That oughta cover just about everybody ... and y'all too. Hope you've had a chance to dig around the old pages while I've been trying to figure out the new tricks. Actually, it's more like Bubba has to figure the configures. There's just one teeny problem, I've been feeding him too well - falls asleep on the couch - wakes up just in time to go to bed.
Found a sure-fire way to roust him - even if it wasn't very nice - announcing a new baby :) Good gawd - perish that thought. I mean the green sprouts. It is garlic city around here. The rest of the veggie kids aren't quite old enuf to chew on yet but I'll let ya know.
"There are five elements: earth, air, fire, water, and garlic." Louis Diat (1885-1957)
Garlic quote and art courtesy of
Don's Kitchen
On the subject of families (sort of ... ) I have found some of the best stuff tucked away under family favorites. Makes sense, had to be good to be passed down. And as Lileth (previous page) said, "My parents and grandparents weren't afraid of sugar and butter."
Ye olde royal gasteds are still flabbered over "Aunt Martha's (true I swear) BBQ Chicken." Salt and pepper chicken pieces (I didn't), dollop each piece with butter. Pour cider vinegar all over - 350 for about 45 minutes. The instructions were for fryer pieces - use whatever you like - you will not believe the flavor. It ain't BBQ but who cares. Rice was suggested as a side - I'll try that next time. Had potatoes handy, boiled 'em with a shot of vinegar, then tossed around in butter and garlic - perfect. The little bit that was left was better the next day too. I usually get two days out of three or four breasts. Bubba hurt his itty bitty self on that first round tho ... best double up next time. I do not generally advocate planning reruns but if you have a hit, nobody should complain.
I s'pose everyone has a "family" meatloaf too ... try crushed tortilla chips instead of bread crumbs or crackers and add a little salsa for a change sometime. Also, if you feel like going to a little more trouble, spread the meat mixture out on a sheet of waxed paper. Lay on a few slices of mozzarella, or any cheese for that matter ... roll up, tucking in the ends - very tasty. BTW, a potato smasher makes a good meat mixer.
This is sorta family too ... Michelle is niece Lindsay's friend, my sister Judy tested and approved it ... guess that makes it a hand-me-up-and-over :)
Michelle Sobotik's Personal Italian
Grilled Chicken Pizza
All measurements are approximate - mix 1 cup bisquick and
1/3 c water to form dough. It will be sticky and lumpy. Spray a pizza pan or baking pan,
spread dough on pan to form something that resembles a pizza, spread spaghetti sauce on
dough, add grilled chicken pieces, spices, cheese and whatever else suits ya. Place in 400
degree oven for about 20 minutes - also works on a pancake griddle.
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That's gonna have to do it for now. Check out New Recognition Page for some great links. Also found a bunch of new hint links that I added to Oddball Tips.
I know I'm forgetting to give somebody credit for something so please remind me if I left you out. Fighting with aol continues - moving old pages and links just ain't that easy. Also discovered several backgrounds are tweaked making text unreadable. If you run into that problem, try hiliting text. Made it stand out on one experiment. Please bear with ...
Vote for Queen C. please - thanks!
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Recipe Links
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Critter Speak
Memoirs of a canine journalist and good-will ambassador features amazing pals, humor, wit, wisdom and stuff that'll really get ya - hosted by Miss Liberty, M.E. (Mutt Extraordinaire). The links below belong on Lib's page, however, aol publisher has developed another new malfunction. I decided the graphic and information rated a spot here, even at the risk of losing readers who don't like to think about these things.
