Stadium Rat

They were easily the best I've ever had.

To me, they tasted like they were coated in Popeye's batter.

Anybody?

quote:

---

Billy passed away 4 yrs ago at the age of 55 RIP brother

---

Damn. I was just about to see if could ask him for The Caterie's recipe for fried mushrooms.

You wouldn't happen to have it, would you GB?

Zuppardo's this week has 80/20 ground meat for $2.99 a lb - but you have to buy a 10 lb chub. Otherwise, I think it's over $4.50 a lb.

That's a fantastic sale price, so I went today and bought 2.

Just a heads up. Good through Tuesday.

ETA: Clear plastic

PocheJP,

I thought you might like to know that the JC is averaging almost a thousand downloads a month in the last 3 years, even 15 years after it started.

Your Jambalaya recipe has been downloaded almost 13 thousand times in the same time period.

quote:

---

How much does 2.5 cups of rice weigh?

---

1 pound.

quote:

---

1 pound of rice = 2.5 cups by volume. Weight does not equate to volume.

Jambalaya calculator needs to be updated to reflect this then

---

You're kidding, right? It has always reflected that.

quote:

---

Do people not realize this came from the way old Big 8 members used to insult Nebraska Cornhusker fans?

---

It wasn't about Nebraska. It was about Iowa State and Iowa. Here's the original article that was copied:

The Wombat

The Texas players didn't sign contracts with the NFL teams.

I don't know about "deep water crawfish", but a couple of years ago there was talk about some crustacean similar to a crawfish that would be available in the normal off season. But they were talking about October to January, I think.

This is the one I like. Sub in some cheddar cheese for some of the mozz if you like.

All American Lasagna

1 lb Ground beef or Italian sausage
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
16 oz tomatoes
12 oz tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.

Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.

Servings: 8

Source: Better Homes & Gardens’ “All-time Favorite Recipes”