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Old 11-01-2008, 09:46 PM   #31
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Dinner was pastry leaves filled with ham/cheese and a tossed salad.

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Old 11-01-2008, 10:32 PM   #32
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Dinner was pastry leaves filled with ham/cheese and a tossed salad.

Ooh recipe please! Those look so good. TIA

Barb
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Old 11-01-2008, 10:43 PM   #33
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Crockpot lasagna
Asparagus
Green salad
And a glass of wine
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Old 11-01-2008, 10:49 PM   #34
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That looks awesome ,marigene!!!!
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Old 11-01-2008, 10:51 PM   #35
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I ended up doing this recipe for the tilapia. I used leftover tortilla chips for the crust. Was pretty good!
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Old 11-02-2008, 01:15 AM   #36
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Dinner was pastry leaves filled with ham/cheese and a tossed salad.

This looks like an awesome lunch for my daughter! Would you mind sharing how you made these? She'd love these...shucks, I'd love these for my own lunch!
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Old 11-02-2008, 01:20 AM   #37
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My dinner tonight was nothing fabulous like some of the ones I drooled over, I mean read here. I made my very first meatloaf with Miss Moxie (My KA mixer) with ground turkey, Pepperidge stuffing (that my daughter pounded for me ), 1/2 cup of onions, 3 garlic cloves, and 1/2 cup of red, green and yellow bell peppers (combined), 1 and 1/4 tsp of blackpepper, 1/4 tsp of salt and 8 oz of ketchup (had to improvise as I was out of tomato sauce). I served it with cilantro salsa as a "sauce" and herb and butter mashed potatoes.

It was my first meatloaf and I was very nervous, but my 9 year old gave me 2 thumbs up. I'm a happy mommy!
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Old 11-02-2008, 06:05 AM   #38
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What a neat idea for a sandwich Marigene. What did you brush on them, they look great. I'm waiting for more info, too :^)
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Old 11-02-2008, 06:47 AM   #39
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I used refrigerated pie dough, thinly sliced ham, provolone/swiss cheese, dijon mustard. Cut out the pastry leaves (or whatever shape you want) with a 3" cutter, using a 2" cutter for the ham/cheese. I put 2 slices of each ham/cheese in the center of the leaf, added a little dijon and then topped with another pastry leaf. Using a small brush, seal the edges very well with a little beaten egg. Make sure you make a couple small vents in each leaf so they don't burst and leak while baking. I brushed the tops with the eggwash before baking. Bake 12-14 minutes at 425.
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Old 11-02-2008, 06:48 AM   #40
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showoff......marigene........those look absolutely scrumptious...............you're making me hungry...........
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