[Italiancook]

I agree with you, Mike. The recipe from the 1938 cookbook doesn't sound like chop suey to me, either. My dad's recipe uses pork shoulder, not ground beef. It has no pasta and no rice. It's cooked stove top, not baked. Nevertheless, it is Americanized chop suey, and you may feel free to delete the recipe, if you want. I just posted it because it's different than the 1938 recipe I saw on You Tube.

• This reply was modified 7 years, 3 months ago by Italiancook.

[Italiancook]

This afternoon, I baked KAF Vanilla Pan Cake for the first time. The cake turned out too thin for me to frost. Plain, the cakes tastes good, but it was too much work for such a thin cake -- for me.

[Italiancook]

I baked Banana Muffins for breakfast. I've been in a lull about making Slow Cooker Irish Oatmeal for 6 days worth of breakfasts, and I'm tired of eating cereal with banana. So the muffins were a pleasant treat.

[Italiancook]

Thanks, Mike. I don't use a lot of honey, but I like to keep it on hand.

[Italiancook]

I missed this by 1 gram!

[Italiancook]

I was thinking of springing for a sample of this until I read (or think I read) that it's only 36% cacao. For medical reasons, I must have 60% or higher. But I sure enjoyed reading about this.

[Italiancook]

I don't drink wine and have never cooked with a fortified wine. The fact that I got the correct answer means I watch too many Food Network/Cooking Channel shows.

[Italiancook]

Mike, I have the Farm Journal cookbook 1963 with the Cardinal Preserves in it. In the days before I had to leave tomatoes and beans behind, I frequently made their recipe for chili. That's the only thing I've made from that cookbook. It belonged to my mother.

Mike, speaking of chili -- I'm curious -- when Nebraskans have chili with cinnamon rolls, are the cinnamon rolls for dessert, or do they eat the rolls with the chili like a bread?

[Italiancook]

I made my dad's Chop Suey today. It will last 3 or 4 meals. Yesterday my husband revved up the grill for ribeyes and asparagus. I enjoy asparagus soup and roasted asparagus, but disliked it grilled. It tasted like cooked spinach to me.

[Italiancook]

I missed this, because I had just enough knowledge to guess wrong.

[Italiancook]

Mike, my husband came home from Sam's today with a jar of their artichokes. I'm eager to try them on pizza, but that won't happen until June. I've always been unhappy with artichokes from the grocery, but some where in cans and some may have been marinated, so I'm glad to know about Sam's. I like artichokes.

• This reply was modified 7 years, 4 months ago by Italiancook.

[Italiancook]

I missed this one, because hubby always uses cold water & I've not been convinced that cold removes germs. I stand corrected.

[Italiancook]

deleted -- I had posted a duplicate. Sorry

• This reply was modified 7 years, 4 months ago by Italiancook.

[Italiancook]

Thanks, Mike & BakerAunt. I erred when I called it a glaze. I've thought about it and realize it's a syrup (lemon juice, sugar & water). It soaks into the loaf. Based on what you two have written, I'll put the syrup on when out of the oven. It's supposed to go on when the bread is warm.

[Italiancook]

BakerAunt and Aaron, your experiences concern me. When I bought a new car a couple of years ago, I was told the battery would last 5 years. After hearing your stories, I'm glad I carry the tow man's card in my wallet. I guess I'll have them check my battery at the next oil change. I just hate it when a battery goes out while I'm out and about doing errands. No advance warning.

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