<p>swimcatsmom, that is what I used. I did not use the whole cranberry type. I did think about adding some white raisins too, but I didn’t this time.</p>
<p>Mmm - I wonder what it would be like with the whole cranberry type. I love cranberries.</p>
<p>I’ve always used just the jelly, without the whole cranberries, so the gravy/sauce is all liquid instead of liquid with solid bits in it.</p>
<p>But hey, to each his own.</p>
<p>Glad you guys liked it!!</p>
<p>Sorry I’m a little late, but in response to bulletandpima’s page 1 request for a broccoli and cheese dip, this one is really good. Fattening, but good.</p>
<p>1 8 oz. pkg. cream cheese, softened
1 cup sour cream
1 oz. envelope ranch salad dressing mix
10 oz pkg. frozen chopped broccoli, thawed and well-drained
2 cups shredded mild cheddar cheese</p>
<p>Beat cream cheese, sour cream and salad dressing mix with mixer on medium speed until well blended. Stir in broccoli and 1 1/2 cups cheddar cheese. Spoon into 9 inch pie plate or quiche dish. Bake at 350 for 20 minutes. Top with remaining cheese, bake 5 minutes more or until cheese is melted.</p>
<p>Here’s my favorite. It is insanely easy…
Marinate whole boneless chicken breast in a combination of olive oil and McCormack’ Montreal Chicken Spice mix - use lo-salt variety.
Grill or sautee chicken.<br>
Toss up a Romaine Ceasar Salad (Paul Newman’s Family Italian)Throw some toasted pine nuts on top.
Slice chicken and serve with salad and warm garlic bread.
Serve with chilled Sancerre–Summer here I come.
I served this at S’s graduation party a few summers ago - He goes to McGill - I always wanted to try the Montreal spices and finally had a reason to!</p>
<p>^^^Strange… I only typed last sentence once and I can’t edit</p>
<p>More on the brisket.
We make it with whole cranberry sauce and onion soup mix- no chile sauce. Important to cook it slowly. It is delicious.</p>
<p>This is not a main course, but is the yummiest curry dip ever- with veggies you could pretend it is dinner. </p>
<p>2 Cups Mayonnaise
3 TBS Chili Sauce(eg Heinz)
1 TBS Curry poweder
¼ tsp salt
¼ tsp pepper
½ TBS garlic powder
1 TBS grated onion
1 TBS Wrocestershire Sauce</p>
<p>Blend together well and chill. </p>
<p>This is an old Sunset Magazine recipe…</p>
<p>CREAMY BAKED CHICKEN BREASTS</p>
<p>4 whole chicken breasts- boned, skinned and split
8 slices (about 1 oz each) swiss cheese
1 can condensed cream of chicken soup
¼ C dry white wine or water
2 C seasoned stuffing mix
1/3 C butter or margarine, melted</p>
<p>Arrange chicken in shallow 7 by 11 or 9 by 13 baking dish. Top each pice with a slice of cheese. Stir together soup and wine, spoon evenly over the chicken. Coarsely crush teh stuffing mix and sprinkle over chicken. Drizzle evenly with melted butter. Bake uncovered in a 350 F oven or until meat in thickest portion is no longer pink when slashed.</p>
<p>Anothermom-W-Q -</p>
<p>I also subscribe to the 3 ingredient rule. I broke it once & made a 4-ingredient soup I thought I could handle, called gingered carrot soup. Never again! I have not lived down the scorn from my co-workers when they found out that the major ingredient was 12 jars of strained carrot baby food.</p>
<p>Can your clarify something in your meatball-grape jelly-chili sauce recipe? Do you brown the meatballs before you put them in the crock pot? (If this question sounds like it is coming from someone who doesn’t do a lot of cooking, you’re catching on fast…)</p>
<p>Any one want to help me? I don’t like any kind of seafood (No, I don’t want to try whatever, no matter how little fishy it tastes-sorry). Anyhow, my husband mentioned to me that he is craving shrimp. Now, we could go to a restaurant but I thought that after 26 years of marriage, maybe I could surprise him and whip up a shrimp dish just for him. So, does any one have an easy shrimp dish to share. And is there anything special one does with shrimp or can you buy them ready to cook? Thanks from a seafood phobic person.</p>
<p>Onward, I’m with you! I hate the smell, the taste, and the texture!</p>
<p>First, I want to say that one of my son’s hated fish, because of a bad experience at a friend’s house, until he was 20. We started slow, giving him the least fishy fish covered in delicious sauces. Then we added in things like fried fish and shrimp. He is now a total seafood lover. Most people who hate fish were victims of a parent who did not buy the fresh stuff and prepare it properly!</p>
<p>That said there are so may meals you can make for both of you and just put shrimp in his portion for the last 4 minutes.</p>
<p>Make your favorite pasta sauce or use bottled and just warm through some good frozen shrimp in his portion of the sauce. Serve over pasta of choice.</p>
<p>Make a baked rice dish with chicken in it for you, and add shrimp to his portion for the last few minutes of baking. Follow any recipe for Jambalaya, chicken and rice, etc. Foodnetwork is great.</p>
<p>Or just make him a shrimp cocktail. Boil frozen shrimp for three minutes with a bay leaf and half of a lemon, put on ice to cool for a half hour and serve with ketchup mixed with a tablespoon of jarred horseradish, a spoon full of capers and a little lemon juice.</p>
<p>I am a fool for fried shrimp. Simply butterfly, dredge in a beaten egg, coat with Italian or Panko bread crumbs, and fry in an inch of olive oil.</p>
<p>I suggest Trader Joe’s frozen jumbo shrimp at the unbelievable price of $6.99/lb!</p>
<p>Hmom5, I will give these a try. I just wish we had a Trader’s Joe. I don’t know why I don’t like fish, everyone else in my family does. But I am exactly like VeryHappy, anything seafoody makes me gag. I now tell people I’m allergic so they quit trying to get me to taste it. I don’t want to, so stop!!!</p>
<p>I hereby give you permission to hate seafood and to never eat it. I hate brussell sprouts and cauliflower. Their smell even makes me gag.</p>
<p>nysmile, did you know that you probably have a genetic ability to taste a compound that makes brussel sprouts taste bitter to you? Scientists call people like you Supertasters. Doesn’t that sound cool?</p>
<p>Onward, I do the exact same thing! I got so tired of people pushing “just a bite” of seafood my way, telling me, “No, really, it doesn’t taste fishy at all; it tastes like steak!”</p>
<p>It sure as hell didn’t taste like any steak I’d ever had . . . so I decided: “I’ve never liked fish, I don’t like fish, and I don’t have to try to like fish.”</p>
<p>Of course, when S2 was around six, he asked me, “But Mommy, suppose you were stranded on a desert island . . .” I acknowledged that in that circumstance, I’d eat fish.</p>
<p>But I wouldn’t enjoy it.</p>
<p>Unusual and one of our favorites, from The Frugal Gourmet Does Italian (I know, I know…but his recipes are really good…)</p>
<p>Fantasia Farfalle</p>
<p>I don’t use recipes, here are the ingredients: a wedge of Brie, fresh tomatoes or 1 can diced tomatoes, 3-5 cloves of finely chopped garlic, olive oil, butterfly/bowtie/farfalle pasta, pine nuts, parmasan cheese.</p>
<p>Get the pasta water boiling and salted. Put pasta in to boil for about 11 minutes. Farfalle takes a little longer than other shapes.<br>
Heat scant 1/4 cup olive oil in skillet, add garlic and saute gently for a couple of minutes, add tomatoes–OK to include some juice, saute some more. Be careful to not burn this tomato/garlic mixture at all. Cut rind off Brie, break Brie into chunks, add to the oil/garlic/tomato mixture, turn heat down and cook gently, stirring, while brie melts. Add salt, pepper to taste. Toss with pasta. Add pine nuts, add parmasan cheese.</p>
<p>Even if you hate Brie, you will love this. The combination of the tomato/garlic/oil mixture AND the melted Brie turns into something entirely different. I often don’t have pine nuts, but when I do, and when I saute them just a little to give them that roasted flavor, yowza! And with the good Parmasiana Reggiana freshly grated, yowza again. And finally, in the summer with fresh tomatoes, yum yum yum. </p>
<p>This does not save real well because the sauce gets a little clumpy and stringy, which heating does not entirely smooth out. But the taste is delish. None of this ever goes to waste in my house.</p>
<p>Wow, does the brisket smell wonderful! Thanks for all the recipes, keep 'em coming.</p>
<p>LOL! I love fish but could NEVER eat brisket or any other red meat! Just doesn’t agree with me at all! Isn’t it funny how we’re all wired differently?! :)</p>
<p>I’m having some friends over to send packages to our daughters away at college. We do this every couple of months. This month the theme is St patty’s Day! And we are sending a party in a box to them. Every mom brings one or two things for each girl and then we thrown everything in to a box. But it’s at my house this time. Akkkk! I need to serve a great luncheon salad. Anybody have some ideas??? Help.</p>
<p>^^artmommy–do you want a main course salad or a side salad?</p>