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In article >, Dave Smith
> wrote: > Nancy Young wrote: > > > Dave Smith wrote: > > > > > My pie crust doesn't always turn out as well as my best batches, > > > but even the worst has been better than the best store bought. I > > > get enough rave reviews of my pastry to keep me at it. > > > > Here's something to consider. I think many of us here don't make > > pies very often, if ever. It's rather difficult to become > > proficient in something if you might try it maybe once a year. > > > > I'm lucky to live near places that make pie professionally every > > day of the year, of course including the crust. I'm pretty happy > > with Mrs. Smith rather than making my own pumpkin pie. If I want > > quiche, I buy the red box crust. Not everyone is a baker. > > > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > Well there you go. I consider meatballs to be way more work than pie > pastry. You have to soak the bread, get out all the ingredients, > mix it altogether and then the tedious chore of making all those > little meat balls. You need a meatball scoop. Works great. I nuke them in a pie plate for about three minutes. > > FWIW.... I finally got to use one of my new kitchen gadgets the other > day. Last summer I was in a nice little kitchen accessory store and > picked up a little meatball former gizmo, like a pair of scissors but > with two little round cups instead of blades. Useless little gizmo if > I ever saw one. Maybe I am doing something wrong, but half of them > stuck in one side or the other, and some on both sides, making two > half balls. You're doing it wrong. Rinse it in cold water before dipping it into the meat mixture. I wouldn't be without mine. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
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In article >, Dave Smith
> wrote: > Nancy Young wrote: > > > Dave Smith wrote: > > > > > My pie crust doesn't always turn out as well as my best batches, > > > but even the worst has been better than the best store bought. I > > > get enough rave reviews of my pastry to keep me at it. > > > > Here's something to consider. I think many of us here don't make > > pies very often, if ever. It's rather difficult to become > > proficient in something if you might try it maybe once a year. > > > > I'm lucky to live near places that make pie professionally every > > day of the year, of course including the crust. I'm pretty happy > > with Mrs. Smith rather than making my own pumpkin pie. If I want > > quiche, I buy the red box crust. Not everyone is a baker. > > > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > Well there you go. I consider meatballs to be way more work than pie > pastry. You have to soak the bread, get out all the ingredients, > mix it altogether and then the tedious chore of making all those > little meat balls. You need a meatball scoop. Works great. I nuke them in a pie plate for about three minutes. > > FWIW.... I finally got to use one of my new kitchen gadgets the other > day. Last summer I was in a nice little kitchen accessory store and > picked up a little meatball former gizmo, like a pair of scissors but > with two little round cups instead of blades. Useless little gizmo if > I ever saw one. Maybe I am doing something wrong, but half of them > stuck in one side or the other, and some on both sides, making two > half balls. You're doing it wrong. Rinse it in cold water before dipping it into the meat mixture. I wouldn't be without mine. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
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Nancy Young wrote:
> I use breadcrumbs, I can't stand bread cubes in my meatballs or > meatloaf. And, hmmmm ... where are you from that you make little > meatballs, huh huh huh? Cubes? What cubes? I soak the bread in milk and then mash it up. As for the size ... I learned to make meat balls from Italian friends and they made them small. Not tiny. > I'm certain it's far easier if you have the interest in pie. I don't > mean that in any rude way whatsoever. I just don't eat pie. I don't mean to be rude either, but if you aren't used to nice fresh home made pastry I can understand why you don't like pies :-) > Only time I drag out the flour is for fried chicken or beef stew or > chicken piccata, like that. Christmas cookies. (laugh) I have to > struggle to even reach the flour. > > To me it's so messy. Who cares about mess. I have a good understanding with my wife. I do the cooking and she cleans up. I try to keep things tidy enough that I still have counter space to work on. To tell you the truth, I would rather coo than clean. > > Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, > > it takes more time and more work to get them all thoroughly combines, and then you have > > to form all those little balls. And then they usually need some sort of sauce, more > > ingredients, more work. > > To a lot of people that's a great day's work. Very relaxing. Chop > the onion, chop the garlic, get out the oregano, blah blah blah. > Brown the sausage, make the meatballs. A day's work? Exactly. Pie dough is a matter of minutes. But I guess if you like the meat balls better than you like the pie you wouldn't mind spending the time. > > Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of > > them stuck in one side or the other, and some on both sides, making two half balls. > > Just grab a golfball sized amount, rub it into rounds and plop it > into the frying pan. But, if you still want to use it, maybe > spraying the thing with Pam might help? Or rubbing it with oil? That's the way I used to do them. The meatball gizmo looked like a nice easy way of getting nice round even sized meatballs without all the extra work. As it turned out, it was just as much work with the little meatball tool because they turned out so badly that they all had to be rolled by hand anyway. It would have been easier to use a spoon. One less thing to wash and one less gadget to find room for. Maybe I can clean it up enough to give it away to someone for Christmas :-) |
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Nancy Young wrote:
> I use breadcrumbs, I can't stand bread cubes in my meatballs or > meatloaf. And, hmmmm ... where are you from that you make little > meatballs, huh huh huh? Cubes? What cubes? I soak the bread in milk and then mash it up. As for the size ... I learned to make meat balls from Italian friends and they made them small. Not tiny. > I'm certain it's far easier if you have the interest in pie. I don't > mean that in any rude way whatsoever. I just don't eat pie. I don't mean to be rude either, but if you aren't used to nice fresh home made pastry I can understand why you don't like pies :-) > Only time I drag out the flour is for fried chicken or beef stew or > chicken piccata, like that. Christmas cookies. (laugh) I have to > struggle to even reach the flour. > > To me it's so messy. Who cares about mess. I have a good understanding with my wife. I do the cooking and she cleans up. I try to keep things tidy enough that I still have counter space to work on. To tell you the truth, I would rather coo than clean. > > Meatballs on the other hand, I find to be a tedious chore. There are more ingredients, > > it takes more time and more work to get them all thoroughly combines, and then you have > > to form all those little balls. And then they usually need some sort of sauce, more > > ingredients, more work. > > To a lot of people that's a great day's work. Very relaxing. Chop > the onion, chop the garlic, get out the oregano, blah blah blah. > Brown the sausage, make the meatballs. A day's work? Exactly. Pie dough is a matter of minutes. But I guess if you like the meat balls better than you like the pie you wouldn't mind spending the time. > > Useless little gizmo if I ever saw one. Maybe I am doing something wrong, but half of > > them stuck in one side or the other, and some on both sides, making two half balls. > > Just grab a golfball sized amount, rub it into rounds and plop it > into the frying pan. But, if you still want to use it, maybe > spraying the thing with Pam might help? Or rubbing it with oil? That's the way I used to do them. The meatball gizmo looked like a nice easy way of getting nice round even sized meatballs without all the extra work. As it turned out, it was just as much work with the little meatball tool because they turned out so badly that they all had to be rolled by hand anyway. It would have been easier to use a spoon. One less thing to wash and one less gadget to find room for. Maybe I can clean it up enough to give it away to someone for Christmas :-) |
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Melba's Jammin' wrote:
> > > FWIW.... I finally got to use one of my new kitchen gadgets the other > > day. Last summer I was in a nice little kitchen accessory store and > > picked up a little meatball former gizmo, like a pair of scissors but > > with two little round cups instead of blades. Useless little gizmo if > > I ever saw one. Maybe I am doing something wrong, but half of them > > stuck in one side or the other, and some on both sides, making two > > half balls. > > You're doing it wrong. Rinse it in cold water before dipping it into > the meat mixture. I wouldn't be without mine. Thanks. I will try that. |
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Melba's Jammin' wrote:
> > > FWIW.... I finally got to use one of my new kitchen gadgets the other > > day. Last summer I was in a nice little kitchen accessory store and > > picked up a little meatball former gizmo, like a pair of scissors but > > with two little round cups instead of blades. Useless little gizmo if > > I ever saw one. Maybe I am doing something wrong, but half of them > > stuck in one side or the other, and some on both sides, making two > > half balls. > > You're doing it wrong. Rinse it in cold water before dipping it into > the meat mixture. I wouldn't be without mine. Thanks. I will try that. |
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Kate Connally > wrote in
: > sf wrote: >> >> On Wed, 24 Nov 2004 04:30:55 GMT, Donna Rose >> > wrote: >> >> > In article >, >> > says... >> > > >> > > Frozen pie crusts have gotten to the point where unless >> > > you're a superior crust maker, they are as good or better >> > > than what you make and if they are just as good as yours - >> > > why waste your time? >> > > >> > > sf >> > > Practice safe eating - always use condiments >> > > >> > Last week's SF Chronicle did a taste-test of frozen pie crusts. Out >> > of a possible score of 100, the top rated one (I don't remember the >> > name) was given 51 points. The tasting was done by pastry chefs, >> > who all felt that they had little to worry about in terms of >> > competition from the frozen offerings. >> >> Frankly, most people can't tell or don't care - so there are >> very few I take the time or effort to produce a "real" crust >> for anymore... I can actually make decent pie crusts, but I >> don't have the time or the inclination to do it at this stage in my >> life. > > All my friends and relatives "would" be able to tell the > difference and they certainly would care. Although I do > know plenty of people who wouldn't know or care, but the > ones I share meals will would and do. We're all incredibly > picky about pie crust. > Kate I'm with you, Kate. My best friend is a professional pastry chef and she and her husband would certainly know. My partner and I expect my usually excellent pastry, and not only would we know the difference but we'd be terribly disappointed in anything else. If someone else serves a commercial pie crust I certainly wouldn't criticize, but I would never allow myself to do it. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Mon, 29 Nov 2004 15:37:33 -0500, Kate Connally
> wrote: > We're all incredibly picky about pie crust. Should I say "Lucky You"? I can't count on one hand the people who can tell the difference AND care to the point of being picky. I CAN count on one hand the people who really can tell the difference but don't care, because they care more about the company and not exhausting the host/ess. sf Practice safe eating - always use condiments |
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On Mon, 29 Nov 2004 21:44:08 GMT, "Gregory Morrow"
> wrote: > I'm a decent baker but frankly I just don't have the patience anymore to do > much of it. I don't know what it is... I couldn't/wouldn't take the time to make a "real" crust for the Thanksgiving pumpkin pies (time pressure), but I made it last night for my turkey pot pie. Go figure. sf Practice safe eating - always use condiments |
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On Mon, 29 Nov 2004 21:44:08 GMT, "Gregory Morrow"
> wrote: > I'm a decent baker but frankly I just don't have the patience anymore to do > much of it. I don't know what it is... I couldn't/wouldn't take the time to make a "real" crust for the Thanksgiving pumpkin pies (time pressure), but I made it last night for my turkey pot pie. Go figure. sf Practice safe eating - always use condiments |
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On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright
> wrote: > > I'm with you, Kate. My best friend is a professional pastry chef and she > and her husband would certainly know. My partner and I expect my usually > excellent pastry, and not only would we know the difference but we'd be > terribly disappointed in anything else. > > If someone else serves a commercial pie crust I certainly wouldn't > criticize, but I would never allow myself to do it. I think I'm going to attend a cookin with you... consider yourself warned.  Or you could come to my house. LOLsf Practice safe eating - always use condiments |
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On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright
> wrote: > > I'm with you, Kate. My best friend is a professional pastry chef and she > and her husband would certainly know. My partner and I expect my usually > excellent pastry, and not only would we know the difference but we'd be > terribly disappointed in anything else. > > If someone else serves a commercial pie crust I certainly wouldn't > criticize, but I would never allow myself to do it. I think I'm going to attend a cookin with you... consider yourself warned. Or you could come to my house. LOLsf Practice safe eating - always use condiments |
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On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
>I think I'm going to attend a cookin with you... consider >yourself warned. Or you could come to my house. LOL> I will come to your house. When are we gonna have the grand experiment and make souffles? And who else wants to come? Christine |
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sf > wrote in
: > On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright > > wrote: > >> >> I'm with you, Kate. My best friend is a professional pastry chef and >> she and her husband would certainly know. My partner and I expect my >> usually excellent pastry, and not only would we know the difference >> but we'd be terribly disappointed in anything else. >> >> If someone else serves a commercial pie crust I certainly wouldn't >> criticize, but I would never allow myself to do it. > > I think I'm going to attend a cookin with you... consider > yourself warned. Or you could come to my house. LOL> > sf We could have a "pie-in"! <g> -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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sf > wrote in
: > On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright > > wrote: > >> >> I'm with you, Kate. My best friend is a professional pastry chef and >> she and her husband would certainly know. My partner and I expect my >> usually excellent pastry, and not only would we know the difference >> but we'd be terribly disappointed in anything else. >> >> If someone else serves a commercial pie crust I certainly wouldn't >> criticize, but I would never allow myself to do it. > > I think I'm going to attend a cookin with you... consider > yourself warned. Or you could come to my house. LOL> > sf We could have a "pie-in"! <g> -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Christine Dabney > wrote in
news 
> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: > > >>I think I'm going to attend a cookin with you... consider >>yourself warned. Or you could come to my house. LOL>> > > I will come to your house. When are we gonna have the grand > experiment and make souffles? > > And who else wants to come? > > Christine I have never actually made a souffle. I'd like to learn! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Wayne Boatwright > wrote in
: > Christine Dabney > wrote in > news
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: >> >> >>>I think I'm going to attend a cookin with you... consider >>>yourself warned. Or you could come to my house. LOL>>> >> >> I will come to your house. When are we gonna have the grand >> experiment and make souffles? >> >> And who else wants to come? >> >> Christine > > I have never actually made a souffle. I'd like to learn! > Maybe we should have a lesson or 2. I'd like to learn also. I'll check out eGullet and see if they have anything on making a nice, fluffy souffle. Michael |
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Wayne Boatwright > wrote in
: > Christine Dabney > wrote in > news
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: >> >> >>>I think I'm going to attend a cookin with you... consider >>>yourself warned. Or you could come to my house. LOL>>> >> >> I will come to your house. When are we gonna have the grand >> experiment and make souffles? >> >> And who else wants to come? >> >> Christine > > I have never actually made a souffle. I'd like to learn! > Maybe we should have a lesson or 2. I'd like to learn also. I'll check out eGullet and see if they have anything on making a nice, fluffy souffle. Michael |
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Wayne Boatwright > wrote in
: > Christine Dabney > wrote in > news
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: >> >> >>>I think I'm going to attend a cookin with you... consider >>>yourself warned. Or you could come to my house. LOL>>> >> >> I will come to your house. When are we gonna have the grand >> experiment and make souffles? >> >> And who else wants to come? >> >> Christine > > I have never actually made a souffle. I'd like to learn! > Maybe we should have a lesson or 2. I'd like to learn also. I'll check out eGullet and see if they have anything on making a nice, fluffy souffle. Michael |
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"Nancy Young" > wrote in message ... > Dave Smith wrote: > >> My pie crust doesn't always turn out as well as my best batches, but even >> the >> worst has been better than the best store bought. I get enough rave >> reviews of my >> pastry to keep me at it. > > Here's something to consider. I think many of us here don't make > pies very often, if ever. It's rather difficult to become > proficient in something if you might try it maybe once a year. > > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. > > nancy ============= <giggle> That's where I'm the absolute opposite. I make pies throughout the year and make meat balls * maybe* once a year (or two or three years!). Cyndi |
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"Wayne Boatwright" > wrote in message ... > Christine Dabney > wrote in > news
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: >> >> >>>I think I'm going to attend a cookin with you... consider >>>yourself warned. Or you could come to my house. LOL>>> >> >> I will come to your house. When are we gonna have the grand >> experiment and make souffles? >> >> And who else wants to come? >> >> Christine > > I have never actually made a souffle. I'd like to learn! > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. ============================= Wayne, They're actually quite easy. The *rule* with souffles though is "You wait for the souffle because souffles won't wait for you". I do have a recipe for one that is beyond easy (made in the blender) and doesn't seem to sink as fast as most. Cyndi Easy Soufflé 6 Eggs 6 oz Cheddar cheese 6 oz Cream Cheese 1/2 cup Milk 1/3 cup + 3 TBSP Parmesan Cheese * 3/4 tsp Dry Mustard 1-2 TBSP Chives & Parsley, chopped Place all ingredients EXCEPT the + 3 TBSP Parmesan cheese* (as in, use only the first 1/3 cup - save the extra 3 TBSP) into a blender and mix until all blended. Butter a baking dish then sprinkle with the 3 TBSP of Parmesan cheese all over the bottom and sides. Pour into the baking dish. Bake at 350 F. for 30 minutes or until done. Serve immediately. |
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Melba's Jammin' wrote:
> > In article >, wrote: > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > nancy > > I just picked up two bags yesterday - BOGO. Shoot me. My SIL thinks > they qualify as food. I'm not nuts about meatballs I wouldn't be, either. > but Rob likes them > -- it'll be easy enough to thaw a few for his spaghet and he won't give > a rip about the quality. Bet he likes Dominoes "pizza", too. Oh, well. nancy |
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Melba's Jammin' wrote:
> > In article >, wrote: > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > > > > nancy > > I just picked up two bags yesterday - BOGO. Shoot me. My SIL thinks > they qualify as food. I'm not nuts about meatballs I wouldn't be, either. > but Rob likes them > -- it'll be easy enough to thaw a few for his spaghet and he won't give > a rip about the quality. Bet he likes Dominoes "pizza", too. Oh, well. nancy |
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Wayne Boatwright wrote:
> > > I have never actually made a souffle. I'd like to learn! > I was intimidated by them until I became more familiar with white sauces and realized that was the basic building block to which you added flavour, egg yolks and beaten eggs. 1. Make a white sauce 2. Use something to flavor it 3. Stir in beaten eggs 4. Fold in beaten egg whites and cook |
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In article >, Dave Smith
> wrote: > Melba's Jammin' wrote: > > > > > > FWIW.... I finally got to use one of my new kitchen gadgets the other > > > day. Last summer I was in a nice little kitchen accessory store and > > > picked up a little meatball former gizmo, like a pair of scissors but > > > with two little round cups instead of blades. Useless little gizmo if > > > I ever saw one. Maybe I am doing something wrong, but half of them > > > stuck in one side or the other, and some on both sides, making two > > > half balls. > > > > You're doing it wrong. Rinse it in cold water before dipping it into > > the meat mixture. I wouldn't be without mine. > > Thanks. I will try that. > I should add that I might round the little balls a bit after they're out of the former gizmo. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004. |
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In article >, Dave Smith
> wrote: > Melba's Jammin' wrote: > > > > > > FWIW.... I finally got to use one of my new kitchen gadgets the other > > > day. Last summer I was in a nice little kitchen accessory store and > > > picked up a little meatball former gizmo, like a pair of scissors but > > > with two little round cups instead of blades. Useless little gizmo if > > > I ever saw one. Maybe I am doing something wrong, but half of them > > > stuck in one side or the other, and some on both sides, making two > > > half balls. > > > > You're doing it wrong. Rinse it in cold water before dipping it into > > the meat mixture. I wouldn't be without mine. > > Thanks. I will try that. > I should add that I might round the little balls a bit after they're out of the former gizmo. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004. |
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sf wrote: > On Mon, 29 Nov 2004 21:44:08 GMT, "Gregory Morrow" > > wrote: > > > I'm a decent baker but frankly I just don't have the patience anymore to do > > much of it. > > I don't know what it is... I couldn't/wouldn't take the time > to make a "real" crust for the Thanksgiving pumpkin pies > (time pressure), but I made it last night for my turkey pot > pie. Go figure. I'd take a turkey pot pie over a pumpkin pie anyday...that is a factor to consider... -- Best Greg |
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sf wrote: > On Mon, 29 Nov 2004 21:44:08 GMT, "Gregory Morrow" > > wrote: > > > I'm a decent baker but frankly I just don't have the patience anymore to do > > much of it. > > I don't know what it is... I couldn't/wouldn't take the time > to make a "real" crust for the Thanksgiving pumpkin pies > (time pressure), but I made it last night for my turkey pot > pie. Go figure. I'd take a turkey pot pie over a pumpkin pie anyday...that is a factor to consider... -- Best Greg |
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Melba's Jammin' wrote:
> > In article >, wrote: > > > Melba's Jammin' wrote: > > > > but Rob likes them -- it'll be easy enough to thaw a few for his > > > spaghet and he won't give a rip about the quality. > > > Bet he likes Dominoes "pizza", too. Oh, well. > > > > nancy > > <smile> The only pizza he's really wild about is what he ate in Italy - > thin crust and very little cheese. Otherwise, he pretty much doesn't > eat it here. (laugh) Good job. I adore thin crust pizza. nancy |
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Nancy Young wrote:
> Dave Smith wrote: > > >>My pie crust doesn't always turn out as well as my best batches, but even the >>worst has been better than the best store bought. I get enough rave reviews of my >>pastry to keep me at it. > > > Here's something to consider. I think many of us here don't make > pies very often, if ever. It's rather difficult to become > proficient in something if you might try it maybe once a year. > > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. > > nancy ....or using store-bought grape jelly with the meatballs instead of homemade. Best regards, ;-) Bob |
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Nancy Young wrote:
> Dave Smith wrote: > > >>My pie crust doesn't always turn out as well as my best batches, but even the >>worst has been better than the best store bought. I get enough rave reviews of my >>pastry to keep me at it. > > > Here's something to consider. I think many of us here don't make > pies very often, if ever. It's rather difficult to become > proficient in something if you might try it maybe once a year. > > I'm lucky to live near places that make pie professionally every > day of the year, of course including the crust. I'm pretty happy > with Mrs. Smith rather than making my own pumpkin pie. If I want > quiche, I buy the red box crust. Not everyone is a baker. > > Now, if someone talks about buying premade meatballs, we'll be > having a different conversation. > > nancy ....or using store-bought grape jelly with the meatballs instead of homemade. Best regards, ;-) Bob |
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zxcvbob wrote:
> > Nancy Young wrote: > > Now, if someone talks about buying premade meatballs, we'll be > > having a different conversation. > ...or using store-bought grape jelly with the meatballs instead of homemade. > Heh. The way it was explained to me, you use one jar of grape jelly and one jar of chili sauce. nancy |
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"Gregory Morrow" > wrote in message ink.net... > > sf wrote: > >> On Mon, 29 Nov 2004 21:44:08 GMT, "Gregory Morrow" >> > wrote: >> >> > I'm a decent baker but frankly I just don't have the patience anymore > to do >> > much of it. >> >> I don't know what it is... I couldn't/wouldn't take the time >> to make a "real" crust for the Thanksgiving pumpkin pies >> (time pressure), but I made it last night for my turkey pot >> pie. Go figure. > > > I'd take a turkey pot pie over a pumpkin pie anyday...that is a factor to > consider... > > -- > Best > Greg > > ======================= Nah. I'd want them BOTH! Yumm! Cyndi |
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Nancy Young wrote:
> > Heh. The way it was explained to me, you use one jar of grape jelly > and one jar of chili sauce. > > nancy Nancy, Nancy, Nancy. No wonder they don't taste right to you, you keep leaving out a necessary ingredient. I know this has got to be the third or fourth time I've sent you this recipe, will you please try to save it this time? hehehe. Just trying to be helpful. Boli * Exported from MasterCook * SWEET & SOUR SAUCE Recipe By : American Heart Assn. Cookbook, 1975 edition, p. 13 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Sauces,Dressings,Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz. can Tomato sauce 1 12 oz. bottl Chili sauce 3/4 Cup Grape jelly Combine ingredients in a saucepan, and heat until the jelly melts. Pour over meatballs, and simmer 20 minutes. - - - - - - - - - - - - - - - - - - |
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Nancy Young wrote:
> > Heh. The way it was explained to me, you use one jar of grape jelly > and one jar of chili sauce. > > nancy Nancy, Nancy, Nancy. No wonder they don't taste right to you, you keep leaving out a necessary ingredient. I know this has got to be the third or fourth time I've sent you this recipe, will you please try to save it this time? hehehe. Just trying to be helpful. Boli * Exported from MasterCook * SWEET & SOUR SAUCE Recipe By : American Heart Assn. Cookbook, 1975 edition, p. 13 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Sauces,Dressings,Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz. can Tomato sauce 1 12 oz. bottl Chili sauce 3/4 Cup Grape jelly Combine ingredients in a saucepan, and heat until the jelly melts. Pour over meatballs, and simmer 20 minutes. - - - - - - - - - - - - - - - - - - |
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Bolivar wrote:
> > Nancy Young wrote: > > > > Heh. The way it was explained to me, you use one jar of grape jelly > > and one jar of chili sauce. > Nancy, Nancy, Nancy. No wonder they don't taste right to you, you keep > leaving out a necessary ingredient. I know this has got to be the third > or fourth time I've sent you this recipe, will you please try to save it > this time? hehehe. > > Just trying to be helpful. SHUT UP! I'd like to simmer you for 20 minutes in boiling grape jelly!! (laughing) Thanks again for the recipe, I'll write it down for future reference. It'll come in handy. nancy |
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On Tue, 30 Nov 2004 12:19:37 GMT, Wayne Boatwright
> wrote: > Christine Dabney > wrote in > news
>> > On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote: > > > > > >>I think I'm going to attend a cookin with you... consider > >>yourself warned. Or you could come to my house. LOL> >> > > > > I will come to your house. When are we gonna have the grand > > experiment and make souffles? > > > > And who else wants to come? > > > > Christine > > I have never actually made a souffle. I'd like to learn! Are you interested in making the trip? sf Practice safe eating - always use condiments |
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