http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy - who apologizes in advance for any omissions, or lack of
logic in this survey...

Chatty wrote on Fri, 27 Apr 2007 16:35:09 +0200:

CC> http://www.recfoodcooking.com/

CC> Vote now!
CC> --
CC> Cheers
CC> Chatty Cathy - who apologizes in advance for any omissions,
CC> or lack of logic in this survey...

I suspect that some of us could have reported historical data if
given the choice. My sister was quite an experimental and
enthusiastic cook but, unfortunately, she died some time ago.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:
> Chatty wrote on Fri, 27 Apr 2007 16:35:09 +0200:
>
> CC> http://www.recfoodcooking.com/
>
> CC> Vote now!
> CC> -- CC> Cheers
> CC> Chatty Cathy - who apologizes in advance for any omissions,
> CC> or lack of logic in this survey...
>
> I suspect that some of us could have reported historical data if given
> the choice. My sister was quite an experimental and enthusiastic cook
> but, unfortunately, she died some time ago.

Sorry to hear about your sister. I considered the "Are/were your
sibling(s).... " option for the first question, but decided against
that, assuming that most people that this applies to would understand it
was meant to read that way.
--
Cheers
Chatty Cathy

Chatty Cathy said...

> http://www.recfoodcooking.com/
>
> Vote now!


Mom could gourmet cook.
Dad could BBQ.
Older brother could BBQ.
Older sister couldn't cook.
Me, I didn't cook or eat. Anti-Foodie since age two. Came to my senses
after college.

The kitchens we grew up in were really one person kitchens so we never
cooked along. We could sit at the kitchen table as long as we didn't fidget
too much while Mom cooked.

Andy
The Bread and Butter and Milk Kid.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Chatty Cathy >
> :
>
>> http://www.recfoodcooking.com/
>
> First again My 3 brothers have taken after my mother in the cooking
> department. If it isn't take out, microwaveable or in a restaurant it
> doesn't get cooked.
>
> Michael
>
>
> --
> This is how it works in my house. Click the pic to enlarge it:
> http://tinypic.com/view.php?pic=42ko0mf
> -remove "foodie" to email

Thank you Michael. I don't feel so all alone now. Mom's idea of 'haute
cuisine' was the new line of OnCor frozen dinners. Learned to cook for
self-preservation. Miss her, but NOT her cooking.
-ginny

On Fri, 27 Apr 2007 12:10:36 -0400, "Virginia Tadrzynski"
> rummaged among random neurons and opined:

>
>"Michael "Dog3" Lonergan" > wrote in message
86.121...
>> Chatty Cathy >
>> :
>>
>>> http://www.recfoodcooking.com/
>>
>> First again My 3 brothers have taken after my mother in the cooking
>> department. If it isn't take out, microwaveable or in a restaurant it
>> doesn't get cooked.

<snip>

>Thank you Michael. I don't feel so all alone now. Mom's idea of 'haute
>cuisine' was the new line of OnCor frozen dinners. Learned to cook for
>self-preservation. Miss her, but NOT her cooking.

High five to you both. Both sibs like(d) to sit down to my table, but
reciprocity included dining out.

My mother was sort of an idiot savant when it came to cooking: she had
about 4 meals she did really, really well, but everything else was out
of cans, boxes, overcooked, undercooked, weirdly cooked or scarily
cooked. Every meal was an adventure, anyway - you never knew whether
you would enjoy a meal or try to gag it down. She did *great* fried
chicken, Tex-Mex (with scratch tortillas, I might add), pot roast and
chicken and dumplings (she had a buttermilk biscuit recipe that made
killer dumplings). She also made a casserole she called "turketti"
(made great use of leftover turkey) and a lasgana-esque recipe simply
called "Ground Beef Casserole" which were two of her canned-use dishes
that were both really pretty good, very quick and fall under the
heading of "comfort food" (both follow):

@@@@@ Now You're Cooking! Export Format

Turketti Casserole

meats and poultry

1 1/4 pounds spaghetti; cut in 2" pieces
2 cups cooked turkey; cut up
1/4 green pepper; chopped
1 can cream of mushroom soup; undiluted
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups cheddar cheese; grated
1/2 small onion; chopped

Preheat oven to 350F. Break up spaghetti and cook in broth in large
saucepan. Add mushroom soup, turkey, pepper, onions, seasonings and
combine. Stir half of cheese into mixture and combine. Pour into
casserole and top with remaining cheese. Bake for 25 - 30 mins.

Contributor: Nye Hopkins Pulliam

Yield: 6 servings

@@@@@ Now You're Cooking! Export Format

Ground Beef Casserole

meats and poultry

1 pound ground beef
3 8 oz. cans tomato sauce
1 5 oz. pkg. noodles; small
1 3 oz. pkg. cream cheese
1 bunch green onions
1 cup sour cream
1 cup cheddar cheese; shredded
1 clove garlic
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper

Brown beef and pour off excess drippings. Add garlic, salt, sugar,
pepper and tomato sauce. Cover and simmer about 15 mins. Cook noodles
and drain. Finely chop onions, including tops; mix with cream cheese
and sour cream.

In a buttered 13x9x2" casserole, place a layer of noodles, meat sauce,
sour cream mixture and shredded cheese; repeat ending with cheese.
Bake at 350° F about 30 mins.

Contributor: Ninelle H. Pulliam

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"