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Old 12-18-2013, 11:30 PM   #4411
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Made drop biscuits the other morning...super simple and fast recipe





2 cups all purpose flour
4 tablespoons of butter/margarine (1/2 stick) melted
2 tablespoons sugar
1 tablespoon Baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar (you can leave it out if you don't have it.)
1 cup of milk

Preheat oven to 400f/205c
Mix dry ingredients in a bowl, then slowly mix in milk. Once fully mixed, slowly add in the melted butter, and mix until fully blended. Using a large serving spoon and a spatula, scoop up a spoonful of batter, and use the spatula to scrape off onto a oiled sheet pan. Makes approx. 12 biscuits. Cook for 12-15 minutes. (you might need to turn on the broiler for a couple of minutes at the end to brown the tops)
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Old 12-19-2013, 03:17 AM   #4412
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Originally Posted by simonbaker View Post
I am but figured it was just because of the long hours, then getting to the gym or pool 4 times a week afterwards. I try to grab a piece of fruit or a handful of mixed nuts mid morning. I found these peanut butter atkins bars that are a good meal on the run, only 250 calories & 17 g of protein. They are like eating a candy bar.. I always appreciate your concern Addie.
I know there is not much you can do about the long hours, but at least you are aware of the need for that midmorning snack. Don't forget the rest of the day. A midafternoon snack may renew your energy and get you through the rest of your day. Like I told you before, I do read everything you post. I am pulling for you real hard. I am waiting for that day when you post that your weight is even one pound below your goal!
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Old 12-19-2013, 10:07 AM   #4413
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Trying to get more healthy vegetables into my diet, I had sauteed onion, mushrooms and spinach mixed in with my scrambled eggs this morning. There was actually more spinach and mushroom than there was egg. Very tasty! Think I'll do the same tomorrow.
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Old 12-19-2013, 10:14 AM   #4414
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Well...Carol...here's the opposite of a healthy breakfast. Hashbrown, egg, cheese and ham skillet:


It was delicious, and it keeps you "well oiled"...so you don't squeak.
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Old 12-19-2013, 10:16 AM   #4415
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I made an omelet with green peppers, scallions and a couple of cheeses.
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Old 12-19-2013, 01:09 PM   #4416
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I made my corn meal mush. It is chilling in the refrigerator right now. When I cooked it, I noticed that the recipe on the package said to cook it 15-20 minutes until it reaches the desired consistancy. I realize that last time I only cooked it for about 5 minutes, until it was the consistance of cream of wheat. I thought that was "thick." This time, I went for the full 20 minutes. It was so thick it hurt my arm to stir it. Hopefully it will be solid enough to fry.
Told ya! I think you'll be happier with the results this time. Don't forget to dredge it in dry cornmeal before you fry it. That gives it a wonderful crunchy crust.
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Old 12-19-2013, 05:51 PM   #4417
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Told ya! I think you'll be happier with the results this time. Don't forget to dredge it in dry cornmeal before you fry it. That gives it a wonderful crunchy crust.

I didn't see this until I had already fried it. It did get solid so I could slice it. I have a lot left so I will try dredging it in cornmeal tomorrow. I don't think my mother did that, but I was a crunchy crust. To be continued.....
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Old 12-19-2013, 09:17 PM   #4418
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1/2 large, lemon poppy seed muffin with 1 1/2 turkey sausage links & black coffee.
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Old 12-22-2013, 03:11 PM   #4419
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We had this today for break....errrr brunch!


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Bacon and sausage Strata, very yummy. I also had a poor man's Mimosa with mine.


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Old 12-26-2013, 12:28 AM   #4420
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Quote:
Originally Posted by CarolPa View Post
I made my corn meal mush. It is chilling in the refrigerator right now. When I cooked it, I noticed that the recipe on the package said to cook it 15-20 minutes until it reaches the desired consistancy. I realize that last time I only cooked it for about 5 minutes, until it was the consistance of cream of wheat. I thought that was "thick." This time, I went for the full 20 minutes. It was so thick it hurt my arm to stir it. Hopefully it will be solid enough to fry.

Does anyone eat scrapple? I never made it but I bought it once premade from the store and fried it up. It was pretty good. No one else would eat it. Probably because it contained the word "scrap."
I only eat scrapple that I make. My grandmother used pork neck-bones to make the stock. I season the pork neck-bones with a little onion. When the meat is falling off the bones, I remove the meat from the bones and mince it. Put the meat aside and return the bones to the liquid. Let the bones boil until stock is complete and then strain the liquid discarding the bones, onion, and whatever else.

Use the stock to make the scrapple. I basically make it like I do the cornmeal mush for frying. Stir in the minced meat and whatever seasonings you wish (I like sage, pepper, and a pinch of salt) when the cornmeal is at the cream of wheat stage...then continue to boil until thick. (Around 20 minutes.) Place in a loaf pan and refrigerate overnight. Slice and fry.

I've used smoked neck bones too. All good.

It's easy to make and is just yummy. You can also make a lot of stock and extra meat to make it quickly the next time you make it.
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