linlee

Just think of it as a chicken and do it. It's very similar, just a little long in the back! Grit your teeth and think CHICKEN.

Turkey sandwiches for brunch. Hamburgers for dinner. Turkey Tetrazzini for dinner tomorrow. Stock is done for soup next week. If ther is left over tetrazzini it will probably go into the soup

This is such a dead easy recipe I'm almost ashamed to post it. I do not know where I first got it so if I owe credit, please consider yourself credited. Pineapple/Buttermilk Ice Cream 1 20 oz can crushed pineapple whirled in blender or food processor with 3/4 cup of sugar (this smoothes the pineapple and melts the sugar). Add 2 cups of buttermilk. Blend. Chill 'til cold. Freeze. If you add the calories up it is practically calorieless and also almost fat free.

I'd add a link if I knew how, but check www.recipesource.com and www.recipeland.com both have recipes for Dan Dan Noodles. I think Barbara Tropp's first book also has a recipe.

Ouaker Oats recipe for me too. I'm not all that fond of raisins but my local farmer's market has a vendor who sells mixed "cut" dried fruit - apricots, peaches and pears nixed with raising and cherries which I use instead of all raisins. I also add a little nutmeg and maybe walnuts if I feeling extravagant.

So sorry y'all - I had planned lemon cookies (with fruit from my tree) but the temperature here in San Francisco is about 70 so I guess I'll have to make frothy lemonade gelatin. Rhubarb is available and the farmer's market had strawberries on Saturday but they did not look really ready. Probably would have been OK in pie. I sympathize with the snow haters - specially dislike those depressing grey heaps.

Too bad I'm at work-or maybe good since if I was home I'd be cooking potatoes. In my family we start with sliced, raw potatoes layered with sliced onions, in a cast iron skillet greased with previously cooked bacon. Fry at med-high with a lid to get the cooking started and turning in sections as the bottom browns. Chop slightly to mix brown bits in and expose more bits that need browning. I do corned beef hash the same way crumbling the canned corned beef in between the layers. Lots of salt and pepper.

Olive oil and Zatar makes a different (but wonderful) taste.

Sugar and butter sandwich eaters -- did you use white sugar or brown sugar? I always used brown sugar. Brown sugar and peanutbutter is goood too.

I got the following recipe from a work frien who brought it to all our pot lucks -- he said it was the only think he knew how to cook. The way it goes together is unusual. I call it Joe's Grannie's Cake. Combine 2 cups flour, 1 tsp salt, 2 tsp baking soda, 2 tsp cinnamon Slice enough apples to make 4 cups. Put in large bowl. Break 2 large eggs over apples. Stir to combine - then add 1/2 cup melted butter (marg) and 2 cups sugar. Stir to combine. Add 1 cup chopped nuts (your choice -pecans. walnuts, filberts) stir to combine. Fold in dry ingredients. It will be gluey. Pour/scrape into greased 9x12 pan. Bake at 350 for 45 minutes or til done. Produces a nice moist cake that keeps well. I use half brown sugar because I like the "caramel" flavor it produces. Try it -- you'll like it.

I, too, am an Alemany shopper. I think if you take the time to talk to the vendors, you can usually tell who is selling their own stuff. Course if the vendor is salling at Alemany and at Ferry Plaza at the same time they have to have sales people who may or may not know about the product. I miss the great vriety of Asian foodstuffs at FP. Squeat -- if you can get to 24th St BART easily, you can take the 67 MUNI in either direction and go directly to the market. It's very scenic if you go east. Also if you can get cross town to Potrero you can take the 9 to Cortland and walk three blocks. Linlee Sorry I misse dthe picnic/

Thanksgiving: Sliced Stuffing with mayo cranberry sauce and turkey (no bread) Christmas: Roast (rare) beef on rye with butter St Pat's day: Corned beef on rye with the least amount of mustard and a little cole slaw Easter: Well buttered New York style rye bread with thinly sliced ham and lettuce Memorial Day: Salmon Filet still orange in middle on hamburger bun with Salad Cream and lettuce 4th of July: Big juicy grilled hamburger with grilled onions and ripe tomato Labor Day: Grilled Italian (spicy) sausage with grilled onions and peppers Halloween: Grilled open face cheddar cheese on Acme's sour dough bread. Sort of backwards listing of holidays but I was considering the turkey and stuffing sandwich. I also agree with James Beard on the wonderfulness of onion sandwiches

So, only my second post. I love reading cook books. For cooking I like Barbara Tropp, Marcella and Lidia as well as Marion Cunningham's two new books. For enjoyment - like talking with a friend - I like Laurie Colwin. My "Joy" is the 1943 edition and falling apart. I like the wartime rationing recipes. I like Cook's Illustrated for their detailed explanations.

Surprised that it has not come up -- PUMPKIN!! In any way shape or form. I try every year but I can't swallow. I love squash - butternut. acorn, kabocha - but pumpkin tastes rotten. Ants, bees, grasshoppers fried are fine. Snake and alligator are yummy.