Ohh...that sounds good i will have to try that. I did try your cabbage recipe I love cabbage...guess thats the irish in me. It was very good.
SummerHarvest

I have a recipe that I made last night:

Roasted Chilies, Roast and Rice Casserole

Take a left over roast put in a skillet and add a couple cups of water heat for a while till the roast is soft then pull apart. Let the water evaporate.

Take 3 large cans of roasted chillies and one onion: dice and add to the roast sauté until the onion is a little soft.

Take some left over gravy and 1-2 cans of mushroom soup mix in with the the sautéed roast and chillies and onions.

add one can of olives sliced and a can of water chestnuts.
add cooked rice until you like the texture a little thick but not dry.

put in a pan and stick in the oven.
cook at 350 for about 45 minutes.
check to make sure it doesn't burn it should be bubbling and juice from the mushroom soup and gravy.

I made this from a left over roast dinner that was roast, rice and gravey. my family loves this.

This post was last modified: Thu May 01, 2008 12:30 PM by SummerHarvest.

Oh my word! Why would you want to ruin a nice roast with cream of mushroom soup? Yucka! You might be able to tell here that I do not like cream of anything.

I did something yesterday for the first time. I barbecued a whole pork loin. In this neck of the woods we use red oak to barbq. We let the fire burn down until it is a nice bed of hot coals adding small amounts of wood as needed.

I pierced the top of the loin numerous times and stuffed the little slits with sliced garlic. Then I seasoned it with traditional Santa Maria barbq seasonings which are salt, garlic salt and fresh ground pepper.

I let the roast cook over slow heat for about 2 1/2 hours checking the internal temperature with a meat thermometer until the internal temp reached 170 which is called for when cooking pork.

Shortly before the meat was done I added corn still in the husk and garlic bread. Meanwhile the beans were heating on the oven. Sometimes I put the beans on the barbq but I did not have room yesterday.

The pork loin came out fabulous! It was juicy and tender. WE did not even need a knife to cut it. Slow cooking pork is really wonderful.

In Christ,
George

That sounds great. I like mushroom soup in casseroles. I was wondering what is everyones favorite way to cook a hamburger. I am going to make one of my husbands favorite dinners, second to bar-b-que ribeyes, Bar-b-que Hamburgers.
I just use good hamburger, salt, garlic salt, pepper and slow cook over charcoal, not propane. (are you all propane or charcoal)?

Nothing but wood and preferably red oak.

where do you live? What is your neck of the woods.

The Central Coast of California.

Today I had duck spring rolls with chili sauce and asparagus with french dressing. Asparagus came from Peru as it does most of the year. Ours is only for about 2-3 months in the late spring. Is it always spring in Peru?

I imagine that I would "duck", then "spring", then "roll" to get away from chili sauce and asparagus with french dressing.

This post was last modified: Fri Dec 19, 2008 09:00 PM by Brother Tim.

What are duck spring rolls. We always have asparagus at christmas. Its a treat for us.

I imagine that I would "duck", then "spring", then "roll" to get away from chili sauce and asparagus with french dressing.

Hello Tim. Good pun, I have asparagus again tonight, what do you suggest I have with it?

(Barry seems to have killed his site.)

Chinese pancake thingies. The French seem to call them Nems.

I love asparagus. Local is best. I freeze all the hard ends and when I have enough, cook them with a little onion, season and rub through a sieve, ajust liquid and a little cream and you have asparagus soup.

Chinese pancake thingies. The French seem to call them Nems.

I love asparagus. Local is best. I freeze all the hard ends and when I have enough, cook them with a little onion, season and rub through a sieve, ajust liquid and a little cream and you have asparagus soup.
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Brother Davo that is a terrible thing to do to that poor innocent asparagus! Mixing it with milk? It sounded good until you got to that part. Of course I don't really care for "cream of" anything.

I am going to make a rather simple yet really hearty and delicious dish tonight. I really like pork and cook a lot of it. Tonight it will be a pork tri-tip, which is actually part of the sirloin. I brown it on all sides in a little olive oil. I leave the oil and meat juices (it's a pork fat thing) in the pot and then add a little water. Half a cup or so is good. Then I add some green chili salsa. Canned or jarred is good if you don't h ave time to make your own. Bring the liquids to a boil and then turn the heat way down, cover the pot and simmer the whole thing for a couple of hours. Toward the end I make a pan of Basmati rice to serve it over. It is so good. The meat literally falls apart and when it is put over the rice and the salsa and stuff is spooned over it the whole thing is delicious.

In Christ,
George

Bro George,

You can try it without the cream. Personally I don't eat pork, so I will give your recipe a miss, sorry.

i found this recipe for pecan pie in a hand written book my mother got from her mother. i tried it out for christmas and found it to be good.1/8 lb butter;1/2 cup sugar;3 whole eggs;3/4 cup blackstrap molasses;juice of one lemon;1 cup of chopped pecan. cream butter and sugar,add eggs,molasses,and lemon juice.beat with egg beaters. add pecans beat well and pour pie crust (9 in) bake 10 min. at 450 f,and 30 min at350 f. serve cold with whip cream