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Latest Activity: Nov 11
Randy, how was the sweet tater pie? Same spices as pumpkin pie?
Our church dinners were either potlucks, BBQ, or spaghetti suppers.
Regardless, if they try to serve you squirrel brains,it's best to decline
Some things never change. I ate a "church dinner" last night (with my grandkids, who go with their "grammie" to her church). The meal was the standard chicken and noodles with mashed potatoes and canned corn. It took me back to my early days--identical to what they served then. Bad for you then, bad for you now. No fruit, no greens. I'm guessing the recipe is the same as my grandmothers. Still delicious, however!
Yes, the pie does look tasty. I'll be baking a sweet potato pie sometime soon. First, I need to make a red raspberry pie to help use up all the raspberries I've been picking.
Looks tasty. I'm making pumpkin pie later this week, our son will be here for the long weekend.
Randy, I like tofu too. You don't have to be vegetarian at all. It's healthy, light, and I think it goes with a lot of foods. I like it fried with a spicy peanut sauce, or sauteed with mushrooms, or other things.
Last night I made a pie. This was "Pink Banana Squash" that I cooked, pureed, and froze last year. For that matter, I made the crust and froze it last summer. Once there is cinnamon, nutmeg, ginger, clove, and a little brown sugar, it looks and tastes just like pumpkin pie. I think, maybe better.
I don't know why I bought tofu in the first place--I'm not a vegetarian-- but I pan fried it up after squeezing all the water out. With the sauce I made, thanks to the internet, it was really quite good.
sorry for typos!
Joan, the name that was on here is Pomona's. I have not used it yet. I've been usung Sure Gel "for low or no sugar". and bought some RealFruit that I have not used. Both seem to need some sugar but apparently less than usual?
@Loam Gnome, @ Randall Smith
I am making grape juice and the family wants some jams and jellies. I can't find the brand of the pectin you use for non-sugar recipes.
I saved your recommendation when you discussed it and can't find where I saved it. Is that a function of being 82 years old?
I love my little convection oven! For one person, it's less expensive to use over a large oven. For example, I baked a couple of chicken breasts covered in a egg, flour, crackers, and Parmeson cheese(sp?) batter. It was a successful combination--again, experimental. Complimented vegetables were a baked potato and Swiss chard, along with a salad and fruit bowl. I alone appreciated it all!
Daniel, your "batches" look yummy! Congrats.
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