Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
asparagus, and this potato dish where you slice them super thin and layer
them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
and put them in the oven with the roast until they're brown and crisp.
Dessert is Mom's Trifle.

Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
Pancakes, topped with berries and whipped cream, sausage links, bacon,
scrambled eggs, and orange-pineapple juice.
For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
it's the one with the gingersnaps) because my husband requested it. I'm also
roasting some Cornish Game Hens, and making dressing to go with those.
Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
we'll be snacking on pate, crackers, assorted cheeses, several varieties of
olives, and cornichons.

What's on your plates?

kimberly

In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" >
wrote:

> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly

Tonight (by popular demand) I'm making Singapore chile crab. Tomorrow
will be slightly more Euro-centric--duck à l'orange, latkes (hey, it's
Hanukkah, too), cranberry-orange relish, fennel on the side, and key
lime pie. SO's mom and her aide may join us, but I am doubtful.

Happy holiday in the kitchen!
Cindy

--
C.J. Fuller

Delete the obvious to email me

Nexis wrote:
> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly
>
>

leftover bouillabaisse and cheese on bread.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

weenies and beans

Kimberly wrote:

> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.

Egg Nog Puff Pancakes? Is this your recipe? I found it at
http://66.102.7.104/search?q=cache:G...kes%22 &hl=en

Eggnog Puff Pancakes

6 large eggs
1 1/3 cups dairy eggnog
1 cup all-purpose flour
3/4 teaspoon freshly ground nutmeg
1 stick unsalted butter
1/2 cup sliced almonds
1 tablespoon sugar
Syrup

Preheat the oven to 425 degrees and set the oven rack at the lower middle
level. Mix the eggs in a large mixing bowl with an electric mixer. Add the
eggnog, flour and nutmeg and mix until well-blended, but do not
overmix --batter will be lumpy.

Place the butter in a 9-by-13-inch glass baking dish and put the dish in the
oven until the butter is melted and sizzling -- do not let it brown! Remove
from oven and immediately pour the batter into the baking dish.

Sprinkle the batter with the almonds and sugar. Return the pan to the oven
and bake for 15 to 20 minutes, or until puffed and browned. Serve
immediately with syrup. Serves 6.



> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm
> also roasting some Cornish Game Hens, and making dressing to go with
> those. Mashed yukon golds, green beans, corn, salad, and gravy too. During
> the day, we'll be snacking on pate, crackers, assorted cheeses, several
> varieties of olives, and cornichons.
>
> What's on your plates?

Due to my work schedule and that of my girlfriend, I won't be celebrating
Christmas until Tuesday. Here's what I'll be making for the two of us (and I
thank the wonderful and convivial chat line participants for their inspired
menu suggestions):


Cream of Chestnut Soup with Arugula (BIG hit at Thanksgiving)

Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
cheese,
walnuts, and pears

Sauerbraten
Spaetzle (this is a first for me; wish me luck!)
Glazed Carrots
Glazed Pearl Onions
Sautéed Cabbage

Mincemeat Pie
Sachertorte

I'll be serving a Gewurztraminer with dinner and a selection of coffee/tea
drinks with dessert.


Tonight at work I'll have an olive loaf sandwich and some leftover garbanzo
bean soup. I might make a scaled-down version of Egg Nog Puff Pancakes
before going to work tomorrow; I've got all the ingredients. I haven't yet
decided what I'm going to be eating tomorrow night. Maybe a spinach salad
with Satsuma mandarin sections, red onion rings, black olives, and bacon
(because I have *those* ingredients also).

Bob

On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
> wrote:

>Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
>cheese,
>walnuts, and pears

Oh, this sounds good! I have all the ingredients...maybe I should
make this instead of the salad I had been thinking about. My
Moosewood cookbook is packed up though....

I was going to make a Green Bean, Caramelized Red Onion and Blue
Cheese Salad, from one of the Williams-Sonoma books.

Christine

On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
> wrote:

>Tonight at work I'll have an olive loaf sandwich and some leftover garbanzo
>bean soup.

I am taking a roasted chicken to work tonight..we are having a mini
potluck. One of my Filipino coworkers is bringing lumpia, and Pancit.
Christine

On Sat, 24 Dec 2005 14:40:29 -0800, "Nexis" > wrote:

> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.

Okay, I'm going to need that pancake recipe. Boy, am I going to need
that recipe. Please post that recipe, Kimberly! :-)

Merry Christmas,
Carol

On 24 Dec 2005 18:08:02 -0600, "Bob Terwilliger"
> wrote:

> Kimberly wrote:
>
> > Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> > Pancakes, topped with berries and whipped cream, sausage links, bacon,
> > scrambled eggs, and orange-pineapple juice.
>
> Egg Nog Puff Pancakes? Is this your recipe? I found it at
> http://66.102.7.104/search?q=cache:G...kes%22 &hl=en
>
> Eggnog Puff Pancakes

Bless your pea-pickin' heart, Mr. Terwilliger!

Carol

Christine wrote:

>> Moosewood "Blue Moon" Salad -- essentially, a Waldorf salad with blue
>> cheese, walnuts, and pears
>
> Oh, this sounds good! I have all the ingredients...maybe I should
> make this instead of the salad I had been thinking about. My
> Moosewood cookbook is packed up though....

D'oh! I didn't read this until I got to work, or I could have posted the
full recipe. I typed it into my computer years and years ago. I remember
it's got apples, pears, mayo, bleu cheese, walnuts, and celery. But I'm sure
it's got other stuff (lemon juice, almost certainly), and I don't remember
it all. Maybe somebody else here can provide that recipe?

Bob

On 24 Dec 2005 20:05:04 -0600, "Bob Terwilliger"
> wrote:

>D'oh! I didn't read this until I got to work, or I could have posted the
>full recipe. I typed it into my computer years and years ago.

Post it when you get home..
I am working tonight too..

Christine

In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" >
wrote:

> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
> asparagus, and this potato dish where you slice them super thin and layer
> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
> and put them in the oven with the roast until they're brown and crisp.
> Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm also
> roasting some Cornish Game Hens, and making dressing to go with those.
> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
> olives, and cornichons.
>
> What's on your plates?
>
> kimberly

Spaghetti with Italian sausage from Brianno's and meatballs by Simek's.
:-). Green salad - with tomatoes, sweet peppers, tomatoes, red onion.
Brianno's bread with their Basil Vinaigrette for dunking. The last
bottle of beaujolais nouveau. (There were only two). But it was in my
glass, not on my plate.

Pigmeat about to come out of the freezer for the grinding for the
tourtieres. O joy. Gotta get this done in an hour because that's when
we leave for church.
--
http://www.jamlady.eboard.com, updated 12-22-05

> What's on your plates?
>
> kimberly
>
Wow everything sounds wonderful, but it's "what's in your BOWL" at my house.
We've all come down with some nasty flu and our Christmas present to our
family is we're staying home. It was very sad to cancel all Christmas
travel and visiting, but honestly none of us have the energy. We'll stay
home and recoup and celebrate with our families later next week. So, that
brings me to what the doctor recommended ... Chicken soup. It's actually
the only thing that sounds good and goes down good right now. I made
another huge pot tonight. I had a pound of boneless chicken thighs and took
off from there. I browned them in olive oil. Removed to platter. Added
one large chopped onion and an equal amount of chopped celery. Sautéed for
a while. Added equal amount of chopped carrots and 4 minced cloves of onion
and continued to sauté. Added thyme and a little salt. Then added 16 cups
of water and threw the chicken back in. I simmered it for about 30 minutes.
After tasting it I added some chicken bouillon and one pound of mini bow tie
pasta. Simmered 8 minutes and we were in heaven. The warm soup felt good
and tasted good.

Lynne

We had pizza, which will pale in comparison to the meal we'll have
tomorrow.

Merry Christmas!
Chuck Kopsho
Oceanside, California

On Sat 24 Dec 2005 03:40:29p, Thus Spake Zarathustra, or was it Nexis?

Yours sounds lovely!

> What's on your plates?

We've been nibbling our way through the afternoon and evening. We've had
cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and candies
and cookies. Seems like we've actually eaten more than a meal. <g>

Tomorrow we're going out for Christmas dinner which will most likely be prime
rib, althugh there is a nice selection of other entrees on the menu.


--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Wayne Boatwright" > wrote

> We've had
> cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and
> candies
> and cookies. Seems like we've actually eaten more than a meal. <g>

Isn't that the best? I love appetizers for dinner.

Wondering, do you peel the shrimp before you boil them or after?
I'm inclined to after. I don't want to serve them with the shells
on.

nancy

"Wayne Boatwright" > wrote

> On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
> Young?

>> Wondering, do you peel the shrimp before you boil them or after?
>> I'm inclined to after. I don't want to serve them with the shells
>> on.
>
> I peel all the shrimp after they've been cooked and chilled. I think the
> flavor is better. But I'm with you...I won't serve them in the shells.

Thanks! nancy

On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" > wrote
>
>> We've had
>> cold boiled shrimp and crab, cheeses, ham and biscuits, Chex Mix, and
>> candies and cookies. Seems like we've actually eaten more than a
>> meal. <g>
>
> Isn't that the best? I love appetizers for dinner.

Yes, it's been a great day. No stress, and plenty of goodies to eat.

> Wondering, do you peel the shrimp before you boil them or after?
> I'm inclined to after. I don't want to serve them with the shells
> on.

I peel all the shrimp after they've been cooked and chilled. I think the
flavor is better. But I'm with you...I won't serve them in the shells.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Lynne wrote:

> Wow everything sounds wonderful, but it's "what's in your BOWL" at my
> house.

Bob Marley fan?

Bob

"Nexis" > wrote in message
news:J6krf.3636$nj1.1159@fed1read07...
> Tonight, we're having a USDA Prime rib roast, served with a cous cous
> pilaf, asparagus, and this potato dish where you slice them super thin and
> layer them in a baking pan drizzled with olive oil (I add in rosemary and
> thyme) and put them in the oven with the roast until they're brown and
> crisp. Dessert is Mom's Trifle.
>
> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> scrambled eggs, and orange-pineapple juice.
> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
> it's the one with the gingersnaps) because my husband requested it. I'm
> also roasting some Cornish Game Hens, and making dressing to go with
> those. Mashed yukon golds, green beans, corn, salad, and gravy too. During
> the day, we'll be snacking on pate, crackers, assorted cheeses, several
> varieties of olives, and cornichons.
>
> What's on your plates?
>
> kimberly
>Would you please post the recipe for the Egg Nog Puff Pancakes? Sounds
>delicious! Joy

Cindy Fuller wrote:
> In article <J6krf.3636$nj1.1159@fed1read07>, "Nexis" >
> wrote:
>
>> Tonight, we're having a USDA Prime rib roast, served with a cous cous pilaf,
>> asparagus, and this potato dish where you slice them super thin and layer
>> them in a baking pan drizzled with olive oil (I add in rosemary and thyme)
>> and put them in the oven with the roast until they're brown and crisp.
>> Dessert is Mom's Trifle.
>>
>> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
>> Pancakes, topped with berries and whipped cream, sausage links, bacon,
>> scrambled eggs, and orange-pineapple juice.
>> For Dinner, I'm making Alton Brown's City Ham (from the Ham I Am episode,
>> it's the one with the gingersnaps) because my husband requested it. I'm also
>> roasting some Cornish Game Hens, and making dressing to go with those.
>> Mashed yukon golds, green beans, corn, salad, and gravy too. During the day,
>> we'll be snacking on pate, crackers, assorted cheeses, several varieties of
>> olives, and cornichons.
>>
>> What's on your plates?
>>
>> kimberly
Well Xmas for me will be quiet, restful and full of leftovers.

DH & I nibbled on salmon pate & cheeses before sitting down to a quiet
dinner of cornish game hen w/roasted garlic and a red wine sauce served
on a potato galette (it's based on an old Julia Child recipe that I'll
be darned if I can find, but it turned out great). For a green veg, we
decided on Brussel Sprouts - very nice pairing. Dessert a yummy
cheesecake with cherry topping.

Brunch in the am will be our traditional eats - Eggs Benedict.

Christmas Dinner is going to be a couple of gorgeous filets mignon and
marinated Tiger Prawns cooked outdoors by the Manly Man of the Grill.
Since the weather has warmed up a bunch in the last week, it seemed
like a good idea. Last Sunday we had a major ice storm and it was in
the 20's. Today we almost hit 60 degrees. I'll kick in a green salad
and set a pretty table. Dessert is a very rich flourless chocolate
cake that I'll serve with whipped cream flavored with a bit of
cointreau.

Hope the weather cools down a bit by Monday - I have fixings for oyster
stew.

Time to hang the stockings and toddle off to bed...Wishing all of you a
Merry Christmas!

Nancy T

Christine wrote about the recipe for "Blue Moon":

> Post it when you get home..
> I am working tonight too..

Here ya go!

BLUE MOON (from the _Moosewood Cookbook_)

2 medium-sized tart apples, in chunks
2 perfectly ripe pears, sliced
1 stalk celery, minced
1/4 cup (packed) raisins
2 to 3 tablespoons lemon juice
3/4 cup chopped toasted walnuts

Dressing:
1 cup yogurt
3 to 4 tablespoons mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon honey, or to taste

Combine all salad ingredients. Stir together dressing ingredients in a
separate bowl, pour over salad.

[BOB'S NOTE: I like to use buttermilk instead of yogurt. Just a slightly
different taste and slightly thinner dressing.]

Bob

"Wayne Boatwright" > wrote

> On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
> Young?

>> Wondering, do you peel the shrimp before you boil them or after?
>> I'm inclined to after. I don't want to serve them with the shells
>> on.
>
> I peel all the shrimp after they've been cooked and chilled. I think the
> flavor is better. But I'm with you...I won't serve them in the shells.

Wayne. I got myself all discombobulated getting ready to go to my
brother's ... I completely forgot to peel the shrimp. What a maroon.
No one thought anything of it, I guess, as people just got little plates
and peeled away. Good thing I didn't get in the way, those puppies
were gone in no time.

Heh, my mother had serious reservations why I was serving shrimp with
this jar of red stuff. She was highly skeptical, then she got a whiff. She
was all over that shrimp and cocktail sauce ... I figured she might be once
I told her there was horseradish in it. She's Japanese, she liked that
little spicy kick. I put it in a bowl, I shoulda just done that without
her seeing it was from a jar, tell her I made it myself.

nancy

On Sun 25 Dec 2005 07:11:52p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" > wrote
>
>> On Sat 24 Dec 2005 09:42:03p, Thus Spake Zarathustra, or was it Nancy
>> Young?
>
>>> Wondering, do you peel the shrimp before you boil them or after?
>>> I'm inclined to after. I don't want to serve them with the shells on.
>>
>> I peel all the shrimp after they've been cooked and chilled. I think
>> the flavor is better. But I'm with you...I won't serve them in the
>> shells.
>
> Wayne. I got myself all discombobulated getting ready to go to my
> brother's ... I completely forgot to peel the shrimp. What a maroon.
> No one thought anything of it, I guess, as people just got little plates
> and peeled away. Good thing I didn't get in the way, those puppies
> were gone in no time.

LOL! Lot's of folks are used to eating "peel and eat" shrimp, and I have
no problem with it. I just like to peel them all first so that peeling
doesn't get in the way of eating. <g>

> Heh, my mother had serious reservations why I was serving shrimp with
> this jar of red stuff. She was highly skeptical, then she got a whiff.
> She was all over that shrimp and cocktail sauce ... I figured she might
> be once I told her there was horseradish in it. She's Japanese, she
> liked that little spicy kick. I put it in a bowl, I shoulda just done
> that without her seeing it was from a jar, tell her I made it myself.

For years I bought jars of cocktail sauce until one year when the store was
out. I bought chili sauce and made my own. Have been doing it ever since.
I love the stuff!


* Exported from MasterCook *

Cocktail Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Chili Sauce
3 Teaspoons Lemon Juice
3 Teaspoons Worcestershire Sauce
1 Teaspoon Hot Sauce
1 Teaspoon Granulated Sugar
2 Teaspoons Dehydrated Onion Flakes
2 Teaspoons Celery, Finely Minced
2-3 Tablespoons Horseradish (to taste, depending on how
hot you want it)
1/4 Teaspoon Dried Tarragon -- crumbled

In a small mixing bowl, combine all ingredients and mix thoroughly.
Refrigerate, covered, 2-3 hours or overnight before serving.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:
> On Sun 25 Dec 2005 07:11:52p, Thus Spake Zarathustra, or was it Nancy
> Young?

>
>>Heh, my mother had serious reservations why I was serving shrimp with
>>this jar of red stuff. She was highly skeptical, then she got a whiff.
>>She was all over that shrimp and cocktail sauce ... I figured she might
>>be once I told her there was horseradish in it. She's Japanese, she
>>liked that little spicy kick. I put it in a bowl, I shoulda just done
>>that without her seeing it was from a jar, tell her I made it myself.
>
>
> For years I bought jars of cocktail sauce until one year when the store was
> out. I bought chili sauce and made my own. Have been doing it ever since.
> I love the stuff!
>
>
> * Exported from MasterCook *
>
> Cocktail Sauce
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Cup Chili Sauce
> 3 Teaspoons Lemon Juice
> 3 Teaspoons Worcestershire Sauce
> 1 Teaspoon Hot Sauce
> 1 Teaspoon Granulated Sugar
> 2 Teaspoons Dehydrated Onion Flakes
> 2 Teaspoons Celery, Finely Minced
> 2-3 Tablespoons Horseradish (to taste, depending on how
> hot you want it)
> 1/4 Teaspoon Dried Tarragon -- crumbled
>
> In a small mixing bowl, combine all ingredients and mix thoroughly.
> Refrigerate, covered, 2-3 hours or overnight before serving.

All the years we lived on the east coast and dug our own littlenecks, we
made our own, even easier:

good quality catsup
lemon juice
horseradish
grated onion
a few dashes of Tabasco

No measurement--all to taste. It came out slightly different every
time, but it was all yummy.

gloria p

"Damsel in dis Dress" > wrote in message
...
> On Sat, 24 Dec 2005 14:40:29 -0800, "Nexis" > wrote:
>
>> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
>> Pancakes, topped with berries and whipped cream, sausage links, bacon,
>> scrambled eggs, and orange-pineapple juice.
>
> Okay, I'm going to need that pancake recipe. Boy, am I going to need
> that recipe. Please post that recipe, Kimberly! :-)
>
> Merry Christmas,
> Carol

So sorry Carol, I didn't get this on my server til today! I had about 400
posts I didn't get til today for some reason. The recipe that Bob posted is
identical, except that mine calls for no sugar, and adds 1 tsp cinnamon with
the nutmeg. It's delicious! I love to top with strawberry puree and sliced
berries.

kimberly

"King's Crown" > wrote in message
ink.net...
>> What's on your plates?
>>
>> kimberly
>>
> Wow everything sounds wonderful, but it's "what's in your BOWL" at my
> house. We've all come down with some nasty flu and our Christmas present
> to our family is we're staying home. It was very sad to cancel all
> Christmas travel and visiting, but honestly none of us have the energy.
> We'll stay home and recoup and celebrate with our families later next
> week. So, that brings me to what the doctor recommended ... Chicken soup.
> It's actually the only thing that sounds good and goes down good right
> now. I made another huge pot tonight. I had a pound of boneless chicken
> thighs and took off from there. I browned them in olive oil. Removed to
> platter. Added one large chopped onion and an equal amount of chopped
> celery. Sautéed for a while. Added equal amount of chopped carrots and 4
> minced cloves of onion and continued to sauté. Added thyme and a little
> salt. Then added 16 cups of water and threw the chicken back in. I
> simmered it for about 30 minutes. After tasting it I added some chicken
> bouillon and one pound of mini bow tie pasta. Simmered 8 minutes and we
> were in heaven. The warm soup felt good and tasted good.
>
> Lynne
>

That darned flu is sure making the rounds this year. My brother and his wife
& kids went to Idaho for the holiday, to her dad's place. My brother got
sick on the way there, and by the time they got there his youngest daughter
was sick too, and by Christmas Eve, the oldest boy too.

We, thankfully, have gotten past all but the cough. That's a stubborn cough.

kimberly

On Mon, 26 Dec 2005 16:41:33 -0800, "Nexis" > wrote:

> "Damsel in dis Dress" > wrote in message
> ...
> > On Sat, 24 Dec 2005 14:40:29 -0800, "Nexis" > wrote:
> >
> >> Tomorrow we'll begin with our traditional breakfast of Egg Nog Puff
> >> Pancakes, topped with berries and whipped cream, sausage links, bacon,
> >> scrambled eggs, and orange-pineapple juice.
> >
> > Okay, I'm going to need that pancake recipe. Boy, am I going to need
> > that recipe. Please post that recipe, Kimberly! :-)
> >
> > Merry Christmas,
> > Carol
>
> So sorry Carol, I didn't get this on my server til today! I had about 400
> posts I didn't get til today for some reason. The recipe that Bob posted is
> identical, except that mine calls for no sugar, and adds 1 tsp cinnamon with
> the nutmeg. It's delicious! I love to top with strawberry puree and sliced
> berries.

Thanks, Kimberly. I snagged the recipe when Bob posted it. Can't
make them right away, but hope to soon.

Carol