JASON'S POTTERY AND CERAMIC QUALITY ITEMS

Can you etch glass cookware (Pyrex, corning ware etc...) and still use it for cooking?

mechanical (sandblasting) or chemical means will both work. pyrex is simply borosilicate glass. It accepts a better sandblast etch than chemical etch. people who make chem glassware use ceramic frit fired onto the glassware (printed as a wet ceramic, then fired). borosilicate withstands the temperature stresses far better than sodalime glass. tougher too.

If the glass is tempered, then perhaps not. Certainly not for the mechanical method (cause glass to shatter). the chemical means may relieve the stress enough on the outside to cause the glass to shatter.

3 Cesare Toffolo amazing finale swan cup

Corning Pyrex

HOME COOKING: Hometown Buffet's Restaurant Recipes You Can Do Home - Hometown Buffet BBQ Chicken - Spaghetti Salad - Spinach Marie - Old Town Buf

HOMETOWN BUFFET offers a variety of soups, salads, entrees and desserts. In some areas, this popular chain is known as OLD TOWN BUFFET.

Their popular entrees include Fresh made Macaroni and Cheese, Hand-Breaded Fried Chicken, Fried Fish, Baked Chicken and Baked Fish. Every night of the week features a different special item, such as shrimp.

You'll also find lots of Delicious Side Dishes made in small batches for every meal. Like their: Mashed Potatoes, Rice and Gravy, Fresh Vegetables, French Fries, Corn Bread Dressing, two Home-Style Soups.

"Whadja get?" is what Buffet dining is all about. Trying new things. Going back for more. Checking out your table mates plates. Eating whatever you want, whenever you want. Buffet is way more interesting than your typical restaurant meal.

Their popular entrees include Fresh made Macaroni and Cheese, Hand-Breaded Fried Chicken, Fried Fish, Baked Chicken and Baked Fish. Every night of the week features a different special item, such as shrimp.

You'll also find lots of Delicious Side Dishes made in small batches for every meal. Like their: Mashed Potatoes, Rice and Gravy, Fresh Vegetables, French Fries, Corn Bread Dressing, two Home-Style Soups.

 

Create your own masterpiece. Build an entrée salad by adding some carved meat. Create a root beer float, your own sundae or make any dessert a la mode! Homemade desserts include their delicious apple crisp, cakes and pies.

 

 

 

 >>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - maybe someone you met on a romantic dating site - here are Hometown Buffet's most popular recipes of all...

 

--Hometown Buffet Spinach Marie--

1 (10 ounce) package frozen chopped spinach

4 beaten eggs

1/4 teaspoon salt

1/8 teaspoon pepper

2 3/4 cups heavy cream

2 cups mild Cheddar cheese, shredded

1 cup fine dry bread crumbs

Paprika

 

Butter a 9-inch glass pie plate or a 9-inch square dish well.

Thaw and drain spinach.

Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees F for 35 to 50 minutes (start checking at 35 minutes. Don't over-bake.

 

--Hometown Buffet Spaghetti Salad--

Spaghetti

1 cup sliced black olives

12 cherry tomatoes

Wish Bone Italian Dressing

Parmesan Cheese

Break enough strands spaghetti in half and cook per package directions sufficient to give you 4 cups when drained. When cooled mix with 1 cup sliced black olives, about a dozen cherry tomatoes each cut in half and coat ever so lightly in Wish Bone Italian Dressing. Then sprinkle well in grated Parmesan cheese and serve nicely chilled for 6.

 

 

 

--Hometown Buffet BBQ Chicken--

3 pounds cut-up fryer chickens

10 ounce can tomato soup

(8 ounce) French or Catalina dressing

1-teaspoon hickory flavored salt

3 tablespoons dark molasses

 

Skin side up in Pam-sprayed roasting pan combine other things well and apply 1/3 of it to chicken.

Bake 375°F. 90 minutes and baste often in more soup mixture. When browned and crispy.

 

 

 

--Hometown Buffet Apple Crisp--

21-ounce can apple pie filling

1/2 cup apple butter

1/2-cup each rolled oats

packed brown sugar

 

 

Pat out in bottom of greased 9" square baking pan and bake only 6 minutes at 375°F.

Then mix well 21-ounce can apple pie filling cut into bits with 1/2 cup apple butter.

Spread over warm crust. On top sprinkle a streusel made by combining: 1/2-cup each rolled oats, flour, packed brown sugar and melted butter.

Return to bake 375°F. 20 minutes or till brown.

 

  

 

Or Try...

 

--Hometown Buffet BBQ Ribs--

 

16 to 20 Ribs

>> BBQ Sauce:

10 ounce can tomato soup

(8 oz) French or Catalina dressing

1-teaspoon hickory flavored salt

3 tablespoons dark molasses

Par-boil ribs briefly in just enough water to cover about 6-8 minutes and then place meat side up in shallow baking pan greased ever so lightly.

Use the same BBQ mixture you do with the Chicken, baking with 1/3 of prepared sauce spread over ribs, 375°F. 90 minutes or till crispy and browned, but basting 6-rib sections often in the BBQ sauce.

Allow 16 to 20 ribs for one recipe of BBQ sauce.

 

 

--Hometown Buffet Butter Crust--

Intro: The texture of this dough is not going to be at all like traditional piecrust dough. This dough is very moist and buttery feeling when you work with it. You might even wonder if you have too much butter in the recipe. It tastes and looks as flaky as a French pastry crust! You don't need the one small mixing bowl plus your electric mixer to prepare it. No rolling pin!

>> Butter Crust Pie Crust

 

1/4 pound butter (butter is best, but you can substitute margarine)

1-cup flour

2 tablespoons sugar

1-teaspoon salt

1/4-teaspoon cinnamon

 

Put the batter in 1 1/2 quart Pyrex mixing bowl and melt it in microwave on Defrost Setting - or melt the butter in a saucepan over low heat, but DO NOT let it change color.

Butter must still be warm when you work with it. Have the rest of the ingredients all in one cup or small bowl and have electric mixer plugged in and ready to use! Work quickly with this.

When butter is completely melted dump in those other ingredients all at once and beat with mixer on high speed for 1/2 minute! Just 30 seconds.

The mixture will leave the center of the bowl and start to cling to the sides of the bowl. Gather it up quickly and pat it out evenly over Pam-sprayed 9" pie pan (or for thinner crust use 10).

Partially bake the crust empty at 375°F. for 10 minutes before adding a baked-type filling and for a NO-BAKE Filling, completely bake the crust at 375°F. for about 18 minutes or till golden brown. Makes one crust.

 

 

 

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.

His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

And - Here's a personal favorite that's gaining popularity in the restaurants:

 

--Hometown Buffet Sugar-Free Orange Cream Dessert--

2 boxes sugar free orange Jello-0

9 ounce Lite Cool Whip

Butter Crust

 

Prepare per box directions 2 boxes sugar-free orange Jello-O and refrigerate just till wiggly but not firmly set.

Beat with electric mixer on high speed till Jell-O thickens and triples in volume and then fold in gently 9-ounce Lite Cool Whip.

Spread evenly i oblong (9x12x2") Pyrex dish sprayed in Pam with 1 recipe of our Butter Crust spread over the bottom of dish and fully baked per that recipe and cooled.

Refrigerate the completed dessert till firm enough to cut into squares and top each in a bit more Cool Whip.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

About the Author

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef

which is better.corning wear or pyrex?

Personally, I love Pyrex. I use it every daily.

Lec 21 | MIT 3.091 Introduction to Solid State Chemistry