Hubby gets up and takes a couple of big drinks if he has leg cramps during the night. Swears by it. I have a girlfriend that does too. I love dill pickle juice. I use it when I make deviled eggs or potato salad.

A) Love Best Foods mayo!

Oh, my goodness, some people should never leave their home.

Yep. A comfort food from when I was a kid. I just put the biscuit on a big slotted spoon and dip into the boiling water until it's soft. Drain, add butter and plop an over easy egg on top.

A hot shredded wheat biscuit with butter and a fried egg on top.

Smoked salmon, asparagus, mushrooms and cream cheese. Covered in Hollandaise. Yum!

Cheese dip. I take one can of mild cheese dip and about 1/4 of a can of Nacho cheese dip. I like mine on the mild side.

Hummus

Not sure what you call it, but I melt some Velveeta, add some cooked ground beef with taco seasoning, and dump in half a jar of salsa and melt it all together.

Fried in butter or bacon grease. Fold back the white exposing the runny yolk, sprinkle with salt and dip my toast in. I only eat the yolks. Grandkids call them "dippy eggs"

Same here. Can not roll out a pie crust to save my life. Or produce a decent, flaky, biscuit.

I render my own lard every year when we get our pig. Some things just *must* be made with lard! And not that stuff in the tub from the grocery store. Fried potatoes, fried chicken, fried corn bread, fried eggs. I'm not a baker, but I do know a lot of my older foodie friends still use lard for pie crusts.

I put them in my rice steamer for 20 minutes. No water. No boiling. Shells peel right off.

Avocado

And, I absolutely love, this:

Smoked Salmon Omelette

smoked salmon
slightly steamed asparagus
slightly sauteed mushrooms
some chopped fresh green onions
cream cheese

Cover with Hollandaise Sauce

Smoked Salmon Fettuccine

4 Servings

* 1 tablespoon margarine
* 2 garlic cloves , minced
* 1 tablespoon flour
* 1 ½ cups skim milk
* 2 tablespoons light cream cheese
* ¾ cup parmesan cheese
* 8 ounces smoked salmon
* 1 lb fettuccine

Directions:

1.
Sauté garlic in margarine for 1 minute--do not let it brown.
2.
Add flour and incorporate completely.
3.
Add skim milk a little at a time and mix until flour has dissolved.
4.
Cook on medium heat stirring continuously for 8 minutes.
5.
Add cream cheese and mix until incorporated.
6.
Cook for 2 minutes.
7.
Add parmesan cheese and salmon.
8.
Cook fettuccine according to directions and drain.
9.
Combine sauce with fettuccine and serve immediately.

Thin with a little pasta water if too thick for your taste.

We love these. Now I've got to make them again. LOL

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don’t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy’). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce.
Makes 12 egg rolls

These are the lightest waffles I have ever had. They sort of melt on your tongue.

Waffles of Insane Greatness
Recipe courtesy Aretha Frankensteins

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Love pork steaks. Season with favorite seasonings and throw on the grill or under the broiler. Eaten like a steak.

I make S&S Chicken quite a bit.

This is for about 3 lbs of chicken strips or chunks, however you like them

* 2 cups all-purpose flour
* 3 cups pancake mix
* 3 cups club soda
* 1 tablespoon onion powder
* 1 tablespoon seasoning salt
* oil (for deep frying)

1. Dip moistened chicken pieces evenly but lightly in the flour.
2. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
3. Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
4. Beat in the onion powder and seasoned salt.
5. Dip floured chicken into batter and drop into 425F oil in heavy saucepan using meat thermometer.
6. Brown about 3 minutes per side, depending on the size of your pieces.
7. Arrange on cookie sheet in 325F oven until all pieces have been fried.

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.

Wow ... I just throw them on the grill. About 5 minutes per side. Favorite seasonings, garlic, seasoning salt, onion powder. Had them for dinner last night!

Oh, my goodness, I would cry!

Drives me absolutely nuts to watch someone stabbing meat to death with a fork to turn over and over and over again on the grill. DO NOT PIERCE THE MEAT! UGH! Put it on the grill, close the lid and let it do its thing. Flip once!

Or, smashing a hamburger to death with a spatula while grilling. Leave the juice in my burger, please!

*whew* Vent over!

I've never been to a Chinese restaurant that didn't serve hot mustard with pork and seeds, egg rolls, fried shrimp. When I bake a ham, I need that hot mustard on the side for dipping the ham in. Man, now you've got me craving baked ham and it's 95 degrees outside!

Fess up, how many of you have the "green can" of Parmesan wannabe in the fridge?

I always have a couple of lbs of grated Parm in the freezer. But spaghetti and pizza MUST be sprinkled liberally with the green can!

I must have weird friends, we were talking about this and one said she craved dirt, like out of the garden. Another one burnt matches to chew on the burnt sulfur.

I want to do this for my mom. So many links came it, it's dizzying. Can anyone point me to a "tried and true" Chocolate Club?

Mine is the turkey fryer. Fish fry, turkey fry, big ol' seafood boil!

Well, almost three weeks now and I'm at page 390! (On General Topics) Thanks for keeping this insufferable insomniac company at night.

My husband could live on this! I make it a lot in the winter time.

Salisbury Steak

2 lbs Lean Ground Beef
2/3 Cup Bread Crumbs
½ tsp Salt
½ tsp Pepper
2 Eggs
Half a diced onion

Slice the other half of the onion for the gravy

2 Cans Condensed Beef Broth
Package of sliced mushrooms
4 T. Cornstarch
4 T Water
2 – Packets Brown Gravy Mix

Mix First 6 ingredients together and shape into ovals about ¾ inches thick. Cook patties in a skillet turning once until just seared on both sides (will be rare, but finishes cooking in the oven). Set patties aside in a casserole dish (or 13 x 9 pan) Saute the mushrooms and onion. Add one can of beef broth. Heat to boiling. Mix the other can of beef broth, water, cornstarch and 2 packets of gravy together (I shake it in a jar). Add to boiling mixture with a wire whisk and whisk until gravy begins to thicken. I then pour the gravy over the patties in the casserole dish and bake at 350 until bubbly.
Serve with rice, mashed potatoes or noodles.

Amen! Oh, my goodness, why would some of y'all even leave the house if a simple pleasantry, or habit of speech, so offends you?

How did I ever make it to 50 without ever tasting a Big Mac? I used to love their fries. Not the same anymore. Mine would be hard salami, copious amounts of cheeses and warm french bread with real butter!