Well, I'm more confused than anyone. I thought it was yesterday!
Okay, it’s been a while. (I knew I should have reviewed this when I made it!) But here goes.
I made the recipe just as written. I was tempted to sub rutabagas for the turnips, but I forged ahead. I’m glad I did. This is the first time in YEARS I’ve had turnips…hated them as a kid! They were always served pureed/mashed or a few cubed and added to the greens. I was really surprised. I LOVED them in this. I think it was the combination. Also, I have learned I really like parsnips! I had NEVER had them until recently and was delighted to learn how much I like them. I’m not sure I’m ready to serve either as a side alone…see my comments in the Turnip Gratin thread, but mixed with other root veggies…I’m really liking this. William is happy with this, since he LOVES turnips. Poor thing has always had to survive on family reunions/gatherings. I never served them….LOL!
This was a wonderful stew. I’m glad I had leftovers and will be making this again through the winter. As a matter of fact, we’re having it again this week (loins are on sale)! Yes, this would be fine with ANY cut of pork. I guess that was one sub I made…I used pork loin since that’s what I had in the freezer. It won’t matter what you use, the pork turns out so tender!
Apparently , several members tried it and did mini reviews on nightly dinner threads. I wish I had paid closer attention back then. I wouldn’t have missed out on such a lovely stew for a whole year!
As for the Fall Fruit Salad, it was a nice light change and a perfect side for the stew. I liked the Cheddar Johnny Cakes, but William was expecting more cheddar.
FINAL REVIEW: We give the stew at least a 9, the salad an 8, and the bread a 7 (but probably a 9 with more cheese). Good choices Lorraine!
I made the 8 layer Lasagna a while ago, but had thought I'd get to it again. Then promptly forgot it. After yesterday's fiasco, I looked to see this would be posted on the 7th and thought I would TRY to make it again this weekend for pictures and a fresh review. OOPS!!! But this dish is VERY easy to remember. I made THIN pasta "sheets and used two overlapping per layer and measured out the ingredients so that I had eight layers. I remember there was not much filling in each layer, but with that much filling, it was plenty in the end. We really liked this and will make it again. It's something that the different layers could be made ahead and stored in separate containers. Then assemble on the day of baking OR assemble and bake the next day. It also froze beautifully! The layers lifted out and stayed stacked nicely. We gave this one a 9 also!
(BTW, Jean, the Johnny Cakes are similar to how we make cornbread at my house….see Chef’s Journey Home. Of course there is no baking soda or cheese, and water is used instead of buttermilk/milk. I think this was probably an economical substitution…Ma Ma raised 6 kids through the depression. Use a medium grind corn meal…we use white, but I think yellow will work, also. The texture should be about the same as the Johnny Cakes. Use shortening to fry.)