THanks so much, wtg.

Do you use the entire 2/3 cups of dressing? That sounds like a lot.

Thanks very much, chefj.

That will help.

One or two or three years ago I made a salad from a Sunday newspaper supplement which I took to a club pot luck salad luncheon and it was a big hit. I made it only that one time and have lost the recipe.

I would like to make it for the same occasion and hope you can help.

It had frozen cheese ravioli, asparagus, and grated Parm and probably a vinaigrette dressing. This is all I can remember. Maybe grape tomatoes?

True it's not something that requires a recipe, but it would help a little to have the proportions and also I might be leaving out something that would be wonderful.

If you have a suggestion, I would be very grateful.

This website was very helpful to me when I was cooking for a renal/diabetic family member.
http://www.nal.usda.gov/fnic/foodcomp...

It was very challenging and I wish you much luck!

If I am remembering right, canned mandarin oranges were low in K (surprisingly to me). Dole's website shows 115 mg K in half a cup.

As the recipe made two loaves, I had one for the home. I am parceling it out in SMALL pieces!

This is really a good recipe and I thank you again.

I have a question which I didn't take time to write on my last post.

Re technique: I used the method of creaming the oil and sugar, etc., and then added the flour alternately with the milk. But your linked recipe says just "mix." Do you think it matters?

It turned out very well. Yes, the glaze is delicious. Thanks again, HillJ!

Many thanks, HillJ.

The recipe looks wonderful, and I love the webside name!

I would like to make a loaf for a club silent auction. Can't remember ever having made it. Does anyone have a favorite reliable recipe they can link me to?

Thanks for your help!

I just arrived home to your wonderful replies! Thanks to all for replying. You supplied just the info I need.

Just to clarify, I don't have to finish it in a short time, but I do have to get it in the oven very soon so I can get to another commitment.

I know there are many recipes for roasting a whole chicken, but, for reasons to lengthy to write here, I don't have time to do the usual looking around.

I have a 4.5 pound whole chicken with giblets. I am planning to wash it, reserve the giblets, rub oil on outside, salt and pepper in and out, and put some onion, lemon, and thyme sprigs in the cavity.

Not sure on roasting temp.

If this is a bad plan, would you please advise? I need to get it in the oven in about two hours.

Many thanks!

I'm just getting back to the thread after being in Dallas.

Thank you so much for the fascinating information about oysters. I look forward to reading more.

Just to report: we ordered oysters at Stephan Pyles. The waiter said they were not gulf oysters. They were Massachusetts and two other names I couldn't understand, although he repeated the names twice.

Unfortunately, I thought they were too bland and just ate two. My husband was happy to eat mine as well as his, so good ending, I guess.

Thanks to all.

I did not know that about gulf oysters, gavlist.

My opportunities to enjoy oysters are limited, but it's nice to have that information.

Thank you.

Many thanks to all for your help.

I should mention the reason I had oysters on the mind is that there is a very interesting article in Texas Monthly. It says gulf oysters will be very good this month and next....but has much much detailed information, and I recommend it.

Thanks and Happy Valentine's Dau!

Thanks to all for your help.

I tried Truluck's but can't get a reservation.

We love S & D also, but I don't think they take reservations. Just tried to check on that, but they are closed today.

Thanks so much for your kind help.

We would like to have a nice dinner at a restaurant that serves oysters and is in the general uptown area or not terribly far away as we will be cabbing from the Melrose.

Almost forgot this important part: where we will be able to get a reservation for the Saturday after Valentine's Day.

Thanks for your advice.

Ok, will do the plates; will do the noodles.

Yes, these friends are gracious enough to roll with any punches presented.

Thank you SO MUCH for your encouragement and advice.

One clarification: I would not stoop to instant mashed potatoes. lol !!!

But I do think the Reser's are good.

Many thanks for everybody's help.

Thanks, foodieX2. I so appreciate your followup.

There will be only four of us. Close friends.

My table is already set - filled with decorations; there is no room to serve at the table.

I have access only to a dollar-type store, and they probably have some bowl-type something, but the time to go there is the problem.

I have all kinds of plates and cups and many things to entertain with....just never had had to have a the shallow bowls.....actually, I did think one set of china had them, but don't know where they are. Maybe at my sister's house -- no time to go searching for them now.

I will rule out serving on plates, based on your advice, and will sleep on it. Maybe I should switch my menu. Sigh.

You have been very kind. Thank you.

Yep, commercial mashed potatoes. I am that desperate for time!

Thanks for your help.

The problem is I have no shallow bowls that are decent.

I just found some I had forgotten about but I think they are too small.
Seven inches wide across the top. About an inch and a half deep. That sounds too small to me.

Noodles versus potatoes: just personal preference on taste.

I will be making this tomorrow night for company. Should I plan to serve it in a bowl or plate?

I would prefer to use plates.

I can't decide whether to serve it on noodles or mashed potatoes. I would prefer to use mashed potatoes if there is a commercial brand that's decent and available at Walmart. I think Reser's would be good enough, but not available here anymore.

My time is extremely limited tomorrow, so looking for all possible shortcuts.

All suggestions are greatly appreciated.

Thanks scubadoo. I did freeze the chicken in some stock. I froze the rest separate for other purposes.

Thanks to all.

Will do as you suggest. Thanks, Karen!!

The plan was to make tortilla soup last night, so....

I made the stock.

I poached the chicken and shredded it/cut into bite size pieces. Then something happened and I wasn't able to continue with the soup last night and can't make it today either.

So I need to freeze the chicken, and stock. Should I freeze the chicken in some stock to cover, maybe?

Thanks for your help.

Thank you again, robt. I have just emailed Miller Ham for instructions on how to order.

Thank you, KM, and Robt.

Unfortunately, the Miller/Straub hams are not available to me.

I see that Frick's will do for my Sunday application.

But for the future, apparently I am looking at a mail order ham, or with advance planning, purchasing at Whole Foods.

So....can you suggest a really good ham for a future occasion? (I just had a flashback to decades ago: hams hanging in my grandparents' smoke house, and I didn't even appreciate them.)

Many thanks for your help.

Thanks for your reply, Robert.

Where I live, we have Cook's, but only the injected ham product, not the ham recommended by CI several years ago.

Also available, Paula Deen's Smithfield spiral cut, and Hormel spiral cut.

Many thanks for your help.

I am trying to pick out a Christmas ham and am very limited on selection.

There are Cook's hams but they have 23 percent solution injected.

Fricks hams are now available, but I am not familar with them. Can anyone recommend this brand?

Thanks for your help.

Thank you for posting, Hill food. I did not want to hurt any feelings.

I don't like this at all. And it is so slow!

In rereading your post, jmn, I wonder if you thought I was being critical of your recipe, but au contraire, I appreciated it very much. I just didn't have paprika on hand./