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Old 10-21-2008, 03:06 PM   #11
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Originally Posted by LEFSElover View Post
love your avie.............................very festive!

Thanks. I "borrowed" it from All Recipes.com.

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Old 10-21-2008, 03:49 PM   #12
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Something with pork chops.... maybe just gravy and some oven fries, green beans.
Yup. thats what i'm having.

Not that there's anything wrong with that.....
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Old 10-21-2008, 03:58 PM   #13
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Chicken PC Casserole with jellied cranberry sauce and green beans
Finally things have started clicking for me, my knees, my elbows, my back, etc...
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Old 10-21-2008, 04:05 PM   #14
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has anyone ever made thanksgiving turkey logs?
made with ground turkey/stuffing/whole cranberry sauce.
gad I remember doing them years and years ago.
sooooooooooooooooooooooo good
something on this thread just reminded me of that, but don't know what
...Trials travel best when you're taking the transportation known as prayer...SLRC
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Old 10-21-2008, 04:14 PM   #15
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Little french lamb chops rubbed with evoo, fresh finely chopped garlic,rosemary and parsley then put under the broiler , turned then time to eat..We like them rare, large baked potatoes,a couple of sweet dumpling squash, stuffed with just butter,a little sour cream, chopped dried apricots and walnuts..and a green salad ans maybe some biscuits and jam.
Dessert, I made several extra doughnuts and DH can have one of those.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 10-21-2008, 06:45 PM   #16
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Nothing specific tonight. Soup and sandwiches sounds about right.
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Old 10-21-2008, 06:48 PM   #17
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We had meatloaf w/mushroom gravy, mashed potatoes and cauliflower. I made an apple pie yesterday so that will be dessert tonight for anyone that wants it.

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Old 10-21-2008, 07:15 PM   #18
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Chicken Piccata Recipe


  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 dry white wine
  • Juice of 3 limes
  • tsp Dried Thyme
  • 1/4 cup brined capers
  • 1/4 cup fresh chopped parsley


1 Start with whole chicken split breasts. Take the skin off and take them off the bone. Alternatively, use boneless, skinless breast fillets. Cut them down the middle. If they are not 1/4” thick put them in a plastic gallon bag and bash them with the wine bottle till they are.
2 Dump the flour, Parmesan and ablut tsp salt (or to taste) in a bowl and mix well. Dump that out on a plate and dredge the fillets thorough the mixture.

3 Put the olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Cover the bottom of the pan with chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. If you did not get all the chicken first time take the cooked chicken out and put it on a plate to keep warm. Put the next shift of chicken in and cook in a like manner. When you have all the chicken done, put it aside and keep it warm. Start the sauce.
4 Add the wine, quarter the lime and squeeze the juice into the pan. Add the capers to the pan. Use a spatula to scrape up the browned bits. Add a pinch or tow of the flour if any is left and reduce the sauce by half. Add in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with chopped parsley.

Roasted Red Baby Potatoes

Cut up a small bag of baby red potatoes into small pieses. Add salt, Adobo, Agrlic powder and italian seasonings. Put 3 or 4 pats of butter in there. Seal in a long thin aluminum foil pouch and bake at 375 for 45 min to an hour.


Lightly steamed Spinach

BTW - Thank You to everyone here ar DC. i may have had the skills to prepare this meal on a day's notice, which is all I got, but I would not have had the confidence in myself, not as keen an interest as I now do. Thank you for the encouragement and all things that I have learned here.
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
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Old 10-21-2008, 07:43 PM   #19
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I did a quickie dinner, I made Trader Joe's chicken pomodoro (frozen entree) and I jazzed it up (dare I say "semi homemade" ?? ) with roasted red skin potatoes and some asparagus. Banana cake for dessert. I made the cake on Sunday, so dinner tonight was a breeze.
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Old 10-21-2008, 07:47 PM   #20
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I'm making an even lazier Golumpki.
Doing it all in one pot on the stove. Who needs the oven? I just plan to simmer it down on the stovetop in my favorite pan. Which it's doing right now

Give us this day our daily bacon.
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