Darby

My mom used to make breaded pork tenderloin, and for gravy she used Campbell's cream o' mushroom, made with 1/2 can of milk. Served over buttered Mrs. Grass egg noodles. Trashy enuf for ya?? That's some gooood eatin', I tell ya what! When I was newly married and poor, we used to eat broiled chicken with Lipton chicken-flavored noodles, made with milk. It's a wonder we didn't come down with scurvy....

Thanks so much for all of your suggestions!! I made a fritatta for lunch yesterday, and it went something like this... 1 lg Vidalia onion, caramelized with about 1 tb balsamic about 4 c packed chopped collards, sauteed with the onion 8 eggs 3 diced tomatoes about 1 c Trader Joes Meditteranean blend shredded cheese (provolone, fontina & kasseri) S & P Penzey's Greek Seasoning (Lemon peel, oregano, marjoram, garlic) a little cream It came out great, although I think I'll use fresh oregano or basil next time. Thanks again, looking forward to trying the other ideas!!

Thanks so much! The rolls sound fantastic, I'm definitely trying that one this weekend!!

Hi all! So, like, I'm in Illinois, and about the only that's thriving in my garden right now, with the drought and the heat, are the collards I planted outside my kitchen door-partly just for aesthetics. I do use them, mostly in Spanakopita, but I'm wondering if anyone has a really good cooking method. I'm thinking more of Greek/Italian style than Southern....I've cooked them with bacon and ham hocks already. Any suggestions would be greatly appreciated....otherwise I'll have to open a stand and start giving huge bunches of them away!!