Author |
Message |
Mamie316
Member
07-08-2003
| Monday, October 13, 2008 - 6:51 pm
(I thought they were something strippers wore)
|
Nyheat
Member
08-09-2006
| Monday, October 13, 2008 - 7:09 pm
Bruschetta on whole wheat pita bread, some rice cakes. It was good, I feel full. (quite an accomplishment)
|
Twinkie
Member
09-24-2002
| Monday, October 13, 2008 - 8:36 pm
Me too, Mamie. LOL
|
Grumpy
Member
02-08-2004
| Monday, October 13, 2008 - 9:12 pm
Leftovers from 2 different nights.
|
Kc103
Member
07-13-2004
| Monday, October 13, 2008 - 10:08 pm
Leftover Brown's Chicken
|
Teachmichigan
Member
07-22-2001
| Tuesday, October 14, 2008 - 8:55 pm
Pasties (pronounced paaa sties - a as in apple) are meat pies the miners in the UP took. You make a dough similar to pie crust (less sugar) and roll out circles really thinly. In a bowl mix 1 1/2 pounds of ground meat (uncooked) with diced veggies: pototoes, rutabegas (the KEY ingredient), carrots and onions. Put a nice big blob of this mixture in the middle of the pie round and fold the pie crust up around it. (We get 4 pasties out of two pillsbury disks when I'm lazy - but I roll the disks out to a thinner crust). Then pop them in the oven at 400 degrees for 45 minutes to an hour. By that time the meat is fully cooked, the crust is toasty brown, and they are ready to be the perfect Autumn food - as long as you top them with warm beef gravy. As my mom said - Pasties (pronounced Pay-sties) are worn by loose women. Pasties (pronounced paa-sties) are eaten by good women!
|
Karen
Member
09-07-2004
| Wednesday, October 15, 2008 - 9:54 am
Mmm, Teach, those sound good. Are the veggies raw when they go in, too? Today is Donners' bday, so he's asked for homecooked ribs, fries and coleslaw. I wanted to make him a cheesecake, but he says, "No, I want a DQ ice cream cake."
|
Mameblanche
Member
08-24-2002
| Wednesday, October 15, 2008 - 11:34 am
Googled this pic of Pah-sties for ya. (Uh, don't ask how many other pix of Pay-sties I had to wade through. Oy!)
|
Mameblanche
Member
08-24-2002
| Wednesday, October 15, 2008 - 11:45 am
Happy B'day Donners!!!! 
|
Mamie316
Member
07-08-2003
| Wednesday, October 15, 2008 - 7:37 pm
Chicken tenders, rice and broccoli
|
Kc103
Member
07-13-2004
| Wednesday, October 15, 2008 - 7:42 pm
Chicken strips, rice-a-roni and peas
|
Teachmichigan
Member
07-22-2001
| Wednesday, October 15, 2008 - 10:31 pm
Yep, the veggies are raw, so a small dice helps ensure everything gets done. You can boil them first AND brown the meat, but then they aren't as moist and yummy. You need those flavors to really blend together and mix juices a bit for the perfect pasty. Here's a picture of a typical UP Pasty (before the gravy is poured over it):

|
Christy358
Member
07-10-2007
| Thursday, October 16, 2008 - 1:15 am
Ok, that looks good...and something I could try to make. But what does Rutabega taste like?
|
Mamie316
Member
07-08-2003
| Thursday, October 16, 2008 - 2:41 pm
Ran to the store and picked up a pork tenderloin in a garlic marinade. I'm also going to make garlic potatoes and green beans.
|
Escapee
Member
06-15-2004
| Thursday, October 16, 2008 - 2:45 pm
Also called Bridies in Scotland, Teach.
|
Karen
Member
09-07-2004
| Thursday, October 16, 2008 - 4:37 pm
Christy, rutabaga = turnip.
|
Mameblanche
Member
08-24-2002
| Thursday, October 16, 2008 - 4:41 pm
Hamburgers, with a side of veggies, & fruit salad for dessert.
|
Twinkie
Member
09-24-2002
| Thursday, October 16, 2008 - 6:04 pm
Thanks, Teach. Those sound really good. Spaghetti tonight.
|
Teachmichigan
Member
07-22-2001
| Thursday, October 16, 2008 - 6:10 pm
Actually a rutabega is not a turnip - they have a waxy coating that is brownish/yellow and are usually sold next to the potatoes. You just peel them and then dice. They have the texture of a potato (albeit a bit firmer) w/a little more "bite." We LOVE them, and if pasties don't have them, we don't eat them. 
|
Karen
Member
09-07-2004
| Thursday, October 16, 2008 - 10:13 pm
LOL, sorry, Teach, I've eaten "turnip" a million times in my life and I think not once has it been a real 'turnip'. I love rutabaga, but growing up it was just always called turnip. In my defense, though, according to Wiki, I'm allowed to think it's simply turnip, given my family heritage: "...while in Ireland and Atlantic Canada, where turnips are relatively unknown, it is called turnip." Also from Wiki, "The swede, (yellow) turnip, swedish turnip or rutabaga (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable." I didn't know about the cabbage connection! That would explain the 'bite'!
|
Christy358
Member
07-10-2007
| Friday, October 17, 2008 - 2:29 am
ROFL the less I know about produce the better off I am.
|
Teachmichigan
Member
07-22-2001
| Friday, October 17, 2008 - 9:19 pm
LOL @ Christy! It also explains why my Swiss-Italian self didn't know it was a SWEDISH turnip! The only turnips we get in this neck of the woods are about half the size and usually purple. So the rutabaga is a turnip in locations where there aren't "real" turnips? LOL The things we learn at the clubhouse. Shoot - I didn't even knew the things had leaves...being a "tuber" I've never considered the part above ground! Wonder where on earth you'd find "rutabaga leaves"??
|
Kc103
Member
07-13-2004
| Friday, October 17, 2008 - 9:21 pm
Popcorn shrimp, brown rice and spinach
|
Mamie316
Member
07-08-2003
| Saturday, October 18, 2008 - 4:33 pm
My husband is in the process of making his marinated crab. It's the best!
|
Hukdonreality
Member
09-29-2003
| Saturday, October 18, 2008 - 4:58 pm
Made my Mom and myself BLT's and chocolate milkshakes. Man, she can pack away food as long as she doesn't have to cook it, lol!
|