Lawrence00
Senior Member
Was it fried eggs and spam or just spam and spam?Today was gourmet ... Hubby fried Spam & I made a sandwich on lightly toasted bread with cheddar, mayo & a sliced fresh garden tomato.
What are you cooking or baking today?
- Thread starter StarSong
- Start date
Repondering
Well-known Member
- Location
- Nebraska, USA
Mondays and Tuesdays are bread baking days for my Saturday farmers market repertoire.
Today I made one batch (four loaves) of whole wheat bread with wheatberries and ten loaves of Ezekiel bread.
Tomorrow (Wednesday) I make chocolate chip and ginger molasses cookie dough, which I'll refrigerate until Thursday when I'll bake them.
Also tomorrow I'll make the dough and bake snickerdoodle cookies and oatmeal raisin cookies.
On Thursday, as well as the chocolate chip and ginger molasses, I'll make peanut butter cookies.
On Friday I'll thaw out the frozen bread loaves.......40 altogether, Sunday, Monday and Tuesday efforts.....and bag them up.
And I'll weigh out the cookies too, 10 oz per bag.........and pack all this stuff into plastic tote boxes.
On Saturday I'm up at 5:00 AM, load all the tote boxes into my pickup truck, drive into town 7 miles away and set up
my canopy and tables at 7:00 AM to be ready for the market opening time at 8:00.
I do this for 24 weeks between May and October every year.
Today I made one batch (four loaves) of whole wheat bread with wheatberries and ten loaves of Ezekiel bread.
Tomorrow (Wednesday) I make chocolate chip and ginger molasses cookie dough, which I'll refrigerate until Thursday when I'll bake them.
Also tomorrow I'll make the dough and bake snickerdoodle cookies and oatmeal raisin cookies.
On Thursday, as well as the chocolate chip and ginger molasses, I'll make peanut butter cookies.
On Friday I'll thaw out the frozen bread loaves.......40 altogether, Sunday, Monday and Tuesday efforts.....and bag them up.
And I'll weigh out the cookies too, 10 oz per bag.........and pack all this stuff into plastic tote boxes.
On Saturday I'm up at 5:00 AM, load all the tote boxes into my pickup truck, drive into town 7 miles away and set up
my canopy and tables at 7:00 AM to be ready for the market opening time at 8:00.
I do this for 24 weeks between May and October every year.
Lilac
Well-known Member
- Location
- Flyover Country
Spam & spam.
Jules
SF VIP
Set aside a couple of those for me, please.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
Though I like cooked cabbage, I probably would have cooked the chili in one pot and made a simple cole slaw or salad with the cabbage.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
I tip my hat to you - that schedule surely keeps you out of mischief!
debodun
SF VIP
- Location
- way upstate in New York, USA
It all ends up in the same place.
StarSong
Awkward is my Superpower
- Location
- Los Angeles Suburbs
Well yeah, obvs. But how it tastes getting there is worthy of consideration.It all ends up in the same place.
Lilac
Well-known Member
- Location
- Flyover Country
I love fried cabbage. Dad used to fry cut up cabbage in bacon grease, salt/pepper to taste & then added cooked wide egg noodles.
This is a recipe I found in Hometown Cooking which was part of Taste of Home family years ago that I use the cole slaw mix in. Good if your watching your carb intake.
Recipe: Creamy Beef and Cabbage From: Hometown Cooking Magazine Date: 1998
1 pound ground beef
1 large onion, chopped
1 or 2 garlic cloves, minced (or 1/2 tsp granulated garlic)
1 1/2 tsp. paprika
8 cups chopped cabbage, medium size (or 16-ounce bag cole slaw mix)
1 16-ounce tomatoes canned
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt, to taste
pepper, to taste
In a large ovenproof skillet, cook beef, onion and garlic until meat is browned. Drain off excess fat if too much. Add cabbage, tomatoes and paprika. Cover and cook until cabbage is crisp tender or to desired doneness over medium heat. Remove from heat. Add cheese and sour cream mixing in well.
NOTE: Taste for salt and pepper as you cook this dish.
1 cup soft bread crumbs (or 1/2 cup dried bread crumbs)
2 Tbsp. butter
In small bowl, melt butter and stir in bread crumbs. Sprinkle over top of mixture in skillet. Bake at 375° for 20 minutes or until heated through and golden on top.
TO MAKE AHEAD: Prepare as directed but don't do the crumb topping. Put in a 2-quart baking dish. Chill in fridge for up to 24-hours. Remove from fridge and allow the glass to warm up at room temp so it doesn't break. Before baking, make crumb topping and sprinkle over casserole.
Bake at 375° for 45 to 50 minutes or until it is heated through.