My Grandma used to make fried cabbage, of course she fried everything in lard. I never liked it though.

Last night I had tamales, a treat from my friends.

Have chicken legs out .. will have either baked potatoes or basmati rice (white) with it as well as Brussels Sprouts ..

We eat at 1:30 -2pm .. read an article saying it's healthier to eat your main meal at lunch .. been working well

Have a good one

~M~

MarilynneS said:Doing a totally decadent beef roast in the slow cooker tomorrow .. this recipe is absolutely unreal!
The cheap (not anymore) cut of beef is succulent to say the least ..

Hope it's OK to post a recipe :

1 5lb blade roast(or chuck roast) .. cheap cut ..
1 packet of 'AU JUS'
1 packet of powdered ranch dressing
1/2 cup of butter

Put roast in slow cooker
Sprinkle with the Au Jus and Ranch drsg
Butter on top
Cover and cook on low for 8 hours

UNBELIEVABLY delicious !!

~M~

I hope it's okay to post recipes because yours looks like such a great idea that I wouldn't have thought of! I have packets of ranch dressing powder that I haven't used in awhile (I bought it to make potatoes but then my parents gave us two GIANT boxes of mashed potato pearls that we're working our way through right now). I am always looking for great, easy slow cooker recipes, especially for days when I have work and just want to come home to a meal that is already done.

Thanks for sharing! (Sorry I'm a little late in responding)

Rainbow said:
What is "hot coleslaw?"

I'm glad you asked, I'd never heard of it either!

I'm trying to figure out what to do with my leftover turkey that I just pulled from the freezer. It's going to be dinner tomorrow night, I think, since we're having guests over tonight. I want to try something different with it, but since I also have a box of Stove Top and a jar of gravy that's sitting in my pantry, I'm probably going to end up going a more traditional route with it. Sometimes practical wins out over 'artistic culinary taste'.

I am thinking of buying a big turkey again in a few weeks, though, and I am definitely going to figure out some non-Thanksgiving-esque sides for it. I'm also going to try and be more creative with the leftovers from that one, too.

As for today, though, I was so busy online that I skipped breakfast. Now it's just about lunch time and I'm sipping coffee thinking I'm not terribly hungry yet, but I should probably eat the leftover shrimp and noodle leftovers I made. It's shrimp, butter, and a tiny bit of lemon pepper seasoning. That didn't have enough flavor, though, so I put some Tony Chachere's Creole seasoning on it to give it a kick.

How about turkey a la king, I usually make that at least once with the leftover bird.

mcash70 said:How about turkey a la king, I usually make that at least once with the leftover bird.

I had to look up a recipe for that and it looks really good! I wonder if it would work with a cream of chicken instead, though. (I'm not a fan of mushrooms, although my husband is.) Great suggestion!

D&D, I don't use canned soup, I make a white sauce with butter, flour and butter, which is very easy to do, and I add some onion powder, celery seed or salt, pepper and a good sprinkle of cayenne to it. Mix with the turkey put it in a butter casserole dish and sprinkle with toasted buttered bread crumbs. To do the crumbs, just melt butter in a fry pan and add about a cup or so of bread crumbs and keep stirring until they are golden brown.

mcash70 said:D&D, I don't use canned soup, I make a white sauce with butter, flour and butter, which is very easy to do, and I add some onion powder, celery seed or salt, pepper and a good sprinkle of cayenne to it. Mix with the turkey put it in a butter casserole dish and sprinkle with toasted buttered bread crumbs. To do the crumbs, just melt butter in a fry pan and add about a cup or so of bread crumbs and keep stirring until they are golden brown.

That sounds good! You could also use that as filling with a Chicken Pot pie, and add a few veggies.
Today it's going to be Shrimp Primavera with Linguine.

Chinese stir-fried sea scallops with onions and green and red peppers.

Turkey tetrazzini is an old standby here, DogsNDaylilies.

mcash70 said:and a good sprinkle of cayenne to it.

What is the difference between Cayenne pepper and ground Red pepper? When I went to use my Cayenne pepper, it appeared there may have been bugs [previous moth froth?] in it. I pitched it and went to replace it in small town, which amazingly has a lot of herbs and spices, but all to be found was ground Red pepper. Seems the same ??

You'll know soon enough whether they are the same when you take a taste. Cayenne will be pretty darn hot!

I think it will be the same.

We love tetrazzini, especially with an egg added to the mix before baking, and always with more mushrooms.

Dutchlady1 said:Turkey tetrazzini is an old standby here, DogsNDaylilies.

Thanks for the suggestion!

There are many hot red peppers, Cayenne is one of the hotter ones, check out this link on Cayenne peppers. https://en.wikipedia.org/wiki/...

tveguy3 said:

That sounds good! You could also use that as filling with a Chicken Pot pie, and add a few veggies.

That's a great idea, it would make a delicious pie.

Kayleigh - who is shown as the manufacturer of the ground red pepper?

@mcash70 , Margaret, it is an off brand labeled Best Choice and distributed by Associated Wholesale Grocers, Inc., but no actual manufacturer listed. I chose this over McCormicks for price savings. My preference is less heat, so this has worked out fairly well. But I was very interested in the difference. Will go take a look at the link you posted now.

. . . after reading at Wikipedia, this is "the powdered form"; IE "ground" pepper. But I didn't notice it being extremely hot when used in a sauce I made.