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RE: Popcorn Balls?
Mr. Ddog
I just went into ask.com and typed in popcorn balls and it brought up many to choose from. Give it a try.
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Outbound
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10/15/09 05:39pm |
Camp Cooks and Connoisseurs
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RE: Zucchini Casserole
Being widowed and living alone with my dog a 13 x 9 baking dish is a lot of casserole. I wonder how this would do by freezing some of it. I am also thinking of trying it over some kind of pasta like spaghetti.
Ed, I didn't notice the taste of the dressing that much but if it is a problem for you a pasta I think would work well in place of the dressing, I don't know. Can try it.
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Outbound
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10/15/09 11:07am |
Camp Cooks and Connoisseurs
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RE: Zucchini Casserole
Well this casserole is really really good. It is a keeper. I will be doing this again. I am taking some over to the shop on the farm where my son and I have a project going. He will be going there directly from work and won't be home for dinner so I will take some to him for his dinner.
Thanks again Mrs. Mik
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Outbound
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10/14/09 05:59pm |
Camp Cooks and Connoisseurs
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RE: Zucchini Casserole
This recipe was really AWESOME and so simple to make! A GREAT way to get rid of extra zucchini!
Here's the recipe!
Quote:
3 cups zucchini, shredded
1 cup carrots, shredded
1/2 cup onion, chopped
1 pkg. Stove Top stuffing (chicken flavor)
1 stick butter, melted
1 cup sour cream
1 can cream of chicken soup
1 cup cheddar cheese, shredded
Mix all ingredients together. Bake at 350 degrees for 45 minutes covered
and 15 minutes uncovered.
Enjoy!
Julie
Julie:
This is what I have done and it is in the oven at this moment. I am not a fan of cooked carrots and don't have any on hand nor will I eat oakra or collard greens. But anyway I omitted the carrots and added about a cup and a half more zucchini. Then after mixing that all up I thought I might fry up some bacon in pieces and mix in but didn't. If I like this casserole maybe the next time. At the last minute I added a 12 ounce package of Birds Eye brand Frozen Steamfresh Garlic Baby Peas with Mushrooms, thawed (that was all the peas I had on hand) and mixed them in. The mixture filled the 13x9 inch baking dish perfectly.
It now has eleven more minutes to bake covered. I may, depending on what it looks like when I uncover it to bake the next 15 minutes uncovered, add some more cheese to the top. I may also need to adjust the baking time a little as well before uncovering since it is so full.
I will let you know how it turns out and how I like it. And again thanks for the recipe
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Outbound
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10/14/09 03:38pm |
Camp Cooks and Connoisseurs
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RE: Zucchini Casserole
Sounds good. I have an abundance of zucchini and will make this in the next few days. Thanks for posting.
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Outbound
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10/12/09 05:48pm |
Camp Cooks and Connoisseurs
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RE: Chicken and Dumplings
Here is a recipe I got from Christy Jordan's web site. For complete how to go to southernplate.com
Chicken and Dumplings
3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour (both sides) and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Then add shredded chicken and gently push down in and turn on low until ready to serve.
by Christy Jordan
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Outbound
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10/02/09 08:57pm |
Camp Cooks and Connoisseurs
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RE: What to do with ham bones plus meat on them
Al, thanks for the cornbread recipe and cook book info. Really appreciate it. Thanks again
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Outbound
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09/23/09 10:06am |
Camp Cooks and Connoisseurs
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RE: What to do with ham bones plus meat on them
Al, Can you share that cornbread recipe with us please?
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Outbound
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09/22/09 10:04am |
Camp Cooks and Connoisseurs
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RE: Lost Wallet
Thats good news to hear Ronnie.
The Thursday before the Labor Day weekend I left my glasses in my glasses case in a shopping cart at one of 2 major grocery stores in Post Falls Idaho. They are still missing. Guess what I get to do now. Needed new ones anyway.
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Outbound
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09/16/09 02:21pm |
Around the Campfire
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RE: Freezing Bread
I leave the loaves of bread in their original plastic bag and also in the plastic shopping bag and put into the freezer. When thawing I just leave out on the counter for awhile. If I need it right away I will put in the microwave for a few seconds. Also when I use frozen bread thawed or not I will microwave the desired number of slices for 12 to 15 seconds which softens it up more like really fressh bread. Have been doing this for years. Works really well. And the loaves of bread can be frozen for much longer than a month and they are just fine.
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Outbound
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07/31/09 02:22pm |
Camp Cooks and Connoisseurs
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RE: Radishes, Radishes everywhere
Hahaha good picture. The art work is very interesting also. The reason I asked the question about radishes is that I have lots and also that I just got my pearly white dentures and so far I cannot eat anything very solid, only soft foods. Sticking to soups and pastas etc. I have been putting radishes and other foods in the blender and adding to or making soups and the like. Hahaha even salads in the blender, more like a cole slaw.
I really appreciate everyones responses. Keep them coming. Thanks
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Outbound
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07/22/09 03:33pm |
Camp Cooks and Connoisseurs
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RE: Viet Nam Vets
USMC, 2nd MAW MAG 31, in country, 1966-1969
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Outbound
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07/20/09 01:55pm |
Around the Campfire
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RE: Radishes, Radishes everywhere
Well I guess I will do what I always do with them and what was suggested and that is to share them with the neighbors. I'm sure not going to sort through 565,000 recipes. Thanks for your responses.
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Outbound
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07/14/09 02:17pm |
Camp Cooks and Connoisseurs
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Radishes, Radishes everywhere
What can you do with Radishes besides slicing for salads and trays etc.? Are they good for soups/stews? Any suggestions will be appreciated. Curious minds would like to know.
Thanks
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Outbound
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07/13/09 09:55pm |
Camp Cooks and Connoisseurs
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RE: Another star has fallen
Her main hit was Dark Moon, Teenage Prayer, listen to it here
http://www.youtube.com/watch?v=W56dJMhhGP8
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Outbound
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06/29/09 07:19pm |
Around the Campfire
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RE: Another star has fallen
Not only the star of My Little Margy but also a really great singer with hit records. She was an outstanding actress and singer and appeared on many other shows.
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Outbound
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06/29/09 07:00pm |
Around the Campfire
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RE: Rack for my skillets
That is a cool idea and solution for your skillets and even other items. Will keep that idea in mind. Thanks for sharing it.
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Outbound
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06/29/09 08:47am |
Camp Cooks and Connoisseurs
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Fellow Marine
A local fellow Marine finally recieves his due from long ago. He missed his high school prom and graduation when he was called up. You can read about it here.
http://www.khq.com/Global/story.asp?S=10537111
Too bad things have to take so long, 43 years.
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Outbound
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06/15/09 08:00pm |
Around the Campfire
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RE: Campfire
It never ceases to amaze me that when some one shares a really good camping experience with the rest of us that the babysitters (or camping police) come out of the wood work. Clean up the campsite, make sure your fire is dead out, and driving instructions etc etc. Give me a break. The OP didn't ask for advice or suggestions, simply was sharing a nice camping experience. He'll probably not share anything again with you uppity do-gooders.
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Outbound
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06/09/09 09:43am |
RV Lifestyle
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RE: Need recipe
Uppercrust
I found a recipe by Ol'Blue, Debbie. I believe she posted in in February of 2008. I hope this is will help.
I can't find it in the archives so will type it out as I have in printed.
HAWAIIAN RIBS
5 to 6 pounds PORK SPARERIBS
3 cups PINEAPLE JUICE
1 1/3 cup BROWN SUGAR
1 tablespoon MUSTARD; Powder
1/4 cup KETCHUP
1/3 cup RED WINE VINEGAR
2 tablespoons LEMON JUICE
2 tablespoons SOY SAUCE
1/4 teaspoon CLOVES; Ground
1 1/2 teaspoons GINGER
2 1/2 tablespoons GARLIC; Minced
1/2 teaspoon CAYENNE PEPPER
BARBECUE SAUCE; Your Favorite
In a large baking pan or roasting pan; mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces. Add ribs to marinade. Cover; refrigerate turning occasionally, for 8 hours or overnight. Bake ribs in the marinade for 2 hours at 275 degrees; turning ribs occasionally. Grill ribs until heated through, basting with BBQ sauce, and turning frequently
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Outbound
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06/09/09 08:49am |
Camp Cooks and Connoisseurs
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