[slummin' it!]

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....

[Collard Greens]

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!!

[Collard Greens]

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

[Collard Greens]

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!!