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Old 09-27-2020, 04:19 PM   #1
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Sunday Dinner? Yes, please. 9-27-2020

My okra gave one last rally so I used it to make shrimp-sausage gumbo. What did you have for dinner today/tonight?
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Old 09-27-2020, 04:48 PM   #2
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They turned out great. I just need to scale down the amounts because I have a pint of filling to use. Going into freezer for later use.

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Old 09-27-2020, 05:01 PM   #3
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Spaghetti with Clams with Garlic Roll and a Salad...


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Old 09-27-2020, 05:33 PM   #4
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Southern Chicken and Dumplings..roasted butternut squash
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Old 09-27-2020, 07:18 PM   #5
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Three ingredient mac and cheese with bacon and asparagus.
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Old 09-27-2020, 07:43 PM   #6
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We had leftovers from last night's supper. But, there wasn't as much as we thought, so had sandwiches afterwards.
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Old 09-27-2020, 08:44 PM   #7
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Quote:
Originally Posted by msmofet View Post
They turned out great. I just need to scale down the amounts because I have a pint of filling to use. Going into freezer for later use.

Individual Sheppard's Pie

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Good job MsM.......you're going to love using them. *Hint...I sometimes use my casseroles as a "measuring cup" for the ingredients needed to fill them without leftovers.


Tonight we had a pot of rib sticking chicken and noodles with some of the leftover beer butt chicken. I used Singapore Seasoning and it was so tasty. ..
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Old 09-28-2020, 06:52 AM   #8
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Finally made a recipe I've had hanging around for several years. "Bouillabaisse de Poulet Chez Tante Paulette" a chicken stew with fennel and saffron. This is in a book by Patricia Wells but I found it on a Blog called Culinate that I used to follow. I believe it is not longer active but if you're patient you can find a lot of good recipes on storage.

I thought I followed the recipe pretty well but now of course, I see mistakes I made. But there were other things I was not terribly impressed with.

It has a very gentle flavour for a stew and I should have served it with a hearty bread. my bad. It also called for the fennel with feathery leaves attached. I did not think my fennel was old but I found the stems were very chewy even after cooking for a couple of hours.

All in all it was pretty good, will I make it again? Don't know, it is handy for prepping the day before and cooking up later. But somehow I was left wanting.

Bouillabaisse de Poulet Chez Tante Paulette
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