I'm glad you liked it, Jas. 8 hours is too long for my crockpot, too. I made it when our California kids were here because they can't/don't eat anything and they loved it. They ate the leftovers with corn chip scoops :-) It's gluten-free, which is a big deal for them.

We're having tarragon chicken salad on lettuce with tomato quarters and sliced cucumbers. I'm making my sister's garlic parmesan thumbprint biscuits to go with.

Really lazy tonight........I ate a chicken pot pie.

Shirley

We had a small pork roast, it was sooooo moist and tender, along with mashed potatoes, gravy, candied carrots and apple sauce. Now if I can just remember what I did to the roast that made it so good.LOL

Taziki's for their egg salad sandwich with olives and bacon.

We are having grilled steaks, with grilled asparagus and potatoes in foil, cooked on the grill.

Think hard, Dot! The one I made yesterday got pitched today!

Every once in a while I crave a chicken pot pie. I like the cheap kind with no bottom crusts the best!

The chicken salad was good. Biscuits so-so and not at all like I remembered them.

We had marinated pork roast served with a cherry sauce, steamed rice (cherry sauce is delicious over the rice) and fresh broccoli. Had a couple over for dinner and everyone went back for seconds.

Got enough left for a couple of meals on our trip.

Oh Nita, that sounds good!
Can you post the recipe?

Everyone loves the cherry sauce so I always double or quadruple depending on how many people we are feeding.

This is so easy to make. Just be sure not to over cook the pork roast. Yesterday I cooked a 6.6 lb roast and it should have taken 2.5 to 3 hours. I had 2 thermometers in it and neither said the temp was done. I decided after an extra half hour had gone by to cut it and see how it looked. It was perfect!!! It was so juicy and tender that we ate more than we normally would.

Marinated Pork Roast with Cherry Sauce

1/2 cup soy sauce
1/2 cup sherry
2 cloves garlic, minced
1 tbsp dry mustard
1 tsp ground ginger
1 tsp dried thyme
1 4 to 5 pound pork loin roast, boned, rolled and tied

Cherry sauce

Blend first 6 ingredients. Pour over meat in a plastic bag; set in deep bowl. Marinate in closed bag 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press gab against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered at 325 degrees for 2 1/2 to 3 hours or till meat thermometer reaches 170 degrees Baste with marinade during last hour. Serve with Cherry sauce. Serves 10 - 12 people.

Cherry sauce
10 ounce jar cherry preserves
2 tbsp sherry
1 tbsp soy sauce

Place all ingredients in a sauce pan and heat till preserves are melted. Serve over meat. I double the sauce since everyone puts it on their meat and rice.

I serve this with steamed rice and a veggie.

Lasagna, one with cheese and one without for Alex...and garlic bread. Just starting the sauce now.

I'm thinking a nice big chef salad sounds good tonight - picked up from some eatery, not made by me. But I wish most places wouldn't use only shredded iceberg lettuce. It doesn't agree with me all that well.

Kath, what do you use in place of cheese in Alex's lasagna?

We just finished another meal of Spanish Rice. I heated up tortillas and served it as burritos. As delicious as last nite!
Next time, I'll cut the recipe in half when I make it from scratch.
I put the rest of it in the freezer.

Lasagna without cheese?
I think that's illegal in many places--watch out for the Food Police!

Jasdip, everything else, the noodles and meat sauce. It's basically spaghetti for him.

I hope you ladies don't think I am crazy but last night Jan set out a pack of pork chops to thaw. As it neared supper time Jan was busy doing something so I decided I would cook supper tonight. I thought about frying them, but that was too much grease, then I thought about grilling them but the grille is out of gas so I opted to bake the chops.

I began by making my own shake & bake type rub.

1/4cup white flour
1/4cup Italian flavored bread crumbs
1 TBS course ground black pepper
1 Tsp Curry Powder
1/2Tsp Garlic powder
1/2 Tsp chilli powder
1Tsp granulated sugar

Put all that in a bag, mixed thoroughly, then I brushed the chops with Canola Oil and put in the bag one at a time to coat with the rub and place on a baking sheet.

Mixed up a pan of Jiffy cornbread mix and put that in a bag and preheated the oven to 400 for the cornbread.

Tossed both the corn bread and chops in the preheated oven for the prescribed 18 minutes for the cornbread, and I figured I would keep an eye on the chops till they browned nicely. Success, they took 22 minutes to cook.

While they were baking I took a can of baby limas and a can of whole kernal corn, drained them and mixed in a pan, covered with milk, added a few pats of butter and put them on to low simmer, avoiding a scald on the milk. At about 10 minutes they were nicely heated so I mixed 1/2tsp of cornstarch in cold water and added that to thicken the broth to make succotasch.

Baked a couple small potatoes in the nuke and made us each a small side salad of iceburg lettuce, leaf lettuce, cucumber slices, green pepper, onion and tomato wedges. (vinegar & oil on mine).

For dessert I mixed two cups of bisquick with a bit of sugar added and just layed it out in one big piece on a cookie sheet and baked it about 2" thick.

Chopped up a quart of fresh strawberries, added some sugar and laddled that over 3x3" squares of the bisquick cake for strawberry shortcake.

Finished off with plenty of black coffee and now I am stuffed...LOL

Jan was so pleased with that stupid rub for the chops that she made me write the recipee in her book..LOL

Actually, I love playing in the kitchen and someday I might even get a cookbook to see how your supposed to do it.

Glenda - love Tazikis but I've never had their egg salad. I always get their chicken rollups.

Wow, lazypup, how did you have room for dessert? It all sounds good, I have to say. What liquid did you add to the bisquick to make the dough?

Tonight we're having baked potatoes with taco seasoned ground beef (leftover). I'll grate some cheese and get out the salsa and sour cream. Salad to go with it. We have some peach cobbler ice cream for dessert if we want some later.

Taco salad.

Patti,, the ratio for the bisquick shortcake is

1cup Bisquick
2 TBsp Sugar
2/3 Cup Milk