[Italiancook]

Chocomouse, I use grated zucchini only for zucchini bread. I'm not accomplished enough as a baker to try it in other baked goods. Thanks for sharing how you deal with the liquid from frozen zucchini. I guess I'll give frozen bananas another try, because I could also use that liquid to eyeball the batter. Thanks!

[Italiancook]

Chocomouse, when freeze zucchini, do you squeeze it dry first? If not, when you thaw it, do you add the thawed zucchini water to the recipe? I've never frozen zucchini, because I know it thaws out watery, & I wasn't sure what to do with the water. I quit freezing peeled bananas for the same reason. Thanks!

[Italiancook]

I made Irish Soda Bread a few decades ago. I don't think I had the best recipe. My husband is a big bread-eater, and he didn't ask me to make it again. I'm sure there are now better ones on the Internet, probably at KAF.

[Italiancook]

Count me out. I never acquired a taste for corned beef, but I sure love cooked cabbage.

[Italiancook]

Thanks, BakerAunt, for the update. I had been wondering how you and your husband were doing with it. I didn't know you were planning on doing the painting yourselves. That's quite a task. I understand your disappointment over Easter. Hopefully, everything will be done in time for a Memorial Day cookout.

[Italiancook]

I buy my chicken from a meat market, because they sell ones without hormones and (I think) without antibiotics. They're pricey, but for medical reasons, I need to avoid the hormones and the antibiotics. So when I check-out and pay, I write it up as a medical expense. Fortunately, they're still selling a good product.

I ordered chicken breasts at a different meat market for the first time. I didn't specify that I wanted them from a 3-1/2 pound chicken. I ended up with meat weighing 14-16 ounces each (my guess). I had never before seen such large chicken parts. They were for the slow cooker, so they worked out fine and tasted normal in spite of their size. I didn't know beforehand that chickens were allowed to grow so big.

[Italiancook]

I am SO glad you're back online and posting here. I've been worried that you had lab tests that came back iffy in spite of your journey with reducing saturated fat. Sorry to hear you incurred computer repair expense. I'm glad the tech could fix it.

[Italiancook]

navlys, here's a link to the Banana-Cinnamon Muffin recipe. https://www.bettycrocker.com/recipes/banana-cinnamon-muffins/479aaf26-88aa-47f2-a5c0-3f4448ecdfd4

I Googled to find it. Turns out it's a Betty Crocker recipe. They are quite tasty and soft inside, which is what I prefer. I put the sugar/cinnamon topping on some of them & left some plain. I much prefer the plain-top muffins. The sugar/cinnamon makes a mess while eating, so I resorted to eating it with a fork. Plus, it's a pain-in-the-neck to coat the top of each muffin. I will make these again.

Mike, when I have more time, I'll look up your muffin recipe. I can't use the nuts for medical reasons, but I like the idea of raisins in a muffin. Probably the next time I have past-their-prime bananas I'll try yours.

[Italiancook]

I plan to make Banana-Cinnamon Muffins this afternoon. I don't know whose recipe it is. Something from online. Usually, the provider of the recipe has their logo on it, but in this case, there's no logo or identifier.

[Italiancook]

Chocomouse, I learned something new from you. I had to Google to find out what gemelli is. I've never seen it before.

[Italiancook]

"So many recipes, so little need for food!" Chocomouse, you made me laugh out loud. Thanks for the true humor.

My largest group of recipes is (?are?) Breakfast. That doesn't include Muffins -- they are a separate category. Next largest is Bread, and I don't really like bread. I eat it with pasta and non-meat soups. Otherwise, I steer clear of it. The Breakfast recipes will probably all be tried . . . eventually. I'd like a variety of good breakfast recipes so I can serve different breakfasts to overnight guests.

Mike gave me an idea. I may need a third binder for the online recipes I've tried and liked.

• This reply was modified 6 years ago by Italiancook.

[Italiancook]

This morning, I made a double batch of jennycancook.com's Easy Cabbage Soup. She offered the option of using water, chicken, or veggie stock. She said she uses water. Since it was my first time with the recipe, I used water, too. The cooked cabbage tastes great, but with water, it's a little too bland for me. Next time, I'll use chicken broth.

[Italiancook]

Thanks, Mike & Skeptic7, for your comments on the lead. Probably, I will eventually buy a lead-testing kit to check Grandma's roasting pans. Based on the color of the metal, I'm more worried about them than the cake pan. I quit using the roasters in the last century because of my concern. Obviously, it's not a pressing concern, since I haven't bought the kit yet.

[Italiancook]

The pan is some type of silver color metal, like dull aluminum. I thought lead could be in any of the older baking dishes and pans. I didn't know it's only possible in ceramic. I have my grandmother's 2 large roasting pans. They're also some type of silver-colored metal. I always thought lead could be in metal. Am I wrong? Lead can be in older paint, so can't lead be in anything?

Regardless, the cake is delicious, and I ate it without worry.

[Italiancook]

That you saved the marinara for another day of lasagna baking makes me feel better, Mike. I'd never be able to make lasagna from sauce to finish in one day anymore. That's quite an arduous undertaking, in my opinion. Even for manicotti, which is less work than lasagna, I make the marinara and the filling the day before I stuff the shells and bake.

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