Andy M.
Certified Pretend Chef
Grilled kielbasa and baked sweet potato with butter and cinnamon.
Monday's Dinner 11/1
- Thread starter Littlechef
- Start date
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If you have answers, please help by responding to the unanswered posts.
jbrlzap
Assistant Cook
Oh that sounds delicious!! How would I make that?
Easy: find sour cherry (Montmorency) cherry pie filling and mash the cherries. Heat and thin to the consistency you like.
Or
Slightly more difficult: Find dried Montmorency Cherries, add water and sugar, cook till you can mash the cherries and thin to the consistency you like.
It is fantastic on a baked ham.
abjcooking
Head Chef
tied some bacon on a roast, set on top of onion rings. Slowly cooking in oven. Going to make a onion gravy with the drippings. Serving with roasted fall root veggies also some mushroom rice.
powerplantop
Executive Chef
Fried potatoes, pinto beans and garlic bread.
snickerdoodle
Senior Cook
I used to work at a restaurant that just added brandy to cherry pie filling and topped the baked ham with that (a little goes a long way).
Kathleen
Cupcake
Tonight, Frank made some fabulous spaghetti with meat sauce. It was full of ground chuck, mushrooms, onions, peppers, and garlic. I'm bouncy because I called him while at work and requested it. 
Instead of a salad or bread, I opted for a second helping!
~Kathleen
Instead of a salad or bread, I opted for a second helping!~Kathleen
Kayelle
Chef Extraordinaire
We are scrounging leftovers and sandwiches.
I only thought of it because I have a bag of dried Montmorency's on my counter and remembered a sour cherry glaze on ham a few years ago.
Tonight, Frank made some fabulous spaghetti with meat sauce. It was full of ground chuck, mushrooms, onions, peppers, and garlic. I'm bouncy because I called him while at work and requested it.
~Kathleen
Sounds like it would be a good dessert, too!
Claire
Master Chef
Oh, dear. When I grew up I never heard of anyone who disliked leftovers, but I'm hearing it more and more in recent years. Even some who don't like a slice of leftover pizza or Chinese carry-out! Since there are only two of us, I plan for leftovers. and ... don't know what to call it. But meals that progress and morph into other meals. Bones from steaks that become bones for stock for onion soup which become beef stroganof that eventually makes a couple of meals. But there are some meals that are impossible to do for two, and I guess I'm lucky that my husband loves to eat his favorites over and over and over again. I also have a couple of shut-in friends and always package up some meals that you sort of have to make for many for them and/or their care-givers.
Me too, Claire. Now that I live alone, I make most of my recipes the same way as always. Most are large servings for 4. One I eat, one I keep in the fridge for day after (the best day, usually) and two are frozen.
I often make more than one meal at a time when my back is behaving, so that I have a really messy kitchen day, then several days with no mess at all. Those freezer dinner days are great when my back is really bad.
I often make more than one meal at a time when my back is behaving, so that I have a really messy kitchen day, then several days with no mess at all. Those freezer dinner days are great when my back is really bad.
