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The Kitchen Table

What's Cooking This Weekend?

Marilyn Sue McClintock

7 years ago

I have just baked a big sweet potato casserole and a cherry cake this morning. In the morning I shall bake five pounds of meatloaf. The meatloaf and the casserole are to be taken to a funeral meal at our church tomorrow. A dear member of our church passed away and I was asked to bring those two things. The cake is for my husband to eat on for a few days. I won't make the meatloaf into one will make it into two loaves. Early afternoon Cheryl and I shall go to the funeral home. Once again it is a full day for me. So what's cooking?

Sue

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Comments (5)

DawnInCal
7 years ago
I'm sorry about your friend, Marilyn Sue. That is a lot of meatloaf you will be making. We have a small chest freezer that needs defrosting so we are not buying any meat until we eat what is in there. Plus, I don't want to leave a freezer full of food when we will be gone for a month in Dec/January. So, I'll be cooking something out of the freezer but not sure what just yet. There are a couple of nice NY strips in there; maybe we'll grill those.
Marilyn Sue McClintock thanked DawnInCal
gadgets
7 years ago
I have a small ham in my 6 qt Nesco right now. So disappointed when I had to trim to make it fit and found oh so much fat on it. Fit in there perfectly once I took the most of that off. Might use the bone to cook some beans tomorrow or Sunday. That will about it.
Marilyn Sue McClintock thanked gadgets
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My husband spent nearly twelve hours smoking/cooking a large pork butt in the Weber yesterday. It's quite an ordeal (in my measly opinion, lol) but he has a system of loading the coals in a long snake that burns along slowly over that whole time. He used apple, cherry, and a bit of hickory wood chips at the beginning for that flavor. The basting sauce starts out thin and very vinegary at first, then more complex as the meat gets closer to reaching temperature. I'm in charge of that part. He has a gadget that keeps track of the meat temperature as well as the temp on the inside of the Weber and sends it to a little unit that he can keep near him inside. It informs him of when he might need to close down the vents in order to reduce the temp. It's the epitome of "low and slow" cooking, that's for sure. We're having it tonite.....friends are coming over for some poker in a bit. The pulled pork is better the second day, I think. I've got slider buns, a great slaw recipe with a bit of jalapeno pepper, sweet pickles, chips, and a good green salad. Friends are bringing appetizers and a dessert of some kind. It's been pouring rain here and is unseasonably warm. I've had to run the AC today!
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WalnutCreek Zone 7b/8a
7 years ago
Since we will be having Thanksgiving in a few days, I will cook only things that will be eaten at each meal. Don't want to fill up the refrigerator before Thanksgiving.
Marilyn Sue McClintock thanked WalnutCreek Zone 7b/8a
nicole___
7 years ago
last modified: 7 years ago
I'm trying to keep us fed while we both work on the house....so.....I baked a pumpkin cheesecake with whipped cream topping, then beef tostados as the main dish. Nathans hot dogs for the mid day meal. I try not to fix chicken when we near a turkey feast. :0)
angelaid_gw
7 years ago
I steamed some king crab legs. Was a lot of work to get the meat. And made a mess. But, we only have it once a year. Was so good. Tomorrow will be shrimp and scallop kabobs. I've got some frozen Costco raw shrimp and half a bag of frozen scallops that need to be used up.

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