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Maison Rustique

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Posts posted by Maison Rustique

  1. So very sorry to hear this. Many condolences to all her family and friends. I hope she is soaring with the birds she loved to watch and watching over all her loved ones.

    • Like 3
  2. 22 hours ago, Porthos said:

     

    Ground Beef and Onions in White Sauce over a Baked Potato or Noodles

    We had this sometimes growing up. Mom called it hamburger gravy. Usually served over white bread or biscuits. I never thought about it, but probably something she made when money and time were tight.

    • Like 3
    • Thanks 1
  3. 14 hours ago, rotuts said:

    @David Ross

     

    You bet !  I remember 

     

    came w carrot sticks , cut exactly like the celery :

     

    pretty fancy place.  and black pitted olives ,

     

    canned , probably from California 

     

    just awful ,  had a characteristic metalic flavor !

     

    We had this at many big dinners at my Mom & Dad's, too. The best part for the kids were the olives--you could put them on your fingers!

    • Like 2
    • Haha 4
  4. I fell into the celebrity chef trap and bought a set of cookware by Wolfgang Puck that was on sale at Costco. It is horrible. Nothing is airtight. The lids are not airtight. Definitely was not worth the price, even though it was cheap. Never again.

  5. 18 hours ago, blue_dolphin said:

     

     I think they used to have a full range of cake flavors but now only a yellow cake mix. My mom always kept some of the Jiffy cake mixes on hand exactly because they only made one layer.  It was perfect for this type of 11" flan/tart pan (eG-friendly Amazon.com link) with a fairly deep indent for the filling of your choice.  Mom generally used a layer of pudding, topped with fruit and edged with whipped cream. Fresh fruit ruled in the summer but a chocolate cake could be topped chocolate pudding and cherry pie filling, spice cake with banana pudding and banana slices.  It was her signature pot-luck contribution and always well received.  I shared a photo of her in her 90's making one of these creations over in this post on Cake Memories.

     

    Thank you for sharing that. I love the photos of your Mom!

    • Like 1
  6. There are cookie mixes, various muffin mixes, cake mixes, etc. I haven't looked on the website to see if they still make all of them. This cookbooklet was published in 2004, I think.

    Jiffy cook Book.jpg

    Jiffy history.jpg

    Jiffy recipes.jpg

    • Like 8
  7. I found my Jiffy cook booklet. I remember now being amazed at how many different types of mix they make that I have never seen. I'd guess they can be ordered online, but haven't checked. I'll post some of the more "interesting" recipes when I get upstairs to the pC.

     

    • Like 3
  8. I love Jiffy. Pretty sure I have a little recipe booklet from them somewhere, but I can't find it at the moment. My favorite breakfast growing up was pancakes (corncakes) made with Jiffy mix.

    • Like 3
  9. 13 hours ago, cteavin said:

    That's funny. 

     

    I'm interested in some 'sourdough' pancakes I saw online but at the same time I'm like, SOURdough PANCAKES and then wondered about AFB because it goes on for years. 

     

    So what happened to that starter you were gifted?

     

    Well, sourdough starter goes on forever, too. You can freeze both AFB and sourdough starter if you want to take a break. I've had a sourdough starter going for over a year. I might still have an AFB starter in the back of the freezer. Because the AFB is mostly sweet, we burn out on it (and the calories) after about 2 loaves.

    • Like 3
  10. 18 hours ago, Kim Shook said:

    I've been seeing these ground beef utensils on TV lately and have become interested.  Does anyone have any experience of them?  What I use now when cooking and breaking up ground meats is a flat edged wooden spoon (about the only thing I use a wooden utensil for - I find them mostly useless).  I have arthritic hands and holding onto the wooden spoon for long periods breaking up the meat as it cooks is uncomfortable.  Do you think this would be useful for me.  Or should I just concentrate on trying to remember to crumble the meat up with my fingers as I'm putting it in the pan? 😁

     

    Years ago I bought a couple of them on some sort of special deal--BOGO or whatever--figuring I'd keep one and give one to someone. I have absolutely no idea where they went, but I decided recently that I wanted to try one and couldn't find it. My arthritic hands and tendinitis make certain motions extremely painful and stirring more solid or harder things is not fun. If I am using a regular pan, I can use one of the other tools suggested, but if it is a non-stick skillet, I can't use a metal tool. Soooo, a friend recently was having a Pampered Chef party and I felt obligated to buy something. I bought one of these and it is now here. I plan to keep track of it so I can actually find it when that occasion arises. Mind you, this means that I will now find the original one or two of them that I bought. I guess it will mean I will then have a collection of ground meat breaker-uppers.😝

    • Like 1
    • Haha 2
  11. Ours are also Weds-Tues. Often they don't even get some of the items in the circular. They have some distribution issues in this area. The odd part to me is that while my nearest store may not get something, I can usually get it at another store that is about 10 miles away. I keep wondering if it depends on what they think will sell at each location or if the store managers have something to do with it.

    • Like 2
  12. 23 hours ago, gfweb said:

    I'm having taxonomy problems.  How does this panade differ from what North Americans call a dressing/stuffing (other than being cooked outside the bird)?

    In the case of the one that I make, it is a much wetter consistency and vastly different ingredients. I don't have my recipes on this Chromebook, but the panade I make is much like this one, though mine has more wine. https://relish.com/recipes/86770/spinach-and-mushroom-panade

     

    • Like 1
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