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Old 07-21-2013, 05:04 PM   #21
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Originally Posted by Dawgluver View Post
Off the top of my head: Slice kielbasa super thin, fry, drain, add veggies (whatever you have, onions, peppers, shredded carrots, etc.) and sautee, along with balsamic, butter, some herbs maybe. Serve on butter and garlic toasted buns.

Or use as a pizza topping.
Sounds like a plan. I might throw in some rice. I have a bunch in the fridge that is already cooked.
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Old 07-21-2013, 05:06 PM   #22
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TL-- I'd cook the sausage as DL says or in butter until the skin gets browned. Thin slice on a diagonal. Make saurkraut salad. Drain it and toss with a vinegary based dressing. Add anything else you like to the salad. Onion? green or red pepper? I like caraway seeds so I'd add that too. Chill the saurkraut as long as possible before dinner.

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I am grilling chix wings and corn on the cob. My current open bottle of bbq sauce is too sweet, so I have to 'speriment and make it hotter, tarter or something. And I was gifted a jar of pickles, so I have to taste test those too.
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Old 07-21-2013, 05:27 PM   #23
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It's a very long time since I had rissoles! Sounds good - hope you enjoyed it Kylie!

I'm making Spaghetti Bolognese - the recipe is from the late Robert Carrier's book "Great Dishes of the World".
Thanks so much Katy, they were really moist and delicious

Your dinner sounds wonderful too
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Old 07-21-2013, 05:47 PM   #24
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What types of cheese GG? (Just being nosy as I love cheese).
Cheddar, Parmigiana Reggiano, Gruyere, Swiss, Havarti, American. I think that's it. Alton Brown has a recipe for using up bits of various cheeses to make a mixed cheese spread, with wine and butter. Hmm, I have part of a baguette, too - that sounds good. I might just make an appetizer platter and be done with it.
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Old 07-21-2013, 05:55 PM   #25
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Cheddar, Parmigiana Reggiano, Gruyere, Swiss, Havarti, American. I think that's it. Alton Brown has a recipe for using up bits of various cheeses to make a mixed cheese spread, with wine and butter. Hmm, I have part of a baguette, too - that sounds good. I might just make an appetizer platter and be done with it.
Yum! That is a goodly selection of cheeses there!

Do you like any blue cheeses?
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Old 07-21-2013, 06:03 PM   #26
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I guess I should have planned something.
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Old 07-21-2013, 06:09 PM   #27
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Just got home from a long work day. Sundays are always crazy. We start with brunch then lunch, then we have to go like crazy to keep up with the meat counter. Must have sold 200 lbs of meat today. .Supper s going to be shrimp prima vera, so I better stop drinking ice cold wine and get to it.. Blurry photos to follow
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Old 07-21-2013, 06:16 PM   #28
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Homegrown green beans are coming on like crazy. I can't pick them fast enough. Will have to do something with them, and it will probably involve bacon.
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Old 07-21-2013, 06:27 PM   #29
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Homegrown green beans are coming on like crazy. I can't pick them fast enough. Will have to do something with them, and it will probably involve bacon.

This won't be bacon sent to you by Pacanis I take it?
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Old 07-21-2013, 06:32 PM   #30
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This won't be bacon sent to you by Pacanis I take it?
It won't get here in time. I keep a watch at the mailbox though.
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