What's for dinner ( or lunch )

C'est Moi said:
Well, make one. :D It freezes well so you can put some up for later. We will be having meatloaf sandwiches tomorrow.
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And there's the rub.

One reason I have so much in my freezers (plural) already is these impulse things I make...usually from those daggone AllRecipes.com emails. I cook faster that I eat.

On the other hand, Radish Rose has me baking cauliflower & cheese, so since I'm firing up the oven already...and meatloaf can be a dinner or a lunch...and I gotta go grocery shopping tomorrow anyway...

*sigh*

If I have enough burger in the freezer to do this, it's a direct swap and a done deal.
 

In The Sticks said:
And there's the rub.

One reason I have so much in my freezers (plural) already is these impulse things I make...usually from those daggone AllRecipes.com emails. I cook faster that I eat.

On the other hand, Radish Rose has me baking cauliflower & cheese, so since I'm firing up the oven already...and meatloaf can be a dinner or a lunch...and I gotta go grocery shopping tomorrow anyway...

*sigh*

If I have enough burger in the freezer to do this, it's a direct swap and a done deal.
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I finally learned to scale down most recipes so that there are no leftovers (with a few exceptions.) My husband and I don't really like leftovers but we will eat a few things like cold meatloaf sandwiches. We used to be a family of 7, so learning to cook for 2 has been an experience. :D
 
C'est Moi said:
I finally learned to scale down most recipes so that there are no leftovers (with a few exceptions.) My husband and I don't really like leftovers but we will eat a few things like cold meatloaf sandwiches. We used to be a family of 7, so learning to cook for 2 has been an experience. :D
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Wow!

I came from a family of 8. "Leftovers" were what other families had.

When I cook, I prefer to leverage my time and effort (and the oven energy) to make quantity. It's that Ops Management side of me...leverage your Set Up time and fixed costs.

And I like having leftovers in the freezer. Between pre-cooked stuff and the raw ingredients I have, I can have just about anything I feel like for a meal with no planning whatsoever and minimal effort (vacuum sealed bags defrost in no time flat in a bowl of water). I just gotta stop buying meats when I see a good deal.

So I just looked. I got plenty of burger and ground pork on hand...it's defrosting now. Still got plenty left. 🤫

Meatloaf and cheesy cauliflower tomorrow, baby!
 
Aunt Bea said:
Sounds good to me!

I remember dilly bread made with cottage cheese, good stuff!

Do you use the large pearl tapioca when you make pudding?
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You know, I used to use the large pearl tapioca, but now don't bother. Hub actually likes the regular better. I do whip the egg white separately sometimes and fold it into the hot tapioca to make a more "fluffy" version.

Love the dilly bread. Going to try just making it without the herbs to see if its a good bread. Its so light - that's what we love about it.

Do you have other favorites from the 60's and 70's?
 
Liberty said:
You know, I used to use the large pearl tapioca, but now don't bother. Hub actually likes the regular better. I do whip the egg white separately sometimes and fold it into the hot tapioca to make a more "fluffy" version.

Love the dilly bread. Going to try just making it without the herbs to see if its a good bread. Its so light - that's what we love about it.

Do you have other favorites from the 60's and 70's?
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Quiche, carrot cake, Watergate salad, ...

1589498207112.jpeg

https://www.food.com/recipe/authentic-watergate-salad-120800
 
RadishRose said:
I think it was called Luzanne.
Never tasted it
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Sometime take a trip to NOLA and have it and the beignets at Cafe La Mode. Loved being there on Mother's Day and watching the old New Orleans boys in their white ice cream suites taking their moms out for coffee and beignets. Wonderful memories and of the the Garden District...what beautiful plants.
 
Liberty said:
You know, I used to use the large pearl tapioca, but now don't bother. Hub actually likes the regular better. I do whip the egg white separately sometimes and fold it into the hot tapioca to make a more "fluffy" version.

Love the dilly bread. Going to try just making it without the herbs to see if its a good bread. Its so light - that's what we love about it.

Do you have other favorites from the 60's and 70's?
Click to expand...
I'm intrigued by dilly bread. Please share a recipe. :D
 
iu
 

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