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+-- Thread: New Issue - #114 is Here (/showthread.php?tid=173358)
New Issue - #114 is Here - cjs - 10-16-2015
It's here to mixed reviews from me on the first look over.
sound good -
Butternut Squash with bacon, sage, and pecans
Black & Tan Hot Browns – looked great until I read the nutritional values – 1,000 cal.; etc.
Mushroom Ragout
Beef Short Rib Tacos & the tomatillo salsa
Fiesta Food – all look good
This is not Classic Sacher Torte
Donut muffins
We'll see.
Re: New Issue - #114 is Here - losblanos1 - 10-16-2015
It's a winner issue!
Chicken Tenders with peperonata sauce
Brie-Stuffed Pork Tenderloin with cherry port sauce
Filet Mignon with marchand de vin sauce
Turkey Calzones with provolone & tomato
Shrimp Bisque
Mushroom Ragoût with vols-au-vent
Beef Short Rib Tacos
Mojo Pork with potatoes
The Breads
Re: New Issue - #114 is Here - Trixxee - 10-16-2015
All that sounds great. Mine hasn't arrived yet.
Re: New Issue - #114 is Here - Gourmet_Mom - 10-16-2015
I'll have to check it out online tomorrow.
Re: New Issue - #114 is Here - Mare749 - 10-16-2015
I haven't had a chance to look at it yet, but it sounds good.
Re: New Issue - #114 is Here - luvnit - 10-19-2015
Mine hasn't arrived yet. I usually get it right away.
Jean, you may want to check those nutritional values yourself. Often they have been entirely incorrect.
I was worried my subscription expired, but i'm good to 2017!
Re: New Issue - #114 is Here - losblanos1 - 10-19-2015
The hard copy of issue 114 hasn't been sent yet. It's available online if you have access.
Re: New Issue - #114 is Here - luvnit - 10-19-2015
Ohhh... well good! I was worried.
Re: New Issue - #114 is Here - cjs - 10-19-2015
This is true, Laura - I probably will check it out.
Re: New Issue - #114 is Here - Gourmet_Mom - 10-19-2015
Ashley and I agreed with almost every one of Blane's list. She even liked the Hot Browns, until I had her look at the nutritional value, thanks to Jean. The look on her face was priceless! LOL!
So Jean, if you get a different value, which I found to be true with MasterCook over the years, let me know.