Brad, in regards to the milk getting old, homemade pudding or baked custard or custard pie is my goto !!! Have loved all 3 since I was a kid and still do.
Growing up we had a neighbor lady that got me hooked on custard pie and she made the very best!!! She died with the recipe.
Slammer!!!

Last night was BLTO sammiches. Had a salad also and cut some corn off the cob from a leftover ear and put on the salad………….game changer!!! Where has this been all my life ? My deer will no longer get the leftover corn.
Slammer!!!

I try to avoid Walmart , but it is an evil necessity to save money on certain things I use……..soda/pop , personal items, and worms/night crawlers.
Yesterday I went to get bleach to pressure wash the house and I happened to walk past the meat department.
They had the most amazing looking steaks I’ve seen in a long time and I’m kicking myself for not buying some. They had a porterhouse that was huge and looked better than anything my butcher has and was $14.20 /lb. which is $10 per pound cheaper than my butcher. Ribeyes were beautiful and don’t even get me going on their sirloins. What say you? I’m thinking I’ll be going back there soon to try them.
Slammer!!!

I do not trust Wal-Mart...
Check out some of the reviews...

But if it passes your eye..n..smell test...
Goferit.. ! :0)

The best store bought fried chickin..!
Winner!
Sesame noodles..
Salad with blue cheese dressing..

When life gives you tomatos, make tomato pie.

Tomatos, mozarella cheese, havarti cheese, sauteed onions, oregano, panko bread crumbs, parmesan cheese (panko and parmesan mixed and sprinkled for the final layer).  I used to make this with a pie crust, but gave that up years ago.

It's very important to dry the ingredients as much as possible so that you don't end up with tomato pie soup. The tomatos have a ton of water, sauteeing the onions will leave olive oil, the onions themselves have water, bacon and other meat will leave (tasty!) fat/grease, and so on and so forth. I dry the tomatos as much as I can with paper towels, and drain the onion/mix as well.

Trying to dry the tomato slices on paper towels.  This requires multiple iterations and plenty of towels.

Sauteeing the first batch of l'onion.

Fryin' the bacon.  Pork works well, but I know that I've made versions without any meat at all.  I'm pretty sure that I made a version with ground buffalo meat, but don't recall a version with chicken.  Do whatever you want.

quote:

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Originally posted by reubenstump

When life gives you tomatos, make tomato pie.

Tomatos, mozarella cheese, havarti cheese, sauteed onions, oregano, panko bread crumbs, parmesan cheese (panko and parmesan mixed and sprinkled for the final layer).  I used to make this with a pie crust, but gave that up years ago.

It's very important to dry the ingredients as much as possible so that you don't end up with tomato pie soup. The tomatos have a ton of water, sauteeing the onions will leave olive oil, the onions themselves have water, bacon and other meat will leave (tasty!) fat/grease, and so on and so forth. I dry the tomatos as much as I can with paper towels, and drain the onion/mix as well.

Trying to dry the tomato slices on paper towels.  This requires multiple iterations and plenty of towels.

 

Sauteeing the first batch of l'onion.

 

Fryin' the bacon.  Pork works well, but I know that I've made versions without any meat at all.  I'm pretty sure that I made a version with ground buffalo meat, but don't recall a version with chicken.  Do whatever you want.

Cheeses (mozarella, havarti, parmesan), cooked bacon, and chopped garlic, ready to go.

First layer of (dried) tomatos.

Sauteed onion/bacon mix, with raw garlic.

One layer of tomatos, one layer of onion/oregano/bacon mix, one layer of mozarella.

Another layer of tomato.  It's tomato pie, right?

A layer of havarti, a mild semi-soft cheese.

Oh, yeah!  Final layer of mixed grated parmesan and panko bread crumbs!

Done.

Done, with a slice on the side.  Who's hungry now?

 

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Yes, I want a slice!  Thanks for sharing the step-by-step pics.  Brad

How did you bake it?

I forgot to use a deeper dish.  The pie plate limits the number of layers.

Tomato Pie

Ingredients

• A deep dish pan or dutch oven, such as used for casseroles, lasagna, or bread; ceramic and cast iron are the best due to their ability to distribute and hold heat.
• About 3 large, meaty RIPE tomatos – grow your own or buy them at a farmers market
• About 4 large sweet onions such as yellow or Vidalia – you will need more than you think
• 3 cloves to a whole bulb or more of fresh garlic, minced
• One ball of mozzarella cheese
• One package of creamy havarti cheese
• About 1/2 cup of fresh parmesan cheese, grated – shredded is probably mostly wood pulp; don’t buy that crap!
• Oregano and/or basil – fresh is better than dried
• Panko bread crumbs

Options

• Chopped bacon, cooked; prosciutto, sopressata, pepperoni, chicken, etc.
• Pie crust, preferably homemade (I don’t use a crust anymore)

Directions

1. Slice the tomatos and let them dry.  Pat with paper towels to remove more water.
2. Saute the onions in a pan with olive oil and low heat, until soft and partially caramelized.  You will probably need to saute more than one batch.  Use a strainer, colander, or whatever you have to drain as much oil as possible before placing in the dish.  You can also pat them dry.
3. Mince the garlic.
4. Chop the basil leaves, if used.
5. Fry bacon if used.  Pat dry.
6. Place pie crust in dish, if used.
7. In the pan or dutch oven, alternate layers in the following order: sliced tomatos, onion/garlic/meat mix, Basil/oregano mix, mozarella or havarti cheese.
8. Repeat as many layers as possible – you will probably get two layers of each.
9. For the final layer, use a mix of grated Parmesan cheese and panko bread crumbs.
10. Bake uncovered at 350F until bread crumbs are golden brown, approximately 30-45 minutes.  Crust will be bubbling if top layer of cheese is mozzarella or havarti rather than parmesan.

Rotisserie chickin...salad..blue cheese dressing..
Jalapeño/pepper cheese dip with chips..

Pie looks good Mr. Stump... :0)

quote:

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Originally posted by STUD figmo Al

Rotisserie chickin...salad..blue cheese dressing..
Jalapeño/pepper cheese dip with chips..

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I like rotisserie chicken.  I try to use my rotisserie setup a couple of times per year. I anot sure why I don't more often. Roast chicken and roast leg of lamb are a couple of favorites.  Rotisserie cooking in a grill is a worthy topic. IMHO.  Brad

quote:

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Originally posted by rinemb

How did you bake it?

Sorry, I left that out.  From the full recipe above:

Bake uncovered at 350F until bread crumbs are golden brown, approximately 30-45 minutes.

The painters on our house are nearly done with week one of the job. We deserve this home happy hour, for sure! Gin and tonic! Brad

:0)

Liz:
Re: the above photos, I made rotisserie chicken enchiladas with leftover shredded chicken, sauteed up with peppers and onions plus some taco seasoning and shredded cheese. A can of enchilada sauce and shredded cheddar. On the side, prefab Mexican rice with more cheese melted on top.

Earlier in the day I did a blackberry crumble with fresh berries from the yard. Basic recipe I pulled off the internet.

quote:

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Originally posted by STUD figmo Al

Liz:
Re: the above photos, I made rotisserie chicken enchiladas with leftover shredded chicken, sauteed up with peppers and onions plus some taco seasoning and shredded cheese. A can of enchilada sauce and shredded cheddar. On the side, prefab Mexican rice with more cheese melted on top.

Earlier in the day I did a blackberry crumble with fresh berries from the yard. Basic recipe I pulled off the internet.

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The fresh picked blackberry crumble gave me a tingle.

Whatever they are serving at the Union Fair after we get done playing on stage after 5 o'clock.

Liz here:
We did this:
youtu.be/H-w1R-v4C5s?si=Qoo1yhnI3PgJgBSA
Pasta with feta cheese and cherry tomatoes. Lots of garlic and olive oil. Pretty good. No pix.

I had to buy a pair if Marie Callender’s frozen pie shells. (One for our Florida Shrimp pie to be made today). I took the second shell last night and hacked together a savory pie from whatever we had on hand. I mixed together several small cans of vegetables, chopped smoked pork chops & crumbled bacon, panko crumbs, and seasonings, then filled the pie shell. Then covered with shredded monteray jack & parmesan cheese. Baked until shell golden and cheese browned. (About 35 min or so at 350* or so). Brad

Went to cool off and hit the shores of Lake Superior yesterday and enjoy the Canadian smokey hazy view!!! Afterwards we went back to a little “Artisan Pizza” place that is just a patio with a outdoor wood fired oven outside a small
“Artisanal Brewery” If you’re starting a business, make sure you use the word “Artisanal” on the menu, as this evidently allows you to rob people, especially tourists!!!
We ate here 2 years ago and it was ok. We were going to try someplace else but they were extremely busy, so we came back here. Ordered the same thing we had last time. Artisanal mushroom and artichoke pizza and a Artisanal ham, bacon onion blue cheese and blueberry pizza.
Well, in 2 years the price went up 4-5 dollars per pizza and the size is now ridiculous!!! I paid $26.00 for 2 Artisanal pizzas that were 7 1/2 inches in diameter.
Maybe a whole small mushroom sliced super thin and one small artichoke chopped, no flavor and no sauce. Of course Mrs. Slammers pizza was good because she loves the word “Artisinal” and buys in to this crap, and it’s where she wanted to eat.
If I were the business owner, I would be embarrassed putting out something like this and feel guilty about ripping off people!!! Never again!!! With the recent bad reviews they are getting (including mine) they will NOT survive.
I guess lesson learned and I’ll stick to my own “Artisinal Pizza” !!!
Slammer!!!

quote:

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Originally posted by slammer

Went to cool off and hit the shores of Lake Superior yesterday and enjoy the Canadian smokey hazy view!!! Afterwards we went back to a little “Artisan Pizza” place that is just a patio with a outdoor wood fired oven outside a small
“Artisanal Brewery” If you’re starting a business, make sure you use the word “Artisanal” on the menu, as this evidently allows you to rob people, especially tourists!!!
We ate here 2 years ago and it was ok. We were going to try someplace else but they were extremely busy, so we came back here. Ordered the same thing we had last time. Artisanal mushroom and artichoke pizza and a Artisanal ham, bacon onion blue cheese and blueberry pizza.
Well, in 2 years the price went up 4-5 dollars per pizza and the size is now ridiculous!!! I paid $26.00 for 2 Artisanal pizzas that were 7 1/2 inches in diameter.
Maybe a whole small mushroom sliced super thin and one small artichoke chopped, no flavor and no sauce. Of course Mrs. Slammers pizza was good because she loves the word “Artisinal” and buys in to this crap, and it’s where she wanted to eat.
If I were the business owner, I would be embarrassed putting out something like this and feel guilty about ripping off people!!! Never again!!! With the recent bad reviews they are getting (including mine) they will NOT survive.
I guess lesson learned and I’ll stick to my own “Artisinal Pizza” !!!
Slammer!!!

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They better hope there is an endless supply of one-time tourists coming to the area, eh.  Brad

We had a recent similar experience ourselves. Marilyn wanted to go to her favorite large Mexican Restaurant. They have only on dish she likes and craves. Since they have margaritas. I tolerate it. But, the line was to the door. There absolutely no place I have desire for or the food is good enough for me to wait an hour to get seated….
So we stopped at a local nearby drive/through Mexican joint that we quit going to a few years back. After this, we will never return. We ordered a chips & guac (it was like guac nachos,). The chips were soggy from the guac already poured-yes poured onto the chips. I am betting that guac was about 10% avocado, the rest cheap sour cream. The other order was as bad. And, yes the cost way higher than before or justified. Brad

I can't post photos here anymore, but we did a real easy dish that turned out quite tasty.
Smoked sausage (we are lucky enough to get Conecuh), Small potatoes, a couple of big onions and bell peppers, with oil and Creole seansoning, bake and eat! 

recipe