Subj : Greasy Spoons
To : Shawn Highfield
From : Ruth Haffly
Date : Wed Mar 26 2025 16:06:36
Hi Shawn,
RH> I'm cooking up the last corned beef today. It'll be mostly sliced up
RH> for sandwiches but we're doing a meal of it, some potatos and a bit
RH> cabbage I had in the fridge. It'll be interesting to see how the last
RH> one works out cooked with the corned beef, usually I do it German
RH> style.
SH> I would think it would work fine. However I don't worry too much
SH> about what "goes together" and if it sounds good to me I try it. :)
It did work out well. Tasted like cooked green cabbage but turned the
water reddish. I'd turned some of the head into cole slaw but it was a
bit strong tasting for that. But, all the red cabbage is now used,
from a 5 pound plus (Wegman's didn't have any smaller) that we got.
RH> married into the family. I'd been raised on a poor imitation so
have RH> really appreciated being able to make a good one. OTOH, my
brothers RH> think (one thought, now deceased) that Mrs. Stouffer makes
a good one.
SH> Ewwwww. I have eaten the frozen ones but I wouldn't say they are
SH> good. I really like the one I make, I use "veggie crumble" or TVP
SH> instead of ground meat.
Michel Angelo makes a pretty good frozen lasagne. We bought some when
our local Sam's Club carried them and we needed a quick and easy (with
bagged salad and garlic bread) meal for our small group at church. Sam's
has stopped carrying them but I've seen them at Publix (grocery store).
I usually don't add any meat to mine. Using whole wheat noodles with the
ricotta cheese makes a complete protein so we don't need the meat. I've
made a meat or spinach version once in a while but my "standard" version
is meat free, meat balls and possibly Italian sausage or brachole on the
side.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Not all questions worth asking have answers...
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
