HomeNormM wrote:We had chicken and mushroom stroganoff today.
Norm, did you make homemade noodles to go with this? They don't look 'store bought' to me....
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March is marching forward! What's on your menu for the coming spring?
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bethk
Cookin Lore
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Message [Page 6 of 6]
126 Re: March is marching forward! What's on your menu for the coming spring? Sat Mar 30, 2024 10:55 am
bethk
Admin
Norm, did you make homemade noodles to go with this? They don't look 'store bought' to me....
127 Re: March is marching forward! What's on your menu for the coming spring? Sat Mar 30, 2024 11:23 am
NormM
Yes the recipe wanted extra wide noodles and I wanted extra thick.
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128 Re: March is marching forward! What's on your menu for the coming spring? Sat Mar 30, 2024 2:02 pm
bethk
Admin
I got a note from Ms. Tina when I contacted her to check on Jimmy:
"He’s hanging in. In May he has to go see a heart specialist - another one. They believe he might have to have a pacemaker, but God bless him. He’s doing good right now, he’s resting.
I’m just making some potato salad, macaroni salad, sweet potatoes then I have to put the lasagna together and we’re having turkey, ham, prime rib, and kielbasa. The girls are doing the vegetables and the mashed potatoes and the girls are making the desserts.
I hope you guys have a very very happy Easter. God bless you all.
Tina
Oh, and don’t forget the most important, fresh mushrooms sautéed in butter and onions lol"
Then she continued:
"I’ve been cooking like this ever since we had children because my kids are picky~ who likes this ~ who doesn’t like that, but I do enjoy doing it and again have a great Easter. God bless.
Ok when I was growing up for Easter, you had ham, kielbasa - case closed, and vegetables, and if you didn’t need it, that’s your problem. But I married into an Italian family and they cook everything but the kitchen sink and I do love cooking.
Oh well we’re also doing the Easter pie. Jim cut everything up yesterday the mozzarella, the sausage, the provolone the eggs and later will make the pie down which is a bread dough."
"He’s hanging in. In May he has to go see a heart specialist - another one. They believe he might have to have a pacemaker, but God bless him. He’s doing good right now, he’s resting.
I’m just making some potato salad, macaroni salad, sweet potatoes then I have to put the lasagna together and we’re having turkey, ham, prime rib, and kielbasa. The girls are doing the vegetables and the mashed potatoes and the girls are making the desserts.
I hope you guys have a very very happy Easter. God bless you all.
Tina
Oh, and don’t forget the most important, fresh mushrooms sautéed in butter and onions lol"
Then she continued:
"I’ve been cooking like this ever since we had children because my kids are picky~ who likes this ~ who doesn’t like that, but I do enjoy doing it and again have a great Easter. God bless.
Ok when I was growing up for Easter, you had ham, kielbasa - case closed, and vegetables, and if you didn’t need it, that’s your problem. But I married into an Italian family and they cook everything but the kitchen sink and I do love cooking.
Oh well we’re also doing the Easter pie. Jim cut everything up yesterday the mozzarella, the sausage, the provolone the eggs and later will make the pie down which is a bread dough."
Last edited by bethk on Sun Mar 31, 2024 2:03 pm; edited 2 times in total
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129 Re: March is marching forward! What's on your menu for the coming spring? Sat Mar 30, 2024 6:34 pm
bethk
Admin
I decided on baked chicken thighs to go with my last Japanese Purple Sweet Potato ~ and HIS favorite, Lima beans!
130 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 12:56 pm
bethk
Admin
Happy Easter my friends!
There will be NO tables & counters covered with food at our house like at Jimmy & Tina's but we will have an Easter meal.....
I have the little shank ham I picked up at Publix (on sale for $1.49/lb ~ $6.90 total) in the crock pot now. I just scored it and I'll let it heat in it's own juices. I don't want to put a glaze on it ~ HE doesn't care for the sweet stuff. And it's easier to use the leftovers for much more if it doesn't have that excess brown sugar and honey, etc.
I had one Cara Cara orange in the garage refrigerator drawer I had forgotten about. I decided to try to make an orange salsa to have along side the ham. I mean, I do love a good peach salsa with crispy chips so I figured why not give an orange salsa a try.....worse thing that happens is we don't like it and I've lost my time and the few ingredients....I've done worse! LOL
I washed and zested the orange with my microplane ~ so much orange in that. Then I peeled it completely of all the skin & pith and cut it into sections, which then got cut into small bits. I squeezed all the juice I could out of the insides. Then I finely minced a bit of white onion and a small hot banana pepper. I added some orange marmalade, honey & rice vinegar. Gave it a taste and decided to add s&p and some of the Mad Hunky Seasoning. But then it was just too runny....so I strained out the juices and added some cornstarch and put it into the microwave for a couple 30 second turns. I was careful to be sure it came to a boil so the cornstarch was activated completely (but, Lucky ME, it didn't boil over!) Then when the 'sauce' had cooled a bit I stirred it back into the orange/onion/pepper mixture and now it's in a little jar in the refrigerator to meld. I think it'll be a nice compliment to the salty ham.
I was fortunate to find some thick stalked asparagus the other day....it's my favorite for flavor. I did take the time to peel the stalks ~ what a thankless job THAT is! But I do it because I like the way the asparagus looks and tastes. I'm debating on whether or not to make some hollandaise sauce. I'm the only one who eats it ~ but, then again, leftovers could be used for some real, homemade Eggs Benedict with leftover ham.....Yeah, I think I will....gotta go thaw a bit of my frozen lemon juice!
My final dish will be Scalloped Potatoes ~ that's something that my Easter meal wouldn't be complete without. I just hope I don't get carried away and have leftovers for a week!
I'm kind of sad that I won't be making our family's traditional Orange Jello/Cabbage/Carrot/Pineapple salad or Grandma's 5-Ingredient Salad (Ambrosia in the South) ~ Equal amounts of Pineapple Chunks, Mandarin Oranges, Sweetened Coconut, Mini Marshmallows & Sour Cream.....sometimes adding pecans, but then it would be 6-Ingredient Salad!
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131 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 3:04 pm
bethk
Admin
I put my small shank ham in the crockpot about 10 a.m. and it's just about at temperature so I've turned it down to low and may put it on warm in a couple hours....
DD#1 suggested TWO potatoes should be enough for a nice Scalloped Potato Casserole for just the two of us. So NATURALLY, I peeled FOUR! (Why don't I listen to her???) Here is a shot of my pile of potatoes and onion when I got finished using Grandma's Feemster Vegetable Slicer.
And, finally, the casserole of Scalloped Potatoes for this evening and another one to freeze for a later meal.....(I sure hope there's room in the freezer!)
As I was making my 'white sauce' (bechamel) for my potato casserole, knowing I would need to make two and freeze one, I decided at the last minute to add some cream cheese so, hopefully, the freezer casserole won't have that 'leftover potato' taste. When I reheat the casserole I'll probably add a light slather of sour cream and a bit of half & half. I thought back to the way my mom made them ~ layered potatoes & onions, a sprinkle of s&p and some flour, then more potatoes & onions, etc. until the casserole was full. Finally milk was poured on and into the oven it went. I stopped doing that when I got more into cooking ~ her's would sometimes have 'clumpy' flour-y bits where there wasn't enough milk. I think Grandma used Carnation Evaporated Milk to make hers ~ that was long before there was room in the refrigerator for many gallons of fresh milk.
DD#1 suggested TWO potatoes should be enough for a nice Scalloped Potato Casserole for just the two of us. So NATURALLY, I peeled FOUR! (Why don't I listen to her???) Here is a shot of my pile of potatoes and onion when I got finished using Grandma's Feemster Vegetable Slicer.
And, finally, the casserole of Scalloped Potatoes for this evening and another one to freeze for a later meal.....(I sure hope there's room in the freezer!)
As I was making my 'white sauce' (bechamel) for my potato casserole, knowing I would need to make two and freeze one, I decided at the last minute to add some cream cheese so, hopefully, the freezer casserole won't have that 'leftover potato' taste. When I reheat the casserole I'll probably add a light slather of sour cream and a bit of half & half. I thought back to the way my mom made them ~ layered potatoes & onions, a sprinkle of s&p and some flour, then more potatoes & onions, etc. until the casserole was full. Finally milk was poured on and into the oven it went. I stopped doing that when I got more into cooking ~ her's would sometimes have 'clumpy' flour-y bits where there wasn't enough milk. I think Grandma used Carnation Evaporated Milk to make hers ~ that was long before there was room in the refrigerator for many gallons of fresh milk.
cookingirl likes this post
132 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 3:35 pm
cookingirl
Well, I have an entire refrigerator and freezer FULL of food!! I was gong to have 'something', then one of the guys I play Bocce with, who lives down the streets asked me out for lunch! So, what could I do? I accepted...
He lives on the beach, about 1/2 mile down from me.
We met at a local, (within walking distance) Greek restaurant. I had spankopita, with a greek salad, glass of wine. He had baked scallops, fries, and greek salad, with water. Darn it! I gave up all alcohol and chocolate for Lent, and I was going to make up for it!! When I ordered, he told the waitress to give me a 'Big" glass of wine--- he is such a kidder!!
So, that was my Easter! now home with another glass of wine-- Voigner from TJ's... just relaxing with Geoffrey..
He lives on the beach, about 1/2 mile down from me.
We met at a local, (within walking distance) Greek restaurant. I had spankopita, with a greek salad, glass of wine. He had baked scallops, fries, and greek salad, with water. Darn it! I gave up all alcohol and chocolate for Lent, and I was going to make up for it!! When I ordered, he told the waitress to give me a 'Big" glass of wine--- he is such a kidder!!
So, that was my Easter! now home with another glass of wine-- Voigner from TJ's... just relaxing with Geoffrey..
bethk likes this post
133 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 4:54 pm
bethk
Admin
I've been sitting here looking at the meal DD#2 made ~ she's my 'non-cooking' daughter....at least until lately! It amazes me she FINALLY decided that cooking could be FUN! I asked her to send me pictures of her meal and, fortunately, it was 'pre-eating'!
She made a Spiral Baked Ham, mashed potato casserole, Creamed Brussels Sprouts Casserole, Deviled Eggs, a Relish Tray (isn't THAT a 'Blast-From-the-Past?) and our family favorite, 5-Ingredient Salad.
I cannot believe it's HER celebration meal. I mean, she used to nap on the couch while her sister and I prepared most holiday meals when she was younger. I guess she had to grow up some day! I'm so proud of her.
DD#1 had a very small meal ~ her husband had to fly back to his job in Jackson, MS this afternoon so she made a simple Pasta Cordon Bleu Casserole for the four of them. No one wanted a big meal so at least it was something different and easy to do with everything else going on in their house.
I was thinking back to Easter meals of past years. As I mentioned, we always had the Orange Jello cabbage/carrot/pineapple salad, asparagus, green bean casserole, candied sweet potatoes, mashed potatoes and assorted pickles from the supply made the previous year. There was always Grandma's Lemon Sunshine Cake (a lovely chiffon cake, similar to an angel food cake but made with the whole egg instead of just egg whites) and usually strawberry shortcakes with warm biscuits.
Alas, those days are gone ~ no one wants that much at one sitting anymore....and I certainly don't need or want everything at one time.
I am getting hungry for the Lemon Sunshine Cake.....I just might make one and serve it with some sliced strawberries (because it's strawberry season here in Florida). I think I can find someone to take half the cake off my hands. There's no way we could eat an entire cake between the two of us!
She made a Spiral Baked Ham, mashed potato casserole, Creamed Brussels Sprouts Casserole, Deviled Eggs, a Relish Tray (isn't THAT a 'Blast-From-the-Past?) and our family favorite, 5-Ingredient Salad.
I cannot believe it's HER celebration meal. I mean, she used to nap on the couch while her sister and I prepared most holiday meals when she was younger. I guess she had to grow up some day! I'm so proud of her.
DD#1 had a very small meal ~ her husband had to fly back to his job in Jackson, MS this afternoon so she made a simple Pasta Cordon Bleu Casserole for the four of them. No one wanted a big meal so at least it was something different and easy to do with everything else going on in their house.
I was thinking back to Easter meals of past years. As I mentioned, we always had the Orange Jello cabbage/carrot/pineapple salad, asparagus, green bean casserole, candied sweet potatoes, mashed potatoes and assorted pickles from the supply made the previous year. There was always Grandma's Lemon Sunshine Cake (a lovely chiffon cake, similar to an angel food cake but made with the whole egg instead of just egg whites) and usually strawberry shortcakes with warm biscuits.
Alas, those days are gone ~ no one wants that much at one sitting anymore....and I certainly don't need or want everything at one time.
I am getting hungry for the Lemon Sunshine Cake.....I just might make one and serve it with some sliced strawberries (because it's strawberry season here in Florida). I think I can find someone to take half the cake off my hands. There's no way we could eat an entire cake between the two of us!
134 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 6:41 pm
bethk
Admin
It seems odd to say "Easter" with nary an Easter Basket or hidden packages of Peeps out of sight.........
But it is what it is.......
And now Easter Dinner is done!
But it is what it is.......
And now Easter Dinner is done!
135 Re: March is marching forward! What's on your menu for the coming spring? Sun Mar 31, 2024 8:14 pm
bethk
Admin
From Lore:
"Dinner Tonight. You’ve all seen it many times. Stir fried mushrooms, onion and peppers with shrimp in a cream sauce. Yummy egg noodles too! No Easter ham or Turkey here. Kids are out of town."
"Dinner Tonight. You’ve all seen it many times. Stir fried mushrooms, onion and peppers with shrimp in a cream sauce. Yummy egg noodles too! No Easter ham or Turkey here. Kids are out of town."
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Message [Page 6 of 6]
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