kdl1221

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4. Assign the number 1 to low and 7 to high, then look at the sequence. Agreed, though, that gas range controls can be confusing (or nonexistent)--but I suspect that may be because the manufacturers figured the cook could gauge the heat level by looking at the flame. I wouldn't assume all cooks could accurately do that, either. Words (or pictograms--small flame, medium-size flame, large flame) would be a better guide. ← Hehehe you made my day! I guess sarcasm comes off pretty blah in short posts eh? I do 3.5 for medium I have found a lot of people that see low, and high, but no medium... just can't figure out where the middle would be. Oh and for you hamburger helper lovers out there... YUCK! That was all my father would cook when I was a kid... we did everything in our power to steer him away from that section at the grocery store... but never failed.. they always had a display by the check out! Oh... and I like 7-11's hotdogs .. with chilli and cheese, and some mustard

My number one reason... I am going with money, at least for the under 30ish crowd. I have seen frozen lasagnas at the store for like 5.99 for a 9x13 I guess. You can get veggie, or sausage or beef. If I make it from scratch? Well, obviously mine is going to blow that prague out of the water... but, (and maybe it is just my recipe) it is going to cost WAY more than 5.99. I ran to the store tonight to get more butter. As I turned away from the butter I noticed some frozen stir fry vegetables. It is a 2 lb bag (maybe?) with lo mein. Just add chicken and heat. I bought it just.. well, just because.. knowing I won't like it anyway, but it was $1.24! I spend more than that just buying peppers for my stir frys!! When I was a teenager, and my friends and I were were no longer dependant on our parents to feed us... what we ate came down to $$$. Factor that in with having fun was number one priority, and cuisine or sustinance was by far an afterthought. Taco Bell wouldn't survive otherwise(no offense intended to anyone, just a genralized observation.. why else are they open at 3am?!) Also... you need to have some common sense when it comes to cooking. Nothing too complexed either. If you are trying to fry bacon and it burns really fast... what is the problem? My gas stove shows low,2-6,high. Where is medium? This is why, my mother in law still to this day, after 40 years of continuosly trying to cook simple things... burns them or under cooks. I love her, but no common sense. Yes... I am suggesting a growing lack of common sense in our society. I can't tell you how many times I cringe upon hearing.... "my cookies are also hard and so much darker... why are yours so soft and light?" Just because the recipe may SAY 10 minutes, you don't just wait until 10 minutes, not look, and then just take them out! Whew... sorry 'bout that

I bake my lasagna first, then freeze, and heat in the oven again within a month. It might keep longer...but it has never be given the chance Also, spring rolls freeze well, and last longer.. either cooked first (if needed in a hurry can microwave to heat, then fry to bring back the crisp) or frozen with the raw meats... then thaw and cook through I also always have frozen cookie dough of some sort. I make the base, and freeze that so I can go back later and change my mind about what to put in it.. chocolate chips, pecans, etc My sister goes to a type of food workshop.. not sure what to call it. They make all kinds of meals that are meant to be frozen, so you can just throw them in the oven and save time. Here is a link to their menu. Oh! and biscuits... unbaked, frozen.. then to oven from frozen state.

Yea! I am so excited. I have been wanting to do this. However, I do not have a recipe of my own for butter cakes. I have tried many, and disliked them all. Since I have many neighbors, I may make this a couple times, and get votes from my neighbors as well. I can't imagine any of us army wives turning down free cake... or a really great recipe in the end! Thanks Wendy! I'll try and do pictures... but my camera has poor quality... so don't be to harsh

Not sure if I should be ashamed to say... my husband has a friend who's father raises rabbits for food. These were wild to start with that he caught. My husband and I had rabbit hunted many times, and I have many different ways of cooking rabbit . We accepted as a gift two of their rabbits... and I tried the usualy recipes that are well liked... I found the same thing. Just tasteless. Might have something to do with what they are fed, lack of constant physical activity? I am curious... were they skinned when you bought them? Could you really tell if they were "wild", or maybe just "regular" rabbits? ~K

Wow... this pb and bacon must be something... seems to be a HUGE hit around here. A friend was over the other day, she is from Vietnam, and she grew up making the red sauce for dipping spring rolls by mixing equal parts ketchup and maple syrup. Splendid and EASY! Popcorn and M&Ms I think that's as crazy as I get....

Here here for the key lime pie. Also... blackberry cobbler. Nuts and fruit were always used in dessert recipes. Also those cheap priced ingrediants. Muscadines <sp?> were used for many things, besides wine. Ice creams or sauces for ice cream (vanilla only)... could be combined with blackberry cobbler, vanilla icecream, and musc. sauce. Not sure how much of a recipe you could do with biscuits, peanut butter, and syrup? :) yummm But blackberries and muscadines are worth mentioning I believe... headed out this afternoon to pick blackberries for wine too! My vote is deffinately pecan pie or key lime pie