Posted on 08/30/2017 4:07:35 PM PDT by Jamestown1630
Email news this week brought this Betty Crocker recipe for Ravioli Casserole that looks very good for an easy, work-night meal made partly from prepared foods:
Trying to ‘zing up’ my husband’s favorite roast pork loin, I found several recipes for pork that include a fruit chutney that doesn’t look too pungent:
https://www.knorr.com/us/en/recipes/roasted-pork-tenderloin-with-apple-chutney.html
-JT
“My Husband?” And all this time I thought you were male!
I thought about buying some lamb with some bone and trying to make some like Campbell's used to sell, think it was called Stock Pot, got extremely $$$. It had mutton flavor, barley, onions, carrot, probably some celery, think no potatoes, didn't put in mine either. Very thick when you opened the can. I loved the stuff, was just a teen when I first tried it.
A pig on a spit wrapped in chicken wire with a turkey on either end rotisseried for 8+ hours is wonderful.
Autumn bonfire are wonderful too.
Mom’s the Queen of bonfires LOL
Our old crock pot was so old I worried about electric fires. I have never been a real crockpotter so I guess I really don’t need one. But they are cool! Torn between a crock pot, feelin’ like a fool, desiring a crock pot is breaking all the rules...........(sung to the tune of “Torn between two lovers”)
I had a milk bottle that had a cream separator on the neck shaped like a baby’s head.
I sold that for $5 as a teen.
DoH!
Oooh Malibu! Can I come visit & roast in the sun too?? I will pay for my keep by cooking ; )
Going to do barbequeing this Labor Day...
Got to have soup bones.
Mom says she does not brown the beef.
That kinda took me by surprise
Yes! My first Egg Foo Yung, which my Dad learned to like when he was in California after WWII. But I can’t remember the name of that place.
the ‘Great Wall’ was down on Hamilton Street...
Give me time, I’ll remember the name.
Do you remember a little family-run Italian/Pizza place, on Arundel Road in Kaywood? That was my first Pizza, and first Italian meatballs!
You got 3?? We have 7 here... ConservaTeen could be in a closed Publix, eat everything in it and still be hungry. And he is still 95 pounds...
Brother,makes great Spring Lamb Stew.
Making butter can be a fun party activity; pass the jar around and let everyone shake - sorta like letting everyone have a go at the ice cream churning:
http://happyhooligans.ca/homemade-butter/
Have a special family sauce recipe?
I think the key is really cutting back the liquid in any recipe.
Most things we’ve made have been very bland. I think it’s an art, and you have to work it out with all the new generations of crockpots. They seem to cook a lot hotter now, even when they’re supposed to be ‘slow’.
I used to churn it on the farm as a kid.
Soooo good on home made warm bread.
Grammer would sprinkle that with sugar sometimes as a treat
I also make it in the oven once the stove-top stuff is done and cook at 275.
I'd like a taste of mutton stew. I miss lamb chops which are so expensive, good deal on some "butterflied" fresh lamb at Aldi's I missed, also rack of lamb on sale awhile back I couldn't bring myself to buy.
Really I never ate it much but used to buy ground lamb and make pan-fried burgers with it and just ate plain. Was satisfying.
Mom would recreate that with Schwebels white loaf bread, toasted with margarine or oleo and sugar/cinnamon.
Not the same experience!
Love you Ma
With a crockpot it is best to season the food near the end of the cooking time, with the exception of onion and garlic. Long cooking times tend to destroy the flavors of most herbs and spices.
Chile powder, though, gets more intense.
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