haha, More for Me!

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Not so much. There are enough dishes that we all enjoy that passing up
a few that only I like is no great hardship.

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Swedish Meetballs. I make them just for me since nobody likes 'em but
me. They remind me of my mom - although she called them Norwegian
Meetballs - since we have a speck of Norwegian in us. :-)

-Tracy

"Tracy" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Swedish Meetballs. I make them just for me since nobody likes 'em but
me. They remind me of my mom - although she called them Norwegian
Meetballs - since we have a speck of Norwegian in us. :-)

This is why I like pork and sauerkraut!! Though mostly English, my mother's
grandmother was right off the boat from Bavaria, and Mama retained a few
German recipes, this being one. So it's not only "haha, more for me! but it
reminds me of my mother, who died some years ago.

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Sure do, but some people are catching on. Mine is almost yours:
Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
vinegar, and well cooked. There's something about the vinegar....

Daniel B. Wheeler

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Artichokes are just for me. Perhaps at an older age my son will like
them, but right now my husband just tells me he hopes I enjoy them.

Something I don't make, but order now and again is pizza with eggplant.
The eggplant is thinly sliced and fried a bit before adding to the
pizza. No one else seems to like it.

--
Queenie

*** Be the change you wish to see in the world ***

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

For me its tomato and chilli mussels, I love mussels but the rest of the
family start to dry retch at the mention of them.

--
Cheers
Craig L

Conquer thyself, till thou has done this, thou art but a slave; for it is
almost as well to be subjected to another's appetite as to thine own.
Sir Richard Francis Burton

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Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Sure do, but some people are catching on. Mine is almost yours:
Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
vinegar, and well cooked. There's something about the vinegar....

Oh, yeahhhhh! It's not only tasty with the meat, it almost seems to have a
tonic effect on the system. Or something. It is one of those things I eat
that I can just *tell* is good for me. It's hard to explain, but I know what
you mean.

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Pork and sauerkraut is mine as well. :~) Great minds think alike.

kili

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Quoted message said:

One of mine is like yours, but has grated potatoes, sauerkraut, browned

pork all layered and then beer poured over and simmered. The smell is
heavenly.

--
Posted via a free Usenet account from http://www.teranews.com

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

v
But everyone else likes mine too, so it isn't all for me.

--
Posted via a free Usenet account from http://www.teranews.com

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

Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

v
But everyone else likes mine too, so it isn't all for me.

O revs up the broomstick.. hm now how long will it take for me to get
there.................

Ophelia said:

"Giusi" <[email hidden]> wrote in message
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Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

v
But everyone else likes mine too, so it isn't all for me.

O revs up the broomstick.. hm now how long will it take for me to get
there.................

Wrong season, O. I only make it in autumn and winter!

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" <[email hidden]> wrote in message
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Quoted message said:

Ophelia said:

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

Quoted message said:

cybercat wrote:
> These are the dishes you make that nobody likes but you.
>
> 🙂
>
> I don't make it often, but mine is pork and sauerkraut.
>
> Do you have one?
v
But everyone else likes mine too, so it isn't all for me.

O revs up the broomstick.. hm now how long will it take for me to get
there.................

Wrong season, O. I only make it in autumn and winter!

*grumble*

Giusi said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Quoted message said:

One of mine is like yours, but has grated potatoes, sauerkraut,
browned

pork all layered and then beer poured over and simmered. The smell is
heavenly.

Ooooooh, I never thought to pour beer over that. I'll bet that's good.
Okay, I'll give it a try. Thanks!

kili

"cybercat" <[email hidden]> dropped this turd news:f51pjl$cld$1
@aioe.org: in rec.food.cooking

Quoted message said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Anything with kraut. Steven hates kraut and he hates corned beef.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Sure do, but some people are catching on. Mine is almost yours:
Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
vinegar, and well cooked. There's something about the vinegar....

Daniel B. Wheeler

Seriously?

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Pork & sauerkraut is one of my favorites. It was a standard when I was a
kid. My only requirement is that the pork & sauerkraut be cooked together.

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

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Quoted message said:

cybercat said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

Sure do, but some people are catching on. Mine is almost yours:
Hillshire Farms Kielbasa sliced thin in cabbage, with a cup or more of
vinegar, and well cooked. There's something about the vinegar....

Oh, yeahhhhh! It's not only tasty with the meat, it almost seems to have a
tonic effect on the system. Or something. It is one of those things I eat
that I can just *tell* is good for me. It's hard to explain, but I know
what you mean.

Treat yourself, find a Polish butcher and buy real smoked kielbasa, not the
Hillshire Farms variety. You'll never go back. Made this at a soup kitchen
once, the hoard loved it (we used 'non-alcoholic beer there, but I use the
real magilla when I do it at home).

2 lbs. smoked kielbasa, sliced into thin rounds
2 - 2 lb. packages of barrel saurkraut, drained
1 - 16 oz. package of egg noodles, cooked
1 - 12-16 oz. bottle of beer, your choice, although we prefer a dark ale
flour for thickening.

Cook noodles according to directions. In roasting pan, mix noodles, kraut
and kielbasa together. Pour 3/4 of the beer over mixture. In remaining
beer, mix enough flour to make a decent thickening agent (you cooks know
what I mean, not too runny or not thick paste) with no lumps. Pour this
mixture over meat/pasta/kraut. With slotted spoon, mix all together. Pop
in 375 degree oven for approximately 30 minutes or until heated thoroughly.
Serve with rye bread and butter, chased with a nice dark ale.
-ginny

"CraigL" <[email hidden]> wrote in message
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Quoted message said:

"cybercat" <[email hidden]> wrote in message
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Quoted message said:

These are the dishes you make that nobody likes but you.

🙂

I don't make it often, but mine is pork and sauerkraut.

Do you have one?

For me its tomato and chilli mussels, I love mussels but the rest of the
family start to dry retch at the mention of them.

--
Cheers
Craig L

Conquer thyself, till thou has done this, thou art but a slave; for it is
almost as well to be subjected to another's appetite as to thine own.
Sir Richard Francis Burton

Favorite that none in the house can stand? Liver and onions, or maybe just
fried chicken livers.
-ginny