From the Food Network web site:

Picnic
Sandra will show us that packing a picnic lunch
is no sweat. In the kitchen it's her grandma's
Fried Chicken and Deviled Eggs, Apple Slaw and
Eggy potato Salad. And last - it's her Cherry
Almond Crumble and Peanut Butter Fudge Cups for
dessert.

This ep is best-known for SLop making potato salad with canned potatoes
(and telling us to save the "juice" in the can to make gravy), telling
us that the best fried chicken in the world is made with flour and salt
and confiding that she used to spend mornings with her friend getting
plastered on the lawn in front of her college with no one the wiser.

This is the only picnic where you'll be praying for ants and/or rain!

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

Wow, are they still making new episodes of this "show"? Ater all of this
time you have to wonder if she's running out of ideas.

--
Ryan

"Ryan (SRC)" > wrote in message
news:SuNqe.37987$x96.20887@attbi_s72...
> Wow, are they still making new episodes of this "show"? Ater all of this
> time you have to wonder if she's running out of ideas.

Nah, she still hasn't had a show detaling recipes on how to eat your fellow
dead airline passengers aftre you've crashed on a mountain.

>
> --
> Ryan
>

FDR wrote:
> "Ryan (SRC)" wrote:
> > Wow, are they still making new episodes of this "show"? Ater all of
this
> > time you have to wonder if she's running out of ideas.
>
> Nah, she still hasn't had a show detaling recipes on how to eat your
fellow
> dead airline passengers aftre you've crashed on a mountain.

Unless they crash already sealed in plastic bags, or she can use a can
opener to cut open the fusilage, she wouldn't know what to do with them.

<it'd be a GREAT tablescape though, wouldn't it!>

On Sun, 12 Jun 2005, Ryan (SRC) wrote:

> Wow, are they still making new episodes of this "show"? Ater all of this
> time you have to wonder if she's running out of ideas.
>
> --
> Ryan

My area has only recently added the Food Network, so I don't have much
history with the shows. But, I haven't found anything of use from this
show. The only thing that comes close, for me, are some of the drinks.
But, they aren't enough for me to endure SL.

I have to admit to doing a lot of "semi-homemade" cooking, but the kinds
of things she does are just awful most of the time. boo, hiss.

Elaine

On Sun, 12 Jun 2005 00:31:38 -0500, Elaine Parrish wrote:

>
>
> On Sun, 12 Jun 2005, Ryan (SRC) wrote:
>
> > Wow, are they still making new episodes of this "show"? Ater all of this
> > time you have to wonder if she's running out of ideas.
> >
> > --
> > Ryan
>
> My area has only recently added the Food Network, so I don't have much
> history with the shows. But, I haven't found anything of use from this
> show. The only thing that comes close, for me, are some of the drinks.
> But, they aren't enough for me to endure SL.
>
> I have to admit to doing a lot of "semi-homemade" cooking, but the kinds
> of things she does are just awful most of the time. boo, hiss.
>
Don't forget that some people eat to live and others live to eat.
Denizens of RFC are in the latter category.

Apparently I haven't watched her show as much as her detractors, but
what I've seen was fine by me. Maybe not everything appealed, but I
can't name one cooking show where EVERYTHING appeals to me.

When you consider the huge segment of the population whose version of
cooking is take out or fast food, at least she's trying to get them
into the kitchen. If she succeeds, then they can turn to other
cooking shows for more complicated preparations of food.

wrote:

>Wow, are they still making new episodes of this "show"? Ater all of this
>time you have to wonder if she's running out of ideas.

They've been playing repeats lately, but here's what's coming up:


AIR TIMES:
June 18, 2005 11:00 AM ET/PT
June 21, 2005 5:00 PM ET/PT
June 23, 2005 9:30 AM ET/PT

Fruity Family Foods
Sandra prepares Cherry Cheesecake Muffins, Apple Rice Pilaf with Toasted
Almonds and a Lemony Chicken that’s covered in lemon zest, and a Double
Strawberry Pie and a Berry Frothy Burst

Episode SH1C20

AIR TIMES:
June 25, 2005 11:00 AM ET/PT

Movie and Music Night
Start the evening with Sandra’s Italian fondue with onion blossom, some
cinnamon kettle corn, Lasagna and a little ceaser salad, and Sandra’s
ACADEMY COCKTAIL



--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!! We
assume no liability from any illness or injury sustained while eating the
"food" or being exposed to crapass tablescapes. And no, we're not sure
where she grew up either. The Cordon Bleu disavows any knowlege of Miss
Lee.

On Sun, 12 Jun 2005 08:19:54 -0500, (Ubiquitous)
wrote:

wrote:
>
>>Wow, are they still making new episodes of this "show"? Ater all of this
>>time you have to wonder if she's running out of ideas.
>
>They've been playing repeats lately, but here's what's coming up:
>
>
>AIR TIMES:
>June 18, 2005 11:00 AM ET/PT
>June 21, 2005 5:00 PM ET/PT
>June 23, 2005 9:30 AM ET/PT
>
>Fruity Family Foods
>Sandra prepares Cherry Cheesecake Muffins, Apple Rice Pilaf with Toasted
>Almonds and a Lemony Chicken that’s covered in lemon zest, and a Double
>Strawberry Pie and a Berry Frothy Burst
>
>Episode SH1C20
>
>AIR TIMES:
>June 25, 2005 11:00 AM ET/PT
>
>Movie and Music Night
>Start the evening with Sandra’s Italian fondue with onion blossom, some
>cinnamon kettle corn, Lasagna and a little ceaser salad, and Sandra’s
>ACADEMY COCKTAIL

I just saw a hawaiian luau episode I'd never seen before. It sure was
helpful getting step by step instructions on how to make Rice A Roni.

pepsi

In article >,
wrote:

>I just saw a hawaiian luau episode I'd never seen before. It sure was
>helpful getting step by step instructions on how to make Rice A Roni.

And THEN she added a couple tablespoons of soy sauce?


--
================================================== ====================
ISLAM: Winning the hearts and minds of the world, one bomb at a time.

On Sun, 12 Jun 2005 17:26:00 -0500, (Ubiquitous)
wrote:

>In article >,
>wrote:
>
>>I just saw a hawaiian luau episode I'd never seen before. It sure was
>>helpful getting step by step instructions on how to make Rice A Roni.
>
>And THEN she added a couple tablespoons of soy sauce?

Yep, I guess 1390mg of sodium per box isn't enough.

pepsi

It was only after reading all of the posts in this thread
that I realized you guys were talking about Sandra LEE,
not famed actress Sandra DEE. I thought it was great
she'd have a TV show, even if she wasn't a good cook.
Turns out a Sandra Dee cooking show isn't in the cards:

http://www.cnn.com/2005/SHOWBIZ/Movies/02/20/dee.obit/

On Sun, 12 Jun 2005 15:50:29 GMT, Mark Thorson >
wrote:

>It was only after reading all of the posts in this thread
>that I realized you guys were talking about Sandra LEE,
>not famed actress Sandra DEE. I thought it was great
>she'd have a TV show, even if she wasn't a good cook.
>Turns out a Sandra Dee cooking show isn't in the cards:
>
>http://www.cnn.com/2005/SHOWBIZ/Movies/02/20/dee.obit/
>
>

When you say she wasn't a good cook, you could be talking about either
one.

pepsi

Ubiquitous wrote:

> This ep is best-known for SLop making potato salad with canned potatoes
> (and telling us to save the "juice" in the can to make gravy), telling
> us that the best fried chicken in the world is made with flour and salt
> and confiding that she used to spend mornings with her friend getting
> plastered on the lawn in front of her college with no one the wiser.
>
> This is the only picnic where you'll be praying for ants and/or rain!
>
I saw that show yesterday!! I kept waiting for the secret ingredient
that was going to make the fried chicken... interesting? There was
NOTHING in it to make it remarkable. It appeared to be bland boring
food. Odd.
Goomba

"Goomba38" > wrote in message
...
> Ubiquitous wrote:
>
>> This ep is best-known for SLop making potato salad with canned potatoes
>> (and telling us to save the "juice" in the can to make gravy), telling
>> us that the best fried chicken in the world is made with flour and salt
>> and confiding that she used to spend mornings with her friend getting
>> plastered on the lawn in front of her college with no one the wiser.
>>
>> This is the only picnic where you'll be praying for ants and/or rain!
> I saw that show yesterday!! I kept waiting for the secret ingredient that
> was going to make the fried chicken... interesting? There was NOTHING in
> it to make it remarkable. It appeared to be bland boring food. Odd.
> Goomba

But the best fried chicken *is* made with flour and salt. OK, some pepper
too! But with top quality ingredients and proper cooking this simplest of
recipes will be terrific. Additions may be tasty but should be unnecessary.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Ubiquitous wrote:
> From the Food Network web site:
>
> Picnic
> Sandra will show us that packing a picnic lunch
> is no sweat. In the kitchen it's her grandma's
> Fried Chicken and Deviled Eggs, Apple Slaw and
> Eggy potato Salad. And last - it's her Cherry
> Almond Crumble and Peanut Butter Fudge Cups for
> dessert.
>
> This ep is best-known for SLop making potato salad with canned potatoes
> (and telling us to save the "juice" in the can to make gravy)

Canned ****ing potatoes? There really *is* such a thing?
Ewwwwwwwwwwwwwww. Why?

"record hunter" > wrote

> Canned ****ing potatoes? There really *is* such a thing?
> Ewwwwwwwwwwwwwww. Why?

I'm fond of them. I sautee them with rosemary, they are
terrific.

nancy

On Sun 12 Jun 2005 08:19:24p, Nancy Young wrote in rec.food.cooking:

>
> "record hunter" > wrote
>
>> Canned ****ing potatoes? There really *is* such a thing?
>> Ewwwwwwwwwwwwwww. Why?
>
> I'm fond of them. I sautee them with rosemary, they are
> terrific.
>
> nancy

Canned potatoes are waterlogged and nasty, but, to each his own.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 12 Jun 2005, record hunter wrote:

>
>
> Ubiquitous wrote:
> > From the Food Network web site:
> >
> > This ep is best-known for SLop making potato salad with canned potatoes
> > (and telling us to save the "juice" in the can to make gravy)
>
> Canned ****ing potatoes? There really *is* such a thing?
> Ewwwwwwwwwwwwwww. Why?
>
>

Tee hee hee. Yep. They're out there. The only ones I have ever seen
are whole and have
been peeled and cooked (probably in the can as part of the canning
process) and are about the size of a do-nut hole.

Why? I don't know. I tried them several times. They were always too firm
and tasted "canned". I've never found a good use for them. I haven't ever
tried them on kabobs. They would probably hold together and basting and
grilling might make them edible.

Elaine, too

On Sun 12 Jun 2005 07:50:56p, record hunter wrote in rec.food.cooking:

>
>
> Ubiquitous wrote:
>> From the Food Network web site:
>>
>> Picnic
>> Sandra will show us that packing a picnic lunch
>> is no sweat. In the kitchen it's her grandma's
>> Fried Chicken and Deviled Eggs, Apple Slaw and
>> Eggy potato Salad. And last - it's her Cherry
>> Almond Crumble and Peanut Butter Fudge Cups for
>> dessert.
>>
>> This ep is best-known for SLop making potato salad with canned potatoes
>> (and telling us to save the "juice" in the can to make gravy)
>
> Canned ****ing potatoes? There really *is* such a thing?
> Ewwwwwwwwwwwwwww. Why?

Because they "can"! Pun intended.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 12 Jun 2005 19:50:56 -0700, "record hunter"
> wrote:

>Canned ****ing potatoes? There really *is* such a thing?
>Ewwwwwwwwwwwwwww. Why?

If you like whole potatoes with shishkebab, this is the only way you
can cook potatoes with the rest of the veggies. Interestingly, canned
potatoes are actually "redeemed" when barbecued with the rest of the
veggies. You can barely tell the difference, esp. if the marinade's
"noisy."

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:

> On 12 Jun 2005 19:50:56 -0700, "record hunter"
> > wrote:
> >Canned ****ing potatoes? There really *is* such a thing?
> >Ewwwwwwwwwwwwwww. Why?
>
> If you like whole potatoes with shishkebab, this is the only way you
> can cook potatoes with the rest of the veggies. Interestingly, canned
> potatoes are actually "redeemed" when barbecued with the rest of the
> veggies. You can barely tell the difference, esp. if the marinade's
> "noisy."
> Terry "Squeaks" Pulliam Burd

Actually I did good with parboiling little new potatoes (about apricot
sized) for just about 10 minutes before sticking them on the skewers,
brushed with olive oil, etc. A nice warmup in the microwave might work
too to take the edge off the crispy.
Edrena

Terry Pulliam Burd wrote:
> On 12 Jun 2005 19:50:56 -0700, "record hunter"

>>Canned ****ing potatoes? There really *is* such a thing?
>>Ewwwwwwwwwwwwwww. Why?
>
> If you like whole potatoes with shishkebab, this is the only way you
> can cook potatoes with the rest of the veggies. Interestingly, canned
> potatoes are actually "redeemed" when barbecued with the rest of the
> veggies. You can barely tell the difference, esp. if the marinade's
> "noisy."
>
The synagogue to which we belonged used to have an annual dinner. It
was a great favorite with the congregation and you had to make your
reservations early, in order to be certain of a place for that event.

There would be a salad for appetizer, then very good roasted chicken,
catered by a local "chicken place", carrots and peas and the most
delicious tiny potatoes. They were baked to a golden brown, crispy
crunchy on the outside and of a nice consistency on the inside. The
sisterhood members who were in charge of the kitchen would always make
twice as many of these potatoes as they seemed to need, as there were
so many requests for second helpings of them. For dessert there would
be a buffet of different cakes and cookies and fruit.

When I asked for the potato recipe, I was told that they were canned
potatoes, drained and washed, then dried and sprayed with a small
amount of cooking oil. Then they were dredged with a mixture of flour
and spices and baked in a hot oven. I tried it at home, but I was
never able to duplicate the taste and crunchiness. (

Margaret Suran at lid wrote on 6/14/05 9:45 AM:

>
> When I asked for the potato recipe, I was told that they were canned
> potatoes, drained and washed, then dried and sprayed with a small
> amount of cooking oil. Then they were dredged with a mixture of flour
> and spices and baked in a hot oven. I tried it at home, but I was
> never able to duplicate the taste and crunchiness. (

My mom used to make these with a roast, as I do. I hate to say it but there
is nothing quite like them when done right! My friend's mom makes them with
the Easter lamb and the Xmas ham, the same way Mom taught me to. My
thinking is that there must have been a recipe in the newspaper or a
magazine for these, because it's the same exact technique, down to the
seasoning and our families didn't know one another until 1985!! There must
be a common source for this. (although my friend's mom adds some rosemary to
hers...she's Italian!)

We always rinsed and drained two cans of whole potatoes, and then tossed
them with Lawry's Seasoned Salt, plus extra onion powder and some good
paprika, so they are well-coated. Then, into a hot cast iron skillet, into
which a half stick of margarine has been melted. Toss the potatoes until
well coated with the melted margarine, then let them start to brown. You
can make them entirely on the stovetop, turning them frequently, or you can
put them in the oven for 10-15 minutes. They get beautifully brown.

The flour is an interesting addition, I never tried that but I can see how
it would certainly add to the crispness. I think the melted margarine is
the secret to how crispy they get. When my mom first died, I tried making
home-fries from canned potatoes like I'd watched her make for years, and
mine were oily but not crispy. I thought I was making the recipe healthier,
which I probably was, but the result wasn't nearly as good. I went back to
margarine. And I have to say, I've tried these with butter, too--and
margarine works better! Butter burns faster, I think.

"record hunter" > wrote in message
oups.com...
>
>
> Ubiquitous wrote:
> > From the Food Network web site:
> >
> > Picnic
> > Sandra will show us that packing a picnic lunch
> > is no sweat. In the kitchen it's her grandma's
> > Fried Chicken and Deviled Eggs, Apple Slaw and
> > Eggy potato Salad. And last - it's her Cherry
> > Almond Crumble and Peanut Butter Fudge Cups for
> > dessert.
> >
> > This ep is best-known for SLop making potato salad with canned potatoes
> > (and telling us to save the "juice" in the can to make gravy)
>
> Canned ****ing potatoes? There really *is* such a thing?

Yes and I find them revolting to the point of making me gag (they tasted
like I'd expect... oo, boiled wax or something)..

> Ewwwwwwwwwwwwwww. Why?

To torture young children with no doubt...


Shaun aRe

in article s.net, Shaun
aRe at wrote on 6/14/05 8:34 AM:

>
> "record hunter" > wrote in message
> oups.com...
>>
>>
>> Ubiquitous wrote:
>>> From the Food Network web site:
>>>
>>> Picnic
>>> Sandra will show us that packing a picnic lunch
>>> is no sweat. In the kitchen it's her grandma's
>>> Fried Chicken and Deviled Eggs, Apple Slaw and
>>> Eggy potato Salad. And last - it's her Cherry
>>> Almond Crumble and Peanut Butter Fudge Cups for
>>> dessert.
>>>
>>> This ep is best-known for SLop making potato salad with canned potatoes
>>> (and telling us to save the "juice" in the can to make gravy)
>>
>> Canned ****ing potatoes? There really *is* such a thing?
>
> Yes and I find them revolting to the point of making me gag (they tasted
> like I'd expect... oo, boiled wax or something)..
>
>> Ewwwwwwwwwwwwwww. Why?
>
> To torture young children with no doubt...
>
>
> Shaun aRe
>
>
You can get damn near anything in a can. My best guess it that you might
use them for some kind of long term storage needs, or going camping or
something. But I've got no idea why they'd just be there with the everyday
food items in the supermarket -- you wouldn't think they'd sell enough of
them to matter. I would expect to get canned potatoes at the Boy Scout
store, or a sporting goods place, right next to the dehydrated water.

The concept of 'whole chicken in a can' perplexes me too. As does canned
'pork brains in milk gravy' but I guess if your recipe CALLS for pork
brains, and you can't get fresh . . .

Whole chicken in a can? Is that for real, too? (Boy, I've got it good.)