In article >,
says...

> I wonder.... can you make lasagne in a pan and then apportion it into
> serving pieces before cooking? Freeze it and then cook it as needed??

Yes; I usually make more than one (in separate pans) so I can freeze
one of them. The one that's going to be eaten at the next meal, is
assembled and baked. The other one is fully assembled then frozen
(unbaked).
When we want to eat the frozen one its fully defrosted (slowly) then
baked.

I never cook pre-made dishes, stews etc from frozen nor do I defrost
in a microwave.

Janet UK

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "jmcquown" wrote:
>> > Might not be good for her, but what I cook and eat
>> > works perfectly well for me.
>>
>> Aye, me too.
>
> And again, I agree with you both. I cook what I like and enjoy it.
> That doesn't mean though that what I do won't come back to haunt me a
> few year later. I listen to all diet conversation and I HAVE changed
> a few things from listening to others.

Same here I always listen, but I won't be bullied. Once that starts I
close down. Maybe I miss something important but it is too late then
There are some *very* knowledgeable posters here on many different subjects
and I have learned a huge amount from them about all kinds of things and I
am still doing so, but what I hear, I temper with my own knowledge, likes,
dislikes and situation. It can't be any other way, and I expect you are
pretty much the same? It would be foolish to do otherwise.
--
--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> <g> Never mind all that I want Jill's recipe for scalloped potatoes
>> ))))
>
> I forgot to buy corndogs at the grocery this morning but no
> worries....I plan to make scalloped potatoes today instead as I have
> lots of good potatoes. Jill got me thinking about that.
>
> I'm planning to try this recipe as it looks and sounds good:
> http://southern.food.com/recipe/scal...potatoes-85629
>
> I might add some broccoli to it to make it more of a meal but don't
> have any meat to add. I also might just make broccoli on the side with
> melted cheese. Still no meat though. I'm wondering if a can of tuna
> would complete this as a casserole.
>
> If that tuna addition sounds nasty to you, please write and stop me.
> Will be a few more hours before I make it all.

Lol I have no idea what you like) I ask for recipes because even though I
might make something similar myself I like to see the differences others
make and often I find really good additions or changes which I will adopt)


--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> I'll give that a wee try ) Thanks)) Cheese might be good in there too?

A wee bit of onion too in my case.
I love that Scottish/Irish word....wee. heheh
I think I need to marry some woman from that area.

Gary: Hi honey, I'm home! What's for dinner?
Wife: I've made you a wee bit of Shepard's pie.
Gary: I love you! :-D

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I'll give that a wee try ) Thanks)) Cheese might be good in there
>> too?
>
> A wee bit of onion too in my case.
> I love that Scottish/Irish word....wee. heheh
> I think I need to marry some woman from that area.
>
> Gary: Hi honey, I'm home! What's for dinner?
> Wife: I've made you a wee bit of Shepard's pie.
> Gary: I love you! :-D

lol I think your appetite might need a shepherd's bit a bit bigger than
'wee')
--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 14 Sep 2013 06:27:01 -0400, jmcquown >
wrote:

> Seems like no one can
> mention liking anything without it turning into a mini-lecture about how
> something isn't good for you. Might not be good for her, but what I
> cook and eat works perfectly well for me.

She, Bryan and Julie seem all to be variations of the same theme.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 09:56:56 -0400, Gary > wrote:

> I can understand Susan's posts though. She evidently solved her health
> problems by changing diet, no thanks to doctors. What she does works
> for her so I can see why she will post what she does. Bryan does the
> same. They are like "born again christians" trying to enlighten us.

My husband controls diabetes through diet too, but he doesn't lecture
others about how they should eat.

--
Food is an important part of a balanced diet.

x0-no-archive: yes

On 9/13/2013 8:58 PM, sf wrote:
> No.
>
That was informative.

It's good for simmering braises, carmelizing onions gently for hours, too.

I would never leave a gas burner on unattended while I slept or ran
errands, etc.

I just make stock when one of us is going to be around, and freeze it in
small containers.

Susan

On Sat, 14 Sep 2013 08:05:44 -0400, jmcquown >
wrote:

> It's not my recipe, just what I remember and have always done. I think
> Mom got the recipe from the 1950's Betty Crocker cookbook.
>
> Peel and slice about six russet potatoes. Make a roux with butter,
> flour, salt & pepper. Stir in enough milk, cream or half & half to make
> a medium white sauce. Stir for a few minutes until heated through and
> lightly thickened. Pour the sauce over the sliced potatoes in a
> casserole dish.
>
> This is the point where you would stir in other ingredients if desired.
> Seems to me Mom sometimes added minced onion. Pop it into a hot oven,
> about 350F, for about 45 minutes. The top should be nicely browned and
> the sauce bubbly.

Aren't scalloped potatoes what people used to make in order to use up
that last bit of ham when there wasn't enough to make another meal?

I, personally, have never particularly liked scalloped potatoes
(particularly when there's ham it) - but I still like those Betty
Crocker Au Gratin potatoes in a box.

--
Food is an important part of a balanced diet.

Janet wrote:
>
> In article >,
> says...
>
> > I wonder.... can you make lasagne in a pan and then apportion it into
> > serving pieces before cooking? Freeze it and then cook it as needed??
>
> Yes; I usually make more than one (in separate pans) so I can freeze
> one of them. The one that's going to be eaten at the next meal, is
> assembled and baked. The other one is fully assembled then frozen
> (unbaked).
> When we want to eat the frozen one its fully defrosted (slowly) then
> baked.

I do the same thing. My lasagne recipe fills up a 9X13 pyrex dish and
also a deeper pyrex bread dish. I'll freeze one unbaked and cook the
other. The one I cook is eaten day to day (along with salad and garlic
bread) until it's gone then I have another in the freezer for
"whenever."

G.

On Sat, 14 Sep 2013 13:15:37 +0100, "Ophelia"
> wrote:

> Cheese might be good in there too?

Absolutely! Except they wouldn't be American style scalloped potatoes
if you did that.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 10:16:04 -0400, Gary > wrote:

> I'm planning to try this recipe as it looks and sounds good:
> http://southern.food.com/recipe/scal...potatoes-85629
>
> I might add some broccoli to it to make it more of a meal but don't
> have any meat to add. I also might just make broccoli on the side with
> melted cheese. Still no meat though. I'm wondering if a can of tuna
> would complete this as a casserole.
>

I would try that recipe... maybe tonight if I have pork chops for
dinner because I like cheesy potatoes with pork chops. Not sure how
appropriate the cayenne is, so I'll probably leave it out.

> If that tuna addition sounds nasty to you, please write and stop me.
> Will be a few more hours before I make it all.

The thought of canned tuna with potatoes and cheese doesn't appeal to
me even a little.

--
Food is an important part of a balanced diet.

On Fri, 13 Sep 2013 21:27:10 -0400, jmcquown >
wrote:
snip
>
>I'm planning scalloped potatoes for dinner tomorrow night. I might
>throw in some shredded cheese to make au gratin potatoes. Add some
>diced ham or browned sausage and broccoli florets. That would be a full
>casserole-type meal.
>
>Jill

That's my plan for tonight. Saveur magazine arrived yesterday. The
cover lists 'Old Fashioned Scalloped Potatoes." Bingo! Grilled pork
chops, scalloped potatoes, corn on the cob (just picked from garden)
and green and yellow string beans (also just picked). I'm really
looking forward to dinner.
Janet US

"sf" > wrote in message
...
> On Sat, 14 Sep 2013 13:15:37 +0100, "Ophelia"
> > wrote:
>
>> Cheese might be good in there too?
>
> Absolutely! Except they wouldn't be American style scalloped potatoes
> if you did that.

Ok

--
--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> I, personally, have never particularly liked scalloped potatoes
> (particularly when there's ham it) - but I still like those Betty
> Crocker Au Gratin potatoes in a box.

I considered buying a box of that today but opted for making it from
scratch instead since I have plenty of potatoes. Not much more work at
all to make it this way. Plus I'll at least add some onions and my
favorite sharp cheddar cheese.

G.

"jmcquown" > wrote in message
...
> On 9/13/2013 9:33 PM, Cheri wrote:
>> "jmcquown" > wrote in message
>> ...
>>
>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>> diced ham or browned sausage and broccoli florets. That would be a
>>> full casserole-type meal.
>>>
>>> Jill
>>
>>
>> Scalloped potatoes are always wonderful IMO, and easy to add to to make
>> complete meals as you say.
>>
>> Cheri
>
> That's how my mom served them when I was a kid. It wasn't a side dish, it
> was dinner.
>
> Jill


Back in the early days when my kids were small and times were a bit lean, I
would make the scalloped potatoes with a white sauce that I added mustard to
until it was a pale yellow and then slice in a package of hot dogs, pour it
over the potatoes and bake. By the time it was done, the mustard sauce
tasted more like a cheese sauce. The kids loved it.

Cheri

On Sat, 14 Sep 2013 09:26:20 -0600, Janet Bostwick
> wrote:

> On Fri, 13 Sep 2013 21:27:10 -0400, jmcquown >
> wrote:
> snip
> >
> >I'm planning scalloped potatoes for dinner tomorrow night. I might
> >throw in some shredded cheese to make au gratin potatoes. Add some
> >diced ham or browned sausage and broccoli florets. That would be a full
> >casserole-type meal.
> >
> >Jill
>
> That's my plan for tonight. Saveur magazine arrived yesterday. The
> cover lists 'Old Fashioned Scalloped Potatoes." Bingo! Grilled pork
> chops, scalloped potatoes, corn on the cob (just picked from garden)
> and green and yellow string beans (also just picked). I'm really
> looking forward to dinner.

I like your dinner plan!

--
Food is an important part of a balanced diet.

"Susan" > wrote in message
...

> I'm still gagging over Spam with mayo, ya gotta give me time to compose
> myself.



Mmmmmmmmm Spam with Miracle Whip. You have no taste, remember you don't like
"Quest for Fire" either. ;-)

Cheri

On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
wrote:
>
>
> I find it to be a chore a lot these days, and am always looking for easy
> recipes that are decent. As far as the cooking goes, not too much that
> people who have been cooking for 50 or 60 years don't already know, just the
> recipes are different.
>

Because Janet US mentioned a scalloped potato recipe in the Saveur
issue that arrived recently, I googled and found a Saveur video about
a hurry up method for scalloped potatoes (with cheese!) that I'll try
tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
nutmeg, of course.


--
Food is an important part of a balanced diet.

"Gary" > wrote in message ...

> From there, I tried several brands but none were all that. From
> memory the College Inn brand was the best of them all but still fairly
> watery and tasteless. I've made my own since then. Mine contains no
> extra salt, is much stronger flavored and really isn't all that much
> trouble to make. You just have to make it at least a day before
> needing it. Freezes well forever too. My "boxes" of broth come out
> my freezer not from the grocery shelf.
>
> G.


Good for you! Mine comes out of a can at times. My way is right for me, and
I make my own often. Your way of never using canned or boxed is right for
you these days so have at it.

Cheri

sf wrote:
>
> I don't use boxed broth as a soup, but I do use it as an ingredient.
> AFAIC if the amount of salt in boxed broth, even reduced salt, is too
> much for your system then by all means make your own. The rest of us
> have the ability to cut back or eliminate any additional salt.

Trust me, sf, I have no problem or issues with salt.
I'm sure I use more than the average bear.

> I see no reason to use my good, rich, stock just to flavor rice
> or use in gravy when boxed or canned broth works just as well.

Use your good, rich, stock to make good, rich, rice or gravy.
It's not hard to make or keep on hand.

I'm not putting you or anyone down. Certainly not tiad me. The broth
is just an important issue for me, that's all.

G.

On Sat, 14 Sep 2013 15:18:51 +0100, Janet > wrote:

>In article >,
>says...
>
>> I wonder.... can you make lasagne in a pan and then apportion it into
>> serving pieces before cooking? Freeze it and then cook it as needed??
>
> Yes; I usually make more than one (in separate pans) so I can freeze
>one of them. The one that's going to be eaten at the next meal, is
>assembled and baked. The other one is fully assembled then frozen
>(unbaked).
> When we want to eat the frozen one its fully defrosted (slowly) then
>baked.

That's not a good or food safe method... bake them both together (oven
is already hot, why waste it) and freeze one... then reheat in the
microwave, or oven next it's hot... if you check the frozen foods
aisle you'll note all the frozen pasta dishes are fully cooked and
just require heating (no thawing either).

In article >,
says...
> Subject: Canned food salt content
> From: sf >
> Reply-To:
> Newsgroups: rec.food.cooking
>
> On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
> wrote:
> >
> >
> > I find it to be a chore a lot these days, and am always looking for easy
> > recipes that are decent. As far as the cooking goes, not too much that
> > people who have been cooking for 50 or 60 years don't already know, just the
> > recipes are different.
> >
>
> Because Janet US mentioned a scalloped potato recipe in the Saveur
> issue that arrived recently, I googled and found a Saveur video about
> a hurry up method for scalloped potatoes (with cheese!) that I'll try
> tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
> nutmeg, of course.
>
>

Why skip the nutmeg? IMO it really enhances creamy sauces... and much
else... without being noticed as nutmeg taste.
Janet UK

On Saturday, September 14, 2013 7:16:04 AM UTC-7, Gary wrote:
> Ophelia wrote:
>
> >
>
> > <g> Never mind all that I want Jill's recipe for scalloped potatoes ))))
>
>
>
> I forgot to buy corndogs at the grocery this morning but no
>
> worries....I plan to make scalloped potatoes today instead as I have
>
> lots of good potatoes. Jill got me thinking about that.
>
>
>
> I'm planning to try this recipe as it looks and sounds good:
>
> http://southern.food.com/recipe/scal...potatoes-85629
>
>
>
> I might add some broccoli to it to make it more of a meal but don't
>
> have any meat to add. I also might just make broccoli on the side with
>
> melted cheese. Still no meat though. I'm wondering if a can of tuna
>
> would complete this as a casserole.
>
>
>
> If that tuna addition sounds nasty to you, please write and stop me.
>
> Will be a few more hours before I make it all.
>
>
>
> G.

Stop now! Ham would be much better!

On Sat, 14 Sep 2013 18:46:17 +0100, Janet > wrote:

> In article >,
> says...
> > Subject: Canned food salt content
> > From: sf >
> > Reply-To:
> > Newsgroups: rec.food.cooking
> >
> > On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
> > wrote:
> > >
> > >
> > > I find it to be a chore a lot these days, and am always looking for easy
> > > recipes that are decent. As far as the cooking goes, not too much that
> > > people who have been cooking for 50 or 60 years don't already know, just the
> > > recipes are different.
> > >
> >
> > Because Janet US mentioned a scalloped potato recipe in the Saveur
> > issue that arrived recently, I googled and found a Saveur video about
> > a hurry up method for scalloped potatoes (with cheese!) that I'll try
> > tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
> > nutmeg, of course.
> >
> >
>
> Why skip the nutmeg? IMO it really enhances creamy sauces... and much
> else... without being noticed as nutmeg taste.

Nutmeg is a flavor I don't like in savory dishes - even the slightest
trace ruins it for me. I'm a big girl and don't feel a need to be a
slave to recipes, so I leave it out.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 13:27:52 -0400, Gary > wrote:

> The broth is just an important issue for me, that's all.

I've grown out of the must make my own syndrome. I used to make and
freeze my own stock for decades. I don't have the freezer space for
that anymore and have adapted to using broth in a box and even a
fairly new product they call "essence" for small uses.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

> Nutmeg is a flavor I don't like in savory dishes - even the slightest
> trace ruins it for me. I'm a big girl and don't feel a need to be a
> slave to recipes, so I leave it out.

Amen! We dislike it too.


--
http://www.helpforheroes.org.uk/shop/

In article >, gravesend10
@verizon.net says...
>
> On Sat, 14 Sep 2013 15:18:51 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >
> >> I wonder.... can you make lasagne in a pan and then apportion it into
> >> serving pieces before cooking? Freeze it and then cook it as needed??
> >
> > Yes; I usually make more than one (in separate pans) so I can freeze
> >one of them. The one that's going to be eaten at the next meal, is
> >assembled and baked. The other one is fully assembled then frozen
> >(unbaked).
> > When we want to eat the frozen one its fully defrosted (slowly) then
> >baked.
>
> That's not a good or food safe method...

It's both. The meat and cheese sauce are both cooked before assembling
the dish. Thawing covered food is perfectly safe in this climate, and
normal practice here.

if you check the frozen foods
> aisle you'll note all the frozen pasta dishes are fully cooked and
> just require heating (no thawing either).

Look in any UK equivalent and the label will give a range of cooking
times, from frozen, and from defrosted.

I don't own a microwave, don't like microwaved food.

Janet UK

On Sat, 14 Sep 2013 09:51:36 -0700, sf > wrote:

>On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
>wrote:
>>
>>
>> I find it to be a chore a lot these days, and am always looking for easy
>> recipes that are decent. As far as the cooking goes, not too much that
>> people who have been cooking for 50 or 60 years don't already know, just the
>> recipes are different.
>>
>
>Because Janet US mentioned a scalloped potato recipe in the Saveur
>issue that arrived recently, I googled and found a Saveur video about
>a hurry up method for scalloped potatoes (with cheese!) that I'll try
>tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
>nutmeg, of course.

So many chefs say to add a touch of nutmeg to the white sauce -- I
can't taste it in my head and I am unwilling to mess up a dinner. I
am just pretty sure I wouldn't care for nutmeg in a savory sauce.
Janet US

On Sat, 14 Sep 2013 18:46:17 +0100, Janet > wrote:

>In article >,
>says...
>> Subject: Canned food salt content
>> From: sf >
>> Reply-To:
>> Newsgroups: rec.food.cooking
>>
>> On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
>> wrote:
>> >
>> >
>> > I find it to be a chore a lot these days, and am always looking for easy
>> > recipes that are decent. As far as the cooking goes, not too much that
>> > people who have been cooking for 50 or 60 years don't already know, just the
>> > recipes are different.
>> >
>>
>> Because Janet US mentioned a scalloped potato recipe in the Saveur
>> issue that arrived recently, I googled and found a Saveur video about
>> a hurry up method for scalloped potatoes (with cheese!) that I'll try
>> tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
>> nutmeg, of course.
>>
>>
>
> Why skip the nutmeg? IMO it really enhances creamy sauces... and much
>else... without being noticed as nutmeg taste.
> Janet UK
>
>
I'll give it some thought, but no promises. Normally I will try most
anything but I am gun shy on this one.
Janet US

On Sat, 14 Sep 2013 12:52:33 -0600, Janet Bostwick
> wrote:

> I'll give it some thought, but no promises. Normally I will try most
> anything but I am gun shy on this one.

I'm actually going to try it today. Will let you know how it goes.
If I mess up and make mashed potatoes, they'll be very tasty and if
it's too thin for that - it will be soup.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 12:50:24 -0600, Janet Bostwick
> wrote:

> On Sat, 14 Sep 2013 09:51:36 -0700, sf > wrote:
>
> >
> >Because Janet US mentioned a scalloped potato recipe in the Saveur
> >issue that arrived recently, I googled and found a Saveur video about
> >a hurry up method for scalloped potatoes (with cheese!) that I'll try
> >tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
> >nutmeg, of course.
>
> So many chefs say to add a touch of nutmeg to the white sauce -- I
> can't taste it in my head and I am unwilling to mess up a dinner. I
> am just pretty sure I wouldn't care for nutmeg in a savory sauce.

I already know what nutmeg tastes like in savory sauces and don't like
it. That's why I will leave it out. What really annoys me is when
it's not mentioned in a menu description and I can't enjoy what would
have been a very good dish if they'd just left it out or at least
mentioned it on the menu so I could have ordered something else.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 12:54:24 -0600, Janet Bostwick
> wrote:

> I've been using Costco's organic chicken stock. It seems to have more
> flavor without the unpleasant (to me) after taste of other boxed
> broth.

Thanks for the mention, I'll pick some up next time I'm in there. I
have been using their organic diced tomatoes and am very satisfied
with that product.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 12:02:29 -0700, sf > wrote:

>On Sat, 14 Sep 2013 12:52:33 -0600, Janet Bostwick
> wrote:
>
>> I'll give it some thought, but no promises. Normally I will try most
>> anything but I am gun shy on this one.
>
>I'm actually going to try it today. Will let you know how it goes.
>If I mess up and make mashed potatoes, they'll be very tasty and if
>it's too thin for that - it will be soup.

sorry, I was responding to Janet about the nutmeg.
Janet US

On Sat, 14 Sep 2013 13:17:38 -0600, Janet Bostwick
> wrote:

> On Sat, 14 Sep 2013 12:02:29 -0700, sf > wrote:
>
> >On Sat, 14 Sep 2013 12:52:33 -0600, Janet Bostwick
> > wrote:
> >
> >> I'll give it some thought, but no promises. Normally I will try most
> >> anything but I am gun shy on this one.
> >
> >I'm actually going to try it today. Will let you know how it goes.
> >If I mess up and make mashed potatoes, they'll be very tasty and if
> >it's too thin for that - it will be soup.
>
> sorry, I was responding to Janet about the nutmeg.
> Janet US

Oh, okay... I thought you meant the method. I agree with you about
the nutmeg.

--
Food is an important part of a balanced diet.

On 9/14/2013 2:01 PM, sf wrote:
> On Sat, 14 Sep 2013 18:46:17 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>> Subject: Canned food salt content
>>> From: sf >
>>> Reply-To:
>>> Newsgroups: rec.food.cooking
>>>
>>> On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
>>> wrote:
>>>>
>>>>
>>>> I find it to be a chore a lot these days, and am always looking for easy
>>>> recipes that are decent. As far as the cooking goes, not too much that
>>>> people who have been cooking for 50 or 60 years don't already know, just the
>>>> recipes are different.
>>>>
>>>
>>> Because Janet US mentioned a scalloped potato recipe in the Saveur
>>> issue that arrived recently, I googled and found a Saveur video about
>>> a hurry up method for scalloped potatoes (with cheese!) that I'll try
>>> tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
>>> nutmeg, of course.
>>>
>>>
>>
>> Why skip the nutmeg? IMO it really enhances creamy sauces... and much
>> else... without being noticed as nutmeg taste.
>
> Nutmeg is a flavor I don't like in savory dishes - even the slightest
> trace ruins it for me. I'm a big girl and don't feel a need to be a
> slave to recipes, so I leave it out.
>
I've never used nutmeg in scalloped (or au gratin) potatoes. Not saying
I wouldn't like it, but it certainly isn't essential.

Jill

On 9/13/2013 7:06 PM, Victor Sack wrote:
> jmcquown > wrote:
>
>> Victor Sack wrote:
>> (snippage)
>>> So, sweat some chopped onion and star anise (this really brings out the
>>> meaty flavours) in a little oil, add the stock bones or meat, along with
>>> water (or stock)
>>
>> Seems counterintuitive to add stock when making stock.
>
> Why? It would make for a richer, more concentrated stock -
> a double strength stock - and it is certainly nothing unusual.
> Look up remouillage, for example he
> <http://www.mahalo.com/how-to-make-remouillage/>.
> The "secondary" stock is often enough used as a base
> for a new stock, but there is nothing to stop one from
> using the "primary" stock as a base. One could also make a bone
> stock and use it as a base for a meat one.
>
> Victor
>
I see your point. I don't make bone stock. Butchers in my area don't
sell bones anymore. Seems to me there was a time when they were
practically giving bones away. That hasn't been the case for many years.

Jill

On 9/14/2013 12:32 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> On 9/13/2013 9:33 PM, Cheri wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>
>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>> full casserole-type meal.
>>>>
>>>> Jill
>>>
>>>
>>> Scalloped potatoes are always wonderful IMO, and easy to add to to make
>>> complete meals as you say.
>>>
>>> Cheri
>>
>> That's how my mom served them when I was a kid. It wasn't a side
>> dish, it was dinner.
>>
>> Jill
>
>
> Back in the early days when my kids were small and times were a bit
> lean, I would make the scalloped potatoes with a white sauce that I
> added mustard to until it was a pale yellow and then slice in a package
> of hot dogs, pour it over the potatoes and bake. By the time it was
> done, the mustard sauce tasted more like a cheese sauce. The kids loved it.
>
> Cheri

My mom wasn't that creative about cooking. She hated to cook. White
sauce was pretty darned adventurous for her. I remember sliced hot
dogs added to scalloped potatoes. Rarely cheese.

Jill

On 9/14/2013 2:54 PM, Janet Bostwick wrote:
> I've been using Costco's organic chicken stock. It seems to have more
> flavor without the unpleasant (to me) after taste of other boxed
> broth.

It's my favorite, too. I even have it plain, maybe with a little
powdered ginger, if I'm on liquids. It's good.

nancy

On Sat, 14 Sep 2013 17:21:26 -0400, Nancy Young
> wrote:

> On 9/14/2013 2:54 PM, Janet Bostwick wrote:
> > I've been using Costco's organic chicken stock. It seems to have more
> > flavor without the unpleasant (to me) after taste of other boxed
> > broth.
>
> It's my favorite, too. I even have it plain, maybe with a little
> powdered ginger, if I'm on liquids. It's good.
>
Try slices of fresh ginger and you'll never go back.


--
Food is an important part of a balanced diet.