Tonight we're havng blackened chicken breast, a mixture of lightly cooked
okra, corn and tomatoes, and brown rice cooked in chicken stock with onions,
garlic, and herbs.

We'll have dessert if I can find the key lime cake I baked, portioned, and
froze.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The human spirit is a hard thing to
kill, even with a chain saw.
-------------------------------------------

On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
> wrote:


>We'll have dessert if I can find the key lime cake I baked, portioned, and
>froze.

Key Lime cake?

That's a different twist. Recipe please?

Christine

On Thu 12 Jun 2008 06:39:40p, Christine Dabney told us...

> On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
> > wrote:
>
>
>>We'll have dessert if I can find the key lime cake I baked, portioned,
>>and froze.
>
> Key Lime cake?
>
> That's a different twist. Recipe please?
>
> Christine
>

Christine, I almost hate to publish this because it's based on a couple of
boxed ingredients, but it's really delicious. No matter where I take this
or whom I serve it to, there's never a crumb left.


* Exported from MasterCook *

Key Lime Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 ea Box lemon flavor cake mix
(18.25 oz)
1 ea Box lime flavor gelatin
(3 oz)
5 Eggs
1 c Crisco Oil
3/4 c Fresh-squeezed orange juice
-----GLAZE-----
1/2 c Fresh-squeezed key lime juice (or Mexican lime)
2 c Confectioner's Sugar

Combine dry cake mix and dry gelatin in large mixing bowl. Blend eggs,
oil, and orange juice in a blender for at least 5 minutes. Gradually add
egg mixture to dry ingredients, beating 5 minutes. Bake in greased 9 x
13 baking pan for 45-50 minutes in 350 degree oven, or until it tests
done when a toothpick is inserted in the middle.

When cake tests done, remove from oven and pierce top all over with
fork.

Combine lime juice and confectioner's sugar and spread evenly on top of
cake. This will soak into cake. Seal the cake well and refrigerate
overnight.

Cake needs no frosting, but may be dusted with additional confectioner's
sugar at serving time or served with whipped cream.

It is best when served well-chilled.

NOTE: I use Duncan Hines Lemon Supreme Cake Mix
: and JELL-O Lime Flavor Gelatin.
: Crisco Oil is imperative! Other oils cause the cake to fall.
: -------------------------------------------------------------


--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Those nicotine patches work pretty
well, but it's hard to keep them lit.
--George Carlin
-------------------------------------------

On Fri, 13 Jun 2008 02:09:04 GMT, Wayne Boatwright
> wrote:

>On Thu 12 Jun 2008 06:39:40p, Christine Dabney told us...
>
>> On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>>>We'll have dessert if I can find the key lime cake I baked, portioned,
>>>and froze.
>>
>> Key Lime cake?
>>
>> That's a different twist. Recipe please?
>>
>> Christine
>>
>
>Christine, I almost hate to publish this because it's based on a couple of
>boxed ingredients, but it's really delicious. No matter where I take this
>or whom I serve it to, there's never a crumb left.
>

sometime you gotta think inside the box.

your pal,
felix

On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
> wrote:

>We'll have dessert if I can find the key lime cake I baked, portioned, and
>froze.

key lime cake? have you posted that recipe? If not, please do... or
send it to me. THANKS!

--
See return address to reply by email
remove the smile first

On Thu 12 Jun 2008 08:52:03p, sf told us...

> On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
> > wrote:
>
>>We'll have dessert if I can find the key lime cake I baked, portioned, and
>>froze.
>
> key lime cake? have you posted that recipe? If not, please do... or
> send it to me. THANKS!
>

I did post it, but I will also send it to you.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
We'll make him listen to whiny protest
songs from the sixties!!!
-------------------------------------------

On Fri, 13 Jun 2008 03:57:29 GMT, Wayne Boatwright
> wrote:

>On Thu 12 Jun 2008 08:52:03p, sf told us...
>
>> On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
>> > wrote:
>>
>>>We'll have dessert if I can find the key lime cake I baked, portioned, and
>>>froze.
>>
>> key lime cake? have you posted that recipe? If not, please do... or
>> send it to me. THANKS!
>>
>
>I did post it, but I will also send it to you.

saw your post of the recipe *after* I posted that, got your email....
Thanks a million!

--
See return address to reply by email
remove the smile first

On Fri 13 Jun 2008 07:18:16a, sf told us...

> On Fri, 13 Jun 2008 03:57:29 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 12 Jun 2008 08:52:03p, sf told us...
>>
>>> On Fri, 13 Jun 2008 01:35:35 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>We'll have dessert if I can find the key lime cake I baked, portioned,
>>>>and froze.
>>>
>>> key lime cake? have you posted that recipe? If not, please do... or
>>> send it to me. THANKS!
>>>
>>
>>I did post it, but I will also send it to you.
>
> saw your post of the recipe *after* I posted that, got your email....
> Thanks a million!
>

You're welcome!

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Oxymoron: Sisterly Love.
-------------------------------------------

"Wayne Boatwright" > wrote in message
6.120...
> Tonight we're havng blackened chicken breast, a mixture of lightly cooked
> okra, corn and tomatoes, and brown rice cooked in chicken stock with onions,
> garlic, and herbs.
>
> We'll have dessert if I can find the key lime cake I baked, portioned, and
> froze.
>
> --
> Wayne Boatwright


Sounds tasty, Wayne Well, except for the okra, but that's a personal
preference...lol!
The brown rice sounds especially good. I discovered a few years ago that I actually
really prefer brown to white rice in most instances...sushi being the major
exception.

Dinner...I had Greek chicken, pita, a small salad, and a cup of soup.

kimberly

On Thu 12 Jun 2008 10:57:32p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> Tonight we're havng blackened chicken breast, a mixture of lightly
>> cooked okra, corn and tomatoes, and brown rice cooked in chicken stock
>> with onions, garlic, and herbs.
>>
>> We'll have dessert if I can find the key lime cake I baked, portioned,
>> and froze.
>>
>> --
>> Wayne Boatwright
>
>
> Sounds tasty, Wayne Well, except for the okra, but that's a personal
> preference...lol!

Okra is one of *those* vegetables that people seem to either love or hate.
You're excused. :-)

> The brown rice sounds especially good. I discovered a few years ago that
> I actually really prefer brown to white rice in most instances...sushi
> being the major exception.

I love brown rice. I'm not fond of "delicate" rices. Of the white rices,
I like long, medium, and short grain, stick, and sweet rice. As much as
other people seem to like them, I don't care for basmati or jasmine rice.

> Dinner...I had Greek chicken, pita, a small salad, and a cup of soup.

That sounds delicious! What do you do to make Greek chicken? I have a
Greek spice blend that I often sprinkle liberally on flattened chicken
breasts, then brush on oil and either broil or grill. What kind of soup
did you have?

> kimberly
>
>



--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The Hemingways are much rarer than the
Prousts; rather than big-game hunters,
writers are more often slightly
hypochondriacal, neurotic imaginers
who lock themselves in their rooms all
day. --Robin Hemley

"Wayne Boatwright" > wrote in message
.120...
> On Thu 12 Jun 2008 10:57:32p, Nexis told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 6.120...
>>> Tonight we're havng blackened chicken breast, a mixture of lightly
>>> cooked okra, corn and tomatoes, and brown rice cooked in chicken stock
>>> with onions, garlic, and herbs.
>>>
>>> We'll have dessert if I can find the key lime cake I baked, portioned,
>>> and froze.
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> Sounds tasty, Wayne Well, except for the okra, but that's a personal
>> preference...lol!
>
> Okra is one of *those* vegetables that people seem to either love or hate.
> You're excused. :-)

Thank you kindly ;-)

>
>> The brown rice sounds especially good. I discovered a few years ago that
>> I actually really prefer brown to white rice in most instances...sushi
>> being the major exception.
>
> I love brown rice. I'm not fond of "delicate" rices. Of the white rices,
> I like long, medium, and short grain, stick, and sweet rice. As much as
> other people seem to like them, I don't care for basmati or jasmine rice.

Yanno, I am not a fan of jasmine rice either. It's too perfumy tasting to me. I don't
mind basmati occasionally for something like saffron chicken & rice, but I wouldn't
use it for, say, a stir fry accompaniment.

>
>> Dinner...I had Greek chicken, pita, a small salad, and a cup of soup.
>
> That sounds delicious! What do you do to make Greek chicken? I have a
> Greek spice blend that I often sprinkle liberally on flattened chicken
> breasts, then brush on oil and either broil or grill. What kind of soup
> did you have?

I make a lemon-garlic butter with black pepper that goes under the skin, then the
skin itself is rubbed with a meyer lemon olive oil, and sprinkled with a mix of sea
salt, freshly ground black and white pepper, oregano, and last night at least, a bit
of true lemon (powdered lemon juice). This was roasted on the grill for about 45
minutes for a small-ish bird.

The soup was a simple: chicken stock from the freezer, celery, carrot, onion. Into
this I put meatballs with rice in them. The meatballs are traditionally made with
lamb, but I didn't have any so I used ground beef & chicken mixed. Had good flavor
Just simmered for a while, til the meatballs were done and the rice tender.



>
>> kimberly

>
> --
> Wayne Boatwright
day. --Robin Hemley

kimberly

On Fri 13 Jun 2008 01:08:13p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> .120...
>> On Thu 12 Jun 2008 10:57:32p, Nexis told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 6.120...
>>>> Tonight we're havng blackened chicken breast, a mixture of lightly
>>>> cooked okra, corn and tomatoes, and brown rice cooked in chicken
>>>> stock with onions, garlic, and herbs.
>>>>
>>>> We'll have dessert if I can find the key lime cake I baked,
>>>> portioned, and froze.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>>
>>> Sounds tasty, Wayne Well, except for the okra, but that's a
>>> personal preference...lol!
>>
>> Okra is one of *those* vegetables that people seem to either love or
>> hate. You're excused. :-)
>
> Thank you kindly ;-)
>
>>
>>> The brown rice sounds especially good. I discovered a few years ago
>>> that I actually really prefer brown to white rice in most
>>> instances...sushi being the major exception.
>>
>> I love brown rice. I'm not fond of "delicate" rices. Of the white
>> rices, I like long, medium, and short grain, stick, and sweet rice. As
>> much as other people seem to like them, I don't care for basmati or
>> jasmine rice.
>
> Yanno, I am not a fan of jasmine rice either. It's too perfumy tasting
> to me. I don't mind basmati occasionally for something like saffron
> chicken & rice, but I wouldn't use it for, say, a stir fry
> accompaniment.
>
>>
>>> Dinner...I had Greek chicken, pita, a small salad, and a cup of soup.
>>
>> That sounds delicious! What do you do to make Greek chicken? I have a
>> Greek spice blend that I often sprinkle liberally on flattened chicken
>> breasts, then brush on oil and either broil or grill. What kind of
>> soup did you have?
>
> I make a lemon-garlic butter with black pepper that goes under the skin,
> then the skin itself is rubbed with a meyer lemon olive oil, and
> sprinkled with a mix of sea salt, freshly ground black and white pepper,
> oregano, and last night at least, a bit of true lemon (powdered lemon
> juice). This was roasted on the grill for about 45 minutes for a
> small-ish bird.
>
> The soup was a simple: chicken stock from the freezer, celery, carrot,
> onion. Into this I put meatballs with rice in them. The meatballs are
> traditionally made with lamb, but I didn't have any so I used ground
> beef & chicken mixed. Had good flavor Just simmered for a while, til
> the meatballs were done and the rice tender.


Oh, both sound delicious, Kimberly! I've copied them to use. Thank you!


--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Purring: automatic safety-valve for
happiness overflow.
-------------------------------------------

On Jun 12, 6:35*pm, Wayne Boatwright > wrote:
> Tonight we're havng blackened chicken breast, a mixture of lightly cooked
> okra, corn and tomatoes, and brown rice cooked in chicken stock with onions,
> garlic, and herbs.
>
> We'll have dessert if I can find the key lime cake I baked, portioned, and
> froze. *
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> -------------------------------------------
> * * *Thursday, 06(VI)/12(XII)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> * * The human spirit is a hard thing to * *
> * * * *kill, even with a chain saw. * * *
> -------------------------------------------

I posted the recipe I made last night, but don't know if anyone can
see it- no one is thanking me profusely for posting it!! It's
fantastic, so I hope someone will try it, or at least see it- I named
the topic "Your New Favorite Recipe".

On Thu 12 Jun 2008 07:09:25p, Michael "Dog3" told us...

> Wayne Boatwright >
> 6.120: in
> rec.food.cooking
>
>> Tonight we're havng blackened chicken breast, a mixture of lightly
>> cooked okra, corn and tomatoes, and brown rice cooked in chicken stock
>> with onions, garlic, and herbs.
>>
>> We'll have dessert if I can find the key lime cake I baked, portioned,
>> and froze.
>
> Yummm... can I come over? I'm sick and tired of just about every type
> of carry out, frozen foods in the oven and microwave,restaurant food,
> and grilled food on my grill. I want a good, home cooked meal. I'd even
> settle for my own lousy meatloaf, mashed and gravy and some nice fresh
> green beans. Maybe some sliced tomato on the side. However, there is a
> light at the end of the tunnel. Kitchen is almost done and a good
> portion of the living room is done. I'm getting excited about it all.
> I'll be posting a link to pics and I'll be requesting ideas for the
> first meal to make, celebrate and eat in the new kitchen
>
> Michael
>
>
>

Come on over! Looking forward to seeing the pix when you get to them.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
What if the purpose of intelligent
life is only to get all that carbon
back into the ecosystem?
-------------------------------------------

On Fri, 13 Jun 2008 02:09:25 GMT, "Michael \"Dog3\""
> wrote:

>Wayne Boatwright >
86.120: in
>rec.food.cooking
>
>> Tonight we're havng blackened chicken breast, a mixture of lightly
>> cooked okra, corn and tomatoes, and brown rice cooked in chicken stock
>> with onions, garlic, and herbs.
>>
>> We'll have dessert if I can find the key lime cake I baked, portioned,
>> and froze.
>
>Yummm... can I come over? I'm sick and tired of just about every type of
>carry out, frozen foods in the oven and microwave,restaurant food, and
>grilled food on my grill. I want a good, home cooked meal. I'd even settle
>for my own lousy meatloaf, mashed and gravy and some nice fresh green
>beans. Maybe some sliced tomato on the side. However, there is a light at
>the end of the tunnel. Kitchen is almost done and a good portion of the
>living room is done. I'm getting excited about it all. I'll be posting a
>link to pics and I'll be requesting ideas for the first meal to make,
>celebrate and eat in the new kitchen
>
>Michael

barbecued contractor?

your pal,
blake

On Fri, 13 Jun 2008 17:30:55 GMT, "Michael \"Dog3\""
> wrote:

>blake murphy >
: in rec.food.cooking
>
>>
>> barbecued contractor?
>>
>> your pal,
>> blake
>
>Nah... this one is really good. He put in the spice cabinet this morning.
>I'm gonna love it.
>
>Michael

you are fortunate, then.

your pal,
blake