I have my first pan in the oven and in two hours it will be ready. I mixed up enough for at least two pans so I’m heating the water to cook my spaghetti. The hard part is done.
Well when you get hungry for it, make it.
- Thread starter pittsburghracer
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How postin us a recipe? That looks purdy good.
Fantabulous! Thank you!
I cooked the one pound of bacon and chopped it up and put it in the mix
First batch done. Twenty minutes to go for second batch
JDMopar
Well-Known Member
I mighta tried it if you hadn't put all them Zombie eyes in it! 
mopowers
Well-Known Member
I'd think it would need more meat. Have you ever thought about tossing any italian sausage or something similar in it?
pishta
I know I'm right....
I whipped up a batch of peanut butter fudge
1/2 order) 1 Stick of butter, 1.75 cups of sifted powdered sugar and 1/2 cup of smooth peanut butter with a 1/2 tsp of vanilla. Melt butter, peanut butter and vanilla in microwave 60 seconds until butter is melted, stir and then fold in sugar 1/2 cup at a time. pour level into a 9x9 greased pan and put in fridge for 3 hours. Remove and cut into 1" squares and store in sealed container. For a little extra, put same amount of chocolate fudge on top of cooled PB fudge and make a black and tan, candy style.
1/2 order) 1 Stick of butter, 1.75 cups of sifted powdered sugar and 1/2 cup of smooth peanut butter with a 1/2 tsp of vanilla. Melt butter, peanut butter and vanilla in microwave 60 seconds until butter is melted, stir and then fold in sugar 1/2 cup at a time. pour level into a 9x9 greased pan and put in fridge for 3 hours. Remove and cut into 1" squares and store in sealed container. For a little extra, put same amount of chocolate fudge on top of cooled PB fudge and make a black and tan, candy style.
I’m a meat eater and trust me for some reason sometimes when I’m lazy and don’t want to deal with the mess I Dont even cook up the pound of bacon and add it. This is also the only thing a cook that has Longhorn cheese in it. A friends wife used to make a pan of this for the guys when I worked in the mill and shared the recipe with me. Like she said on the recipe you can add or delete items to your taste.
Looks good but I have never seen Pa. sgetti!!
John, you are a man of many talents!
Looks delicious! When's supper time?
Unconventional
Well-Known Member
<~~~~~~ Gots Jambalaya in the crock pot right now. Good place for those Thanksgiving leftovers. Easy dish to be creative with.
Do we finally have our food thread??
Jambalaya. If the meat moves, stick it hard with a fork, and then toss it in with the rest in the crock!
If in doubt, doubt upon the red pepper!
67Dart273
Well-Known Member
That looks GOOD but I doubt I'd have the patience.
My usual "winter goolash" is one or two bags of various frozen veggies, an unknown quantity of ground beef (I have no teeth), and towards the end I dump in a tub of (I forget the name, big red paper tub) of noodle soup. It comes with a packet of seasoning, I usually use about 1/3--1/2 of that packet. I don't handle and don't want too much salt.
My usual "winter goolash" is one or two bags of various frozen veggies, an unknown quantity of ground beef (I have no teeth), and towards the end I dump in a tub of (I forget the name, big red paper tub) of noodle soup. It comes with a packet of seasoning, I usually use about 1/3--1/2 of that packet. I don't handle and don't want too much salt.
Goolash. Wife is pretty decent cook, bless her heart. But she cooked her version of Texas Goolash. I guess I must have hurt her feelings, when I told her it tasted like chit. Surely I could have been more delicate. Last time she cooked us Goolash. Thats been years ago.
I didn't think she was THAT sensitive!???//>>>. Hum........
I didn't think she was THAT sensitive!???//>>>. Hum........
We had a Millwright that worked with me that sold sandwiches at lunchtime. Roadkill burgers in gravey, roadkill kelby, and sometimes things that didn’t even have names.
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