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Originally posted by slammer

Mrs. Slammer is still gone, so………..time for some SOS !!!
And yes, I licked da plate!!!
Slammer!!!

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WINNER...! :0)

Same plight here... :0/

Still gone and didn’t feel like driving to town, soooo Tuna Melts it is !!!
I’ve tried many different cheeses over the years but this Provolone and Gouda I’ve found to do the best job of burning the he’ll out of the roof of your mouth.
Ask me how I know!!! Wow!!!
Slammer!!!

quote:

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Originally posted by slammer

Still gone and didn’t feel like driving to town, soooo Tuna Melts it is !!!
I’ve tried many different cheeses over the years but this Provolone and Gouda I’ve found to do the best job of burning the he’ll out of the roof of your mouth.
Ask me how I know!!! Wow!!!
Slammer!!!

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I will show that to Marilyn!

Shepherd's Pie Soup

It's a new one for me. It needs tweaking, but the switch from loaf to soup is a nice change, as is the switch from mashed potatos to gnocchi.

There are lots of recipes for it out there. I'll post mine when I get a version I'm satisfied with. This version wasn't bad, just not worthy of being posted (IMHO).

Beef tips treated with Montreal seasoning and flash fried on cast iron. Gorgonzola salad a la Plum Tomato (a semi-local pizza joint.)

Welcome, Elizabeth. It’s good to have another cook/foodie enter the fray! Brad

Sunday night we were “puttin’ on the Ritz”! A daughter recently returned from N. Italy with some goodies for us. We did a meal of appetizers, featuring that little brown slice of 48-month old Parmigiano-Reggiano cheese and a paired bottle of Lambrusco.
….later we ate fridge leftovers to bring us back down to bein’ just folks! ;-). Brad

Beef stew n canned buns.. ;0)

Mighty good...

Nice lookin pot of stew!!! I’m thinking I need to make this for tonight with venison. I’m also thinking the way we’re eatin , we’re gonna have to do some more shootin……………soon!!!
Slammer!!!

I was planning making Hazan’s bolognese today, sans the energy to do it. Marilyn bailed me out. She had gathered the ingredients to make the early 60s family recipe of “cream tacos”. I never heard of it. It is a rather disgusting notion, but it tasted ok. The main ingredients of the casserole are: ground beef, much of a brick of velveeta “not cheese”, and soft corn tacos. The Chalula I added at the table helped. We ate with an already opened bottle of Pinot noir. Marilyn’s memories of this dish as a kid exceeded her taste as an adult. But it would be a great potluck dish or cabin dish. Brad. (Btw she insists it is a cream taco casserole, not a creamed taco dish! Brad argghhh! Can’t load photos presently.

We went out to a favorite resterrant ours..

Costs ...too much... :0/

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Originally posted by rinemb

I was planning making Hazan’s bolognese today, sans the energy to do it. Marilyn bailed me out. She had gathered the ingredients to make the early 60s family recipe of “cream tacos”. I never heard of it. It is a rather disgusting notion, but it tasted ok. The main ingredients of the casserole are: ground beef, much of a brick of velveeta “not cheese”, and soft corn tacos. The Chalula I added at the table helped. We ate with an already opened bottle of Pinot noir. Marilyn’s memories of this dish as a kid exceeded her taste as an adult. But it would be a great potluck dish or cabin dish. Brad. (Btw she insists it is a cream taco casserole, not a creamed taco dish! Brad argghhh! Can’t load photos presently.

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Brad, kinda looks like a queso dip I make. 1 1/2 lbs ground meat, 1 big brick of velveeta or Aldi type velveeta, one big jar salsa, 1 can rotel, 1 can black beans, 1-can corn or freezer corn, one bunch chopped green onion.
Not one of my normal type cooks as I usually don’t used a lot of canned goods or processed stuff, but everyone sure loves it. Huh!!!
Velveeta………..now there’s a fun word to say!!!
Slammer!!!

Marilyn mentioned while prepping, that the Velveeta "not cheese" did not taste the same as when last we bought some, circa 1980s. I googled Velveeta changes since it earliest days of combined colby, swiss, and cheddar cheeses blended with other stuff to be smooth, soft, and easily melted. That has changed over the decades to the point it is not allowed to be called cheese, rather it describes itself as " pasteurized prepared cheese product." Too many other products in the blend to be called cheese according to the FDA. Brad

As a kid we only knew velveeta when something was made with cheese. I miss those velveeta grilled cheese sandwiches. I will make that with the leftover brick. Brad

No pics, but one of my hunting Buddies wife brought dessert out to Deer Camp, along with his meds he forgot.
She brought two big pans of still warm from da oven Pecan Pie Bread Pudding. Served with a splash of heavy cream for me, whipped for others.
It is freaking AMAZING, and so glad she brought 2 pans!!!
Slammer!!!

Salisbury steak with onion and mushroom gravy ( with an added 1/2 package of leftover spinach) and mashed garlic potatoes. Also,my latest attempt at our favorite Green Sauce from Coyote Flaco: homegrown tomatillos, garlic, a few stray green tomatoes, some tiny jalapenos, and about 1/3 of a habanero.

And the pics won't load. I will try again later.

Trying again.

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Originally posted by Lizwadsworth65

Trying again.

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While we would eliminate much of the peppers the dish looks good.  Nothing new, as I find more folks here enjoy and tolerate more heat than us.  Thanks for sharing. Brad

A small, bone-in ham (sold as a bone-in shoulder) with sauteed asparagus and Mac and cheese. I made a glaze for the ham with maple syrup, brown sugar, bourbon, and a can of pineapple chunks.

quote:

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Originally posted by Lizwadsworth65

A small, bone-in ham (sold as a bone-in shoulder) with sauteed asparagus and Mac and cheese. I made a glaze for the ham with maple syrup, brown sugar, bourbon, and a can of pineapple chunks.

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Yum! Brad

Tonight’s camp special was Roasted Whole chickens, homemade scalloped / au gratin potatoes, butter brown sugar acorn squash and salad.
Time to hit the bunk!!! Ok, right after dessert!!!
Slammer!!!

Ham Dinner..pics..

The only thing missing with that ham is Slammer’s famous red eye gravy and taters. When I was a kid there was a relatives wife on my father’s side who I despised, but, she made the best damn ham gravy, and I managed to get her secret recipe. Been a family tradition for 55 years that I remember.
I’d smash that Mac n Cheese though too!!! Good lookin plate of food.

Favorite leftover ham dish is garlic fried ham mixed in with fettuccine Alfredo.
Trust me!!!
Slammer!!!