Dee

Well I dragged myself out of my sick bed Missy to reply to this message of yours. Let me say a few things here: First off stop beating yourself up for this one sided relationship. It does you no good to be angry with yourself and the person you are speaking about. Above all- Forgive. Forgiveness gives us inner peace. There is no sense in hanging on to grudges because it only hurts us physically and emotionally. YOU MUST FORGIVE THIS PERSON but you can still be [censored] mad about what you went through befriending them. Thats ok! Last but not least, PRAY ! Pray for that person who has wronged you and pray for yourself so that you attain the peace that passes all understanding. Maybe you did this person some good and you were her blessing. There is always a reason why we connect with others in life. That doesn't mean you have to be abused by others if you find out what they are doing to you. Grieve, be angry... because you have lost alot. Then turn your heart to see that there is good in most people and that trust can happen between friends, even on the board here. May the Peace and Love of Our Lord enter your heart and care for you .

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Phone Services! THUMBS DOWN TO ALL PHONE SERVICES! These groups offer discounts and deals but in the long run you end up paying for more than what you think your billed for. By the way anyone whose handicapped make sure you call your phone company and get the handicapped discount. Your bill can be pushed back twenty dollars.

10. Corn Native to Central America and planted worldwide since the 15th century, corn is a warm-season crop that requires plenty of fertilizer. 9. Radishes Radishes are native to western Asia. The original radish was probably black-skinned , and it wasn't until the 18th century that the more familiar versions came along. The root vegetable arrived via European settlers and was planted in colonial gardens. Radishes are a cool-season crop best planted in late winter or early spring and again in late summer or early fall. Unfortunately, they contain almost no nutritional value but are great for adding zest to salads. 8. Carrots Carrots, another cool-season crop, originated in Afghanistan. The first carrots were deep purple until a 16th-century mutation turned them orange. They are related to the poisonous hemlock and won't grow well in heavy soils. 7. Squash Indigenous to the Americas, Squash comes in summer and winter varieties. Summer squash (crookneck, zucchini) should be planted when temperatures are consistently in the 70s. Winter squash (acorn, butternut, spaghetti) should be planted a month or so later and harvested as a fall crop. 6. Lettuce Lettuce comes from the Mediterranean region and is another cool-season crop. Loose-leaf lettuce is nutritious; iceberg is more common but has almost no nutritional value. 5. Onion Among the earliest of all food crops is the lowly Onion. In cultivation around 3000 B.C., onions were grown because they tasted good and were thought to enhance sexual potency. Onions can be grown from seed, although most gardeners plant sets in late winter or early spring. Scallions can be harvested just a few weeks after planting. 4. Cucumbers While wild Cucumbers grew in the Himalayas some 10,000 years ago, domesticated varieties come from India and have been grown for the last 3,000 years. Cukes are great for salads but offer next to nothing in the way of nutrition. 3. Beans An easy-to-grow, warm-season vegetable, beans came from Argentina or Brazil and are available in many tasty varieties--bush or pole beans, string, lima or dried beans. They will not tolerate cooler temperatures, especially if the soil is damp . 2. Peppers Peppers got their start in South America (most probably central Bolivia) and range from mild to hot in flavor. They prefer hot growing conditions over cool ones. 1. Tomatoes And here we are: Tomatoes are the number-one food crop grown in backyard America today. Botanically, these "vegetables" are really fruits. But we love 'em by the bushel no matter what they are!

Stencils are the rage in decorating. You can get stencil patterns online and some leftover paint that you have hanging around and spice up your kitchen with these stencil borders.

Roast Beef Roasted Potatoes, Onions and Carrots Beef Gravy Strawberry Shortcake

Spanish Chicken and Rice Ingredients: 1 Tbs. vegetable oil 1 cup diced yellow onion 1 Tbs. minced garlic, or to taste 1 jalapeño, finely diced 1green bell pepper, diced 2 cups uncooked long-grain rice 3 cups chicken broth 3/4 cup red chile sauce (Mary uses Las Palmas® brand.) 2 cups cooked diced chicken salt and pepper to taste 1 tsp. dried oregano flakes 1/2 tsp. ground cumin cilantro to taste flour tortillas to taste refried beans Preparation: Heat oil over medium heat. Sauté onion and garlic until onion is tender. Add jalapeño and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly. Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans. Yield: 4 servings "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too."

Pie Dough Ingredients: 1-1/2 cup flour 1/2 tsp. salt 8 Tbs. unsalted butter, chilled and cut into pieces 4 Tbs. vegetable shortening, chilled Preparation: In a food processor with a steel blade, mix flour and salt. Scatter pieces of butter over the mixture and give it five, one-second pulses. Next add shortening and pulse four more times. Place mixture into a medium-sized bowl. Add three tablespoons cold water. Keep adding water until the dough sticks together. Shape into a ball, wrap with plastic wrap and chill for 30 minutes. While the dough rests, work on the filling. Filling Ingredients: 1-1/2 Tbs. vegetable oil 1 medium-large onion, finely chopped 3 carrots, peeled and cut 2 celery stalks, cut salt and pepper to taste 1-1/2 lb. precooked turkey (skinless, boneless and cubed) 4 Tbs. butter 1/2 cup flour 1 can chicken broth 1-1/2 cup milk 1 cup water 1/2 tsp. dried thyme leaves 3 Tbs. dry sherry 3/4 cup frozen peas 3 Tbs. fresh minced parsley Preparation: Heat oil in a Dutch oven or soup kettle. Add onions, carrots, celery, salt and pepper and saute for about five minutes. Remove from heat, and empty ingredients in separate bowl with turkey. In the kettle or Dutch oven, heat butter over medium heat until melted. Add flour, then whisk in chicken broth, water, milk and thyme leaves. Simmer until sauce thickens. Season with salt, pepper and sherry. Pour sauce in bowl with turkey and vegetables. Stir in peas and parsley. Pour mixture into individual pie pans or a shallow baking dish. On a floured surface, roll out dough into desired shape. Dough should be 1/8-inch thick no matter what shape it's rolled into. Cover filling with dough and fold under any overhanging dough. Puncture vent holes in pies, one hole for small pies or up to four for larger pies. Bake in a 400-degree oven for 20 to 30 minutes, depending on the size of the pies.

Don't peel individual florets from broccoli. Simply place the broccoli head on the cutting surface and cut into the florets at angle, rotating the broccoli. The florets will literally be done in a few seconds.

Light Tortellini Salad Light Tortellini Salad Ingredients: 7 oz. tortellini 6 oz. fresh spinach 1/2 cup shredded red cabbage 1/4 cup cooked crumbled bacon 1/4 cup chopped green onions Preparation: Cook the tortellini, drain and cool under cold water. Place the tortellini in a large bowl and add the spinach, red cabbage, bacon, green onions. Dressing Ingredients: 1/4 cup red-wine vinegar 1/2 cup olive oil 1 Tbs. Italian seasoning Preparation: Right before serving the tortellini salad, pour on the dressing.

Italy, a lonnnnnggggggggg time ago!

Burts Bees Personal Products! THUMBS UP! Top notch products I highly recommend them! Their Lip Balm is great and so is their moisturizer. I have very dry skin and their lip balm works great on my skin hydrating it!

Proctor Silex Toasters- THUMBS UP for this product. I am very satisfied with my PS Toaster. Its one of the finest toasters I have ever owned and its the one that has lasted the longest.. and still going strong!

Pick a can of paint up at your local Big Lots for 5.00 and a smaller can of white paint for trim at 3.00 Go to Dollar General and pick out one of their 15 dollar carpets in a solid color. They have some nice carpets Look in your dollar stores and Thrift stores for Pillow Shams to jazz up your bed pillows, Spend from 50 cents to 1.00 a piece on these. If you don't like the color buy them anyway and spend 1.00 on dye Look for valances for your bedroom windows- don't pay over a dollar for each valance Look for a couple of sheets in good condition and purchase them for quilt squares for a quilt for your bed. Don't spend over 1.00 a sheet. Look at the fabric you have at home... don't throw out those outgrown kids clothes or your own. Use them in your quilt! Shine up those old dressers and night stands and add a vase of fresh flowers or pretty dried flowers to your dresser. All for under 40.00 dollars. You will love the change! If you don't want to buy new curtains or valances you can use sheets that have decorative designs on them for your window covers. Cheap but Stylish

Home made Tomato Rice Veggie Soup Chunks of Warm Wheat bread smothered with butter Brownies with walnuts

Use small amounts of strong-flavored cheese rather than a lot of mild cheese in recipes

Turkey Recipes Turkey Pizza Fast, light and tasty. Use left overs or fresh cooked pultry 1 c. cooked turkey or chicken 1 c. frozen chopped spinach drained and dried 2 tea. lemon juice 1/2 tea. salt 1/4 tea. blk. pepper 1 clove of garlic cut in half 1 lb. pizza crust [boboli works well]1/2 c. alfredo sauce 3/4 c. shredded fontina cheese 1/2 tea. redpepper flakes Preheat oven to 450 Combine first five ingr. Rub cut sides of garlic over pizza crust, discard garlic[if you really like garlic you can mince it and sprinkle over crust]Spread alfredo sauce evenly over crust, top with pultry mixture. Top with cheese and pepper flakes. Bake untl crust is crisp. Notes: You can lighten this up by using light alfredo any brands work well.

Maple Glazed Chicken 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1 tablespoon cooking oil 3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup reduced-sodium chicken broth 1 tablespoon margarine or butter 1/3 cup maple syrup or maple-flavored syrup 1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes. 2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture. 3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.

Three Bean Salad. 2/3 cup cider vinegar 1/4 cup salad oil 1 tablespoon dark brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can small white beans, rinsed and drained 10-ounce package frozen lima beans, thawed 2 medium carrots, thinly bias-sliced (1 cup) 2 small fresh jalapeno or serrano peppers, seeded and finely chopped 1/3 cup snipped fresh cilantro Lime wedges (optional) Chopped jalapeno pepper (optional) Kosher salt, sea salt, or other coarse-grained or regular salt (optional) Bottled hot pepper sauce (optional) Sprigs of fresh cilantro (optional) Check out the recipes our visitors are cooking today • Creamy Chicken Enchiladas • Peanut Butter 'n' Banana Bread • Lasagna • Brunch Seafood Strata (12 servings) • Make-Ahead Chimichangas 1. For dressing, in a small bowl whisk together the vinegar, oil, brown sugar, salt, and pepper; set aside. 2. In a large plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, chili pepper, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally. 3. Transfer to a serving bowl. Serve with lime wedges, chopped jalapeno, coarse salt, bottled hot pepper sauce, and cilantro sprigs, as desired. Makes 8 servings. Nutrition facts are per serving before extra lime, peppers, or salt are added. Nutritional facts per serving calories: 221 , total fat: 8g , saturated fat: 1g , cholesterol: 0mg , sodium: 576mg , carbohydrate: 30g , fiber: 8g , protein: 9g , vitamin A: 45% , vitamin C: 14% , calcium: 6% , iron: 13%

Check these out Darlene, Maybe one of them is your recipe! SHRIMP AND BACON SKEWERS Servings: 4 8 slices lean bacon 16 raw jumbo shrimp -- peeled and deveined Juice of 1 lime or lemon 2 tablespoons Soy sauce 1 teaspoon crushed red pepper 1/8 teaspoon garlic powder Drizzle of sesame oil 1/4 cup vegetable oil Place shrimp in medium glass bowl. In small bowl, whisk remaining ingredients except bacon; pour over shrimp. Cover; refrigerate 1-2 hours. Soak 4 wooden skewers in cold water for at least 30 minutes. In a large skillet, cook bacon over low heat until just translucent; drain on paper towels and set aside. (Alternative: blanch in boiling water 4-5 minutes and drain.) Slice bacon in half lengthwise; wind one slice around each shrimp; thread 4 onto each skewer. Grill or broil about 4" from heat 3-4 minutes each side or until bacon is cooked and shrimp are pink. DO NOT OVERCOOK. NOTES : This dish can also be prepared without the bacon---it still will taste great. Lemon garlic shrimp kabobs: Ingredients 48 large unpeeled shrimp (about 2 pounds) 1/2 cup fresh lemon juice (about 3 lemons) 1/2 cup dry white wine 2 tablespoons bottled minced garlic (about 12 cloves) 2 tablespoons steak sauce 2 teaspoons coarsely ground black pepper cooking spray Directions 1 Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once. 2 Prepare grill. 3 Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. Ingredients Sweet 'N Sour Shrimp and Bacon Kabobs 12 slices OSCAR MAYER Ready To Serve Bacon 12 cooked cleaned shrimp 12 water chestnuts 12 pineapple wedges 1/2 cup KRAFT Sweet 'N Sour Sauce Directions 1 Arrange bacon slices, shrimp, water chestnuts and pineapple wedges alternately on skewers. Place on broiler pan. Brush with sauce. 2 Broil 2 to 4 inches from heat until bacon begins to brown on edges and water chestnuts are thoroughly heated, turning and brushing with additional sauce after 4 minutes. Serve over hot cooked MINUTE Rice, if desired. Hawaiian Shrimp Ingredients 2 pounds medium shrimp - peeled and deveined 2 (20 ounce) cans pineapple chunks, juice reserved 1/2 pound diced bacon 2 large red bell peppers, chopped 1 cup sweet and sour sauce 2 cups cherry tomatoes 1/2 pound fresh mushrooms, stems removed Directions 1 Preheat grill for high heat. 2 Place shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. 3 Mix sweet and sour sauce with reserved pineapple juice. Pour over kabobs. 4 Oil grate, and grill kabobs for 3 to 4 minutes on each side over high heat. Baste often with sauce. Serve hot. STUFFED SHRIMP WITH BACON SHRIMP-BACON - A high-cholesterol appetizer with shrimp, cheese, and bacon INGREDIENTS (Serves 2-4) 12 large shrimp (The larger the better) 500 g low moisture mozzarella 500 g bacon (as little fat as possible) PROCEDURE (1) Steam shrimp lightly-just about 30-60 seconds after they begin to turn orange. (2) Plunge shrimp into ice water to cool. Do this immediately. (3) Peel and butterfly the shrimp. (4) Cut the mozzarella into strips that are a little smaller than the shrimp. (5) Put mozzarella in shrimp and (this is important) roll shrimp from tail to head while it is open (butterflied). This keeps the cheese from leak- ing. (6) Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer. (7) Cook on grill or barbecue, over moderate heat, until bacon looks done. NOTES When shrimp are butterflied, cut them almost all the way through so they can lay flat when open. This makes them easier to roll. The fire will flare up due to bacon fat. Turn the skewers often to cook evenly. The bacon should be slightly charred when done. The reason why the shrimp are cooked lightly first is that they tend to cook slower than the bacon. BARBECUE SHRIMP Large shrimp, cleaned with tails Bacon slices, cut in half Your favorite barbecue sauce Cut bacon strips in half and partially cook. Wrap bacon around shrimp and skewer with a toothpick. Apply barbecue sauce and cook on grill or in oven until shrimp are pink, turning as necessary. This doesn't take long. Do not over cook. BARBECUE SHRIMP MARINATING SAUCE: 1/4 c. olive oil 3 tbsp. lemon juice 1/4 c. Italian dressing 2 lbs. shrimp BARBECUE SAUCE: 3 tbsp. catsup 2 tbsp. white vinegar 1 tbsp. Worcestershire sauce 4 tbsp. water 2 tbsp. oil 3 tbsp. sugar 1 tsp. mustard 1 tsp. chili powder 1/2 tsp. pepper Boil shrimp in salted water. Cool and peel. Put shrimp in marinating sauce and chill for 1 hour. Drain off marinating sauce and cover with barbecue sauce. Mix well. Let sit in refrigerator for 1 hour or longer. Place shrimp on skewers. Grill for 15 minutes, basting with remaining barbecue sauce. Serve with melted butter. Makes 4 servings. BARBECUED SHRIMP 1/2 c. butter 3/4 c. bottled hickory-flavored barbecue sauce 2 tbsp. lemon juice 1/4 tsp. black pepper 2 lb. unshelled med. size to lg. shrimp Turn on broiler and melt butter in a broiler-proof 13 x 9 inch baking pan. Remove pan from oven. Stir in barbecue sauce, lemon juice, and pepper. Add shrimp; toss to coat. Spread out in pan. Broil 65 inches from heat source 4 minutes. Turn shrimp, and broil 4 minutes longer. Makes 4 servings. THE GOVERNOR OF NORTH CAROLINA'S BARBECUE SHRIMP MARINATING SAUCE: 1/4 c. olive oil 3 tbsp. lemon juice 1/4 c. Italian dressing 2 lbs. shrimp BARBECUE SAUCE: 3 tbsp. catsup 2 tbsp. white vinegar 1 tbsp. Worcestershire sauce 4 tbsp. water 2 tbsp. oil 3 tbsp. sugar 1 tsp. mustard 1 tsp. chili powder 1/2 tsp. pepper Boil shrimp in salted water. Cool and peel. Put shrimp in marinating sauce and chill for 1 hour. Drain off marinating sauce and cover with barbecue sauce. Mix well. Let sit in refrigerator for 1 hour or longer. Place shrimp on skewers. Grill for 15 minutes, basting with remaining barbecue sauce. Serve with melted butter. Makes 4 servings. BARBECUED SHRIMP 4 lbs. lg. shrimp (best fresh, never frozen) 4 sticks butter (or butter), melted 3/4 tsp. red pepper 2 tsp. garlic salt 2 tsp. dry barbecue seasoning 1 tbsp. Worcestershire sauce 2 tsp. paprika 3/4 tsp. salt BARBECUED SHRIMP 1 pt. peeled raw shrimp 1 lb. bacon 1 sm. bottle barbecue sauce 2 tbsp. lemon juice 1 tbsp. Tiger sauce 1/4 c. Worcestershire sauce Cut bacon strips in halves or thirds. Roll bacon pieces around shrimp and secure with toothpicks. Place in a shallow baking pan. Mix next 4 ingredients and pour over shrimp. Bake in a preheated 350 degree oven for 1/2 hour or until done. These are delicious served as hot appetizers. Makes approximately 30 appetizers. Look at these and let me know if any of these recipes come close to the one your looking for. I will continue to look if none of these are the recipe you want.

I have that jiggly jello arm syndrome too Mary but I am working on it with weights so hopefully it will go away.

Crystal Light Products- Thumbs down on the price Thumbs up for taste! Making your own lemonaide is much cheaper than buying this type of diet drink product. If you really have a hankering for different flavored Koolaides by the unsweetened packs which are less expensive. You can add your own sweetner!

Stove Top Stuffing- THUMBS UP! If you don't feel like making home made this is next to the best. I think its a bit pricey but for a few pennies more you get a great tasting stuffing!

Nautilus Scales- THUMBS UP! This is a great scale to buy and the price is right. On sale this 60.00 dollar beauty cost 19.95 and is as accurate as your doctors scale!

TAPE AND CD CLUBS INCLUDES DVD! THUMBS DOWN. NEVER EVER SIGN UP FOR THESE CLUBS UNLESS YOU PLAN ON PAYING AN ARM AND A LEG FOR THEIR PRODUCTS. YOU ALSO HAVE A HARD TIME CANCELING SO DON'T SIGN UP!