Wednesday, November 30, 2011

first 5 recipes in my email this morning.

Decadent Truffle Bottom Chocolate Cream Pie
1 (1/2 of 15-oz. pkg.) refrigerated pie crust
 2 cups miniature marshmallows or 20 large marshmallows
1/2 cup milk
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup (1/2 pt.) heavy whipping cream
Sweetened whipped cream or whipped topping (optional)
Chocolate curls (optional)
1 Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.
2 Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.
3 Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings.
HERSHEY'S Perfect SPECIAL DARK Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup chopped nuts(optional)
1 Heat oven to 375°F.
2 Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3 Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
3 (Non- food item)
Vapor Rub

1/4 teaspoon eucalyptus essential oil
1/8 teaspoon peppermint essential oil
1/8 teaspoon thyme essential oil
1/4 cup olive oil

Combine ingredients in a glass bottle. Shake well to mix oils evenly. Gently massage into chest and throat.
 Arthritis Relief

1 tablespoon Certo (Pectin)

3 tablespoons grape juice

Mix and drink each three times each day.
 Quesadillas on the BBQ

1/2 cup salsa, divided
4 10 inch flour tortillas
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

Preheat an outdoor grill for low heat.

Spread 1 tablespoon of salsa on half of each tortilla.

Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly among the tortillas.

Sprinkle each with cheese and fold tortillas in half to cover the filling.

Lightly oil the grill grate.

Place the filled tortillas directly on the grill.

Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks.

Serve with remaining salsa and sour cream.

Serves 4.


Seven Layer Salad

Seven Layer Salad

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

4 1/2 cups Shredded Lettuce
1 (10oz) package Frozen peas, thawed and drained
1 cup thinly sliced Red Onion rings
2 cups Shredded Carrots
1 cup Mayonnaise
6 slices Bacon, cooked and crumbled
Layer Lettuce, carrots, onion, and peas in a 2 quart serving bowl.. Spread on mayonnaise over peas. sealing the edge of the bowl. Sprinkle with cheese, then the crumbled Bacon. Cover and chill several hours or over night. Garnish with Parsley if desired. Yields 6 to 8 cups.

In Memory of Linda Lawson.

Sommor Recipe

Sommor Recipe

"From Our Home to Yours"
Ozark First Church of the Nazarene"

1 can Pork & Beans
1 small Onion, chopped
4 to 5 Potatoes, cubed
1/2 cup Ketchup
4 Tablespoons Vegetable Oil
Heat oil, add potatoes and onion, cook until tender. Add Pork & Beans and Ketchup. Simmer for 10 minutes.
Optional: Add cooked Ground Beef.

Monday, November 28, 2011

First 5 recipes found in email this morning

Chocolate-Covered Peanut Clusters 

2 12-oz. pkgs. semi-sweet chocolate chips
1 c. creamy peanut butter
16-oz. pkg. mini marshmallows
2-1/2 c. milk chocolate-covered peanuts
Garnish: powdered sugar
Melt chocolate chips with peanut butter in a double boiler; stir until smooth. Remove from heat; stir in marshmallows and chocolate-covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Refrigerate until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen.
Eggnog Cake
18-1/4 oz. pkg. yellow cake mix with pudding
3 eggs, beaten
1/3 c. oil
1 t. nutmeg
1-1/3 c. eggnog
In a large bowl, blend together all ingredients until smooth. Pour into a Bundt® pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 45 to 55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to a nice plate. Drizzle Eggnog Glaze over cake. Makes 12 servings.

Eggnog Glaze:
2 c. powdered sugar
2 T. margarine, softened
1 t. vanilla extract
3 to 4 T. eggnog

In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency.

Creamy Ham & Potato Soup
30-oz. pkg. frozen diced potatoes
6 c. water
1/3 c. onion, chopped
2 10-3/4 oz. cans cream of chicken soup
8-oz. pkg. pasteurized process cheese spread, cubed
1 c. sour cream
2 c. cooked ham, cubed
salt and pepper to taste
Combine potatoes, water and onion in a large saucepan. Bring to a boil over medium-high heat; reduce heat and stir in soup and cheese. Stir until cheese is melted. Blend in remaining ingredients. Cook and stir until heated through, but do not boil. Serves 6.
Red Velvet Christmas Cookies
18-1/2 oz. pkg. red velvet cake mix
1/2 c. oil
2 T. water
2 eggs
12-oz. pkg. white chocolate chips
Combine all ingredients; mix well. Drop by tablespoonfuls onto baking sheets sprayed with non-stick vegetable spray. Bake at 350 degrees for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.
Fruitcake Cookies
Holiday fruitcake that you can't get rid of wouldn't be a problem if it existed in cookie form - this is why we invented Fruitcake Cookies! Why didn't anybody think of bite-sized fruitcake before?
  • 1 pound candied mixed fruit, diced (see Tip)
  • 2 cups chopped pecans
  • 2 cups all-purpose flour, divided
  • 1/4 cup (1/2-stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/4  cup milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon gr! ound cinnamon
  • 1/2 teaspoon ground nutmeg
  1. Preheat the oven to 325 degrees F. Coat cookie sheets with nonstick cooking spray.
  2. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until the fruit and pecans are evenly coated then set aside.
  3. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1-1/2 cups flour, the baking powder, cinnamon, and nutmeg, and beat until well blended.
  4. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.

Wednesday, November 23, 2011

Barbara's Mexican Cheese Soup

Barbara's Mexican Cheese Soup

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

3 deboned and skinless Chicken breast, cubed
4 Chicken bouillon cubes
3 Cups diced Potatoes
1 Onioin, finely chopped (or grated)
1 bunch Broccoli, chopped
1 Carrot, grated
1 to 2 cloves Garlic, mashed
6 Cups Water
Place all of the above in large pot and cook until the potatoes are tender
1/4 cup Butter or Margarine
1/4 cup Flour
2 Chicken Boullion cubes
2 cups Milk
1 LB Mexican Velveeta Cheese, either mild or hot.  Blend flour, butter and milk. Add boullion cubes and heat over low heat. Add cubed cheese and stir until completely melted. Combine Cheese sauce to Vegetables and add 1 small jar Pimentos. Heat to desired tempature. Makes a little over 1 Gallon and will keep in the fridge for several days.

In Memory of Kay Bounds, In Honor of  Edna Keller.

Shredded Potatoes Au Gratin Nov 22

Shredded Potatoes Au Gratin

"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 lb Frozen shredded Hash Brown Potatoes, thawed
2 cups Whipping Cream
1 1/2 cup Cheddar Cheese, divided
1/4 cup sliced Green Onions
1 teaspoon Salt
1/4 teaspoon Black pepper
Combine hash browns, whipping cream 1 1/4 cups of the cheese, onions, salt and pepper in a large bowl, mix well. Spoon into a baking dish. Sprinkle with remaining cheese. Bake until hot and bubbly. about 25 minutes.

Anne McCaffrey

Oh man.... this is like losing a family member to me. I 've read almost all her books, many more than just once.

Thank you Anne, for sharing your worlds with us.

Random House released a statement this afternoon confirming that fantasy author Anne McCaffrey has passed away at age 85. Reports say that she suffered a stroke in her home in Ireland.

McCaffrey is best known for her Dragonriders of Pern series. She began her career in 1967 with the novel Restoree, and was rumored to be working on the 23rd installment in the Pern series to be released next year.





Monday, November 21, 2011

Nov 20

as you can see, I wrote this yesterday.. but didn't have internet until this afternoon.
Hello, again..
I woke up just before the alarm went off. Got Jerry his breakfast.   Took the dogs out, read a few emails, and then went back to bed. Got back up around 7.  Still feeling lousy, but not as lousy as I was on Friday.
It's raining and I'm in hopes that Jerry won't have to work 10 hours.. the forecast I saw earlier this morning showed heavy raind from 10 am on through 5pm... and tomorrow will be even more rain.  My next door neighbor needs a couple of prayers, please.  She was running from the front door of Momma D's house around the corner to her house, and ran right into the air conditioner that is up high.. she hit her head hard, and was bleeding.. It's about 1/2 an inch long and it's got a gap. I told her, I'd see about getting a stitch or two cause it is the scalp.
Her boyfriend was afraid to look at it for her. I'd rather see her go in and not need stitches than to not go in, and have an infection. Expectably since it's fairly deep (for the Scalp) and gaping. 
She even brought me Gloves to check her head with.  Ha ha.. I'd a done it any way. I could have easily done that without getting close to it.. I just had to move some hair out of the way. I brought out the Hydrogen Peroxide but she didn't want it.  What a way to start the week, right? At least she now knows I'm not squeamish.  Poor Chet,, he was terrified to look at it for her. Men, (outside my brother) Seem to just can't handle when a loved one gets hurt, at all.  Thom can handle it. Not sure if Andy could or not, but I'm sure he'd quickly take care then would go faint, at least shaky. Family trait is we handle the situation, then get upset stomach and the shakes.

Brunswick Stew nov 21

Brunswick Stew

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

1 (3 1/2 pound ) Fryer Chicken
4 Onions
1 1/2 quart Fresh or Frozen Butter Beans
Red Pepper to taste
1/2 cup cut Okra
1 quart Corn
1 quart Tomato Juice
Salt and Pepper to taste
3 or 4 medium Potatoes
2 cans Alphabet Soup, undiluted
Boil Chicken and oinion until tender and can be removed from bones. While chicken cools. add beans, potatoes and okra to broth and cook for 45 minutes., Remove chicken from bones. remove skin and chop chicken into small pieces. Add to beans along with corn and tomato juice.. Season and simmer for 1 hour adding the alphabet soup the last 15 to 20 minutes of cooking time.
In Honor o Lathen (Mac) McGergory

Roasted Squash Vegetable Medley Nov 21

Roasted Squash Vegetable Medley

"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 medium size Zucchini, cut into chunks
1 medium Yello Squash, cut into chunks
1 medium Onion, halved and then cut into chunks
1/2 lb Button Mushrooms, halved
2 Tablespoons Cooking Oil
1 teaspoon Poultry Seasoning
1 teaspoon Salt
1 teaspoon Pepper
Combine zucchini, squash, onions and mushrooms in a mixing bowl. Add oil to the bowl. toss vegetables until they are coated lightly and evenly with the oil. Combine poultry seasoning, salt and pepper and sprinkle evenly over the begetables. Toss them again to combine and then spreak them out in a baking pan. Place in a 425F oven and roast 20 to 30 minutes, or until tender. Toss vegetables half way through cooking time.

Friday, November 18, 2011

First 5 recipes in my email today

Almonds in Honey

1 3/4 cups whole almonds

1 cup honey

Toast almonds in a 350


F oven for 10 minutes, stirring once or twice, until golden. Cool on a wire rack. Place almonds in a clean 1-pint jar. Add honey slowly, using a table

knife or narrow spatula to help honey drizzle down through the almonds. Cover.

Store in a


dry place for up to 1 month. Spoon over ice cream. Freeze for longer storage.

Gift idea: Pack in a basket by surrounding with whole almonds in shell. Enjoy.
Thanksgiving Turkey Cookies

Prep: 30 mins

Cooking:10 mins

Level: Easy

Yields: 24 turkeys

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated

Chocolate Chip

Cookie Bar Dough

3/4 cup prepared chocolate frosting

1/3 cup sliced almonds

48 NESTLÉ® TOLL HOUSE® Premier White Morsels



Mini Morsels

24 candy corns

48 pretzel twist pieces for feet

PREPARE cookies as directed on package. Cool completely.

FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each

as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.

NOTE: Candy corns can be used for feathers instead of almond slices. Enjoy.
Apple Orchard Barbecue Sauce

1 medium onion, grated or finely chopped

4 cups pressed apple cider (not pasteurized apple juice)

1/2 cup cider vinegar

1/2 cup firmly packed dark brown sugar

1 tablespoon whole mustard seed

1 teaspoon celery salt or celery seed

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

2 (12 ounce) bottles chili sauce

Hot pepper sauce, to taste (optional)

Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint

sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate with Baster Brush Wrap.

Baster Brush Wrap

1 (12-inch) length 1/4-inch wide red

grosgrain ribbon

1 small baster brush

Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie


around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove

rubber bands. Enjoy.

3 cups sweet cherries

1 1/4 cups milk

4 eggs

1/2 cup sugar

1 teaspoon salt

1 1/2 tablespoon butter, melted

1 cup flour

1/4 cup confectioners' sugar

Preheat oven to 350°F.

Wash cherries; remove stems and pits.

Place pitted cherries in an 8 cup oven-proof dish.

In the bowl of a food processor or blender, combine milk, eggs, sugar, salt, and melted butter. Blend until smooth. Add flour, blend briefly - do not overmix

once flour is added.

Pour batter into baking dish, covering cherries, and bake for 30 minutes or until top is light golden brown and center is done.

Sift confectioners' sugar over the top and serve while still warm.

This dessert can also be prepared using blueberries, plums, peaches, apples or other fruits that are in season.

Serving Suggestions:

Top with whipped cream or scoops of vanilla ice cream. Enjoy.
 PEAR CRANBERRY CRISP                           Makes 6 servings.

8 tbs butter, room temp, cut into small pieces
3/4 cup flour
1 tsp cinnamon
2 cups cranberries
8 pears or apples, peeled, cored, cut into slices
Light whipped cream
1/2 cup brown sugar or Splenda
1 cup rolled oats
1/4 cup sugar or Splenda
1 tbs lemon juice

HEAT oven to 350°. In a bowl, toss pear slices in lemon juice. Add cranberries, sugar, and cinnamon and toss to combine. Spread fruit in an ungreased 9x13" baking pan. In a bowl, combine oats, flour, brown sugar and butter until crumbly.
SPRINKLE oat mixture over fruit. Bake until fruit is tender and topping is lightly browned, 30 min. Remove from oven and SERVE warm, at room temp or chilled. Top with whipped cream...

Nov 18

Hello.  I know, it's been a couple of days since I've written much of anything. Jerry had a 1/2 day rain out and then a full day rain out this past week. Next weeks paycheck isn't going to be looking too good. Looks like he may get a rain out this next week as well. I hope not since He'll have 4 days off for Thanksgiving, but if he does, he does.

We ran out of propane on our heater this morning, after Jerry left for work. I'll go buy a tank from Momma D this afternoon, when I know she's up and moving around. We will have to get our 30 pound tank filled on Jerry's next day off. Wether it's a rain out day or just a day off. I have been asking him to just take the tanks and get both topped. Hopefully we can do that before we run out of propane on the tank I use to cook with.  I used a burner on the stove to break the chill in here this morning. As long as the sun is out, it will stay comfortable for the rest of the day..
 Macon is laying at my feet, shivering. I keep telling him to go get on a bed, it would be warmer.
After three or four days of grey clouds and rain, today's sunshine is very welcomed.  It's so nice to see Blue Sky again.  I'll take each of the dogs for an individual walk this afternoon. I did that yesterday, took me a while, of course.  I had to rest between the last two dogs to give my knee a rest, but they each do so well when it was just one with me. 
I got a new vacum cleaner and it's does a great job. I still have to sweep up the top layer but it really does get the dog hair up off the floor and off my blanket that really was badly covered in dog hair, again.

Dinner last night was Beef Strognoff. Not my favorite but it was in a box and I had the burger I needed to use up.  Jerry is suppose to check at Walmart on the price of their turkeys and if he can find a nice small one, bring it home with him.  it's going to be interesting to see how well things are going to cook this year.
 I had an electric heater on in the bathroom. warming up the back of the camper and had on the microwave for my oatmeal, and lost power (again) Oh man, We did not have this trouble in Tupelo, and  rarely did I have to flip that breaker. And I didn't have this much trouble in Jackson Alabama either, that I can recall.  I wish we had 50 amp service in here and so would not be flipping breakers as much ( I think) but changing it, is out of the qustion. Jerry says it would take too much to change it over.

Darn it. I mis-read what Macon needed.. he peed on Jerry's bed and now I have to go wash all his blankets. Ugh. Just came back in from taking the dogs out.  Found a Barney mess, he had to have done it as I was untangling the other two just as I was opening the door.. Ugh.  Now I'll have to spray the whole floor with lysol. Jerry found two dog messes on the floor when he got up this morning.  At least it will smell clean in here.
Tomorrow is trash day.. I'll have plenty to go in the trash this time.  Trash is picked up three times a week here. I really wished they had a dumpster, Then I could just take it myself and not expect to have Mike pick it up, something during the day. Some times he's out at 7 am and other times, he's not getting to it until after 2pm. 

Thursday, November 17, 2011

First 5 Recipes of the day, Nov 17

  Pennsylvania Dutch Apple Dumplings


– from Christiana Campbell's Tavern
Colonial Williamsburg, Williamsburg, Virginia

/Serves 4/

      Pastry Ingredients:

  * ¼ cup all­vegetable shortening
  * 1¾ cups all­purpose flour
  * ½ teaspoon salt
  * ¼ pound (1 stick) unsalted butter, chilled
  * 4 to 6 tablespoons ice water

      Apples Ingredients:

  * 4 small tart apples, such as Granny Smith
  * 1 tablespoon raisins
  * 1 tablespoons dark rum
  * 4 teaspoons unsalted butter

      Syrup Ingredients:

  * 1 cup firmly packed dark brown sugar
  * 1½ cups water
  * 2 tablespoons unsalted butter


1. To make the pastry, combine the shortening, flour and salt in a food
    processor fitted with the steel blade. Using on and off pulsing
    action, combine until the mixture resembles fine meal. Cut the
    chilled butter into small pieces, and pulse a few times, or until
    the mixture resembles coarse meal. Sprinkle with 4 tablespoons of
    the ice water, and pulse a few times. The mixture should hold
    together when pinched. Add more water, if necessary. (This can also
    be done using a pastry blender or two knives.) Scrape the pastry
    onto a floured board, form it into a ball, and wrap it with plastic
    wrap. Refrigerate at least 30 minutes,
2. Preheat the oven to 450°F. While the pastry is chilling, peel and
    core the apples. Divide the raisins and rum into the core holes, and
    place 1 teaspoon of butter in each core hole. Combine the syrup
    ingredients in a small saucepan, and bring to a boil. Simmer for 3
    minutes, and set aside.
3. Divide the pastry into 4 parts. Form one part into a ball, and place
    it between two sheets of plastic wrap or wax paper. Flatten with
    your hands into a "pancake." Roll the pastry into a circle large
    enough to cover the apple. Place an apple in the center, and bring
    up the sides to encase it. Pinch the top together, holding the dough
    with a little water. If the folds seem thick, trim them off and seal
    the seams with water. Repeat with the remaining apples.
4. Place the apples on a baking sheet, and brush them with the syrup.
    Place them in the oven and bake for 10 minutes. Reduce the heat to
    330"F, and brush again with the syrup. Bake an additional 35
    minutes, brushing every 10 minutes. Remove from the oven, and allow
    to cool for 5 minutes. Serve hot or at room temperature.

/Note:/ The pastry and syrup can be prepared up to 2 days in advance and
refrigerated. The apples should be peeled just prior to baking.


  Recipes for a Twelfth Night Celebration

    Holiday Wassail

/Serves 20/


  * 1 gallon apple cider
  * 1 large can pineapple juice (unsweetened)
  * 3/4 cup tea (can use herb tea)

*Place in a cheesecloth sack:*

  * 1 Tablespoon whole cloves
  * 1 Tablespoon whole allspice
  * 2 sticks cinnamon

*Instructions:* This is great cooked in a crock pot. Let it simmer very
slowly for 4 to 6 hours. You can add water if it evaporates too much.
Your classroom will smell wonderful and the students will love it!



  * 1 cup sugar
  * 2 teaspoons ginger
  * 1 teaspoon nutmeg
  * 1 teaspoon cinnamon
  * 1 1/2 teaspoons baking soda
  * 1/2 teaspoon salt
  * 1 cup melted margarine
  * 1/2 cup evaporated milk
  * 1 cup unsulfered molasses
  * 3/4 teaspoon vanilla extract
  * 3/4 teaspoon lemon extract
  * 4 cups stone-ground or unbleached flour, unsifted

*Instructions:* Combine the sugar, ginger, nutmeg, cinnamon, salt, and
baking soda. Mix well. Add the melted margarine, evaporated milk and
molasses. Add the extracts. Mix well. Add the flour 1 cup at a time,
stirring constantly. The dough should be stiff enough to handle without
sticking to fingers. Knead the dough for a smoother texture. Add up to ½
cup additional flour if necessary to prevent sticking. When the dough is
smooth, roll it out ¼ inch thick on a floured surface and cut it into
cookies. Bake on floured or greased cookie sheets in a preheated 375° F
oven for 10 to 12 minutes. The gingerbread cookies are done when they
spring back when touched.

  To make a rich Seed Cake called the Nun's Cake

November 3rd, 2011 <>


The pound cake was the standard cake of the 18th century, calling for a
pound of butter, a pound of eggs, a pound of sugar, and a pound of
flour. In every kitchen, there were balance scales which allowed the
cook to weigh the ingredients. To change the recipe, the cook needed
only to adjust the ratio.

      18th Century

    You must take four pounds of the finest flour, and three pounds of
    double-refined sugar beaten and sifted; mix them together, and dry
    them by the fire till you prepare the other materials; take four
    pounds of butter, beat it with your hand till it is soft like cream;
    then beat thirty-five eggs, leave out sixteen whites, strain off
    your eggs from the treads, and beat them and the butter together
    till all appears like butter; put in four or five spoonfuls of rose
    or orange-flower water, and beat again; then take you flour and
    sugar, with six ounces of carraway-seeds, and strew them in by
    degrees, beating it all the time for two hours together; you may put
    in as much tincture of cinnamon or ambergris as you please, butter
    your hoop, and let it stand three hours in a moderate oven. You must
    observe always, in beating of butter, to do it with a cool hand, and
    beat it always one way in a deep earthen dish.

– Glasse, Hannah, "The Art of Cookery Made Plain and Easy." pg.311.

      21st Century

/This version of the recipe is reduced by half./

  * 2 cups unsalted butter, room temperature
  * 6 cups cake flour
  * 6 whole eggs
  * 3 Tbsp. orange or rose flower water
  * 5 egg yolks
  * 3 cups sugar
  * 1/3 cup of caraway seeds
  * 1/3 teaspoon cinnamon

1. Pre-heat the oven to 350 degrees. Lightly grease and flour two
    9-inch springform pans.
2. In a 5-quart bowl using a heavy duty mixer, cream your butter until
3. Add the eggs, one at a time.
4. When the butter and eggs are well combined, slowly add the sugar
    until light and fluffy.
5. Add 3 tablespoons of orange or rose flower water, 1/3 cup caraway
    seeds and 1/2 teaspoon cinnamon and mix well.
6. Slowly add flour and mix only until incorporated. Batter will be heavy.
7. Divide batter evenly between your two pans and bake in a 350 degree
    oven for about 1 ½ hours. The last 10 minutes of baking time, turn
    off the oven and allow cake to finish off with the residual heat.
    Cake is done when a toothpick is inserted and comes out clean.


video available at above link
Cabbage, with Onions

July 28th, 2011 <>

Cabbage and onions

This recipe is Zen-like in its brevity. There are only five ingredients
mentioned, two of which are in the title. The cook is asked to fry them
as cakes but without any method suggested. Sweating the cooked
vegetables with salt helps to dry them out so the batter adheres better.

18th Century

Boil them separately, and mix them in the proportions you like; add
butter, pepper, and salt, and either stew them or fry them in a cake.

-- Mary Randolph's The Virginia House-Wife, pg. 136.

21st Century

* 1/2 head of green cabbage
* 1 white onion
* salt and pepper
* 3 Tbsp. butter
* ½ cup flour
* 3 eggs
* 3/4 cup of milk
* butter, lard or vegetable oil for frying

1. Split the cabbage into quarters and remove the core. With a knife,
chop cabbage into long ¼ inch strips, or mince finely.
2. Halve the onions and slice them into long ¼ inch strips, or mince
3. Boil the cabbage and onions until tender.
4. Drain the vegetables; add butter along with salt and pepper.
5. Drain the cabbages and onions in a colander. Add salt to sweat the
vegetables for about 20 minutes. This will ensure the batter sticks
to them.
6. Combine the flour, eggs and milk together to make a batter about the
consistency of pancake batter.
7. Mix the drained vegetables in the batter.
8. Make the cakes by putting about ½ cup of the vegetable mixture in a
medium hot frying pan. Fry until the cakes are brown on both sides.
Drain on paper towels. Serve immediately.


To Make an Onion Pie

September 22nd, 2011 <>

onion pie

This recipe is a Historic Foodways favorite. The apples and onions
sweeten the potatoes and eggs, and the butter and seasonings tie
everything together. This is a pie, which means it has a top crust. A
ten-inch pie pan works best.

18th Century

Wash and pare some potatoes and cut them in slices, peel some
onions, cut them in slices, pare some apples and slice them, make a
good crust, cover your dish, lay a quarter of a pound of butter all
over, take a quarter of an ounce of mace beat fine, a nutmeg grated,
a tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix
all together, strew some over the butter, lay a layer of potatoes, a
layer of onions, a layer of apples, and a layer of eggs, and so on
till you have filled your pie, strewing a little of the seasoning
between each layer, and a quarter of a pound of butter in bits, and
six spoonfuls of water; close your pie, and bake it an hour and a
half. A pound of potatoes, a pound of onions, a pound of apples, and
twelve eggs will do.

-- Glasse, Hannah, "The Art of Cookery Made Plain and Easy" p. 259

21st Century

* 4 small Yukon Gold potatoes
* 2 large Granny Smith apples
* 2 medium yellow onions
* 8 large eggs
* 3 tsp. Kosher salt
* 1 tsp. freshly cracked pepper
* ½ to 1 grated nutmeg
* ½ to 1 tsp. mace
* 4 oz. butter
* frozen puff pastry or homemade pie crust

1. Preheat the oven to 375 degrees.
2. Boil and slice the eggs.
3. Pare and slice the potatoes, apples and onions. Slice everything ¼
inch thick. Place the apples and potatoes in a bowl of water to
prevent oxidation.
4. Roll out the bottom crust and set it into the pie pan.
5. Mix the salt, pepper, nutmeg and mace to together in a single bowl.
6. Drain and dry the apples and potatoes with a towel.
7. Begin the layers from the bottom up with potatoes, then eggs, then
apples and then onions. Sprinkle each layer with a little of the
seasoning and little bits of butter. Continue filling and seasoning
the pie until you are out of ingredients.
8. Put a top crust on the pie and crimp the edges. Cut 4 or 5 slashes
on top crust to allow steam to vent out.
9. Bake for 45-50 minutes or until the crust is a nice golden brown.



Wednesday, November 16, 2011

first 5 recipes I found in email this morning nov 15

Hello.... Um... So much rain that the Satilight feed is out. So, I'm going through old email files and the first 5 recipes I have come across are in this morning's "first 5"
Steamed corn pudding made on the stovetop.
Corn Tomalito
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup SPLENDA&REG; No Calorie Sweetener, Granulated
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
In a medium bowl, mix together the margarine, masa flour, and
SPLENDA&REG; Granulated Sweetener until light and fluffy. In a food
processor or blender, blend one cup of the corn kernels with the water
and cornmeal just until smooth. Stir into the masa mixture. Mix in the
remaining corn, baking powder, salt, and milk until the batter is
smooth. Pour into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover
the baking dish tightly with aluminum foil, and steam for 50 to 60
minutes, or until firm. Check water occasionally, and refill if
necessary. Stir pudding before serving to give it a consistent
texture. Serve in small scoops.
Makes 8 servings.
Note: This recipe has not been tested by the SPLENDA&REG; Test Kitchens.
Nutrition Information Per Serving: Calories: 140; Calories from Fat:
70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 260mg;
Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 1g; Protein: 2g
Bacon Wrapped Dates with Parmesan
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 lb. Parmigiano Reggiano cheese, cut into small chunks
Cook bacon in large skillet over medium heat until it has rendered some fat and begins to turn translucent; don't let it brown at all. Remove from pan and drain thoroughly on paper towels. Make a slit in each date and stuff with a small piece of cheese. Wrap in a piece of bacon and secure with a toothpick if needed. Put wrapped dates in baking dish. At this point, you an cover and refrigerate for up to 36 hours. Preheat oven to 375. Bake dates until bacon is crisp, 10 to 12 minutes. Remove from oven., drain dates on paper towels and set on platter for serving. Thin shreds of any leftover Parmesan make an awesome garnish. Makes 10 to 12 servings.
Perfect Party Food
Slow Cooker Roast Pork
Makes 10 to 12 servings
1 (4-pound) pork butt
1/4 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
1. Combine all ingredients in a slow cooker. Cover with lid and cook on high for
4 hours or low for 8 hours.

2. When pork is finished cooking, shred meat and serve directly from slow cooker
for guests to make sandwiches or platters
Chinese Style Barbecued Ribs
2 1/2 to 3 lbs. rack fresh pork back ribs, cut lengthwise across bones into halves
1/2 cup catsup
2 T. sugar
1 T. salt
2 T hoisin sauce
1 T. dry white wine
2 large cloves garlic, finely chopped
Chinese hot mustard
Trim fat from ribs; remove membranes. Put ribs in shallow glass dish. Mix remaining ingredients except hot mustard; pour mixture over ribs; Turn ribs. Cover and refrigerate at least 2 hours. Put ribs in single layer on rack in roasting pan. Brush with sauce. Bake uncovered at 400 for 30 minutes. Turn ribs; Brush with sauce. Reduce temperature to 375 if ribs are thin. Bake uncovered until done, about 30 minutes more. Cut between each rib. Serve with hot mustard if desired.
Hot Mustard: 1/4 cup dry mustard
3 T. cold water
Stir dry mustard and water together until smooth. Let stand 5 minutes before serving. Good recipe, but it makes quite a bit of ribs.
Makes 3 dozen.
Italian Herbed Chicken & Penne Pasta

1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese

PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes and cut up.
HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.
ADD mushrooms and cook until tender. Stir in flour and cook and stir 1 min.
ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with cheese.

Serves 4.

**You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.

*Or use 1 can (14 oz.) Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth and 1 tsp. dried oregano leaves, crushed.

Red Potatoes and Thyme

Red Potatoes and Thyme

"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 quart Water
2 lbs small Red Potatoes, quartered
1 Tablespoon Olive Oil
2 Tablespoons Butter
Salt and Pepper
2 Tablespoon Thyme
Bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Drain pottoes in a colander, set aside for a few minutes. Return empty pot to the stove. melt olive oil and butter in pot. Add back the potatoes when the butter is melted. Season potatoes with salt and pepper and thyme. Coat and brown the potatoes turning only occasionally, about 7 to 8 minutes.

Potato Bake

Potato Bake

"From Our Home to Yours"
Ozark First Church of the Nazarene"
8 to 10 Potatoes
1 cup Sour Cream
1 can Cream of Chicken Soup
2 cups grated Cheddar Cheese, divided
1 stick (1/2 cup) Butter or Margarine
1/2 cuip Corn Flakes
Boil potatoes with skins on. Cool, then peel. slice into a 9 x 13 inch pan. (spray pan with non stick spray first) Salt and Pepper the potatoes to taste. Mix together sour cream, soup, 1 cup of the cheese and butter in a bowl. pour over potatoes. sprinkle rest of cheese on top of soup mixture. Sprinkle corn flakes over the cheese. Bake at 350F until browned.

Monday, November 14, 2011

Nov 14, 2011

Good Afternoon... and Hello. We have had a change, again. Now that the time has "fallen" back, Where my hubby works and changed the start time for the day, instead of starting at 7 am.. he now starts at 6 am. So instead of getting up at 3:30 am. We are getting up at 2:30 am. If it was just his company then we wouldn't have changed what time we get up, but it's project wide. Sigh... once I'm awake and have cooked his breakfast, I'm awake for a while. This also means I'll be going to bed much earlier in the evening. Just like kids in school. I hate having to be in bed by 8 pm. It just doesn't seem like a great bedtime to me.
I'm really expecting Jerry home at any time because it's very windy out. they can not use the lifts in the wind like this. remember the Collage person who was killed trying to take a group picture.. they use that kind of lif. They can use ladders for some of the work, but only if it's near a wall and all the stuff they are working on is not near any walls right now.  I did suggest that maybe he teach some of the other's how to figure out the way to make the conduit bends. He does all the math in his head. but he also has the formulas on paper and that can be copyed and shared. Would be great if other's could learn how to do it like Jerry does.
I didn't get on line since mid morning Saturday until early this morning. I went back to bed for two hours at 5 am.  And I'm still not as awake as I should be.  My knee was giving me lots of trouble yesterday.. Today it's much easier.  But I soaked the bed with sweat last night. I mean I haven't had night sweats like that in a couple of years, now. So now, I have to change my sheets and air out the mattress I sleep on.
Barney is on restrictions with me. I'm not allowing him past the kitchen doorway to the bedroom area. When he's not on a lead, he's in the kennel, I want him to understand that the whole house is off limits as a potty area for him. Not just the front.  I did take him out at 11:15 for an extra break, and he peed like he should have, I let him eat since the other two dogs got to eat, but then it was back in the kennel.  I'm slowly getting the camper cleaned up. Usually I've gotten most of it done by this time of the day, but today, I'm just dragging.
The cats have been behaving. Only one front to back run and then I yelled and they stopped. Now they are sitting at the back window looking out. I have a bit of trouble keeping them from staying at the screen door looking out all the time.
I'm going to cook a piece of roast in the table top oven today. I'll add a couple of potatoes to the side and maybe open a can of green beans as well as have a salad.  not sure what dessert may be, if we have one at all.
I am hearing... Of course I have the tv on. Y&R is almost 1/2 done. Someone else was making lots of noise outside earlier. Sawing and hammering, and then playing music (if you could call "that" music) very loud. I had to turn up the tv to drown out that mess.  At least now it's been turned down.
I am wearing... brown sweat pants and a white tshirt. We did the laundry yesterday instead of Saturday night. When we drove past on Saturday, we saw the place crowded. Well...  yah.. it was almost 2 hours earlier than when we usually go there. It wasn't too bad when we went on Sunday afternoon, but by the time we left it was getting very crowded.
I am creating... I need to work on some cards I thought of making. I printed off some pictures and now need to Modge Podge them to card stock to make Thanksg giving cards. I only have enough for 9 cards.
One of my favorite things... I found out, for sure, that my oldest Grand daughter is much like me. She wants to learn how to "Make Stuff". I'm putting together a small kit of things for her to work with.

Potato Bake nov 15

Potato Bake

"From Our Home to Yours"
Ozark First Church of the Nazarene"
8 to 10 Potatoes
1 cup Sour Cream
1 can Cream of Chicken Soup
2 cups grated Cheddar Cheese, divided
1 stick (1/2 cup) Butter or Margarine
1/2 cuip Corn Flakes
Boil potatoes with skins on. Cool, then peel. slice into a 9 x 13 inch pan. (spray pan with non stick spray first) Salt and Pepper the potatoes to taste. Mix together sour cream, soup, 1 cup of the cheese and butter in a bowl. pour over potatoes. sprinkle rest of cheese on top of soup mixture. Sprinkle corn flakes over the cheese. Bake at 350F until browned.

Pineapple-Orange Sweet Potatoes

Pineapple-Orange Sweet Potatoes

"From Our Home to Yours"
Ozark First Church of the Nazarene"

1 1/2 Lbs Sweet Potatoes
1 (15oz) Can Sliced Pineapple, drained
1/2 cup Orange marmalade
1/4 cup Raisins (Optional)
1/2 cup Orange Juice
Bake Sweet Potatoes at 400F for 50 minutes or until done, cool. Peel and cut into 1/3 inch slices, cut pineapple slices in half. Alternate sweet potatoes and pineapple slices in a lightly greased 8 inch square baking dish. Combine orange juice, marmalade and raisins, in a small saucepan, cook over low heat, stirring occasionally, 5 minutes. Pour over sweet potatoes and pineapple slices. Bake at 350F for 15 minutes. Makes 6 servings.

The first 5 recipes I found in my emails this morning

Fudgy Peanut Butter Brownies

1 1/2 C Bisquick Reduced Fat Baking Mix
1 (4 serving) package sugar free instant chocolate fudge pudding mix
1/2 C creamy reduced fat peanut butter
1 C unsweetened applesauce
1 tsp vanilla extract
2 eggs or equivalent in egg substitute

Preheat oven to 350

Spray a 11x7 inch baking pan with butter flavored cooking spray.

In a large bowl, combine baking mix and dry pudding mix. Add peanut butter, applesauce, vanilla extract, and eggs. Mix well to combine.

Spread batter into prepared baking pan. Bake for 20-25 minutes
Place baking pan on a wire rack and allow to cool completely

Cut into 16 bars
229 cal., 8 gm fat, 30 gm carb.

Low Fat Crispy Rice Fruit Balls (high fiber)

1/2 cup whole almonds, toasted
1/2 cup raisins
1/2 cup dried apples
1/2 cup dried figs, stemmed
1/2 cup pitted dates
2 tablespoons orange juice
3/4 cup crispy rice cereal

In food processor, blend almonds, raisins, apples, dates and figs to form paste.

Add orange juice and mix well. Place in shallow dish. Scoop out a teaspoon of almond mixture and roll into balls. Roll in cereal to coat.

Makes 20 balls.

Calories.... .60.....Fat. ....2 g.....Carbs. ....11 g......Fiber. .....4 g.
Low fat - Sweet Potato Pie

2 large sweet potatoes, cooked and mashed
1/2 cup skim milk
1/2 cup maple syrup
1 tsp vanilla
1/4 tsp nutmeg
2 eggs

Boil sweet potatoes until soft. Mash potatoes in a large-mixing bowl.
Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. Mix well.

Spray 9-inch pie pan with non-fat cooking spray. Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.

Serves 8
Per serving (without pie crust): Calories 105, Fat 1.49 gms, Chol 46.8 mg, Sod 20.3 mg, Carb 20.8 gms, Sugars 16.1 gms, Pro 2.29 gms

Optional: Prepare in a low fat pie crust and top with Cool Whip.

 Peanut Butter Squares

•cooking spray
•1 large egg
•1/4 cup natural peanut butter
•1/4 cup sugar substitute
•1 cup ripe mashed banana (2 to 3 bananas)
•1/4 cup skim milk
•1 cup flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/4 cup chopped dry-roasted peanuts

1.Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.

2.In the bowl of an electric mixer, beat together the egg, peanut butter, sugar substitute, and banana until smooth.

3.Stir in the milk.

4.Into a bowl, sift together the flour, baking soda, and baking powder.

5.Beat dry ingredients into egg and banana mixture.

6.Stir in the peanuts.

7.Spread the batter evenly in the pan. Bake for 30 minutes until browned.

8.Cool completely and cut into 25 squares.
Nutrition Information

Per 2 squares: 108 calories (37% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 18 mg cholesterol, 148 mg sodium

Holiday Cherry Shortcake

21 oz. cherry pie filling
1 cup powdered sugar
8 oz. fat-free cream cheese, softened
8 oz. Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 oz. angel food cake, cubed

In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts. Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used. Chill 3 hours before serving.

15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium


Friday, November 11, 2011

Damm IT !!!

$%^& It !!!  I just had a   H e l l   of a time with my dogs because some idiot on the lower level let their small dog out. No one watching it. No one calling it back and it was not on a line. I'm so steamed right now
I had to walk my dogs. There is no place up here to walk my dogs, Only over by the lake side. Or behind the lower Level. Even if we had headed up by the road sign that small dog would have followed us. Which would have put it in more danger. 
MY dog, on leads, Still tried to go after it. I have no idea if they would have just sniffed butts or would have attacked it. They sure wanted to chase it the first time it ran off. and my dogs about got away from me this time. 
I'm out there yelling and screaming and no one comes to help me. NO ONE !!!.   I Know MOMMA D and Kim are on the other side of the house from me.  I know that ,when they play music on that side of the house I don't hear it on my side of her house, but I also know that some one else heard me cause she came out looking, then went back inside. I asked her if this was her dog. No.
I saw Momma D and asked if she knew where it belonged?  No, but she'll find out and tell them to stay with it, or put on a line outside. 
ARrgh... oh how I hate it when people dis regard the rules around here !!!!  Because Momma D does not have her dog on a line, other's think it's ok for them to break the rule. At least most of them stay out with their dog, or have it on a line. 
Billie C.

Broccoli and Cheese Soup

Broccoli and Cheese Soup
Pink Ribbon Cookbook,

Women First Breast Cancer Support Group
1 cup Chopped Ham
1 cup Water
2 cups Milk
3 Tablespoon Flour
1/2 teaspoon Salt
dash of Pepper
1 (10 oz) package frozen chopped Broccoli
2 cups (8 oz) natural Swiss Cheese, cubed.
Boil ham in water for 10 minutes; add Broccoli. Cook until tender. Gradually add milk to flour, stirring until well blended. Gradually add milk mixture to ham mixture, stirring constantly until mixture slightly thickens. Simmer 5 minutes stirring occasionally. Add cheese and seasonings. Cook until cheese begins to melt. Serves 4 ro 6.
In honor of Nita Trys

Picnic Perfect Beans

Picnic Perfect Beans

"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 Lb Smoked Sausage, cut into 1/2 inch pieces
1 cup Chopped Onions
1 (28 oz) can Baked Beans, undrained
1/2 cup BBQ Sauce
No-Stick Cooking Spray
1/2 cup White bread crumbs
1/4 cup Brown Sugar
In a medium skillet, saute sausage and onions until sausage is no longer pink. Add beans and BBQ Sauce, mix well, until heated through. Pour into 2 quart casserole dish, sprayed with cooking spray. In small bowl combine bread crumbs and brown sugar. sprinkle over beans, Bake uncovered at 350F for 30 minutes
makes 8 servings.

Nov 11, 2011

Hello and Good Morning... When we woke up this morning, I asked Jerry if he would mind just picking up breakfast on his way to work. he said he would do that and let me sleep in. I got up about 2 hours later.  Cleaned the cat box. Took the dogs out, Let the cats out, bagged up some trash.  and read some emails.  Not bad.  I think we are in for another weather change as my right knee is really hurting today. it was achy yesterday, but really talking to me today. I've put Walkin ice Blue ointment on it. A knee brace and now have my sweat pants on to warm it up. I'll be taking some Alieve when I take my meds this morning.  The only thing I can think of that is making it hurt this much is I must have pulled it a bit when i tripped over the weekend and again when I took the dogs down the roadway a bit along the lake, yesterday. I was looking for a pine tree and all I found were Cedars.  I need to walk a different direction soon. I'm looking for some pine cones, not only for me but for Kim, as well.  I know I saw some pines around here, but I can't recall just where they were. I'll also pick up some Hickory nuts, if I find them, to use as decorations. I have never had any luck getting the nutmeats out of HIckory's. 
Tom just left for work.  I didnt' know if he was not going in or what, today.. Usually he's up and moving before Jerry leaves for work.. I noticed he was still home when I took our dogs out.. and made just a little noise so his dogs would "alert" him, in case his alarm didnt' got off.. he didnt' getup then, I didn't even hear his dogs move, so I wasn't all that loud out there.  I'll ask him, tonight if he meant to go in this late, or what.. Now that he's gone, one of his dogs is barking. Not sure why he's doing that, no one is moving out side right now.  Everything was a bit icy this morning when I took the dogs out.
When we go shopping this week, I'll be looking for a small turkey.  I want the whole turkey and not just the breast.  I like the legs and Jerry like the white meat. If I don't find one I like this week, I can still look again next week. I need to find other "stuff" for our Thanksgiving meal, as well. I really don't want to go out. Places that are open are ususally very crowded and I like left overs, as well.
In Flanders Fields
By: Lieutenant Colonel John McCrae, MD (1872-1918)
Canadian Army
In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Thursday, November 10, 2011

First 5 recipes of the day in my emails nov 10

Zero Salad Dressing
Source: old American Diabetes Association Cookbook

1/2 cup tomato juice (or V8)
2 tablespoons lemon juice or vinegar
1 tablespoon minced onion
1/8 teaspoon salt
1/8 teaspoon oregano
Dash of pepper
Dash of garlic powder

Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving.
 Hot Mocha Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder

Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.

Yield: enough for about 60 8-oz. servings.

from the October 2000 issue of Today in Mississippi

 Tortellini with Mushroom and Garlic Sauce

2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 528.76
Calories From Fat (30%) 156.24
% Daily Value
Total Fat 17.46g 27%
Saturated Fat 5.88g 29%
Cholesterol 93.09mg 31%
Sodium 1278.50mg 53%
Potassium 406.40mg 12%
Carbohydrates 66.28g 22%
Dietary Fiber 17.23g 69%
Sugar 2.17g
Sugar Alcohols 0.00g
Net Carbohydrates 49.05g
Protein 27.49g 55%
 Slow-Cooker White Bean and Kielbasa Stew

Serves 6| Hands-On Time: 15m | Total Time: 8hr 00m

a.. 1 pound dried white beans (such as great Northern or navy)
b.. 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
c.. 4 cups low-sodium chicken broth
d.. 1 14.5-ounce can diced tomatoes
e.. 1 large onion, chopped
f.. 6 cloves garlic, chopped
g.. 1 teaspoon dried rosemary
h.. 5 ounces baby spinach (6 cups)
i.. country bread, for serving
1.. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
2.. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3.. Just before serving, stir in the spinach. Serve with the bread.
Nutritional Information
a.. Per Serving
b.. Calories 426
a.. Fat 13g
b.. Sat Fat 5g
c.. Cholesterol 50mg
d.. Sodium 1,091mg
e.. Protein 29g
f.. Carbohydrate 51g
g.. Sugar 3g
h.. Fiber 15g
i.. Iron 6mg
j.. Calcium 158mg
 Dulce de Leche

All you need:

1 can Eagle Brand Sweetened Condensed Milk

All you need to do:

Preheat the oven to 425 degrees F.

Pour the sweetened condensed milk into a glass pie plate. Cover tightly with foil.

Place the covered pie plate in a roasting pan. Place in the pie plate into the oven on the middle rack.

Add enough hot water to the roasting pan so the water comes up about half way up the side of the pie plate.

TIP: Check on the pan after about 30 minutes. add a little hot water to compensate for the water that has evaporated. check again after another 30 minutes.

You will need to bake this at 425 degrees for a total of 1 ¼ hours or until golden in color. Mine has always taken exactly 1 ¼ hours.

Remove from the oven. Carefully remove the pie plate from the pan and remove the foil.

Place the thickened sauce into a bowl and whisk until smooth. Allow to cool then place in a clean jar and refrigerate until use.

To Use:

It will become thick and spread-like. perfect to spread on toast or breads. To use as a sauce.. allow to warm slightly in the microwave or place the jar into a bowl of warm water.


Mushroom Soup

Mushroom Soup

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group
1 Quart Mushrooms
1 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Wash and peel mushrooms and dice. Stire into them 1 1/2 cups of stock. Thicken with flour creamed with the butter, salt and pepper. Ad the last moment, add a bit of whipped cream and croutons.

In Memory of Minni Floyd

Parmeasan orzo Primavera, Nov 10

Parmeasan orzo Primavera

"From Our Home to Yours"
Ozark First Church of the Nazarene"
1 can Chicken Broth (not condensed)
1/3 cup Water
1 cup Orzo Pasta, uncooked**
1/3 cup Parmesan Cheese
2 1/2 cups Chopped Fresh Vegatables such as
Broccoli, carrots, Green Onions, Red Peppers, or any others that you like.
Combine broth, orzo pasta, and water in medium sauce pan. Bring to a boil. Reduce heat to medium-low and cook for 7 minutes.
Stir in chopped vegetables. Cook for 5 minutes. Remove from heat. Stir in grated Parmesan Cheese. Serve
** Orzo is a small rice shaped pasta. Look for it in the pasta aisle.

Wednesday, November 9, 2011

First 5 recipes of the day

Not from today's emails but from the past. I am trying to clean up and clean out a few older aol files.
Meaty Spaghetti Sauce
2 pounds lean ground beef
2 pounds ground pork or veal
1 pound Italian sausage, casings removed
2 large onions, chopped
2 medium sized green pepper, chopped
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes, undrained and chopped
2 cans (6 oz each) tomato paste
2 cups Burgundy or other dry red wine
2 cups water
1 cup chopped fresh parsley
3 bay leaves
1 1/2 t. salt
2 t. dried whole oregano
2 t. dried whole basil, crushed
2 t. brown sugar
Hot cooked spaghetti
Grated Parmesan cheese
Combine first 6 ingredients in a stockpot. Cook over medium high heat until
meat is browned, stirring to crumble meat. Drain well. Stir in tomatoes and
next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours,
stirring occasionally. Remove bay leaves. Serve over hot spaghetti. Sprinkle
with Parmesan cheese. Makes about 16 cups.
To Store: Refrigerate remaining spaghetti sauce in tightly covered container
up to 1 week. Freeze remaining sauce in desired amounts in labeled airtight
container up to 3 months.
Notes: I make this to use in my lasagna. It's a great recipe, but I'm a
purist. I don't include the green peppers when I make this sauce. It makes a
boatload, so I freeze a lot of it. Be sure to use a very big pot to make
this in. There's a lot of it!
Source: My Old Recipes and The Complete Do Ahead Cookbook
Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally


John's Red Velvet Cake

VJ weekly

Enjoy, Sugar
    2 cups sugar
    1/2 pound (2 sticks) butter, at room temperature
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 tablespoon vinegar

    1 (8-ounce) package cream cheese
    1 stick butter, softened
    1 cup melted marshmallows
    1 (1-pound) box confectioners' sugar
    1 cup shredded coconut
    1 cup chopped pecans

  Preheat oven to 350F. In a mixing bowl, cream the sugar and butter,
 beat until light and fluffy. Add the eggs one at a time and mix well
 after each addition. Mix cocoa and food coloring together and then
 add to sugar mixture; mix well. Sift together flour and salt. Add
 flour mixture to the creamed mixture alternately with buttermilk.
 Blend in vanilla. In a small bowl, combine baking soda and vinegar
 and add to mixture. Pour batter into 3 (8-inch) round greased and
 floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
 into the center comes out clean. Remove from heat and cool completely
 before frosting.

  For The Icing: Blend cream cheese and butter together in a mixing
 bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.
 Spread between layers and on top and sides of cooled cake.


Gorilla Bread

VJ weekly

N joy

    1/2 cup granulated sugar
    3 teaspoons cinnamon
    1/2 cup (1 stick) butter
    1 cup packed brown sugar
    1 (8-ounce) package cream cheese
    2 (12-ounce) cans refrigerated biscuits (10 count)
    1 1/2 cups coarsely chopped walnuts

  Preheat the oven to 350F. Spray a bundt pan with nonstick cooking
 spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the
 butter and brown sugar over low heat, stirring well; set aside. Cut
 the cream cheese into 20 equal cubes. Press the biscuits out with
 your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
 Place a cube of cream cheese in the center of each biscuit, wrapping
 and sealing the dough around the cream cheese. Sprinkle 1/2 cup of
 the nuts into the bottom of the bundt pan. Place half of the prepared
 biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the
 melted butter mixture over the biscuits, and sprinkle on 1/2 cup of
 nuts. Layer the remaining biscuits on top, sprinkle with the remaining
 cinnamon sugar, pour the remaining butter mixture over the biscuits,
 and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes.
 Remove from the oven and cool for 5 minutes. Place a plate on top and




Gingerbread Latte

"If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite."
Gingerbread Latte Recipe


  • 2 fluid ounces espresso coffee
  • 2 tablespoons gingerbread flavored syrup
  • 1/2 cup milk, steamed
  • 1/8 cup whipped cream
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1/2 teaspoon vanilla powder


  1. In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.


  • Cook's Note:
  • Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. You can also order it from several online sources.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 239 | Total Fat: 8.4g | Cholesterol: 30mg Powered by ESHA Nutrient Database