What's for Supper, Saturday, October 24th?

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We are going to a 50th Anniversary Banquet for our church and it is being catered (thankfully not by me, I get to enjoy, but I was hired for the ceremonial cutting cake which I am almost done).

I believe our dinner is baron of beef with all the trimmings. And I plan to really enjoy it!
 
Do you have a recipe for good cheese biscuits. I have cheese, but only cheddar and parmesan. I was going to go out today and get some groceries, but I've been lazy and taking my time with things. :ermm: LOL

I do. I will PM it to you. It is mostly mine but based on Betty Crocker.
 
Bowtie pasta with tuna, lemon juice, green chiles, melted cheddar, etc. Green salad to start.
 
I scored a bit of budget luxury today, as I caught a super deep discount on a boneless rib roast at the local grocery. Not prime, so it wasn't butter-tender, but great flavor, and I pretty much nailed it at a medium rare so perfect, my stepfather who isn't even a red meat guy loved it.

I meant to take a plate shot with the cheesy bacon mashed potatoes, the homemade horseradish cream, the au jus I made from some consomme I made a few weeks ago and froze, and the broccoli with hollandaise (go figure, my parents don't like asparagus) - but we got busy eating pretty quick, so all I have is a picture of the roast after we raided it. :)


rib roast.jpg
 
I made jack, cheddar, swiss and pepperoni chips after lunch.

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Dinner was farfalle (bow ties) and broccoli tossed with creamy garlic alfredo sauce.

img_858367_2_bc71f047280ddfb48422e54d4f49b6cd.jpg


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I scored a bit of budget luxury today, as I caught a super deep discount on a boneless rib roast at the local grocery. Not prime, so it wasn't butter-tender, but great flavor, and I pretty much nailed it at a medium rare so perfect, my stepfather who isn't even a red meat guy loved it.

I meant to take a plate shot with the cheesy bacon mashed potatoes, the homemade horseradish cream, the au jus I made from some consomme I made a few weeks ago and froze, and the broccoli with hollandaise (go figure, my parents don't like asparagus) - but we got busy eating pretty quick, so all I have is a picture of the roast after we raided it. :)


View attachment 7685

that is beautiful!!
 
I made jack, cheddar, swiss and pepperoni chips after lunch.

img_858379_0_e958b1ce0ec30180a33e4f9183cf0e6f.jpg


img_858379_1_75f08d63c22d9472a5a4354c297dee59.jpg


Dinner was farfalle (bow ties) and broccoli tossed with creamy garlic alfredo sauce.

img_858379_2_bc71f047280ddfb48422e54d4f49b6cd.jpg


img_858379_3_f3b619d551165f93947562a26669c189.jpg
Boy, that looks very tasty, msmofet! :chef:

I thought I was going to have enough leftovers of my stew for tomorrow, but Mark had two huge helpings.

I might make chili tomorrow. Do you have a good biscuit or cornbread recipe?
 
Boy, that looks very tasty, msmofet! :chef:

I thought I was going to have enough leftovers of my stew for tomorrow, but Mark had two huge helpings.

I might make chili tomorrow. Do you have a good biscuit or cornbread recipe?
thank you vb.

baking powder biscuits (the ones i made the other night)

Baking Powder Biscuits

3 c. flour - less 3 TBSP.
3 TBSP. wheat germ*
3 1/2 tsp. baking powder
1/2 tsp. baking soda
4 TBSP. butter flavored shortening - COLD
2 TBSP. butter - COLD
1 1/4 c. milk (more or less according to flour, and humidity of the day)

Combine dry ingredients. Cut shortening into dry ingredients till you have pea size pieces. add milk a little at a time and stir with fork till dry ingredients are moist. Turn out onto a flour board and kneed several times till it holds together. Pat into a rectangle (or use a round cutter) and cut into squares. Place on ungreased cookie sheet**. Bake at 450˚F for 15 minutes or until golden brown. Serve hot with butter.

*I always add the wheat germ which I learned from my mom. It gives the biscuit a nice nutty flavor. If you don't want to use the wheat germ just omit it and add back the 3 Tbsp of flour. Give the wheat germ a try.

**If you like you can baste tops of biscuits with melted butter before going into the oven and then again half way through cooking.

 
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