Mmmm, all this sounds so good--well, maybe not that pork roast that got this thread started (you go out with your oven on? You have an amazing sense of adventure). I've made Wellington a couple of times and while it turned out fine, I finally decided I don't like to go to all that trouble. So I'll just come to your house and eat yours. I'll bring the cosmos to make sure no one will notice whether it turns out wonderful or merely terrific. I want to know how the standing rib roast turned out, so please post an update. We had a crown roast of pork--mindless preparation: season, put in oven, cook until done--plus garlic-mashed potatoes, and veggies (my fave was the braised red cabbage with apples, yum). The topper was my DIL's pumpkin pies which thankfully she didn't do lo-fat this year. I whipped heavy cream to go with it. Ice cream is nice with pie but there is nothing like freshly whipped cream. I must get back to my ordinary and a lot more abstemious diet, starting soon--but not today. I'm taking my "girls" (daughters, DIL, granddaughters) out for an elegant lunch today. Maybe next week. . . .

This is overwhelming. I've read through the recipes - wow - so many yummy burgers to try - esp. Mexican burger, chicken, tuna, and a good old-fashioned classic cheeseburger has never looked as good as many of the ones right here. Here are the recipes for the Pacific Rim Burger and Warm Potato Salad with Cilantro. My motto is "you can never be too rich, or have too much cilantro." By the way, this is my third time trying to post this - the internet has disconnected midway. So third time's the charm: Pacific Rim Chicken Burgers With Ginger Mayonnaise Recipe #65297 This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest. by Sharon123 4 servings 25 min 15 min prep 1 1/4 lbs ground chicken 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki sauce 4 teaspoons honey 4 hamburger buns with sesame seeds, split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled,seeded,halved and thinly sliced lengthwise Ginger Mayonnaise 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl. With oiled hands, form into 4 patties. Mix together teriyaki glaze and honey in a small bowl. In large nonstick fry pan over medium high heat, place 1 tablespoon oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows). Garnish with additional cilantro and cucumber slices. Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl. My notes: omit the salt. The teriyaki sauce already has plenty. And one cup of teriyaki/honey mixture is way more than you need. I used less than half. The recipe also makes more ginger mayo than you need, but it's delicious on fish and other things. Warm Potato Salad with Cilantro: 2 lbs. waxy potatoes (like red bliss) scrubbed kosher salt 1/2 cup evoo 1/2 tsp. fine grated lemon zest 3 tBS. lemon juice fresh ground pepper 1/2 cup lightly packed chopped cilantro 2 scallions (white and green parts) thinly sliced (or 1 shallot minced) Bring potatoes to boil in large pot of salted water. Then lower to simmer. Cook, partially covered, until tender when piecered with a fork - about 25 minutes. Drain and let cook slightly. While the potatoes are warm, slice them about 1/4 inch thick (no need to peel, but discard pieces of skin that come off on their own). Put half the potatoes ina large serving bowl. In a small bowl, whisk the oil, lemon zest and juice, 1 tsp kosher salt, and several grinds of pper. Drizzle half the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add teh cilantro and scallions and toss gently again. Taste and add more salt as needed. serve warm or at room temperature. I better submit this before it disappears. Thanks Michelle for putting this together. Lynn. PS okay I'm tempting fate by continuing to type, but I have to mention that the idea of having oil on your hands when forming the chicken patties was fabulous. It gave the patties just enough oil to bind them and protect them in cooking. Anyone else ever heard of this technique?

I'm thinking some kind of warm apples in a crockpot to spoon over cake and/or ice cream - I don't have a recipe but I'm sure someone would. Just a couple of other ideas - I haven't made the pumpkin trifle but I enjoyed it when my neighbor made it. Spiced Chocolate Budino Recipe courtesy Giada De Laurentiis 3 boxes store bought chocolate pudding mix 1/2 teaspoon ground cinnamon 1 small orange, zested 1/4 teaspoon red pepper flakes Candied Orange Peel, for garnish, recipe follows Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel. Candied Orange Peel: 1 large navel orange 3/4 cup sugar Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times. Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour. Yield: about 10 candied peels Pumpkin Gingerbread Trifle (Recipe Courtesy Paula Deen) ===================================================== 2 (14-ounce) package gingerbread mix 1 (5.1-ounce) package cook-and-serve vanilla pudding mix 1 (30-ounce) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12-ounce) container frozen whipped topping (or whipped cream - whipped cream is better!) 1/2 cup gingersnaps, optional . Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl. serves 15-20 My notes: 1. Cut ingred by half, this makes a large amt. (2004 to fit into my trifle bowl)

We have quite a few more tonight Jasdip. Just the four of us, with DH supervising when we did the yearlings. Tonight we have around 80 head of cows to vaccinate, and then the same amount of calves to do. I figure we will have a group of about a dozen people. DH and BIL just brought the heifers and their calves in the corral. We will start rounding up the rest in about half an hour. Jeff, where were you when I was a girl guide? My favorite meal as a kid was beans and franks! LOL Sjerin, in about a week, when we ship most of the cattle to community pasture and summer grass, my work is done at home until we gather in the fall. I don't have to work, but if I didn't have a job for the summer, I would go nuts. One can only garden for so long, and then it would mean sitting around getting fat, and at my age, that is WAY to EASY to do. LOL