Mystery Manor Adventure Forum

Hi FGM!! Okay, Went grocery shopping today, bought LOT's of frezzer bags ( Zip-locks ) and put half the cold cuts in the freezer and half in the fridge. I bagged them seperately and then put all of the baggies in the bigger one! Thanks for your helpful tips!!!

LOL!!!!! So glad your here!!!!

LOL!!! Hi GreyFuss!!! It's for my hubby and our son, I truely do not eat it. I do like Ham though!!

Thank you FGM!!! Okay, I will give that a try! I have to wait until friday because that's the next grocery shopping day! Sounds great!!
Thanks Much!!
Sandy

This isn't a recipe, but I need some advice. Does anyone know what to do to keep cold cuts from going bad?? It seems that no matter how well I wrap them up in plastic wrap, and then in zip-lock baggies, they still go bad so quickly. I need them to last a week, for lunches. It seems if we do not eat ...

How long will a cake mix last? unopened in the box? I made a lemon Bundt today, but I had the box for a while. Anyway it came out flat! This has never happened to me before and I was wondering why? Couldit be that the cake mix was to old? I am off to bake another.

Phew!!!!! That's a relief!!!

That's a great idea! I will get one this weekend. Hi Rosaboobie! :D A temperature Fork is just that. You stick it into the meat and read whst the temperature of it is. It's a safe way to make sure beef and chicken is cooked through enough to be safe to eat. When i was little, I used eat my beef rare...

Gosh, how do you ladies know so much???? I wish I could sit down in front of you all with a notebook and paper, and just take notes!!! I had no idea what Braising meant :oops: but now I do, thanks to all!! So, with a roast beef, your saying you would keep that covered, but with a pork roast you woul...

I forgot to ask you if you keep your roast covered or not??? Well, it came out okay, It was bit dry, I think I can make it better next time! My hubby liked it, so i guess it was okay. I am my own worst critic! I want to try it again soon. Oh, and thanks for the tip on the gravy too!

This my favorite way - it's the proverbial pot roast that every wife served on Sunday in the 50's and 60's. I use a nice big chuck roast and you will need a fairly big roaster and about 3 hours. I have an ancient old blue speckled one I use. Brown the roast in a skillet on both sides with a little ...

Sandy - I just started reading this thread and realized I make that chicken dish once in awhile - it's really simple. In a glass baking dish I dump in some boneless chicken breasts. On top of that I add a can of cream of mushroom or cream of chicken soup and 1/2 Cup of sour cream. Then I dump a box...

YAAAAAAAAAAAAAA!!!!! that sounds like the one!!!!!! I'm copying it down right now!! THANK YOU!!!

Okay, I will THANK YOU!!!!!