September, 2014..What's Cooking For Dinner??

Barbara101 wrote:


yup dinner..Nachos..

Barbara101 wrote:Nachos.... That's it??? .... WOW!


IT was a big pan/dish  

Oh!... like not three or four animal crackers, but the whole box.
Mom would buy me and brother a box each of those animal crackers.
Later on, she would ask, " hey kids, can mom have a few animal crackers with my tea?"..... I was like,' huh! we ate them all mom!"
She would say," well that's the last time!".....

Barbara101 wrote:


Dinner made lol..

NormM wrote:
Toppings

thinly sliced green onions
“ slice or diced fresh jalapeno
green olives, halved
fresh lime wedges
sour cream
grated monterey jack
saltines

bethk wrote:I've been working on my manicotti most of the day.  Made the two sauces, made the meat/spinach/cheese filling.  Got most of the manicotti pasta cooked without breaking too much.  Had the filling chilled so it was easier to pipe the filling into the tubes.

This casserole of 6 is ready to freeze.  I have another one ready to bake off for supper - when hot and bubbly I'll add some fresh mozzarella slices and a shower of freshly grated parmesan before returning it to the oven to let the cheese melt all over the shells.

UNCLE JIMMY wrote:They look great Beth! ... hahahaha.... PITA huh?

Did Ja ever try just stuffing the shells hard / uncooked? I do, and just add a little more sauce. Covered in the oven with foil...they come out soft, and the tubes absorb the juices and flavors.

Even lasagna. I use the regular flat ones with the curly edges, right out of the box. I don't cook them. Just have to add more sauce; because they absorb.

Barbara101 wrote:

bethk wrote:

UNCLE JIMMY wrote:They look great Beth! ... hahahaha.... PITA huh?

Did Ja ever try just stuffing the shells hard / uncooked? I do, and just add a little more sauce. Covered in the oven with foil...they come out soft, and the tubes absorb the juices and flavors.

Even lasagna. I use the regular flat ones with the curly edges, right out of the box. I don't cook them. Just have to add more sauce; because they absorb.

Yeah, they were a lot of work, Jimmy, but the best I've ever had (excuse me for tooting my own horn, but the taste/texture was just what I envisioned in my mind).  It took me all day but it was fun because I was combining and tweeking recipes I found and then added my own special touches.  Dane and our friends couldn't have had more nice things to say.  

The only problem with the meal was that we got to dessert before Dane spoke up and said, "you forgot to take a picture of the meal."

Darn it.

Oh, well, at least you get to see dessert:

Niagara Visitor wrote:Again, not much cooking going on here.  I have sold my farm been busy going from farm to condo taking "stuff" in my SUV, will have big pieces moved in a couple of weeks.  My boys are planning a final fish fry here Sept. 27, my son Michael's 48th b-day.  How did I get to be that old, to have a 48 year old son when I can't possibly be older than maybe 45??????

Sons will supply and fry the fish, I have said that for everyone else it is pot luck and BYOB.  We have been here for almost 39 years, our/my children grew up here, and many of their school friends spent a lot of time here, not only as teenagers but later.  It was always so nice for my hubby and me to see their friends coming with their families as they got older, so this fish fry will be very special.  Too bad Dieter won't be here, but he'll be here in spirit.

A very nice young couple have bought here, and I am happy about it.  I said many times that I didn't care what anyone did with this place once I had their $$$$.................. I learned a few days ago when I met this young couple just how much I do care.  They seem to love the place, are anxious to live here and hopefully have a family soon!

So, it's onward and upward.  I am soooooo looking forward to condo living, no snow removal, indoor parking Indoor pool, party room. gym, garbage disposal, everything.

And, I guess this has nothing to do with cooking! Sorry.

UNCLE JIMMY wrote:
OKay! Great! .... Now! Your meat cheese combo filling sounds great.
If yo get a chance....a basic filling recipe ( Just by handfulls or sprinkle measurements is OK) I can figure out the rest.

I make meat filled, and cheese filled, but Like Your Idea of Meat/ Cheese Combo filling. I see you used a piping fill bag. I'm sure, that could be a pita sometimes.
I graduated to the trigger handle squeeze cookie gun with the big hole tip.
Works great for me!