[RecipesAndMore] Cherry Mash Cake
Cherry Mash Cake 1 (3.4 ounce) box instant vanilla pudding 1 (18.25 ounce) box cherry chip cake mix 1 cup semisweet chocolate chips 1 can chocolate frosting Chopped peanuts Prepare pudding according to package directions using 2 cups milk. Preheat oven to 350 degrees F. Combine dry cake mix and prepared pudding. Stir in chocolate chips. Pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes. While cake is still warm, frost with chocolate frosting. Sprinkle chopped peanuts on top. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Thanksgiving Day Forecast
Thanksgiving Day Forecast: Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder. During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy. A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway. During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator. Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops. By early next week, eating pressure will be low as the only wish left will be the bone. Alberta and Miss Ivy --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Food Trivia Quiz/I haven't done it yet but I'm posting it
Food Trivia Quiz FoodReference.com 1) All of the following took place during one year. Can you guess what year? * Hershey Chocolate changed its name to Hershey Foods Corp. after acquiring some pasta companies. * The passenger line Queen Elizabeth II went into service, replacing the Queen Elizabeth. * Frank Perdue opened a processing plant and introduced Perdue brand chicken. * The fist major locust plague since 1944 devastated crops around the Red Sea. * U.S. farms had 5 million tractors and 900,000 grain combines. * 'Chinese Restaurant Syndrome' was traced to overuse of MSG. * The British Ministry of Health banned the classic use of newspapers to wrap fish-and-chips. * The first Michelin guide to New York appeared, with ratings of restaurants. * The first Red Lobster seafood restaurant opened in Lakeland, Florida. * Fetzer Vineyards were founded in California's Mendocino County by lumberman Bernard Fetzer. * A nationwide boycott of table grapes was organized by Cesar Chavez of the United Farm Workers. 2) This palm tree is a member of the coconut family, and it's fruit takes 10 years to mature, looks like a siamese coconut (2 joined together) and weighs up to 50 pounds. It is found only on the Seychelles Islands in the Indian Ocean. Empty shells were washed ashore in India long before the source was known, and they were considered to have magical properties. Name this tree. 3) Cheese has been colored with various plant substances for hundreds of years. Yellow/orange coloring may have originally been added to cheese made with winter milk from cows eating hay to match the orange hue (from vitamin A) of cheeses made with milk from cows fed on green plants. Can you name 3 plant substances which have been used to color cheese yellow/orange? 4) The native habitats of this herb are wide indeed, covering the temperate and northern parts of Europe, Siberia, and North America. It has a long history of use in the kitchen, with some recipes from China going back at least 5,000 years. Rumanian Gypsies used it as part of their fortune telling rituals, and when dried bunches were hung in the house it was believed to drive away disease and evil influences. It is a hardy, fast growing herb in the lily family, having clusters of usually pink to purple edible flowers and is cultivated for its long slender leaves. This herb is used in salad dressings, herb butters and vinegars, soups, stews, and croquettes. The flowers are also edible, and make a nice addition to salads. It contains significant amounts of Vitamins A and C, potassium, calcium, iron, and sulfur. It is believed to strengthen nails and teeth, and has antibiotic properties. It is said to be an appetite stimulant, relieve high blood pressure, and is a natural insect repellent. It inhibits mildew, and is used in feed for turkey hatchlings. Name this plant. 5) A thistlelike Eurasian plant (Carthamus tinctorius) of the daisy family, having heads of red or orange flowers that are the source of a red dye. The seeds, which look like small pine nuts, contain an oil used in foods (especially margarine), cosmetics, paints, and medicine. The flower petals are sometimes used as a substitute for saffron. Name this plant. 6) An aromatic herb, a member of the parsley or carrot family, and indigenous to the regions around the Black and Caspian Seas. It is an essential ingredient of fines herbes, widely used in French cuisine. Some varieties also have edible roots which are like small turnips, and were enjoyed by the early Greeks and Romans, and in England during the 14th to 17th centuries. Name this herb. 7) They are the product of a southeast Asian evergreen shrub or tree with a rough bark, cup-shaped flowers and dark, glossy leaves with or without serrated edges (from 2 to 10 inches in length), and in the wild the plant can reach a height of over 60 feet. The fruit is a smooth, flat, rounded, three-celled capsule with one seed in each cell, the size of a small nut. The seeds contain a volatile oil. Some believe the holy Buddhist saint Daruma grew the first plant in the 6th century. He cut his eyelids out to stay awake while meditating (for 5 years) and where he threw his eyelids, the plant grew. Others believe that they were first discovered in 2737 B.C. due to sloppy housekeeping. Parts of this plant were used as a medicine in China for 4,000 years and the ancient Greeks used them for asthma, colds and bronchitis. In 1560 Father Jasper de Cruz, a Portuguese Jesuit, was the first European to personally encounter and write about this plant. In France, Louis XIV's doctor prescribed a tisane of the leaves for his royal headaches. Russian scientists were partial to them. Introduced to Dutch society in 1610, they soon became popular (initially they cost $100 per pound), and were the rage in Paris in the mid 1630s. What are they? Answers 1) The year is 1968. 2) Coco De Mer or Double Coconut. 3) Annatto seed, carrot juice and marigold petals. 4) Chives. 5)
[RecipesAndMore] Serbian Skillet Pork
Serbian Skillet Pork 1 1/2 pounds boneless pork shoulder 2 tablespoons vegetable oil 1/4 cup water 3 medium onions, sliced 1 medium tomato, chopped 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/8 to 1/4 teaspoon crushed red pepper 1 medium green bell pepper, cut into strips 2 ounces feta cheese, cut into 3/4-inch cubes Hot cooked rice Trim fat from pork. Cut pork into 1/2-inch slices; cut slices into 1/2-inch strips. Heat the oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary. Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese. Serve with rice. **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~--- ---BeginMessage--- Serbian Skillet Pork (Muckalica — Yugoslavia) 1 1/2 pounds boneless pork shoulder 2 tablespoons vegetable oil 1/4 cup water 3 medium onions, sliced 1 medium tomato, chopped 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/8 to 1/4 teaspoon crushed red pepper 1 medium green bell pepper, cut into strips 2 ounces feta cheese, cut into 3/4-inch cubes Hot cooked rice Trim fat from pork. Cut pork into 1/2-inch slices; cut slices into 1/2-inch strips. Heat the oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary. Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese. Serve with rice. Yields 4 servings. This is another great group owned by *~Tamara~*Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/Simply-Spicy/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/Simply-Spicy/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ ---End Message---
[RecipesAndMore] golden peach butter
Gifts in a jar golden peach butter a good recipe for using up those dead-ripe peaches, nectarines or plums. 4 pounds ripe peaches, pitted and quartered (about 3 1/2 cups) 2 cups water 2 cups sugar 1/4 cup lemon juice Grated zest of 2 lemons 2 tsp cinnamon 1/2 tsp cloves In a large saucepan, bring the peaches and water to a boil over medium heat. Reduce the heat to low and simmer, stirring often, until the peaches are very tender. In a food processor filled with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. makes 3 pints. **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: golden peach butter
Hi Janet, thanks for this one. How are things? Marilyn - Original Message - From: [EMAIL PROTECTED] To: [EMAIL PROTECTED] ; recipesandmore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] Sent: Sunday, November 23, 2008 10:28 AM Subject: [RecipesAndMore] golden peach butter Gifts in a jar golden peach butter a good recipe for using up those dead-ripe peaches, nectarines or plums. 4 pounds ripe peaches, pitted and quartered (about 3 1/2 cups) 2 cups water 2 cups sugar 1/4 cup lemon juice Grated zest of 2 lemons 2 tsp cinnamon 1/2 tsp cloves In a large saucepan, bring the peaches and water to a boil over medium heat. Reduce the heat to low and simmer, stirring often, until the peaches are very tender. In a food processor filled with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. makes 3 pints. -- One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Thanksgiving Day Forecast
This is cute. - Original Message - From: Alberta Hall [EMAIL PROTECTED] To: Recipient list suppressed: Sent: Sunday, November 23, 2008 7:51 AM Subject: [RecipesAndMore] Thanksgiving Day Forecast Thanksgiving Day Forecast: Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder. During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy. A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway. During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34F in the refrigerator. Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops. By early next week, eating pressure will be low as the only wish left will be the bone. Alberta and Miss Ivy --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Saying Hello
Hi Folks, I just wanted to take a minute to say hello and let you know I am still around. I haven't sent anything in the past several days because I was out of town. So now I'm back, trying to catch up with the messages which accumulated while I was away. Just wanted to say Hi. I'll post recipes sometime in the next few days--after I catch up with my messages. Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: golden peach butter
Hi Marilyn, All is well here so far. I been cleaning and doing laundry, I sat down and clipped the coupons from the papers so when I go to the store I'll forget them, lol We had some snow yesterday,, 3 inches of it. Its still on the ground today. Ashlee when out and made her 1st snowman of the season. I been baking sweet breads and trying to decide what to fix for Thanksgiving to take to my inlaws. I am leaning towards making the dressing or green bean casserole. We get out of school an hour early on Weds. (2 pm) and have Friday off too for a vacation day. I am looking forward to the mini break. How are things with you? Are you having a big dinner on Thursday? Wishing you and your family a safe and Happy Thanksgiving. Hugs, Janet **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: golden peach butter
Hi Janet, Yes, I'm cooking for my husband, his son and wife, and a friend of the family. For Christmas, I plan to go to my brother's house. I'm having turkey, dressing, mashed potatoes, gravy, noodles, green bean casserole, waldorf salad, cranberry salad, corn casserole, hot rolls and I don't know what desserts I'll have yet. Happy Holidays. I like to make sweet breads and give them for gifts at Christmas. Take care. Send my best to Ashley. We haven't had much snow yet. Marilyn - Original Message - From: [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 2:47 PM Subject: [RecipesAndMore] Re: golden peach butter Hi Marilyn, All is well here so far. I been cleaning and doing laundry, I sat down and clipped the coupons from the papers so when I go to the store I'll forget them, lol We had some snow yesterday,, 3 inches of it. Its still on the ground today. Ashlee when out and made her 1st snowman of the season. I been baking sweet breads and trying to decide what to fix for Thanksgiving to take to my inlaws. I am leaning towards making the dressing or green bean casserole. We get out of school an hour early on Weds. (2 pm) and have Friday off too for a vacation day. I am looking forward to the mini break. How are things with you? Are you having a big dinner on Thursday? Wishing you and your family a safe and Happy Thanksgiving. Hugs, Janet -- One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Jalapeño Roll-Ups Yum one of my fa vorites
Jalapeño Roll-Ups 8 Oz. Cream Cheese 1 Can Green Chiles (or) 2 To 3 Jalapeños -- finely chopped 10 Large Soft Tortillas 1/2 C. Sour Cream 2 T. Taco Or Picante Sauce In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Croutons
Croutons 3 cup cubes sourdough bread with crust (about 3 ounces)(3/4-inch) 1 tablespoon olive oil 1 large garlic clove, minced 1/2 teaspoon garlic salt Salad 1 large head romaine lettuce, torn into bite-size pieces, chilled 3 tablespoon olive oil 3 garlic cloves, chopped 3 tablespoon fresh lemon juice 8 anchovy fillets, chopped 1 3/4 cup freshly grated parmesan cheese Freshly ground pepper For croutons:Preheat oven to 325 degrees. Place bread in 13 x 9 x 2 inch baking dish. Sprinkle oil, garlic and garlic salt over toss to coat well. Bake until bread just begins to dry, about 15 minutes. Cool at least 15 minutes and up to 3 hours. For salad: Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat. Add anchovies and toss. Add parmesan cheese in 4 additions and toss well to coat after each addition. Season salad with salt and freshly ground pepper. Sprinkle croutons over and serve. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] PINEAPPLE UPSIDE DOWN CAKE
PINEAPPLE UPSIDE DOWN CAKE Butter cake: 1/4 cup shortening 2/3 cup sugar 1 egg 1 teaspoon vanilla 1-1/2 cup flour 1/4 teaspoon salt 2 teaspoons baking powder 1/2 cup milk Cream shortening and sugar. Add unbeaten egg; add vanilla. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Cover the bottom of shallow cake pan with waxed paper. Cover with 2 tablespoons melted butter, 1/2 cup brown sugar, and a layer of sliced pineapple rings. Put a cherry in the center of each ring. Cover with cake batter. Bake in moderate oven 375 degrees for 30 minutes. Let cool. Turn upside down onto a cookie sheet. Remove pan, peel off waxed paper, and smile! You have created a beautiful, delicious treat! Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Saying Hello
Hi Sherri, I'm glad to see your post. I miss you. Marilyn - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 2:24 PM Subject: [RecipesAndMore] Saying Hello Hi Folks, I just wanted to take a minute to say hello and let you know I am still around. I haven't sent anything in the past several days because I was out of town. So now I'm back, trying to catch up with the messages which accumulated while I was away. Just wanted to say Hi. I'll post recipes sometime in the next few days--after I catch up with my messages. Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Jalapeño Roll-Ups Yum one of m y favorites
These sound wonderful. I'll try this one for Christmas Eve at my brother's house. Thanks. Marilyn - Original Message - From: [EMAIL PROTECTED] To: [EMAIL PROTECTED] ; recipesandmore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] Sent: Sunday, November 23, 2008 2:54 PM Subject: [RecipesAndMore] Jalapeño Roll-Ups Yum one of my favorites Jalapeño Roll-Ups 8 Oz. Cream Cheese 1 Can Green Chiles (or) 2 To 3 Jalapeños -- finely chopped 10 Large Soft Tortillas 1/2 C. Sour Cream 2 T. Taco Or Picante Sauce In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas. After refrigeration, unwrap rolls and slice in about 1/4 thick slices. Serve on a platter with parsley or Boston lettuce and can be served with salsa for dipping. This recipe makes about 80-100 slices -- One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Saying Hello
Hi, Thanks, I missed you all too. I somehow felt disconnected. But I'm back now. And, will hopefully catch up soon. Sherri On 11/23/08, Marilyn L. DeWeese [EMAIL PROTECTED] wrote: Hi Sherri, I'm glad to see your post. I miss you. Marilyn - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 2:24 PM Subject: [RecipesAndMore] Saying Hello Hi Folks, I just wanted to take a minute to say hello and let you know I am still around. I haven't sent anything in the past several days because I was out of town. So now I'm back, trying to catch up with the messages which accumulated while I was away. Just wanted to say Hi. I'll post recipes sometime in the next few days--after I catch up with my messages. Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: golden peach butter
Ashlee said hello and Happy Thanksgiving. I give sweetbreads out for Christmas too. My nieces, my brother and my mom just love Pumpkin breads. Last year I made up 24 loaves and passed them out. I have made 10 loaves so far and have them in the freezer. I found a couple recipes in the coupon books I want to try too. I will post them on here in a bit. Maybe something ya might want to have for your desserts. Hugs, Janet **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Jalapeño Roll-Ups Yum one of m y favorites
these are great,, I love them! Hugs, Janet **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: golden peach butter
Hugs, Janet. I love your recipes. - Original Message - From: [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 3:03 PM Subject: [RecipesAndMore] Re: golden peach butter Ashlee said hello and Happy Thanksgiving. I give sweetbreads out for Christmas too. My nieces, my brother and my mom just love Pumpkin breads. Last year I made up 24 loaves and passed them out. I have made 10 loaves so far and have them in the freezer. I found a couple recipes in the coupon books I want to try too. I will post them on here in a bit. Maybe something ya might want to have for your desserts. Hugs, Janet -- One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Individual Pumpkin Cheesecakes
Individual Pumpkin Cheesecakes 18 cupcake baking cups (2-1/2) 18 Gingersnaps 12oz. cream cheese softened 3/4 cup sugar 1 TBS. Argo Corn Starch 1 teas. Pumpkin Pie spice 2 eggs 1 cup canned Pumpkin 1/3 cup Karo lite syrup Put the baking cups in a muffin pan. Put a ginger snap in each cup. Beat the cream cheese,sugar,cornstarch,and pumpkin pie spice with a beater until well mixed. Add the eggs, blend well. Add the pumpkin and the syrup Beat 1 minute. Pour into the cups evenly Bake in 325 oven for 30 to 35 minutes or till set. Chill one hour. **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Come As You Are
COME AS YOU ARE. NO JACKET REQUIRED I shook my head in disbelief. This couldn't be the right place. After all, I couldn't possibly be welcome here. I had been given an invitation several times, by several different people, and I had finally decided to see what this place was all about. But, this just couldn't be the right place. Quickly, I glanced down at the invitation that I clutched in my hand. I scanned past the words, Come as you are. No jacket required and found the location. Yes, I was at the right place. I peered through the window again and saw a room of people whose faces seemed to glow with joy. All were neatly dressed, adorned in fine garments and appeared strangely clean as they dined at this exquisite restaurant. Ashamed, I looked down at my own tattered and torn clothing, covered in stains. I was dirty, in ;fact, filthy. A foul smell seemed to consume me and I couldn't shake the grime that clung to my body. As I turned around to leave, the words from the invitation seemed to leap out at me...Come as you are. No jacket required. I decided to give it a shot. Mustering up every bit of courage I could find, I opened the door to this restaurant and walked up to a man standing behind a podium. Your name, sir? he asked me with a smile. Jimmy D. Brown, I mumbled without looking up. I thrust my hands deep into my pockets, hoping to conceal their stains. He didn't seem to notice the filth that I was covered in and he continued, Very good, sir. A table is reserved in your name. Would you like to be seated? I couldn't believe what I heard! A grin broke out on my face and I said, Yes, of course! He lead me to a table and, sure enough, there was a placard with my name written on it in a deep, dark red. As I browsed over a menu, I saw many delightful items listed. There were things like, peace, joy, blessings, confidence, assurance, hope, love, faith, and mercy. I realized that this was no ordinary restaurant! I flipped the menu back to the front in order to see where I was at... God's Grace, was the name of this place. The man returned and said, I recommend the 'Special of the Day'. With it you are entitled to heaping portions of everything on this menu. You've got to be kidding! I thought to myself. You mean, I can have ALL of this! What is the 'Special of the Day'? I asked with excitement ringing in my voice. Salvation, was his reply. I'll take it, I practically cried out. Then, as quickly as I made that statement, the joy left my body. A sick painful ache jerked through my stomach and tears filled my eyes. Between my sobs I said... Mister, look at me. I'm dirty and nasty. I am unclean and unworthy of such things. I'd love to have all of this, but, but, I just can't afford it. Undaunted, the man smiled again. Sir, your check has already been taken care of by that Gentleman over there, he said as he pointed to the front of the room. His name is Jesus. Turning, I saw a man whose very presence seemed to light the room. He was almost too much to look at. I found myself walking towards Him and in a shaking voice I whispered, Sir, I'll wash the dishes or sweep the floors or take out the trash. I'll do anything I can do to repay You for all this. He opened His arms and said with a smile, Son, all of this is yours if you just come unto me. Ask me to clean you up and I will. Ask me to allow you to feast at my table and you will eat. Remember, the table is reserved in your name. All you must do is accept this gift that I offer you. Astonished, I fell at his feet and said, Please, Jesus. Please clean up my life. Please change me and sit me at your table and give me this new life. Immediately, I heard the words, It is finished. I looked down and white robes adorned my squeaky clean body. Something strange and wonderful had happened. I felt new, like a weight had been lifted and I found myself seated at His table The 'Special of the Day' has been served, the Lord said to me. Salvation is yours. We sat and talked for a great while and I so enjoyed the time that I spent with Him. He told me, me of all people, that He would like for me to come back as often as I liked for another helping from God's Grace. He made g t;it clear that He wanted me to spend as much time with Him as possible. As it drew near time for me to go back outside into the real world, He whispered to me softly, And Lo, I am with you always. And then, He said something to me that I will never forget. He said... My child, do you see these empty tables throughout this room? Yes, Lord. I see them. What do they mean? I replied. These are reserved tables...but the individuals whose names are on each placard have not accepted their invitation to dine. Would you be so kind as to hand out these invitations to those who have not joined us as yet? Jesus asked. Of course, I said with excitement as I picked up the invitations. Go ye therefore into all nations, He said as I turned to leave I walked into God's Grace dirty and hungry. Stained in
[RecipesAndMore] Re: Please every one read this, Dear God
This is sweet Delma,, thanks for sending it to us. Hugs, Janet **One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/10075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom0001) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
Thanks, Delma, and many blessings right back at you! Sherri On 11/23/08, Delma [EMAIL PROTECTED] wrote: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
you are very welcome my friend - Original Message - From: [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 2:39 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God This is sweet Delma,, thanks for sending it to us. Hugs, Janet -- One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
you are welcome and thank you for being a friend - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 2:41 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God Thanks, Delma, and many blessings right back at you! Sherri On 11/23/08, Delma [EMAIL PROTECTED] wrote: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
Hello Delma, what a wonderfull prayer. Thanks for sending this. Original message: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Come As You Are
You are very welcome. On 11/23/08, Frances Vitulla [EMAIL PROTECTED] wrote: Thanks shary for sending this. It brot me to tears. Thankyou. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Dirt Cups
Dirt Cups Prep Time: 15 mins Total Time: 45 mins Serves: 8 to 10 Ingredients 1 pkg. (16 oz.) OREO Chocolate Sandwich Cookies 2 cups cold milk 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed 8 to 10 (7-oz.) paper or plastic cups Gummy worms Preparation Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate until ready to serve. Garnish with gummy worms just before serving. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
your very welcome - Original Message - From: Frances Vitulla [EMAIL PROTECTED] To: recipesandmore@googlegroups.com Sent: Sunday, November 23, 2008 2:55 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God Hello Delma, what a wonderfull prayer. Thanks for sending this. Original message: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] country music news november 21
Tim McGraw Says Saturday Night Live Preparation Is Fun ... So Far Fri. November 21.2008 5:15 PM EST Tim McGraw says he expects to be nervous as the host of the Saturday Night Live episode airing Saturday (Nov. 22) on NBC. So far now, it's fun, McGraw told CMT Insider this week during rehearsals in New York City. I'm sure my nerves will get bundled up a little bit when the day comes, but the guys are great. All the cast and the people working on the show make it really as easy for you as they can, but there's a certain 'scared-ness' that comes with doing live stuff. This is his first time hosting the comedy series. The history that's involved with Saturday Night Live is pretty special to be a part of, he said. As an artist, it's pretty special to be on here just to sing, but to be on as host and be involved in the skits -- and a lot of skits -- is a pretty cool thing. You just gotta trust everybody and kinda do your thing. McGraw's SNL appearance coincides with the release of his new movie, Four Christmases, starring Vince Vaughn and Reese Witherspoon. Julianne Hough Not Returning to Dancing With the Stars Next Season Fri. November 21.2008 5:15 PM EST Julianne Hough will not return to Dancing With the Stars when the next season begins in May, she said Thursday (Nov. 20) in an interview with Ryan Seacrest on his syndicated radio show. I really, really want to focus on the music and, you know, kind of be taken seriously a little bit, she said. Hough, who has a record deal with Mercury Nashville, won the top prize on the show in seasons four (with Apolo Anton Ohno) and five (Helio Castroneves), but was eliminated early in season six (with Adam Carolla). She and partner Cody Linley were dismissed on Tuesday night (Nov. 18) from season seven. However, Hough said she may return to the series in the fall of 2009. Tim McGraw and Faith Hill Among Richest Famous Couples, Says Forbes Fri. November 21.2008 5:15 PM EST Tim McGraw and Faith Hill ranked fourth in a list of Hollywood's wealthiest couples between June 1, 2007 and June 1, 2008, according to Forbes magazine. They brought in $35 million together, with revenues from touring and albums, as well as Hill's royalties from her NFL Sunday Night Football theme song. Nicole Kidman and Keith Urban ranked eighth, with a combined income of $25 million. Jay-Z and Beyoncé topped the list with a combined total of $162 million. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
Thank you so much, Delma. - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 3:41 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God Thanks, Delma, and many blessings right back at you! Sherri On 11/23/08, Delma [EMAIL PROTECTED] wrote: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore]
AWESOME! A fifth grade teacher in a Christian school asked her class to look at TV commercials and see if they could use them in some way to communicate ideas about God. Here are some of the results: scroll down. God is like. BAYER ASPIRIN He works miracles. /SPAN God is like. a FORD He's got a better idea. God is like. COKE He's the real thing. (I like this one.! ^) (This is great) God is like. HALLMARK CARDS He cares enough to send His very best. God is like. TIDE He gets the stains out that others leave behind. God is like. GENERAL ELECTRIC He brings good things to life. God is like. SEARS He has everything. God is like. ALKA-SELTZER Try Him, you'll like Him God is like. SCOTCH TAPE You can't see Him, but you know He's there. /FONT God is like. DELTA He's ready when you are. God is like. ALLSTATE You're in good h ands with Him. God is like. VO-5 Hair Spray He holds through all kinds of weather. God is like. DIAL SOAP Aren't you glad you have Him? Don't you wish everybody did? (that one is my favorite) God is like. the U.S. POST OFFICE Neither rain, nor snow, nor sleet nor ice will keep Him from His appointed destination. God is like. Chevrolet. . . .the heart beat of America God is like Maxwell House. . . Good to the very last drop God is like. Bounty. .. . . He is the quicker picker upper. . can handle the tough jobs. . and He won't fall apart on you. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] 3 c. cooked rice
3 c. cooked rice 1 c. sliced celery 3/4 c. chopped onions 2 tbsp. butter, melted 2 tsp. parsley flakes 1/4 tsp. salt 3 chicken breast, split 2 cans cream of mushroom soup 2/3 c. salad dressing 1/4 c. milk 1 lb. can sm. whole carrots, drained Paprika Combine rice, celery, onions, butter, parsley and seasonings. Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast. Combine soup, salad dressing and milk, mixing until blended. Pour over chicken and bake 45 minutes at 350 degrees. Add carrots and bake 15 minutes longer or until chicken is tender. Sprinkle with paprika. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: 3 c. cooked rice
I'm sending this again. I don't know what's wrong with me these days. - Original Message - From: Marilyn L. DeWeese To: RecipesAndMore@googlegroups.com Cc: [EMAIL PROTECTED] Sent: Sunday, November 23, 2008 11:18 PM Subject: [RecipesAndMore] 3 c. cooked rice 3 c. cooked rice 1 c. sliced celery 3/4 c. chopped onions 2 tbsp. butter, melted 2 tsp. parsley flakes 1/4 tsp. salt 3 chicken breast, split 2 cans cream of mushroom soup 2/3 c. salad dressing 1/4 c. milk 1 lb. can sm. whole carrots, drained Paprika Combine rice, celery, onions, butter, parsley and seasonings. Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast. Combine soup, salad dressing and milk, mixing until blended. Pour over chicken and bake 45 minutes at 350 degrees. Add carrots and bake 15 minutes longer or until chicken is tender. Sprinkle with paprika. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHICKEN RICE BAKE
CHICKEN RICE BAKE 3 c. cooked rice 1 c. sliced celery 3/4 c. chopped onions 2 tbsp. butter, melted 2 tsp. parsley flakes 1/4 tsp. salt 3 chicken breast, split 2 cans cream of mushroom soup 2/3 c. salad dressing 1/4 c. milk 1 lb. can sm. whole carrots, drained Paprika Combine rice, celery, onions, butter, parsley and seasonings. Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast. Combine soup, salad dressing and milk, mixing until blended. Pour over chicken and bake 45 minutes at 350 degrees. Add carrots and bake 15 minutes longer or until chicken is tender. Sprinkle with paprika. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Please every one read this, Dear God
Oh, great, thanks. - Original Message - From: Delma [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, November 23, 2008 3:50 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God your very welcome - Original Message - From: Frances Vitulla [EMAIL PROTECTED] To: recipesandmore@googlegroups.com Sent: Sunday, November 23, 2008 2:55 PM Subject: [RecipesAndMore] Re: Please every one read this, Dear God Hello Delma, what a wonderfull prayer. Thanks for sending this. Original message: Dear God I know you're watching over me And I'm feeling truly blessed For no matter what I pray for You always know what's best! I have this circle of E-mail friends, Who mean a lot to me; Some days I send and send, At other times, I let them be. I am so blessed to have these friends, With whom I've grown so close; So this little poem I dictate to them, Because to me they are the Most! When I see each name download, And view the message they've sent; I know they've thought of me that day, And well wishes were their intent. So to you, my friends, I would like to say, Thank you for being a part; Of all my daily contacts, And of my life, This comes right from my heart. God bless you all is my prayer today, I'm honored to call you friend; I pray God will keep you safe, Until we write again. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
