Conference turris::cooks

    Tonight we are having leftovers!  A while back I had made a broccoli
    bake that I had doctored up from a recipe here in the notes file and
    froze it.  It included:
    
    Leftover grilled chicken cut up
    1 can cream of celery soup
    1 can cream of broccoli soup
    a dab of sour cream I had in the fridge
    1 cup mozzorella cheese
    1 package frozen broccoli
    and tons of pepperidge farms stuffing mix on top with drizzled butter
    
    375 degrees for 30 min or til bubbly and yum!
    
    I hope its as good tonight as it was then!

    
    
    
    
    Make a sauce using:
    
    	white sauce
    	american cheese
   	ketchup
    	worcestershire
    	lemon juice
    
    Line a caserole dish with slices onions and mushrooms
    Top with a pound of scallops
    Cover with sauce
    Top with buttered bread crumbs
    Bake at 350F for 1/2 hour
    Serve over egg noodles
    With garlic bread
    Steamed broccoli on the side    
    
    Yummy,yummy,yummy. Kate

    Monday night it was:
    
    Peel and eat shrimp with homemade hot dipping sauce
    Dry fried stringbeans with balsamic vinager sauce (I put the recipe in
    	here once for that)
    Boiled new red potatoes with sour cream, tiny very sweet potatoes, mmmmm
    Noodles with an oriental sauce 
    and, later in the evening, ice cream.
    
    I figure, I hit all four food groups by the end of the night.  So,
    it was not all one culture... it sure was good!
    
    --Louise

 Last night was leftover homemade "chinese" food. Fried rice (chicken and
steak), Kung Pao Diced chicken (szechuan, moderately hot since I already ate the
very hot batch), and beef with broccoli.

 Tonight is grilled teriyaki venison rib eye steaks (almost at the end of the
venison) with baked potatoes and lemon flavored carrots. 

 The Doctah

    Last night we had leftover rice and veggies, and I made some
    microwave chicken using the French's new coating mix.  Really good!

I've been going thru a pasta binge for weeks now, and have been trying new 
recipes (the good ones are posted in #2967).  Last night had cheese ravioli
with leftover homemade meat sauce that had zucchini, mushrooms and peppers
added to it  and a huge salad.

d

    Let's see,
    
    I think I'll have venison burgers on the grill with salad.
    
    Christine

    Last night I made a quick and easy meal for one......
    
    made 2 servings of minute rice (really 5 min rice)
    
    In a small fry pan, spray with pam, 4 oz. of lean hamburger, onion, peppers
    an crushed red pepper.  Cover to cooked 10 mins. 
    
    Add rice and a can of stewed tomatoes drained.....thats it!!!
    
    It was like stuffed peppers without the peppers.
    
    
    

    Wow  - This is fun!  I want to come over some of your places for
    dinner, especially WILDE! Where do you buy that wheat stuff!?
    
    Lets See:
    
    Tonight its going to be a Boboli Pizza !
    
    Boboli
    Contidina Squeeze Pizza Sauce
    Pepperoni and ANCHOVIES!!!!!!
    And Cheese whatever I have!!!
    
    Salad Too!  Can't Wait!  I haven't tried these Boboli's yet so it will
    be interesting to see how they are!
    

    I came home from work to find that my daughter had made Lemon Chicken,
    French Style Green Beans, Rice Pilaf and Brownies for dessert.
    
    Excellent!
    

    Tonight is the Tuna Casserole night.  I posted the recipe the other
    day.
    
    Nice and easy.
    
    Flo
    

Tonight's a late night, so it will be a quick and easy supper:


Macaroni and Cottage Cheese

Reheated Leftover Salmon Steaks 

Israeli Salad - (Diced tomatoes, kirby cucumbers, peppers and carrots w/ spices,
                 some olive oil and vinegar) 

Fruit Compote - (made 2 nights ago)

    
    scallops coated with Ritz cracker crumbs, and butter, baked at 350 for
    30 min or so. Everything taste better with RITZ!!

    Tonite it's beef kabobs with couscous summer medley (couscous
    with shredded zucchini, carrots, onions and herbs). num, num!!
    
    Last nite was stuffed peppers, and the nite before was country
    chicken and gravy (a very low fat recipe), with mashed taters,
    and brussel sprouts.
    
    pat

    Please post the couscous summer medley and the country chicken and
    gravey recipes.
    
    Thanks
    
    Flo
    
    Tonight we're having a pork chop and rice casserole.  If it is any
    good, I'll post.
    
      

    
    
    Ginger Beef Stir-fry over rice!

    Last night we had leftover chicken schnitzel.  I put capers and lemon
    juice on mine, yum yum.  Egg noodles.  Steamed asparagus.
    
    Planning Sunday dinner:  probably marinated lamb kebabs and rice.  I'll
    see if DeMoulas has stuffed grape leaves and feta cheese.  Oranges,
    dates, and almond salad to round things out!
    
    Laura

    I have catering class tonight, but tomorrow will be chicken with
    grapes, honey and various eastern spices, saffron rice and carrot salad
    with poppy seeds.
    
    Over the weekend I am going to cook a duck with a fruit sauce (haven't
    decided what fruit yet) - from my cooking class last Thursday.
    
    Cathryn

    Tonight is mexican night:
    
    Enchilada Casserole with
    
    Layered Corn Tortillas
    Enchilada Sauce
    Cheese
    Canned Roast Beef
    Can of Corn and I wish I had some olives!
    
    Throw it in the oven and bake til bubbly!
    
    Refried Beans on the side!
    
    We are piggies lately!!
    
    Mmmm now I'm thinking of what I can make with feta cheese. (I love it!)
    and Asparagus too!
    

    Tonight - Raisin Bran.
    I may go really wild and throw in some brown sugar.
    
    Tomorrow - probably Cheerios - but it could be peanut butter
    and jelly sandwiches.  I will be sure to keep you informed.
    
    

    Re: .23 

    Mike, please post the recipe for Raisin Bran.  This sounds really
    good.

    Thanks,
    Diane
    

    Diane... I think that re: .23 meant "cereal"? no cooking at all,
    
    at least that is what I thought... and you don't need a recipe for
    that! but, but maybe I am wrong?
    

	Re: .-1  Yes, no kidding.  That was a joke.  But thanks.

	As for me, tonight - let's see - I think I'll invite all my
	friends with a sense of humor over for turkey wrapped in brioche.

	Either that or fresh ham - not sure which yet.


	Diane

    For tonight - blackened oatmeal.

 With any luck, I will be having trout or salmon for dinner tomorrow night,
fried over an open fire. :-)

Tonight is begins Shabbos (the Sabbath).  I'm serving my "usual":  


	Wine
	Water Challah
	Boiled Whitefish Slices with Horseradish and Mayonaise
	Glenfiddich
	Roasted Chicken
        Kasha with bow-tie noodles
	Potatoe Kugel (kugel is kind of pudding)
	Broccoli-Mushroom Kugel
	Spinach with sauteed mushrooms & onions
	Tossed Salad
	Fresh Strawberries

    As you may remember, I intended to have Raisin Bran - with the
    possibility of peanut butter and jelly sandwiches tonight.
    
    But, the thought of having peanut butter and jelly sandwiches became
    so overwhelming that when I got home, I was no longer in the mood
    for Raisin Bran.
    
    So, I had beer and potato chips instead.
    
    

    Mike, could you post the recipe for beer please?  This sounds
    really good.

    Thanks,
    Diane
    
    

    Last night, my roommate and I had Nachos and Beer for dinner.  We
    went all out on the nachos.  Sauted onions and ground turkey, added
    mexican beans (kidney beans in a chili sauce), added some other
    mexican seasonings.  We layered chips, the meat mixture, chopped
    green peppers, diced tomatoes, and cheese, baked till hot.  Serve
    with guacomole, salsa, and sour cream!

    My stomach hurt I ate so much!

    Karen

    re: .31(?) KIMMEL
    
    You have quite a gourmet palate, I must say. I have a recommedation for
    you: if you can't decide between the cereal and the pb sandwich: have
    pb on cereal. We did it as kids all the time. Very tasty. Just wipe a
    knife-full of pb on the side of the bowl, and scoop a little with each
    spoonful of cereal.
    
    beth

    Actually, if you melt the PB in the microwave, you can pour it over
    the cereal.
    
    --Louise

but, for the truly discerning gourmet, there is always PB on EGGOs...
a little fussy, perhaps, but guarenteed to excite the most jaded palate.
Simply melt PB in microwave and blend to taste with Aunt Jemimah's finest
pancake syrup.  Toast your EGGO to a crisp-edged warmth.  Pour the PB with
syrup over waffle....on a plate, of course.

Repeat until sated.

    Then there's always:  "TOAST ON A STICK!"
                       [recipe to be posted later!]
    
    Saturday night we had grilled ground lamb kebabs.  You spice up ground
    lamb with all kinds of wonderful things, including onion, garlic,
    ginger, etc., etc..., make long, rounded "kebabs," skewer with whatever
    you like, and grill!  Awesome and easy.
    
    Marcia

    Tonight's my dry run of Pollo Mole for the Cinco de Mayo Celeb.
    
    :-)..
    
    ed

    
    
    Grilled chicken breast
    Potato salad
    broccoli
    
    
    tonight is the last night with our charcoal grill - we finally got the
    gas grill put together! I'm really looking forward to using that, it
    has one of those side burners so I can steam my veggies and grill
    at the same time
    
    bonnie

    Left-over peanut butter and jelly sandwiches.

    	Tonights menu is home-made baked beans, kilbasa and large hot dog
    rolls and condements.  Grill the kilbasa on the barbie and toast the
    rolls also. (is it 6:00 PM yet???   ;-)   )
    

 Grilled sirloin strip steaks, noodles alfredo, carrots sauteed in butter
with onions and fresh parsley.

    Last night's:  white clam & garlic sauce on linguini and *HUGE*
    (beautiful) artichokes, slowly baked with bread stuffing, olive oil and
    garlic!   YUM!

    Marinated Turkey slices, baked or grilled (depends on weather),
    mashed potatoe, broccolli.  and maybe another vegetable.

    Sunday - Charcoal grilled salmon steak with dill.  Baked potato and a salad.
    Monday - Homemade chicken soup with noodles.
    

    Tonite is leftover spag. sauce w/meatballs & sauchage over zitti,
    vegetable salad & garlic bread.  dessert: fresh apple bake cake,
    recipe is on side of pillsbury yellow cake mix. (very good warmed 
    w/vanilla ice cream).
    
                                                                     

	Tonite.. My son gets one of his favorites.. Ham & Cheese
	souffle, french fries, and veggies...

	Last night.. Baked chicken breasts, covered with Cream of
	celery soup, mashed taters, baby carrots..

    re -.48
    
    Is the ham and cheese souffle in here somewhere, or would you post it
    please?  Thanks
    

    Tonight's menu....
    Haddock, bake plain and simple
    Vidalia Onion... quartered and nuke for 8 minutes with a dash of water.
    A side salad....
    
    REk

	Re .49

	I use the recipe in the Betty Crocker cookbook, double it 
	and add about 1 cup of diced ham...

	I'll write it down tonight (if I remember), and post it 
	later...

	Csw...

	PS.. It went over very well last night..

    
    Lobster  - need I say more!
    
    bonnie

    Pasta (preferably elbows, if not, regular spag.) mixed with low-fat
    cottage cheese and a little bit of tomato sauce (and maybe some corn or
    peas). If the pasta isn't hot enough, I just nuke it, and the cottage 
    cheese gets..., well, not melty, but mixable. Very tasty and it's got 
    yer proteins, grains, dairy, and veggies. What more could you ask for?!
    
    beth 

    
    
    Leftover hamburger helper....(Talk about a quality meal, huh?...)
    
    8*) Kristen

    leftover raisin bran and blackened oatmeal.
    
    :-)
    
    ed

    Thought I would throw in my supper for last night,  Impossible Bacon
    Pie, easy, uses up leftovers and is well accepted..... also heat up
    well for leftovers.
    
    Tonight..... It supper at Dinardos in Leominster  Chef's choice.
    
    Bon

    Chicken tacos and margaritas! If I get motivated I may make a coconut
    or chocolate cream pie for dessert. What a combination!
    
    Either that or get lazy and have the strawberry daquari sorbet
    in the freezer.
    

    re .55
    
    Great idea!  Do you mix the raisin bran with the blackened outmeal
    or serve them in separate dishes?  
    
    And I've always had my blackened oatmeal sans accompaniments!  Guess
    I'm just not a very inventive cook...
    
    -ellie

    re: .58:  I use one of those plates with the divider in the middle
    so I can keep them from running together.
    
    ed

    We're having haystacks...
    
    Layered on a plate -  Freetoes
    			  Lettuce
    			  Tomatos
    			  Cucumbers
    			  Chili
    			  Munster cheese
    			  and onions
    
    
    YUM!!!!!
    
    Roberta

 Teriyaki grilled chicken breast, rice pilaf, steamed broccoli.

    re: .44
    
    Is that clam and garlic recipe somewhere in here?  If not, would
    you please post it?  Sounds terrific, since we're pasta eater at
    my house.
    
    Thanks
    
    Loraine

    Ragout of Lamb, Fried Spinach w/garlic, Rice Pilaf.

    
    Swordfish with sauteed sliced almonds, yellow squash with tomatoes,
    rice pilaf..
    

 Porterhouse steak on the grill, grill-baked potatoes, and steamed broccoli.

Fried Spinach with Garlic?  Sounds like an interesting side dish.
How do you make it?

    
    
    RESERVATIONS!
    
    
    bonnie

    Boiled lobsters with red potato salad!
    
    Bonnie, I like your idea!
    

    I wish I hadn't deleted my mail to MJ!
    
    You can do this recipe with either spinach or broccoli.
    
    Wash and lightly steam your spinach as you normally would, and then
    drain.  (Hubbie and I like this so much, I make two packages!)
    
    In a skillet, heat a good amount [dontcha just love my measurements] of
    olive oil.  Add slivers of fresh garlic clove-- to taste.  I use lots,
    'cause we like it alot!  Add salt and pepper to taste.
    
    Sautee/fry for 20 minutes, stirring and checking frequently to watch
    that there is enough olive oil to keep it from burning.
    
    If you like salt, you'll probably want to add more to your own portion. 
    This dish seems to scream for salt.

	Last night, a special occasion:

	Filet Mingnon & Jumbo Shrimp on the grill, small red potatoes
	baked, cauliflower & broccoli with a red pepper sauce.  
	Strawberry/Lemon Bavarian pie for dessert.
	
	>>> -< Lobster @3.29/lb-Alexanders >-

	I wish, there selling @9.99/lb here in Texas.

	Cannot wait until my next trip to Boston.

	JD

 Last night: grilled marinated chicken breasts, fettucine, steamed broccoli
that we were supposed to have the other night but I was too lazy to prepare...
:-)

 Tonight: Dunno. Got sky boxes for the Sox game. Probably Regina's or The 
European's pizza.

    Shelled lobsters over sauteed spinach, baby red potatoes, salad, and...
    straberry/rubbarb pie! I just saw fresh rubbarb in Star market, so I
    bought it right away, a basket of strawberries at .99 cents is a
    bargain... (rubbarb at .77 pound)
    Cann't hardly wait to dinner tonight!

	Wherever you live, MR4DEC::MAHONEY, I will find your house!

	Sounds like a scrummy dinner ...

	Carla

Sunday Lunch: 
    
    Salmon Vinaigrette with Yogurt-Dill Sauce
    Macedoine of Spring Vegetables (in a wheat-crust pie)
    Mixed Greens Salad with Sharp French Dressing
    Chocolate Bombe with Raspberry Puree
    
    Where on earth do you all find time to cook during the week?  :^)

It's not just the time, does anyone who cooks like that during the week and on
the weekend, weigh less than 300 pounds!!!

    I have a doctor's appointment right after work today, and won't be home
    until late, so dinner is something simple: linguine with clam and
    vegetable sauce, and some iced tea.

    Make your own leftover pasta salad
    
    	1 portion leftover pasta  ( size based on appetite )
    	1-2 portions leftover veggies ( cut to bite size )
    	1 portion leftover beef,chicken,turkey or ham ( cut to bite size )
    
    	mix. add to taste favorite salad dressing.
    
    	optional: sliced or chopped celery,green peppers,onions,mushroms, etc.
    
    	also good as leftover potatoe salad.
    
    	 

    RE: .75 & .76

    I don't know about anyone else, but I don't usually eat until
    8-8:30 PM every night.  Both of us work wierd hours so we don't
    start until late.

    As for the weight (and I can hear the groans now), I have a high
    metabolism and cannot gain weight, believe me I've tried.  I eat
    3+ full meals a day and cannot gain an ounce.  Sorry.
    	 
    JD

I can't "STAND" people like that!!!  I walk through a kitchen and gain weight.
And believe me, I love to eat....... This notes file can be attributed to at 
least 15 or 20 pounds over the last 3 years.

dana 
(who would like a high metabolic rate for Christmas)

    I knew I was going to get that.  I always do.  People are so surprised
    to see how much I eat.

    Everyone told me that my rate would change as I got older.  My dad
    was that way until he was in his early 30's.  Well I'm past that 
    age and nothing has changed.  I can still fit into the clothes
    I had in college, even though I don't want to.

    Enough said,

    Jack

    
    I have witnessed the way Jack eats (I've even fed him half my kitchen
    trying to fatten him up) and I'll tell you the only place I've ever
    seen him put on weight is under the chin, and even that was just when
    he was quitting smoking.  I can testify for him that he wouldn't mind
    having a larger frame, but trust me he looks FINE the way he is.  
    
    dm

    Ref:  .3 - Kate,
    
    When you say use a sauce made of "white sauce" ... what is
    included in this white sauce?  How do you make it?
    
    Thanks,
    Amelia

    Danielle, I just knew you would make a comment about that.  How
    are you ????  I've gained weight under my chin ?????

    Jack

    re: .75
    
    Makes my mouth water!  Would you please post recipes for your Salmon
    Vinaigrette and Macedoine of Spring Vegetables. 
    
    Thx
    Nancy

    
    
    Grilled swordfish
    London Broil (on sale at Shaw's $1.98 lb)
    French Fries
    Salad

    
    Another vote for grilled swordfish and parsnips [tis the season]
    straight from the garden. Slice the parsnips and stir-fry with
    a little butter and brown sugar- mouth-watering!

    re:  .83
    
    There's probably a dozen notes on this, and others will probably
    tell you to do a dir/tit=white, and in general that's a good
    thing to do.  But here's what I do for a white sauce.
    
    Put some butter (I start with about 2 tablespoons) in a pan to 
    melt, and put some flour (about the same amount).  Stir until
    butter is melted and mixture is smooth.  Then add cold milk 
    until you have the quantity (or a little more) that you need.
    and keep stirring until it's as thick as you want it.
    
    It's easy easy and can be a starter for many kinds of sauces
    depending on what you add to it.
    
    dm

  That's basically the recipe I use for bechamel sauce, except that I
  scald the milk and add it while still hot to the flour-butter. I've
  never done it any other way, so I don't know what would happen, but
  Julia Child says that's the way you're supposed to do it, so that's
  the way I do it :-).

  If you use chicken, veal, vegetable or fish stock instead of milk,
  it's called a veloute instead of a bechamel.

    Beef shishkabobs (it's marinading now)
    Grilled parsnips
    Grilled onion slices
    Grilled whatever-else-is-not-nailed-down
    Rice Pilaf
    S'mores (hey, the grill will be right there, and hot...)
    
    --Louise

    I like that!
    
    You're organized! (Its marinading now)
    
    You're spontaneous! (if its not nailed down - grab it and throw it on!)
    
    and You enjoy a good sweet attack when you want to!!!
    
    Bravo!!!!!
    
    I think its Hawaiian Chicken for us tonight on the grill - throw some
    pinapple slices on - yum!   

 Last night was grilled sirloin strip au poivre (mine was rare, the rest were
medium rare), egg and spinach noodles parmesan, and fresh green beans.

    RE:  .88 AND .89
    
    Thanks alot for the recipes!
    

    Now this could lead to a whole new topic.  What about a "What did you
    have for lunch" note.  
    
    And why stop there?
    What about breakfast
    What about late night snacks.
    
    Enquiring minds want to know
    

	Re: .95

	You might be onto something here, Mike.

	Especially the late night snacks thing.  Could be fascinating.

    re: "What did you have for lunch?"
    
    Potato Pancake

    What did I have for *DESSERT* last night?
    
    This is terrible, I know:  A slice of angel food cake, with my NUTELLA
    melted and poured on top, with... a glob of fresh whipped cream.  It's
    true... all true.  
    
    Rgds,
    marcia

    I am SO hungry and reading this particular note is not helping.
    
    I am thoroughly confused and I don't know WHAT I am going to have 
    tonight for supper.  Perhaps Poached Salmon - although I would love 
    grilled swordfish - but I don't have a grill!
    
    I'll probably just have a baked potatoe and a tossed salad.  Sigh...
    
    M
     

  Here's last night's,


	Catfish fillets in Foil


	Take a large piece of aluminum foil and oil it with 1 tsp of
	olive oil. Place the fillets on the foil and then cover them
	with chopped green onions, minced parsley, 1 stalk of chopped
	celery, 1 green bell pepper chopped, 1 grated carrot, and
	2 plum tomatoes. Then sprinkle about 2 TBSP of either gin,
	dry vermouth, dry white wine, or water. Seal the foil tightly
	and then grill for about 20 minutes. I also added some hickory
	chips to the fire. I served it with steamed rice and a bottle
	of sauvignon blanc fron Chile. 


	-mike
  

    Mike,
    
    It's been a while since I've been in New Orleans... Forgot what catfish
    tastes like!  Anyway, that sounds so delicious... I'd like to try it
    with some local fish fillets.

    Paella.
    (Yum!)
    
    /Charlotte

 Last night was grilled teriyaki venison steaks with a noddle dish and green 
beans.

 Tonight is veal parmesan, vermicelli with homemade spaghetti sauce and a
green salad. I'll open a bottle of zinfandel too...

    Last evening was Chips with Bull Run Dip, Chinese noodles in sesame
    sauce, Broccoli and Cauliflower in Garlic Sauce (as in 3008.1), and
    French Chocolate Silk Ice Cream (made in my Donvier).
    
    Tonight is leftovers.  (Chinese noodles, salad, and Ice Cream)
    
    ed

    Could you post the ice cream recipe?  I have the Donvier and misplaced 
    the book.
    
    Thanks.
    
    Flo

    The last two days it was rather cool.  I decided to take advantage and
    make that last beef stew before the hot weather sets in (when it's so
    hot that the idea of hot, hearty soup is not at all appealing).
    
    This could also be entered in the Inexpensive Meals string...
    
    I bought a chuck steak on sale.  Threw everything together in the
    crockpot (floured/peppered/cut-up beef, whole canned tomatoes,
    mushrooms, carrotts, potatos, onions, red wine, beef boullion,
    spices..., etc. ).  Anyway, it was the BEST beef stew (according to my
    husband) we have ever had.  Sometimes winging it works best!  (I know
    alot of you probably "wing it" all the time.  I usually open a book and
    follow step 1, step 2, step 3...)  But I'm getting better!
    
    What's for supper tonight?  Nothing!  At least, I'm not making
    anything!  (Frozen Dinners?)  (Pizza?)    

 Tonight we will be having a 3lb brook trout for supper (caught by yours truly.)
I can't wait!

    Had my sister-in-law over last night and this was what we ate for
    dinner:
    
    	flank steak teriyaki on the grill (Mom's marinade recipe)
    	cold spicy noodles with peanut sauce (Larry V.'s recipe from this
    	   notesfile - but I left out the cucumbers)
    	steamed broccoli
    
    ... and heath bar crunch frozen yogurt for dessert.
    
    Mmmmmmmmm!
    
    Cara