[RecipesAndMore] FW: Janet W
admdr http://www.drmasse.com/jkqwu/alta/mtm/ckyq.htm Janet W dndnm -- -- 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 --- You received this message because you are subscribed to the Google Groups RecipesAndMore group. To unsubscribe from this group and stop receiving emails from it, send an email to recipesandmore+unsubscr...@googlegroups.com. For more options, visit https://groups.google.com/groups/opt_out.
[RecipesAndMore] Lora's Summer Squash Casserole
Lora's Summer Squash Casserole (Lora Leggett 2012.07.16) 1 tablespoon butter 3 small yellow squash or whatever you have 1 medium onion, I used half of a Spanish onion 1 medium green bell pepper, I used half of a very large one 1 teaspoon garlic powder 1 teaspoon sweet basil 1 ((10 3/4) can cream of celery soup, undiluted 1 cup shredded Mozzarella cheese Preheat the oven to 350 degrees. If desired, peel the squash and cut off the very tips of each end. On a cutting board, slice the squash and chop the onion into bite size pieces or slice it if you like. Rub the butter on the bottom and sides of an 8 inch square glass casserole or desired baking dish. Place the squash and onion on the bottom of the pan in one layer if possible. You can put the rest on top. Sprinkle the garlic powder and sweet basil over the vegetables and gently mix them around in the casserole so the herbs will be equally distributed. I did not measure these herbs and ran out my basil bottle. A teaspoon may not be enough for your taste. Pour the cream of celery soup over the vegetables and gently mix again to get it to spread evenly. It is important because you are not adding water or milk to dilute your sauce. Pour the Mozzarella cheese on top and spread evenly. Place the casserole on a cookie sheet and use oven mitts when putting it into or taking it out of the oven to avoid quick temperature changes to your casserole or burning yourself. .Bake 1 hour at 350 degrees. Remove casserole on cookie sheet from oven and allow to cool at least 15 or 20 minutes 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] George And Lora's Strawberry Banana Dessert
George And Lora's Strawberry Banana Dessert (Lora Leggett 2012.06.28) 1 serving pack Little Debbie Banana Twins, each cake cut into 3 pieces 8 to 10 strawberries, halved or sliced depending on size or preference 5 or so tablespoons of your favorite ice cream or Cool Whip, I used Haagen Dasce Dark Chocolate Mint Cut up the Little Debbie cakes and arrange them in the bottom of a bowl. Cover with sliced or halved strawberries. Cover that with ice cream or Cool Whip as desired. Allow to sit a few minutes for the flavor of the strawberries and ice cream to absorb into the Little Debbies. You can mix and match all the ingredients. I used what was around. I am sure Swiss Cake Rolls or other kinds of Little Debbies would work. George's vanilla ice cream was out and I just had a small ice cream container of my son's to use. It is expensive so I just used a few tablespoons to cover the strawberries. This is dedicated to the memory of George and is the first meal I have created since he passed away on June 16, 2012. -- 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] Update On George
Hi All, Starting around late Sunday and early Monday George was talking less and I had a hard time understanding what he was asking for and it became very frustrating. A nice girl named Jantelle came on Monday afternoon and helped me to give him a sponge bath and change his sheets. I was so appreciative of that because it has been a long 15 months and I wished so much to have this kind of help when Georgie was away for work. Well, I took a nice shower, took care of my feet, washed clothes and cooked dinner because she had helped me so much and made it so easy. But that night he continued to get nausea and some came up on him. I had to clean under his right shoulder and then I put a pillow case to protect him and his bottom sheet. I called Hospice and they sent Denise and she gave him a strong medication for nausea in a suppository. She said to give him that every 12 hours. I said I could do that myself. But Dr. Phillips told me on Tuesday morning that if he no longer had nausea to hold off on that. Then on Tuesday morning Washauna came. The night before, Denise told me that she did not think he had much time left. She said she could tel by the way his heart sounded and the way he looked. Washauna listened to his heart and lungs and even his bowels. He said his bowels were silent. She gave him liqued morphine in his mouth. She said for us to give him half of an eye dropper every four hours. But even before the morphine he was not responsive to her talking to him, calling him, and also tapping his chest. She called it pain but I think she means it was suppose to stimulate him abruptly. He showed no notice. We brought Olga, his mother, to see him in the late afternoon. I took her into the kitchen and told her there is not much time left and he is going home to The Lord. George Elvis has been giving him the morphine through the night. I hope Dr. Phillips can come. A chaplain named Jerry is coming to talk and pray with me at ten this morning. I also met the social worker, Danette, yesterday.It is rough but I am so thankful for everyone's prayers and support. -- 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] Tater Tot Tacos
Tater Tot Tacos 6 cups frozen Tater Tots 1 1/2 pounds ground beef 6 Tablespoons taco seasoning 1 1/2 cups shredded cheddar cheese 3/4 cup sliced ripe (black) olives 3 cups shredded lettuce 6 Tablespoons taco sauce 3/4 cup sour cream 1. Bake Tater Tots according to package directions. 2. While Tater Tots are baking, cook beef in a large skillet over medium heat until no longer pink. Drain. 3. Stir in taco seasoning. Divide Tater Tots between serving plates or bowls. 4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream. Makes 6 servings. -- 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
Re: [RecipesAndMore] Tater Tot Tacos
These sound good and I am glad someone is still out here! Lora - Original Message - From: Marsha marcat...@yahoo.com To: recipesandmore@googlegroups.com Sent: Thursday, March 08, 2012 1:15 PM Subject: [RecipesAndMore] Tater Tot Tacos Tater Tot Tacos 6 cups frozen Tater Tots 1 1/2 pounds ground beef 6 Tablespoons taco seasoning 1 1/2 cups shredded cheddar cheese 3/4 cup sliced ripe (black) olives 3 cups shredded lettuce 6 Tablespoons taco sauce 3/4 cup sour cream 1. Bake Tater Tots according to package directions. 2. While Tater Tots are baking, cook beef in a large skillet over medium heat until no longer pink. Drain. 3. Stir in taco seasoning. Divide Tater Tots between serving plates or bowls. 4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream. Makes 6 servings. -- 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 -- 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] Fw: Interested in seeing how you handle this email
IT TO 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
Re: [RecipesAndMore] Fw: Interested in seeing how you handle this email
I have that in my collection and it was a touching story. I am glad I got it from another copy because I don't like emails with a lot of forwarded addresses on them. But it was a real tear jerker of a story. Lora - Original Message - From: Rebecca Manners To: 9126188...@message.alltel.com ; Ann Harrison ; Janice Nance ; RecipesAndMore@googlegroups.com ; rhonda trull Sent: Thursday, January 26, 2012 9:31 AM Subject: [RecipesAndMore] Fw: Interested in seeing how you handle this email I don’t send these very often but this one made me think. Becky From: robbin manners Sent: Thursday, January 26, 2012 8:52 AM To: Glenda Belcher ; tiffany beverley ; cindy holloway ; CINDY Holten ; Karen Howard ; sandi lafoy ; melissa lewis ; becky manners ; bryan manners ; janet moody ; Ruthie D. NeSmith ; Pam Powell ; evelyn simmons ; charlene sorrell ; donivan neil thornton ; Teri Warnock Subject: Fw: Fw: Interested in seeing how you handle this email --- On Wed, 1/25/12, cityofodum cityofo...@windstream.net wrote: From: cityofodum cityofo...@windstream.net Subject: Fw: Fw: Interested in seeing how you handle this email To: Robbin Manners robbin_mann...@yahoo.com Date: Wednesday, January 25, 2012, 1:46 PM - Original Message - From: mansfiel...@windstream.net To: cityofo...@windstream.net Sent: Wednesday, January 25, 2012 11:31 AM Subject: Fwd: Fw: Interested in seeing how you handle this email From:Aubrey To: Undisclosed-Recipient:; Subject: Fw: Interested in seeing how you handle this email Date: Tue, 24 Jan 2012 21:39:36 -0500 FW: Interested in seeing how you handle this email - Original Message - From: Kevin Smiley To: Becky Larry Landon ; Hank O'Connel ; Henny B. ; Jerry T ; Joey Debbie Coleman ; john ; Karen Waters ; Kelly Baxter ; Lamar McReady ; lori smiley ; Paul Sparks ; Rheta Braddy ; Richard Webb ; Richard Arnhaider ; Sharon Courson ; Sheila M. Fuller ; Susan Barker ; suzie ; tom nancy grooms ; Tom Martelle Sent: Tuesday, January 24, 2012 4:36 PM Subject: FW: Interested in seeing how you handle this email One day, when I was a freshman in high school, I saw a kid from my class was walking home from school. His name was Kyle. It looked like he was carrying all of his books. I thought to myself, 'Why would anyone bring home all his books on a Friday? He must really be a nerd.' I had quite a weekend planned (parties and a football game with my friends tomorrow afternoon), so I shrugged my shoulders and went on. As I was walking, I saw a bunch of kids running toward him. They ran at him, knocking all his books out of his arms and tripping him so he landed in the dirt. His glasses went flying, and I saw them land in the grass about ten feet from him... He looked up and I saw this terrible sadness in his eyes. My heart went out to him. So, I jogged over to him as he crawled around looking for his glasses, and I saw a tear in his eye. As I handed him his glasses, I said, 'Those guys are jerks.' They really should get lives. ' He looked at me and said, 'Hey thanks!' There was a big smile on his face. It was one of those smiles that showed real gratitude. I helped him pick up his books, and asked him where he lived. As it turned out, he lived near me, so I asked him why I had never seen him before. He said he had gone to private school before now. I would have never hung out with a private school kid before. We talked all the way home, and I carried some of his books
Re: [RecipesAndMore] happy thanksgiving
Thanks. I also hope everyone had a great Thanksgiving. Lora - Original Message - From: Rebecca Manners To: cookinginthed...@acbradio.org ; RecipesAndMore@googlegroups.com ; blindcr...@yahoogroups.com Sent: Thursday, November 24, 2011 11:52 PM Subject: [RecipesAndMore] happy thanksgiving Hi, everyone. Just wanted to wish everyone a happy Thanksgiving. Becky -- 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 -- 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
Re: [Bulk] [RecipesAndMore] web site I came across
MessageYou may be right. Sorry about that. Becky From: Sandy from OK! Sent: Tuesday, September 06, 2011 10:39 PM To: recipesandmore@googlegroups.com Subject: RE: [Bulk] [RecipesAndMore] web site I came across I believe it is directionsforme.org -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Tuesday, September 06, 2011 4:39 PM To: cookinginthed...@acbradio.org; RecipesAndMore@googlegroups.com Subject: [Bulk] [RecipesAndMore] web site I came across Hi, everyone. Some of you may know about this web site; however, I thought I would pass it on anyway. I found it during a google search. Enjoy. The web site is www.directionsforme.com Becky -- 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 -- 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 -- 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] web site I came across
Hi, everyone. Some of you may know about this web site; however, I thought I would pass it on anyway. I found it during a google search. Enjoy. The web site is www.directionsforme.com Becky -- 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
RE: [Bulk] [RecipesAndMore] web site I came across
I believe it is directionsforme.org -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Tuesday, September 06, 2011 4:39 PM To: cookinginthed...@acbradio.org; RecipesAndMore@googlegroups.com Subject: [Bulk] [RecipesAndMore] web site I came across Hi, everyone. Some of you may know about this web site; however, I thought I would pass it on anyway. I found it during a google search. Enjoy. The web site is www.directionsforme.com Becky -- 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 -- 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] Happy Labor Day
Happy Labor Day, All! I am going to have a visit from my friend, Karla, and Georgie is going to grill. My foot is still hurting but I look forward to this day. I watched the MDA Telethon last night. It only went 6 hours but people can still call 1-800-FIGHTMD It's the unofficial last day of summer. As for the work, it just goes on, no rest for the weary. Lora -- 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
Re: [RecipesAndMore] Happy Labor Day
Same to you. Have a good day. Becky From: Lora Leggett Sent: Monday, September 05, 2011 6:04 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] Happy Labor Day Happy Labor Day, All! I am going to have a visit from my friend, Karla, and Georgie is going to grill. My foot is still hurting but I look forward to this day. I watched the MDA Telethon last night. It only went 6 hours but people can still call 1-800-FIGHTMD It's the unofficial last day of summer. As for the work, it just goes on, no rest for the weary. Lora -- 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 -- 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
Re: [Bulk] [RecipesAndMore] interesting recipe
MessageI know; it does sound good. It would probably be easy to make too. Becky From: Sandy from OK! Sent: Thursday, August 18, 2011 10:11 PM To: recipesandmore@googlegroups.com Subject: RE: [Bulk] [RecipesAndMore] interesting recipe Thanks so much for this! I only had seen where they were mashed and fried in bacon grease; this is awesome. I used to get them canned! Sandy -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Thursday, August 18, 2011 7:09 AM To: RecipesAndMore@googlegroups.com Subject: [Bulk] [RecipesAndMore] interesting recipe Hi, everyone. I got this from another list; it sounds pretty easy and interesting. Becky Refried Beans This Recipe is pretty authentic. 1) Soak Pinto Beans overnight in water and then pour off the water and rinse continually until water is clear 2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours! 3) Sautee lots of fresh garlic and chopped onions and add to the beans, Also add Bay Leaves and Cumin (lots) Now for the trick: 4) When Beans are tender add salt to taste, remove from heat and mash them good with a potato masher etc... Then (remember the trick for making fluffy potatoes? Well it works for pintos as well) put the mashed beans into a deep casserole dish and bake covered in the oven for approx 1 hour on 350 degrees. These beans will be just like the real thing only no added fats! -- 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 -- 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 -- 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] interesting recipe
Hi, everyone. I got this from another list; it sounds pretty easy and interesting. Becky Refried Beans This Recipe is pretty authentic. 1) Soak Pinto Beans overnight in water and then pour off the water and rinse continually until water is clear 2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours! 3) Sautee lots of fresh garlic and chopped onions and add to the beans, Also add Bay Leaves and Cumin (lots) Now for the trick: 4) When Beans are tender add salt to taste, remove from heat and mash them good with a potato masher etc... Then (remember the trick for making fluffy potatoes? Well it works for pintos as well) put the mashed beans into a deep casserole dish and bake covered in the oven for approx 1 hour on 350 degrees. These beans will be just like the real thing only no added fats! -- 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
RE: [Bulk] [RecipesAndMore] interesting recipe
Thanks so much for this! I only had seen where they were mashed and fried in bacon grease; this is awesome. I used to get them canned! Sandy -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Thursday, August 18, 2011 7:09 AM To: RecipesAndMore@googlegroups.com Subject: [Bulk] [RecipesAndMore] interesting recipe Hi, everyone. I got this from another list; it sounds pretty easy and interesting. Becky Refried Beans This Recipe is pretty authentic. 1) Soak Pinto Beans overnight in water and then pour off the water and rinse continually until water is clear 2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours! 3) Sautee lots of fresh garlic and chopped onions and add to the beans, Also add Bay Leaves and Cumin (lots) Now for the trick: 4) When Beans are tender add salt to taste, remove from heat and mash them good with a potato masher etc... Then (remember the trick for making fluffy potatoes? Well it works for pintos as well) put the mashed beans into a deep casserole dish and bake covered in the oven for approx 1 hour on 350 degrees. These beans will be just like the real thing only no added fats! -- 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 -- 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] George Is Home From The Hospital
George came home from the hospital about 6PM August 10 by ambulance. He has a feeding tube and catheter. He is also still having breathing treatments to clear his lungs. He is restricted to no liquids by mouth because of the lung infection and they are afraid he will aspirate, which is getting water or other liquids into the lungs. He has several kinds of medication for pain, for nutritonal supplements, for breathing and other things. They now have to be crushed and inserted into the feeding tube by a syringe. So I am getting sighted help to do this part. Our son and I have devised a schedule four times a day, mostly at the 6 and 12 o'clock hours of the day. He gets pills and blood sugar testing. He also is repositioned in bed and cleaned up if necessary. I give him a few small ice chips and sometimes mouth wash on a little sponge or swab for the mouth. i dip the little sponge into cinnamon mouth wash. The food for the feeding tube is a liquid that comes in 8 ounce cans. His machine is set at 70 CC's (cubic centimeters) and each can has 230 of them. So one little can goes slightly more than three hours. We brought ten of them home with him and the company shipped 216 more that arrived from South Bend, Indiana on Thursday. We were not able to get the same home health care agency as before because they said they had too large a case load. We were very disappointed because we really like and more importantly respect Melody Ford and she looked forward to coming back. Well, we were assigned another agency and after only two days we have decided we do not want to continue with them. We are on a waiting list for when our other agency has an opening and besides we will do just fine and really we do have the right to refuse the home health care. It is hard to explain but the three ladies we met were very nice people. But they did not seem like they would be that much help and they had difficulty understanding us, our disabilities, and our abilities for that matter. Even George in his state of ill health said That's all. Wrap it up. I think it is best because we are under enough stress as things are. My brother Dan is coming today to help with some of George's care because my son already had special plans for much of this day. There is an engagement party for one of his friends. I know it is a lot of work but it is wonderful to have George home again. He will probably be on this feeding for a few weeks and then the doctors will decide what treatment options there are for the pancreas. Dr. Phillips is coming on the 18th to see us. I am still taking three prescriptions for diabetes, antibiotic and pain. I do not think my foot has made as much progress as it should. I will ask the doctor next Thursday. It is good to be home and George and I wish to thank everyone for their thoughts and prayers. Lora -- 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
RE: [Bulk] [RecipesAndMore] George Is Home From The Hospital
Awesome news, Lora! Continually praying for the best! -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Lora Leggett Sent: Saturday, August 13, 2011 7:13 AM To: RecipesAndMore@googlegroups.com Subject: [Bulk] [RecipesAndMore] George Is Home From The Hospital George came home from the hospital about 6PM August 10 by ambulance. He has a feeding tube and catheter. He is also still having breathing treatments to clear his lungs. He is restricted to no liquids by mouth because of the lung infection and they are afraid he will aspirate, which is getting water or other liquids into the lungs. He has several kinds of medication for pain, for nutritonal supplements, for breathing and other things. They now have to be crushed and inserted into the feeding tube by a syringe. So I am getting sighted help to do this part. Our son and I have devised a schedule four times a day, mostly at the 6 and 12 o'clock hours of the day. He gets pills and blood sugar testing. He also is repositioned in bed and cleaned up if necessary. I give him a few small ice chips and sometimes mouth wash on a little sponge or swab for the mouth. i dip the little sponge into cinnamon mouth wash. The food for the feeding tube is a liquid that comes in 8 ounce cans. His machine is set at 70 CC's (cubic centimeters) and each can has 230 of them. So one little can goes slightly more than three hours. We brought ten of them home with him and the company shipped 216 more that arrived from South Bend, Indiana on Thursday. We were not able to get the same home health care agency as before because they said they had too large a case load. We were very disappointed because we really like and more importantly respect Melody Ford and she looked forward to coming back. Well, we were assigned another agency and after only two days we have decided we do not want to continue with them. We are on a waiting list for when our other agency has an opening and besides we will do just fine and really we do have the right to refuse the home health care. It is hard to explain but the three ladies we met were very nice people. But they did not seem like they would be that much help and they had difficulty understanding us, our disabilities, and our abilities for that matter. Even George in his state of ill health said That's all. Wrap it up. I think it is best because we are under enough stress as things are. My brother Dan is coming today to help with some of George's care because my son already had special plans for much of this day. There is an engagement party for one of his friends. I know it is a lot of work but it is wonderful to have George home again. He will probably be on this feeding for a few weeks and then the doctors will decide what treatment options there are for the pancreas. Dr. Phillips is coming on the 18th to see us. I am still taking three prescriptions for diabetes, antibiotic and pain. I do not think my foot has made as much progress as it should. I will ask the doctor next Thursday. It is good to be home and George and I wish to thank everyone for their thoughts and prayers. Lora -- 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 -- 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] Smoked Sausage Jambolaya
Smoked Sausage Jambolaya 1 pound Smoked Sausage, cut in 1/2 inch pieces 1 pound Ground Beef 2 yellow Onions, chopped 1 28oz can Tomatoes 1 teaspoon Pepper 1/2 cup uncooked Rice 2 1/2 cups Water 6 cloves Garlic, minced 1 1/2 teaspoon Salt Brown Sausage in skillet. Remove sausage and drain off grease. Combine ground beef, onions, and garlic in skillet and cook until meat is browned. Drain off grease. Add tomatoes, salt, pepper and sausage. cover and simmer for 20 minutes. Add rice and water. Cover and cook for 40 minutes. From Our Home to Yours Ozark First Church of the Nazarene 2004 -- 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] interesting recipe
Hi, everyone. I got this from another list. It sounds interesting. I have not tried it so don’t know how it tastes. Becky Basil-Mint Lemonade Recipe | wokwithray.net- Filipino Asian Home Style Cooking Yesterday we stopped into an Asian eatery. My daughter and I shared a glass of lemonade. It didn't taste like plain American version but I couldn't put my finger on what was different. The glass had pulp on the bottom which was to me anyway refreshing. The following recipe sounds like a wonderful summer treat. Now to start a new mint plant. In the meantime I'll have to pick up some mint. I have basil coming out my ears from our garden. INGREDIENTS: 1 ¾ – 2 cups of lemon juice (about 10 to 12 lemons) 8 cups of water Basil-mint simple syrup Ice cubes DIRECTIONS: 1. Squeeze lemons to get 1 ¾ to 2 cups of lemon juice (remove all seeds). 2. In a large pitcher, mix cooled ** basil-mint simple syrup, lemon juice, and 8 cups of water. 3. Add more sugar if you prefer. 4. Serve with ice (preferably chilled overnight) ** Basil-Mint Simple Syrup Ingredients 1 bunch of basil 1 bunch of mint – leave a few for garnishing 2 cups water 2 cups sugar Basil-Mint Simple Syrup Cooking Directions: 1. On medium heat, mix water and sugar in medium saucepan. Heat until sugar and water are dissolved. 2. Wash basil and mint and remove stems. 3. Add the basil and mint leaves to the saucepan, stir, and simmer for about 7 minutes. 4. Turn off heat and cool syrup to room temperature. 5. When cooled, transfer mixture to the lemonade by using a strainer. 6. Discard the leaves. 7. Garnish with the leftover mint leaves. -- 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] interesting recipe
Hi, everyone. I got this recipe from another list. I’ve never thought of using nutella in a hot chocolate recipe; I bet it would be very good though. Enjoy, Becky Hot Chocolate 1 cup whole milk 1/3 cup Nutella Pinch of salt pinch of cinnamon In a small saucepan over medium heat, heat milk to hot, but not boiling. Whisk in Nutella, cinnamon and salt, and whisk until the Nutella is completely melted and blended. -- 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 and rice casserole
Hi, everyone. I got this from another list. Enjoy. Becky Chicken And Rice Casserole 1 can cream of celery soup 3 boneless, skinless chicken breast halves 1 tbsp. dry onion soup mix ½ c. long-grain rice, uncooked Method 1. Combine the soup and rice in a well greased crock pot. 2. Stir well. 3. Put the chicken breasts on top of the rice mixture. 4. Sprinkle the onion soup mix over the chicken breasts. 5. Cover and cook on low 7 to 9 hours. 6. Serve hot. -- 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] O.T. question
Hi, everyone. Has anyone from the list received an email about “copyright infringement?” I just got one stating that apparently, some copyrighted material has appeared on this list. It was from someone named Liane Pifer. I don’t know why she tried to contact me since I am not a moderator, owner, etc. Has anyone seen any messages to this effect? Could it be a virus or something? If this is off topic, I appologize. If so, feel free to email me off list at rebeccamann...@hotmail.com Thanks, Becky -- 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
Re: [RecipesAndMore] O.T. question
Hi Becky, I never saw anything like that. Boy that's weird. There really isn't much traffic on here anyway and do not know if anyone is really moderating. We have been just kind of taking care of ourselves. I hope you did not get viruses, that stuff is awful! Lora Original Message - From: Rebecca Manners To: RecipesAndMore@googlegroups.com Sent: Thursday, June 16, 2011 4:07 PM Subject: [RecipesAndMore] O.T. question Hi, everyone. Has anyone from the list received an email about “copyright infringement?” I just got one stating that apparently, some copyrighted material has appeared on this list. It was from someone named Liane Pifer. I don’t know why she tried to contact me since I am not a moderator, owner, etc. Has anyone seen any messages to this effect? Could it be a virus or something? If this is off topic, I appologize. If so, feel free to email me off list at rebeccamann...@hotmail.com Thanks, Becky -- 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 -- 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
RE: [RecipesAndMore] O.T. question
I didn't get a message like that either. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Lora Leggett Sent: Thursday, June 16, 2011 5:43 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] O.T. question Hi Becky, I never saw anything like that. Boy that's weird. There really isn't much traffic on here anyway and do not know if anyone is really moderating. We have been just kind of taking care of ourselves. I hope you did not get viruses, that stuff is awful! Lora Original Message - From: Rebecca Manners mailto:rebeccamann...@hotmail.com To: RecipesAndMore@googlegroups.com Sent: Thursday, June 16, 2011 4:07 PM Subject: [RecipesAndMore] O.T. question Hi, everyone. Has anyone from the list received an email about copyright infringement? I just got one stating that apparently, some copyrighted material has appeared on this list. It was from someone named Liane Pifer. I don't know why she tried to contact me since I am not a moderator, owner, etc. Has anyone seen any messages to this effect? Could it be a virus or something? If this is off topic, I appologize. If so, feel free to email me off list at rebeccamann...@hotmail.com Thanks, Becky -- 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 -- 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 -- 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
Re: [RecipesAndMore] O.T. question
I didn’t as far as I know; I scanned my computer afterwords. Becky From: Lora Leggett Sent: Thursday, June 16, 2011 5:42 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] O.T. question Hi Becky, I never saw anything like that. Boy that's weird. There really isn't much traffic on here anyway and do not know if anyone is really moderating. We have been just kind of taking care of ourselves. I hope you did not get viruses, that stuff is awful! Lora Original Message - From: Rebecca Manners To: RecipesAndMore@googlegroups.com Sent: Thursday, June 16, 2011 4:07 PM Subject: [RecipesAndMore] O.T. question Hi, everyone. Has anyone from the list received an email about “copyright infringement?” I just got one stating that apparently, some copyrighted material has appeared on this list. It was from someone named Liane Pifer. I don’t know why she tried to contact me since I am not a moderator, owner, etc. Has anyone seen any messages to this effect? Could it be a virus or something? If this is off topic, I appologize. If so, feel free to email me off list at rebeccamann...@hotmail.com Thanks, Becky -- 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 -- 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 -- 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] Chili Coney Dogs Recipe
Chili Coney Dogs Recipe 1 pound lean ground beef (90% lean) 1 can (15 ounces) tomato sauce 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon dried minced onion 1/2 teaspoon garlic powder 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/2 teaspoon pepper Dash cayenne pepper 8 hot dogs 8 hot dog buns, split Shredded cheddar cheese, relish and chopped onion, optional In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices. Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings. Chili Coney Dogs published in Simple Delicious June/July 2010, p62 -- 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
Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed
OK. Thanks. Becky From: Lora Leggett Sent: Monday, May 30, 2011 6:22 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed Hi Becky, I am looking forward to mine later tonight. Just make sure you get the corrected amount of water. 4 to 5 cups. - Original Message - From: Rebecca Manners To: recipesandmore@googlegroups.com Sent: Monday, May 30, 2011 5:45 PM Subject: Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed These sound good. Becky From: Lora Leggett Sent: Monday, May 30, 2011 5:35 PM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- 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 -- 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 -- 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 -- 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] George And Lora's Oven Barbecued Ribs Detailed
George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- 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
Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed
These sound good. Becky From: Lora Leggett Sent: Monday, May 30, 2011 5:35 PM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- 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 -- 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
Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed
You need much more water, about 4 to 5 cups. Sorry. I just never really measured. I just did it now with one strip of ribs and it needed that much. - Original Message - From: Lora Leggett To: RecipesAndMore@googlegroups.com Sent: Monday, May 30, 2011 5:35 PM Subject: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- 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 -- 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
Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed
Hi Becky, I am looking forward to mine later tonight. Just make sure you get the corrected amount of water. 4 to 5 cups. - Original Message - From: Rebecca Manners To: recipesandmore@googlegroups.com Sent: Monday, May 30, 2011 5:45 PM Subject: Re: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed These sound good. Becky From: Lora Leggett Sent: Monday, May 30, 2011 5:35 PM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- 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 -- 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 -- 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] Breaded Pork Chops
Breaded Pork Chops 1 egg, lightly beaten 1/2 cup milk 1-1/2 cups crushed saltines 6 boneless pork loin chops (1-inch thick and 4 ounces each) 1/4 cup canola oil In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 8-10 minutes on each side or until meat is no longer pink. Yield: 6 servings. Published Taste of Home June/July 1993 Page 37 -- 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] St, James Baked Beans
St, James Baked Beans 6 slices bacon, diced 1/2 cup chopped onion 1 (16 oz,) can pork and beans, drained 1 (16 oz.can lima beans, drained 1 (15 oz.) can kidney beans, rinsed and drained 1 (10 oz. ) package of sharp cheddar cheese, cubed 1 cup Ketchup 3/4 cup firmly packed dark brown sugar 1 tablespoon Worcestershire sauce Heat oven to 325 degrees. Butter a 1-1/2 quart casserole. In a small skillet saute the bacon and onions until the bacon is crisp and the onions are lightly browned, drain well. In a large bowl combine the remaining ingredients. Add bacon-onion mixture, mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1-1/2 hours. Serves 8. -- 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] CREAMSICLE CAKE
CREAMSICLE CAKE-Judy in Alaska ? 1 pkg. orange cake mix (can use a white cake mix and add 1 tsp. orangeextract to it) 1 pkg. (3.4 oz.) orange Jell-O 1 cup boiling water 1/2 cup cold water ? Make and bake cake according to package directions for a 9 x 13 inch cake. ? In the meantime, stir Jell-O into boiling water until dissolved and stir in cold water; set aside at room temperature. Cool cake about 20 minutes; poke holes all over the top with a meat fork. Pour Jell-O slowly over cake, letting it soak in. Chill for at least 1 hour, before frosting. ? NOTE: You can add some grated orange rind to the cake mix?about 2 tsp. ? Frosting: 1 pkg. (4 serving size) instant vanilla pudding 1 cup cold milk 1 tsp. vanilla 1 tsp. orange extract 1 container (8 oz.) frozen whipped topping, thawed ? Beat all but whipped topping, together on low speed of electric mixer. Chill until thick. Fold into whipped topping. Spread on cake and refrigerate until serving time. I am gonna try this using strawberry cake mix/jello. Hugs,Janet -- 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] Lemon Coconut Cake
Lemon Coconut Cake 5 egg whites 3/4 cup shortening 1-1/2 cups sugar 1-1/2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk FILLING: 3/4 cup sugar 2 tablespoons cornstarch Dash salt 3/4 cup cold water 2 egg yolks 3 tablespoons lemon juice 1 tablespoon butter FROSTING: 3/4 cup shortening 3-3/4 cups confectioners' sugar 1 teaspoon vanilla extract 1/3 cup water 1-1/4 cups flaked coconut Directions Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature. In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut. Yield: 12-14 servings. Hugs, Janet -- 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] Sweet Cherry French Toast
Sweet Cherry French Toast 8 slices French bread (1 inch thick) 6 eggs 1-1/2 cups milk 1/3 cup maple syrup 2 tablespoons sugar 1 tablespoon grated orange peel 1/8 teaspoon salt CHERRY TOPPING: 4 cups fresh or frozen pitted sweet cherries 1/2 cup orange juice 1 tablespoon sugar 4 teaspoons cornstarch 4 teaspoons cold water Vanilla yogurt Directions Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight. Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown. Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt. Yield: 4 servings. Hugs Janet = -- 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] Nothing to it Chicken Serves: 3 Mr. Food
Nothing to it Chicken Serves: 3 Mr. Food 1/2 cup creamy Parmesan salad dressing 1/3 cup chicken broth 2 teaspoons Dijon-style mustard 1/2 teaspoon salt 1/2 teaspoon white or black pepper 1 (2½- to 3-pound) chicken, cut into 8 pieces Preheat oven to 350°F. In a large bowl, combine all ingredients except chicken; mix well. Add chicken pieces and coat well. Place chicken in a 9 x 13 baking dish and pour remaining mixture over top. Bake 1 hour, or until chicken is no longer pink and juices run clear. Hugs Janet -- 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] Classic Old Fashioned Lemon Squares
Classic Old Fashioned Lemon Squares 2-1/4 cups White Lily all purpose flour, divided 1/2 cup powdered sugar 1 cup unsalted cold butter 4 large eggs 2 cups of granulated sugar 1/3 cup freshly squeezed lemon juice 1/2 teaspoon baking powder Extra powdered sugar to sprinkle on top Combine 2 cups of the flour with 1/2 cup of powdered sugar. Slice the butter into the flour mixture and use a pastry cutter to cut the butter in. Line a lightly greased 13 x 9 inch baking pan with parchment paper, leaving some extra along the edges as handles so you can lift the dessert out of the pan after it cools. Add flour mixture to the pan and press into pan, using a bit of flour on your hands if it tends to stick. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. Whisk the eggs; add the sugar and lemon juice and whisk together. Combine the remaining 1/4 cup of flour with baking powder and add to egg mixture, whisking it in. Pour the batter over the cooked crust. Bake at 350 degrees for an additional 25 minutes, or until set. Cool completely on a wire rack. Lift out of pan, sift some extra powdered sugar over the top and cut into bars. Makes 1 to 2 dozen or so depending on how big ya cut 'em! Hugs Janet -- 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] Strawberry Pecan Cake
Strawberry Pecan Cake Preheat oven to 350 degrees. Grease and flour 3 cake pans. Mix the following ingredients: 1 box white cake mix 4 eggs 1/2 cup milk 1 cup coconut 1 box strawberry jello 1 cup frozen strawberries 1/2 cup veg. oil 1 cup pecan Bake until toothpick comes out clean. Topping and filling 1 stick butter 1/2 cup drained frozen strawberries 1/2 cup pecans 1 box confectioners sugar 1/2 cup coconut For topping and filling: Cream sugar and butter, fold in other ingredients...Spread over cake. Hugs Janet -- 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] happy mother's day
Hi, everyone. This is to all the mothers out there. Hope you all had a wonderful day. Becky -- 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
Re: [RecipesAndMore]
Wow! Sounds like you are keeping busy. Happy late Easter to you too. Becky From: To You From Janet Sent: Sunday, April 24, 2011 2:15 AM To: valerie2...@aol.com ; southernn...@yahoogroups.com ; makeamixreci...@yahoogroups.com ; janetskitc...@yahoogroups.com ; delmascor...@googlegroups.com ; recipesandmore@googlegroups.com ; thrifty_co...@yahoogroups.com ; domestic_bl...@yahoogroups.com Subject: [RecipesAndMore] Popping in to say hello, and Happy Easter to everyone. I have been kindda out of the loop here for awhile. I am still dieting and doing great so far. I am down 55 lbs and wearing my old comfy size 12 jeans I never thought I would ever wear again! I am still doing my walking and its not a painful struggle anymore. I look forward to having that time to myself. I can walk a fast pace for an hour in the morning and an hour in the afternoons and I feel great! Work is drawing to an end for me next month the 26th. Looking forward to my 2 months off. We plan another trip to Pierre, South Dakota again this summer. We bought a Bayliner ski boat last month that we are dying to get in the water. Its been so cold and rainy here these past weeks, seems like Winter has come back to us! Tuesday is was cold,windy,rainy,sleet,hail, snowed,then thundered and lightening all in one day!! Strange weather. Well I guess I better get ready for bed now. I have to get up and get some of the dinner cooked to take down to moms. Everyone be safe if you have to travel tomorrow. I will try and get back in the swing of things soon. Happy Easter, Janet -- 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 -- 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]
Popping in to say hello, and Happy Easter to everyone. I have been kindda out of the loop here for awhile. I am still dieting and doing great so far. I am down 55 lbs and wearing my old comfy size 12 jeans I never thought I would ever wear again! I am still doing my walking and its not a painful struggle anymore. I look forward to having that time to myself. I can walk a fast pace for an hour in the morning and an hour in the afternoons and I feel great! Work is drawing to an end for me next month the 26th. Looking forward to my 2 months off. We plan another trip to Pierre, South Dakota again this summer. We bought a Bayliner ski boat last month that we are dying to get in the water. Its been so cold and rainy here these past weeks, seems like Winter has come back to us! Tuesday is was cold,windy,rainy,sleet,hail, snowed,then thundered and lightening all in one day!! Strange weather. Well I guess I better get ready for bed now. I have to get up and get some of the dinner cooked to take down to moms. Everyone be safe if you have to travel tomorrow. I will try and get back in the swing of things soon. Happy Easter, Janet -- 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
Re: [RecipesAndMore]
appy Easter to All, I hope everyone has a very nice Easter Sunday. I will be helping George, watching movies, and eating some ham, sweet potatoes, and candy, and maybe some matzo ball soup. George is very weak but doing better in some ways. We are still trying to get some calories in him and trying to get him stronger. His sister and her husband are coming on the first of May so we are looking forward to that. s - Original Message - From: To You From Janet To: valerie2...@aol.com ; southernn...@yahoogroups.com ; makeamixreci...@yahoogroups.com ; janetskitc...@yahoogroups.com ; delmascor...@googlegroups.com ; recipesandmore@googlegroups.com ; thrifty_co...@yahoogroups.com ; domestic_bl...@yahoogroups.com Sent: Sunday, April 24, 2011 2:15 AM Subject: [RecipesAndMore] Popping in to say hello, and Happy Easter to everyone. I have been kindda out of the loop here for awhile. I am still dieting and doing great so far. I am down 55 lbs and wearing my old comfy size 12 jeans I never thought I would ever wear again! I am still doing my walking and its not a painful struggle anymore. I look forward to having that time to myself. I can walk a fast pace for an hour in the morning and an hour in the afternoons and I feel great! Work is drawing to an end for me next month the 26th. Looking forward to my 2 months off. We plan another trip to Pierre, South Dakota again this summer. We bought a Bayliner ski boat last month that we are dying to get in the water. Its been so cold and rainy here these past weeks, seems like Winter has come back to us! Tuesday is was cold,windy,rainy,sleet,hail, snowed,then thundered and lightening all in one day!! Strange weather. Well I guess I better get ready for bed now. I have to get up and get some of the dinner cooked to take down to moms. Everyone be safe if you have to travel tomorrow. I will try and get back in the swing of things soon. Happy Easter, Janet -- 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 -- 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] Lentil And Mixed Vegetable Casserole Recipe
A very good recipe. Tried True. Lentil And Mixed Vegetable Casserole Recipe Food.com - 177588 1 lb dried lentils, sorted and rinsed (2 cups) 2 (14 1/2 ounce) cans ready to serve vegetable broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained 1 (10 3/4 ounce) can condensed golden mushroom soup 1 MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker. 2 Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender. 3 Stir in veggies and soup. 4 Cover and cook on low heat about 30 minutes or until veggies are tender. -- 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] Sausage and Tator Tot Casserole
Sausage and Tator Tot Casserole 1-1 1/2 pound package frozen tater tots 2 pounds bulk sausage 1 can cream of mushroom soup 1 can French style green beans 1 cup cheese Brown sausage, drain off fat, add can of mushroom soup to sausage mixture and pour into casserole dish. Drain can of greenbeans and lay them on top of the meat. Sprinkle cheese on top of green beans. Layer tator tots on top and bake at 400 degrees for 30 minutes or until dish begins to bubble. -- 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] Wild Rice and Beef Casserole
Wild Rice and Beef Casserole Betty Crocker 1 lb lean (at least 80%) ground beef 1 package (6.2 oz) fast-cooking long-grain and wild rice mix 1 can (10.75 oz) condensed tomato soup 1/4 cup milk 1/4 teaspoon pepper 1 cup shredded Cheddar cheese (4 oz) 1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. 2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain 3. Meanwhile, make rice mix as directed on package-except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole. 4. Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot. -- 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] Hamburger Rice Skillet
Hamburger Rice Skillet 1 pound ground beef 1 medium onion, sliced into rings 1 medium green pepper, chopped 1 clove garlic, minced 1 cup medium grain rice 1 16 ounce can tomatoes, cut up 1 8 ounce can tomato sauce 1 teaspoon Worcestershire 1/2 teaspoon dry basil, crushed In skillet cook beef, onion, pepper, garlic until browned; drain. Add rice; cook, stirring constantly, for 2 minutes. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boiling. Reduce heat. Cover; simmer 25 to 30 minutes or until rice is tender. Stir occasionally. Serves 4 to 6. -- 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] Slow Cooker Reuben Sandwiches Recipe from Betty Crocker
Slow Cooker Reuben Sandwiches Recipe from Betty Crocker 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese 1 Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices sprinkle spices over brisket.) 2 Cover and cook on Low heat setting 9 to 11 hours. 3 Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Wow! Congratulations!. Keep up the good work. Becky From: starfire1...@aol.com Sent: Monday, March 14, 2011 6:23 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] Bow~tie Lasagna Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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 -- 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 -- 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 -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Thank you Becky,, I'm sticking to it. I still see all the yummys that ya'll post. I just haven't been here scouting out good ones myself to share, again I'm sorry. I try to keep myself busy, and so far its helping. Hugs,~Janet~ In a message dated 3/15/2011 10:58:07 A.M. Central Daylight Time, rebeccamann...@hotmail.com writes: Wow! Congratulations!. Keep up the good work. Becky From: _Starfire1939@aol.com_ (mailto:starfire1...@aol.com) Sent: Monday, March 14, 2011 6:23 PM To: _recipesandmore@googlegroups.com_ (mailto:recipesandmore@googlegroups.com) Subject: Re: [RecipesAndMore] Bow~tie Lasagna Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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 -- 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 -- Access the Recipes And More list archives at: _http://www.mail-archive.com/recipesandmore%40googlegroups.com/_ (http://www.mail-archive.com/recipesandmore@googlegroups.com/) Visit the group home page at: _http://groups.google.com/group/RecipesAndMore_ (http://groups.google.com/group/RecipesAndMore) -- Access the Recipes And More list archives at: _http://www.mail-archive.com/recipesandmore%40googlegroups.com/_ (http://www.mail-archive.com/recipesandmore@googlegroups.com/) Visit the group home page at: _http://groups.google.com/group/RecipesAndMore_ (http://groups.google.com/group/RecipesAndMore) -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Congratulations on a task not easy to do and stick with. I know I couldn't do it but wish I could. Alberta and Mr. Loman -- 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] Bow~tie Lasagna
Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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] Peas ~n~ Cheese Noodles
Peas ~n~ Cheese Noodles 1 (12-ounce) package wide egg noodles 1/4 cup (1/2 stick) butter or margarine, melted 1 (10¾-ounce) can Cheddar cheese soup 3/4 cup sour cream 2/3 cup milk 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon white pepper 1 (10-ounce) package frozen peas Instructions 1. Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray. 2. Cook noodles according to package directions and drain; place in a large bowl and mix with melted butter 3. In a small bowl, combine remaining ingredients, except peas, until well blended. Add to noodles and mix to evenly coat noodles. Mix in peas then pour mixture into prepared casserole dish. 4. Bake 40 minutes, or until top is light golden. -- 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] Garden Pasta Toss
Garden Pasta Toss 12 ounces uncooked tri-colored rotelle or other twist pasta 3 cups broccoli florets 1/2 pound fresh mushrooms, quartered 1 large red onion, cut in half and sliced 1 medium red bell pepper, cut into 1/4-inch strips 1 (10-1/2-ounce) can condensed chicken broth 2 teaspoons dried basil 1 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1 (16-ounce) container reduced-fat sour cream Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm. Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the broth, basil, thyme, crushed red pepper, and _salt_ (#) ; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally. Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately. -- 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] Homemade Noodles
Homemade Noodles 2 1/2 cups all-purpose flour 2 eggs 1/3 cup milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/4 cup (1/2 stick) butter In a large bowl, combine all the ingredients; mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16 x 20 rectangle. Cut into 1/4 x 5 strips and allow to sit for 15 minutes. Meanwhile, bring a soup pot of water to a boil over high heat. Drop about half the noodles into the boiling water and cook for 10 to 12 minutes, or until tender, stirring frequently. With a slotted spoon, remove the noodles to a colander to drain. Repeat with the remaining noodles. Toss with the butter and serve immediately. Make sure to stir the noodles as you drop them into the boiling water to keep them from sticking together. -- 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] Fettuccine Alla Vodka
Fettuccine Alla Vodka 1 tablespoon olive oil 3 garlic cloves, minced 1/4 cup vodka 1 (28-ounce) can diced tomatoes, undrained 1 (8-ounce) container mascarpone cheese 2 tablespoons coarsely chopped fresh basil 1 teaspoon salt 1 teaspoon black pepper 1 pound fettuccine In a medium saucepan, heat the oil over medium heat. Add the garlic, and sauté for 1 to 2 minutes, just until golden. Add the vodka and the tomatoes with their juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Add the mascarpone cheese, basil, salt, and pepper; stir until thoroughly combined and the cheese is melted. Meanwhile, in a soup pot, cook the fettuccine according to the package directions. Drain, return the fettuccine to the pot, and pour the tomato and cheese mixture over it. Serve immediately. -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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 -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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 -- 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 -- 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
Re: [RecipesAndMore] Bow~tie Lasagna
Hi, Wow, that is absolutely wonderful! Congratulations! If you want to share how you did it, I am certainly interested. You could email me off-list if you wish. Keep up the good work. Great job! Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Sorry ya'll,, I been on a serious diet and I been trying to stay away from all the temptations, haha I have lost 50 lbs so far, and today I signed on at Anytime Fitness for 14 days free, then I will join up after the free time. I been walking ,walking and more walking! haha. I feel so much better and being able to wear smaller clothes makes life even better too. In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time, sssmile...@gmail.com writes: Hi Janet, Good to see you back. Sherri On 3/14/11, starfire1...@aol.com starfire1...@aol.com wrote: Bow~tie Lasagna 1 package (12 ounces) uncooked bow tie pasta 1 container (15 ounces) ricotta cheese 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 jar (25 to 28 ounces) spaghetti sauce, divided 2 cups (8 ounces) shredded mozzarella cheese 1 jar (12 ounces) mild picante sauce 1/2 teaspoon garlic powder 1/2 teaspoon of salt Instructions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the pasta according to package directions; drain, rinse with cold water, drain again, and set aside. Meanwhile, in a medium-sized bowl, combine the ricotta and broccoli; set aside. Spread 1 cup of the spaghetti sauce on the bottom of a 9 x 13 baking dish that has been coated with nonstick vegetable spray. Layer half of the cooked pasta evenly over the sauce. With a tablespoon, evenly cover the pasta with the ricotta mixture. Cover with the remaining pasta, followed by the remaining spaghetti sauce. Top with the mozzarella cheese and bake for 35 to 40 minutes until cheese is melted and golden. -- 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 -- 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 -- 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 -- 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] Pintos and Kielbasa
Pintos and Kielbasa 1 large onion, chopped 1 green pepper, chopped 1 T. oil 1 lb. turkey kielbasa, sliced 1 can great northern beans, rinsed and drained 1 can pinto beans, rinsed and drained 1 can stewed tomatoes 1 can Rotel 8 oz. tomato sauce 1/2 t. garlic powder 1/4 t. pepper Saute the onion and green pepper in oil until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer until heated through. Serves 8. -- 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
Re: [RecipesAndMore] hi
Glad you are back and up and running again. Being without a computer is difficult as I've been there but not as long as you. Alberta and Mr. Loman -- 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
Re: [RecipesAndMore] hi
Hi Becky, I'm glad you are up and running again--and back with us. I'm not sure of services in your area, here where I live some of the libraries have accessible computers. Well, glad that that is behind you. Sherri On 3/9/11, Rebecca Manners rebeccamann...@hotmail.com wrote: MessageYes it was. Sometimes, it was VERY long. I got through it with God’s help though. Becky From: Jan Sent: Wednesday, March 09, 2011 4:03 PM To: recipesandmore@googlegroups.com Subject: RE: [RecipesAndMore] hi That must have been a long two months. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Wednesday, March 09, 2011 10:14 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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 -- 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 -- 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
Re: [RecipesAndMore] hi
Hi Becky and All, We will be moving our double bed out and a hospital bed in here and a chair for me that reclines. I am finally feeling well enough to go back to work moving things and washing clothes and a bunch of other stuff that got neglected so thanks for the good wishes and prayers and I am going to shut my computer down for the afternoon so Georgie can get change these beds as quickly as possible. Lora - Original Message - From: Rebecca Manners To: recipesandmore@googlegroups.com Sent: Wednesday, March 09, 2011 2:48 PM Subject: Re: [RecipesAndMore] hi Hi, Laura. Thanks for the welcome back. I will be praying for you and your husband. Becky From: Lora Leggett Sent: Wednesday, March 09, 2011 1:41 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] hi Hi, Becky, I think a lot of us are still here. In case you and others did not find out, my husband, George, had to go into the emergency room on Sunday night, February 20. He is back home now but very tired and weak. There were several medical conditions and he will have to have surgery in about six weeks or so. I appreciate all the thoughts and prayers from everyone so far and have not been updating much of anyone. Special thanks to Jan who has been my main updater and prayer warrior these past few weeks. Lora - Original Message - From: Rebecca Manners To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 09, 2011 10:14 AM Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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 -- 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 -- 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
Re: [RecipesAndMore] hi
There is one at the local department of labor. I tried to go and use it twice, but once someone else was using it and the other time they couldn't get Jaws to work. Oh, well. I have my new computer now. Becky -Original Message- From: Sherri Crum Sent: Thursday, March 10, 2011 7:42 AM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] hi Hi Becky, I'm glad you are up and running again--and back with us. I'm not sure of services in your area, here where I live some of the libraries have accessible computers. Well, glad that that is behind you. Sherri On 3/9/11, Rebecca Manners rebeccamann...@hotmail.com wrote: MessageYes it was. Sometimes, it was VERY long. I got through it with God’s help though. Becky From: Jan Sent: Wednesday, March 09, 2011 4:03 PM To: recipesandmore@googlegroups.com Subject: RE: [RecipesAndMore] hi That must have been a long two months. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Wednesday, March 09, 2011 10:14 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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 -- 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 -- 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 -- 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
Re: [RecipesAndMore] hi
Thanks. It's good to be back. Becky -Original Message- From: Alberta Hall Sent: Thursday, March 10, 2011 7:10 AM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] hi Glad you are back and up and running again. Being without a computer is difficult as I've been there but not as long as you. Alberta and Mr. Loman -- 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 -- 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
Re: [RecipesAndMore] Original Ranch Cheddar Chicken
This sounds wonderful; I love ranch dressing. Becky From: Marsha Sent: Tuesday, February 22, 2011 11:43 PM To: recipesandmore@googlegroups.com Subject: [RecipesAndMore] Original Ranch Cheddar Chicken Got this from the Hidden Valley Ranch Website. Original Ranch Cheddar Chicken 1 cup seasoned bread crumbs ¼ cup shredded sharp Cheddar cheese ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves, rinsed and pat dry ½ cup Hidden Valley® Original Ranch® Dressing Preheat oven to 350°F. In a shallow bowl, add the bread crumbs, cheddar and Parmesan cheese and stir until well combined. Evenly coat the chicken with the dressing then dredge in the bread crumb mixture. Place the chicken on a baking sheet. Bake for 35 minutes or until crispy and juices run clear. -- 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 -- 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] hi
Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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
Re: [RecipesAndMore] hi
Hi, Becky, I think a lot of us are still here. In case you and others did not find out, my husband, George, had to go into the emergency room on Sunday night, February 20. He is back home now but very tired and weak. There were several medical conditions and he will have to have surgery in about six weeks or so. I appreciate all the thoughts and prayers from everyone so far and have not been updating much of anyone. Special thanks to Jan who has been my main updater and prayer warrior these past few weeks. Lora - Original Message - From: Rebecca Manners To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 09, 2011 10:14 AM Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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
Re: [RecipesAndMore] hi
Hi, Laura. Thanks for the welcome back. I will be praying for you and your husband. Becky From: Lora Leggett Sent: Wednesday, March 09, 2011 1:41 PM To: recipesandmore@googlegroups.com Subject: Re: [RecipesAndMore] hi Hi, Becky, I think a lot of us are still here. In case you and others did not find out, my husband, George, had to go into the emergency room on Sunday night, February 20. He is back home now but very tired and weak. There were several medical conditions and he will have to have surgery in about six weeks or so. I appreciate all the thoughts and prayers from everyone so far and have not been updating much of anyone. Special thanks to Jan who has been my main updater and prayer warrior these past few weeks. Lora - Original Message - From: Rebecca Manners To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 09, 2011 10:14 AM Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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 -- 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
RE: [RecipesAndMore] hi
That must have been a long two months. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Wednesday, March 09, 2011 10:14 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I'm back online after about two months without a computer; my old one crashed. Anyway, I'm trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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
Re: [RecipesAndMore] hi
MessageYes it was. Sometimes, it was VERY long. I got through it with God’s help though. Becky From: Jan Sent: Wednesday, March 09, 2011 4:03 PM To: recipesandmore@googlegroups.com Subject: RE: [RecipesAndMore] hi That must have been a long two months. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Rebecca Manners Sent: Wednesday, March 09, 2011 10:14 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] hi Hi, everyone. Just wanted to drop in and say hello. I’m back online after about two months without a computer; my old one crashed. Anyway, I’m trying to play catch-up now. Got to go; hope everyone is doing well. Becky -- 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 -- 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 -- 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] Hamburger Stroganoff
Hi Thought this was interesting because it doesn't have the dreaded mushrooms. Hamburger Stroganoff From Our Home to Yours Ozark First Church of the Nazarene 2004 1 lb Ground Beef 4 slices chopped bacon 1/2 cup chopped Onion 1 10oz can cream of Mushroom Soup 1/2 teaspoon Salt 1/4 teaspoon Paprika 1 cup Sour Cream Hot Cooked Noodles Combine beef, bacon and onion in a large skillet. Cook over medium heat until meat is browned. Drain. Add soup, salt and paprika to the skillet. Mix well. Continue cooking for 15 minutes, stirring occasionally. Stir in Sour Cream, heat thoroughly. But don't boil. Serve over Hot Noodles. -- 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] Hamburger Stroganoff
Hi Thought this was interesting because it doesn't have the dreaded mushrooms. Hamburger Stroganoff From Our Home to Yours Ozark First Church of the Nazarene 2004 1 lb Ground Beef 4 slices chopped bacon 1/2 cup chopped Onion 1 10oz can cream of Mushroom Soup 1/2 teaspoon Salt 1/4 teaspoon Paprika 1 cup Sour Cream Hot Cooked Noodles Combine beef, bacon and onion in a large skillet. Cook over medium heat until meat is browned. Drain. Add soup, salt and paprika to the skillet. Mix well. Continue cooking for 15 minutes, stirring occasionally. Stir in Sour Cream, heat thoroughly. But don't boil. Serve over Hot Noodles. -- 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] Original Ranch Cheddar Chicken
Got this from the Hidden Valley Ranch Website. Original Ranch Cheddar Chicken 1 cup seasoned bread crumbs ¼ cup shredded sharp Cheddar cheese ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves, rinsed and pat dry ½ cup Hidden Valley® Original Ranch® Dressing Preheat oven to 350°F. In a shallow bowl, add the bread crumbs, cheddar and Parmesan cheese and stir until well combined. Evenly coat the chicken with the dressing then dredge in the bread crumb mixture. Place the chicken on a baking sheet. Bake for 35 minutes or until crispy and juices run clear. -- 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
Re: [RecipesAndMore] Original Ranch Cheddar Chicken
sounds yummy. In a message dated 2/22/2011 8:43:29 P.M. Pacific Standard Time, marcat...@yahoo.com writes: Got this from the Hidden Valley Ranch Website. Original Ranch Cheddar Chicken 1 cup seasoned bread crumbs ¼ cup shredded sharp Cheddar cheese ¼ cup grated Parmesan cheese 4 boneless, skinless chicken breast halves, rinsed and pat dry ½ cup Hidden Valley® Original Ranch® Dressing Preheat oven to 350°F. In a shallow bowl, add the bread crumbs, cheddar and Parmesan cheese and stir until well combined. Evenly coat the chicken with the dressing then dredge in the bread crumb mixture. Place the chicken on a baking sheet. Bake for 35 minutes or until crispy and juices run clear. -- Access the Recipes And More list archives at: _http://www.mail-archive.com/recipesandmore%40googlegroups.com/_ (http://www.mail-archive.com/recipesandmore@googlegroups.com/) Visit the group home page at: _http://groups.google.com/group/RecipesAndMore_ (http://groups.google.com/group/RecipesAndMore) -- 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] Crockpot Potatoes
Crockpot Potatoes By, Elizabeth Forkner More soulful recipies 1/4 lb diced cooked bacon 2 medium thinly sliced onions 4 medium thinly sliced potatoes 1/2 lb shredded cheddar cheese salt and pepper butter Line crockpot with foil Layer ingredients (twice) Dot with butter seasonings, Cover with foil Cook on low 8-9 hrs. -- 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
RE: [RecipesAndMore] Test
This group isn't very busy at the moment. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Marsha Sent: Monday, January 24, 2011 7:29 PM To: recipesandmore@googlegroups.com Subject: [RecipesAndMore] Test Hi I am trying to see if I am still subscribed to this list. ATT is crazy. Marsha -- 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 -- 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
Re: [RecipesAndMore] Test
MessageI'm still around but have been busy with a lot of things, but still have not given up this ship! - Original Message - From: Jan To: recipesandmore@googlegroups.com Sent: Tuesday, January 25, 2011 4:45 AM Subject: RE: [RecipesAndMore] Test This group isn't very busy at the moment. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Marsha Sent: Monday, January 24, 2011 7:29 PM To: recipesandmore@googlegroups.com Subject: [RecipesAndMore] Test Hi I am trying to see if I am still subscribed to this list. ATT is crazy. Marsha -- 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 -- 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 -- 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
Re: [RecipesAndMore] Test
Hi Have you all been getting recipes from me? Thanks Marsha -- 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
Re: [RecipesAndMore] Test
MessageYes, it just is not that highly trafficked lately. - Original Message - From: Jan To: recipesandmore@googlegroups.com Sent: Tuesday, January 25, 2011 3:45 AM Subject: RE: [RecipesAndMore] Test This group isn't very busy at the moment. -Original Message- From: recipesandmore@googlegroups.com [mailto:recipesandmore@googlegroups.com] On Behalf Of Marsha Sent: Monday, January 24, 2011 7:29 PM To: recipesandmore@googlegroups.com Subject: [RecipesAndMore] Test Hi I am trying to see if I am still subscribed to this list. ATT is crazy. Marsha -- 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 -- 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 -- 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] Test
Hi I am trying to see if I am still subscribed to this list. ATT is crazy. Marsha -- 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
Re: [RecipesAndMore] Test
Hi, In case you didn't see your message, yes, you are. Not too much activity here anymore though. On 1/24/11, Marsha marcat...@yahoo.com wrote: Hi I am trying to see if I am still subscribed to this list. ATT is crazy. Marsha -- 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 -- 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
Re: [RecipesAndMore] Test
Hi Thanks for letting me know. Marsha -- 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] Sunny's Creamy Chicken Pork Chops
Sunny's Creamy Chicken Pork Chops 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, chopped 4 pork chops 1 can (10.75 ounce) condensed cream of chicken soup 1/2 can (14.5 ounce) chicken broth salt and pepper to taste Heat oil in a large skillet over medium high heat. Add onions and garlic and sauté until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic. Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve. I would serve with mashed potatoes, or over rice. -- 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] New Orleans Chicken Etouffee Recipe
New Orleans Chicken Etouffee Recipe Ingredients * 6 your favorite pieces fryer chicken * 1 medium onion, finely chopped * 1/4 cup vegetable oil * paprika, as needed * salt and pepper, to taste Directions 1. Season chicken pieces generously with paprika, salt and pepper. 2. Heat oil in heavy bottomed pot with a lid. 3. Fry the chicken to a golden brown, turning the pieces occasionally. 4. When chicken is brown, cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon water if necessary. 5. Uncover and add onion. Cover and cook until onion is tender, stirring occasionally. Serve with Dirty Rice -- 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] Creole Pie
Creole Pie 1 (6-1/2 oounce) package crabmeat, drained 1 package (10-ounce) Frozen cut okra, thawed and well drained 1 can (16-oz) whole tomatoes, well drained, and cut up 1/2 cup Green pepper; chopped 1/3 cup Green onions; sliced 1/2 teaspoon Chili powder 1/8 teaspoon To 1/4 teaspoon red pepper sauce 1 cup Milk 2/3 c Bisquick baking mix 2 Eggs 1 teaspoon Salt 1/2 teaspoon Pepper Heat oven to 400*F. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings Copied from Ourkitchen -- 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] One-Dish Chicken with Vegetables
One-Dish Chicken with Vegetables Serves: 4 Source: Taste of Home Casserole Recipes Katherine McKinley, New Albany, Indiana 1 envelope onion soup mix 1/2 teaspoon garlic powder 1/4 cup olive oil 4 boneless skinless chicken breast halves (4 ounces each) 4 medium potatoes cut into chunks 4 medium carrots cut into 1/4-inch slices In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat. Arrange chicken and vegetables in an ungreased 11-in. x 7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a meat thermometer reads 170° and vegetables are tender. -- 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
Re: [RecipesAndMore] One-Dish Chicken with Vegetables
Hi, Thanks for this. Sounds good. On 1/11/11, Marsha marcat...@yahoo.com wrote: One-Dish Chicken with Vegetables Serves: 4 Source: Taste of Home Casserole Recipes Katherine McKinley, New Albany, Indiana 1 envelope onion soup mix 1/2 teaspoon garlic powder 1/4 cup olive oil 4 boneless skinless chicken breast halves (4 ounces each) 4 medium potatoes cut into chunks 4 medium carrots cut into 1/4-inch slices In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat. Arrange chicken and vegetables in an ungreased 11-in. x 7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a meat thermometer reads 170° and vegetables are tender. -- 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 -- 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] computer problems
Hi everyone. This is just to let you know I am having some computer problems. Please keep me on your list and I will contact you as soon as possible. Thanks, Becky -- 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
Re: [RecipesAndMore] The Meaning of Friendship
Very nice. Alberta and Mr. Loman -- 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] Ham and Pasta Skillet
Ham and Pasta Skillet 1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) 1 cup milk 1 tablespoon spicy brown mustard 2 cups broccoli florets OR 1 package (10 ounces) frozen broccoli cuts, thawed 1 1/2 cups cooked ham cut into strips 2 1/4 cups medium shell-shaped pasta, cooked and drained 1. Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender. 2. Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling. Makes 4 servings (about 1 1/2 cups each). -- 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
Re: [RecipesAndMore] Ham and Pasta Skillet
sounds good.. In a message dated 1/3/2011 5:12:03 P.M. Pacific Standard Time, marcat...@yahoo.com writes: Ham and Pasta Skillet 1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) 1 cup milk 1 tablespoon spicy brown mustard 2 cups broccoli florets OR 1 package (10 ounces) frozen broccoli cuts, thawed 1 1/2 cups cooked ham cut into strips 2 1/4 cups medium shell-shaped pasta, cooked and drained 1. Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender. 2. Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling. Makes 4 servings (about 1 1/2 cups each). -- 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 -- 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] 15-Minute Chicken Rice Dinner
15-Minute Chicken Rice Dinner 1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves (about 1 pound) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice 2 cups fresh or frozen broccoli flowerets Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through. Yield: 4 servings. *For a creamier dish, decrease the rice to 1 1/2 cups. http://bigcats.care2.com/welcome?w=307786741 -- 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] Crustless Spinach Quiche
Crustless Spinach Quiche 1 tablespoon vegetable oil 1 onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 5 eggs, beaten 3 cups shredded Muenster cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. 2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. 3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. 4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. http://bigcats.care2.com/welcome?w=307786741 -- 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] merry christmas!
Hi, everyone. Just wanted to wish you all a very merry Christmas!. Becky -- 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] Tracy Lawrence's Sticks and stones stew
Tracy Lawrence's Sticks and Stones Stew 1 pound beef, cubed 4 stalks celery, chopped 1 large onion, chopped 6 carrots, chopped 3 tsp. salt 3 tsp. black pepper 1 regular can green peas ¼ cup flour 2 quarts water 1 can beef stock Brown beef in a skillet; remove beef and add flour slowly to grease from meat. Brown the flour and add approximately ½ cup of water, stirring occasionally to prevent lumps. Pour flour mixture into large pot. Add browned beef, onions, celery, salt, pepper, water and beef broth Simmer for 30 minutes. MERRY CHRISTMAS YA'LL Hugs Janet -- 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] Hot Chicken
Hot Chicken 1 6-lb. stewing chicken, cut up 1½ cups flour Vegetable oil 3 cups chopped onion 1 cup chopped celery 6½ cups chicken broth 1 tsp. salt ¾ tsp. fresh sage ½ tsp. cayenne ½ tsp. black pepper ½ tsp. thyme leaves ¼ tsp. white pepper ¼ tsp. basil leaves ¼ tsp. oregano leaves Seasoning Mix: 1 tsp. salt 1 tsp. white pepper 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. cayenne ½ tsp. black pepper Combine seasoning mix ingredients, and sprinkle about 4 tsp. of seasoning mix on both sides of the chicken. Combine remaining seasoning mix with flour and dust chicken. Reserve leftover flour to make roux. In a skillet, cook chicken pieces in hot oil skin side down about 20 minutes, then on the other side until tender, about 15 minutes. Drain on paper towels. Remove skillet from heat and let cool 15 minutes. Keep ½ cup of cooled oil and warm over high heat. Slowly whisk in ¾ cup of the reserved seasoned flour, cook until smooth about 3 minutes. Stir in onions and celery and cook 5 minutes, stirring constantly. Remove roux from heat. In 4-qt. saucepan, bring broth to a boil. Add roux mixture by spoonfuls to boiling stock. Add chicken and spices. Simmer uncovered over low heat for 1 hour, stirring often. Serve over rice or potatoes. Hugs Janet -- 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] Cocktail Meatballs
Cocktail Meatballs 1 lb. lean ground beef 1 tsp. salt1/2 tsp. pepper3 tbsp. minced parsley2 tbsp. grated onion2 tsp. Worcestershire sauce, divided2 eggs, beaten1/2 cup milk1 cup toasted breadcrumbs4 tbsp. butter or margarine1 cup catsup5 tsp. vinegar2 tsp. prepared mustard2/3 cup white or red wine ? 1. Mix together ground beef salt, pepper, parsley, onion, 1 tsp. Worcestershire, eggs, milk, breadcrumbs and butter. 2. Shape into very, very small meatballs. 3. Lightly brown meatballs in the butter until browned on all sides. 4. Put into large serving dish. 5. Put catsup, vinegar, remaining 1 tsp. Worcestershire, mustard and wine in saucepan. Heat and stir until smooth and hot. 6. Pour over hot meatballs. Keep warm in slow cooker or serve hot. ocktail Meatballs ? ? Hugs Janet -- 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
