About Us

>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

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 02/07/04

>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.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "Darkginger" > got ****ed off and typed
> :
>
> >
> > "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
>
> Woo Hoo. Come on over with the left overs.
>
> Michael

You can have the entire blinkin' lot if the DH doesn't extract himself from
the pub and get back here in the next 30 mins! Well...that is apart from my
share!

Jo

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 02/07/04

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "Darkginger" > got ****ed off and typed
> :
>
> >
> > "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
>
> Woo Hoo. Come on over with the left overs.
>
> Michael

You can have the entire blinkin' lot if the DH doesn't extract himself from
the pub and get back here in the next 30 mins! Well...that is apart from my
share!

Jo

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.714 / Virus Database: 470 - Release Date: 02/07/04

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
>

Stuffed cabbage, mashed potatoes, cucumber & onion salad, and cold cabinet
pudding. A little heavy for summer, but the A/C's cool.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

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
>

Stuffed cabbage, mashed potatoes, cucumber & onion salad, and cold cabinet
pudding. A little heavy for summer, but the A/C's cool.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Dog3" wrote in message

> 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
>
Grilled ribeye, home-grown squash, cucumbers and tomatoes (gotta love the
garden). No potatoes, in deference to the hot day. No dessert - or maybe
chocolate ice-cream. Iced tea.

Dora

>
>"Dog3" wrote in message
>
>> 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

Fish fillets, potatoes, apple sauce, I guess.

E. P.

>
>"Dog3" wrote in message
>
>> 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

Fish fillets, potatoes, apple sauce, I guess.

E. P.

>
>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".

I'm just putting a few burgers into the ronco showtime grill and just having
plain cheeseburgers.

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
````````````

"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
>
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968

Club steaks, baked potatoes and corn on the cob all cooked on the grill.
Watermelon and cantaloupe for dessert.

Kathy

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

> Wayne > got ****ed off and typed
> :
>
>> 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
>>>
>>
>> Stuffed cabbage, mashed potatoes, cucumber & onion salad, and cold
>> cabinet pudding. A little heavy for summer, but the A/C's cool.
>>
>
> I love stuffed cabbage. How do you do yours?
>
> Michael
>

I've never really had a recipe. The mother of a Slovak friend taught me
to make these, but I suspect they are a fairly *******ized version.
Still, it's a version we really like.

Mary Demko's Stuffed Cabbage

12 cabbage leaves
chopped remaining cabbage

Filling
1 pound ground beef
1/3 cup raw long grain rice
1/3 cup minced onion
1 small clove garlic, finely minced
1 egg
1 teaspoons salt
1 teaspoon freshly ground black pepper
¼ teaspoon thyme
¼ teaspoon summer savory

Sauce
2 cans tomato soup
1 soup can beef broth
1 can small-diced tomatoes, undrained
1 tablespoon sweet Hungarian paprika
2 tablespoons light brown sugar
juice of 1 lemon
zest of ½ lemon
1 pint sour cream

Drop cabbage leaves into boiling salted water; cover and cook for 3
minutes. Drain well. (I do not like the freezer method for softening the
cabbage leaves.) In a large bowl, combine all filling intgredients. Mix
well and divide into 12 portions. Place a portion into the center of
each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place
half of chopped cabbage in a covered roaster. Arrange cabbage rolls over
the chopped cabbage, then cover with remaining half of chopped cabbage.
For sauce, combine all sauce ingredients except sour cream and pour over
cabbage rolls. Bake covered in a preheated 300°F. oven 1-1/2 - 2 hours.
Remove rolls and discard toothpicks. Place pan with juices and chopped
cabbage over medium heat; stir in sour cream and cook gently 15-20
minutes. Return cabbage to pan and allow to reheat 10-15 minutes.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Yikes, I was looking for bratwurst to no avail, and found myself in
the pork section of the meat department. Damn, what to get. Wow,
check out these country style spare ribs! They look great! So nice
and fresh and meaty. What the hell, I grabbed a package.

You know how you buy a perfect Christmas tree and you get it home and
suddenly realize it's 3 feet taller than when you bought it? I got
these things home and suddenly they were HUGE.

Well, that's what I had today, they cooked all day in the crockpot
in a barbecue seasoning of sorts. They came out fabulous. I had a
half of one with leftover grilled vegetables and some rice.

nancy

Yikes, I was looking for bratwurst to no avail, and found myself in
the pork section of the meat department. Damn, what to get. Wow,
check out these country style spare ribs! They look great! So nice
and fresh and meaty. What the hell, I grabbed a package.

You know how you buy a perfect Christmas tree and you get it home and
suddenly realize it's 3 feet taller than when you bought it? I got
these things home and suddenly they were HUGE.

Well, that's what I had today, they cooked all day in the crockpot
in a barbecue seasoning of sorts. They came out fabulous. I had a
half of one with leftover grilled vegetables and some rice.

nancy

"K. Reece" > wrote in :

>
> "Dog3" <dognospam@adjfkdla;not> wrote in message
> ...
>> "K. Reece" > got ****ed off and typed
>> :
>>
>> >
>> > "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
>
>> > Club steaks, baked potatoes and corn on the cob all cooked on the
>> > grill. Watermelon and cantaloupe for dessert.
>> >
>> > Kathy
>>
>> What exactly are club steaks? I can't handle the corn or cantalope.
>>
>> Michael
>> --
>> Deathbed statement...
>>
>> "Codeine . . . bourbon."
>> ~~Tallulah Bankhead, actress, d. December 12, 1968
>
> They look like a bone on ribeye steak. It's what the meat locker here
> calls them. They're the last two I have.

Then, probably what they used to call a "rib steak". Haven't seen those
in the store in a long time. I love ribeye steaks, but always thought
the "rib steak" had even more flavor.

> Hopefully before long you'll be able to handle all the good stuff
> again.
>
> Kathy
>
>
>

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sun, 11 Jul 2004 13:20:37 -0000, 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

Grilled chicken tenders (lemon, pepper, soy sauce, and ???)

Sliced home grown tomatoes from a neighbor's garden (they were a gift,
not theft).

Grilled fresh figs with black pepper and balsamic vinegar.

Grilled okra.

Leftover grilled corn salad.

And a habanero/lime/cucumber/cilantro relish for the chicken.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun, 11 Jul 2004 13:20:37 -0000, 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

Grilled chicken tenders (lemon, pepper, soy sauce, and ???)

Sliced home grown tomatoes from a neighbor's garden (they were a gift,
not theft).

Grilled fresh figs with black pepper and balsamic vinegar.

Grilled okra.

Leftover grilled corn salad.

And a habanero/lime/cucumber/cilantro relish for the chicken.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Nancy Young > wrote in news:40F1B25D.981018D4
@monmouth.com:

>
> Yikes, I was looking for bratwurst to no avail, and found myself in
> the pork section of the meat department. Damn, what to get. Wow,
> check out these country style spare ribs! They look great! So nice
> and fresh and meaty. What the hell, I grabbed a package.
>
> You know how you buy a perfect Christmas tree and you get it home and
> suddenly realize it's 3 feet taller than when you bought it? I got
> these things home and suddenly they were HUGE.
>
> Well, that's what I had today, they cooked all day in the crockpot
> in a barbecue seasoning of sorts. They came out fabulous. I had a
> half of one with leftover grilled vegetables and some rice.
>
> nancy

Nancy, they're also very good baked with sauerkraut. I often use several
country ribs in lieu of a roast and they're always melt-in-your-mouth
tender.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Nancy Young > wrote in news:40F1B25D.981018D4
@monmouth.com:

>
> Yikes, I was looking for bratwurst to no avail, and found myself in
> the pork section of the meat department. Damn, what to get. Wow,
> check out these country style spare ribs! They look great! So nice
> and fresh and meaty. What the hell, I grabbed a package.
>
> You know how you buy a perfect Christmas tree and you get it home and
> suddenly realize it's 3 feet taller than when you bought it? I got
> these things home and suddenly they were HUGE.
>
> Well, that's what I had today, they cooked all day in the crockpot
> in a barbecue seasoning of sorts. They came out fabulous. I had a
> half of one with leftover grilled vegetables and some rice.
>
> nancy

Nancy, they're also very good baked with sauerkraut. I often use several
country ribs in lieu of a roast and they're always melt-in-your-mouth
tender.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Nancy Young > wrote in
:

>
> Yikes, I was looking for bratwurst to no avail, and found myself in
> the pork section of the meat department. Damn, what to get. Wow,
> check out these country style spare ribs! They look great! So nice
> and fresh and meaty. What the hell, I grabbed a package.
>
> You know how you buy a perfect Christmas tree and you get it home and
> suddenly realize it's 3 feet taller than when you bought it? I got
> these things home and suddenly they were HUGE.
>
> Well, that's what I had today, they cooked all day in the crockpot
> in a barbecue seasoning of sorts. They came out fabulous. I had a
> half of one with leftover grilled vegetables and some rice.
>
> nancy
>

They're good in the crockpot with those bottled chinese style BBQ sauces
too...especially the honey garlic...You're making me hungry....

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

Nancy Young > wrote in
:

>
> Yikes, I was looking for bratwurst to no avail, and found myself in
> the pork section of the meat department. Damn, what to get. Wow,
> check out these country style spare ribs! They look great! So nice
> and fresh and meaty. What the hell, I grabbed a package.
>
> You know how you buy a perfect Christmas tree and you get it home and
> suddenly realize it's 3 feet taller than when you bought it? I got
> these things home and suddenly they were HUGE.
>
> Well, that's what I had today, they cooked all day in the crockpot
> in a barbecue seasoning of sorts. They came out fabulous. I had a
> half of one with leftover grilled vegetables and some rice.
>
> nancy
>

They're good in the crockpot with those bottled chinese style BBQ sauces
too...especially the honey garlic...You're making me hungry....

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

(PENMART01) wrote in
:

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

What's your point? It tastes great that's the goal. Plus you get outside
and can drink a beer or two while it's cooking...

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

Michael Odom > wrote in
:

> On Sun, 11 Jul 2004 13:20:37 -0000, 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
>
> Grilled chicken tenders (lemon, pepper, soy sauce, and ???)
>
> Sliced home grown tomatoes from a neighbor's garden (they were a gift,
> not theft).
>
> Grilled fresh figs with black pepper and balsamic vinegar.
>
> Grilled okra.
>
> Leftover grilled corn salad.
>
> And a habanero/lime/cucumber/cilantro relish for the chicken.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
>

What!!...no lime juice or garlic...Are you turning into a T-Totaler?

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

Michael Odom > wrote in
:

> On Sun, 11 Jul 2004 13:20:37 -0000, 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
>
> Grilled chicken tenders (lemon, pepper, soy sauce, and ???)
>
> Sliced home grown tomatoes from a neighbor's garden (they were a gift,
> not theft).
>
> Grilled fresh figs with black pepper and balsamic vinegar.
>
> Grilled okra.
>
> Leftover grilled corn salad.
>
> And a habanero/lime/cucumber/cilantro relish for the chicken.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
>

What!!...no lime juice or garlic...Are you turning into a T-Totaler?

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

In article >, Wayne
> wrote:

> "K. Reece" > wrote in :
>
> >
> > "Dog3" <dognospam@adjfkdla;not> wrote in message

> >> What exactly are club steaks? I can't handle the corn or cantalope.

> > They look like a bone on ribeye steak. It's what the meat locker here
> > calls them. They're the last two I have.
>
> Then, probably what they used to call a "rib steak". Haven't seen those
> in the store in a long time. I love ribeye steaks, but always thought
> the "rib steak" had even more flavor.

I don't think they're the same. Sure, now you want me to tell you the
difference between them. I'd have to look it up. My recollection is
that a club steak's not as tender as the rib steak.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' > wrote in
:

> In article >, Wayne
> > wrote:
>
>> "K. Reece" > wrote in
>> :
>>
>> >
>> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>
>> >> What exactly are club steaks? I can't handle the corn or
>> >> cantalope.
>
>> > They look like a bone on ribeye steak. It's what the meat locker
>> > here calls them. They're the last two I have.
>>
>> Then, probably what they used to call a "rib steak". Haven't seen
>> those in the store in a long time. I love ribeye steaks, but always
>> thought the "rib steak" had even more flavor.
>
> I don't think they're the same. Sure, now you want me to tell you the
> difference between them. I'd have to look it up. My recollection is
> that a club steak's not as tender as the rib steak.

Now you've got me more curious. My meat dictionary says a club steak is
a Delmonico steak and a rib steak is a bone-on ribeye.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Dog3" <dognospam@adjfkdla;not> wrote in message
...
> "K. Reece" > got ****ed off and typed
> :
>
> >
> > "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

> > Club steaks, baked potatoes and corn on the cob all cooked on the grill.
> > Watermelon and cantaloupe for dessert.
> >
> > Kathy
>
> What exactly are club steaks? I can't handle the corn or cantalope.
>
> Michael
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968

They look like a bone on ribeye steak. It's what the meat locker here calls
them. They're the last two I have.

Hopefully before long you'll be able to handle all the good stuff again.

Kathy

"Dog3" <dognospam@adjfkdla;not> wrote in message
...
> "K. Reece" > got ****ed off and typed
> :
>
> >
> > "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

> > Club steaks, baked potatoes and corn on the cob all cooked on the grill.
> > Watermelon and cantaloupe for dessert.
> >
> > Kathy
>
> What exactly are club steaks? I can't handle the corn or cantalope.
>
> Michael
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968

They look like a bone on ribeye steak. It's what the meat locker here calls
them. They're the last two I have.

Hopefully before long you'll be able to handle all the good stuff again.

Kathy

I had a couple Johnsonville brat burgers, pan fried in a skillet along with
some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
peppers from the garden).
Served on whole wheat bread.

I had a couple Johnsonville brat burgers, pan fried in a skillet along with
some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
peppers from the garden).
Served on whole wheat bread.

Chicken tenderloins with roasted potatoes, carrots, and onions.

Tara

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