Getting the family together for dinner tonight, but need inspiration on what to cook - any ideas?

On 2011-02-22, catherine559 > wrote:
>
> Getting the family together for dinner tonight, but need inspiration on
> what to cook - any ideas?

food

On Feb 22, 8:32*am, catherine559
> wrote:
> Getting the family together for dinner tonight, but need inspiration on
> what to cook - any ideas?
>

Help us out. What's in the freezer or the fridge?

But I'd just order a pizza if I were you. That or pick up some
Stouffer's lasagna with a bag of Frozen Vegetable Medley.

catherine559 wrote:
>
> Getting the family together for dinner tonight, but need inspiration on
> what to cook - any ideas?

Always a winner!

http://www.minnesota-visitor.com/spam-recipes.html

Spam Reuben Sandwich

12-oz can SPAM, cut into 8 slices
8 slices rye bread
3 tbsp butter, softened
8-oz can sauerkraut
1 cup grated swiss cheese
1/4 cup Thousand Island dressing

Rinse and drain sauerkraut. Mix together sauerkraut, cheese and
dressing. Spread 1/4 of the sauerkraut mixture on each of 4 unbuttered
bread slices. Top each with 2 slices SPAM. Top with remaining slices
of rye bread and butter the outrsides of the bread. Grill over medium
heat in skillet or griddle until cheese melts and sandwiches are
browned on both sides.
---

On Feb 22, 6:40*pm, Brooklyn1 <Gravesend1> wrote:
> catherine559 wrote:
>
> > Getting the family together for dinner tonight, but need inspiration on
> > what to cook - any ideas?
>
> Always a winner!
>
> http://www.minnesota-visitor.com/spam-recipes.html
>
> Spam Reuben Sandwich
>
> 12-oz can SPAM, cut into 8 slices
> 8 slices rye bread
> 3 tbsp butter, softened
> 8-oz can sauerkraut
> 1 cup grated swiss cheese
> 1/4 cup Thousand Island dressing
>
> Rinse and drain sauerkraut. Mix together sauerkraut, cheese and
> dressing. Spread 1/4 of the sauerkraut mixture on each of 4 unbuttered
> bread slices. Top each with 2 slices SPAM. Top with remaining slices
> of rye bread and butter the outrsides of the bread. Grill over medium
> heat in skillet or griddle until cheese melts and sandwiches are
> browned on both sides.
> ---

YES!!!

Or:

King Oscar brand sardines in oil, served on saltines. They must be
"Premium" brand.

On Tue, 22 Feb 2011 21:52:26 -0800 (PST), projectile vomit chick
> wrote:

>On Feb 22, 6:40*pm, Brooklyn1 <Gravesend1> wrote:
>> catherine559 wrote:
>>
>> > Getting the family together for dinner tonight, but need inspiration on
>> > what to cook - any ideas?
>>
>> Always a winner!
>>
>> http://www.minnesota-visitor.com/spam-recipes.html
>>
>> Spam Reuben Sandwich
>>
>> 12-oz can SPAM, cut into 8 slices
>> 8 slices rye bread
>> 3 tbsp butter, softened
>> 8-oz can sauerkraut
>> 1 cup grated swiss cheese
>> 1/4 cup Thousand Island dressing
>>
>> Rinse and drain sauerkraut. Mix together sauerkraut, cheese and
>> dressing. Spread 1/4 of the sauerkraut mixture on each of 4 unbuttered
>> bread slices. Top each with 2 slices SPAM. Top with remaining slices
>> of rye bread and butter the outrsides of the bread. Grill over medium
>> heat in skillet or griddle until cheese melts and sandwiches are
>> browned on both sides.
>> ---
>
>YES!!!
>
>Or:
>
>King Oscar brand sardines in oil, served on saltines. They must be
>"Premium" brand.

Orgasmic... the purrfect appetizer! For dessert puree cottage cheese
with beets and raspberry syrup, layer with lime jello in granny's best
parfait glasses, topped with cool whip, a few fresh raspberries and a
green marachinno cherry in the middle. For an after dinner beverage
Mocha Latte made with instant Medaglia D'Oro n' Double Fudge Yoo Hoo.
http://www.drinkyoo-hoo.com/
http://www.medagliadoro.com/recipes.htm

In article >,
catherine559 > wrote:

> Getting the family together for dinner tonight, but need inspiration on
> what to cook - any ideas?

It depends on your budget, your energy level, and their likes and
dislikes. Spaghetti? Pot roast? Oven-fried chicken? Meatloaf?
Sloppy Joes? Baked potatoes with an assortment of toppings? Swiss
steak? Pork roast?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Feb 22, 10:32*am, catherine559
> wrote:
> Getting the family together for dinner tonight, but need inspiration on
> what to cook - any ideas?

Serve a hot fart on cold toast.

You can't go wrong with Mac & Cheese, not normally anyways, it's always a hit with my family.

"l, not -l" > wrote in message
eb.com...
>
> On 22-Feb-2011, catherine559 >
> wrote:
>
>> Getting the family together for dinner tonight, but need inspiration on
>> what to cook - any ideas?
>
> Grilled flank steak, sweet potato fries (seasoned with a bit of cayenne
> and
> salt) and vinegar slaw. Deep-dish apple pie, served hot with a slice of
> sharp cheddar on top. Dr Pepper for the adults and milk for the
> less-than-adult.
> --

Oooh, I need to look for flank steak next time I go to the store! I usually
do a teriyaki/garlic marinade. Thanks for the idea. I'm writing my
shopping list.

Jill

On Wed, 23 Feb 2011 08:12:32 -0500, "jmcquown" >
wrote:
>
> "l, not -l" > wrote in message
> eb.com...
> >
> >
> > Grilled flank steak, sweet potato fries (seasoned with a bit of cayenne
> > and salt) and vinegar slaw.
> > --
>
> Oooh, I need to look for flank steak next time I go to the store! I usually
> do a teriyaki/garlic marinade. Thanks for the idea. I'm writing my
> shopping list.
>
Write (or hanger) next to flank. They are a lot tastier, but not
always available.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Wed, 23 Feb 2011 08:12:32 -0500, "jmcquown" >
> wrote:
>>
>> "l, not -l" > wrote in message
>> eb.com...
>> >
>> >
>> > Grilled flank steak, sweet potato fries (seasoned with a bit of cayenne
>> > and salt) and vinegar slaw.
>> > --
>>
>> Oooh, I need to look for flank steak next time I go to the store! I
>> usually
>> do a teriyaki/garlic marinade. Thanks for the idea. I'm writing my
>> shopping list.
>>
> Write (or hanger) next to flank. They are a lot tastier, but not
> always available.
>
I've never seen hanger steak. Flank steaks are tough but do well with a
good marinade. I remember back in the day when they were about 79 cents/lb.
Now they're really expensive. All the Mexican and Chinese restaurants snap
them up for fajitas and stir-fries.

On Feb 23, 3:37*pm, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Wed, 23 Feb 2011 08:12:32 -0500, "jmcquown" >
> > wrote:
>
> >> "l, not -l" > wrote in message
> aweb.com...
>
> >> > Grilled flank steak, sweet potato fries (seasoned with a bit of cayenne
> >> > and salt) and vinegar slaw.
> >> > --
>
> >> Oooh, I need to look for flank steak next time I go to the store! *I
> >> usually
> >> do a teriyaki/garlic marinade. *Thanks for the idea. *I'm writing my
> >> shopping list.
>
> > Write (or hanger) next to flank. *They are a lot tastier, but not
> > always available.
>
> I've never seen hanger steak. *Flank steaks are tough but do well with a
> good marinade. *I remember back in the day when they were about 79 cents/lb.
> Now they're really expensive. *All the Mexican and Chinese restaurants snap
> them up for fajitas and stir-fries.

Mexican joints are supposed to use skirt steak or flap meat. Flank
steaks broil up nicely if you cut them in thin strips across the grain
-- which you should do for all these cuts, including hanger steak.

On Wed, 23 Feb 2011 18:00:35 -0800 (PST), spamtrap1888
> wrote:

> Mexican joints are supposed to use skirt steak or flap meat. Flank
> steaks broil up nicely if you cut them in thin strips across the grain
> -- which you should do for all these cuts, including hanger steak.

My experience with hanger isn't like that. There's a gristle thingie
to take out of the center, but after that's gone it's really tender.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 23 Feb 2011 18:37:51 -0500, "jmcquown" >
wrote:

> I've never seen hanger steak. Flank steaks are tough but do well with a
> good marinade. I remember back in the day when they were about 79 cents/lb.
> Now they're really expensive. All the Mexican and Chinese restaurants snap
> them up for fajitas and stir-fries.

Keep Hanger in mind... I'd read about it for a couple/few years before
I actually found one to cook and it was worth the wait!

--

Today's mighty oak is just yesterday's nut that held its ground.