KD (or anyone else that is familiar with these recipes),

I am going through the recipes right now trying to make my menu plan for next month (have to do that now that we are getting paid once a month) and have a couple of questions about a couple of the recipes.

First question: My dh's birthday is in April and I would LOVE to make the apple rhubarb cake, but can't find fresh rhubarb this time of year, so i was wondering if I can use frozen for this?

Second question: ON the pesto stuffed chicken with tomato sauce. I don't have access to good fresh tomatoes this time of year so I was wondering if canned whole roma tomatoes would work?

Third question: I am thinking about making the chicken taco casserole tonight and was wondering how different it would be without the cheese. Since it calls for such a large amount of cheese, I'm imagining it is a large part of the casserole, but I'm out of cheddar and we don't get paid until Wed, won't be able to go shopping until Thurs

THanks!!!!!

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Originally posted by kd:
and ps - i love it when you guys experiment with the recipes and or post your findings, comments and observations. more cooks are better than one! i learn a lot from you guys

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KD, My family LOVES fish and chips from the local brewrey. The City fish (City Chicken made with cod) was great. My husband said that it was one of the best things I've ever made. We had the left overs with tartar sauce on toast. It was restauant quality - with only 1 t. oil - and we split that t. 3 ways!

Thanks!! Denise

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Originally posted by kd:
Hi Lori -

and finally I don't think 2 ounces of cheese for ten burrittos is a lot but I respect that you do I'm sure the recipe would be delicious without any cheese at all.

Bon Appetite!

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KD, I LOVE cheese and allow for it regularly in our dishes, but I am out of cheese! Payday isn't until the 31st and I wanted to make that dish after hearing so much about it! And I wanted to let you know that instead of mixing the beans and chicken together, I layered them. And I must have read the recipe wrong, because I didn't realize this was supposed to be made into burritos! I served it as a casserole It was delicious as a casserole though It definitely would have served more as burritos. It JUST served the 6 of us (including 2 LITE eaters) as a casserole

It was wonderful though!

and ps - i love it when you guys experiment with the recipes and or post your findings, comments and observations. more cooks are better than one! i learn a lot from you guys

Hi Lori -

I'm sure you can use frozen rhubarb. You'll probably get more pan drippings so be sure to follow the aluminum foil trick.

Of course you can used whole canned tomatoes for the chicken pesto and finally I don't think 2 ounces of cheese for ten burrittos is a lot but I respect that you do I'm sure the recipe would be delicious without any cheese at all.

Bon Appetite!

Lori - I haven't made that recipe but in the other book KD says that rhubard freezes wonderfully and can be used in place of fresh. I would imagine that still applies.

Pam

I can only speak for the pesto chicken recipe that yes it would work with canned tomatoes.

I would dd though that the pesto sauce is soooo delicious that you don't want to overpower the chicken with too much sauce.

I'm pretty sure that any of your substitutions would work.

I made the city fried chicken last night except I used cod fish. Thought that it might be like Pub fish and chips. I was all ready to go and didn't have any eggs or egg sub. I ended up using yogurt with lemon juice instead of egg whites and it came out really well.

Denise