I was just reading the thread about foods you've never purchased from
a supermarket. I would love it if people posted their recipes for
oven fried chicken and pork, green bean casserole from scratch, etc.

I'll start with one that Crash and I make from time to time. I should
note that the Italian sausage variety screams out for finely minced
green pepper. Crash is still trying to screw up his courage to give
that a try. You can also add minced mushrooms or whatever else you'd
like.


* Exported from MasterCook *

Pizza Rolls

Recipe By amsel and Crash
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers/Dips Signature Dishes
Snacks-Savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pizza sauce -- recipe below
8 ounces shredded mozzarella cheese -- (2 cups)
48 won-ton wrappers
6 ounces pepperoni -- (1-1/2 cups, cubed)
or
ITALIAN SAUSAGE:
1/2 pound lean ground pork -- finely ground
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon ground fennel seeds
SAUCE:
2 tablespoons olive oil
1/2 cup chopped onion
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Stir pizza sauce into meat of choice, then add the cheese.

Place a scant teaspoon of filling in the center of a wonton wrapper,
positioned on the diagonal. Brush a light coating of water along the
two farthest edges of wrapper. Roll closest point over the filling,
then bring the side points in and press. Roll snuggly and press
farthest point onto the pizza roll.

Deep fry at 375°F until golden brown.

PEPPERONI:
Remove casing from pepperoni. Cut pepperoni into 1/8" cubes.

ITALIAN SAUSAGE:
Thoroughly combine pork and spices, then fry, breaking meat into very
small pieces.

SAUCE:
Heat oil in a small saucepan. Add onions, and satué until golden.
Stir in tomato sauce, tomato paste, basil, oregano, Worcestershire
sauce, garlic powder, and black pepper. Simmer for about 15 minutes.
Cool and stir in Parmesan cheese.

Cuisine:
"Fusion"

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress said...

> I was just reading the thread about foods you've never purchased from
> a supermarket. I would love it if people posted their recipes for
> oven fried chicken and pork, green bean casserole from scratch, etc.
>
> I'll start with one that Crash and I make from time to time. I should
> note that the Italian sausage variety screams out for finely minced
> green pepper. Crash is still trying to screw up his courage to give
> that a try. You can also add minced mushrooms or whatever else you'd
> like.


Here's my regular baked chicken tenders recipe.

http://allrecipes.com/Recipe/Maries-...ke/Detail.aspx

I just use extra virgin olive oil in place of butter and cook in a
parchment paper'd pan.

Flip them over every 10 minutes, probably three times at 350F to doneness.
Served with red and green salsa dipping sauces.

That's about it.

Best,

Andy
http://i40.tinypic.com/154vh3a.jpg

"Damsel in dis Dress" > wrote in message
...
>I was just reading the thread about foods you've never purchased from
> a supermarket. I would love it if people posted their recipes for
> oven fried chicken and pork, green bean casserole from scratch, etc.
>
I "oven fry" chicken with cornflake crumbs to make a nice crunchy coating
They sell cornflake crumbs in the baking aisle. Or you could just buy
cornflakes and crush them

It's easy enough to make homemade hamburger helper... you may recall some
years ago I asked how to go about doing that because I didn't want to buy
the boxed stuff. There's no real recipe, really. Just cook some macaroni,
brown some hamburger and make various types of sauces and cheese.
Different seasonings make for different types of "helper". I'm not a fan of
canned tuna (nor is my cat) but you can do the same thing with tuna. Or
canned salmon or mackerel.

Rice dishes are easy enough. Rice isn't difficult to cook; it doesn't
require anything more than a pot with a lid. (My apologizies to all who
have to have a rice cooker.) There are plenty of convenience foods you can
find at the store that you can just as easily make at home... and make it
healthier, too. Add your own vegetables and seasonings. You can control
the sodium if it's a concern. It's not difficult, really!

Jill

"jmcquown" > wrote in message
...
> "Damsel in dis Dress" > wrote in message
> ...
>>I was just reading the thread about foods you've never purchased from
>> a supermarket. I would love it if people posted their recipes for
>> oven fried chicken and pork, green bean casserole from scratch, etc.
>>
> I "oven fry" chicken with cornflake crumbs to make a nice crunchy coating
> They sell cornflake crumbs in the baking aisle. Or you could just buy
> cornflakes and crush them
>
> It's easy enough to make homemade hamburger helper
snip
> Jill
Hamburger Helper was simply invented so the busy housewife could eliminate
preparation of already existing one-dish meals, aka casseroles, hot-dish,
whatever. (Yes, I know it is no more difficult to prepare them from
scratch -- food marketing is inventive) I find it curious that we are now
working backward. Strange. . .
Janet

In article >,
Damsel in dis Dress > wrote:

> I was just reading the thread about foods you've never purchased from
> a supermarket. I would love it if people posted their recipes for
> oven fried chicken and pork, green bean casserole from scratch, etc.
>
> I'll start with one that Crash and I make from time to time. I should
> note that the Italian sausage variety screams out for finely minced
> green pepper. Crash is still trying to screw up his courage to give
> that a try. You can also add minced mushrooms or whatever else you'd
> like.
>
>
> * Exported from MasterCook *
>
> Pizza Rolls

<snipped>

I have a good recipe for stuffed italian sausage I made with my meat
grinder a couple of years ago. It'd work fine with patties.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 05 Apr 2009 20:46:40 -0500, Damsel in dis Dress
> wrote:

>I was just reading the thread about foods you've never purchased from
>a supermarket. I would love it if people posted their recipes for
>oven fried chicken and pork, green bean casserole from scratch, etc.
>
>
Here is my version of green bean casserole:


* Exported from MasterCook *

Green Beans With Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onion -- sliced
1/2 cup mushroom -- sliced
1 teaspoon olive oil
1 teaspoon marjoram -- dry
1 tablespoon butter, unsalted
1 tablespoon flour, all-purpose
1 cup milk, skim
4 cups green beans, canned -- drained

Saute onion and mushroom in the olive oil.
Add the marjoram
Add butter and let melt
Add flour
Stir until flour is cooked.
Add milk carefully and keep stirring until it makes a sauce.
Add beans and cook until hot.
Add salt & pepper to taste.



- - - - - - - - - - - - - - - - -
- -


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I've never had green bean casserole in my life. I don't think I've even seen
it served at a potluck. Where and when did it become such a standard? Anyone
know?

Janet wrote:
> I've never had green bean casserole in my life. I don't think I've even seen
> it served at a potluck. Where and when did it become such a standard? Anyone
> know?
>
>
Late fifties and sixties IIRC. I've only made it once as our SIL
professes to like it so made him a batch at Thanksgiving one year. He
ate most of it but we tend to like our green beans as green beans, no
frou frou. Campbell's and French's onions have ads in every cooking or
women's magazine touting the stuff. May have become popular through the
power of suggestion or they've got subliminal signals in the ads.

In article >,
"Janet" > wrote:

> I've never had green bean casserole in my life. I don't think I've even seen
> it served at a potluck. Where and when did it become such a standard? Anyone
> know?

Seems to be a standard for Thanksgiving. :-) I've never made it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Damsel in dis Dress > wrote in
:

> I'll start with one that Crash and I make from time to time. I
> should note that the Italian sausage variety screams out for
> finely minced green pepper. Crash is still trying to screw up
> his courage to give that a try. You can also add minced
> mushrooms or whatever else you'd like.
>
>
> * Exported from MasterCook *
>
> Pizza Rolls

oh! school lunches!
seriously, how well do these freeze & reheat? the recipe is
something Boo can pretty well handle himself, & since he *will not*
eat sandwiches, packing a lunch ends up being stuff like quesadillas
or flatbread pizza. then he gets bored with that...
he has access to a stove & a microwave at school (each classroom has
a kitchen)
lee

Omelet wrote on Mon, 06 Apr 2009 09:10:36 -0500:

>> I've never had green bean casserole in my life. I don't think
>> I've even seen it served at a potluck. Where and when did it
>> become such a standard? Anyone know?

> Seems to be a standard for Thanksgiving. :-) I've never made
> it. --
> Peace! Om

Isn't it in the category of "Minnesota Hot Dish". Brought to church
suppers and made with cream of mushroom soup of course :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article > ,
"Janet Bostwick" > wrote:
> scratch -- food marketing is inventive) I find it curious that we are now
> working backward. Strange. . .
> Janet

That makes me think of fried chicken. KFC was first touted as "tasting
just like homemade," I believe. Years later somebody's low pressure
chicken fryer was touted as "making it just like take-out." <grin>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
Damsel in dis Dress > wrote:

> I was just reading the thread about foods you've never purchased from
> a supermarket. I would love it if people posted their recipes for
> oven fried chicken and pork, green bean casserole from scratch, etc.

This is great. You can use chicken bouillon granules for shicken
flavored. Re the leaf celery ‹ you'll have to work that out with Jorge.

Mom's Nicer-Roni

Recipe By: Barb Schaller

Serving Size: 4

I made kits for Chris and Jamie for Christmas 2004. They loved it.
It's good and not nearly as salty as Rice-A-Roni. I powder the dried
onions because SIL is peculiar.

2 teaspoons beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried onions, ground in a mortar and pestle
1/2 teaspoon dried basil
1 teaspoon celery leaves, (from George Shirley)
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice

Combine the first group of ingredients and set aside.

In a large skillet, melt 1-2 tablespoons of butter and add the rice and
vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam
and sputter, so be careful). Cover and cook over low heat for about
12-15 minutes until rice is tender.


Or for mo

Mom's Nicer-Roni Seasoning - 10 pkgs

Recipe By: Barb Schaller

8 1/3 tablespoons beef bouillon granules
3 1/3 tablespoons dried onions, ground in a mortar and pestle
3 1/3 tablespoons dried parsley
1 2/3 tablespoons dried basil
1 2/3 tablespoons dried thyme
1 2/3 tablespoons celery leaf, ground (from George Shirley)

Combine. Use 2 tablespoons for 2 cups rice, 3 tablespoons broken
vermicelli or other small pasta, and 2-1/4 cups water.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

On Mon, 6 Apr 2009 14:14:39 +0000 (UTC), enigma >
wrote:

>Damsel in dis Dress > wrote in
:
>
>> I'll start with one that Crash and I make from time to time. I
>> should note that the Italian sausage variety screams out for
>> finely minced green pepper. Crash is still trying to screw up
>> his courage to give that a try. You can also add minced
>> mushrooms or whatever else you'd like.
>>
>>
>> * Exported from MasterCook *
>>
>> Pizza Rolls
>
> oh! school lunches!
> seriously, how well do these freeze & reheat? the recipe is
>something Boo can pretty well handle himself, & since he *will not*
>eat sandwiches, packing a lunch ends up being stuff like quesadillas
>or flatbread pizza. then he gets bored with that...
> he has access to a stove & a microwave at school (each classroom has
>a kitchen)

We always make them when we have people over, so we've never been able
to test the Leftover Theory. I would guess that they'd freeze just
fine, after having been fried. I'd re-heat them in the oven, rather
than the microwave, given the choice. Let me know how you like them!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Omelet" > wrote in message
news
> In article >,
> "Janet" > wrote:
>
>> I've never had green bean casserole in my life. I don't think I've even
>> seen
>> it served at a potluck. Where and when did it become such a standard?
>> Anyone
>> know?
>
> Seems to be a standard for Thanksgiving. :-) I've never made it.
> --
> Peace! Om
>

I ran across a clipping my mother had with the "recipe" for it. It's a
combined marketing effort calling for Campbell's cream of mushroom soup and
those French's fried onion things. I don't remember her ever serving it,
though.

Jill

Janet Bostwick wrote:
> "jmcquown" > wrote in message
> ...
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>
>>>I was just reading the thread about foods you've never purchased from
>>>a supermarket. I would love it if people posted their recipes for
>>>oven fried chicken and pork, green bean casserole from scratch, etc.
>>>
>>
>>I "oven fry" chicken with cornflake crumbs to make a nice crunchy coating
>> They sell cornflake crumbs in the baking aisle. Or you could just buy
>>cornflakes and crush them
>>
>>It's easy enough to make homemade hamburger helper
>
> snip
>
>>Jill
>
> Hamburger Helper was simply invented so the busy housewife could eliminate
> preparation of already existing one-dish meals, aka casseroles, hot-dish,
> whatever. (Yes, I know it is no more difficult to prepare them from
> scratch -- food marketing is inventive) I find it curious that we are now
> working backward. Strange. . .
> Janet
>
>

Ok, its official, im very miserly. I cant fathom purchasing a few
ounces of ersatz pasta and some powdered chemicals for more money than
the real thing would cost.

The person i cook for used to occasionally ask for 'hamburger helper'
her favorite being some sort of 'cheeseburger' HH, iirc, now that she is
on a low salt diet i have a perfectly good reason to say no to her.

I suppose its only a matter of time till i accept that im also a food snob

I did pick up one trick from a cooking show, when i make my home made
version of hamburger helper, using a very nice local 'Italian' sausage,
i put some tomato paste into brown with the meat, letting it form a fond
on the bottom of the pan and then reconstituting with stock/wine.

Adds a very nice fullness to the sauce i don't get if i just add the
uncooked tomato paste to the sauce.
--
JL

jmcquown wrote:

> I ran across a clipping my mother had with the "recipe" for it. It's a
> combined marketing effort calling for Campbell's cream of mushroom soup
> and those French's fried onion things. I don't remember her ever
> serving it, though.


I thought that was supposed to be a classic American Thanksgiving dish,
a casserole of green beans baked with mushroom soup and topped with the
canned onions. It is pretty good.

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Janet" > wrote:
> >
> >> I've never had green bean casserole in my life. I don't think I've even
> >> seen
> >> it served at a potluck. Where and when did it become such a standard?
> >> Anyone
> >> know?
> >
> > Seems to be a standard for Thanksgiving. :-) I've never made it.
> >
>
> I ran across a clipping my mother had with the "recipe" for it. It's a
> combined marketing effort calling for Campbell's cream of mushroom soup and
> those French's fried onion things. I don't remember her ever serving it,
> though.
>
> Jill

I don't recall ever having actually eaten it. <g> I do know that the
end caps at the grocery store always have a display of the ingredients
for it every year tho'.

I've been tempted to try it, but not just yet!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Joseph Littleshoes > wrote:

> I suppose its only a matter of time till i accept that im also a food snob

<laughs> There is not one damn thing wrong with that either!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Dave Smith" > wrote in message
...
> jmcquown wrote:
>
>> I ran across a clipping my mother had with the "recipe" for it. It's a
>> combined marketing effort calling for Campbell's cream of mushroom soup
>> and those French's fried onion things. I don't remember her ever serving
>> it, though.
>
>
> I thought that was supposed to be a classic American Thanksgiving dish, a
> casserole of green beans baked with mushroom soup and topped with the
> canned onions. It is pretty good.


It is allegedly that, Dave (the Thanksgiving thing) but I promise my mother
never made it. She also never made sweet potato pie with mini marshmallows.
That's also allegedly a classic American Thanksgiving dish.

Jill

Omelet wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>
>>I was just reading the thread about foods you've never purchased from
>>a supermarket. I would love it if people posted their recipes for
>>oven fried chicken and pork, green bean casserole from scratch, etc.
>>
>>I'll start with one that Crash and I make from time to time. I should
>>note that the Italian sausage variety screams out for finely minced
>>green pepper. Crash is still trying to screw up his courage to give
>>that a try. You can also add minced mushrooms or whatever else you'd
>>like.
>>
>>
>> * Exported from MasterCook *
>>
>> Pizza Rolls
>
>
> <snipped>
>
> I have a good recipe for stuffed italian sausage I made with my meat
> grinder a couple of years ago. It'd work fine with patties.

I picked up a trick from Julia Child, from one of her t.v. shows.

She demonstrated the technique with a 'hamburger' patty but i have used
it successfully with meat balls.

And that is to take some chilled cheese and cutting off the appropriate
amount (hamburger patty or meat ball sized) and forming the meat around
it, then proceed to cook as preferred.

A nice bit of blue is very good this way, and i sometimes add copious
amounts of oregano and garlic to beef with an bit of aged sharp cheddar
inside.

I have done the same thing with various herbal butters, but while it
adds a nice flavor to the meat i prefer using cheese over butter as it
adds another dimension to the meat rather than a bit of flavor that can
be achieved in other, simpler ways.

A bit of less than ripe, still firm avocado is a nice stuffing for a
meat patty or meat ball, especially when spiced with some chili powder
or or cayenne, cumin and a bit of lemon juice. Serve with a spicy hot
dipping sauce.

Various ground nut pastes work will and on occasions when im trying to
impress i will use a very nice local chicken sausage, tart apples and
some calvados to make a sauce with. Apple stuffed chicken balls with a
brandy sauce. One time i served them beside an asparagus pie at a
buffet and one person who partook was so very impressed they now make
the asparagus pie and serve it with a stuffed chicken ball on top of
each slice.
--
JL

In article >,
"jmcquown" > wrote:

> "Dave Smith" > wrote in message
> ...
> > jmcquown wrote:
> >
> >> I ran across a clipping my mother had with the "recipe" for it. It's a
> >> combined marketing effort calling for Campbell's cream of mushroom soup
> >> and those French's fried onion things. I don't remember her ever serving
> >> it, though.
> >
> >
> > I thought that was supposed to be a classic American Thanksgiving dish, a
> > casserole of green beans baked with mushroom soup and topped with the
> > canned onions. It is pretty good.
>
>
> It is allegedly that, Dave (the Thanksgiving thing) but I promise my mother
> never made it. She also never made sweet potato pie with mini marshmallows.
> That's also allegedly a classic American Thanksgiving dish.
>
> Jill

I'd not eat yams/sweet potatoes with marshmallows on a bet.
That just sounds TOO icky to me!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Joseph Littleshoes > wrote:

> I picked up a trick from Julia Child, from one of her t.v. shows.
>
> She demonstrated the technique with a 'hamburger' patty but i have used
> it successfully with meat balls.
>
> And that is to take some chilled cheese and cutting off the appropriate
> amount (hamburger patty or meat ball sized) and forming the meat around
> it, then proceed to cook as preferred.
>
> A nice bit of blue is very good this way, and i sometimes add copious
> amounts of oregano and garlic to beef with an bit of aged sharp cheddar
> inside.
>
> I have done the same thing with various herbal butters, but while it
> adds a nice flavor to the meat i prefer using cheese over butter as it
> adds another dimension to the meat rather than a bit of flavor that can
> be achieved in other, simpler ways.
>
> A bit of less than ripe, still firm avocado is a nice stuffing for a
> meat patty or meat ball, especially when spiced with some chili powder
> or or cayenne, cumin and a bit of lemon juice. Serve with a spicy hot
> dipping sauce.
>
> Various ground nut pastes work will and on occasions when im trying to
> impress i will use a very nice local chicken sausage, tart apples and
> some calvados to make a sauce with. Apple stuffed chicken balls with a
> brandy sauce. One time i served them beside an asparagus pie at a
> buffet and one person who partook was so very impressed they now make
> the asparagus pie and serve it with a stuffed chicken ball on top of
> each slice.
> --
> JL

Ok, that actually sounds interesting. I may try one of these next time I
get ambitious with meatballs. :-)

I'm going to store this to disk to remind me.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Joseph Littleshoes said...

> I did pick up one trick from a cooking show, when i make my home made
> version of hamburger helper, using a very nice local 'Italian' sausage,
> i put some tomato paste into brown with the meat, letting it form a fond
> on the bottom of the pan and then reconstituting with stock/wine.


I remember a post from long , long ago about the incredible exploding can of
tomato paste.

I can't remember and properly credit the author, but I look at my cans of
tomato paste with an ounce of fear.

Andy

On 2009-04-06, Andy > wrote:

> I remember a post from long , long ago about the incredible exploding can of
> tomato paste.
>
> I can't remember and properly credit the author, but I look at my cans of
> tomato paste with an ounce of fear.

As you should!

If you ever see a can of tomato whatever with anything but flat and level
top/bottom end, toss it. I even toss my jars of salsa if the lid is a bit
domed. I try and avoid this by always using a dedicated spoon to access the
ingredients and never put a spoon I've tasted from back into the jar.
Tomato products are the most vulnerable to "canned" food toxins. There's no
such thing as being too careful.

nb

notbob said...

> On 2009-04-06, Andy > wrote:
>
>> I remember a post from long , long ago about the incredible exploding
>> can of tomato paste.
>>
>> I can't remember and properly credit the author, but I look at my cans
>> of tomato paste with an ounce of fear.
>
> As you should!
>
> If you ever see a can of tomato whatever with anything but flat and
> level top/bottom end, toss it. I even toss my jars of salsa if the lid
> is a bit domed. I try and avoid this by always using a dedicated spoon
> to access the ingredients and never put a spoon I've tasted from back
> into the jar. Tomato products are the most vulnerable to "canned" food
> toxins. There's no such thing as being too careful.
>
> nb


nb,

Right! I know convex tops mean botulism.

I really should throw away a lot of aged canned goods. They've been hiding
away in the pantry for far too long.

Best,

Andy

In article >,
notbob > wrote:

> On 2009-04-06, Andy > wrote:
>
> > I remember a post from long , long ago about the incredible exploding can
> > of
> > tomato paste.
> >
> > I can't remember and properly credit the author, but I look at my cans of
> > tomato paste with an ounce of fear.
>
> As you should!
>
> If you ever see a can of tomato whatever with anything but flat and level
> top/bottom end, toss it. I even toss my jars of salsa if the lid is a bit
> domed. I try and avoid this by always using a dedicated spoon to access the
> ingredients and never put a spoon I've tasted from back into the jar.
> Tomato products are the most vulnerable to "canned" food toxins. There's no
> such thing as being too careful.
>
> nb

I concur.

A $3.00 can of food is not worth the $100.00 ER co-pay!

Or worse if you don't have insurance.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 06 Apr 2009 08:29:40 -0700, Joseph Littleshoes
> wrote:

>I picked up a trick from Julia Child, from one of her t.v. shows.
>
>She demonstrated the technique with a 'hamburger' patty but i have used
>it successfully with meat balls.
>
>And that is to take some chilled cheese and cutting off the appropriate
>amount (hamburger patty or meat ball sized) and forming the meat around
>it, then proceed to cook as preferred.

In burger form, that's called a Juicy Lucy. Really good with
grilled onions.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Omelet wrote:
> Joseph Littleshoes wrote:
>
>>Various ground nut pastes work will and on occasions when im trying to
>>impress i will use a very nice local chicken sausage, tart apples and
>>some calvados to make a sauce with. Apple stuffed chicken balls with a
>>brandy sauce. One time i served them beside an asparagus pie at a
>>buffet and one person who partook was so very impressed they now make
>>the asparagus pie and serve it with a stuffed chicken ball on top of
>>each slice.
>>--
>>JL
>
>
> Ok, that actually sounds interesting. I may try one of these next time I
> get ambitious with meatballs. :-)
>
> I'm going to store this to disk to remind me.

Chicken calvados is a classic of French cooking, a good brandy can be a
very nice addition to meats.

Serving chicken/apple meat balls next to the asparagus pie was just
chance, but they make a nice combo.

By the time i had finished cooking the buffet table was set up and i
could only make a quick approval of it before i made a mad dash to
shower and change.
--
JL

On Sun, 05 Apr 2009 20:46:40 -0500, Damsel in dis Dress
> wrote:

>I was just reading the thread about foods you've never purchased from
>a supermarket. I would love it if people posted their recipes for
>oven fried chicken and pork, green bean casserole from scratch, etc.
>
The Hillbilly Housewife has a section of convenience food recipes. I
have never tried them, but I have seen good reviews of her recipes.

http://www.hillbillyhousewife.com/ho...iencefoods.htm

Tara

On Mon, 06 Apr 2009 18:00:02 -0400, Tara >
wrote:

>On Sun, 05 Apr 2009 20:46:40 -0500, Damsel in dis Dress
> wrote:
>
>>I was just reading the thread about foods you've never purchased from
>>a supermarket. I would love it if people posted their recipes for
>>oven fried chicken and pork, green bean casserole from scratch, etc.
>>
>The Hillbilly Housewife has a section of convenience food recipes. I
>have never tried them, but I have seen good reviews of her recipes.
>
>http://www.hillbillyhousewife.com/ho...iencefoods.htm

Thank you for the link! Barb, thanks for the Niceroni recipe, and
Andy, thanks for the chicken tenders recipe. I bought some frozen
tenders today, just for the occasion.

I may have missed someone, my apologies if I have. I'll run back
through the posts later tonight or tomorrow.

Carol

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