Dinner Tonight

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 23 Jun 2005 06:55:09p, LynneA wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I put a roast in the crockpot this morning and will make oven roasted
potatoes, carrots, and onions to go with it for dinner. I just put a
chocolate angel food cake in the oven a few minues ago. Will frost
that with a fluffy white frosting (7-minute?).
--
Wayne Boatwright *¿*
____________________________________________

Ohh, that sounds lovely, 7 minute frosting is my favorite! I've never
had a chocolate angel food cake, but for my birthday this year I made a
regular angel food frosted with the 7 minutes, deeeeevine!

Lynne A
[email hidden]

Thanks, Lynne. Happy belated birthday! You can easily adapt your recipe
to chocolate. Substitute an equal amount of cocoa for 1/3 cup of cake
flour. Sift them together before folding into the batter.

--
Wayne Boatwright *¿*

Thank you Wayne! I will definitely try the chocolate angel food cake as
soon as it cools off enough to bake again, I love a good angel food!

Lynne A
[email hidden]

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 23 Jun 2005 06:55:09p, LynneA wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I put a roast in the crockpot this morning and will make oven roasted
potatoes, carrots, and onions to go with it for dinner. I just put a
chocolate angel food cake in the oven a few minues ago. Will frost
that with a fluffy white frosting (7-minute?).
--
Wayne Boatwright *¿*
____________________________________________

Ohh, that sounds lovely, 7 minute frosting is my favorite! I've never
had a chocolate angel food cake, but for my birthday this year I made a
regular angel food frosted with the 7 minutes, deeeeevine!

Lynne A
[email hidden]

Thanks, Lynne. Happy belated birthday! You can easily adapt your recipe
to chocolate. Substitute an equal amount of cocoa for 1/3 cup of cake
flour. Sift them together before folding into the batter.

--
Wayne Boatwright *¿*

Thank you Wayne! I will definitely try the chocolate angel food cake as
soon as it cools off enough to bake again, I love a good angel food!

Lynne A
[email hidden]

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm having the other half of my Barbs rhubarb custard cake!

Sarah

LMAO, that stuff is addictive, isn't it??

Lynne A
[email hidden]

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm having the other half of my Barbs rhubarb custard cake!

Sarah

LMAO, that stuff is addictive, isn't it??

Lynne A
[email hidden]

Kate Connally said:

Damsel said:

Cheeseburger with chopped onion and red bell pepper mixed in, served
open-face on 12-grain toasted bread. Maybe some Claussen's dill pickle
slices. And a salad with the usual iceberg lettuce, ripe, juicy tomatoes,
scallions, black olives, cheese, and ham. At least that's what I'm having.

This made me think about the whole concept of open-faced
sandwiches? I don't get the point. Since you have to eat
it with a fork anyway, why not just put the meat
on the plate and have a slice of bread with it?

Serving a sandwich open-faced allows people like diabetics to have the
taste of a sandwich without as many carbs. I wound up eating the burgers
sans bread, anyway.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Kate Connally said:

Damsel said:

Cheeseburger with chopped onion and red bell pepper mixed in, served
open-face on 12-grain toasted bread. Maybe some Claussen's dill pickle
slices. And a salad with the usual iceberg lettuce, ripe, juicy tomatoes,
scallions, black olives, cheese, and ham. At least that's what I'm having.

This made me think about the whole concept of open-faced
sandwiches? I don't get the point. Since you have to eat
it with a fork anyway, why not just put the meat
on the plate and have a slice of bread with it?

Serving a sandwich open-faced allows people like diabetics to have the
taste of a sandwich without as many carbs. I wound up eating the burgers
sans bread, anyway.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Sarah said:

I'm having the other half of my Barbs rhubarb custard cake!

ROFLMAO! It's addictive, isn't it?

Carol

--
Coming at you live, from beautiful Lake Woebegon

Sarah said:

I'm having the other half of my Barbs rhubarb custard cake!

ROFLMAO! It's addictive, isn't it?

Carol

--
Coming at you live, from beautiful Lake Woebegon

biig said:

Sounds like red bell peppers are plentiful....I got some on sale here
in SW Ontario Canada for 97c a lb. They're usually 3.99 a lb....Sharon

You can't beat that! I love those things. 🙂

Carol

--
Coming at you live, from beautiful Lake Woebegon

biig said:

Sounds like red bell peppers are plentiful....I got some on sale here
in SW Ontario Canada for 97c a lb. They're usually 3.99 a lb....Sharon

You can't beat that! I love those things. 🙂

Carol

--
Coming at you live, from beautiful Lake Woebegon

Damsel said:

Cheeseburger with chopped onion and red bell pepper mixed in, served
open-face on 12-grain toasted bread. Maybe some Claussen's dill pickle
slices. And a salad with the usual iceberg lettuce, ripe, juicy tomatoes,
scallions, black olives, cheese, and ham. At least that's what I'm having.

Sounds good! DH makes fantastic burgers. They are hugh at more than a
1/4 lb. I'm guessing getting close to 1/2 lb. Anyway, we use these
really nice buns or if I'm in the mood I make homemade buns. They are
pretty good too if anyone wants the recipe. Toppings for the burgers
include: cheese, dill pickles, onion slice, tomato slice, ketchup,
mustard, relish, mustard, sauteed mushrooms, and mayo. Honestly, I
can't eat a whole one but they sure are good!

Quoted message said:

Crash will have a boring ol' plain cheeseburger, probably with ketchup,
mustard, and the dreaded bread and butter pickles. He'll have some
deli-type potato salad (it's too hot for me to make my own right now).

It's hotter than hades here so I can really relate. These types of
days, I toss the majority of the meal on the barbeque. Things like
potato salad end up being made about 7 in the morning. I haven't had a
deli potato salad I like yet 🙁

Quoted message said:

For dessert, we'll have homemade cinnamon bread from one of Crash's
admirers. (Thanks!)

It's never occured to me to put bell peppers of any color into a hamburger,
but I got two flawless fruits for a great price the other day, and this
just sounded good. I'll let you know if it bears repeating.

Bell peppers are good as are hot peppers, one of my favourites. Talk
about a taste sensation!

Quoted message said:

Carol

kilikini said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel wrote on 23 Jun 2005 in rec.food.cooking

Quoted message said:

It's never occured to me to put bell peppers of any color into a
hamburger, but I got two flawless fruits for a great price the
other day, and this just sounded good. I'll let you know if it
bears repeating.

Carol

2 chicken Breast marinaded in a soy sauce and ginger...Grilled and
glazed with a chipotle-loginberry glaze and a mixed tossed salad.

Very warm and sticky here...and looks like major thunder storm is
acoming.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

I drank my dinner and passed out. But I made smoked chicken stirfry for my
hubby and a mixed green salad with Feta cheese.

kili

err, you drank your dinner? I'm missing something here!

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Damsel wrote on 23 Jun 2005 in rec.food.cooking

>It's never occured to me to put bell peppers of any color into a
>hamburger, but I got two flawless fruits for a great price the
>other day, and this just sounded good. I'll let you know if it
>bears repeating.
>
>Carol
>

2 chicken Breast marinaded in a soy sauce and ginger...Grilled and
glazed with a chipotle-loginberry glaze and a mixed tossed salad.

Very warm and sticky here...and looks like major thunder storm is
acoming.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

I drank my dinner and passed out. But I made smoked chicken stirfry for

my

Quoted message said:

Quoted message said:

hubby and a mixed green salad with Feta cheese.

kili

err, you drank your dinner? I'm missing something here!

I tend to drink my dinners. :~) Beer and whisky. Oh well. My hubby gets
the grinds.

kili

Damsel said:

Kate Connally said:

Damsel said:

Cheeseburger with chopped onion and red bell pepper mixed in, served
open-face on 12-grain toasted bread. Maybe some Claussen's dill pickle
slices. And a salad with the usual iceberg lettuce, ripe, juicy tomatoes,
scallions, black olives, cheese, and ham. At least that's what I'm having.

This made me think about the whole concept of open-faced
sandwiches? I don't get the point. Since you have to eat
it with a fork anyway, why not just put the meat
on the plate and have a slice of bread with it?

Serving a sandwich open-faced allows people like diabetics to have the
taste of a sandwich without as many carbs. I wound up eating the burgers
sans bread, anyway.

That, perhaps, is a reason for some people might do it
but I don't think that was the original reason for inventing
the "open-faced sandwich".

Damsel said:

Sarah said:

I'm having the other half of my Barbs rhubarb custard cake!

ROFLMAO! It's addictive, isn't it?

And here I always thought I was the only one who
wanted to eat the whole thing at one sitting.

Kate

On Mon 27 Jun 2005 12:19:08p, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Damsel said:

Kate Connally said:

Damsel wrote:
>
> Cheeseburger with chopped onion and red bell pepper mixed in,
> served open-face on 12-grain toasted bread. Maybe some Claussen's
> dill pickle slices. And a salad with the usual iceberg lettuce,
> ripe, juicy tomatoes, scallions, black olives, cheese, and ham. At
> least that's what I'm having.

This made me think about the whole concept of open-faced
sandwiches? I don't get the point. Since you have to eat
it with a fork anyway, why not just put the meat on the plate and
have a slice of bread with it?

Serving a sandwich open-faced allows people like diabetics to have the
taste of a sandwich without as many carbs. I wound up eating the
burgers sans bread, anyway.

That, perhaps, is a reason for some people might do it
but I don't think that was the original reason for inventing
the "open-faced sandwich".

More like it's because etiquette once dictated eating a sandwich with a
knife and fork.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

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

On Mon 27 Jun 2005 12:19:08p, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Damsel said:

Kate Connally said:

Damsel wrote:
>
> Cheeseburger with chopped onion and red bell pepper mixed in,
> served open-face on 12-grain toasted bread. Maybe some Claussen's
> dill pickle slices. And a salad with the usual iceberg lettuce,
> ripe, juicy tomatoes, scallions, black olives, cheese, and ham. At
> least that's what I'm having.

This made me think about the whole concept of open-faced
sandwiches? I don't get the point. Since you have to eat
it with a fork anyway, why not just put the meat on the plate and
have a slice of bread with it?

Serving a sandwich open-faced allows people like diabetics to have the
taste of a sandwich without as many carbs. I wound up eating the
burgers sans bread, anyway.

That, perhaps, is a reason for some people might do it
but I don't think that was the original reason for inventing
the "open-faced sandwich".

More like it's because etiquette once dictated eating a sandwich with a
knife and fork.

--
Wayne Boatwright Õ¿Õ¬
____________________________________________

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

Last night: pasta primavera -- sauteed some carrots, cauliflower,
sugar snap peas and garlic in olive oil, stirred in some chopped
tomatoes, tossed it all with whole wheat spaghetti, and sprinkled
over some fresh parsley.

Since we were healthy last night, tonight is corn dog casserole! Mix
up some Jiffy corn muffin mix and stir in a few chopped up hot dogs.
Bake in a casserole dish. We'll have carrot and celery sticks on the
side.

Tara