supper tonight

grabbed a aluminum pan (big one) and put a can of Cambells french onion soup in it, then put a pound ana 1/2 of chicky tenders in on top of the soup, poured another can of the same soup over the top, sprinkled sum parsley flakes on top. add some half cooked bacon to the mix and cover with foil and slow cook (grill on low setting) for 1 hour, take the foil off, turn each piece of chicky and replace the foil and slow cook for 1 more hour. i normally put some garlic in with it but the old lady....ooooooops.....i mean the loving wife can't have garlic yet since her surgery. i always make extra of this and put in food saver bags and throw back in the freezer, the old lady....ooooops....i mean the loving wife takes a bag to work with her each day for her lunch. she loves it! i did up 3 pounds of it this time, and i also added some real wild rice (kind that we get from MN) that puts a good added flavor in too. 

Now ya gots to make it again. Don't forgits my garlic. LOL

https://youtu.be/3kaI3jQ6W8w

     I thought my wife's not being able to tolerate the odor of cooking beef was a unique quality. Had to take the crock pot to the garage the last time I fixed a roast. Seems like she has become more sensitive to other odors too in the last few years. 

i LOVE liver/onions....but she don't!

You need to cook something up for us at Hutch.  I'll bring peaches for desert!

tonight i fixed up sum turkey in french oinion soup....cept...i couldn't find any of the soup...we was out of it! CHIT,CHIT,CHIT! i wasn't gonna go to town just to buy some. sooooooooo.....i thoughts i would make some. i did, and it turned out great! here's what i did: one large valdalia sweet onion, one regular can of beef broth, 1/4 cup woshtishire sause, 1/4 cup Johnny's aujus, and a hearty pinch of Adolfs original meat tenderizer. cut the turkey breast in 1/2 inch slices, now...the meat tenderizer isn't needed for the turkey, but will help break down the onion faster. cut the onion in 1/2 crosswise then slice it real thin to make 1/2 rings. put them on the grill and start cooking them. mix up the juice. i used a large fry pan, stirring it to mix well, then ad the onions, this is when to ad the pinch of the meat tenderizer over the onions. it'll help cut the cooking time down alot, plus it will ad a slight taste of salt to the mix. regular french onion soup has ALOT of salt in it, so this was  better for us! place the fry pan on the grill, it's ready when the turkey is cooked thru. when dishing it up make sure you get some of them onions over the meat. enjoy!

It’s too bad Steve and I tore down them nice trailer homes. We could a set them up permanently at Hutch.
Would have made for such a beautiful setting.

i mixed up my loaded hamburgers today, grilled sum turkey burgers for last nights supper, the hamburgers i made up went in the food saver bags and into the freezer for flavor blending. also made sum meat balls, diced sum onions, diced sum bell peppers (all colors), diced sum bacon, then i'll have ingrediants for later grilling/smoking. been restocking my cupboards in the shack, spent bouts $270.00 on suppies, would have been more but the electric cart runned outta juice! still gotta gits a bit more supplies. oh...and i gotta build a stand to puts the refridge on that my old lady....oooops.....i mean my loving wife boughts me for out there. should help keep my drinks....uh....water cold! i need more cupboads in there. i gots them, but i gotta puts them together yets. found sum food saver bags on sale at a local farm store, they was $3.88 for a box of 20 bags...i bought all they had (22 boxes), i thunks i have enough for awhile. now...on the trailer....you spose i could outfit a semi van trailer, have Michael NM snag it on his way past on his way to Hutch? lol   

desertjoe wrote: Thad in AR. wrote: It’s too bad Steve and I tore down them nice trailer homes. We could a set them up permanently at Hutch. Would have made for such a beautiful setting.  Aw Chit,,Thad,,I was almost gettin to that Great idea,,,it ain't too late on them trailers is it,,?? Never Fear,,tho,,ole Shameless,,,he gots such a BIG ole Heart,,,,he'd do anything for his friends,,,so,,Let's just give him a day or so,,,he'll come up with something to get US ALL up there,,,,,,,,cause,,,,cause he really likes people what likes his cookin,,,,,,,

A little late and sad. See I just realized another way that Shamey missed out.
Jenny would have bought him a brand spanking new wood Farred
Smoker to tear down that ole trailer so long as he did a very neat job of it and picked up all his mess unlike the ole fat guy she’s got hired to do it.

Ted...in regards to the Adolfs...its really the bormo...stuff that tenderizes everything, yes there is salt in it, and that's why only a pinch between first finger and thumb is used. ya'll know how long it takes to cook up taters...you can slice the time off by 3-4 times if you use a pinch of that adolfs stuff. i do steam alot of things like you mention in foil or steamers. supper last night was cod on the grill, after turning it once a little garlic and herb dressing is sprinkled over the chunks. yummy! i've tried many dif brands of the garlic and herb dressings and wally worlds "great value" wins on taste. but it don't take much. good on other fishes too! 

 Shameless you better do more studying up, for every good thing some jackass has to find a bad.  O'l Ted has you worrying about salt, every 6 months a new study shows up it seem. Half the time it kills you the other half makes no difference. 

 That was the message I was going for.  Every piece of advice by the experts  seems to wonderful today and wrong tomorrow.