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Old 10-21-2008, 03:17 PM   #1
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What's for dinner tonight, Tuesday, Oct. 21?

I'm not sure.
Gotta get in a freezer and check out the findings.
I broke the bank yesterday and bought potatoes so it'll be something with pots. Thinking of doing lefse as I got a new recipe from a kind and gentle soul on DC. {you know who you are.} easy enough to boil the pots but must read the recipe again as they are time consuming to construct but well worth it when you take your first bite of the warm and subtle indulgence of the moment. gooey, buttery, soft and tender, now that's my kind-o-bread.
Salad will be a for sure, as I bought a new salad dressing yesterday, and want to know how it is. Oh hey, I can also use it to do my oven fries that I just decided will be on the menu too. Oh, two potatoes in one meal, the hubster will be in such a good mood. Now what about the main course, hum, must think on that one..............

What's anyone else having?

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Old 10-21-2008, 03:21 PM   #2
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leftover Beef Stew
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Old 10-21-2008, 03:21 PM   #3
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I have a pork tenderloin but want to do something different with it. I usually make medallions with a bercy sauce or one of two rubs but am in the mood for experiment. Only thing I can't do is a bread stuffing because of DH's Celiac.

Any ideas out there?
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Old 10-21-2008, 03:32 PM   #4
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Getting over a bug, so It will be DW's Jewish Penicillin (chicken soup) that she made yesterday, along with a big slice of NYT whole wheat bread.
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Old 10-21-2008, 03:37 PM   #5
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Quote:
Originally Posted by LPBeier View Post
I have a pork tenderloin but want to do something different with it.Any ideas out there?
Oh yeh, hubby loves apples with pork.
If I was doing it, I'd make a make shift apple pie filling, but a little denser than normal, so tighten it up a bit. Funnel a hole, [hollow it out] in the middle of the tenderloin and stuff it with that. Rub down the tenderloin with salt and pepper and a good djn mustard mixed with the tiniest pinch of cinnamon in there, secure the ends so it won't come running out. That way, the meats' juices will run into the middle, flavor that, and the apples mixture will be present when you cut it in huge ole slices.
Or not....................
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Old 10-21-2008, 03:37 PM   #6
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Still cooking for a crowd here. Everyone departs tomorrow.

Tonight it's spaghetti and meatballs, garlic bread, salad and apple cobbler for dessert. Lots of red wine for me!
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Old 10-21-2008, 03:46 PM   #7
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Quote:
Originally Posted by LEFSElover View Post
Oh yeh, hubby loves apples with pork.
If I was doing it, I'd make a make shift apple pie filling, but a little denser than normal, so tighten it up a bit. Funnel a hole, [hollow it out] in the middle of the tenderloin and stuff it with that. Rub down the tenderloin with salt and pepper and a good djn mustard mixed with the tiniest pinch of cinnamon in there, secure the ends so it won't come running out. That way, the meats' juices will run into the middle, flavor that, and the apples mixture will be present when you cut it in huge ole slices.
Or not....................
That's sounds wonderful, Lefse, and just about right for our tastes. Thanks so much.
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Old 10-21-2008, 03:48 PM   #8
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easy night .. salad and baked potato ..
have a busy night ahead ..
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Old 10-21-2008, 03:52 PM   #9
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I think I will pull a bowl of Stuffed Pepper Soup out of the freezer and take it to work.
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Old 10-21-2008, 04:00 PM   #10
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I think I will pull a bowl of Stuffed Pepper Soup out of the freezer and take it to work.
love your avie.............................very festive!
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