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Old 03-14-2009, 09:09 AM   #1
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What's for Dinner Saturday March 14th?

I am starting to put together an oxtail soup (had to look that one up in my funk and wagnalls) and ww dinner rolls..

what's on your dinner table tonight?

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Old 03-14-2009, 10:46 AM   #2
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Whoa. I haven't seen oxtails in years! It makes the best soup! I bought a big old turkey breast that I'm brining and roasting, I made too much stuffing at Christmas and it came out so well that I froze it and it's breaking out of the freezer for today, and roasted asparagus. I'm hoping that there will be leftovers for meals during the week.
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Old 03-14-2009, 10:52 AM   #3
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I made roasted vegetables several nights ago with yellow rice and it was so delish that I gotta have it again, but this time I'm gonna attempt to make my own yellow rice.
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Old 03-14-2009, 12:26 PM   #4
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I'm thinking I'll try the French Onion soup recipe here adding in the leftover roast beef from dinner 2 nights ago. The other option I'm considering is breakfast for supper. I have some red potatoes cooked to cube up and fry with eggs and smoked sausage with biscuits.
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Old 03-14-2009, 12:38 PM   #5
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I have to work. I am just taking a Ham and Cheese Sandwich on Seeded Rye Bread.
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Old 03-14-2009, 03:02 PM   #6
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I have an eye-round in the oven cooking pot roast style with onion, carrot, tomato and a package of Lipton soup onion mix. I'll make mashed potatoes and rolls with it.
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Old 03-14-2009, 04:12 PM   #7
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Home made fish(flounder) and chips (homemade fries) and homemade tartar sauce.
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Old 03-14-2009, 04:27 PM   #8
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Okay... this is my absolute favourite potato dish....served with roast chicken & salad..

Garlic Potatoes



Serves 4
Prep Time 15-20 mins
Cooking Time 50mins approx
Ingredients
  • 1.5 kg 3lb potatoes (see Cook’s tips)
  • 140g/5oz Butter
  • 3 Large garlic cloves, crushed
Method
  • Melt the butter, and add the crushed garlic, stir, leave to one side
  • Peel and thinly slice the potatoes (see Cook’s tips)
  • Pour a small amount of the butter, garlic mixture in an oven proof bowl and brush round(see Cook’s tips)
  • Layer the sliced potatoes on top
  • Then brush with the butter, garlic mixture
  • Keep repeating the layers of butter and potatoes
  • Finish with the butter on top
  • Bake in a hot oven 220C 425F Gas mark 7 for approx 50 mins
  • Halfway through the cooking time, press the potatoes down firmly with a potato masher
  • At the end of he cooking time, insert a skewer to check if completely cooked, they should be soft all the way through, and nicely browned and crispy on top
  • If not, just put them back in the oven for another 10-15 minutes
  • When cooked, place a plate on top and carefully turn the bowl over
Cook's tips
  • Any potatoes will do, but King Edwards are the best, as they’ve got a good resistance to bruising and slugs
  • I use a mandolin for really thin slicing
  • You can either use a large pyrex bowl or a roasting dish of your choice. If you use a bowl, you can turn it over when cooked and cut it as a cake. Alternatively, dish up straight from the roasting dish
Equipment
  • Large pyrex bowl (2 pints/1Litre)or roasting dish
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Old 03-14-2009, 05:20 PM   #9
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Tonight is the Firemen's Ball (actually a real s--t kicking, jeans and t-shirt dance, BYO everything, fund-raiser for out local dept). A friend is cooking dinner before. I'm hoping to dance my feet off. I put a lot of pounds on this winter and am hoping to dance a few of them away.
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Old 03-14-2009, 06:52 PM   #10
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Had ham and Swiss omelets for lunner with DH before he went to work. I will probably just do a meat pie for Dad and I will have a chef salad later.
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