[Boomer]

Thanks, Brightspot. That is a good site. Maybe I can finally get it right next time.

About those peanut butter sandwiches, I think it was PB and bananas that was Elvis' favorite. That's my favorite, too. I put it on whole wheat bread and add a few walnuts and eat it for breakfast. When I do that, I don't get hungry again for a long time. The combination seems to have a lot of staying power. I can do a pretty late lunch that way.

And, uujudy, I am loving those little mayo and PB combo sandwiches. This Pitch In, Pot Luck, whatever is becoming more elegant by the minute. What with no crusts and all. Do you think it will be necessary to hold our pinky fingers in the air while we eat them.

I certainly hope there is a plan to have lovely little signs, done in calligraphy. Signs resting perhaps on tiny little silver easels. One sign to say "Hellman's" and the other to say "Miracle Whip." There must be no breach of etiquette. Can you imagine the loss of social standing for a hostess who did not distinguish between the two for her gourmet guests! What a faux pas that would be. The gossip would go on forever. Horrors!

Boomer

[renielarson]

Boomer

It was Elvis's favorite sandwich, however, he added a twist to it. It had to be grilled!

When I make a grilled cheese sandwich I butter the bread on the side that will be touching the skillet. I wonder if Elvis's sandwich was buttered first before frying? I would think so or otherwise some type of oil would have to be used.

Hmmm....I may have to give this a try!

I'm wondering something else. Usually potlucks/pitch-ins are rather informal affairs. This talk about calligraphy, silver easels, and pinkies standing at attention has me worried. How bout mini chalkboards on mini wooden easels?

[Boomer]

Yes, Bright, that probably would be for the best. I just got a case of the vapors there for a moment with the thought of uuj's finger sandwiches, no crusts and such. I just got all caught up in it, imagining the presentation. I guess I saw myself attending an elegant tea at the Ritz or something.

What was I thinking? :dontknow:

You know. . .Perhaps it is these Bloody Mary on a Stick things I have been testing here in the kitchen. I do tend to get a little carried away lately.

Boomer

[uujudy]

Bright, thanks for the link to the pineapple instructions. I'll give it a try next time I buy a pineapple. I used the "pull the leaf" method for years, with mixed results. Sometimes OK, sometimes not OK. And I also butter my bread before I put it in the frying pan. I thought everybody did? Of course, I thought everybody liked PB & M sandwiches, too. Maybe mayonnaise sandwiches are a Midwest thing? The standard response to it everywhere else I've lived has been "Ewwwww!" for the PB & M.

Boomer, I was totally carried away by your description of little silver easels, calligraphy, and pinkies in the air! Little Hellman's and Miracle Whip signs... It does sound lovely, doesn't it? Mini chalkboards on mini wooden easels would work, too! If we served enough Bloody Marys on a stick maybe we wouldn't have to worry about breaches of etiquette? :dontknow: Nobody would remember them the next day.

Oh I can't wait until we get to TV. I want to meet all of you! I'll bring the sandwiches! 040

[bestmickey]

Here's my favorite Grilled Pineapple recipe:


Serves 4
INGREDIENTS
1/2 cup cold water
1/2 cup granulated sugar
1 1/2 cups dark rum
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
freshly grated nutmeg to taste
1 large ripe pineapple, peeled and trimmed, eyes carefully removed
4 slices lemon (or plain) pound cake
1 pint vanilla ice cream
1/2 cup caramelized toasted walnuts
DIRECTIONS
Bring the water and sugar to a boil in a small saucepan over medium-high heat. Immediately remove from the heat and set aside to cool.
When the simple syrup is cool, combine it with the rum, brown sugar, vanilla, and nutmeg to taste in a large, shallow baking dish, whisking to dissolve the sugar. Add the whole pineapple and turn to coat all sides with the rum mixture. Cover lightly with plastic film and marinate at room temperature for 12 hours (or refrigerated for up to 2 days), turning frequently so that all sides of the pineapple have absorbed some of the marinade. Remove the pineapple from the dish, separately reserving the marinade.
Preheat the grill to medium-high.
Place the pineapple on the preheated grill. Grill for about 20 minutes, turning every 3 to 4 minutes, until all areas of the pineapple are beginning to glaze and the center has begun to cook slightly.
Slice pineapple, place on slices of pound cake, add vanilla ice cream, drizzle on some of the leftover marinade and nuts (if desired).

[bestmickey]

When contributing to pot-lucks, I typically bring a dish of home-made Chicken Liver Pate, with a couple loaves of mini-rye bread.

[Boomer]

Originally Posted by bestmickey

When contributing to pot-lucks, I typically bring a dish of home-made Chicken Liver Pate, with a couple loaves of mini-rye bread.

bestmickey,

My people call it Braunschweiger Spread.

Well, I guess that's a liver of a different creature. But it sure is good on that mini-rye, too.

Thanks. I had forgotten all about that stuff.

Boomer

[njgranny]

My mother and I used to eat peanut butter and onion sandwiches. Haven't tried one for years. Just doesn't sound as good nowadays. :-)

[Ceevee]

My nephew started taking Banana Pudding to all the occasions and, like Muncie, that's what was expected from him from that day on. He couldn't convince everyone that he got the recipe off the box. And, your Whoopie Pies sound like the Moon Pies my husband loved!

[Mintjulep]

For all you mayo lovers, my friend makes a terrific toasty garlic bread with mayo.

You just slice a french bread, longwise, then spread mayo on top (instead of butter), sprinkle a bit of garlic salt, then sprinkle on lots of black pepper.
He usually toasts it on the grill, but you can stick it in the oven to toast if you want.
Has a different very tangy taste that is delish!!!

[nONIE]

Originally Posted by Boomer BeBack

bestmickey,

My people call it Braunschweiger Spread.

Well, I guess that's a liver of a different creature. But it sure is good on that mini-rye, too.

Thanks. I had forgotten all about that stuff.

Boomer

a little trick I learned regarding Braunschweiger/liver sausage.

If you want to get a pill down your dog or cat in a big hurry, just stick it in a little ball of Braunschweiger. They gobble it down so fast, and are ecstatic with their treat, It works every time without all the hassle.

[Boomer]

Originally Posted by Mintjulep

For all you mayo lovers, my friend makes a terrific toasty garlic bread with mayo.

You just slice a french bread, longwise, then spread mayo on top (instead of butter), sprinkle a bit of garlic salt, then sprinkle on lots of black pepper.
He usually toasts it on the grill, but you can stick it in the oven to toast if you want.
Has a different very tangy taste that is delish!!!

Mint,

ohmygoshohmygoshohmygoshohmygoshohmygoshohmygosh!! !!!!

I cannot decide if you are my new best friend or if you are, in fact, a devil. Here's what happened. . .

I am constantly renewing my vow to live a life of virtuous eating. Constantly renewing my vow. Constantly renewing my vow. Constantly renewing my vow.

Anyway, today I met a friend for lunch. I had salad with grilled chicken, iced tea, and only one glass of chardonnay. Virtue was my middle name.

Not only was I pretty darned perfect at lunch, but waiting at home for supper was a big pot of something called Tuscan soup. This was a recipe that I had found in one of those checkout line weekly magazines. You all know the magazine I mean. All full of empty promises about how you can be so skinny by the time the next issue arrives.

Well, Mint, before I left the kitchen computer today, I had checked this thread where I saw this wicked little tip of yours about using mayo for garlic bread. (And that would most certainly be Hellman's, NOT Miracle Whip.)

And your little recipe stuck in my brain.

So on the way home, I stopped at the grocery and bought French bread.

I told myself the biggest lie. I told myself that I had to test the recipe. Yeah. Uh huh. Test the recipe! For heavens sake! It is Hellman's slathered on bread, garlic salt, and ground pepper. It's not like it's some souffle or something. But oh no. I had to test the recipe. I am serving filets on the 4th and I thought this might go great with them. But juuuussssst to be sure, I had to test the recipe. Yes, indeed, I did. Goes well with soup.

Well, the Tuscan soup was actually pretty good. Not great. But pretty good. Supposedly this is the stuff that helped Valerie Bertinelli get skinny again. Poor Valerie. You know, being married to Eddie Van Halen would be enough to turn even Mother Theresa into a bit of a butterball. But Valerie lost all that weight with this soup and she's got a new man, who seems much better. I digress.

Back to this wonderful/terrible little recipe. . .

Ohmygoshohmygoshohmygoshohmygoshohmygoshohmygosh!! !!

Boomer in the Test Kitchen

[renielarson]

I want to try this recipe so bad...so bad...so bad...but

can't...can't...can't...can't...can't...can't...ca n't...can't

French bread is too high in calories and Hellman's is way off the chart...

So, all I can do is fantasize...ohmygoshohmygoshohmygoshohmygosh

[barb1191]

Just a wee bit off topic.... :cop:

Boomer... I thought that Valerie Bertinelli is a spokesperson for Jenny Craig and attributes her forty-pound weight loss to Jenny. Valerie has television commercials for JC....b

PS: Is this Tuscany soup similar to the cabbage-soup diet?

[Boomer]

Barb,

Here it is:

3 zucchini, chopped
1 and 1/4 C. eggplant, chopped
1 yellow squash, chopped
! C. water or low-sodium organic chicken broth
1 can (14.5 oz.) diced tomatoes with chili (That's what it says, but I think it means chili seasoning. That's what I used.)
1 can (14.5 oz.) no-salt added whole tomatoes, undrained and chopped (seems like you could just get them already chopped, but this recipe seems to enjoy chopping - probably to work off any residual anger over love gone wrong)
2 jars (4 oz. each) sliced, drained mushrooms (I used fresh mushrooms)
1 garlic clove, minced
1/2 tsp. Italian seasoning
1/4 t. salt
1/8 tsp. pepper

Combine in large pot, stir, boil, reduce heat and simmer for 25 minutes or until vegetables are tender. Sprinkle with Parmesan cheese when served (4 servings, 80 calories each)

DO NOT. I REPEAT DO NOT TAKE THIS STUFF TO A PITCH-IN. SOMEBODY WILL THROW YOUR SKINNY :edit: OUT SO FAST YOU WILL NOT KNOW WHAT HIT YOU. -- unless, you back it up with some of that wicked, wicked Hellman's on French bread with garlic salt and ground pepper. Then they will let you stay.

Boomer in the Test Kitchen

Barb, I just looked back at what I wrote in the earlier post. I guess this soup helped Valerie or helps her now or something. The article talks about her Jenny Craig success.