Crock-Pot "Baked" Chicken Pieces Put several wads of foil in the bottom of the Crock Pot to raise the chicken pieces. Placed seasoned chicken pieces on top of the foil. Heat 1-hour on HIGH and 6-8-hours on LOW. (This chicken will be like baked chicken, not stewed in it's juices like most slow-cooker recipes.) Crock\-Pot Boneless, Skinless BBQ Chicken 4\-6 boneless, skinless, chicken breasts Bottled BBQ sauce (enough to cover well \- or about 1 small bottle) 1/4 c. vinegar 1 t. red pepper flakes 1/4 c. brown sugar 1/2\-1 t. garlic powder Mix sauce ingredients. Place chicken in crock pot. Pour sauce over chicken. Cook on LOW 4\-6\-hours. Slow-Cooker Fudge 2-1/2 c. chocolate chips 1/2 c. (canned) coconut milk 1/4 c. raw honey pinch of salt 1 t. vanilla Mix all the ingredients EXCEPT the vanilla in the cooker. Cook on low for 2-hours with the lid on without stirring and NO PEEKING. After 2 hours, turn off cooker, take off lid and add vanilla. Cool the fudge in the slow cooker until room temperature (or approximately 1-hour). Stir vigorously for 5-10 minutes until it loses some of the gloss. Pour into a 1-quart prepared dish (or pan). Cover and refrigerate 4-hours, or until firm. Shredded Steak, Chicken or Pork (I made this last night using a short chunk of pork loin I had in the freezer \- about 22\-oz. I cut it in 1\-inch cubes while semi\-frozen.) Cube the type of meat you are going to use. Season with your favorite seasoning mixture. Cover with 1\-2 cans of Rotel Tomatoes (original), depending on how much meat you cook. One can of Rotel per pound of meat (more or less). Cook 8\-hours on LOW, or 4\-hours on HIGH. Remove meat and shred.

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

The soil gets better every year if you're amending it as you should....and the gardener gets better every year too. It all works together. : ) Here in OK the thing that throws the wrench into the works and gums it all up is the weather, because we never know when we are planting exactly what the weather is going to do for the next 6 or 8 months---it could be drought and no rain for 3 months or it could be flooding rains, 12" of rain in one day and 24" in one month. How in the heck can any gardener plan ahead and be prepared for all that? I stay out of feed stores during baby chick time or else I'll bring home chicks we do not need. They are too little, too cute, too fluffy and just too adorable to ignore. The last time we were in Atwood's they didn't have chicks in the stores yet, but I figured that for sanity's sake I need to stay out of Atwoods for the next couple of months, and TSC too. Rebecca, You probably are on track with your succession planting, but with snow peas/pole beans it might be a little tricky. I like to plant pole beans early---before the peas are done---because we get so hot here so early that my pole beans need to flower and set beans in May in case the heat is about to crank up too hot in June, which often happens here. If only the weather were perfectly predictable. My English iris, ornamental alliums, red hot poker and some daylilies (but not all) have been up for quite a while now---maybe a month? The daffodils were really late, and some of the daylilies aren't up yet, but I really think that is because of the lack of moisture. The recent rainfall should help with that. The autumn sages are leafing out, so I need to cut them back soon. Most of the reseeding herbs and flowers are no shows so far, but I saw the first couple of larkspur (sprouting in a pathway, naturally) a couple of days ago. I am thinking everything likely will just explode now that we had some rain. I hope Travis Meyer is right about Spring. I'm never going to be unhappy about an early Spring because I dislike Winter's cold so much. The incredibly, horrifically invasive pink evening primrose plants are popping up all over the front half-acre, and in the garden. I pull them out of the garden the minute I spot them. I am considering hitting the ones in the pasture with a herbicide. Yes I am! One plant gives you a million more and they invade everywhere. I got rid of them in the drought years of 2011, 2012, 2013 and 2014...but they staged a remarkable comeback in 2015, 2016 and 2017's wetter weather. I cannot stand them. If you let them grow and reseed as they will, that's all you'll end up with in the end. I might keep them if they'd crowd out Johnson grass and bermuda grass---but they do not---they just happily coexist with it. Do you have any idea which parts of Fort Worth they're looking at? Maybe by direction, like North, South, East or West? The DFW metroplex has grown so very huge (7.23 million people) and Tarrant County's population so large (1.8 million I think and I am not sure how much of that is Fort Worth proper and how much is the suburbs that surround it) that it is hard to talk about parts of Fort Worth, as many people now buy homes in developments in the many suburbs that ring the city. Most people who move to the area try to choose a nice neighborhood that will be a decent commute to their work so that they don't spend an hour or two commuting each way each day. So, if you can tell me where their new place or places of employment are located, maybe I can point y'all in the direction of the great places nearby to live. And, I want them to be forewarned, it is a seller's market and homes are selling fast and at inflated rates, so if they want to buy, they need to pre-qualify to know their price limit and find a great real estate agent. Many of our friends who once lived in Fort Worth have fled to the outer, outer, outer suburbs as it all has become too urbanized for them in their former neighborhoods. Some have fled north almost to Denton, to north towards Denton and then west towards Decatur and the like. Others have fled very far south---farther south than Burleson and perhaps as far southeast as Mansfield. My niece tries to keep me up to date on what's what in terms of the neighborhoods and housing developments, and it shocks me when she mentions a neighborhood that was perfectly lovely and highly coveted when we left Fort Worth in 1999, and she tells me it has gone downhill and is now "ghetto". I guess nothing remains the way we remember it once was. If Saginaw and the area northwest of it are near their place of employment, there's tons and tons of new housing developments and new shopping centers going up there---for at least the last 10-15 years, and the growth is never-ending. It used to be Denton was considered a long drive from Fort Worth and too far to move to live, but now people tell me Denton isn't far enough away. I think much depends on whether they want to love in a highly developed neighborhood with lots of homes close together, etc., or if they want to move further out and had a half-acre or acre lot or even more. The weather was gorgeous here today. I trust it was gorgeous where y'all are as well. It was a little wet and muddy, but that won't last long. It actually was nice to see puddles for once. Of course, we had a fire. Remember how I told y'all that when rain falls in a bad fire year, it can make things worst? It sort of did that today. Some vehicle on I-35 had a tire that was coming apart and a piece of flaming hot tire landed in tall grass beside the road and set the grass and trees on fire. This occurred less than 12 hours after our rain stopped falling and it happened maybe a half-mile from our fire station. I was wondering if the ground was muddy enough for the brush fire trucks to get stuck, and suspected it probably was. The answer, apparently, was yes, and I learned that when one firefighter was yelling "stop, stop, back up, back up, you're gonna get stuck" to the fire truck behind him. Sitting at home listening to him holler made me grin---not because I wanted for anyone to get stuck, but because it is just so predictable. So, now that we have had rain, the fires will continue on because dry, dormant vegetation reminds dry and dormant, and the fires will be harder to fight off-road because of the mud. As my son would mutter sarcastically "Great, just great." One thing that was odd(in a good way) today was that it was so warm that the songbirds did not have to spend every minute of every day eating nonstop in order to stay fueled up and warm. I didn't have to refill the bird feeders until almost sunset. The stores near us still have all the typical cool-season transplants on the shelves, but also more herbs that I think of as needing slightly warmer weather...and quite a few tomato plants. This was the first week I saw tomato plants, and I won't remember all the different varieties I saw, but among them were Early Girl, Better Bush, Roma, Better Boy and maybe Beefmaster or Big Beef. Most were the smaller transplants that cost $3.48 or $3.58 in 3" peat pots, but the Early Girls were larger and cost $5.88 in what was probably either a 5" or 6" plastic (not peat) pot. They also had flats of pansies. Last week they only had violas. I bet next week they'll have flats of petunias. It follows a fairly predictable pattern here. We only went to Wal-Mart and didn't go across the road to see what was at HD because their plants come on the very same trucks from BP, I think, and they tend to get the same plants in at the same time. Exactly the same, but sometimes HD does have pepper plants in about two months too early---and earlier than Wal-Mart does. It was ridiculous to stand there and look at those big monster plants, all of which could eat my tiny tomato seedlings in one gulp. It doesn't make me wish I'd started mine earlier---because our soil is still far too cold for tomatoes. I believe I started mine at the right time for my area given my weather and soil temperatures (even with the recent warm-up). I might feel differently if the soil temperatures start hitting and staying in the 50s while my tomato plants are still 2 or 3" tall and wide. Gardening is an imperfect science. I hope people didn't see those tomato plants and automatically assume it is time to buy them, take them home and plant them because we have some freezing nights in our forecast around mid-week. Dawn

I wonder if you set it into some hot tap water for a couple minutes to see if it will release placed upside down. Then into another safer tin. Then no worries. Years ago I froze some leftover thanksgiving stuffing in a pyrex to have a few weeks later with a roast chicken dinner or some similar meal. Just never did that again. Way before the internet but we knew about thermal shock. Did it without thinking. Fast forward to last summer. I put a favorite cast iron on a cheap coil single electric burner for cornbread in the workshop used for things like linseed oil for woodworking, etc. Never used for cooking but it was rainy and a chilly day. Cold cast iron, hot coils. Cracked immediately. (it was on low and not red hot) yet obviously too hot. Soggy pie is better than no pie if it cracks.