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Whats for Supper...


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Hey grandpa...what's fer supper?   Sauteed chicken Fryin' in the pan Just a li'l pepper Shook from a can Sliced up purdy A work of art And corn on the cOB Fresh from Walmart   yuuuum yuuuuu

Someone told me today to "stuff it" sooooo...tonight its Stuffed Cornish Game Hens, Cheddar and Pico stuffed Mushrooms, and baked potato with all the stuffings.  After the Strawberry Shortcake for des

Homemade tacos tonight.  

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Where bout's in New York HC?  I am taking my son to NYC in September as a graduation gift from college.  We are also visiting friends there.
 
Tonight's Supper:  Lamb chops, mashed potatoes and corn.


Ugh...I'll have to check on that. I knew but can't remember. It's about an hour from Syracuse.

We had leftover roast beef and gravy tonight. Good stuff!
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The only thing better than the lasagna last night is leftover lasagna tonight.  For some reason, lasagna is one of those foods that seems to be better the 2nd day.  Going to try a recipe that says it is just like Red LOBsters cheese bread.  Will tell you if it turns out as advertised because of love Red LOBsters cheese bread.

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Hey grandpa...what's fer supper?

 

Sauteed chicken

Fryin' in the pan

Just a li'l pepper

Shook from a can

Sliced up purdy

A work of art

And corn on the cOB

Fresh from Walmart

 

yuuuum yuuuuum

Edited by heartstrings
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Did you make the chow chow, candle?  My dad loved the stuff. 

 

Actually, my MIL sent a homemade jar over last night, HC.  Joe loves it, too.  I haven't ventured down that route, yet.  If you need the recipe, I can get it for you, though. 

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My mom makes it a lot.  Or at least, she did when my dad was alive.  She learned how when she lived in WV.  :biggrin:

 

I wouldn't mind the recipe!  There are a number of ways to make it.  I know my hubby likes it, but I've never made it.

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My mom makes it a lot.  Or at least, she did when my dad was alive.  She learned how when she lived in WV.  :biggrin:

 

I wouldn't mind the recipe!  There are a number of ways to make it.  I know my hubby likes it, but I've never made it.

 

My FIL's mother taught her how to make it.  She was originally from PA.  It seems like PA and WV have a lot in common.  :)

I will ask her for her recipe tonight after church.  She usually just rattles things off the top of her head.  However, I will ask her to write it down.  I should learn how to make it, as well.

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NO MORE HOMEWORK, NO MORE BOOKS, NO MORE TEACHERS DIRTY LOOKS!  I just finished the last of my finals and its summer break!  In honor of the kid in me that still gets excited about summer break from school, I will be having a kids meal of Corndogs and Tater Tots tonight with a 7-11 Slurpee to drink with it.

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A chow chow is a breed of dog..... :lol:

 

Perhaps they are cooking the dog?  Korean recipe perhaps?

 

But seriously, I did not know what chow chow was, so I asked Mr Google and it seems there is a recipe as here http://www.tarladalal.com/Vegetable-Chow-Chow-4139r and also a type of squash 

http://chitra-ammas-kitchen.blogspot.co.uk/2008/11/chow-chow-two-in-one-magic-vegetable.html

Edited by Invicta
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Perhaps they are cooking the dog?  Korean recipe perhaps?

 

But seriously, I did not know what chow chow was, so I asked Mr Google and it seems there is a recipe as here http://www.tarladalal.com/Vegetable-Chow-Chow-4139r and also a type of squash 

http://chitra-ammas-kitchen.blogspot.co.uk/2008/11/chow-chow-two-in-one-magic-vegetable.html

Hey, now, I like dog meat. I have a d-i-l that doesn't (I think it's just that they don't know how to fix it in Siberia)

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A chow chow is a breed of dog..... :lol:

 

That would be Chow, Dave.  I know my bread of dogs.  :)

HC, I forgot to get her recipe.  I have a phone call into her this morning.  She will call me back later.

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We had a lab that was part Chow. Or Chow Chow.  hehe.

 

As to the edible chow chow, it is a relish which, depending on the recipe, uses a variety of veggies in it. It can be sweet, sour, mild, or spicy, depending on the tastes of the maker and eaters.  It can be red relish (red peppers/tomatoes...) or green (zucchini, green pepper, etc).  I've seen yellow chow chow (prOBably made from summer squash).  I'm not partial to it, but then - I'm not really fond of much relish.  Give me mayo, mustard, and in some cases ketchup and I am content.  :biggrin:

 

Salad last night was delicious - and we had ice cream for dessert.  Cherry Bordeaux Chocolate. Num, num!

 

Tonight it's hot dogs (and, no, no dogs will be harmed in the eating of them  :nuts: )

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We had a lab that was part Chow. Or Chow Chow.  hehe.

 

As to the edible chow chow, it is a relish which, depending on the recipe, uses a variety of veggies in it. It can be sweet, sour, mild, or spicy, depending on the tastes of the maker and eaters.  It can be red relish (red peppers/tomatoes...) or green (zucchini, green pepper, etc).  I've seen yellow chow chow (prOBably made from summer squash).  I'm not partial to it, but then - I'm not really fond of much relish.  Give me mayo, mustard, and in some cases ketchup and I am content.  :biggrin:

 

Salad last night was delicious - and we had ice cream for dessert.  Cherry Bordeaux Chocolate. Num, num!

 

Tonight it's hot dogs (and, no, no dogs will be harmed in the eating of them  :nuts: )

Sounds like a beautiful mix of a dog, HC.  Well, my MIL called me back.  This is quite an extensive recipe.  I have seen her make it, labor over it before, so that is why I have passed in making it.  Buying it in the store is a lot less work.  :)  Anyway, here goes:

How to Make Chow Chow:

It is best made in the Fall b/c of the green tomatoes.

 

You need:

1 large onion
A bunch of celery
A peck or a basket of green tomatoes
1 head of cauliflower
1 red pepper

1 head of cabbage

 

It will make 12 jars.  Since it is just you and your hubby, she said you might want to cut the recipe into a 1/4.

How to Make the Brine:

It will make 12 quarts.  You need:

4 cups of sugar.
2 quarts of vinegar.  Of course you know that vinegar is great for keeping gall stones away b/c it cancels out the calcium in one's body.  Rarely will you find a Hungarian with gall stones.  Believe me, my husband's family loves vinegar.  LOL
You will need 1 1/2 quarts of vinegar if you are using less vegetables.  That will give you 14-15 quarts.

Kosher salt.

4 Tablespoons of pickling spice.
It will take you all day to cut up the vegetables.  She said a food processor will be just as good and much faster.

Take the vegetables and put into a big pan, put a handful of kosher salt and mix by hand or with a wooden spoon.  Cover it, and leave in a place in your house where no one can smell it, b/c before it is cooked, b/c it doesn't smell that great.

The next day, squeeze the water out of the vegetables.  Put in a pot.  Boil the Brine, and stir so the sugar dissolves.  Pickle and spice will make it smell good.

Stir and boil.  Cook for 20 minutes.  Put into canning jars.  Put the Brine to the lip of the jar.  Take a silver knife, and go around the jar to get the air out.  She boils the rubber lids in a pot of water.  Take them out with tonges, one buy one.  Leave a bit of space in the canning jar, and put your finger on the warm lid and twist it.  Put warm jars on a clean towel.  Leave them out for 24 hours.  You will hear or see them pop.  Store jars in basement for future use.

 

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Thanks - that sounds like a relish I could - ahem - relish.  :icon_smile:

 

Yes, it is quite tasty LuAnne.  It actually has a sweet taste to it.  And, no relish.  ;)  BTW, you might want to make the whole recipe in the future, b/c you can store the jars, and they will last quite awhile.

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Yes, it is quite tasty LuAnne.  It actually has a sweet taste to it.  And, no relish.   ;)  BTW, you might want to make the whole recipe in the future, b/c you can store the jars, and they will last quite awhile.

Yes, that is what I was thinking. My Dad could go through a jar of it in just a few meals - I know my hubby would love it.  He wouldn't eat it quite as much as my Dad, but I'm sure that one batch would likely last us about a year.

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Yes, that is what I was thinking. My Dad could go through a jar of it in just a few meals - I know my hubby would love it.  He wouldn't eat it quite as much as my Dad, but I'm sure that one batch would likely last us about a year.

 

It WOULD last you about a year.  Joe would polish them off in a month, so I would be making Chow Chow all the time.  LOL

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Chicken salad for lunch.

 

 Vegetables for supper.  Potatoes and asparagus in Hollandaise sauce, Brussels sprouts, new carrots, fried mushrooms with onion and tomatoes.  Yummy.  I was intending to have salmon with it but forgot to get it out of the freezer.

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