what's the last thing you ate

[Palehorse]

Beef Burrito Real, with rice and refried beans, sour cream salad, salsa, chips, and a big ol coke. . .

[Sandy Eggo]

Kashi toasted berry crumble and a glass of grape juice. I'm telling you this is one of the moxy addictive cereals that I've ever eaten.

[Palehorse]

Jalapeno and cheddar sauce on frito's !

[Sandy Eggo]

Veggie pizza w/whole wheat crust and I washed it down w/ a glass of California Merlot.

[Palehorse]

Whole grain white bread, medium cheddar and american cheeses , all combined into a grilled cheese sandwich.

(I think that merlot is sounding like a good idea though!) 

[me]

A cheeseburger on rye and french fries. 

[LOsborne]

(I think that merlot is sounding like a good idea though!) 

Merlot is always a good idea. So is shiraz.

[The Troll]

  I call it Grandma's potato pudding.

It come from my grandmother's Dunkard cook book.  She would take this mixture and stuff hog stomachs and bake it for 6 to 8 hours.  It would come golden brown brown and oh was it so good.  Since it's to hard to find stomachs and you have to take out the lining.  I just make the stuffing.

  5 pound of peeled potatoes, 2 pound of ground whole hog sausage, no seasonings and  two bulbs, yes 2 bulbs of garlic. 4 teaspoons of salt and 3 teaspoon of  course ground pepper

  I use an Cuisinart food processor.  Grandma used a hand grinder and grind it all together and mixed well.  Put it in a baking pan and bake it at 350 until it is brown and temperature of 175 to 180 internal.  About 1 to 1 1/2 hours

  My family demands it every Christmas.  So simple and so good.

[Palehorse]

  I call it Grandma's potato pudding.

It come from my grandmother's Dunkard cook book.  She would take this mixture and stuff hog stomachs and bake it for 6 to 8 hours.  It would come golden brown brown and oh was it so good.  Since it's to hard to find stomachs and you have to take out the lining.  I just make the stuffing.

  5 pound of peeled potatoes, 2 pound of ground whole hog sausage, no seasonings and  two bulbs, yes 2 bulbs of garlic. 4 teaspoons of salt and 3 teaspoon of  course ground pepper

  I use an Cuisinart food processor.  Grandma used a hand grinder and grind it all together and mixed well.  Put it in a baking pan and bake it at 350 until it is brown and temperature of 175 to 180 internal.  About 1 to 1 1/2 hours

  My family demands it every Christmas.  So simple and so good.

I have everything to make this on hand, but I am reluctant to make it for the holidays without first trying it out. I may make it this week sometime and I will let you know how we like it!

Thanks troll!! 

[The Troll]

  I don't know how old this recipe is, it goes way back.  I comfort food, soul food, folk food.  When you didn't have a lot of money and wanted the meat to go as far as you make it go.  But one thing you got to like is, garlic and pork sausage and potatoes.  Just wait and see how it smells when it is cooking. 

  I usually make 10 pound of it and vacumn pack some of it for later.  It just as good warmed up.  But believe me when it first comes out of the oven and it's steaming hot, it's at it's best.  Hell, I even like it cold.

[Palehorse]

  I don't know how old this recipe is, it goes way back.  I comfort food, soul food, folk food.  When you didn't have a lot of money and wanted the meat to go as far as you make it go.  But one thing you got to like is, garlic and pork sausage and potatoes.  Just wait and see how it smells when it is cooking. 

  I usually make 10 pound of it and vacumn pack some of it for later.  It just as good warmed up.  But believe me when it first comes out of the oven and it's steaming hot, it's at it's best.  Hell, I even like it cold.

I like all of those things and so does my wife, so I'm thinking it ought to be a tasty surprise for us.

We've also got a food saver vac sealer. Can you freeze it once its made?

[The Troll]

I like all of those things and so does my wife, so I'm thinking it ought to be a tasty surprise for us.

We've also got a food saver vac sealer. Can you freeze it once its made?

  Oh yes, a couple of years ago I fixed 20 pound of it.  We had that big snow day at Christmas and half of the people didn't show up.  We froze about 10lbs and had it over the next few months.

  I got to say that vacuum packing is hard to beat, no freezer burn.  I found a chicken in the back of our freezer that was 2 years old.  Well it looked good, smelled good so I cooked it for chicken and noodles.  Couldn't find one thing wrong with it. 


The last 5 pound I fixed has feed us two meals and we got one more meal left.  Fix some butter and bread.  Fresh hard crust bread is hard to beat with it.

[Sandy Eggo]

I'm not a fan of pork or sausage, but I am a fan of comfort food. I try to avoid it as much as possible, but can usually justify it on the holidays. Having said all that, your recipe sounds very tasty.

PH posted a crockpot beef and pepper recipe that's out of this world and it's really good w/the crust hard bread as well and even better w/an ice cold beer.

My lunch sounds wimpy now

Shaved turkey, lettuce tomato, onion and avocado on multi-grain bread and a side salad. I wanted to add bean sprouts, but I was all out. I did toss a couple olives into my salad. Olives are addictive.

[Palehorse]

(I'm going to make this troll, for sure).

Lobster tail, shrimp scampi, grilled shrimp, baked potato, rice  pilaf, all washed down with an ice cold coke. . .  (Where's the bed?)

[me]

Had smoked sausage, cabbage, and 'taters for supper and just ate some Cheeto's and now I'm going night night.....