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Old 09-24-2016, 09:59 PM   #11
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I cooked some sausage in the cast iron with some olive oil and fresh garlic then I put the sausage in some pasta sauce that was simmering. Served atop rigatoni pasta with a healthy amount of parmesan cheese on top with a side of green beans and some French bread.

Tomorrow I am going to do a chuck roast in the slow cooker Mississippi style -- butter, peppercinis, packet of au jus mix and a packet of ranch. With some taters and carrots thrown in.
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Old 09-24-2016, 10:10 PM   #12
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Originally Posted by medtran49 View Post
A combined effort to make Mushroom pie with sour cream crust (me dough stuff, Craig filling)
OMG... recipe please!!! please! and pretty please?

both the crust and filling

that looks sooo delish!

I was trying to make another Tomato Tart Tatine to freeze for next weekend. The dough is made, the tomato sliced, the olives chopped, the cheese shredded, adding a new element of 'melted' leeks, but...

Ended up yakking for several hours with a High School girlfriend with whom I only talk about once a year.

Tart ingredients were stashed back in the fridge and supper was turned into a bottle of Chardonnay topped off with some Pinot Gris.

Ain't Life Grand!
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Old 09-24-2016, 11:46 PM   #13
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Originally Posted by medtran49 View Post
A combined effort to make Mushroom pie with sour cream crust (me dough stuff, Craig filling) and Craig made a lovely salad that I filled up on and could only eat 1 small piece of the pie.



Oh my! Med/Craig PLEASE post the recipe for this mouth watering piece of heaven you call Mushroom Pie. That crust! The filling! OH MAN!
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Old 09-25-2016, 04:02 AM   #14
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Delicious looking pie, medtran. I'll put in another vote for the recipes.

The corned beef I used was something I've never seen in the store - instead of a "flat" or a "point", it was a round. As in, it was a cured eye of round. Well, it was a special-with-$15 or more-purchase, so I figured what the heck? How could I go wrong for $1.99 a pound? I did seem a little saltier than the usual corned beef, but that just might have been because it was a different brand. We thought it was very good. Now if you're the type of person who likes the stringy nature of a brisket, or the runs of fat between the layers of meat, this kind probably isn't for you. We, on the other hand, really enjoyed it.

And...didn't I say I liked carrots?
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Old 09-25-2016, 07:42 AM   #15
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This recipe was from our "clippings" cookbook and was originally from a BA magazine. Here is the link.

MUSHROOM PIE WITH SOUR CREAM CRUST recipe | Epicurious.com

It calls for all criminis, but the oysters looked really good and the shitakis were right next to them. Next time, I'll either cook the shitakis separately longer or leave them out, as they were a little chewy. We will also change the cheese to a farmer's type and add some dry sherry. It was a really nice, flaky crust, but we will lower the temperature next time and cook it longer as the bottom crust wasn't quite cooked through. We just can't leave a recipe alone!
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Old 09-25-2016, 08:14 AM   #16
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...
It was a really nice, flaky crust, but we will lower the temperature next time and cook it longer as the bottom crust wasn't quite cooked through... :
Can't remember where I got this hint from but it seems to work for me...

While you preheat your oven, also heat a cookie sheet at the same time. Place your pie on this hot sheet to bake.

Of course now I will be trying my baking stones..
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Old 09-25-2016, 08:28 AM   #17
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Can't remember where I got this hint from but it seems to work for me...

While you preheat your oven, also heat a cookie sheet at the same time. Place your pie on this hot sheet to bake.

Of course now I will be trying my baking stones..
Our one and only sheet pan was occupied and on the rack below the pie. That might have had something to do with it as well.
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Old 09-25-2016, 09:28 AM   #18
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I now bake pies on the lowest rack position. I place a half sheet pan on the rack and preheat it in the oven. Works for me.
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Old 09-25-2016, 09:56 AM   #19
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Our one and only sheet pan was occupied and on the rack below the pie. That might have had something to do with it as well.
I have three sheet pans One year, I left two of them at the lodge at the state park where we take teachers every year for the class DH teaches, and someone helpfully put them on top of the kitchen cabinets where I couldn't see them. I bought a new one. The next year, my pans were still there, so I took them back
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Old 09-25-2016, 10:32 AM   #20
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I have three sheet pans One year, I left two of them at the lodge at the state park where we take teachers every year for the class DH teaches, and someone helpfully put them on top of the kitchen cabinets where I couldn't see them. I bought a new one. The next year, my pans were still there, so I took them back
Karma was trying to tell you that 4th sheet pan was needed, in a round about sort of way.
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