You all have a family favorite you serve at family gatherings...how
about sharing with RFC!

William

On Wed, 24 Dec 2014 09:17:44 -0500, William > wrote:

> You all have a family favorite you serve at family gatherings...how
> about sharing with RFC!
>
The only gatherings with traditional food that will cause mutiny in
the ranks if not served are Thanksgiving and Christmas. I make the
"dreaded" green bean casserole from scratch for Thanksgiving. Sorry,
no recipe, but it has all the components: green beans, mushrooms and
almonds. Last Thanksgiving I made rolls using a dough with potato in
it. Again, no recipe. I looked at a recipe for potato rolls and used
leftover mashed potatoes instead of a potato that had been cooked for
the occasion. They were so good, I know they'll be requested again.

Secret ingredient for great gravy: use the fond and add a few drops of
Lea & Perrins Worcestershire sauce.

We always have a "prime" rib roast and Yorkshire pudding for
Christmas. Here is my recipe for Yorkshire pudding

Yorkshire Pudding
by: sf

INGREDIENTS

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3 lg. eggs, room temperature
3/4 cup water
1/2 cup beef drippings (use just enough to thinly coat the pan)
3/4 cup whole milk, room temperature


DIRECTIONS

Mix flour and salt together until blended. Make a well in the flour,
add the milk, and whisk until consistent. Beat the eggs into the
batter (I just put everything in the blender and whiz). Add water and
beat again until the mixture is light and frothy. Set aside for an
hour or, if it's made the day before, refrigerate overnight.

If the batter has been refrigerated, allow it to come up to room
temperature before using. When the roast beef is ready to come out of
the oven, ready the mixture.

Preheat oven to 400 degrees F (205 degrees C).

Pour off drippings from roast beef and measure out desired amount
(about 1/2 cup should do). Pour drippings into a 9x12 inch baking
dish (I use a 12 inch cast iron skillet) and place into the oven until
the drippings sizzle… I heat my skillet on the stove, then pour in the
drippings. Pour the batter over the drippings and bake on the lowest
rung for 30 minutes (or until the sides have risen and are golden
brown). Cut into eight portions and serve immediately.

*Note 1: if you don't have enough fat, save some for your gravy and
use a flavorless oil to make up the rest of what you need to coat the
pan.

Note 2: The most important step to good Yorkies is to heat the fat
first before pouring the batter in!!

Note 3: I find the timing is more like 50 minutes for the large cast
iron pan, so be forewarned. Treat it like a soufflé, bake it with
high heat from the bottom (I put it on the lowest rung in the oven)
and you won't go wrong.

Edit: I used my roasting pan (which is larger than 9x12) for the
Yorkshire pudding last year (never had a proper roasting pan before
that), so the batter was spread out more thinly and cooking time was
virtually cut in half. I plan to do it that way this year too. By
using my roasting pan, the Yorkshire pudding will cook while the meat
rests and I won't need to start it ahead in a different oven.



--
A kitchen without a cook is just a room

"William" > wrote in message
...
> You all have a family favorite you serve at family gatherings...how
> about sharing with RFC!

Nope. I do not.

"William" > wrote:
>
>You all have a family favorite you serve at family gatherings...how
>about sharing with RFC!

The one dish that everyone begs me to make is Kasha Varniskas... no
one seems to be able to make it nearly as good as mine... and it's one
of the easiest fastest dishes to prepare, ready in about an hour...
and can be prepared the day before.

"Brooklyn1" > wrote in message

> The one dish that everyone begs me to make is Kasha Varniskas... no
> one seems to be able to make it nearly as good as mine... and it's one
> of the easiest fastest dishes to prepare, ready in about an hour...
> and can be prepared the day before.

Hopefully not set outside to cool. ;-) Seriously, I had never heard of that
so I Googled it, sounds good.

Cheri

"Cheri" > wrote in message
...
>
> "Brooklyn1" > wrote in message
>
>> The one dish that everyone begs me to make is Kasha Varniskas... no
>> one seems to be able to make it nearly as good as mine... and it's one
>> of the easiest fastest dishes to prepare, ready in about an hour...
>> and can be prepared the day before.
>
> Hopefully not set outside to cool. ;-) Seriously, I had never heard of
> that so I Googled it, sounds good.

In the winter Hubby will say Baked Pasta if I ask him what he would like.

Minced pork or beef
Pancetta
Onions
Garlic
Zucchini
Mushrooms
Red wine
Tinned toms
Chicken stock
Herbs and seasoning.

All cooked and mixed in with Pasta, eggs and mozzarella. Parmesan sprinkled
on top to bake.

It is a hefty meal and good in the winter.



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

Ophelia wrote:
>
> "Cheri" > wrote in message
> ...
> >
> > "Brooklyn1" > wrote in message
> >
> >> The one dish that everyone begs me to make is Kasha Varniskas... no
> >> one seems to be able to make it nearly as good as mine... and it's one
> >> of the easiest fastest dishes to prepare, ready in about an hour...
> >> and can be prepared the day before.
> >
> > Hopefully not set outside to cool. ;-) Seriously, I had never heard of
> > that so I Googled it, sounds good.
>
> In the winter Hubby will say Baked Pasta if I ask him what he would like.
>
> Minced pork or beef
> Pancetta
> Onions
> Garlic
> Zucchini
> Mushrooms
> Red wine
> Tinned toms
> Chicken stock
> Herbs and seasoning.
>
> All cooked and mixed in with Pasta, eggs and mozzarella. Parmesan sprinkled
> on top to bake.
>
> It is a hefty meal and good in the winter.

That sounds very good and worth a try! I'm saving this post. :-D

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Cheri" > wrote in message
>> ...
>> >
>> > "Brooklyn1" > wrote in message
>> >
>> >> The one dish that everyone begs me to make is Kasha Varniskas... no
>> >> one seems to be able to make it nearly as good as mine... and it's one
>> >> of the easiest fastest dishes to prepare, ready in about an hour...
>> >> and can be prepared the day before.
>> >
>> > Hopefully not set outside to cool. ;-) Seriously, I had never heard of
>> > that so I Googled it, sounds good.
>>
>> In the winter Hubby will say Baked Pasta if I ask him what he would like.
>>
>> Minced pork or beef
>> Pancetta
>> Onions
>> Garlic
>> Zucchini
>> Mushrooms
>> Red wine
>> Tinned toms
>> Chicken stock
>> Herbs and seasoning.
>>
>> All cooked and mixed in with Pasta, eggs and mozzarella. Parmesan
>> sprinkled
>> on top to bake.
>>
>> It is a hefty meal and good in the winter.
>
> That sounds very good and worth a try! I'm saving this post. :-D

Ok let me know if you make it and what you think) It is too heavy for me
but he loves it

Man food eh?




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

On Thursday, December 25, 2014 6:43:18 AM UTC-6, Gary wrote:
> Ophelia wrote:
> >
> > "Cheri" > wrote in message
> > ...
> > >
> > > "Brooklyn1" > wrote in message
> > >
> > >> The one dish that everyone begs me to make is Kasha Varniskas... no
> > >> one seems to be able to make it nearly as good as mine... and it's one
> > >> of the easiest fastest dishes to prepare, ready in about an hour...
> > >> and can be prepared the day before.
> > >
> > > Hopefully not set outside to cool. ;-) Seriously, I had never heard of
> > > that so I Googled it, sounds good.
> >
> > In the winter Hubby will say Baked Pasta if I ask him what he would like.
> >
> > Minced pork or beef
> > Pancetta
> > Onions
> > Garlic
> > Zucchini
> > Mushrooms
> > Red wine
> > Tinned toms
> > Chicken stock
> > Herbs and seasoning.
> >
> > All cooked and mixed in with Pasta, eggs and mozzarella. Parmesan sprinkled
> > on top to bake.
> >
> > It is a hefty meal and good in the winter.
>
> That sounds very good and worth a try! I'm saving this post. :-D

Pork chops seasoned with S&P, dredged in flour, and pan fried; potatoes,
boiled and beaten with butter and half½ gravy, made with Better Than
Bouillon chicken flavor in a corn starch slurry, seasoned with summer savory,
black pepper, paprika and cayenne; and applesauce made fresh with apples,
with sugar, cassia cinnamon, and brown sugar, cooled at least to room temp,
but preferable cold, with a little Calvados added at the very end.

--Bryan

On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
> wrote:

> Tinned toms

LOL! Every time someone calls them "toms" here, I immediately think
"turkey" and tinned tom (turkey) is not an appealing thought.

--
A kitchen without a cook is just a room.

On Thu, 25 Dec 2014 08:28:11 -0800 (PST), Bryan-TGWWW
> wrote:

> summer savory

That was my mother's favorite seasoning for roast beef.

--
A kitchen without a cook is just a room.

"sf" > wrote in message
...
> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
> > wrote:
>
>> Tinned toms
>
> LOL! Every time someone calls them "toms" here, I immediately think
> "turkey" and tinned tom (turkey) is not an appealing thought.

And I think of male cats. But canned turkey is very good in gravy over
mashed potatoes.

On 12/25/2014 7:14 PM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>> > wrote:
>>
>>> Tinned toms
>>
>> LOL! Every time someone calls them "toms" here, I immediately think
>> "turkey" and tinned tom (turkey) is not an appealing thought.
>
> And I think of male cats. But canned turkey is very good in gravy over
> mashed potatoes.

No wonder you think of cats; canned turkey in gravy sounds like cat food.

Jill

On Thu, 25 Dec 2014 19:43:28 -0500, jmcquown >
wrote:

>On 12/25/2014 7:14 PM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>> > wrote:
>>>
>>>> Tinned toms
>>>
>>> LOL! Every time someone calls them "toms" here, I immediately think
>>> "turkey" and tinned tom (turkey) is not an appealing thought.
>>
>> And I think of male cats. But canned turkey is very good in gravy over
>> mashed potatoes.
>
>No wonder you think of cats; canned turkey in gravy sounds like cat food.

LOL. Canned turkey in gravy is not something I would like to eat. How
the heck do you even make gravy when you only have canned turkey?
Where do you get the drippings?

Doris

On 12/25/2014 8:51 PM, Doris Night wrote:
> On Thu, 25 Dec 2014 19:43:28 -0500, jmcquown >
> wrote:
>
>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>>> > wrote:
>>>>
>>>>> Tinned toms
>>>>
>>>> LOL! Every time someone calls them "toms" here, I immediately think
>>>> "turkey" and tinned tom (turkey) is not an appealing thought.
>>>
>>> And I think of male cats. But canned turkey is very good in gravy over
>>> mashed potatoes.
>>
>> No wonder you think of cats; canned turkey in gravy sounds like cat food.
>
> LOL. Canned turkey in gravy is not something I would like to eat. How
> the heck do you even make gravy when you only have canned turkey?
> Where do you get the drippings?
>
> Doris
>
I had to look. Ah yes, they DO sell canned turkey! The search turned
up a not surprising number of images for Friskie's and Fancy Feast cat
food.

I couldn't find specific canned turkey in gravy brand in terms of
*people* food. Hormel sells something sort of close.

I am merely guessing when I say if she used canned turkey it's not a
great stretch to her using a can or jar of prepared gravy.

She calls it good. Uh, okay.

Jill

On 12/25/2014 8:31 PM, jmcquown wrote:
> On 12/25/2014 8:51 PM, Doris Night wrote:
>> On Thu, 25 Dec 2014 19:43:28 -0500, jmcquown >
>> wrote:
>>
>>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>>>> > wrote:
>>>>>
>>>>>> Tinned toms
>>>>>
>>>>> LOL! Every time someone calls them "toms" here, I immediately think
>>>>> "turkey" and tinned tom (turkey) is not an appealing thought.
>>>>
>>>> And I think of male cats. But canned turkey is very good in gravy over
>>>> mashed potatoes.
>>>
>>> No wonder you think of cats; canned turkey in gravy sounds like cat
>>> food.
>>
>> LOL. Canned turkey in gravy is not something I would like to eat. How
>> the heck do you even make gravy when you only have canned turkey?
>> Where do you get the drippings?
>>
>> Doris
>>
> I had to look. Ah yes, they DO sell canned turkey! The search turned
> up a not surprising number of images for Friskie's and Fancy Feast cat
> food.
>
> I couldn't find specific canned turkey in gravy brand in terms of
> *people* food. Hormel sells something sort of close.
>
> I am merely guessing when I say if she used canned turkey it's not a
> great stretch to her using a can or jar of prepared gravy.
>
> She calls it good. Uh, okay.
>
> Jill
....and the mashed potatoes are probably instant.

When I first saw the post, I said: "YUCK!"

--
From somewhere very deep in the heart of Texas

On Wednesday, December 24, 2014 3:21:02 PM UTC-6, Julie Bove wrote:
> "William" > wrote in message
> ...
> > You all have a family favorite you serve at family gatherings...how
> > about sharing with RFC!
>
> Nope. I do not.

This is probably the most truthful thing you have ever posted here. I am quite sure that no one EVER requests that you make something for them.

On Thursday, December 25, 2014 10:28:14 AM UTC-6, Bryan-TGWWW wrote:
> On Thursday, December 25, 2014 6:43:18 AM UTC-6, Gary wrote:
> > Ophelia wrote:
> > >
> > > "Cheri" > wrote in message
> > > ...
> > > >
> > > > "Brooklyn1" > wrote in message
> > > >
> > > >> The one dish that everyone begs me to make is Kasha Varniskas... no
> > > >> one seems to be able to make it nearly as good as mine... and it's one
> > > >> of the easiest fastest dishes to prepare, ready in about an hour...
> > > >> and can be prepared the day before.
> > > >
> > > > Hopefully not set outside to cool. ;-) Seriously, I had never heard of
> > > > that so I Googled it, sounds good.
> > >
> > > In the winter Hubby will say Baked Pasta if I ask him what he would like.
> > >
> > > Minced pork or beef
> > > Pancetta
> > > Onions
> > > Garlic
> > > Zucchini
> > > Mushrooms
> > > Red wine
> > > Tinned toms
> > > Chicken stock
> > > Herbs and seasoning.
> > >
> > > All cooked and mixed in with Pasta, eggs and mozzarella. Parmesan sprinkled
> > > on top to bake.
> > >
> > > It is a hefty meal and good in the winter.
> >
> > That sounds very good and worth a try! I'm saving this post. :-D
>
> Pork chops seasoned with S&P, dredged in flour, and pan fried; potatoes,
> boiled and beaten with butter and half½ gravy, made with Better Than
> Bouillon chicken flavor in a corn starch slurry, seasoned with summer savory,
> black pepper, paprika and cayenne; and applesauce made fresh with apples,
> with sugar, cassia cinnamon, and brown sugar, cooled at least to room temp,
> but preferable cold, with a little Calvados added at the very end.
>
> --Bryan

Do you wash your hands before touching the food. I would imagine all that dick beating would be unsanitary.

On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
> On 12/25/2014 7:14 PM, Julie Bove wrote:
> >
> > "sf" > wrote in message
> > ...
> >> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
> >> > wrote:
> >>
> >>> Tinned toms
> >>
> >> LOL! Every time someone calls them "toms" here, I immediately think
> >> "turkey" and tinned tom (turkey) is not an appealing thought.
> >
> > And I think of male cats. But canned turkey is very good in gravy over
> > mashed potatoes.
>
> No wonder you think of cats; canned turkey in gravy sounds like cat food.
>
> Jill

It IS cat food. My little Minnie kitty has three cans of it in the pantry. It's one of her favorites.

tracyewing712 wrote:

>On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>> >
>> > "sf" > wrote in message
>> > ...
>> >> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>> >> > wrote:
>> >>
>> >>> Tinned toms
>> >>
>> >> LOL! Every time someone calls them "toms" here, I immediately think
>> >> "turkey" and tinned tom (turkey) is not an appealing thought.
>> >
>> > And I think of male cats. But canned turkey is very good in gravy over
>> > mashed potatoes.
>>
>> No wonder you think of cats; canned turkey in gravy sounds like cat food.
>
>It IS cat food. My little Minnie kitty has three cans of it in the pantry. It's one of her favorites.

Only three cans... I buy several 48 can cases every week... Sam's Club
sells Friskies in the larger 11 ounce can, I buy those too, and lots
of large sacks of dried.

Most cat foods have people food names. The one thing I've noticed is
cat food contains myriad meats but not pork... and can't have to do
with kosher as many cat foods contain shrimp... I wonder why no pork
in cat food, my cats love pork roast/chops. The canned shreds look
exactly like Koko's pulled meat roasts, actually the cat food shreds
look more appetizing:
https://www.friskies.com/cat-food
My house cats will eat shreds but they prefer the pate', the barn cats
aren't at all fussy, they eat whatever they get... they'd enjoy Koko's
shreds almost as much as the voles they catch. LOL

"Brooklyn1" > wrote in message
...
> tracyewing712 wrote:
>
>>On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
>>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>> >
>>> > "sf" > wrote in message
>>> > ...
>>> >> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>> >> > wrote:
>>> >>
>>> >>> Tinned toms
>>> >>
>>> >> LOL! Every time someone calls them "toms" here, I immediately think
>>> >> "turkey" and tinned tom (turkey) is not an appealing thought.
>>> >
>>> > And I think of male cats. But canned turkey is very good in gravy
>>> > over
>>> > mashed potatoes.
>>>
>>> No wonder you think of cats; canned turkey in gravy sounds like cat
>>> food.
>>
>>It IS cat food. My little Minnie kitty has three cans of it in the
>>pantry. It's one of her favorites.
>
> Only three cans... I buy several 48 can cases every week... Sam's Club
> sells Friskies in the larger 11 ounce can, I buy those too, and lots
> of large sacks of dried.
>
> Most cat foods have people food names. The one thing I've noticed is
> cat food contains myriad meats but not pork... and can't have to do
> with kosher as many cat foods contain shrimp... I wonder why no pork
> in cat food, my cats love pork roast/chops. The canned shreds look
> exactly like Koko's pulled meat roasts, actually the cat food shreds
> look more appetizing:
> https://www.friskies.com/cat-food
> My house cats will eat shreds but they prefer the pate', the barn cats
> aren't at all fussy, they eat whatever they get... they'd enjoy Koko's
> shreds almost as much as the voles they catch. LOL

I have read that pork is not good because of the sodium.

"Julie Bove" wrote:
>"Brooklyn1" wrote:

>> tracyewing712 wrote:
>>
>>>On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
>>>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>>> >
>>>> > "sf" > wrote in message
>>>> > ...
>>>> >> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>>> >> > wrote:
>>>> >>
>>>> >>> Tinned toms
>>>> >>
>>>> >> LOL! Every time someone calls them "toms" here, I immediately think
>>>> >> "turkey" and tinned tom (turkey) is not an appealing thought.
>>>> >
>>>> > And I think of male cats. But canned turkey is very good in gravy
>>>> > over
>>>> > mashed potatoes.
>>>>
>>>> No wonder you think of cats; canned turkey in gravy sounds like cat
>>>> food.
>>>
>>>It IS cat food. My little Minnie kitty has three cans of it in the
>>>pantry. It's one of her favorites.
>>
>> Only three cans... I buy several 48 can cases every week... Sam's Club
>> sells Friskies in the larger 11 ounce can, I buy those too, and lots
>> of large sacks of dried.
>>
>> Most cat foods have people food names. The one thing I've noticed is
>> cat food contains myriad meats but not pork... and can't have to do
>> with kosher as many cat foods contain shrimp... I wonder why no pork
>> in cat food, my cats love pork roast/chops. The canned shreds look
>> exactly like Koko's pulled meat roasts, actually the cat food shreds
>> look more appetizing:
>> https://www.friskies.com/cat-food
>> My house cats will eat shreds but they prefer the pate', the barn cats
>> aren't at all fussy, they eat whatever they get... they'd enjoy Koko's
>> shreds almost as much as the voles they catch. LOL
>
>I have read that pork is not good because of the sodium.

In your dreams, in your case nightmares... were that claim true a
*normal brained* individual would offer a cite. I'd have guessed in
fresh meats no meaningful difference but pork actually contains
slightly less sodium than beef/veal:
http://nutritiondata.self.com/facts/...roducts/2152/2
http://www.ars.usda.gov/SP2UserFiles...eat/Pork09.pdf
http://www.fsis.usda.gov/shared/PDF/...tion_Facts.pdf
And pet food being a processed product various necessary dietary
nutrients are added in manufacture, including various sodium
containing elements... major pet food companys are more rigid
regarding the chemical analysis of their products than the major human
food companys. ALL food naturally contains salt... the best anyone
can do is choose foods with no salt added... there are no salt-free
foods. Salt is as necessary to support life as air and water... salt
is not a food, neither are air and water.

On 12/26/2014 11:28 AM, Brooklyn1 wrote:
> tracyewing712 wrote:
>
>> On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
>>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>>>> > wrote:
>>>>>
>>>>>> Tinned toms
>>>>>
>>>>> LOL! Every time someone calls them "toms" here, I immediately think
>>>>> "turkey" and tinned tom (turkey) is not an appealing thought.
>>>>
>>>> And I think of male cats. But canned turkey is very good in gravy over
>>>> mashed potatoes.
>>>
>>> No wonder you think of cats; canned turkey in gravy sounds like cat food.
>>
>> It IS cat food. My little Minnie kitty has three cans of it in the pantry. It's one of her favorites.
>
> Only three cans... I buy several 48 can cases every week... Sam's Club
> sells Friskies in the larger 11 ounce can, I buy those too, and lots
> of large sacks of dried.
>
You have a lot of cats. I'm sure there's more cat food in tracy's
pantry than just those three cans. My cat Persia liked a variety so
buying her a case of anything would mean it would sit there untouched
after about the second day.

Jill

People ask for a certain brownie recipe, but when they see all the steps....fuhgeddit.

On Friday, December 26, 2014 10:28:47 AM UTC-6, Brooklyn1 wrote:
>
> Only three cans... I buy several 48 can cases every week... Sam's Club
> sells Friskies in the larger 11 ounce can, I buy those too, and lots
> of large sacks of dried.

Good tip, I didn't know you could get bigger cans! She would love to see the bigger cans! The bulk of her diet is dry food "Purina One Smartblend Vibrant Maturity", and every night she gets a hefty scoop of her "treat", the canned food. She also loves butterscotch pudding and bacon lol.

>
> Most cat foods have people food names. The one thing I've noticed is
> cat food contains myriad meats but not pork... and can't have to do
> with kosher as many cat foods contain shrimp... I wonder why no pork
> in cat food, my cats love pork roast/chops. The canned shreds look
> exactly like Koko's pulled meat roasts, actually the cat food shreds
> look more appetizing:
> https://www.friskies.com/cat-food
> My house cats will eat shreds but they prefer the pate', the barn cats
> aren't at all fussy, they eat whatever they get... they'd enjoy Koko's
> shreds almost as much as the voles they catch. LOL

Funny, the veterinarian was trying to get us to buy some very expensive specialty canned food (kidney formula) and it was made of pork. We had a couple of cans as a "sample". She wouldn't touch it.

Minnie prefers the pate, too. I tried to give her the shreds and she just swatted at them with her paw

"Brooklyn1" > wrote in message
...
> "Julie Bove" wrote:
>>"Brooklyn1" wrote:
>
>>> tracyewing712 wrote:
>>>
>>>>On Thursday, December 25, 2014 6:43:36 PM UTC-6, jmcquown wrote:
>>>>> On 12/25/2014 7:14 PM, Julie Bove wrote:
>>>>> >
>>>>> > "sf" > wrote in message
>>>>> > ...
>>>>> >> On Thu, 25 Dec 2014 11:14:21 -0000, "Ophelia"
>>>>> >> > wrote:
>>>>> >>
>>>>> >>> Tinned toms
>>>>> >>
>>>>> >> LOL! Every time someone calls them "toms" here, I immediately
>>>>> >> think
>>>>> >> "turkey" and tinned tom (turkey) is not an appealing thought.
>>>>> >
>>>>> > And I think of male cats. But canned turkey is very good in gravy
>>>>> > over
>>>>> > mashed potatoes.
>>>>>
>>>>> No wonder you think of cats; canned turkey in gravy sounds like cat
>>>>> food.
>>>>
>>>>It IS cat food. My little Minnie kitty has three cans of it in the
>>>>pantry. It's one of her favorites.
>>>
>>> Only three cans... I buy several 48 can cases every week... Sam's Club
>>> sells Friskies in the larger 11 ounce can, I buy those too, and lots
>>> of large sacks of dried.
>>>
>>> Most cat foods have people food names. The one thing I've noticed is
>>> cat food contains myriad meats but not pork... and can't have to do
>>> with kosher as many cat foods contain shrimp... I wonder why no pork
>>> in cat food, my cats love pork roast/chops. The canned shreds look
>>> exactly like Koko's pulled meat roasts, actually the cat food shreds
>>> look more appetizing:
>>> https://www.friskies.com/cat-food
>>> My house cats will eat shreds but they prefer the pate', the barn cats
>>> aren't at all fussy, they eat whatever they get... they'd enjoy Koko's
>>> shreds almost as much as the voles they catch. LOL
>>
>>I have read that pork is not good because of the sodium.
>
> In your dreams, in your case nightmares... were that claim true a
> *normal brained* individual would offer a cite. I'd have guessed in
> fresh meats no meaningful difference but pork actually contains
> slightly less sodium than beef/veal:
> http://nutritiondata.self.com/facts/...roducts/2152/2
> http://www.ars.usda.gov/SP2UserFiles...eat/Pork09.pdf
> http://www.fsis.usda.gov/shared/PDF/...tion_Facts.pdf
> And pet food being a processed product various necessary dietary
> nutrients are added in manufacture, including various sodium
> containing elements... major pet food companys are more rigid
> regarding the chemical analysis of their products than the major human
> food companys. ALL food naturally contains salt... the best anyone
> can do is choose foods with no salt added... there are no salt-free
> foods. Salt is as necessary to support life as air and water... salt
> is not a food, neither are air and water.

I didn't provide a cite because I don't remember where I read it.

Bryan-TGWWW wrote:
>
> applesauce made fresh with apples,
> with sugar, cassia cinnamon, and brown sugar, cooled at least to room temp,
> but preferable cold,

I like the apples and brown sugar but I leave out the cinnamon. My
grandmother used to make homemade applesauce from apples from their 2
trees. Chunky and brown sugar. Sometimes I'll make a small amount with
just a jar of unsweetened chunky applesauce and add in some brown
sugar.

> with a little Calvados added at the very end.

I don't know if I'd add that to the applesauce but it sure sounds good
to drink. Never tried apple brandy.

:-D

"Gary" wrote in message ...

Bryan-TGWWW wrote:
>
> applesauce made fresh with apples,
> with sugar, cassia cinnamon, and brown sugar, cooled at least to room
> temp,
> but preferable cold,

I like the apples and brown sugar but I leave out the cinnamon. My
grandmother used to make homemade applesauce from apples from their 2
trees. Chunky and brown sugar. Sometimes I'll make a small amount with
just a jar of unsweetened chunky applesauce and add in some brown
sugar.

> with a little Calvados added at the very end.

I don't know if I'd add that to the applesauce but it sure sounds good
to drink. Never tried apple brandy.

:-D

I put apples in the slow cooker with a little butter and port and they are
very good. I don't add sugar because the port is pretty sweet.

tracyewing712 wrote:
>Brooklyn1 wrote:
>>
>> Sam's Clubsells Friskies in the larger can.
>
>Good tip, I didn't know you could get bigger cans!

Sams Club doesn't always have the larger cans but when I see them I
stock up... here's another source:
http://www.luckypetstore.com/friskie.../products-html

On Saturday, December 27, 2014 5:04:28 PM UTC-6, Brooklyn1 wrote:
> tracyewing712 wrote:
> >Brooklyn1 wrote:
> >>
> >> Sam's Clubsells Friskies in the larger can.
> >
> >Good tip, I didn't know you could get bigger cans!
>
> Sams Club doesn't always have the larger cans but when I see them I
> stock up... here's another source:
> http://www.luckypetstore.com/friskie.../products-html

Very good, thanks!

On Wednesday, December 24, 2014 9:17:51 AM UTC-5, BigC300 wrote:
> You all have a family favorite you serve at family gatherings...how
> about sharing with RFC!

Strangely, I usually get requests for macaroni salad. It's dead simple, but there is no fixed recipe. Here is the what I do:

Cook 1 lb. of elbow macaroni (large or small, or even rainbow rotini sometimes)
Make sure to not over cook the pasta. Nothing good about mushy pasta especially when it's cold. I stop the pasta from cooking by rinsing it with cold water until cooled. Drain well.

I add a small jar of Vlasic Sweet Salad Cubes, I chop about 3 ribs of celery up very small and usually some carrot as well (either chopped small or shredded). Fold everything into the pasta with 1/3 to 1/2 small jar of Duke's mayonnaise. The important thing is to not use too much mayo. It should just coat everything, but not pool at the bottom, so add slowly and stop when it's just enough. Finally, I add a handful or two of shredded cheddar or other cheese and fold that in.

Like I said, no fixed recipe, I just eyeball the amounts and go easy on the mayo. Easy to add other ingredients if you like. I use real mayo, you could make your own I suppose but I don't like mayo in general and only use it for this so I buy a good jarred brand. Sweet relish is OK if you can't find the sweet salad cubes.

Bill Ranck
Blacksburg, VA

On 12/24/14 9:17 AM, William wrote:
> You all have a family favorite you serve at family gatherings...how
> about sharing with RFC!

Risotto, crepes (both savory and sweet), and Bananas Foster.

-- Larry

On 12/30/14 8:40 PM, pltrgyst wrote:
> On 12/24/14 9:17 AM, William wrote:
>> You all have a family favorite you serve at family gatherings...how
>> about sharing with RFC!
>
> Risotto, crepes (both savory and sweet), and Bananas Foster.

Come to think of it, I'll be doing crepes for about 45 people on New
Year's Day from 1 pm on...

-- Larry

On Saturday, December 27, 2014 4:33:14 AM UTC-6, Gary wrote:
> Bryan-TGWWW wrote:
> >
> > applesauce made fresh with apples,
> > with sugar, cassia cinnamon, and brown sugar, cooled at least to room temp,
> > but preferable cold,
>
> I like the apples and brown sugar but I leave out the cinnamon. My
> grandmother used to make homemade applesauce from apples from their 2
> trees. Chunky and brown sugar. Sometimes I'll make a small amount with
> just a jar of unsweetened chunky applesauce and add in some brown
> sugar.
>
> > with a little Calvados added at the very end.
>
> I don't know if I'd add that to the applesauce but it sure sounds good
> to drink. Never tried apple brandy.
>
It's too high alcohol for me to enjoy drinking, at least straight. This
is a favorite brandy.
https://www.thepartysource.com/express/item.php?id=9891
>
> :-D

--Bryan

On Saturday, December 27, 2014 2:05:12 AM UTC-6, Julie Bove wrote:
>
>
> I didn't provide a cite because I don't remember where I read it.

Is there anyone here who doesn't think that you're nearly worthless?

--Bryan

On Tuesday, December 30, 2014 10:32:25 AM UTC-6, wrote:
> On Wednesday, December 24, 2014 9:17:51 AM UTC-5, BigC300 wrote:
> > You all have a family favorite you serve at family gatherings...how
> > about sharing with RFC!
>
> Strangely, I usually get requests for macaroni salad. It's dead simple, but there is no fixed recipe. Here is the what I do:
>
> Cook 1 lb. of elbow macaroni (large or small, or even rainbow rotini sometimes)
> Make sure to not over cook the pasta. Nothing good about mushy pasta especially when it's cold. I stop the pasta from cooking by rinsing it with cold water until cooled. Drain well.
>
> I add a small jar of Vlasic Sweet Salad Cubes, I chop about 3 ribs of celery up very small and usually some carrot as well (either chopped small or shredded). Fold everything into the pasta with 1/3 to 1/2 small jar of Duke's mayonnaise. The important thing is to not use too much mayo. It should just coat everything, but not pool at the bottom, so add slowly and stop when it's just enough. Finally, I add a handful or two of shredded cheddar or other cheese and fold that in.
>
> Like I said, no fixed recipe, I just eyeball the amounts and go easy on the mayo. Easy to add other ingredients if you like. I use real mayo, you could make your own I suppose but I don't like mayo in general and only use it for this so I buy a good jarred brand. Sweet relish is OK if you can't find the sweet salad cubes.
>
If it turns out that I am condemned to Hell for my Atheism, I may spend
eternity dining on that macaroni salad.
>
> Bill Ranck
> Blacksburg, VA

--Bryan

On Tuesday, December 30, 2014 9:18:26 PM UTC-5, Bryan-TGWWW wrote:
> On Tuesday, December 30, 2014 10:32:25 AM UTC-6, wrote:
> > Strangely, I usually get requests for macaroni salad.

> If it turns out that I am condemned to Hell for my Atheism, I may spend
> eternity dining on that macaroni salad.

Uh . . . OK, do you have some sort of point? I don't remember you at any of my family's gatherings, so what are you trying to say?

Bill Ranck
Blacksburg, VA

On Tue, 30 Dec 2014 20:40:11 -0500, pltrgyst > wrote:

> On 12/24/14 9:17 AM, William wrote:
> > You all have a family favorite you serve at family gatherings...how
> > about sharing with RFC!
>
> Risotto, crepes (both savory and sweet), and Bananas Foster.
>

What are your favorite crepes? I don't make them very often, but they
are usually a savory main dish. I make a batch of dessert crepes
yesterday that can last for quite a few dessert times. Last night's
dessert was a dessert crepe smeared with Nutella, sliced bananas and
rolled. A combo of Nutella and fudge sauce was melted together and
that went over the top.

What I'd like to do with the rest is - spread pumpkin butter over the
crepe, fold it into quarters and top with a butter rum sauce. I'm
thinking browned, sliced almonds will be great. Whipped cream or ice
cream "optional" (I won't want them, but others will).

--
A kitchen without a cook is just a room

On Tue, 30 Dec 2014 18:07:58 -0800 (PST), Bryan-TGWWW
> wrote:

>On Saturday, December 27, 2014 4:33:14 AM UTC-6, Gary wrote:
>> Bryan-TGWWW wrote:
>> >
>> > applesauce made fresh with apples,
>> > with sugar, cassia cinnamon, and brown sugar, cooled at least to room temp,
>> > but preferable cold,
>>
>> I like the apples and brown sugar but I leave out the cinnamon. My
>> grandmother used to make homemade applesauce from apples from their 2
>> trees. Chunky and brown sugar. Sometimes I'll make a small amount with
>> just a jar of unsweetened chunky applesauce and add in some brown
>> sugar.
>>
>> > with a little Calvados added at the very end.
>>
>> I don't know if I'd add that to the applesauce but it sure sounds good
>> to drink. Never tried apple brandy.
>>
>It's too high alcohol for me to enjoy drinking, at least straight. This
>is a favorite brandy.
>https://www.thepartysource.com/express/item.php?id=9891

WTF has this got to do with your book?

On Wednesday, December 24, 2014 9:17:51 AM UTC-5, BigC300 wrote:
> You all have a family favorite you serve at family gatherings...how
> about sharing with RFC!
>
> William

We don't go to family gatherings, but here's my husband's favorite
dish:

Murg Makhani (Butter Chicken)

1 large whole skinless, boneless chicken breast (both pecs from one chicken)
Stuff to turn the chicken breast into Chiken Tikka (I like Patak's paste)

2 tablespoons butter
1/4 large sweet onion, thinly sliced and cut into 1-inch lengths
a jumbo garlic clove (or more), crushed
1" fresh ginger, peeled and grated finely
0.5 teaspoon cayenne
0.25 teaspoon cinnamon
0.25 teaspoon nutmeg
0.125 teaspoon powdered cloves
0.25 teaspoon cardamon powder
1 teaspoon cumin
1 teaspoon coriander
salt to taste
1 cup (half a 14-oz can) of crushed tomatoes, drained
1 cup heavy cream
more butter to taste
cilantro, chopped roughly, for garnish

Marinate the chicken breasts for chicken tikka. I prefer to salt them
before marinating, but I'm just that way. Grill them until they are at
least half-cooked (get a nice color on the outside; the insides
can finish cooking in the sauce).

In a large frying pan, melt 2 tablespoons butter. Sautee the onions over
medium heat until translucent. Add the ginger and garlic. When
they start to smell good, add all of the powdered spices. If the
pan seems too dry, add a little butter. Sautee the spices until
they release their odors. Stir in the tomatoes, and cook until
they are thoroughly blended with the spices and aromatics.

Add the cream, and cook briskly until the sauce reduces and is as
thick as you wish. Adjust the seasoning with salt.

Cut up the chicken breasts and add to the sauce. Cook until they are
done through. Plate as you wish, garnishing with cilantro.

You can fully cook the chicken ahead of time. If you do this, make sure
it's cooked through to avoid food-borne illness.

If you're going to cook the chicken at the last minute, you can make
the sauce first, then cook the chicken. The sauce will hold while
you are at the grill.