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Old 02-19-2016, 05:20 PM   #11
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Heh. We're clearly not Catholic We'll be sharing a pan-seared New York strip steak and having baked potatoes, salad and Fox Point toast for sides.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 02-19-2016, 05:34 PM   #12
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Going to be a tossed together casserole.

1 10oz. Canned diced chicken

1 14.5oz can diced Tomatoes

1 can Cream of Asparagus soup

Aprox. 1 cup Frozen Veg mix. (Corn, Green Beans, Carrots, & Peas)

4oz cooked Farfalle pasta.

Aprox. 1 tsp ea. Garlic & Onion powder

A sprinkling of paprika.

1/4 cup Swiss cheese.

24 twists of the pepper mill.

A bit of Accent (MSG)

Placed in a glass 14 x 9 baking dish at 350 degrees.

Topped with Bread crumbs and more Swiss cheese.

Starting at 30 min's and seeing where it seems done.

Wish me luck and enjoy what you are fixing for yourselves.

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Old 02-19-2016, 05:37 PM   #13
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I observe on Good Friday only and since I had bacon with breakfast, I'll continue with pork for dinner.

Pan fried pork chops with our favorite Dijon/wine/cream sauce and mushrooms.
Steamed broccolini and tater tots for the SC.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 02-19-2016, 06:09 PM   #14
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I have a quick meatless sauce simmering on the stove to serve over some fresh chicken and basil ravioli.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 02-19-2016, 06:38 PM   #15
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We had browned and braised country-style pork ribs. They were huge and all we needed were some buttered Italian green beans. One rib each and a big spoonful of beans and we were more than satisfied. Good part...there are plenty left for dinner tomorrow.
"As a girl I had zero interest in the stove." - Julia Child
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Old 02-19-2016, 06:48 PM   #16
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Pan fried ribeye with horseradish sauce, and cauliflower.
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Old 02-19-2016, 08:36 PM   #17
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Zagut, you had me at "24 twists of the pepper mill" , I love fresh ground pepper.

I thawed some chili I found in the freezer this afternoon, and built a multi-cheese and canned Ortega chile pepper quesadilla for a side.
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Old 02-20-2016, 08:59 AM   #18
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Fresh ground is the only way to go.

I have pre-ground pepper but only use it when I'm in a hurry and the mill is empty or the recipe/creation calls for a lot of pepper.

I was going to use 25 twists but I didn't want it to have an odd taste.
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Old 02-20-2016, 09:06 AM   #19
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Rolled Elk sausage on a steak roll w/ Jack Daniels glaze (home made).

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Old 02-20-2016, 09:34 AM   #20
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S&P, That looks really good.

Why is it my dinner never looks or sounds as good as what someone else is fixing/having?

Guess it's the old "Grass is Greener"

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