Steve Kroll
Wine Guy
Anyone cooking today?
We're having grilled Chilean Sea Bass, Gingered Carrots, and Barley Pilaf.
We're having grilled Chilean Sea Bass, Gingered Carrots, and Barley Pilaf.
Hey, Grandpaw.... what's fer supper? Thursday, March 29, 2012
- Thread starter Steve Kroll
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
GLC
Head Chef
bRAISED BEEF. gOT TURNIPS IN IT, AND IF YOU KIDS DON'T LIKE IT, YOU CAN DO WITHOUT.
cAPS WHAT?
cAPS WHAT?
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Sausage and mushrooms in a tomato sauce over polenta.
Andy M.
Certified Pretend Chef
A bowl of pasta topped with meat sauce.
jabbur
Master Chef
Have some ground beef and I'm thinking hamburgers here. Have onion rolls to serve them on too!
justplainbill
Executive Chef
Steamed pastrami on homebaked rye with homemade Bavarian style mustard and coleslaw. A 22 Oz bottle of Sam Adams.
Yellow squash, zucchini, onions and pimento sauted in garlic butter with shrimp.
Sir_Loin_of_Beef
Chef Extraordinaire
Tuscan Chicken, steamd red potatoes, green beans, and a 2006 William Knuttel Sonoma County Chardonnay
Aunt Bea
Master Chef
Eggplant parmigiana and a salad.
The eggplant thread has me going too.
Since I have penne rigate...
Eggplant Penne Parmesan
Eggplant-Ziti Parmesan Recipe - Allrecipes.com
My friend will bring the bread and wine.
Since I have penne rigate...
Eggplant Penne Parmesan
Eggplant-Ziti Parmesan Recipe - Allrecipes.com
My friend will bring the bread and wine.
Whiskadoodle
Executive Chef
Grilled smoky ham salad
When I had the grill fired up yesterday, and made a single chicken breast, ( My brain wasn’t firing on all cylinders, I should have made an extra), I did however, put on a fairly thick slice of ham. It’s pre – cooked kind, but I thought a little added smoke couldn’t hurt. I put two pieces of apple wood on the coals. Now today, I ground up the ham for ham salad.
Added in some fine diced celery, onion, jalapeno pepper and mayo. Left Most of the jalapeno seeds in, so it’s got a little kick. I used to bring sandwiches for lunch most every day. And sometimes I made sandwiches for supper too, lazy/ tired/. Not so much any more. Bread can go stale unless I split a loaf and freeze half of it. I made my sandwich between toasted mulit grain bread. I see 3 other kinds of bread in the freezer. And there’s enough ham spread for more tomorrow.
NOW REALLY. I like to look at recipes sometimes, although this didn’t require it. For Once, DC Search engine went into overdrive. Thanks to Frank Z: "First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.”
I think every post Frank’s ever made came up. And FYI, This is how my own Gram made Ham salad too. And my mom. When I was little I would be sent on my bike to the meat market for bologna. He just added the charge to our monthly bill. If it was for straight sandwiches, I was instructed to get it Sliced, and it had little red paper strings surrounding each uniform slice. If it was for “ham salad” , I got a one or 2 inch thick piece. Then it was ground in a meat grinder along with boiled eggs and what all was added. Served on Wonder bread at home and Home Made Bread at Gram’s. Mostly we got this more often, I’m sure it went further, and always had home made chow chow or pickle relish added. I used the same kind of hand meat grinder with the screw clamped to the kitchen table to make my own ham salad. I wish I had a package of Kool-aid to go along with my sandwiches. Ham salad --- it’s a hoot.
When I had the grill fired up yesterday, and made a single chicken breast, ( My brain wasn’t firing on all cylinders, I should have made an extra), I did however, put on a fairly thick slice of ham. It’s pre – cooked kind, but I thought a little added smoke couldn’t hurt. I put two pieces of apple wood on the coals. Now today, I ground up the ham for ham salad.
Added in some fine diced celery, onion, jalapeno pepper and mayo. Left Most of the jalapeno seeds in, so it’s got a little kick. I used to bring sandwiches for lunch most every day. And sometimes I made sandwiches for supper too, lazy/ tired/. Not so much any more. Bread can go stale unless I split a loaf and freeze half of it. I made my sandwich between toasted mulit grain bread. I see 3 other kinds of bread in the freezer. And there’s enough ham spread for more tomorrow.
NOW REALLY. I like to look at recipes sometimes, although this didn’t require it. For Once, DC Search engine went into overdrive. Thanks to Frank Z: "First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.”
I think every post Frank’s ever made came up. And FYI, This is how my own Gram made Ham salad too. And my mom. When I was little I would be sent on my bike to the meat market for bologna. He just added the charge to our monthly bill. If it was for straight sandwiches, I was instructed to get it Sliced, and it had little red paper strings surrounding each uniform slice. If it was for “ham salad” , I got a one or 2 inch thick piece. Then it was ground in a meat grinder along with boiled eggs and what all was added. Served on Wonder bread at home and Home Made Bread at Gram’s. Mostly we got this more often, I’m sure it went further, and always had home made chow chow or pickle relish added. I used the same kind of hand meat grinder with the screw clamped to the kitchen table to make my own ham salad. I wish I had a package of Kool-aid to go along with my sandwiches. Ham salad --- it’s a hoot.
Last edited:
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Spaghetti with marinara 'n' garlic bread.
tonight's mess is french dip made from an eye of the round roast cooked med rare with homemade ah jus, romaine salad with sweet onion, avocado, grape tomatoes, now folks hang on to your hats we are having lima beans in butter with crumbled bacon, bisquick rolls with green onions.Made strawberry ice cream for dessert.
kades
kades
Rocklobster
Master Chef
We had home made hot dogs with some deer chili I pulled out of the freezer. Those two went together extremely well and was one of the best hot dog experiences I have ever had...
Claire
Master Chef
Lazy. Stressful week, so we're having grocery store egg rolls wrapped in lettuce leaves with a variety of dipping sauces.
Got some ground beef going for spaghetti and meat sauce. I'm feeling a bit lazy myself.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,924
YUM!!
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,924
Pan fried cube steak, mashed potatoes and mixed salad.
