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Old 12-20-2006, 07:57 AM   #1
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Wink Dinner Wed. Dec. 20

Chicken Parmesan, Spagetti, salad and garlic bread.

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Old 12-20-2006, 09:07 AM   #2
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Boy, you start early, Barb! I'm not sure yet but I'm thinking I'm not going to much trouble. DH has his work luncheon today and I doubt he'll be very hungry tonight. I may just convert what's left of Monday's meatloaf into meat for spaghetti sauce and have some pasta.
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Old 12-20-2006, 09:19 AM   #3
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In trying to prepare my fridge for all the holiday goodies, I've been sorting it out this morning. I have made a pot of taco soup and it already tastes delicious, even if it is a bit peppy for 9:00 am. I may make some cornbread to go with it, or just have chips and a salad - can't tell for now. It depends on how the rest of the day goes. I didn't go to the gym today so I could be here alone while dh is golfing. Still much to do!
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Old 12-20-2006, 09:50 AM   #4
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Cookie making day - which means easy meal. I will be starting a pot of beef barley soup later this am - cook all day --- maybe make a loaf of bread. Dessert will be cookies, yum!
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Old 12-20-2006, 10:49 AM   #5
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Quote:
Originally Posted by PA Baker
Boy, you start early, Barb! I'm not sure yet but I'm thinking I'm not going to much trouble. DH has his work luncheon today and I doubt he'll be very hungry tonight. I may just convert what's left of Monday's meatloaf into meat for spaghetti sauce and have some pasta.
Good idea PABaker, I've done that many times. The kids don't like meatloaf or stuffed peppers or stuffed cabbage but they love tacos and funny thing is, when I turn meatloaf into tacos, they amazingly disappear

Quote:
Originally Posted by Michelemarie
Cookie making day - which means easy meal. I will be starting a pot of beef barley soup later this am - cook all day --- maybe make a loaf of bread. Dessert will be cookies, yum!
Oh I love beef and barley soup. How do you do yours MicheleMarie, and hoping you're feeling just ''purr''fect today, winking you...........get it Would you mind sharing your recipe? Oh I guess that'd have to be on a recipe page as not supposed to do that here. Hints please, I have steaks galore in the freezer and barley in the pantry.

I'll wait to hear, otherwise, I'll get in the freezer and see what looks good to me. It's cookie baking day for me to MicheleMarie, wish I lived closer to you, we could do it together.

So far, this Beef Barley Soup - Chowhound= looks like the one/s I'll use.
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Old 12-20-2006, 12:51 PM   #6
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We're having hamburgers tonight at hubby's request.
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Old 12-20-2006, 01:00 PM   #7
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I am going to have soup with lots of tea and honey.
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Old 12-20-2006, 01:18 PM   #8
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I just finished my sauce for Penne Alla Vodka. The stuff is amazing. I have a bagged Ceasar to go with and possibly will make some bread.

* Exported from TheRecipeManager *

Penne Alla Vodka

Source: Recipe By :Keith Young
Category: Entree
Type: Pasta

Qty Measure Ingredient
------------------------------------------------------------
1/4 pound Bacon -- diced
1/4 cup extra virgin olive oil
6 cloves garlic -- peeled and halved
1 medium onion -- diced
1/2 cup vodka
56 ounces whole tomatoes -- canned
1 teaspoon crushed red pepper
salt
1 cup heavy cream
32 ounces penne pasta
24 each fresh basil leaves -- chopped
1 1/2 cups Romano cheese -- freshly grated

Instructions: Boil water for pasta

In a large saute pan, cook bacon over medium high heat until almost crisp. Remove and set aside.

Add olive oil to pan with bacon grease. When hot, return the bacon and add the garlic. Saute until garlic is golden brown.

Add onion and saute until it becomes translucent, about 5 minutes

Add the vodka and let it reduce by half, then add the tomatoes, red pepper, and salt.

Simmer the sauce, uncovered, for 30 minutes, stirring occasionally.

Begin to cook pasta

Add heavy cream to sauce and simmer another 10 minutes.


Remove sauce from heat and add the basil and cheese. Stir well.

Drain pasta and shock in cold water, and return to pot.

Pour the sauce over the pasta and mix gently until the pasta is coated completely.
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Old 12-20-2006, 01:19 PM   #9
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I made a makeshift experimental sweet&sour pork dish yesterday, it came out surprisingly impressive... only problem is that I made way too much so we are having the encore of that again tonight... well, not really a problem, that dish came out to be a real keeper!

For those who are interested, this is what I did... we had a ripe fresh pineapple, and some pork mince in the fridge, then suddenly inspired with the idea of a "sweet and sour pork". We looked around for a recipe but none of them hit exactly the right button for us, so I just decided to wing it. I am not very experienced with Chinese cooking so tried to keep it on the simple side.

-500g lean pork mince
-1 large onion, diced
-2 med. carrots, sliced very thin
-1 large bell pepper, diced
-2 large garlic cloves
-1tsp. circa of powdered ginger
-1tbsp. circa of oyster sauce
-1 sprig of green onion, chopped
-1/2 of ripe fresh pineapple, cored, peeled and chopped
-1tsp circa of maizena(corn flour)
-1tsp circa of brown sugar
-about 3tbsp/50cc of water

Sautè the pork, onion, carrots, bell pepper and garlic in a large wok or skillet on high heat, with ginger and oyster sauce.
When they are thoroughly cooked, add pineapple and green onion, let it cook for another 5min. or so.
When they are fully cooked, mix maizena and sugar in a water, pour into the wok. Mix well and continue to cook for another couple of minutes, or the liquid thickens.

Serve over piping hot basmati rice.
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Old 12-20-2006, 02:12 PM   #10
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I have a pot roast in the crock, will make mashed potatoes, peas and gravy to go with it.
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