dockhl

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Kent. Hmm, I am so busy laughing about this that I don't really have an answer. I think most paper bags have good intentions but may use guilt to their own device, if a bit informed. You think maybe it is a Catholic paper bag? (I remember this from my youth..... ) I kinda like it's attitude, tho Kathy

Dr. J OK, beautiful, but what IS it??? Ce'nedra So delicious with that bread, my mouth waters

I disagree..........."into your MOUTH" is the reason But, canned mushrooms?

What she said..........

I agree with all of those who say that these are reasonable timesavers, not "cheats", unlike my Costco lasagna, and I am finding a lot of good shortcuts here. (Coming from such an audience, I tend to trust them not to make me look foolish!) Keep 'em coming. thanks, FG !

HUNG, finale of Top Chef...right here BTW, I used to get a duck noodle soup in Philadelphia Chinatown that was most amazing for the broth. Totally ducky and not at all greasy

I like 'most anything by them

Once in 1985, I used CostCo (Price Club, at that time) lasagna (I think it was Michelina's?) for a dinner party..... I had a one year old and 8 guests, does that count for anything?

Well, then............

I think it is fascinating how many different spellings there are for something that I have always known as "halupki". I haven't even seen that one yet ! I even have a recipe for a "Deconstructed Halupki" (there is that WORD !) that gives you the flavors in a skillet if you don't have the time to do the whole thing . Kathy

YES !

My slovak relatives also added saurkraut to the pot, addng a little bit of sourness to the tomato mix. NEVER EVER anything sweet like raisins or gingersnaps. Boy, that sounds good to me ! (Was it?)

Kerry~ I always throw in a few extra thighs when I make the stock so it has lots of flavor, and then make a chowder. Usually it involves potatoes, corn, cheddar cheese, H/H and chunks of turkey. (Stock and onions and celery, of course.) Great bread or biscuits. No one ever complains about leftovers.......

Durgin Park http://www.durgin-park.com/ ← It was..........

Several years ago we had Christmas Eve dinner at the Bellagio (Aqua, which is now Michael Mina, I think) and it was spectacular. Christmas Day we still weren't hungry and has room service One thing that surprised us was how COLD (and empty) it was !

I've used those and they are wonderful. For when you don't: Dawn Power Dissolver

I was just at my neighbors picking figs and pomegranates and noticed that they have an olive tree bearing quite a bit of fruit. They told me I could have the olives if I wanted them............... Most are still green with some starting to turn purplish. I've read the threads on curing but haven't gotten a good sense for what is best~ water or a salt solution? Flavored during curing or after? Green or purple? I am open to all suggestions and instruction !

lindacakes~ I made this last night for dinner and had some this AM for breakfast, too ! So good, and hit the spot this cold morning (35' outside and !!! 46' IN THE HOUSE when I awoke. That'll teach me to sleep with the windows open )

That's my vote~it looks great and will probably last you (and your adoring friends) a while. Sounds good for breakfast..............

...ok... you can read more (and there's a picture of it) here: http://www.starchive.com/Fear_Factor/gross...12_uterus.shtml ← No thanks........... should that be "uteri" ?

There is just something so........."klingonesque".about that noodle dish

**droool** as a post in topics (wipe your chin......)

Ditto~ of course the fact that I am Czech, Swedish, Irish, American Indian, Penna Dutch...........Prussian soldier......who knows what else...would make for very soulful but schizophrenic food. K