Hey Grandpa, What's For Supper?

[Yogiman]

We had:
Slooooooooow oven cooked pot roast w/mushroom gravy
Rice
Mustard greens from the garden
Speckled Butter Beans from the garden
Cornbread
Large sippie cup of 'sweet milk'

This was in harmony with a wheelbarrow, garden cart, shovel, landscape rake, and sand pile.

 

[Scrambled Egg]

Wow!! Looks like sunday supper was roast beef for most of us!! I love those red potatoes Dreamy...and Miss Prissy would be proud...I made cornbread (from a southern cornbread mix) and it wasn't half bad..we all ate it anyway, lol!! Yogi must have done yard work like the rest of us workin stiffs, haha!! I even cut my weeds friday night so my yard looks pretty decent right now.

I like BLTs too Pony, sounds good, then again, so does Feathers stir fry! We need to make a BYC cookbook ya'll! There is an organization called Fundcraft.com that sends a giant kit out that allows you to make a cookbook..we could gather all the recipes, maybe take pre-orders, get it printed and if there was a profit we could maybe donate it to a chicken rescue operation....someone with more time than me should think about it, I'll ride shotgun but I can't drive the project...if anyone is interested...if not, no sweat.

Later gaters, goin to see what's on tv and maybe crochet a little.

 

[Redfeathers]

Quote:
I would love a good carrot cake recipe, with raisins and cream cheese frosting.

What are you layering with the pork chops? We need details!!

 

[Morgaine]

Last night we had chicken ceasar salad from the leftover chicken parmesan of the night before. With sweet tea of course. Tonight will either be Mongolian beef and veggie fried rice or Creamy Lemon Chicken served over rice and steamed veggies. haven't decided which one yet.

 

[cknmom]

redfeathers-
For the cass. I am going to put a little bit of cr. shroom soup in cass. then sliced pot. onions, garlic, seasonings(not sure what yet) then mixed veggies, then seasoned chops, lastly pour rest of soup over top.

Carrot Cake

4 eggs
1 1/4C. oil
2C. sugar
2t. vanilla
2C. flour
2t. bk. soda
2t. bk. powder
1/2t. salt
2t. cinnamon
3C.grated carrots
1C. chopped pecans

Heat oven to 350*. Grease and flour 9x13 pan

In lg. bowl, beat eggs, oil, sugar and vanilla. Mix in flour, bk.soda & powder, salt and cinn. stir in carrots. Fold in pecans. pour into pan.

Bake 40-50min. Cool in pan 10min. turn onto wire rack to cool.

Frosting
1/2C. butter, soft
8oz. cr. cheese, soft
4C. confectioners sugar
1t.vanilla
1C. chopped pecans

Mix butter, cr. cheese, sugar, vanilla. Beat until smooth and creamy. Stir in pecans, frost cake.

I usually also add golden raisins and crushed pineapple(it keeps it moist) I sometimes use other nuts

When I finish this I am going to make my cake. Unfortunately I don't have any pineapple and am out of pecans AND cr. cheese(shopping time!!)So I will use almonds and golden raisins and no frosting.

Monica

 

[Henrietta23]

Quote:
Carrot cake is a vegetable isn't it???

 

[SeaChick]

Hi guys-

I have not checked this yummy thread in a while....
Tonight we are having:

"Close-roasted" local pork shoulder roast with an ancho/mole-inspired rub (long, slow roasting in very closed/tight pan)
Cilantro slaw
Cracklin corn bread
Flan.. I might try homemade. I have a mix we bought in Honduras but it is 2 years old.....

last night we had lobster chowder.... last week my husbanc came home from work with a HUGE garbage bag, all excited. I could not imagine what was in it. Turns out one of his co-workers is a fisherman and they had some "by-catch" from deep-water dragging for cod: some ENORMOUS lobsters, which they're not allowed to sell because they are by-catch. So we got two 6 pound monsters. I had to dig out two huge canning pots and steam them seperately, they were so big!! We ate one tail and one claw between us that night, and froze the rest for chowders, pasta, etc. Hey- the winters are crummy here in Maine but there are SOME perks!

Stacey

 

[Yogiman]

SeaChick,

OMG! Real cracklin cornbread from scratch with real hog cracklins? Surely you wouldn't josh about that now would you? Cracklin cornbread! It just doesn't get any better than that. Uhmmmmmmmmmmmmm!

 

[SeaChick]

OK, Yogiman, please forgive me if my terminology is wrong...... I use the rendered fat from the pork belly and bacon from our locally-raised pig we got..... in a cast iron pan and pour in scratch batter. My recipe calls it "cracklin corn bread" but I am not Southern so maybe I am wrong about that?

Hey- on this topic. Ive got a bunch of leaf lard from said pig in my freezer. Any tips on how to render it into lard for pie crusts, etc? Do I really need lye?!?

Oh, I have to say how much I am enjoying the FAT from these animals (the pig and cow we split with friends). Because they are organic/grass fed (in the case of the cow) I don't worry about toxin build-up in the fat so we are totally eating it. PLUS the pig fat, in particular, is just spectacular tasting. I mean, the whole thing is better tasting, but the fat is just outta this world! I would never be coveting the fat off my daughter's pork chops with a supermarket chop! Yummmmmmmmy!

 

[Yogiman]

Tonight for supper is:
Left over pot roast from Sunday: Just gets better with age
Dried Green Lima Beans w/smoked pork hocks
Rutabagas w/smoked pork hocks
Mustard Greens
Corn Bread : in oven right now Wish it was cracking bread!
Cold 'Sweet Milk'