"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Thread Tools Display Modes
Old 03-21-2007, 12:33 AM   #21
Master Chef
SizzlininIN's Avatar
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Originally Posted by Dove
John has cooked the Holiday dinners for 10 years I guess...with him still in the hospital we won't have one this year. But that is perfectly OK with me..just to have him here is enough for me.
Marge....check with the hospital staff. When mom was in the hospital for the last time and there was no way for her to go home for Thanksgiving the kitchen went out of the way to accomidate us and got us a private meeting room and supplied the food. Granted it wasn't like the Thanksgivings we were used to but it was what it was all about being Thankful and we were all thankful we could share that meal together.

And if at that time he's at the skilled nursing facility they usually have an area where family can gather and you could do a pot luck...........I'm sure that would thrill John.

Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 03-21-2007, 11:42 AM   #22
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
dh is working Easter this year, so I'm not sure what the plan is. Maybe I'll go to the station and cook or maybe we'll do Easter a day early? Don't know.

We will probably do
some asparagus dish
what else do I make?

"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 03-22-2007, 09:16 PM   #23
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Originally Posted by SizzlininIN
Growing up we always had pretty much the same meals when it came to Easter, Thanksgiving and Christmas so we all tend to stick to that because it reminds us of those warm holidays with mom and dad. Personally, I add a few new dishes to the mix though.

I know for certain one of my brothers is coming down from MI...his children too if their mother has to work (its her weekend). I'm so hoping my other brothers will be able to make it too...I miss them so!

Cola Basted Ham
Whipped Sweet Potatoes and Bananas with Honey
Herb Dressing
Chicken Noodles with Mashed Potatoes
Scalloped Corn
Buttered Corn
Green Beans with Bacon & Onions
Deviled Eggs
Relish Tray
Apple Pie
Chocolate Pie

Not sure yet what my extra dish to add to the mix will be yet. Last Thanksgiving I made the Sweet Potato dish and it was a huge success that I repeated it at Christmas and then some.
Sizzlin, your menu would be my carb allowance for the next three years! What are those pesky green beans doing in there?

How do you make Chicken Noodles with Mashed Potatoes? I'm sure I'd love them, but whoa!

QSis is offline   Reply With Quote
Old 03-23-2007, 08:56 AM   #24
Master Chef
SizzlininIN's Avatar
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
....never found a carb I didn't like....or at least I don't think so . And thankfully there are only 3 major holidays we celebrate in where we eat this way

Here's my momma's TNT (Tried and True) Recipe....Enjoy!

My Mom's Homemade Chicken & Noodles

NOTE: Mom cooked pretty much by sight, feel and taste and only really measured when it came to baking. However, I watched her enough to get the basics of the recipe and through all my years of cooking I was able to make them just like her.

Clean 1 whole chicken really well and add it to a dutch oven (I keep my chicken whole but you can cut it up if you want) add 2 stalks of diced celery - leaves included, 1 diced medium onion, 1 Tbsp Kosher Salt 1 tsp freshly cracked black pepper and 1 can of low sodium chicken brothe....... then add enough water to cover the chicken. I let this come to a boil and then turn the heat to low and let the chicken cook for about 1 1/2 hours or until the meat pulls away easily from the bone. Remove the chicken from the broth and let cool till your able to tolerate the heat of the meat. Don't let it cool completely because the skin becomes really sticky and the white meat tends to dry out. Pick away the meat and break into bite size pieces. Add the meat back to the broth and leave the heat on low.

In a large bowl beat 3 large eggs. Add a good pinch of salt and a good pinch of freshly ground black pepper or 20 grinds and 1/8th cup of milk. I then start adding the flour. I start with 1 cup and mix that in and then keep adding a little flour at a time mixing that in till I get a dough that isn't sticky. I knead that a little but not too much because you don't want tough noodles. I flour a work surface and my rolling pin and seperate the dough into 4 balls. NOTE: Keep a pile of flour near by so that you can keep flouring the work surface and your rolling pin when needed. Be sure after you roll it out on one side to rub a little flour over that surface and flip it over and repeat till you get the desired thickness you want. I do one dough ball at a time....roll it out relatively thin or leave a little thicker its all up to you ....personally we like them thinner. Remember that they will puff up some when cooking so don't leave them too thick. I then slice them into long strips about 1/4" wide and once I have all the strips cut I pull off about 2" pieces to make the noodle pieces. I throw them into a colander then. Once all the noodles have been broke into 2" pieces and put in the colander I shake some of the flour off but not all because I like a little so it thickens the broth some.
Add the noodles to the broth and stir them around so they don't stick together. Bring it all up to a boil again and back down to low. I let it cook on low for about 1/2 hour...stir occasionally so they don't stick to the bottom of the pan...... and then taste the broth and reseason. I always end up adding more salt and pepper but remember you can always add more but you can't take out so only add a small amount at a time. I let the noodles cook in the broth for a total of about 1 hour.

We serve the noodles over mashed potatoes. Mom was from Missouri and this is a dish that she brought back with her and its a family favorite that we have every holiday plus I make it throughout the year. If you go to reheat it and the broth seems a bit too thick then add some chicken broth from a can or water.....you may have to reseason a little after this
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 03-23-2007, 04:41 PM   #25
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Easter is a big event here. The whole of Greece is practically roasting lamb on the spit. Probably we will do likewise. For sure I will be doing the traditional Tsoureki (Easter Bread) with red eggs for the family among other things.
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 03-23-2007, 05:56 PM   #26
Sous Chef
VickiQ's Avatar
Join Date: Sep 2004
Location: New York
Posts: 863
I cancelled Palm Sunday brunch this year- not too many happy people with this news but, I'm just not in the mood. The kids still want to do out Easter Brunch at their brother's favorite restaurant so we'll still do that- then Kier is back to college and Dennis to his future in-laws.Jimmy is on call but, we will probably still go to our friend's house in the late afternoon that we have been going to for the past 15 years.Even if Jimmy gets called- I'll probably go there anyway- there's alot of love and family there.Love and energy, Vicki

VickiQ is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.