Chef

Hello! Wondering what's happening to you lately? Hope you are doing ok. Enjoy your Summer.

Hey You!! How have you been lately?? Just wondering what's up with you these days. Did you do much for the Memorial weekend? I supose you did work on Sat. Or did you have the whole weekend off?
I didn't do much but just been with my parents.

Well, Just wanted to stop by to say hello. Hope you are doing ok. Not much to tell right now. But, have a great week ok. Bye for now.

Chef - thanks for the great recipes. Everyone enjoyed them very much.

Texas Dump Cake

(called this because you just dump everything on top of something else) this is the ultimate in "white trash" cuisine

Preheat oven to 375 or 400 (do what the box said)
This turns out like a cobbler - sort of!

In order, dump into ungreased 8.5 x 11 cake pan

1 can pineapple bits, chunks or crushed
1 can fruit pie filling or 1 1#bag frozen fruit plus 1 small can any fruit (your choice)
1 box favorite cake mix - any flavor that you like, gently spread this around a little

1 stick melted butter or margarine poured over all
You may add nuts, coconut, cookie crumbs, whatever you like on top!

Bake till light brown and bubbling.

Favorite combos Ok, really, spice cake mix + tomato soup, chocolate cake + burgundy cherry, vanilla cake + frozen mixed berries and 1 can peaches, banana cake + chocolate chips, frozen mixed fruit, coconut and macadamia topping.

Now, off you go, get creative.

Thanks ever so much for the wonderful recipes.

You are very welcome. I am making Thai this weekend. My son sent me his Pad Thai recipe and I am making your wakami to go with it. Thanks sooo much! Will let you know how it went.

Texas Brisket
1 large brisket with a good thin fat layer
3 tablespoons chili powder
1 1/2 teaspoons brown sugar
1 1/2 teaspoons onion powder
1 teaspoon dried garlic (powder)
1 teaspoon cayenne pepper
4 Tablespoons smoke seasoning, natural
6 or 7 cups soaked wood chips

Massage the brisket well with the mix above. Marinate for about 3 or 4 hours. Put the meat in the grill in a good pan, open. Cover the grill and cook over low heat until the brisket is just tender. I also like to roast fresh garlic heads and whole onions to serve with this.

I wish I could go but I have to work all day so I will be inside while the fest is going on outside. Very sorry to hear about your aunt.

Well, Hello! I do know about the RIT fest and even thought about you with that wondering if you were going to it. I desided that I not go cause I'm fearing the swine flu around all those people and the collage ones. I don't have anyone to go with anyways. And also, I'm in a lot of stress right now. My aunt has been very sick for the pass few months and passed away this pass Monday. And hearing about the swine flu all at once. I really hope we all get through this.

How are you doing?

Well, If you go to the fest, have fun. Have a great weekend.

Yes, it's very popular but not truly affordable. When it's made at home I hope to be able to 'tweak' it to my liking and save a little money. Thanks so much for this recipe. I am going to save it to my mastercook program. Are there any recipes you might like for old country style food or something from here in West Texas??

Hi there! Well first of all, RIT/NTID is a very big collage and I always get lost in there when something comes around for me to go there. But, is the resturant that you cook for open for the public? LOL!! You sound very yummy with alittle of your menue. I love fish and other sea foods.

So, Today I'm hanginging out with my sis inlaw and the kids we are at the club house here in Henrietta. The kids are on school break this week. Going to go on the race way with them. Its so cool. Of course I drive one of them and in the mean time I love to bud into all those little rascals who don't let me ahead! LOL!!! Just for fun with the kids.

Well, It warm and beautiful day for the weekend. Hope you can enjoy some of this nice weather.

Well. Got to go for now. Keep in touch ok. By the way my name is MaryAnn Yack with you soon again.