Txdigest.com

Ceviche, grilled shrimp, baked potato, salad.

New Orleans style spaghetti, green salad, rolls and red wine.

If you have never tried NO spaghetti, it is great. I am sure it has nothing to do with NO, but was created in the casserole era of the 1950s.
Tasty, and easy to make.

"f you have never tried NO spaghetti, it is great. I am sure it has nothing to do with NO, but was created in the casserole era of the 1950s.
Tasty, and easy to make."

Please publish the recipe.

tx3653 wrote:"f you have never tried NO spaghetti, it is great. I am sure it has nothing to do with NO, but was created in the casserole era of the 1950s.
Tasty, and easy to make."

Please publish the recipe.

Yes, please.

Dinner was flat iron steak with crushed peppercorns sauce, fresh green beans, muffin tin stacked potatoes, salad and homemade yeast rolls.


I would love your recipe Librarylady.

I had a Bison rib eye (rare), baked potato and fruit salad. The steak was amazing!

Bison is really, really good. How does it get so tender and yet, there's not much marbling? But it is pricey so we don't have it often. I did those steaks in my red copper pan and WOW! They were perfectly done. After that, I use the 12 in one for all steaks now. They are great for searing and them turning down the heat for cooking it to perfection. No grill to clean! I love, love,love those pans. Our younger son (who is quite a chef) came over to cook for Steve. He'd never used one before and was amazed. I was at the coast and when I got home, he told me how much he loved them. Guess what he's getting for Christmas.....

He's been used to cast iron, but sometimes when you sear the steak, it will stick. As I get older, I don't use the cast iron due to the weight. Kills my arthritic hands...

I had Doritos. Yummy. Got home late and my oldest daughter said she wasn't hungry. Fine. My 8 year old wanted a corny dog which she ate by picking all the crust off. They fooled around instead of going to bed. Then at 10pm I put my foot down and said for them to go to bed. Surprise, now they are BOTH hungry. I said that the kitchen is closed and you both had your chance. Go to bed. Argh, I wasn't letting them stay up and fool around in the kitchen some more.

by truep » Wed Sep 21, 2016 9:55 am
I had a Bison rib eye (rare), baked potato and fruit salad. The steak was amazing!

I just can't understand how anyone can eat rare meat! If it is still bleeding, it isn't done. Medium well is as rare as I can stand. Ordered Medium Prime Rib at Outback a couple weeks ago. When he brought it out there were bloody spots on it. I tried it but one bite was my limit. Had them take it to medium well but by then I didn't even want it at all. The first look had already killed my appetite. Took it home and put it in the fridge and just threw it out a couple days later.

With bison, you really do need to use a meat thermometer because it retains the red color. We have an electronic meat thermometer. I like mine medium to medium well.

We had baked Ziti on Tuesday night. Tonight is Green Chile Frittata.