"traditional" Thanksgiving dinner

hey Sandy, you actually can make GBC from scratch. A little hint
about green beans. When the dog had knee surgery the vet suggested
subbing out some of her food with gb's so she didn't gain weight.
(everyone I feed gains weight but that is another story) The dog still
loves green beans. They are good for you. If make your own 'goo'
and use fresh or frozen gb's you can control the salt and fats some.

I made lots of pumpkin dinner rolls to share around and also today
I did a batch of our own Anna Belle's caramel corn recipe she
shared a year or so ago. Golly, I really like that stuff and it is easy
to do.
I like traditional chow. Not much gourmet or uppity cooking done
here either.
Happy turkey day to you all in the US.
Taria

"Sandy E" wrote in message ...

Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"


On 11/21/11 9:34 PM, in article , "Polly
Esther" wrote:

The gourmets, pretentious and down-right uppity cooks ( and many others,
I'm
told ) disdain the green bean casserole. What's wrong, I wonder, with
enjoying and supporting two American companies like French's (?) and
Campbells? How about 'buy American' - with understanding to our across
the
pond dear friends who should support their own homeland companies.
One frantic year, I found myself with no green beans. I substituted
English peas and asparagus. Nobody noticed.
I thought.
Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean
Casserole like Aunt Polly makes.
His mom did it wrong.
How was she to know it wasn't supposed to contain green beans?
Twenty-five years later, Chad's mom does green bean casserole without
green beans. We smile. Take some or pass it on. Personally, I have to
have it . .. with whatever's green in the pantry. Polly



"Susan Laity Price" wrote in message
...
Several years ago we were hosts to a visiting Chinese student during
Thanksgiving. She was familiar with the first Thanksgiving in the
colonies. As we were passing food around the Thanksgiving table I
explained the symbolism of each dish until I got to the Green Bean
Casserole. How does one explain how that dish is one of the "must
haves" on most family menus? Since she was a business major she
understood that the dish was promoted by companies that make the
mushroom soup and onion rings. My sons, who would never touch the
casserole, assured her that it was an essential to every holiday meal.

Susan

"French's" is a British company? Aw now. So much for my explanation of why
it's traditional. Give me time. I'll think of another reason.
But now, Sandy, we are kind. There are people who cannot quilt without
a kit; people who cannot assemble 'goes with' without staying within the
boundaries of a designer line.
God gave us different gifts and we wonder sometimes what was He
thinking. So it is. Happy Thanksgiving. Never mind all that. What kind
of pie? Did you say "pie". Polly





"Sandy E" wrote in message
...
Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the
mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"


On 11/21/11 9:34 PM, in article , "Polly
Esther" wrote:

The gourmets, pretentious and down-right uppity cooks ( and many others,
I'm
told ) disdain the green bean casserole. What's wrong, I wonder, with
enjoying and supporting two American companies like French's (?) and
Campbells? How about 'buy American' - with understanding to our across
the
pond dear friends who should support their own homeland companies.
One frantic year, I found myself with no green beans. I substituted
English peas and asparagus. Nobody noticed.
I thought.
Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean
Casserole like Aunt Polly makes.
His mom did it wrong.
How was she to know it wasn't supposed to contain green beans?
Twenty-five years later, Chad's mom does green bean casserole without
green beans. We smile. Take some or pass it on. Personally, I have to
have it . .. with whatever's green in the pantry. Polly



"Susan Laity Price" wrote in message
...
Several years ago we were hosts to a visiting Chinese student during
Thanksgiving. She was familiar with the first Thanksgiving in the
colonies. As we were passing food around the Thanksgiving table I
explained the symbolism of each dish until I got to the Green Bean
Casserole. How does one explain how that dish is one of the "must
haves" on most family menus? Since she was a business major she
understood that the dish was promoted by companies that make the
mushroom soup and onion rings. My sons, who would never touch the
casserole, assured her that it was an essential to every holiday meal.

Susan

Howdy!

You got it, Pol. That's why I say, "Eat what you like, like what you eat!"
Dissing the GBC is in a category w/ fracking the fruitcake. ;-D

A pie story:
I'll be chair of the church deacons next year; I promised my team if
they'd come to training & stay on the team (show up!), there will be pie.
Referred to pie a dozen or so times. They showed up. They're on board.
I showed up at training, Saturday, w/ 5 dozen fried pies, apple, peach,
cherry & chocolate. What a hit! Discovered the owner of the pie factory
(he calls it a "frier-y" g) knows one of our retired ministers (wives went
to college together); small world moment, and he gave me a great price on
all those pies. That frier-y is just about 1/2 a mile from my house. HA!
I will have pie, some homemade, throughout the coming year, esp. for the
deacons serving with me. I still do a good, old-fashioned pie crust,
and a wonderful, simple quiche.
Christian Church, Disciples of Christ: we can eat! ;-)

Yep, we all have our talents. Love to see the variety, right here
on good ol' RCTQ.

Oh, the British French's Foods: neighbor loves his Ford, swears by
his Amurikin Car - doesn't know it's made in Mexico. g
Whaddya' gonna' do?

Happy Thanksgiving, my fine, funny friend!

R/Sandy - ... I meant "funny" as in "humorous", but, then again... g



On 11/23/11 9:11 PM, in article , "Polly
Esther" wrote:

"French's" is a British company? Aw now. So much for my explanation of why
it's traditional. Give me time. I'll think of another reason.
But now, Sandy, we are kind. There are people who cannot quilt without
a kit; people who cannot assemble 'goes with' without staying within the
boundaries of a designer line.
God gave us different gifts and we wonder sometimes what was He
thinking. So it is. Happy Thanksgiving. Never mind all that. What kind
of pie? Did you say "pie". Polly





"Sandy E" wrote in message
...
Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the
mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"


On 11/21/11 9:34 PM, in article , "Polly
Esther" wrote:

The gourmets, pretentious and down-right uppity cooks ( and many others,
I'm
told ) disdain the green bean casserole. What's wrong, I wonder, with
enjoying and supporting two American companies like French's (?) and
Campbells? How about 'buy American' - with understanding to our across
the
pond dear friends who should support their own homeland companies.
One frantic year, I found myself with no green beans. I substituted
English peas and asparagus. Nobody noticed.
I thought.
Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean
Casserole like Aunt Polly makes.
His mom did it wrong.
How was she to know it wasn't supposed to contain green beans?
Twenty-five years later, Chad's mom does green bean casserole without
green beans. We smile. Take some or pass it on. Personally, I have to
have it . .. with whatever's green in the pantry. Polly

Why I was asking about the pie - I tried (very hard) to double my recipe for
pecan pie. Very carefully. Some recipes do not double. The results a
(1) beautiful. (2) not syrupy runny and (3) just a little bit not sweet
enough. Solution? easy. There's plenty of vanilla ice cream to scoop on
top. All the rumors about fruitcake are true. I have one that makes a nice
doorstop. Polly


"Sandy E" wrote in message
...
Howdy!

You got it, Pol. That's why I say, "Eat what you like, like what you
eat!"
Dissing the GBC is in a category w/ fracking the fruitcake. ;-D

A pie story:
I'll be chair of the church deacons next year; I promised my team if
they'd come to training & stay on the team (show up!), there will be pie.
Referred to pie a dozen or so times. They showed up. They're on board.
I showed up at training, Saturday, w/ 5 dozen fried pies, apple, peach,
cherry & chocolate. What a hit! Discovered the owner of the pie factory
(he calls it a "frier-y" g) knows one of our retired ministers (wives
went
to college together); small world moment, and he gave me a great price on
all those pies. That frier-y is just about 1/2 a mile from my house. HA!
I will have pie, some homemade, throughout the coming year, esp. for the
deacons serving with me. I still do a good, old-fashioned pie crust,
and a wonderful, simple quiche.
Christian Church, Disciples of Christ: we can eat! ;-)

Yep, we all have our talents. Love to see the variety, right here
on good ol' RCTQ.

Oh, the British French's Foods: neighbor loves his Ford, swears by
his Amurikin Car - doesn't know it's made in Mexico. g
Whaddya' gonna' do?

Happy Thanksgiving, my fine, funny friend!

R/Sandy - ... I meant "funny" as in "humorous", but, then again... g



On 11/23/11 9:11 PM, in article , "Polly
Esther" wrote:

"French's" is a British company? Aw now. So much for my explanation of
why
it's traditional. Give me time. I'll think of another reason.
But now, Sandy, we are kind. There are people who cannot quilt
without
a kit; people who cannot assemble 'goes with' without staying within the
boundaries of a designer line.
God gave us different gifts and we wonder sometimes what was He
thinking. So it is. Happy Thanksgiving. Never mind all that. What
kind
of pie? Did you say "pie". Polly





"Sandy E" wrote in message
...
Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the
mo
turkey, dressing, a great big green (lettuce) salad, baked sweet
potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house
is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"


On 11/21/11 9:34 PM, in article , "Polly
Esther" wrote:

The gourmets, pretentious and down-right uppity cooks ( and many
others,
I'm
told ) disdain the green bean casserole. What's wrong, I wonder, with
enjoying and supporting two American companies like French's (?) and
Campbells? How about 'buy American' - with understanding to our
across
the
pond dear friends who should support their own homeland companies.
One frantic year, I found myself with no green beans. I
substituted
English peas and asparagus. Nobody noticed.
I thought.
Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean
Casserole like Aunt Polly makes.
His mom did it wrong.
How was she to know it wasn't supposed to contain green beans?
Twenty-five years later, Chad's mom does green bean casserole
without
green beans. We smile. Take some or pass it on. Personally, I have
to
have it . .. with whatever's green in the pantry. Polly

Howdy!

Spending more time dissing GBC g - it's my mission this season. ;-D

I love green beans. Will even eat them from the can; dog eats them, too,
for, as you say, low cal grub. That's fine.
Also love mushrooms, and onions. We often have fresh green beans, w/ the
added goodies. But just can't get into the gray foods, like canned cream
soups, so horribly salty. Or greasy fried onions: heart attack in a pan!
Mom always made the sweet 'tater casserole w/ brown sugar & marshmallows,
and we ate it (me, for dessert). My kids wouldn't touch it. We admitted
we don't care about all the extra stuff on top, but we all love-love-love
sweet potatoes as themselves. g
And salad, LOOOOOVE green salad, w/ pecans & onions & black olives &
carrots & red cabbage & 5 or 9 different kinds of lettuce. Makes a nice
balance to the dressing (baked on the side) & other carbs. There it is
again: eat what you like, like what you eat.
... I think there's time tonight to make the cranberry relish; we all
relish that. Mmmm: yum! Put it in a pretty, antique canning jar.

Picked up this cute little panel for a take-along project,
started some outline quilting:
http://tinyurl.com/6tvrteo

Happy Thanksgiving, T!

R/Sandy


On 11/23/11 8:36 PM, in article , "Taria"
wrote:

hey Sandy, you actually can make GBC from scratch. A little hint
about green beans. When the dog had knee surgery the vet suggested
subbing out some of her food with gb's so she didn't gain weight.
(everyone I feed gains weight but that is another story) The dog still
loves green beans. They are good for you. If make your own 'goo'
and use fresh or frozen gb's you can control the salt and fats some.

I made lots of pumpkin dinner rolls to share around and also today
I did a batch of our own Anna Belle's caramel corn recipe she
shared a year or so ago. Golly, I really like that stuff and it is easy
to do.
I like traditional chow. Not much gourmet or uppity cooking done
here either.
Happy turkey day to you all in the US.
Taria

"Sandy E" wrote in message ...

Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"

Thanks Sandy, Happy Thanksgiving to you too!
Taria

"Sandy E" wrote in message ...

Howdy!

Spending more time dissing GBC g - it's my mission this season. ;-D

I love green beans. Will even eat them from the can; dog eats them, too,
for, as you say, low cal grub. That's fine.
Also love mushrooms, and onions. We often have fresh green beans, w/ the
added goodies. But just can't get into the gray foods, like canned cream
soups, so horribly salty. Or greasy fried onions: heart attack in a pan!
Mom always made the sweet 'tater casserole w/ brown sugar & marshmallows,
and we ate it (me, for dessert). My kids wouldn't touch it. We admitted
we don't care about all the extra stuff on top, but we all love-love-love
sweet potatoes as themselves. g
And salad, LOOOOOVE green salad, w/ pecans & onions & black olives &
carrots & red cabbage & 5 or 9 different kinds of lettuce. Makes a nice
balance to the dressing (baked on the side) & other carbs. There it is
again: eat what you like, like what you eat.
... I think there's time tonight to make the cranberry relish; we all
relish that. Mmmm: yum! Put it in a pretty, antique canning jar.

Picked up this cute little panel for a take-along project,
started some outline quilting:
http://tinyurl.com/6tvrteo

Happy Thanksgiving, T!

R/Sandy


On 11/23/11 8:36 PM, in article , "Taria"
wrote:

hey Sandy, you actually can make GBC from scratch. A little hint
about green beans. When the dog had knee surgery the vet suggested
subbing out some of her food with gb's so she didn't gain weight.
(everyone I feed gains weight but that is another story) The dog still
loves green beans. They are good for you. If make your own 'goo'
and use fresh or frozen gb's you can control the salt and fats some.

I made lots of pumpkin dinner rolls to share around and also today
I did a batch of our own Anna Belle's caramel corn recipe she
shared a year or so ago. Golly, I really like that stuff and it is easy
to do.
I like traditional chow. Not much gourmet or uppity cooking done
here either.
Happy turkey day to you all in the US.
Taria

"Sandy E" wrote in message ...

Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen), & eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the
mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter & pepper, thanks), and pie. Various finger foods & snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean, & Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"

I may be being dim but ...what is a 'fried pie'?

Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside

On 24/11/2011 03:45, Sandy E wrote:
Howdy!

You got it, Pol. That's why I say, "Eat what you like, like what you eat!"
Dissing the GBC is in a category w/ fracking the fruitcake. ;-D

A pie story:
I'll be chair of the church deacons next year; I promised my team if
they'd come to training& stay on the team (show up!), there will be pie.
Referred to pie a dozen or so times. They showed up. They're on board.
I showed up at training, Saturday, w/ 5 dozen fried pies, apple, peach,
cherry& chocolate. What a hit! Discovered the owner of the pie factory
(he calls it a "frier-y"g) knows one of our retired ministers (wives went
to college together); small world moment, and he gave me a great price on
all those pies. That frier-y is just about 1/2 a mile from my house. HA!
I will have pie, some homemade, throughout the coming year, esp. for the
deacons serving with me. I still do a good, old-fashioned pie crust,
and a wonderful, simple quiche.
Christian Church, Disciples of Christ: we can eat! ;-)

Yep, we all have our talents. Love to see the variety, right here
on good ol' RCTQ.

Oh, the British French's Foods: neighbor loves his Ford, swears by
his Amurikin Car - doesn't know it's made in Mexico.g
Whaddya' gonna' do?

Happy Thanksgiving, my fine, funny friend!

R/Sandy - ... I meant "funny" as in "humorous", but, then again...g



On 11/23/11 9:11 PM, in article , "Polly
wrote:

"French's" is a British company? Aw now. So much for my explanation of why
it's traditional. Give me time. I'll think of another reason.
But now, Sandy, we are kind. There are people who cannot quilt without
a kit; people who cannot assemble 'goes with' without staying within the
boundaries of a designer line.
God gave us different gifts and we wonder sometimes what was He
thinking. So it is. Happy Thanksgiving. Never mind all that. What kind
of pie? Did you say "pie". Polly





"Sandy wrote in message
...
Howdy!

To each, their own....

Not being a "gourmet" or an "uppity cook", just a healthy one,
"that stuff" doesn't darken my kitchen.

GBC: ick. Salty, gray goop. Where's the real food?
Yes, SOME people think it's "traditional".
Thank god, not in my family. ;-P

About a 1000 milligrams of salt per serving in that nasty stuff.

And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into
a dish; dump another load of salted gunk on top and heat it -
this is cooking? S-i-l is so proud of herself; she fixes it,
puts it on our table (it comes in the front door to the dining room,
never into the kitchen),& eats all she wants, takes home her
leftovers, thankyouverymuch. ;-D

We've done the years of over-stuffed, fat-heavy, over-salted,
groaning table. Now we eat what we really like, and enjoy it all the
mo
turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes
(butter& pepper, thanks), and pie. Various finger foods& snacks.
And pie. 8-
No one goes hungry, and they all crowd back the next year.

Meanwhile, the quilting continues, the leftovers are lovely, the house is
clean,& Santa Claus is coming to town!

BTW, French's is owned by a British corp.. LOL

Happy Thanksgiving!

R/Sandy - "eat what you like, like what you eat!"


On 11/21/11 9:34 PM, in article , "Polly
wrote:

The gourmets, pretentious and down-right uppity cooks ( and many others,
I'm
told ) disdain the green bean casserole. What's wrong, I wonder, with
enjoying and supporting two American companies like French's (?) and
Campbells? How about 'buy American' - with understanding to our across
the
pond dear friends who should support their own homeland companies.
One frantic year, I found myself with no green beans. I substituted
English peas and asparagus. Nobody noticed.
I thought.
Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean
Casserole like Aunt Polly makes.
His mom did it wrong.
How was she to know it wasn't supposed to contain green beans?
Twenty-five years later, Chad's mom does green bean casserole without
green beans. We smile. Take some or pass it on. Personally, I have to
have it . .. with whatever's green in the pantry. Polly

Howdy!
A hand-sized fruit pie, lightly dipped into the fryer so the crust
gets kind of crispy, sealing in the goodness. MindyLu's don't have
a thick layer of sugar coating as some do. They're good.

http://www.mindylupies.com/aboutpies.htm

http://tinyurl.com/7w8d5yu

R/Sandy

On 11/24/11 10:59 AM, in article ,
"Sally Swindells" wrote:

I may be being dim but ...what is a 'fried pie'?

Sally at the Seaside ~~~~~~~~~~~~~~uk
http://picasaweb.google.com/SallySeaside

On 24/11/2011 03:45, Sandy E wrote:
Howdy!

You got it, Pol. That's why I say, "Eat what you like, like what you eat!"
Dissing the GBC is in a category w/ fracking the fruitcake. ;-D

A pie story:
I'll be chair of the church deacons next year; I promised my team if
they'd come to training& stay on the team (show up!), there will be pie.
Referred to pie a dozen or so times. They showed up. They're on board.
I showed up at training, Saturday, w/ 5 dozen fried pies, apple, peach,
cherry& chocolate. What a hit!

They mention low in cholesterol but don't mention fat or calories.
If those are like the ones here they are probably really good. I
made the mistake at looking at the nutritional label once and
never have eaten another. I miss them though. Rats to those
darned labels. Kind of like all the Costco goodies. Not everything
from their bakery has a nutrition label. I checked online about something
one day and that was the last of that. : (
Taria


"Sandy E" wrote in message ...

Howdy!
A hand-sized fruit pie, lightly dipped into the fryer so the crust
gets kind of crispy, sealing in the goodness. MindyLu's don't have
a thick layer of sugar coating as some do. They're good.

http://www.mindylupies.com/aboutpies.htm

http://tinyurl.com/7w8d5yu

R/Sandy

Read labels--hafta take the specs off to do so--but if it has SOY in it all
all--it stays there.

Butterfly (Thankful that now some of the labels do list it in darker
lettering at the
end of the list. Whomsoever started doing it should be hugged)