Mine is up in the air;

Who's cooking?
What's cooking?

Tonight a BIL & his wife are coming down the coast. Scored some 15% ground
beef @ $1.59 per pound. It's been a long time I think I'll make Chili Size.


--
Old Scoundrel

(AKA Dimitri)

On Wed, 11 Jun 2008 06:29:10 -0700, "Dimitri" >
wrote:

>Mine is up in the air;
>
>Who's cooking?
>What's cooking?
>
>Tonight a BIL & his wife are coming down the coast. Scored some 15% ground
>beef @ $1.59 per pound. It's been a long time I think I'll make Chili Size.

Not cooking a thing for anyone except myself...

What is Chili Size?

Christine

"Christine Dabney" > wrote in message
...
> On Wed, 11 Jun 2008 06:29:10 -0700, "Dimitri" >
> wrote:
>
>>Mine is up in the air;
>>
>>Who's cooking?
>>What's cooking?
>>
>>Tonight a BIL & his wife are coming down the coast. Scored some 15%
>>ground
>>beef @ $1.59 per pound. It's been a long time I think I'll make Chili
>>Size.
>
> Not cooking a thing for anyone except myself...
>
> What is Chili Size?
>
> Christine

Chili Size is a Western/South Western Dish.

Toast 2 halves of a burger bun
Place them open (toasted) face on a plate
Cook 2 hamburger patties and put them on the buns
Ladle gobs of Chili over the patties till it drips down.
Top the whole mess with Grated Cheddar cheese (or slices of American)
Top with diced raw onions.

(beans in the chili are optional)


--
Old Scoundrel

(AKA Dimitri)

On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
> wrote:

>Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
>We're attending a Usenet group cook-in thingy on Sunday, but it's associated
>with cats (RPCA for those of you in the know). I still don't know what I'm
>bringing, though! The main dishes being served by the hostess are lasagna
>with a tossed salad and garlic bread. Most other folks are bringing
>desserts. I'm thinking along the lines of maybe, appetizer-ish. Something
>that will easily travel for about an hour and a half. I've got resources, I
>just need to tap into them. :~)
>
>kili
>
This would go nicely. It's 100% my own recipe, and took me over a year
to tweak. Maybe I'll ask Cathy to add me to the signature dishes
page. I have the deli slice the meat and cheese in 3/8" slices to
make it easier to cube. You might want to make half a batch, but I'm
sure piggie boy could eat any leftovers in a day or so. You can cut
costs by eliminating some of the meat or cheese, but I wouldn't mess
with the dressing. It's along the lines of what Italian deli's sell,
but much better. A red pepper instead of the green will make it
pretty, but they're always so expensive I kept the recipe using green.
I've actually used both at times.

Lou

Sopresetta Pasta Salad

dressing:

2 1/4 oz. garlic
1 1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. dry mustard
1/4 teaspoon ground fennel
1 t. black pepper
1 tb. kosher salt
1/2 t. celery seed
1 t. fennel seed
1 t. dry tyme
1 tb. dried basil

Salad

1 pound cubed mozzarella
1 pound cubed provolone
4 oz. romano
1/2 pound cubed sopresetta
1 pound cubed genoa salami
1/2 pound chopped onion
3/4 lb. chopped green pepper
4 oz sliced baby carrots
6 oz black olives drained and sliced
6 oz. green olives drained and sliced
1 cup curley parsley. Culled, chopped rough
2 cups freshly chopped tomatoes

32 oz. rotinni

In mixing bowl, wisk dressing ingredients together. Set aside.

Prepare remaining ingredients and set aside, reserving tomatoes.

Cook pasta for about 7 minutes. (slightly undercooked)
Drain well and transfer to a large mixing bowl. Drizzle dressing all
over pasta
Gently toss to coat. Add remaining ingredients, (except tomatoes)
toss to mix.
Do not overwork or pasta will break. Transfer to appropriate size
serving bowl.
Spread the tomatoes evenly over salad. Cover tightly and refrigerate
overnight.

Service may require additional EVO. Grated parm is also a nice touch.

Christine Dabney said...

>>Who's cooking?
>>What's cooking?


Christine,

Did I hear "Father's Day" andouille sausage, lump crab and shrimp gumbo?

Sounds familiar.

Andy
The successful gumbo BUM!!!

On Jun 11, 6:29*am, "Dimitri" > wrote:
> Mine is up in the air;
>
> Who's cooking?
> What's cooking?
>
Dunno. Think I'm going to be "surprised." -aem

On Wed, 11 Jun 2008 06:29:10 -0700, Dimitri wrote:

> Mine is up in the air;
>
> Who's cooking?
> What's cooking?

I just got some great ideas while snooping around alt.binaries.food. Steak
& Hasselback Potatoes (posted by 'Joe Pak') is one of them. Looks divine.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Wed, 11 Jun 2008 12:16:55 -0500, Lou Decruss wrote:

>>
> This would go nicely. It's 100% my own recipe, and took me over a year
> to tweak. Maybe I'll ask Cathy to add me to the signature dishes
> page.

You don't have to ask twice. This looks great! May I?

> I have the deli slice the meat and cheese in 3/8" slices to
> make it easier to cube. You might want to make half a batch, but I'm
> sure piggie boy could eat any leftovers in a day or so. You can cut
> costs by eliminating some of the meat or cheese, but I wouldn't mess
> with the dressing. It's along the lines of what Italian deli's sell,
> but much better. A red pepper instead of the green will make it
> pretty, but they're always so expensive I kept the recipe using green.
> I've actually used both at times.
>
> Lou
>
> Sopresetta Pasta Salad

<snipped and saved>

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Wed, 11 Jun 2008 19:37:29 +0200, ChattyCathy
> wrote:

>On Wed, 11 Jun 2008 12:16:55 -0500, Lou Decruss wrote:
>
>>>
>> This would go nicely. It's 100% my own recipe, and took me over a year
>> to tweak. Maybe I'll ask Cathy to add me to the signature dishes
>> page.
>
>You don't have to ask twice. This looks great! May I?

Please. I just mailed it to you also.. Thank you very much. I'll
take a picture next time I make it.

Lou

On Jun 11, 10:16*am, Lou Decruss > wrote:
> On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
>
>
>
>
>
> > wrote:
> >Dimitri wrote:
> >> Mine is up in the air;
>
> >> Who's cooking?
> >> What's cooking?
>
> >> Tonight a BIL & his wife are coming down the coast. *Scored some 15%
> >> ground beef @ $1.59 per pound. It's been a long time I think I'll
> >> make Chili Size.
>
> >We're attending a Usenet group cook-in thingy on Sunday, but it's associated
> >with cats (RPCA for those of you in the know). *I still don't know what I'm
> >bringing, though! *The main dishes being served by the hostess are lasagna
> >with a tossed salad and garlic bread. *Most other folks are bringing
> >desserts. *I'm thinking along the lines of maybe, appetizer-ish. *Something
> >that will easily travel for about an hour and a half. *I've got resources, I
> >just need to tap into them. *:~)
>
> >kili
>
> This would go nicely. It's 100% my own recipe, and took me over a year
> to tweak. *Maybe I'll ask Cathy to add me to the signature dishes
> page. *I have the deli slice the meat and cheese in 3/8" slices to
> make it easier to cube. *You might want to make half a batch, but I'm
> sure piggie boy could eat any leftovers in a day or so. *You can cut
> costs by eliminating some of the meat or cheese, but I wouldn't mess
> with the dressing. *It's along the lines of what Italian deli's sell,
> but much better. *A red pepper instead of the green will make it
> pretty, but they're always so expensive I kept the recipe using green.
> I've actually used both at times.
>
> Lou * * *
>
> Sopresetta *Pasta Salad
>
> dressing:
>
> 2 1/4 oz. garlic
> 1 1/2 cup * olive oil
> 2/3 cup red wine vinegar
> 2 tsp. dry mustard
> 1/4 teaspoon ground fennel
> 1 t. black pepper
> 1 tb. kosher salt
> 1/2 t. celery seed
> 1 t. fennel seed
> 1 t. dry tyme
> 1 tb. dried basil
>
> Salad
>
> 1 pound cubed mozzarella
> 1 pound cubed provolone
> 4 oz. romano
> 1/2 pound cubed sopresetta
> 1 *pound cubed genoa salami
> 1/2 pound chopped onion
> 3/4 lb. chopped green pepper
> 4 oz sliced baby carrots
> 6 oz black olives drained and sliced
> 6 oz. green olives drained and sliced
> 1 *cup curley parsley. *Culled, chopped rough
> 2 cups freshly chopped tomatoes
>
> 32 oz. rotinni
>
> In mixing bowl, wisk dressing ingredients together. *Set aside.
>
> Prepare remaining ingredients and set aside, reserving tomatoes.
>
> Cook pasta for about 7 minutes. *(slightly undercooked) *
> Drain well and transfer to a large mixing bowl. *Drizzle dressing all
> over pasta
> Gently toss to coat. *Add remaining ingredients, (except tomatoes)
> toss to mix. *
> Do not overwork or pasta will break. *Transfer to appropriate size
> serving bowl.
> Spread the tomatoes evenly over salad. *Cover tightly and refrigerate
> overnight.
>
> Service may require additional EVO. *Grated parm is also a nice touch.- Hide quoted text -
>
> - Show quoted text -

That sounds delish!! I guess with the tomato crisis, cherry toms would
be nice.

On Wed, 11 Jun 2008 12:41:12 -0500, Lou Decruss wrote:

> On Wed, 11 Jun 2008 19:37:29 +0200, ChattyCathy
> > wrote:
>
>>On Wed, 11 Jun 2008 12:16:55 -0500, Lou Decruss wrote:
>>
>>>>
>>> This would go nicely. It's 100% my own recipe, and took me over a year
>>> to tweak. Maybe I'll ask Cathy to add me to the signature dishes
>>> page.
>>
>>You don't have to ask twice. This looks great! May I?
>
> Please. I just mailed it to you also.. Thank you very much. I'll
> take a picture next time I make it.

That will be great. Thank you.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"kilikini" > wrote in
:

> Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
> We're attending a Usenet group cook-in thingy on Sunday, but it's
> associated with cats (RPCA for those of you in the know). I still
> don't know what I'm bringing, though! The main dishes being served by
> the hostess are lasagna with a tossed salad and garlic bread. Most
> other folks are bringing desserts. I'm thinking along the lines of
> maybe, appetizer-ish. Something that will easily travel for about an
> hour and a half. I've got resources, I just need to tap into them.
> :~)
>
> kili
>
>
>

kitty litter cake?

--

The house of the burning beet-Alan

On Wed, 11 Jun 2008 19:49:25 +0200, ChattyCathy
> wrote:

>On Wed, 11 Jun 2008 12:41:12 -0500, Lou Decruss wrote:
>
>> On Wed, 11 Jun 2008 19:37:29 +0200, ChattyCathy
>> > wrote:
>>
>>>On Wed, 11 Jun 2008 12:16:55 -0500, Lou Decruss wrote:
>>>
>>>>>
>>>> This would go nicely. It's 100% my own recipe, and took me over a year
>>>> to tweak. Maybe I'll ask Cathy to add me to the signature dishes
>>>> page.
>>>
>>>You don't have to ask twice. This looks great! May I?
>>
>> Please. I just mailed it to you also.. Thank you very much. I'll
>> take a picture next time I make it.
>
>That will be great. Thank you.

Good lard you already have it up!!!! Thank you so much!

Lou

On Wed, 11 Jun 2008 13:11:22 -0500, Lou Decruss wrote:

> On Wed, 11 Jun 2008 19:49:25 +0200, ChattyCathy
> > wrote:
>
>>On Wed, 11 Jun 2008 12:41:12 -0500, Lou Decruss wrote:
>>
>>> On Wed, 11 Jun 2008 19:37:29 +0200, ChattyCathy
>>> > wrote:
>>>
>>>>On Wed, 11 Jun 2008 12:16:55 -0500, Lou Decruss wrote:
>>>>
>>>>>>
>>>>> This would go nicely. It's 100% my own recipe, and took me over a year
>>>>> to tweak. Maybe I'll ask Cathy to add me to the signature dishes
>>>>> page.
>>>>
>>>>You don't have to ask twice. This looks great! May I?
>>>
>>> Please. I just mailed it to you also.. Thank you very much. I'll
>>> take a picture next time I make it.
>>
>>That will be great. Thank you.
>
> Good lard you already have it up!!!! Thank you so much!
>

My pleasure ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

kilikini wrote:
> Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
> We're attending a Usenet group cook-in thingy on Sunday, but it's associated
> with cats (RPCA for those of you in the know). I still don't know what I'm
> bringing, though! The main dishes being served by the hostess are lasagna
> with a tossed salad and garlic bread. Most other folks are bringing
> desserts. I'm thinking along the lines of maybe, appetizer-ish. Something
> that will easily travel for about an hour and a half. I've got resources, I
> just need to tap into them. :~)

Antipasto salad?

Prosciutto and melon?

The stuff to make bruschetta?

A big Caprese salad?

Stuffed mushrooms? (I'd refrigerate them, then carry them in a cooler,
then heat them there, if that's possible.)

Serene

Serene Vannoy > wrote in
:

> kilikini wrote:
>> Dimitri wrote:
>>> Mine is up in the air;
>>>
>>> Who's cooking?
>>> What's cooking?
>>>
>>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>>> make Chili Size.
>>
>> We're attending a Usenet group cook-in thingy on Sunday, but it's
>> associated with cats (RPCA for those of you in the know). I still
>> don't know what I'm bringing, though! The main dishes being served
>> by the hostess are lasagna with a tossed salad and garlic bread.
>> Most other folks are bringing desserts. I'm thinking along the lines
>> of maybe, appetizer-ish. Something that will easily travel for about
>> an hour and a half. I've got resources, I just need to tap into
>> them. :~)
>
> Antipasto salad?
>
> Prosciutto and melon?
>
> The stuff to make bruschetta?
>
> A big Caprese salad?
>
> Stuffed mushrooms? (I'd refrigerate them, then carry them in a cooler,
> then heat them there, if that's possible.)
>
> Serene
>
Mrs...hidden tatts and funny hats posted this one a while ago . I has
always interested me but I never have tried it.

@@@@@ Now You're Cooking! Export Format

Barb's Smokey Bacon & Swiss Stuffed Pickles

none

4 oz grated aged swiss cheese
2 tbsp cream cheese, softened
1 tbsp mayonnaise
1 tsp brown mustard
2 tbsp diced roasted red pepper
4 slices bacon, diced, cooked and drained
* 1/4 cup of the bacon reserved as; garnish (optional)
4 gedney deli dill crunchy pickles

Cut pickles in half lengthwise, then cut shallow V down the center of
each one, starting 1/2 inch from one end and cutting to within 1/2 inch
of other end; discard seedy Vs you've cut out (or eat them while you
work). Turn pickles upside down on paper towels to drain.

Mix the ret of the ingredients thoroughly with fork. Use fork to fill V
in eac pickle with cheese mixture, mounding cheese slightly, covering
whole cut side of pickle. Arrange on platter. If you want, garnish
with reserved bacon bits or chopepd chives, chopped green onons, or
chopped parsley.

Makes 8 stuffed pickles.
Barb Schaller


** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

"kilikini" > wrote in message
...
> Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
> We're attending a Usenet group cook-in thingy on Sunday, but it's
> associated with cats (RPCA for those of you in the know). I still don't
> know what I'm bringing, though! The main dishes being served by the
> hostess are lasagna with a tossed salad and garlic bread. Most other
> folks are bringing desserts. I'm thinking along the lines of maybe,
> appetizer-ish. Something that will easily travel for about an hour and a
> half. I've got resources, I just need to tap into them. :~)
>
> kili


Here this is from the RFC cookbook is is a great presentation & appetizer:


--
Old Scoundrel

(AKA Dimitri)



http://www.landolakes.com/mealIdeas/...?RecipeID=9135

BLUE CHEESE APPETIZER TART


A creamy rich blue cheese filling is baked in a flaky pastry tart and
garnished with roasted red peppers, pine nuts and parsley in this ever
popular appetizer.


Preparation time: 30 min Baking time: 37 min
Yield: 16 servings


Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter
5 to 6 tablespoons ice water


Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup LAND O LAKES™ Heavy Whipping Cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Heat oven to 375°F. Place flour in large bowl; cut in butter until mixture
resembles coarse crumbs. Mix in water with fork until flour is just
moistened. Shape into a ball. Roll out pastry on lightly floured surface
into 12-inch circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press
firmly on bottom and up sides of pan. Cut away excess pastry; prick all over
with fork. Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Continue beating, gradually
adding whipping cream, egg and ground pepper until blended. Spread into
baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes
before serving. Cut into wedges. Cover; store refrigerated.


Nutrition Facts (1 serving): Calories: 180, Fat: 14g, Cholesterol: 50mg,
Sodium: 150mg, Carbohydrates: 10g, Dietary Fiber: 1g, Protein: 4g

On Wed, 11 Jun 2008 10:46:31 -0700 (PDT), merryb >
wrote:

>On Jun 11, 10:16*am, Lou Decruss > wrote:
>> On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"

>>
>> Sopresetta *Pasta Salad

>That sounds delish!!

Thank you.

>I guess with the tomato crisis, cherry toms would
>be nice.

I've actually used cherry tomatoes. Works just fine.

Lou

On Wed, 11 Jun 2008 17:42:42 -0400, "kilikini"
> wrote:

>Lou Decruss wrote:

>> Sopresetta Pasta Salad

>I feel like an idiot;

I don't know why???

>thanks!

You're welcome.

> A pasta salad would go over well and this
>looks excellent.

It's a great salad. Damn near a meal on its own. If you make it let
us know how it goes over. Be sure to make it the day before.

>Recipe saved!

Cathy has it on the RFC site now too.

Lou

Dimitri wrote:
> Mine is up in the air;
>
> Who's cooking?
> What's cooking?
>
> Tonight a BIL & his wife are coming down the coast. Scored some 15%
> ground beef @ $1.59 per pound. It's been a long time I think I'll make
> Chili Size.
>
>

I have a standing rib roast in the freezer that needs to be cooked soon.
That should make "Father" happy.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 11 Jun 2008 19:33:42 +0200, ChattyCathy
> wrote:

>On Wed, 11 Jun 2008 06:29:10 -0700, Dimitri wrote:
>
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>
>I just got some great ideas while snooping around alt.binaries.food. Steak
>& Hasselback Potatoes (posted by 'Joe Pak') is one of them. Looks divine.

I've made them a few times and they are worth the effort just for the
presentation. The flavor is a bonus <g>

Lou

On Wed, 11 Jun 2008 17:51:58 -0400, "kilikini"
> wrote:

>Dimitri wrote:
>> "kilikini" > wrote in message
>> ...
>>> Dimitri wrote:
>>>> Mine is up in the air;
>>>>
>>>> Who's cooking?
>>>> What's cooking?
>>>>
>>>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>>>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>>>> make Chili Size.
>>>
>>> We're attending a Usenet group cook-in thingy on Sunday, but it's
>>> associated with cats (RPCA for those of you in the know). I still
>>> don't know what I'm bringing, though! The main dishes being served
>>> by the hostess are lasagna with a tossed salad and garlic bread. Most
>>> other folks are bringing desserts. I'm thinking along the
>>> lines of maybe, appetizer-ish. Something that will easily travel
>>> for about an hour and a half. I've got resources, I just need to
>>> tap into them. :~) kili
>>
>>
>> Here this is from the RFC cookbook is is a great presentation &
>> appetizer:
>
>Oh my gosh, Dimitri, I have puff pastry! I've forgotten all about it. You
>folks have some great ideas when a girl's in a pinch. (Leave it alone,
>Sheldon. LOL.)
>
>kili
>
I've made that recipe many times. I wouldn't waste the expensive puff
pastry. The pastry part of the recipe is easy, foolproof, and much
cheaper. When blind baking the crust I cover with foil and pie
weights. I don't think the directions say that.

Just my $.02

Lou

On Wed, 11 Jun 2008 17:42:42 -0400, "kilikini"
> wrote:

>Lou Decruss wrote:
>> On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
>> > wrote:
>>
>>> Dimitri wrote:
>>>> Mine is up in the air;
>>>>

>>>> Who's cooking?
>>>> What's cooking?

snip to my lou of a great pasta salad recipe.
>
>I feel like an idiot; thanks! A pasta salad would go over well and this
>looks excellent. Recipe saved!
>
>kili
>
kili
Another option might be the watermelon salad kimberly posted. I've
made it several times, it's cool and refreshing and is always a big
hit.
I add cucumber instead of the green tomato and a nice amount of feta
cheese.
When I travel with it, I put the ingredients in seperate ziploc bags
and assemble it when I get where I'm going.

Watermelon salad
1/2 Vidalia onion, thinly sliced (if you can't find a Vidalia, you can
use a white
onion)
2 tablespoons red-wine vinegar
2 tablespoons orange juice (preferably fresh)
2 teaspoons honey
1/2 jalapeño, seeded, veined and finely minced
1 small garlic clove, halved
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
6 tablespoons extra-virgin olive oil
3-pound seedless watermelon, rind removed, cut into 11/2-inch chunks
(about 6 cups)
1 medium green tomato, halved and thinly sliced
1/4 cup fresh whole mint leaves
4 cups arugula, tough ends removed

.. Soak the onions in a large bowl of ice water for 20 minutes. Drain,
blot with a
paper towel, and set aside.

.. While the onions soak, whisk the red-wine vinegar, orange juice,
honey, jalapeños,
garlic halves, salt and pepper in a medium bowl. Set aside for 10
minutes, then
remove and discard the garlic and slowly whisk in the olive oil. Taste
for seasoning
and adjust if necessary.

.. Place the watermelon, green tomatoes, onions and fresh mint leaves
in a large bowl.
Season with a little salt and pepper, add the arugula and the dressing
and gently
toss to coat. Taste for seasoning and serve immediately.

It is *good*, even my 13 yr old liked it...and she is picky

kimberly

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

Christine Dabney > wrote in
:

> On Wed, 11 Jun 2008 06:29:10 -0700, "Dimitri" >
> wrote:
>
>>Mine is up in the air;
>>
>>Who's cooking?
>>What's cooking?
>>
>>Tonight a BIL & his wife are coming down the coast. Scored some 15%
>>ground beef @ $1.59 per pound. It's been a long time I think I'll make
>>Chili Size.
>
> Not cooking a thing for anyone except myself...
>
> What is Chili Size?
>


And when *is* Fathers Day?




--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

"Lou Decruss" > wrote in message
...

<snip>


>>> Here this is from the RFC cookbook is is a great presentation &
>>> appetizer:
>>
>>Oh my gosh, Dimitri, I have puff pastry! I've forgotten all about it.
>>You
>>folks have some great ideas when a girl's in a pinch. (Leave it alone,
>>Sheldon. LOL.)
>>
>>kili
>>
> I've made that recipe many times. I wouldn't waste the expensive puff
> pastry. The pastry part of the recipe is easy, foolproof, and much
> cheaper. When blind baking the crust I cover with foil and pie
> weights. I don't think the directions say that.
>
> Just my $.02
>
> Lou

Inflation please - your $1.00. LOL


Its a great recipe and the presentation is sensational.


--
Old Scoundrel

(AKA Dimitri)

"MareCat" > wrote in message
. ..
> "Dimitri" > wrote in message
> ...
>> Mine is up in the air;
>>
>> Who's cooking?
>
> Me, natch.
>
>
>> What's cooking?
>
> black bean and corn salad,


Sound good

Got a recipe handy?


--
Old Scoundrel

(AKA Dimitri)

In article >,
"Dimitri" > wrote:

> Mine is up in the air;
>
> Who's cooking?

Me, probably a pick-a-nic lunch for a trip to our country place west of
the cities.

> What's cooking?

Undoubtedly something exotic like ham sandwiches, deli salads, and sody
pop.

>
> Tonight a BIL & his wife are coming down the coast. Scored some 15% ground
> beef @ $1.59 per pound. It's been a long time I think I'll make Chili Size.

What's Chili Size?


--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Dimitri" > wrote in message
...
>
> "MareCat" > wrote in message
> . ..
>> "Dimitri" > wrote in message
>> ...
>>> Mine is up in the air;
>>>
>>> Who's cooking?
>>
>> Me, natch.
>>
>>
>>> What's cooking?
>>
>> black bean and corn salad,
>
>
> Sound good
>
> Got a recipe handy?

I'd always used the recipe on the can of Phillips Seafood Seasoning, but the
last couple of times I've made crabcakes I used Senator Mikulski's recipe
(http://mikulski.senate.gov/crabcake.html), and now I use that recipe all
the time. The sauce I serve on the side is a half cup each of mayo and sour
cream, 1/4 cup of chili sauce, a couple tablespoons of lemon juice, a dash
of Phillips, and some capers.

Mary

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> Mine is up in the air;
>>
>> Who's cooking?
>
> Me, probably a pick-a-nic lunch for a trip to our country place west of
> the cities.
>
>> What's cooking?
>
> Undoubtedly something exotic like ham sandwiches, deli salads, and sody
> pop.
>
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground
>> beef @ $1.59 per pound. It's been a long time I think I'll make Chili
>> Size.
>
> What's Chili Size?


Chili Size is a Western/South Western Dish.

Toast 2 halves of a burger bun
Place them open (toasted) face on a plate
Cook 2 hamburger patties and put them on the buns
Ladle gobs of Chili over the patties till it drips down.
Top the whole mess with Grated Cheddar cheese (or slices of American)
Top with diced raw onions.

(beans in the chili are optional)


--
Old Scoundrel

(AKA Dimitri)