Thank you all for the great suggestions!

I have to go with the Mc Rib. The mass of "rib meat" (I'll play along and call it rib meat) is pressed into a patty that is shaped to look like it has bones! I just can't bring myself to bite into it.

Please share your experience of what meals I can put together and freeze AND cook from the frozen state. Due to all of our family's schedules I never know what will be going on for dinner the next day or how many of us there will be. I have frozen many meats in the past (good sale, didn't have a chance to cook before goes bad, etc) but we never end up using them because we didnt thaw before wanting to use them. I want to make freezer meals ahead of time but would like to cook them without defrosting first. Crock pot meals are ok but I hubby and I both need to go to work in mornings before knowing our schedules for that day. I can come home at lunch, program oven, or have kids start oven when home from school.

Dad would make the best Noodles and Egg - leftover spaghetti with a scrambled egg poured on top and cooked until it looked like a Frisbee, served with ketchup. I still make them when sick but never quite the same.

The five of us would have 1 box of mac & cheese with a package of Sizzlean (fake bacon) and ONE bottle of 7-up for dinner. Well, maybe I could do without that meal again.

Hubby bought wrong potatoes -- now I have BABY yukon gold potatoes. We will have Mother's Day company and I have no more room in oven and stove top is not working!!! I was planning on putting the full sized potatoes in foil, pierce with fork, and put in the crock pot dry (which I have never done before). Can I cook the baby potatoes in the crock pot same way but put 2-3 in foil at a time? If yes, for how long, high or low? Is there an alternative recipe like buttered with parsley. I am afraid to experiment with company coming and the in-laws only like simple, bland food.

Well, Leo. I was implying that she was doing very well dealing with them -- until she reached her limit. She did better than I would have, I would have gotten the manager to throw them out long before they got their food.

She didn't do anything to their food, she just wanted them to think about what could happen if they pulled that on a not-quite-so-nice server. We have to look out for our fellow service industry workers.

And I was not aware that I was involved in any urban myth. I was just doing my job as a hostess. She was fired on the spot, didn't even get to finish her shift. Years later when I became a manager I always told my new trainees of this story as an example of how not to handle a bad customer.

I witnessed a table of roudy guys in their 20's being served by a young waitress. Their comments and behavior crossed the line in my opinion. She treated them with more profssionalism than they deserved. When checking on them half way through the meal she said "in case you didn't realize, I' m the last one to touch your food". She winked and walked away. They stopped eating.

I finally got my hands on a recipe for Breakfast Bread like the one found at Publix grocery store. The recipe calls for 8 Tbs of "wheat gluten" (in addition to 6 1/2 cups AP flour, 2 packets yeast, nuts and dried fruit). Didn't find anything labeled wheat gluten. Not sure if same as gluten flour or something else. What is it and where can I find it (near Chicago)?