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Old 02-01-2011, 05:59 AM   #1
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What's cooking? 02/01/11 Tuesday

I'm going to make a "soft" meatloaf for dinner, easy to chew.

I've got the biscuit crust (1/2" thick) left from the quiche, so I'll use that as my filler.

Italian Salad Dressing Mix for my seasoning.

I took the last bean soup out of the freezer. I drew a star on the lid, which means it was exceptionally good, so I'll have that for lunch.

Breakfast is the squash soup from yesterday. Pretty good, I must say.

What are you cooking today?
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Old 02-01-2011, 06:31 AM   #2
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got some cinnamon rolls rising right now. I am thinking a miso soup for breakfast and as for later tonight. I have finally been given an authentic peanut sauce recipe so I am thinking some sesame tofu with peanut sauce over top of white rice for dinner.
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Old 02-01-2011, 09:07 AM   #3
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I'll be heating up a bowl of smoked cabbage soup here shortly.
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Old 02-01-2011, 10:24 AM   #4
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I think we will have some kielbasa in au gratin potatoes.
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Old 02-01-2011, 11:11 AM   #5
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I'll be cooking some kielbasa, too. In a Dutch oven with potatoes, carrots, onions, bacon, garlic and beer.
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Old 02-01-2011, 11:29 AM   #6
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Meat and Gravy....
Rice......
Purple hull peas with tasso
Baked sweet tater....
Corn Bread.......
Sour Cream Cake and.....Chocolate Ice Cream.....
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Old 02-01-2011, 12:07 PM   #7
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One of my favorites is cooking, but actually tonight is a night out with the Stocker's Club (club for those who are fixing up old cars and trucks). We will have the BBQ pork tomorrow, but since I am home today I am making it today. I am home because I work for a school district, and I have the day off because of bad weather. It is up to ten below now at 10:00 a.m. Here is what's cooking here;


Barbeque Pork on Buns

2 pound boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desidered.
Serves 8
Tip: Pork can be made 1-2 days ahead; refrigerate covered and reheat before serving.
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Old 02-01-2011, 12:36 PM   #8
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I roasted a chicken last night. This morning I cut the meat off and have the carcass stocking. Will be making chicken-chipotle soup this afternoon.
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Old 02-01-2011, 01:21 PM   #9
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Quote:
Originally Posted by FrankZ View Post
I roasted a chicken last night. This morning I cut the meat off and have the carcass stocking. Will be making chicken-chipotle soup this afternoon.
I took a vacation day to avoid the icy roads. I slept until noon, plan to do laundry and watching Frank make his soup. It smells great!
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Old 02-01-2011, 01:35 PM   #10
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No chocolate in it though...
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