Home Forums Hunting & Shooting Food, Cooking, and Game Preparation A proposition for those who cruise the food threads.

Did someone call my name?

I tie flys basically to decorate trees. I still have all the ones I tied last Winter because rivers washed out this Spring. I'm going to have to find something else to do this Winter, or give away a lot of flys.



You reminded me of a Buddy Hackett story. He was in the Army working in the motor pool and the phone rings.

The voice on the phone asks "Soldier, what vehicles do you have."

"Six tanks, twelve trucks, four jeeps, a half track, and Fat Azz Johnson's command car."

The voice on the phone says "Soldier, do you have any idea who you're talking to?"

He says "No Sir."

The voice says "This is Major Ronald A. Johnson."

He says "Major, Do you have any idea who you are talking to?"

The voice says "No."

Buddy says "Bye Bye Fat Azz" and hangs up the phone.

Well Lynn, if you have proof of your ample bosom, I think that would qualify

Ding!

You are definitely on my list of "Want To Meet", every once in a while I post something and you pop in and post something back to me, and you make me smile a mile wide, which in itself is great. But you always seem to do it when I am feeling blue, and it helps so much, it's like you have sixth sense or something. Whatever it is, thank you

And from what angle would this proof have to be viewed at ?

Lynn

Well, I would be interested...... sounds like fun. Have a killer quick and dirty cassoulet recipe usung game. I met Julia Child once -- does that count for anything?

A quick Cassoulet ? This I would like to have, I love a good Cassoulet, but will admit I don't make it often because of the time required to cook it.

Lynn

I'm flattered, Miss L!!

I genuinely miss you, and I am happy you will be doing this project

Lynn

Waiting on TNrifleman's yes or no. Anyone know him? There's another who'd like to be #12. I sent a PM to everyone a couple days ago.

has he looked at the pm?

I don't really know. I haven't got a reply though.

Look on the pm, it will show on the bottom left corner, "unread by" and it will either say him, or none. Then you know if he has even seen it or not.

Well he turned up in byc's thread earlier this evening:

https://www.24hourcampfire.com/ubbth...g_Collards_and_Black_Eye_Pea#Post4766230

You are welcome...glad I can touch you in some way.

As far as the angle? Which ever you feel is most advantagous Give me your best stuff!

If you need another I'll hop in just let me know

Alright! Another Paisan! Looking forward to some good Italian-American cuisine.

Well, no reply, we've got meddybemps on deck. I'll send him a PM. There's always one!

Well, it's January 1. I wonder who should go first. The first signed up?

.257weatherby? Do you have a good one picked out?

I do. This is a family favorite to accompany beef, either grilled or roasted. It was originally called Golden Onions, but is now affectionately know as Onion Pie at our house.

6 medium onions, sliced
3/4 cup of butter divided
1/4 cup of all purpose flower
1/2 t salt
1/4 t black pepper
2 cups of milk
2 T chicken bullion granules
1/4 Cup of burgundy wine
3/4 pound of swiss or gruyere cheese, shredded
1 french baugette sliced into 1/2 inch rounds
4 T melted butter

In a large skillet, saute the onions in 1/2 cup of butter over medium heat stirring frequently until translucent. About 15 minutes. Transfer onions to a buttered 2-quart shallow baking dish and set aside.

In a large sauce pan over low heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and stir for for 2 minutes. Add salt, pepper, milk and bullion granules ( I substitute chicken soup base)stirring constantly until thickened. Stir in the burgundy. Pour the sauce over the onions.

Sprinkle with shredded cheese. Dip one side of the bread slices in 4 T of melted butter. Place slices buttered side up over the sauce covering the sauce completely.

Bake at 350 for 30 minutes or until bread is completely browned.
After baking let it set up for a few minutes and enjoy!

It is supposed to serve 8. Enjoy! Jeff

If you have any questions about the prep, fire away! I generally use a smaller baugette than the picture and crowd them closer so everyone gets a baugette with every spoonful.

I will be making this Wednesday. Do you bake in an 8x14 pan?
Randy