WHAT'S FOR DINNER TONIGHT?
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What are you Baking?
WHAT'S FOR DINNER TONIGHT?
Share what's in your oven
Tonight I stopped for Toasted Pretzel Ham and Cheese Sandwiches for Hubby and I!  Yum Yum!!  
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Forums  »  Baking Forums  »  What are you Baking?  »  WHAT'S FOR DINNER TONIGHT?

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 5:36 PM EST
Posts: 7309
First: 6/23/2010
Last: 4/23/2014
hee hee - Gale,  I simply can not share guacamole.  I'll give you cookies, give you chocolate,  but I won't share my guac.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 6:11 PM EST
Posts: 4948
First: 6/4/2010
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In Response to Re: WHAT'S FOR DINNER TONIGHT?:
hee hee - Gale,  I simply can not share guacamole.  I'll give you cookies, give you chocolate,  but I won't share my guac.
Posted by Nancy G


I know Nancy,I would be the same with mine.Oh well you can't blame a person for trying. LOL

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 7:47 PM EST
Posts: 7309
First: 6/23/2010
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And -- amazing but I never touched, much less tasted, an avacado untilI I was almost 30.
I think that if I  had not learned about them in California I would never that tried them.
The avacados we get here (Haas) aren't very good - not compared to the Haas I got in CA.
What's the name of the smooth, green skin one?

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 8:19 PM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: WHAT'S FOR DINNER TONIGHT?:
In Response to Re: WHAT'S FOR DINNER TONIGHT? : I know Nancy,I would be the same with mine.Oh well you can't blame a person for trying. LOL
Posted by gale g


Gale and Nancy...

I'm not a guacamole person but I feel the same way about Cream Cheese and Olive Sandwiches!!  Yum Yum!!

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 10:05 PM EST
Posts: 982
First: 9/23/2008
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We had sausages, corn, noodles.  Hubby made dinner - to me that's wonderful.  I love baking, but don't really care to cook, even though I do it daily.  Will gladly hand over the "tools of the trade" to hubby whenever he wants.  Ha!

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 10:24 PM EST
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In Response to Re: WHAT'S FOR DINNER TONIGHT?:
And -- amazing but I never touched, much less tasted, an avacado untilI I was almost 30. I think that if I  had not learned about them in California I would never that tried them. The avacados we get here (Haas) aren't very good - not compared to the Haas I got in CA. What's the name of the smooth, green skin one?
Posted by Nancy G


Hi Nancy,there are so many varieties of avacados.They are highly toxic to cats and dogs.Here is some info on avacados  http://en.wikipedia.org/wiki/Avocado     Just click on the link.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/12/2011 10:26 PM EST
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In Response to Re: WHAT'S FOR DINNER TONIGHT?:
In Response to Re: WHAT'S FOR DINNER TONIGHT? : Gale and Nancy... I'm not a guacamole person but I feel the same way about Cream Cheese and Olive Sandwiches!!  Yum Yum!!
Posted by Susan K


Hi Susan,that actually sounds good.How do you make it? My youngest son loves olives.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 6:50 AM EDT
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Ground round was on sale, so made hubby 2 gr. round burgers on kaiser rolls with sautéd onions, sharp white cheddar & A 1 sauce with side of chips. I had a burger with mustard & onion & a side of cottage cheese.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 7:47 AM EDT
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Wow - thank you Gale.  What great information.  "Fuerte" is what I was trying to remember.  Many years ago in CA both Fuerte and Haas were available at different times. 


I can't imagine a cream cheese and olive sandwich. Tongue out.  I don't think I'll try one.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 11:14 AM EDT
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In Response to Re: WHAT'S FOR DINNER TONIGHT?:
Wow - thank you Gale.  What great information.  " Fuerte" is what I was trying to remember.  Many years ago in CA both Fuerte and Haas were available at different times.  I can't imagine a cream cheese and olive sandwich. .  I don't think I'll try one.
Posted by Nancy G


I love the Haas avocados.The Florida avocados lack flavor to me anyways.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 12:05 PM EDT
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First: 10/7/2010
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       Today, SUNDAY:
BRUNCH:    Cheese blintzes/crepesPotato pancakes Yogurt & applesauce sides Beverage choice(s): coffee / hot cocoaBlueberry mini muffins & Oatmeal walnut choco-chip breakfastcake 
  
DINNER:   Chili bean( red & black)  soup
over jasmine rice reruns or w/crushed whole grain tortilla chips
Dinner rolls  o rcrusty bread Beverage choice(s) Brownies      

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 12:30 PM EDT
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We have a Birthday party to go to so don't know what they will have?

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 1:29 PM EDT
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Tonight we will have a pork roast and a beef roast cooked together.This is the way my mom in law made it and it is delicious,the gravy is out of this world.She was German and was raised in Pa.I don't know if this recipe was from there?She also used allspice on her roasts.I will also make spatzele to go with it and a salad.Fresh fruit for desert.That women could take the cheapest cut of meat and turn it into a meal fit for a King.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 1:37 PM EDT
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First: 10/7/2010
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Hi NANCY ; would that be fuerte?Undecided avocados?I used to know, for sure but it's been over 20 years since I left California( source of good/better/best avocados & a masive stroke  scrambled & erased much of my memory bank.I stil recall how to look up  & retrive info & will  do so ASAP
I just looked it up in one of my many food reference books & I was close; it's fuerte.
Over 100 avocado  varieties have been planted experimentally, of which only ten are grown commercially.
They were originally called alligator  pears & were though to have medicinal properties.
They are  thought to hve originated? [ 3rd century BC] in Mexico & Guatemala.Undecided
According to Spanish explorers,  in 1519 the Aztecs & Incas grew them & saw them as a source of strength. 
Other common varieties are Jalna; Zultano & Bacon.
in 1833, horticulturist Henry Perrine planted avocados in southern Florida.
Spanish missionaries probably introduced them into California.
At the turn of the century  the California ranches were mostly wiped out by  " the great freeze of 1913 and of the more than 100 varieties that were then being grown,only one varriety fuerte, which means strength in Spanish, survived.It is pronounced by produce men as few'-er-tee
 & is now one of the most popular  varieties [  50% of the entire California harvest. 
The CALAVO; isn't a variety of avocado.  It's a trade name, applied  to  a quality fruit grown by members of a large California cooperative
Winter is the major season &  the supply reaches its peak in January = best pricesWink 
Unlike  cherries,pears,peaches & plums, which need to be picked at "just the right moment"  Avocados may be left  on the tree for months to allow a fuller flavor & more nutrition to develop.
The main  summer variety is the hass w/ a thick ,  rough, leathery green skin,when picked, skin tuning  black by he time it's ready for eating!
The hardest time to find good avocados is in SEPTEMBER!

There is a seedless avocado (pickle  avocado) ; a bite size fuerte;  that's grows on the same trees, but is un-pollinated.
"CLASS DISMISSED"!!!!!!!!!!!!!Cool
almost 30. I think that if I  had not learned about them in California I would never that tried them. The avacados we get here (Haas) aren't very good - not compared to the Haas I got in CA. What's the name of the smooth, green skin one?
Posted by Nancy G[/QUOTE]

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 4:29 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Tonight was planning on Mushroom, beef barley soup but just got home and it is soooo thick that it is more like a barley with beef and mushrooms.  Tasted it..very good.  Still having it for dinner I just can't call it soup.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 4:36 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: WHAT'S FOR DINNER TONIGHT?:
In Response to Re: WHAT'S FOR DINNER TONIGHT? : Hi Susan,that actually sounds good.How do you make it? My youngest son loves olives.
Posted by gale g


Hi Gale...

It's so easy, I take 8 oz. cream cheese, sliced olives (I use about 3/4 of a jar but I love olives), about 1/2 cup Parm. cheese and mix it all together.  Spread on bread or crackers...Yum, Yum, Yummy!!

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 4:38 PM EDT
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Lasagna and Garlic Bread

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 5:04 PM EDT
Posts: 7309
First: 6/23/2010
Last: 4/23/2014
Hey Ann ---- yes, fuerte is what I was trying to think of back there.
A massive stroke wrecked your memory?  Isn't that wretched?   Feb. 2006 a hateful little brain tumor - oligodendroglioma - was removed  from left temporal lobe and  May 2007 my left hippocampus was removed so my memory is miserable too.
It's really awful to have a physical problem ruin memory.
But it sure doesn't interfere with my appetite !!  lol

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 5:54 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: WHAT'S FOR DINNER TONIGHT?:
In Response to Re: WHAT'S FOR DINNER TONIGHT? : Hi Gale... It's so easy, I take 8 oz. cream cheese, sliced olives (I use about 3/4 of a jar but I love olives), about 1/2 cup Parm. cheese and mix it all together.  Spread on bread or crackers...Yum, Yum, Yummy!!
Posted by Susan K


Hi Susan,do you green or black olives? We like both.Thanks for sharing your recipe.

Re: WHAT'S FOR DINNER TONIGHT?

posted at 3/13/2011 6:14 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: WHAT'S FOR DINNER TONIGHT?:
In Response to Re: WHAT'S FOR DINNER TONIGHT? : Hi Gale... It's so easy, I take 8 oz. cream cheese, sliced olives (I use about 3/4 of a jar but I love olives), about 1/2 cup Parm. cheese and mix it all together.  Spread on bread or crackers...Yum, Yum, Yummy!!
Posted by Susan K


My Mom used to make a spread like this.  Cream Cheese, a jar of the green olives with the pimentos she would chop up the olives and chop up some walnuts.  Mix that in with the cream cheese.  If she need to make it a bit loser so it would spread she would add a bit of the juice from the jar of olives.  That would go on bread or toast for a sandwich.  Also good on crackers.  I was not fond of that sandwich.  Never liked green olives that much, a bit salty for me.
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