What's for supper tonight?
03-09-2025, 02:41 PM
#21
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,681
Steak tonight because whenever I ask my husband is there anything you want for supper he always says I'll grill us steak. . I'm have learned to love steak, no cooking for me. He would eat it every day. I ask him to grill extra so we can have stir fry and fajitas later in the week.
03-10-2025, 06:20 AM
#22
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 2,811
I like to choose BBQ also because DH is a pit master! He designs BBQ pits to be completed by the welder. Years ago, he crafted one on a trailer with all the bells and whistles. Propane burner for beans, small sink, retractable awning...
We lived in town--we couldn't back it into backyard because of house overhang. It would not fit!
He sold it and we moved to the country.
Yesterday, he marinated boneless chicken thighs in yellow mustard for grilling. My favorite way for thighs.
We lived in town--we couldn't back it into backyard because of house overhang. It would not fit!
He sold it and we moved to the country.
Yesterday, he marinated boneless chicken thighs in yellow mustard for grilling. My favorite way for thighs.
03-11-2025, 05:02 AM
#23
Super Member
Join Date: Nov 2014
Location: Dakotas
Posts: 3,142
I’m making supper for family that are moving out of state soon. Tenderized pork loin with gravy/sauce, mashed potatoes, frozen sweet corn from the garden. Dessert will be Yogurt-Jello pie. Salad not decided yet. I brown the meat and put in baking dish, add lots of sliced onions. Cover with my favorite gravy/sauce (1 can cream of chicken soup, a healthy squirt of ketchup, a tsp of mustard and 2 Tblsp Worcestershire sauce.). Cover and bake 175 degrees for about 4 hours. When feeding extra people, I double the sauce.
03-16-2025, 07:05 AM
#30
Super Member
Join Date: Jun 2007
Location: British Columbia
Posts: 8,645
This was given to me hand written by my cousin…thus the name….
Jessie’s Salmon Pie
Preheat oven to 350*F
INGREDIENTS:
10” unbaked pie shell
1 can cream of mushroom soup
1/2 cup sour cream (can use light or regular)
3 green onions chopped (tops too)
2 TBSP butter
1 to 1 1/2 cups grated cheese (I use aged cheddar usually)
1 tsp dill weed
1 TBSP flour
1 lb can drained salmon (have also used leftover baked salmon)
METHOD:
Place 1/2 cup grated cheese on bottom of pie shell.
Add salmon and sprinkle flour over this.
Sauté green onions in butter until tender, add the dill and soup and bring to a boil.
Remove from heat and add sour cream. Pour this over the salmon and sprinkle the rest of the cheese over top.
Bake for an hour, and let rest 15 minutes to firm up.
Tastes good hot or cold.
Jessie’s Salmon Pie
Preheat oven to 350*F
INGREDIENTS:
10” unbaked pie shell
1 can cream of mushroom soup
1/2 cup sour cream (can use light or regular)
3 green onions chopped (tops too)
2 TBSP butter
1 to 1 1/2 cups grated cheese (I use aged cheddar usually)
1 tsp dill weed
1 TBSP flour
1 lb can drained salmon (have also used leftover baked salmon)
METHOD:
Place 1/2 cup grated cheese on bottom of pie shell.
Add salmon and sprinkle flour over this.
Sauté green onions in butter until tender, add the dill and soup and bring to a boil.
Remove from heat and add sour cream. Pour this over the salmon and sprinkle the rest of the cheese over top.
Bake for an hour, and let rest 15 minutes to firm up.
Tastes good hot or cold.
