>What's everyone doing for Sunday Dinner?

Meatloaf, mashers, mushroom gravy, corn. Cherry pie for dee-sert.

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael
>

Since it is going to be sunny and hot here New York Strip and grilled
asparagus. Possibly the grilled sliced potatoes in foil with garlic and
onion wedges. Depending on the quality to the potatoes when I go shopping
later.

I have become addicted to grilled asparagus.
Coat the asparagus with olive oil and sprinkle with just a little more
coarse/kosher salt than you think you'll need...mix well and grill on high,
Turning a 1/4 turn at a time till grill marks start to appear..takes about
4 minutes...yummm

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael

Roast pork, Yorkshire puds, roast spuds, boiled new potatoes, apple sauce,
peas and magetout from the garden. Lashings of gravy. Thinking about a
chocolate pudding (aka squidgy chocolate cake) for afters, with either cream
or custard, can't decide at the moment.

Bottle of red wine to accompany - don't know what, just something left over
from the last dinner party...

Jo


---
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>44>
>
>What's everyone doing for Sunday Dinner? I think I might actually cook
>something easy. I'm thinking of doing a baked chicken, mashed and some
>asparagus or broccoli. No sauces, just butter, S&P.
>
>Michael
>
>--
>Deathbed statement...
>
>"Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968


I just put a little Butterball Turkey in the oven, no stuffing, mand do not
know what I will have with it yet. I wanted to get it cooked before it gets
tooo hot...

Rosie

PS Glad you are feeling so well!!

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael

I wanna see you mash a baked chicken.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

>>What's everyone doing for Sunday Dinner?


Grilled chicken having been in olive oil and Penzey's Greek seasoning for
several hours in the fridge and steamed broccoli with a dollop of mayo on it.
Major yum!

>
>Since it is going to be sunny and hot here New York Strip and grilled
>asparagus. Possibly the grilled sliced potatoes in foil with garlic and
>onion wedges. Depending on the quality to the potatoes when I go shopping
>later.

When grilling out, I like to get a nice vidalia onion, remove the outer skin,
and cut into four quarters from tip to tip, holding the onion together despite
its cuts. Next I get a piece of foil, and form the foil around the onion, add
1/2 stick of melted butter, and salt and pepper and other seasonings, and close
the foil tight so it doesn't leak while it cooks. Just to make sure it is
leakproof I put a second piece of foil around the onion, and grill it for an
hour; you can bake it also at 350 for about an hour, turning it halfway thru.
The foil and butter and seasonings trick works well for mushrooms also,
although they don't have to cook nearly as long.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>When grilling out, I like to get a nice vidalia onion, remove the outer skin,
>and cut into four quarters from tip to tip, holding the onion together
>despite
>its cuts. Next I get a piece of foil, and form the foil around the onion,
>add
>1/2 stick of melted butter, and salt and pepper and other seasonings, and
>close
>the foil tight so it doesn't leak while it cooks. Just to make sure it is
>leakproof I put a second piece of foil around the onion, and grill it for an
>hour.
>
>The foil and butter and seasonings trick works well for mushrooms also.

Your cooking method (wrapping in foil) totally obliterates the benefits of
grilling.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>When grilling out, I like to get a nice vidalia onion, remove the outer skin,
>and cut into four quarters from tip to tip, holding the onion together
>despite
>its cuts. Next I get a piece of foil, and form the foil around the onion,
>add
>1/2 stick of melted butter, and salt and pepper and other seasonings, and
>close
>the foil tight so it doesn't leak while it cooks. Just to make sure it is
>leakproof I put a second piece of foil around the onion, and grill it for an
>hour.
>
>The foil and butter and seasonings trick works well for mushrooms also.

Your cooking method (wrapping in foil) totally obliterates the benefits of
grilling.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````