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One of the restaurants where I worked used to supplement our 'homemade' mash with instant, especially when we were low on potatos! We also used the instant for things like potato cakes and the top of a shepherd pie, when we were running specials.

Unless it has critters in it, it should be fine! The only thing I've noticed with 'old' flour is that it tends to be drier, and the bread dough may reqiire more liquid.

My son, who's a vegetarian, defines it by saying he won't eat anything that has eyes!:tongue: Re the stuffing; no need to use milk at all; just use a veggie broth for moistening. I usually saute onion, celery, garlic in lots of butter - tho you could certainly use oil, over medium-low heat...

CONCERNED ABOUT TOO MANY CARBS IN YOUR DIET? For those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting medical studies. 1. The Japanese eat very little fat and suffer fewer heart attacks than Americans...

To keep your KA from 'dancing', place it on either a placemat with a rubberized backing, or get some of that rubbery shelf liner that has a raised knobby texture. Or - in a pinch, a damp towel under the KA should do the trick.

I'm getting ready to try these - Chocolate Pralines 1-1/2 cups granulated sugar 1-1/2 cups packed dark brown sugar 1 cup evaporated milk 3 tablespoons butter 2 cups pecans (halves or chopped) 2 ounces unsweetened chocolate, chopped Line a baking sheet with parchment paper and set...

This recipe for cinnamon rolls was posted by one of our very dear long-time posters, Audeo; I can't find the post, but had cut and pasted the recipe, and it's become a standard in our family - it is hands down the BEST recipe for CR I have ever made! Cinnamon Roll Dough 2 tablespoons yeast...

Mudbug, it's just stupendous! Clarity, quality, mixing - it's all there! They've played with some of the voice tracks, and played with some of the music arrangements - but it's all Beatles!! Treat yourself! And I've heard the Cirque de' Soliel DVD will be out next year of the 'Beatles Love'...

Anyone heard this yet? It's a remix put together in collaboration between George Martin, his son and the folks from Cirque de'Soliel. It is AWESOME!!!!

Well - you know the story about the fruitcake, don't you? There's only 1 fruitcake in the world - it just keeps getting passed around!:rofl: Sorry i can't help you out.

Re the 'A' with the 'symbol' on some of the recipes - I just checked my original recipes and you can just ignore that A - doesn't mean anything. The amount that does show up is what you need - ie, 'A1/2 cup butter' means 1/2 cup butter. Guess the old programming was just trying to be fancy...

Well, it's almost Christmas 2006, so time to resurrect this thread! Happy Cooking!

Run to the store tomorrow, buy a small pkg of turkey wings; bring 'em home, and preheat oven to 425. Cut wings into sections, put in a roasting pain with a quartered onion, a couple of chopped carrots, and a couple of celery sticks. Roast for about an hour, til you have a lot of brown 'fond'...

Well, I know you can't make enough for all of us, but how about sharing the recipe? Sounds great!

Not hijacking - just sharing ideas! The chutney idea sounds great and I wonder about putting a little dollop of it in the center of the muffin, instead of swirling it through; you know, put a little batter in the muffin cup, add a little chutney, then cover with more batter - a 'chutney surprise'!

Make a special meal of all your family's favorites, and have that become the tradition!

Here's a good one I posted a while ago - you might want to do a search here; I'm sure there are tons more great recipes! http://www.discusscooking.com/forums/f23/crab-and-pimento-cheese-sandwich-22964.html?highlight=crab+pimento+cheese

Here's a TNT recipe I use for a flourless chocolate cake -it's so rich and dense and moist, a little goes a very long way! Posting it for comparison to your recipe: OAXACAN CHOCOLATE MOCHA CAKE serves 10 1lb.bittersweet chocolate 8oz. butter 6 large eggs 2T finely...

The Mrs. Smith's frozen crusts are pretty good; I've had good success with them, and just leave them in the fridge to thaw, so they're still cold when they go in the oven. These are what I used when I was selling my pies to the farm store. Another thing you can use besides white bread crumbs...

Lol - well, that's what I get for responding to a topic before my second cup of coffee! My bad!:blush:

I have 2 comments - First is just ewww! Don't want my food tasting like baby oil - yuck! Secondly, could this person just be a little too OCD about their pots and pans? MM, if you buy a good set of SS, and take 'common sense' care of it, it -will! - last you forever!:smile:

Am making these for Thanksgiving 'munching bowls', and thought I'd bump this back up to share with all the 'newbies'! It's a fantastic recipe, and very easy on time - you could make them up now and just stick them in the freezer until you're ready to bake them off. Enjoy!

Make a batch that calls for an 8x8 or 9x9 pan; give your gf some now, freeze the rest and you can surprise her later on! Brownies freeze very well!!

Thank you, Michael - as always, Occam's razor prevails! :smile:

Just for the record - I have NEVER used a dressing mix - but, as I said in my first post, I'm trying to cut corners this year wherever I can.