Weekend Six

C

cook21

Well-known member
Everyone is either starting or finishing a cold, so

1) Chicken stock

2) Chicken and Noodle soup (Iowa style...fat egg noodles and mashed potatoes)

3) Bread and rolls

4) Brownies

5) Peanut Butter Cookies

6) Tonight is Pork Tenderloin, Iowa style (pounded, breaded and fried, served on a bun that is way too small for the meat) served with baked potato salad

 
I use mashed potatoes to thicken soup all the time

but we serve thick Amish style noodle soups/gravies, etc. over mashed potatoes at our house.

 
A weekend guest, so lots of food.

1. Penn State ice cream

2. Chocolate chip cookies. This is a tradition when Don (my husband's lifelong best friend) visits. I've been monkeying with the recipe to make it a bit richer-tasting, so doubled the vanilla.

3. Rosemary chicken with marinara sauce, steamed blue hubbard squash, green beans, egg noodles.

4. Apple Crumble for dessert. I'm starting to feel that I can't look another apple in the eye again.

5. Homemade applesauce with pork tenderloin sandwiches.

6. Utz Smokin' Sweet potato chips. I normally don't like potato chips, but these are fabulous.

 
Chicken and Noodles OVER the potatoes

It's an Iowa thing. The soup is mostly noodles, big, fat egg noodles (really thick ones). They suck up most of the broth so you have chicken and noodles served over mashed potatoes. It's a comfort food loaded with carbs smileys/smile.gif

 
Weekend six

1. Prune and Armagnac ice cream (from David Lebovitz Pefect Scoop)

2. Pressure cooker mushroom risotto with porcini and regular mushrooms

3. grilled salmon

4. spinach salad with roasted lemon vinaigrette

5. baked ricotta as appetizer for a dinner party on Sat. Very nice and simple recipe.

6. pot roast to freeze for later (we had bought the meat, but my stomach has been acting up, we decided to eat something lighter this weekend)

 
Very nice.... (more inside)

I actually used a mixture of prunes and raisins because I did not have enough prunes in the pantry

it is very rich, even if it's not a custard-base ice cream, it feels rich and luscious. The Armagnac flavor is quite pronounced, so if you don't like Armagnac, it could be a problem

everybody loved it, and a small serving is enough - I added a little chocolate thin waffle stuck in the ice cream, chocolate complements it perfectly

 
I love baked potato salad - my six...

- harvest dinner at church - best squash I've ever had

- made applesauce, although I was trying to make apple jam. Don't know why it didn't work. I have something between Cracker Barrel's fried apples and not overly sweet jam! Didn't set.

- I made very moist pumpkin bread Saturday a.m.. 'Took them off the porch and into the oven. I wasted time peeling the orange skin off, and didn't realize it until the shell easily came off of the cooked pumpkin - geesh!

- Harvested the rest of the parsley and thyme from the garden. Now it's going up to the 70's again. My timing is great.

- Gotta make some chicken soup too.

- Found an old 1950's Betty Crocker cookbook at a tag sale. I'll have to look through soon. I love old cookbooks.

 
Baked Potato Salad

Baked Red Potato Salad

Servins 8
5 lb red potatoes -- bake, peel & chunk
1/2 lb bacon -- diced and cooked
4 whole green onions -- sliced thin
1/2 cup mayonnaise
1 c sour cream
garlic, salt & pepper -- to taste
1/2 c grated cheddar cheese

Mix mayo, sour cream, salt and pepper together. Combine with other ingredients. I usually reserve some of the cheese and bacon to sprinkle on top.

This can be altered to whatever you like on your loaded potato.

 
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