These are the dishes you make that nobody likes but you.



I don't make it often, but mine is pork and sauerkraut.

Do you have one?

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?

Not so much. There are enough dishes that we all enjoy that passing up
a few that only I like is no great hardship.

On Jun 16, 6:54 pm, "cybercat" > wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?

Swedish Meetballs. I make them just for me since nobody likes 'em but
me. They remind me of my mom - although she called them Norwegian
Meetballs - since we have a speck of Norwegian in us. :-)

-Tracy

"Tracy" > wrote in message
oups.com...
> On Jun 16, 6:54 pm, "cybercat" > wrote:
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>
> Swedish Meetballs. I make them just for me since nobody likes 'em but
> me. They remind me of my mom - although she called them Norwegian
> Meetballs - since we have a speck of Norwegian in us. :-)
>

This is why I like pork and sauerkraut!! Though mostly English, my mother's
grandmother was right off the boat from Bavaria, and Mama retained a few
German recipes, this being one. So it's not only "haha, more for me! but it
reminds me of my mother, who died some years ago.

On Jun 16, 3:54 pm, "cybercat" > wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?

Sure do, but some people are catching on. Mine is almost yours:
Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
vinegar, and well cooked. There's something about the vinegar....

Daniel B. Wheeler

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
>
>
Artichokes are just for me. Perhaps at an older age my son will like
them, but right now my husband just tells me he hopes I enjoy them.

Something I don't make, but order now and again is pizza with eggplant.
The eggplant is thinly sliced and fried a bit before adding to the
pizza. No one else seems to like it.

--
Queenie

*** Be the change you wish to see in the world ***

"cybercat" > wrote in message
...
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
>
For me its tomato and chilli mussels, I love mussels but the rest of the
family start to dry retch at the mention of them.

--
Cheers
Craig L

Conquer thyself, till thou has done this, thou art but a slave; for it is
almost as well to be subjected to another's appetite as to thine own.
Sir Richard Francis Burton

> wrote in message
ps.com...
> On Jun 16, 3:54 pm, "cybercat" > wrote:
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>
> Sure do, but some people are catching on. Mine is almost yours:
> Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
> vinegar, and well cooked. There's something about the vinegar....
>

Oh, yeahhhhh! It's not only tasty with the meat, it almost seems to have a
tonic effect on the system. Or something. It is one of those things I eat
that I can just *tell* is good for me. It's hard to explain, but I know what
you mean.

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?

Pork and sauerkraut is mine as well. :~) Great minds think alike.

kili

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?

>One of mine is like yours, but has grated potatoes, sauerkraut, browned
pork all layered and then beer poured over and simmered. The smell is
heavenly.

--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
v
But everyone else likes mine too, so it isn't all for me.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" > wrote in message
.. .
> cybercat wrote:
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
> v
> But everyone else likes mine too, so it isn't all for me.
>

O revs up the broomstick.. hm now how long will it take for me to get
there.................

Ophelia wrote:
> "Giusi" > wrote in message
> .. .
>> cybercat wrote:
>>> These are the dishes you make that nobody likes but you.
>>>
>>>
>>>
>>> I don't make it often, but mine is pork and sauerkraut.
>>>
>>> Do you have one?
>> v
>> But everyone else likes mine too, so it isn't all for me.
>>
>
> O revs up the broomstick.. hm now how long will it take for me to get
> there.................

Wrong season, O. I only make it in autumn and winter!

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" > wrote in message
.. .
> Ophelia wrote:
>> "Giusi" > wrote in message
>> .. .
>>> cybercat wrote:
>>>> These are the dishes you make that nobody likes but you.
>>>>
>>>>
>>>>
>>>> I don't make it often, but mine is pork and sauerkraut.
>>>>
>>>> Do you have one?
>>> v
>>> But everyone else likes mine too, so it isn't all for me.
>>>
>>
>> O revs up the broomstick.. hm now how long will it take for me to get
>> there.................
>
> Wrong season, O. I only make it in autumn and winter!

*grumble*

Giusi wrote:
> cybercat wrote:
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>
>> One of mine is like yours, but has grated potatoes, sauerkraut,
>> browned
> pork all layered and then beer poured over and simmered. The smell is
> heavenly.

Ooooooh, I never thought to pour beer over that. I'll bet that's good.
Okay, I'll give it a try. Thanks!

kili

wrote:
> On Jun 16, 3:54 pm, "cybercat" > wrote:
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>
> Sure do, but some people are catching on. Mine is almost yours:
> Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
> vinegar, and well cooked. There's something about the vinegar....
>
> Daniel B. Wheeler
>
Seriously?

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
>
>
Pork & sauerkraut is one of my favorites. It was a standard when I was a
kid. My only requirement is that the pork & sauerkraut be cooked together.

"cybercat" > wrote in message
...
>
> > wrote in message
> ps.com...
>> On Jun 16, 3:54 pm, "cybercat" > wrote:
>>> These are the dishes you make that nobody likes but you.
>>>
>>>
>>>
>>> I don't make it often, but mine is pork and sauerkraut.
>>>
>>> Do you have one?
>>
>> Sure do, but some people are catching on. Mine is almost yours:
>> Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
>> vinegar, and well cooked. There's something about the vinegar....
>>
>
> Oh, yeahhhhh! It's not only tasty with the meat, it almost seems to have a
> tonic effect on the system. Or something. It is one of those things I eat
> that I can just *tell* is good for me. It's hard to explain, but I know
> what you mean.
>

Treat yourself, find a Polish butcher and buy real smoked kielbasa, not the
Hillshire Farms variety. You'll never go back. Made this at a soup kitchen
once, the hoard loved it (we used 'non-alcoholic beer there, but I use the
real magilla when I do it at home).

2 lbs. smoked kielbasa, sliced into thin rounds
2 - 2 lb. packages of barrel saurkraut, drained
1 - 16 oz. package of egg noodles, cooked
1 - 12-16 oz. bottle of beer, your choice, although we prefer a dark ale
flour for thickening.

Cook noodles according to directions. In roasting pan, mix noodles, kraut
and kielbasa together. Pour 3/4 of the beer over mixture. In remaining
beer, mix enough flour to make a decent thickening agent (you cooks know
what I mean, not too runny or not thick paste) with no lumps. Pour this
mixture over meat/pasta/kraut. With slotted spoon, mix all together. Pop
in 375 degree oven for approximately 30 minutes or until heated thoroughly.
Serve with rye bread and butter, chased with a nice dark ale.
-ginny

"CraigL" > wrote in message
...
> "cybercat" > wrote in message
> ...
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>>
> For me its tomato and chilli mussels, I love mussels but the rest of the
> family start to dry retch at the mention of them.
>
> --
> Cheers
> Craig L
>
> Conquer thyself, till thou has done this, thou art but a slave; for it is
> almost as well to be subjected to another's appetite as to thine own.
> Sir Richard Francis Burton
>

Favorite that none in the house can stand? Liver and onions, or maybe just
fried chicken livers.
-ginny

Virginia Tadrzynski wrote:
>
> "CraigL" > wrote in message
> ...
>> "cybercat" > wrote in message
>> ...
>>> These are the dishes you make that nobody likes but you.
>>>
>>>
>>>
>>> I don't make it often, but mine is pork and sauerkraut.
>>>
>>> Do you have one?
>>>
>> For me its tomato and chilli mussels, I love mussels but the rest of the
>> family start to dry retch at the mention of them.
>>
>> --
>> Cheers
>> Craig L
>>
>> Conquer thyself, till thou has done this, thou art but a slave; for it is
>> almost as well to be subjected to another's appetite as to thine own.
>> Sir Richard Francis Burton
>
> Favorite that none in the house can stand? Liver and onions, or maybe just
> fried chicken livers.

Love 'em both! And living alone makes things simple.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Virginia Tadrzynski wrote:

>
> Treat yourself, find a Polish butcher and buy real smoked kielbasa, not the
> Hillshire Farms variety. You'll never go back.

For sure, that Hillshire stuff should be labeled. "Kielbasa type product
(may resemble kielbasa in appearance only)"

Virginia Tadrzynski wrote:

> Treat yourself, find a Polish butcher and buy real smoked kielbasa, not the
> Hillshire Farms variety. You'll never go back. Made this at a soup kitchen
> once, the hoard loved it (we used 'non-alcoholic beer there, but I use the
> real magilla when I do it at home).
>
> 2 lbs. smoked kielbasa, sliced into thin rounds
> 2 - 2 lb. packages of barrel saurkraut, drained
> 1 - 16 oz. package of egg noodles, cooked
> 1 - 12-16 oz. bottle of beer, your choice, although we prefer a dark ale
> flour for thickening.
>
> Cook noodles according to directions. In roasting pan, mix noodles, kraut
> and kielbasa together. Pour 3/4 of the beer over mixture. In remaining
> beer, mix enough flour to make a decent thickening agent (you cooks know
> what I mean, not too runny or not thick paste) with no lumps. Pour this
> mixture over meat/pasta/kraut. With slotted spoon, mix all together. Pop
> in 375 degree oven for approximately 30 minutes or until heated thoroughly.
> Serve with rye bread and butter, chased with a nice dark ale.
> -ginny
>
>

A good variation of that is to saute/brown a couple sliced onions and
add to the mixture.

"cybercat" > wrote in message
...
> These are the dishes you make that nobody likes but you.
>
>
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
>

Pot roast in the crock pot or a good thick beef stew.
My wife considers both 'poor folks food' and won't go near either one.

"Kswck" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>> These are the dishes you make that nobody likes but you.
>>
>>
>>
>> I don't make it often, but mine is pork and sauerkraut.
>>
>> Do you have one?
>>
>
> Pot roast in the crock pot or a good thick beef stew.
> My wife considers both 'poor folks food' and won't go near either one.
>
>
Of course she likes neck bones and greens. Go figure

"Kswck" > wrote in message
...
>
> "Kswck" > wrote in message
> ...
>>
>> "cybercat" > wrote in message
>> ...
>>> These are the dishes you make that nobody likes but you.
>>>
>>>
>>>
>>> I don't make it often, but mine is pork and sauerkraut.
>>>
>>> Do you have one?
>>>
>>
>> Pot roast in the crock pot or a good thick beef stew.
>> My wife considers both 'poor folks food' and won't go near either one.
>>
>>
> Of course she likes neck bones and greens. Go figure
>
haha! I was just going to ask, if this is "poor folks" food, what does she
LIKE
to eat!

What else does she like to eat. Thinks like steak and seafood, maybe?

haha, More for Me!

Group: rec.food.cooking Date: Sat, Jun 16, 2007, 6:54pm From:
(cybercat)
"These are the dishes you make that nobody likes but you.

I don't make it often, but mine is pork and sauerkraut.
Do you have one? "

Spare Ribs and Saurkraut
Tuna-macaroni Salad w/Mayonnaise(no Miracle whip please!
Mac and cheese (my bf hates it
Cheers,Smitty