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Try these: http://www.razzledazzlerecipes.com/quickne...ento-cheese.htm http://www.razzledazzlerecipes.com/eatingo...g_p/peoples.htm http://www.foodnetwork.com/recipes/paula-d...cipe/index.html MAYBE: http://www.cooks.com/rec/view/0,1630,147189-253198,00.html or just google pimento cheese and go from there...

Billieboy, I would not suggest that you melt the cheese. Find yourself an old Southern (US) recipe for pimento cheese (sp?) and follow that , substituting hot peppers for the pimento. Generally the recipes I've seen call for using a meat grinder. I'll try and find some links for you! HTH! edited for spelling.

As thin as I could possibly get them on the mandoline, then raw onto the pizza and into the oven. I'll admit they didn't pick up as much color as I'd have liked, but I was afraid of overcooking my crust. Some nicely rendered lardons and some fresh rosemary...delicious. Here's a link to the picture. ← Wow, ICF, that is one BEAUTIFUL pie!

Did you check all the lists, Shelby? I'm not that familiar with the Kansas geography, but there are a few listings for restaurants in KS in the other lists (besides the "Best Overall"). HTH!

Bless your friends for sharing such beautiful, glowing pictures! They're quite amazing, and of course I love being able to see a place that I can only dream of. Thank you!

Crispy fried leeks or onions or shallots, pumpernickle croutons (to releive the plain creamy color "landscape"), chopped eggs, red pepper rouille, caviar, chopped red onions, pureed spinich or spinich dip, roasted cubed winter squash or darn near any roasted veg would work on a palate like your soup! HTH!

Kim, love the plates! Candy canes for dinner, whee! Is the recipe for your lasagna in "The Book"? I sorta looked, but didn't see it right off.

Try adding onions and a touch of sweetness (sugar, maple syrup, molasses, etc) and doing it as sloppy joes. Yummy!

Oopsie; the author of How to eat Supper is Lynne Rosetto Kasper. Give me a choice and I WILL spell it wrong! Also, I love chickpeas in a salad with a nice Italian dressing. WAAAY good

I vote Drama Queen. She could have used the ladies room, which is what I usually did if I happened to be at dinner during the time my infant needed to be fed. But I suspect she liked the attention she was getting from people around her. Have you been to dinner with this friend since? Any improvement? ← Helloooo? Breast pump at home, put it in a bottle. Not an option? Head for the ladies room. ETC: Placement of statement.

I imagine a swirl of red pepper rouille would brighten up the plate and the taste, alone or enhanced with a swirl of crema throught it, just to surprise the eye.

Two more for me. The Splendid Table (northern italian) and How To Eat Supper, both by Lynn Rosetto Casper, et. al. There's more to come!

Cool tie, FG!

My sympathy, Maggie! Been there, done that, got the scars and the T-Shirt to show for it. First, go sign up with several Temp. agencies, Kelly Girl and the like. Second, get thee to the library and grab Lynn Rosetto Casper's How To Eat Supper. Great, cheap ideas and plenty of 'em. Some also not so cheap, for when you've gotta have a splurge. (Even a big, juicy hamburger can be a splurge some times. )I have lived on frozen veggies cooked with a little bacon, potatoes ditto, cabbage same for a long time. Just vary the veggies... Are you totally without income, or do you have a partner who is getting paid? Go apply for your unemployment benefits, and let the good folks there know of your situation; they can be a help with benefits and assist in finding new employment, too! Best of luck and Bright Blessings!

Ohboy! This is gonna be fun! Can't wait for more... Remember the Pepto!

Percy, again, thank you so much for taking me to someplace I'd never elsewise be able to experience! How beautiful it is there, as you show it.

Wow! Lucky you!

I will be soon - like tonight! And it'll be called Marlene's Cream Roasted Potatoes! Truly a magic recipe - you douse them in cream and they absorb it and become crisp. I need Alton B to explain that one to me, I think! ← Maybe Alton could do better, but I think it goes like this: Butter= cream - water. Roasting dehydrates the water from the potatoes and the cream, leaving a more butterlike liquid and a thirsty potato. Potato drinks up the "almost butter" which clings to the surface of the potato pieces and lubes them to crispy perfection. "Know what I mean, Norm?"

No kidding! Can you tell us about the fillings, cmflick...? ← Thanks for the positive comments! I have been lurking in the forums for a very long time! There are five fillings: peanut butter, chocolate & spice (cinnamon & cloves), Earl Grey tea, Dulce de Leche and Gianduja. There were actually three other fillings I made, but they weren't in this box: lemon, pistachio and dark & stormies. The lemon and pistachio were molded white chocolates for family members that won't eat dark chocolate and the dark & stormies were hand dipped. It was a busy holiday season! ← A dark and stormy HAND DIPPED CHOCOLATE! OMG, tell us more! Please!!!

Yes ma'am!!! Been digesting for the past few days otherwise i would've posted sooner. We had a lovely smoked ham and a three birder (goose, chicken & pheasant) for the second year in a row. Everyone was very happy with the combination again and so it'll probably be the same again next year: ← Um, "three birder"? That's like a turdunken, only different?

I remember the "snack pack" sardines with much fondness. I believe they were King Oscar brand, came on a carded display. A tin with 6 small sardines and three double saltines. Yummy!

Lady T, good Champagne goes with anything!

I hope you remembered to thank the tree for the gift?

If only the network had not called it "Semi-Home Made" and gone with something like "Gussied Up Food" it might be more acceptable? My mom was a great one for gussey-ing up food that she'd bought; fresh strawberries (home grown) over Sara Lee pound cake, Chili powder in the jar of spaghetti sauce, a little real molasses in the canned baked beans... It works for me!

Holy bleeping BLEEP!