Re: Supper tonight

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

Quoted message said:

I'm guessing Giacomo is a horse in the Derby?

Quoted message said:

Quoted message said:

Da winnah -- at something like 50:1 odds. Biggest longshot winner
since 1913.

Dayum! I shoulda called my bookie! <G>

Hindsight. <g> I have absolutely no interest and/or knowledge of
horseracing, but I love to watch the big three races they televise (I
think they do the other two) -- there's just something about it that's
exciting. And I absolutely loved the broadcaster who was astride a
horse, microphone in hand, interviewing the winning jockey within a
minute of the win. That was too funny!

Quoted message said:

Wish they would put a little more gravy in pot pies 🙂 By the time
you bake them (or these days, nuke them) the gravy bubbles out now
matter how many times you [censored] the crust with a fork to vent the
pie. Grrrr.
Jill

Marie's are nuked from frozen and I think there's plenty of gravy. It
rarely bubbles out and then, not much at that. "-0) And you nuke 'em
inside the box they're in. Marie and a salad beets borscht any day of
the week -- or eon.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

A little birdie told me that Melba's Jammin' <[email hidden]>

Quoted message said:

Marie's are nuked from frozen and I think there's plenty of gravy. It
rarely bubbles out and then, not much at that. "-0) And you nuke 'em
inside the box they're in. Marie and a salad beets borscht any day of
the week -- or eon.

Marie is a damned fine cook, isn't she? We have two of her chicken pot
pies in the freezer. Gonna have to eat those this week.

Mom always talked about Sara Lee, Betty Crocker, and [censored] Farmer (the
candy) by their first names. Marie Callendar gets the same familiarity
from me, although the only products we buy are the pot pies. They're that
good!

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

Quoted message said:

A little birdie told me that Melba's Jammin' <[email hidden]>

Quoted message said:

Marie's are nuked from frozen and I think there's plenty of gravy. It
rarely bubbles out and then, not much at that. "-0) And you nuke 'em
inside the box they're in. Marie and a salad beets borscht any day of
the week -- or eon.

Marie is a damned fine cook, isn't she? We have two of her chicken pot
pies in the freezer. Gonna have to eat those this week.

Mom always talked about Sara Lee, Betty Crocker, and [censored] Farmer (the
candy) by their first names. Marie Callendar gets the same familiarity
from me, although the only products we buy are the pot pies. They're that
good!

Carol

She is soitanly a fine cook. Wish I could remember the name of a local
cheesecake mfgr of some years ago. Mighty fine cheesecakes -- better
than I could make, so I never bothered to make my own.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

jmcquown said:

Melba's Jammin said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Melba's Jammin' wrote:

>And to think I almost put ten bucks on Giacomo. . . .
>
>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.

I'm guessing Giacomo is a horse in the Derby?

Da winnah -- at something like 50:1 odds. Biggest longshot winner
since 1913.

Dayum! I shoulda called my bookie! <G>

Quoted message said:

Quoted message said:

Marie Callender pot pies don't look bad, although I've never tried
one. I've paused by the section in the grocery store and looked at
them, but for some reason I've always passed them by. Does Rob like
them?
Jill

He does. I do, too. I've always loved commercial pot pies, from the
time Swanson's had them in little aluminum mini-[censored] pans. I think
it's the salt and gravy. When I was a kid, they were a treat.

Wish they would put a little more gravy in pot pies 🙂 By the time you bake
them (or these days, nuke them) the gravy bubbles out now matter how many
times you [censored] the crust with a fork to vent the pie. Grrrr.

Jill

Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.

gloria p

jmcquown said:

Melba's Jammin said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Melba's Jammin' wrote:

>And to think I almost put ten bucks on Giacomo. . . .
>
>Barley-Mushroom Soup for me; Marie Callender pot pie for Rob.

I'm guessing Giacomo is a horse in the Derby?

Da winnah -- at something like 50:1 odds. Biggest longshot winner
since 1913.

Dayum! I shoulda called my bookie! <G>

Quoted message said:

Quoted message said:

Marie Callender pot pies don't look bad, although I've never tried
one. I've paused by the section in the grocery store and looked at
them, but for some reason I've always passed them by. Does Rob like
them?
Jill

He does. I do, too. I've always loved commercial pot pies, from the
time Swanson's had them in little aluminum mini-[censored] pans. I think
it's the salt and gravy. When I was a kid, they were a treat.

Wish they would put a little more gravy in pot pies 🙂 By the time you bake
them (or these days, nuke them) the gravy bubbles out now matter how many
times you [censored] the crust with a fork to vent the pie. Grrrr.

Jill

Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.

gloria p

On Sun, 08 May 2005 22:57:59 GMT, Puester <[email hidden]>

Quoted message said:

Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.

gloria p

<shake> Listen to me, right now! To get the same flavor as the
commercial ones by making it yourself, it's not the salt... it's onion
POWDER. You cook the meat and make your gravy. Let it mellow
overnight in the refrigerator. The next day, cook the frozen mixed
vegetables, add to the cubed meat and gravy, add the onion powder (and
yes, some salt), put it in the pie plate, put the topping on and bake.

Of course, it is easier to just buy the frozen ones ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

Melba's Jammin said:

Wish I could remember the name of a local
cheesecake mfgr of some years ago. Mighty fine cheesecakes -- better
than I could make, so I never bothered to make my own.

I was pretty surprised at how good WalMart's cheesecakes are. Ariane's
little sister brought a chocolate cheesecake sampler to last summer's
cook-in. We've bought two more since then. MAH-velous!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin said:

Wish I could remember the name of a local
cheesecake mfgr of some years ago. Mighty fine cheesecakes -- better
than I could make, so I never bothered to make my own.

I was pretty surprised at how good WalMart's cheesecakes are. Ariane's
little sister brought a chocolate cheesecake sampler to last summer's
cook-in. We've bought two more since then. MAH-velous!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Curly Sue said:

On Sun, 08 May 2005 22:57:59 GMT, Puester <[email hidden]>

Quoted message said:

Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.

gloria p

<shake> Listen to me, right now! To get the same flavor as the
commercial ones by making it yourself, it's not the salt... it's onion
POWDER. You cook the meat and make your gravy. Let it mellow
overnight in the refrigerator. The next day, cook the frozen mixed
vegetables, add to the cubed meat and gravy, add the onion powder (and
yes, some salt), put it in the pie plate, put the topping on and bake.

Of course, it is easier to just buy the frozen ones ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

But I like really flaky crust! I have a recipe (somewhere) that I got from
an old (we're talking 20 years) Cooking Light magazine that calls for phyllo
dough as the crust. Next time I make it I'll add ONION POWDER, okay? 😉

Jill

On Mon, 9 May 2005 15:44:23 -0500, "jmcquown" <[email hidden]>

Quoted message said:

Curly Sue said:

On Sun, 08 May 2005 22:57:59 GMT, Puester <[email hidden]>

Quoted message said:

Funny, I wish they'd put a bit more MEAT in. Even in the expensive
ones, you're lucky to get more than 3 pieces of chicken or turkey.
Homemeade solves that, but as Barb says, you don't quite get the
flavor kick unless you put in an obscene amount of salt.

gloria p

<shake> Listen to me, right now! To get the same flavor as the
commercial ones by making it yourself, it's not the salt... it's onion
POWDER. You cook the meat and make your gravy. Let it mellow
overnight in the refrigerator. The next day, cook the frozen mixed
vegetables, add to the cubed meat and gravy, add the onion powder (and
yes, some salt), put it in the pie plate, put the topping on and bake.

Of course, it is easier to just buy the frozen ones ;>

Sue(tm)
Lead me not into temptation... I can find it myself!

But I like really flaky crust! I have a recipe (somewhere) that I got from
an old (we're talking 20 years) Cooking Light magazine that calls for phyllo
dough as the crust. Next time I make it I'll add ONION POWDER, okay? 😉

Jill

Thank you, now I can rest!

Sue(tm)
Lead me not into temptation... I can find it myself!