Jaymes

Quick and easy (actually, that's the story of my life; should probably be my user name): Get a packet of dry Italian salad dressing mix. Combine it with cream cheese to taste. Stuff celery stalks, or cherry tomatoes. Thin with a little cream or evap milk and use it as a dip. As suggested previously, I often chop leftover celery and freeze for later use.

Where can I get it in the United States? I don't mind going out of my way, but for a condiment, Belize is just a little too far. I have always brought back bottles of various of Marie Sharp's hot sauces when I visit Belize.... It's one of the few (if not only) food items that Belize has to offer. But since I no longer travel as much as I once did, I've sought out other sources. I've found it at several gourmet grocery stores, like Central Market here in Austin, and other shops that specialize in hot sauces. I think you'll be able to find it in the States fairly easily if you look.

I think it's just kind of a traditional thing and lots of people fix it that way... but I'm not sure. My grandmother used to make it all the time. She was in the restaurant biz very long ago and told me it was one of her most popular "blue plate specials." And my mom and dad made it often when I was growing up. I have prepared it with chorizo and that's good too, but kinda greasy. We always loved it as kids... It was our family's dinnertime way of saying that autumn is here. But your squash should also be good just fixed the way I first described.... very simple, but with a little added butter salt and pepper, homey and delicious.

Easiest and healthiest: Split them in half, remove seeds, brush a little butter on them, turn them upside down and bake them at 350 for about an hour or so until fork tender. Next easiest: Split in half, remove seeds, brush with butter, fill cavity with brown sugar (or any other sweetener you like - maple syrup, molasses, black strap, honey...whatever), dust with salt & pepper and cinnamon or nutmeg or pumpkin pie spice or any seasoning you like, place cut side up on baking sheet and bake at 350 for an hour or so until tender. To serve baked squash, just put the thing on people's plates. They scoop the meat out themselves with their fork or spoon. Favorite: Split in half, seed, brush with butter, fill cavity with favorite stuffing. I like this one - Stuffed Squash 3 large winter squash - acorn, butternut, etc. 1 1/2 lb sausage (can use hamburger) 3/4 C uncooked oats - either old-fashioned or quick 1/2 C chopped apple 1/4 C chopped onion 1-2 T chopped fresh parsley 1/2 C evap milk salt to taste - depending on how salty sausage is - usually about 1/2 t Halve and seed squash. Brush with butter and place cut-down down onto cookie sheet or shallow baking pan. Bake 350 about 30 min. Combine sausage, apple, onion, parsley, oats, salt and milk and lightly toss to mix well. Remove squash from oven, turn cut side up, and dust with salt and pepper. Fill each squash cavity with stuffing and continue to bake about 45 minutes or longer, until squash is tender and meat is cooked through.

I adore these domestically grown San Marzanos! They are, in my opinion, the most delicious canned/boxed product. The tomatoes are always whole and firm, not falling apart like most brands, and the have a great, tangy flavor. Here is a link that shows the can--the graphic label is impossible to miss. http://www.cybercucina.com/ccdocs/products/SM5012.html (Don't know a thing about the site...) That's the exact same thing I buy. I knew it was going to be when you said that the "graphic label is impossible to miss." So, I hit the link and sure enough, it is. I think they're wonderful.

My aunt used to make Fig Bars fairly often. She's dead now so can't ask her exactly how without scheduling an appointment with a medium, but I recall her saying that she used her mother's recipe for Date Bars, and just subbed figs....

Lime Flan...calls for juice & zest. Limeade Limeade & Amaretto Lime frozen desserts....sherberts & sorbets

When I stumble into lots of lime, usually make ceviche.

I wouldn't say that. I've been told on very good authority that it makes them prettier.

Yes... and blueberies, apples, strawberries and so on. Salads are a good place for an unexpected ingredient. I would be very circumspect about the use of fruit in anything other than a dessert course. They have their place on occassion, pear with blue cheese for instance, a salsa etc but otherwise IMHO their use should be minimised. I love cantaloupe balls in a tossed salad. I know it sounds improbable, but something about that flavor tastes great with a crunchy bite of lettuce, green peppers, sweet salad onion, all coated with vinaigrette and salt and pepper. The only thing is, if I am using the cantaloupe, I don't use tomatoes. I tried once, but it didn't work at all. The cantaloupe seems to take the place of tomato. And it's really good. Would suggest that if you've never tried it, you give it a go. You might be surprised.... I know I was.

The last person I gave this recipe to (after she said she "couldn't make fudge") is now selling it! She's known as "The Fudge Lady." Fantastic Fudge 4 1/2 C sugar 1 12-oz can evaporated milk dash salt 1/2 lb butter 3 C semisweet chocolate chips dash salt 3-4 C chopped walnuts 1 Tb vanilla Combine sugar, milk, dash salt in large heavy saucepan and bring to boil. Reduce heat and cook 14 minutes, stirring occasionally. While syrup is cooking, put butter, chips, dash salt into large mixer bowl. When syrup is cooked, pour over chips and butter and blend; start on low speed, gradually increasing to high, for a total of 10 minutes. Add walnuts and vanilla and combine well. Pour into 9x13 pan and refrigerate till solid.

And so how do you avoid this? By only buying "first cold pressed"?

I've eaten in that restaurant several times. You get Caesar Salad with EVERYTHING. It seems kinda weird to get Margaritas and the Mexi-Maxi Combo Plate with enchiladas, beans, tacos, and......Caesar Salad. Oh..I think that Caesar Cardini was originally Italian.

RE: Tomatoes.... Usually use cherry tomatoes, but when I do cut up a nice fat big one, like an Heirloom, I always "shake hands with the tomato" first, so the water in it doesn't dilute my dressing.

Solid looking? That's what I cooked them to and they were tough little suckers. I bought those Jumbo peeled shrimp from the supermarket that were almost 10 bux a pound. I have no clue what size they are. Back some years ago when I first began cooking shrimp, I was advised by someone to cook them "until they JUST BEGIN to curl." And that's what I've done. And it always seems to work out great.

It does seem that lots of people post a recipe or two after crediting the author/book etc. I think that's different from reproducing entire pages of copyrighted material. But again, maybe FG or J will let us know. I sure hope it works out.....because that recipe sounds wonderful! I'd love to try it for guests this weekend. Thanks for the info, everyone. This has turned into a very instructive, useful and appetizing thread!!

I am not certain that this tells us so much that the husband loved the dinner as it tells us that the husband loved the wife.

"I just want to focus on my salad." Don't we all, Martha, don't we all...... So: What do you toss into your tossed lettuce salads? Tomatoes? Onions? Something crunchy maybe....green peppers, celery, carrots, water chestnuts, nuts? Vegetables.....green beans, pintos, limas, corn? Meat....bacon, ham? Cheeses? Something luxurious....artichoke hearts, avocados? And what types of lettuce? Anyone besides me put in cantaloupe balls? And when guests are at the door and I'm in a hurry....a can of Three Bean Salad, tossed with lettuce. Speedy, tasty. What are your faves?

This has happened to me quite a few times. I always remind myself that if my only interest in life is food, I can go to a restaurant. But if I like to socialize and have friends, and if I want those friends to be kind and generous and outgoing, sometimes they will invite me for dinner. And often, it will be less than brilliant. Sometimes, it will be outright bad. A cook who made a "Chicken Supreme Casserole," but forgot to pre-thaw the frozen chicken pieces (legs, thighs, breasts, etc.), comes immediately to mind. She started the evening with what she called "Cheese Surprises." The "surprise" was that they became lodged in the roof of your mouth and stayed there. There was no removing them without sticking your fingers into your mouth to pry the things off. My erstwhile hostess said, by way of explanation, "Well, that's why I called them 'Cheese Surprises.' They were originally called, 'Cheese Delights,' and I don't know what I did wrong, but I tried one before you came and it wasn't delightful at all. I had to serve them anyway, because I didn't have anything else to put out." Now, I submit to you that I received the far richer experience this way than had she offered us a sublime paté. (And, by the way, we never DID eat the Chicken Supreme. At 11:00pm, the sauce was as dry and cracked as a desert riverbed, and the chicken was still not done. It was supposed to be "finished" by flaming with brandy, but instead, we all just ate the rice and vegetables, drank the brandy, laughed our butts off, and then went home.) When I have the bad cooks over to my place, I almost always wind up doing some sort of cookout.... ribs, chicken, lamb, salmon....something like that. I know it'll be really good, but won't make them feel inferior or intimidated (after all, what was their big crime...trying and failing to please me?). I usually do typical but really good sides.... potato salad, beans, slaw...that kind of thing, or cucumber salad or corn relish. And then something that is not particularly difficult, but is always spectacularly tasty, like Strawberry Pie, for dessert. And I remember that the gift of friendship, of laughter, of companionship, is the far greater prize. And these are the things that the "bad cooks" were offering me. And things that I am always grateful to accept.

now i'm *really* confused. any other suggestions? for food in general? nothing too expensive, but rather good eats. I was referring to the fact that in response to your question about the best barbecue (wherein you asked if you had to "go east for that"), I had said that....no, for the best barbecue in Texas, you have to go west. To which you responded that you did mean east...east as in other southern states, east toward the Atlantic, etc., etc.... So, I thought, well....he must not be really interested in any new info at all...he seems to have already made his mind up. The Woodlands is an upscale planned community north of Houston. For one thing, it is home to a lot of pilots because of its proximity to IAH. There are many very good restaurants in Houston.... for barbecue, two of the best have been mentioned here....Goode's and Otto's. But, I repeat.... if you'd like to sample some of the very BEST barbecue in Texas, and therefore the world, you must head west... I'd suggest Lockhart and Kreuz Market. It would be a revelation to you. EDIT: Had a thought.... It's only a short drive up I45 from The Woodlands to Huntsville, and the New Zion Missionary Baptist Church & Barbecue. Haven't been there in a while, but used to stop frequently when traveling from Dallas to Houston. Great eats.... homemade potato salad....do not miss the Sweet Potato Pie. They used to be open Wednesday-Saturdays for barbeque, and Sundays only for saving your soul! If your hosts are up for it, 409-295-7394. Might call ahead to be sure it's still there. Also, Conroe is close to The Woodlands.... both McKenzie's and Luther's have branches there (or did). And these are good. But, not so good as Kreuz's & Coopers, IMHO. PS- How long are you going to be in town??

Well, okay... since Sandra admitted it, I will too. I'm all for those marvelous Brits who decided they didn't want to spend hours in the kitchen blending and roasting. Bully for them, I say. Although it's fun to do on occasion I, like the Brits, don't want to do it on a regular basis, either. I always have prepared curry powder available. I buy "Sun Brand Madras Curry Powder" from Merwanjee Poonjiajee & Sons. It's just so blinking easy. And, when I was cooking for a family of five, there was no way I wanted to stretch my time in the kitchen into more than absolutely necessary. I can always zip it up with additional cumin or tumeric or chile powder or whatever, if I want. Also, as has been explored on another thread, I did have a goal of introducing my children to as many different tastes as possible, but turning out gourmet meals at home was pretty far down my priority list. I have lots of recipes (although only one of them would be classified as "Indian") wherein I use a dash of curry here or there. And they are invariably big hits. There, I've said it... "My name is Jaymes and I use curry powder."

Taboule

can we assume you mean the knuckle closest to your finger tip? Nope. It's the second knuckle up. Second knuckle FROM the fingertip. Ah....these technical terms.

I cook brown rice all the time. I learned to cook rice while living in Asia. I have absolutely no idea if what I do is "correct" but I just do what my Asian friend showed me how to do. I take the rice, put it in a heavy saucepan, put in some cold water, swirl the rice around a bit with my hands, drain the water. I do that a couple of times. I've been told that although it used to be a good idea in the olden days when rice was often dirty, I should not do it now (for several reasons.... nutrition, texture, etc.), but that's how I've always done it, so for no better reason than that, I continue. Then, I put in enough cold water so that when I stick my pointer finger down into the water and touch the rice, the water comes to my second knuckle. Then I bring the thing to a boil. Then, I take a paper towel and wet it and cover the bottom of the lid, with the corners sticking to the top of the lid. Then I lower the heat to "low" and put on the lid with the paper towel seal. After fifteen minutes or so (with white rice) and twenty minutes or so (with brown), I take the lid off to see how it's doing, and stir it once, then reseal and wait another fifteen-twenty minutes or so. By then, the water should be absorbed and the rice done. If not, I wait a little longer. Then, when the rice IS done and the water absorbed, I take the lid off and stir and "fluffen" it with a fork and allow it to sit a few minutes without the lid. I know absolutely nothing about rice cookers because I've never used one, so cannot be of help there. And my method is probably not "right" by the standards of the experts, but it sure works for me, and has, for some thirty years.

Here's the thing about County Line. I think we can all agree, as would any genuine barbecue aficionado, that County Line's barbecue is inferior to that served in local 'cue meccas. But that said, allow me to illustrate a recent event. I have an aunt and uncle who are lifelong New Yorkers. A while back, they came for a visit. Among their list of "things to do while in Texas" was, "eat barbecue." Now these two have rarely (and I'm betting it's really "never") eaten truly fabulous barbecue. They are in their late 60's and are "formal" people.... his idea of going out to eat "casually" is a sport coat and open-necked polo. Hers was a denim skirt (bought specially for her visit to Texas), fancy white shirt with a few sparkly "cowboy" decorations, nylons and low (1") heels. They also enjoy a good belt before dinner (Martinis for him; Manhattans for her), cordials after, and wine during. I remember once when we were all together somewhere and someone had gotten us to a "diner" style restaurant that didn't serve booze. My aunt and uncle were very nice about it, but you could tell this wasn't their preferred restaurant dining experience. They do enjoy eating out and do so at least three times a week, but they are neither foodies, nor food hobbyists. They just enjoy a good meal in a nice setting. I could never have gotten them to sit in the car for an hour and a half, and then unloaded them at, say, Cooper's. The thought is comical. And I have no wish to laugh at them, nor instruct them, nor lecture, nor scold them. They are lovely, gracious people who have been exceptionally kind to me. So where did we go for "Texas barbecue"? County Line, of course. They loved it. I knew they would.