I think someone has too much time on their hands………but I’ll take it as a compliment!!!
Gotta say, they look delicious!!! Just wish I could appreciate them.
Love the lyrics to da song!!!
Slammer!!!

Good ole Mulligan stew.
This time it's beef, pork, onion, taters, carrots, and green beans. I usually add corn, but upon opening the freezer there was none left.
Marjoram, sage, bay leaf, rosemary, garlic, black pepper, and just a little red pepper. Not much salt.

Looks really good Paula! Terry is making gigantic sour dough cheddar biscuits! Spinach salad , bone in skin on chicken thighs & steamed carrots! She cut her finger at work today so I double gloved that hand for her & did the dishes so far! She's like a whirling dervish in the kitchen & just throws Everything in the sink! 

Remember folks flour & water makes cement! 

Ham sammich...

Santa Fe, NM Pork Stew:
The broth is great, the other ingredients offer filling and more good taste. We mashed this dinner together from a joint that made this instead of classic pozole along with googling many variations. Here are the ingredients:
Santa Fe pork stew:
Pork
Oil
Potatoes
Onions
garlic
Chopped green chilis (hatch preferred)
Juanita’s hominy
Chicken broth
Mexican cumin
Mexican oregano
Salt
With floured tortillas and butter
Favorite Mexican beer
(We can’t wait to eat leftovers tomorrow!).Dessert treat, biscochitos cookies. Brad

Taco night!

quote:

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Originally posted by STUD

Taco night!

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Atta boy and atta girl. Nice to see you "easterners" chowing down on our Midwest/southwest vittles.  ;-). It looks good no matter where it's cooked!  Brad

They're the fat taco shells.

I got ahold of some nice pork chops.

I decided to make stuffed pork chops with Candied Yams and green beans.

Used a box stuffing mix, shredded mozzarella and some Italian seasoning mix for the filling. Italian bread crumbs and an flour/egg dredge to make a crust. Baked up very nice.

Pork chops here too! Corn & brown basmati!

Old fashion dinner last night that Mrs. Slammer fixed and hadn’t had it in forever and was a real treat!!! Swiss Steak, mashed garlic casserole potatoes, green beans and corn from last falls farmers market!!! Haven’t had Swiss Steak in years and I can tell you it’s been way too long!!! NO knife required!!! Can’t wait for leftovers tonight!!!
Slammer!!!

I had to look up swiss steak..
But that would be good with a nice chipotle sauce..
Onions n peppers..
Your choice of color.. ;0)

I have not had a "Swiss" steak since college dormitory days. Though mom made them a lot before that. It may be time to try it again. Brad

Well we are having "cube" steak with mash taters and brown gravy tonight. Probably a "Swiss" cousin!

Tried German potato salad for the first time! I think it's a keeper! Saw a recipe, made some 'improvements', and here it be. I like my vinegars and mustards, I do! Must be the Hunkie in me..

*Ggrandfather came over from Austria-Hungary*

Tonight I tried to recreate a dish that Al had a few days ago at a restaurant - meatballs and sausage with marinara sauce in a ramekin, smothered in mozzarella. Coleslaw on the side. Pretty good, except the sausage turned out to be freezer-burnt, and tasted a bit cardboard-y. Lat night, I did a small venison stew, which I forgot to post.
Liz

Hey Paula!!!
My mother who is from Sicily has been making German potato salad for 66 years and got the recipe from her German mother in law when my parents got married. A German and a Sicilian……..wow, that explains a lot!!!
Any who, the key to German potato salad is red potatoes boiled till just fork tender and then left to cool before slicing (can’t be cubed). Use the bacon fat after crisping the bacon and according to my Mom ( DO NOT use Heinz vinager). Too sharp of flavor.
Must have celery or some celery seed which I prefer as I hate celery but this dish needs the flavor. Mom always sprinkled the bacon on top of the dish before serving as to not make the bacon soft. The bacon flavor throughout the dish comes from the bacon fat used in the dressing.
The dressing is almost the same as hot bacon spinach salad dressing…..pretty much interchangeable.
It was a Sunday staple at our house with boiled wieners from the Leroy meat market and homemade white bread and butter. Angel food cake for dessert!!! That was Sunday dinner at my great Grandpas house. We still have it, but not often enough!!!
Slammer!!!

My Aunt Dory made the best Swiss Steak in an electric frying pan at the cottage. 

Yes, didn't have celery seed, and no sliced taters, but did render the bacon, used that as a base for the dressing, and crumbled the bacon on top afterwards. Definitely will make again. Oh, and I used white wine vinegar. Has a 'cleaner' taste to me fir cooking.

Those potatoes do good!

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Originally posted by paulac7

Tried German potato salad for the first time! I think it's a keeper! Saw a recipe, made some 'improvements', and here it be. I like my vinegars and mustards, I do! Must be the Hunkie in me..

*Ggrandfather came over from Austria-Hungary*

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I likes me some German Potato Salad and yours looks right tasty! Never seen it with the cubed potatoes before, so you must be one of them trend setters!

In Toledo, Ohio, with Tony Packo's Hungarian Hot Dogs in the "Birmingham Ethnic Neighborhood"(Hunky Town*), right across the highway from Stan's IGA in the "Polish Neighborhood" (Pole Town), and my brother's WWII War Bride, mother-in-law, I've had lots of good GPS in various iterations, liked 'em all, War Bride's was the best!

   * Also the location of the best bakery for Paczki(poon-schkee) in NW Ohio

We're experimenting with a rib roast today...got it suspended on a spit above the smoker. It's looking good so far.

Pics in progression...

Annah questions..?

7.8 lbs..
1 1/2 hr cook time..
Med. acording to the thermometer..
Seems a bit short on time..n..it defanately cooked much faster than when we use the main house fireplace..

I would rather error to the side of rare..than over done tho...

Never done a bone in prime rib in this mannor ...

So we'll see...