Whatever happened to my photo? From now on I just may have to use total word descriptions. Season your meat any old way you like to have it seasoned. I used the Penzeys only because I got a nice collection of jars for Christmas and love their blends. Before Penzeys (BP) I would use the old fashioned garlic, pepper, fennel, oregano, bay leaf routine with anything else close to my fingers on the spice shelf. I made a meat pie the other night and used steak seasoning for the ground chuck, it worked out fine. Good luck and let us know how it turned out. I plan on collecting all of the names into one post along with the suggestions I am getting from other sources. You guys are the best, though. Here is a link that might be useful: traveling and cooking with grandpa

It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

CC, stale Doritos? What's that? The grandkids can finish off a bag without batting an eye. Good thing, none left for me! Lyfia, You can also dip the chicken strips into Italian dressing for extra flavor. OK, so if it doesn't have to be "traditional", how about coconut chicken strips? My girls loved these and I started making this with shrimp but quickly changed to chicken: Awesome Coconut Chicken Strips 2 lb chicken breast halves, skinless and boneless (can thaw in coconut milk) 1 1/3 c shredded coconut 16 saltine crackers 1/4 c white flour 1/4-1/2 tsp cayenne pepper 1/2 tsp each-garlic powder, fresh ground black pepper, paprika 1 tsp salt 1/4 tsp onion powder 1/2 c melted butter 3 eggs cut chicken into strips at desired width and pat dry with paper towels mix all the dry ingredients in a bowl wide enough for dipping strips, stir until ingredients are completely mixed. put eggs in a separate flat dish and whisk with fork, put additional flour in flat bowl for dipping dip chicken strips first in flour, then in egg and then in coconut mixture. Place chicken strips in a cake pan or cookie sheet which has been sprayed with cooking spray. Melt butter a drizzle a small amount over each strip Place pan in a 350 degree oven and bake for about 30 minutes gently turning them after 15 minutes. We liked the sweet chili sauce, just the bottled stuff, as a dipping sauce, or some habanero gold jelly heated in the microwave. We also liked this chicken recipe, I'm sure it would work as well with strips as it does regular chicken pieces: PECAN CHICKEN 4 chicken breast halves, skinned & boned 1/4 c. honey 1/4 c. Dijon mustard 1 c. finely chopped pecans Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in lightly greased shallow baking dish. Bake at 350 degrees for 30 minutes, until tender. Good luck, I'm still looking for a traditional one that the kids like that isn't fried. Annie

With that quantity of chicken, I'd do a little bit of everything! Freeze some on cookie sheets and then bag to use whole (grilled or for sandwiches or something). Some, I'd bag with italian salad dressing (or any other marinade) which you can then defrost and grill or broil for a quick dinner. For cooked, cubed chicken, here are a few things I'd make: - chicken salad - chef salad - stir-fry - chicken broccoli casserole (layer cubed, cooked chicken, fresh blanched broccoli, or use frozen, pepperidge farm stuffing in a 13x9 pan. Mix together 16 oz. sour cream, 1 can cream of chicken soup, 1/2 c. milk and pour over the stuffing. Bake at 350 until heated through, about 30 min) - homemade chicken soup - chicken tacos (use a packet of taco seasoning as directed on package, refried beans, lettuce, tomatoes, sour cream and your choice of soft tortillas or crunchy taco shells) - chicken fajitas (packet of fajita mix, sliced green and red bell peppers, sliced onions, serve with soft flour tortillas, salsa and quacamole) - Chicken Cordon Bleu - pound to about 1/4" thick and roll with a slice of ham and swiss cheese. When ready to cook, defrost, dip in egg and bread crumbs, bake at 350 about 40 min. Can serve with a white sauce such as hollandaise if desired.