
speedie, I'll be there quick, for my meatloaf, mashed potatos and greenbeans....YUM
Hehehe,, she was the spaghetti and meatball cooker today.
LOVE LOVE LOVE cold meatloaf sammiches.
Gita, not sure if you remember this, but last Fall you shared that recipe (for the MMMeatballs), and I made them -- they were a BIG HIT!! =) In fact, thank you for reminding me; I was just telling a coworker yesterday about them, told her I'd share the recipe with her, so thank you for reminding me that I needed to print it out to share with her. =) Gonna need to make up a celebration reason to make them again soon, they really are soooooooo good!!
Jan, LOL!! Seeeee, she's getting really good training and is becoming an all-round Great Lots Of Stuff Cooker! < =) Really looking forward to my meatloaf sammich for lunch today.. I actually woke up thinking about it, HA!! =)
Meeee, too!!! Hahahaha. She really is a great kid!!! Looking forward to our cross-country ride with her. She and her Pop-pop have a strange relationship. They pretend they don't like each other and tease each other, but you know, that is their way of showing love.
Hmmm..... Wonder what kind of cooker she will be today.
Speedie---
I forget a lot of things.....old age--my excuse for many things...
G.