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Post by nana on Oct 25, 2017 12:54:41 GMT -6
Oh, no! I'm so sorry, nana! Thank you Whatif, it has been a nightmare, second one, they replaced the first one, they are just not good.
I am going to say something, let me get my tinfoil hat which I wear often.
I believe everything one day will be linked/hooked to the beast system in order to work. Everything with computer chips or digitalized so "they" can keep tabs on everyone. From, phones to TV's to appliances to banking to cards and on and on.
I miss the analog TV's, analog phones, alliances with no chips, cars with no chips.....
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Post by whatif on Oct 25, 2017 19:07:09 GMT -6
I made this recipe for lunch today for me and my husband, nana! It was awesome! I had some little shallots left over from my garden, so I minced them up and used them for the onions, and I used chicken for the meat. The bacon flavored it sooooooo nicely! |
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Post by whatif on Oct 25, 2017 19:17:33 GMT -6
Oh, no! I'm so sorry, nana! Thank you Whatif, it has been a nightmare, second one, they replaced the first one, they are just not good.
I am going to say something, let me get my tinfoil hat which I wear often.
I believe everything one day will be linked/hooked to the beast system in order to work. Everything with computer chips or digitalized so "they" can keep tabs on everyone. From, phones to TV's to appliances to banking to cards and on and on.
I miss the analog TV's, analog phones, alliances with no chips, cars with no chips.....
I agree, nana! I'm old enough to remember the days before cell phones, Ipads, Google, Twitter, chips in the bank cards, and all... In so many ways it feels like personal privacy is becoming a thing of the past.
Oh! And by the way, I'm always on the lookout for candidates for our tinfoil hat fashion show, if you have a picture you'd like to post of your hat... Here's the link: unsealed.boards.net/thread/976/tinfoil-hat-fashion-show
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Post by nana on Oct 25, 2017 19:35:52 GMT -6
I made this recipe for lunch today for me and my husband, nana! It was awesome! I had some little shallots left over from my garden, so I minced them up and used them for the onions, and I used chicken for the meat. The bacon flavored it sooooooo nicely! Glad you liked it and the shallots was a nice touch, that's what I like about this dish, you can change it many ways to use what you have.
I made it for dinner tonight. Used a rib eye steak, trying to use up things that didn't fit in the garage freezer. When I have a smaller amount of meat I use more bacon and onions and sometimes a spoon of powdered bullion. Made enough for 3 out of 1 rib eye, served it with noodles and green beans.
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Post by whatif on Oct 25, 2017 19:44:11 GMT -6
My husband says to tell you that your recipe is "Five-star restaurant material!"
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Post by nana on Oct 26, 2017 9:36:36 GMT -6
My husband says to tell you that your recipe is "Five-star restaurant material!" Tell him thank you. More often than not the simplest of ingredients can make an unexpected meal.
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Post by nana on Oct 26, 2017 11:27:06 GMT -6
Quiches
Quiches can be changed easily by the ingredients used. Most quiches have the same base, just add different ingredients to change it. Quiche layering: Veggies always go on the bottom crust followed by meat and then cheese and then basic base poured over mixture. Let quiche rest at least 10 minutes before slicing for service.
Quiches basic base:
1-10 inch unbaked pie shell
4 eggs, slightly beaten
2 cups whipping cream ( I have used half and half too)
3/4 Teaspoon salt
1/4 teaspoon sugar
Mix eggs, whipping cream. salt and sugar. Set aside.
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Add to make:
Quiche Loraine
Oven @ 425
3/4 lb bacon, fried and crumbled
4 oz swiss cheese, shredded
1/2 cup onions, minced
Sprinkle bacon, onions and cheese on bottom of shell. Pour basic base over mixture. Bake 15 minutes, REDUCE heat to 300, bake an additional 35 to 40 minutes.
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Spinach Bacon Quiche
Oven at 350
3/4 lb bacon, fried and crumbled
2 cups fresh spinach, washed and chopped
1/3 cup onions, diced or minced
1 1/2 cups swiss, shredded
Lay spinach and onions on bottom of crust. Add bacon and cheese. Pour base over mixture. Bake 50 to 60 minutes.
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Spinach Artichoke Quiche
Oven @ 350
2 cups fresh spinach, washed and chopped
1 cup artichoke hearts, chopped
2 cups swiss, shredded
2 cups cheddar, shredded
1/4 cup green onions, chopped
Lay spinach and artichokes and green onions on bottom of crust. Add cheese. Pour the basic base over mixture. Bake for 50 to 60 minutes.
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Asparagus And Chicken Quiche
1 lb fresh asparagus, washed and snapped. Hold asparagus and bend, it should snap where it needs to. Cut into 1" pieces and cook in small pot till tender. drain well.
1 chicken breast, cooked and chopped
1/2 cup swiss, shredded
1/2 cup cheddar, shredded
Layer asparagus on bottom of crust. Add chicken then cheese. Pour basic base over mixture.
Bake for 50 to 60 minutes.
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Asparagus and Crab Quiche
1 lb fresh asparagus, washed and snapped. Hold asparagus and bend, it should snap where it needs to. Cut into 1" pieces and cook in small pot till tender. drain well.
2 Tablespoons green onions, diced
1 1/2 cups crab meat
1/2 cup swiss, shredded
1/2 cup cheddar, shredded
Oven @ 350
Layer asparagus, green onions, crab, cheese. Pour basic base over mixture.
Bake 50 t0 60 minutes
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Spinach and Crab Quiche
Oven @ 350
2 cups fresh spinach, washed and chopped
1 cup crab (or imitation crab)
1/4 cup green onions, chopped
1/2 cup swiss, shredded
1/2 cup chedder, shredded
Layer spinach, green onions, crab and cheese. Pour basic base over mixture.
Bake 50 to 60 minutes.
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Seafood Quiche
Oven @ 350
1/2 cup bell peppers, diced
1/2 cup onions, diced
2 Tablespoons Butter
6 oz crab meat
4 /12 oz tiny shrimp or cut shrimp
1/2 cup monterey jack cheese
1/2 cup cheddar cheese
Sautee bell peppers, green onion in butter until soft. Layer bell peppers, green onions, shrimp, crab and cheese. Pour basic base over mixture,
Bake 45 minutes.
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You can use anything, cooked crumbled sausage, onions and cheese.
A meatless veggie and cheese quiche.
Make sure all meat is cooked before adding so the juices do not make the quiche soggy.
Any meat, veggie or cheese combination that you like will work.
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Post by nana on Oct 26, 2017 17:42:39 GMT -6
This is the white vanilla cake recipe I use.
You have to have a scale for this because weight in flour and sugar is not the same as in measuring cups.
Makes very nice layer cakes, stack cakes and wedding cakes.
artisancakecompany.com/2013/05/cake-decorating-basics/
The single batch will make 2-9" rounds.
1/2 of a single batch makes 2-6" cakes to layer for small families or empty nesters.
Perfect Moist and Fluffy White Vanilla Cake Recipe
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Post by nana on Oct 28, 2017 8:10:44 GMT -6
Dolly's Sweet Rice Ingredients 2 cups water - Bring to boil Add 1 cup white rice (uncooked) Cover and reduce heat and simmer 15 min Then add: 1 tbsp butter 1 cup milk Simmer to slightly thickened Then add: 3/4 cup white sugar 1 tsp vanilla extract Remove from heat and remove cover until ready to serve Serve with cinnamon on top Made this this morning for breakfast, was a big hit, thank you. I made it early and kept it on the warming burner, added extra milk as needed, hubby topped his with dried cranberries. I ate a spoon every time I stirred it, which was often.
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Post by nana on Oct 28, 2017 9:35:29 GMT -6
The repair man came yesterday and said the condenser fan is bad, he ordered one. Right now we have a fan hanging from the cabinet door cooling the condenser, hahaha, we look like real hillbillies.
The repair man laughed and said, that really is a good idea, hahahah
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Post by Natalie on Oct 28, 2017 13:09:06 GMT -6
I grew up sprinkling sugar on my rice and now my kids do it. We are going to try the sweet rice for supper tonight.  Nana--I look forward to trying the cake recipe. |
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Post by nana on Oct 28, 2017 16:24:44 GMT -6
You know when you are not paying close attention and think you have one spice in your hand while you actually have another and use it? Well yes, I did that a last month.
I was making brioche garlic buns. Well, I thought I had the garlic powder, I had the onion powder and put about a teaspoon in 1 stick of butter and mixed it before I realized what I had done. I just shook my head and grabbed the garlic powder and added it, mixed it and made it. It wasn't bad but reminded me of a French onion soup flavor, then a light went off in my pointy little head, lol.
I had a can of French onion soup I needed to use because for some reason I bought it.
I took a stick of butter and let it come to room temp, caramelized a couple large onions and set aside, grated some gruyere cheese. I put the butter in a bowl and mashed it with a fork, added about 1 teaspoon onion powder on purpose this time, added a little garlic powder and about or little over 3/4 teaspoon beef bullion powder and mashed it all together. Spread it on the buns and put in a 350 oven about 12 minutes until it started just getting lightly toasty on top. Took out of oven, layered with the cheese and topped with the onions and put back in the oven until the cheeses was melted and bubbly.
It was very good and crispy soft if that makes since.
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Post by nana on Oct 29, 2017 7:15:41 GMT -6
The repair man came yesterday and said the condenser fan is bad, he ordered one. Right now we have a fan hanging from the cabinet door cooling the condenser, hahaha, we look like real hillbillies. The repair man laughed and said, that really is a good idea, hahahah LOL Nana I can just picture it! Ya gotta do what ya gotta do. I would hazard a guess that we will be raptured before I can get Frigidaire to even answer the phone about mine. I wish we still had the older refrigerators without all the electronics in them, they were easy to fix.
And remember the older TV's with the tubes and the store had a testing machine for the tubes, you just tested them and found the bad one, bought a replacement tube and when home and fixed it.
I had a dryer that was over 40 years old before it was done. The tub rusted because how we had hooked the 2 dryers out the same vent and didn't realize it would do that. We had 2 washers and 2 dryers because seems like they all went nonstop when the children lived at home.
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Post by whatif on Oct 29, 2017 9:15:36 GMT -6
Amazing, nana! Yes, they sure don't make them like they used to!
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Post by nana on Oct 29, 2017 10:02:58 GMT -6
Au Gratin Potatoes
5 lbs red potatoes, pealed and sliced then put in big tub of cold water to keep from turning. I use a V slicer.
1 large velveeta, 32 oz
1 stick butter
flour
2 cups milk
salt
black pepper
Oven at 350 to 375
Spray a large roaster or baking dish with nonstick spray.
Put a layer of potatoes in pan
Sprinkle with salt and pepper then sprinkle with about 2 to 3 teaspoons flour
Dot with butter
Top layer with thinly sliced velveeta
Keep building all layers this way, you should end up with 4 to 6 layers depending on size of pan/dish used. You should not have any potatoes, cheese or butter left at the end.
Pour milk in the side of the pan/dish. Cover and bake about 1 3/4 to 2 1/2 hours depending on the size of the pan/dish used, or until knife inserted goes in gently and potatoes are tender. Remove lid during last half hour or so to nicely brown the top.
Make SURE you use a big enough pan/dish because it is going to bubble while cooking and a foil lined cookie sheet on the rack under it might be a good Idea incase the pan is not big enough.
This feeds about 20 or so.
You can 1/2 or 1/3 or 1/4 the recipe too.
If you have left over ham this can become a main dish. Layer left over ham on the cheese when building the layers.
If you use ham that has not been previously cooked it will make the whole dish runny so lightly fry it in a pan to release the moisture if you do not have left over ham.
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