Dee

To stretch your Laundry Soap Powder by a large box of baking soda at Sams Club and mix it with your soap powder. It not only helps get your laundry clean but makes it smell fresh too! and you get extra cleaning powder for your bucks.

Before you throw out your liquid laundry containers take about 1 cup of water and put them in the containers and swish the water around the container. You end up with a couple extra caps of laundry detergent for a couple loads of laundry.

Todays dinner is simple Grilled Tuna and Cheese Sandwiches Vegetable soup Sliced watermellon Total cost per plate: 1.80

Low-Fat Crusty Homemade Bread Bowls 1. 4 Points Per Bowl 1 c. water 2 3/4 cs. bread flour 1 tbsp. sugar 1 tsp. salt 1 1/2 tsps. quick active dry yeast or bread machine yeast 1 egg yolk 1 tbsp. water Measure carefully, placing all ingredients except egg yolk and 1 Tbsp water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 min on lightly floured surface. Grease outsides of six 10 oz custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 min or until slightly puffy. Heat oven to 375ºF. Mix egg yolk and 1 Tbsp water; brush gently over bread bowls. Bake 18 - 22 min or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack. Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup. Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad. 1 Bread Bowl (according to cookbook): WW Points: 4 Cal 204, Total Fat 2g, Sat Fat 0g, Carb 50g, Fib 2g, Pro 7g, Sod 360mg, CFF 20% 2. Crockpot cranberry chicken(4 points) crockpot cranberry chicken This was yummy, I made it last night. It gives a lot of sauce, so it you put it over rice or noodles, don't forget to add the points. 18 ounces boneless skinless chicken breasts 8 ounces fat free french dressing or catalina (I used french) 1 can cranberry sauce (I used the whole berry) 1 package dry onion soup mix Spray the crockpot with vegetable spray. Mix all the ingredients but the chicken together. Put the chicken in the crockpot and pour the mixture over the chicken. Cover and cook on low 6-8 hours. Points per serving 4, makes 6 servings 3. SUGAR-FREE CHOCOLATE FROSTING 1 envelope Dream Whip ½ tsp. vanilla extract ½ C. 2% milk 1 (2 oz.) box sugar-free chocolate pudding* Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix). Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more 2% milk if too thick. *Use any flavor pudding 4. Italian Sausage with Peppers POINTS: 9 Italian Sausage with Peppers Makes 4 Servings POINTS: 9 Ingredients 2 tsp olive oil 1 Bermuda onion, halved lengthwise and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 green bell pepper, seeded and thinly sliced 1 fennel bulb, trimmed and thinly sliced 2 garlic cloves, thinly sliced 1 cup canned diced tomatoes Salt and freshly ground pepper to taste 1/2 pound cooked Italian pork sausage (hot, sweet, or a combination) 2 cups penne pasta 1/4 cup chopped basil 2 tbsp chopped flat-leaf parsley In a large non-stick skillet, heat the oil. Sauté the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and sauté 1-2 minutes longer. Stir in the tomato, salt, and pepper. Reduce the heat and simmer, stirring occasionally. Add the sausage; simmer covered, stirring occasionally, until the flavors are blended, about 20 minutes. If the sauce becomes too dry, add 1-2 tablespoons of water. Meanwhile, cook the penne according to directions; drain. Add the basil, parsley, and penne to the sausage mixture; toss to combine. 5. Vegetable Soup (0 WW Points) 4 servings about 1 cup each 2/3 cup sliced carrot 1/2 cup diced onion 3 cups broth (beef, chicken or vegetable) 1and 1/2 cups of diced green cabbage 1/2 cup green beans 1 Tbsp tomato paste 1/2 tsp dried basil 1/4 tsp dried oregano 1/4 tsp salt 1/2 cup diced zucchini In a lrage saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 mnutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt. Bring to a boil, lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot. 6. BARBECUED CHICKEN BREAST (wwpoint 6) BARBECUED CHICKEN BREAST Makes 4 Servings Weight Watcher Points - 6 Points 4 chicken breasts, boneless and skinless MARINADE 4 tbsp. oil 1 tbsp. brown sugar 1 tsp. dried thyme or basil leaves Dash pepper 2 tbsp. lemon juice 2 cloves garlic, minced or pressed 3 whole cloves Wash chicken breasts, pat dry. Blend together oil, soy sauce, lemon juice and brown sugar. Place chicken in a single layer in a glass dish. Sprinkle with garlic, pepper, thyme or basil leaves and cloves. Pour marinade over chicken. Let stand in refrigerator for 4 hours, turning breasts over from time to time. Preheat barbecue grill. Place chicken breasts on grill, baste with marinade. Grill for about 5 minutes on one side, turn - grill another 5-9 minutes until chicken is fork tender and juices run clear when pierced with fork and chicken lightly brown. Don't overcook. Garnish with fresh thyme or basil leaves or parsley. 1 serving = 269 calories, 53.6 g protein, 9.5 g. fat, 1.2 g. carbohydrates, 335 mg sodium. 7. OVEN-FRIED CHICKEN Makes 4 servings Weight Watcher Points - 6 Points 2/3 c. packaged plain bread crumbs 1/2 tsp. celery salt 1/2 tsp. onion powder 1/2 tsp. paprika 1/2 tsp. dried thyme 4 chicken breasts, boneless and skinless 3 tbsp. plain low-fat yogurt A chicken that is moist inside, crisp outside and over 50% less fat, 20 percent less cholesterol and 100 fewer calories per serving than flour-dipped chicken fried in vegetable shortening. 1. Heat oven to 400 degrees F. Place a wire rack, large enough to hold the chicken, in a baking pan or dish. (Dish may be lined with foil for easy clean up.) Mix bread crumbs and seasonings on waxed paper. 2. Pull skin off chicken and cut off excess fat. 3. Use fingertips to coat chicken with yogurt. Press chicken in crumb mixture, then turn to coat completely. Place on rack, leaving spaces between pieces. 4. Bake 45 to 50 minutes until coating is lightly browned and juices run clear when meat is pierced with the tip of a knife. Makes 4 servings. Per serving: 280 calories, 38 g. protein., 14 g. carbohydrates., 10 g. fat, 110 mg. cholesterol., 415 mg. sodium. 8. Chicken Pot Pies (6 WW Points) Serving Size : 6 Cooking spray 1 cup carrots -- diced 1 cup mushrooms -- sliced 1/2 cup celery -- chopped 1/2 cup frozen peas -- (green), thawed 1/4 cup onion -- fresh minced 1 1/2 cups water 1 1/2 cans cream of chicken soup -- undiluted condensed reduced-fat reduced-sodium 1/2 teaspoon pepper 1/4 teaspoon dried thyme 3 cups cooked chicken -- breast, diced 1 cup self-rising flour 1 1/2 tablespoons margarine -- stick, chilled & cut into small pieces 1/4 cup skim milk Preheat oven to 425°. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; sauté 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425° for 15 minutes or until biscuit topping is golden. Yield 6 servings. Nutritional Calculation according to recipe book. Selection: 1 B, 2 P/M, 1 Total Fat, 40 C. Calories 281; Protein 24.7g, Fat 6.8g, Carbohydrates 28.5g, Fiber 1.7g, Cholesterol 61mg, Sodium 716mg, Calcium 109mg. 9. Mexican Pork Chops (6 WW Points) Four 4-ounce boneless pork loin chops 1 green bell pepper, seeded and chopped 1 onion, chopped One 14-1/2 ounce can stewed tomatoes 2 cups fresh or thawed frozen corn kernels 1/2 cup salsa 1-1/2 teaspoons dried oregano 1/2 teaspoon ground cumin Preheat the oven to 350 degrees. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole. Spray the same skillet with more nonstick cooking spray. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes. Pour the corn mixture evenly over the pork. Bake, covered, until the pork is tender, about 45 minutes. Makes 4 servings: Per Serving: 286 Calories, 8g Total Fat, 2g Saturated Fat, 67mg Cholesterol, 230mg Sodium, 27g Total Carbohydrate, 6g Dietary Fibre, 28g Protein, 72mg Calcium. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milks. 10. Wilted Spinach Salad (1 WW Point) Serves 4 12 Ozs Spinach -- small leaf 1/4 cup orange juice 3 tablespoons seasoned rice vinegar 1 tablespoon canola oil 1/2 teaspoon orange zest -- grated 3 dashes Worcestershire sauce 1 pinch pepper 1 tablespoon bacon bits -- real 1 orange -- peeled and sectioned Thoroughly rinse spinach in cold water; remove stems and place in large salad bowl. To prepare dressing, combine orange juice, vinegar, oil, zest, Worcestershire, salt and pepper. Heat dressing until it just starts to boil. Toss spinach with hot dressing and bacon bits. Garnish with orange sections. Per serving: 80 Calories (kcal); 4g Total Fat; (41% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch) 11. Spicy Grilled Sirloin (4 WW Points) Serving Size : 6 1 1/2 pounds beef boneless top sirloin steak -- about 1 inch thick 1/4 cup soy sauce 2 tablespoons lemon juice 1 tablespoon vegetable oil 1 teaspoon ground cumin 1 teaspoon chili powder 1 clove garlic -- finely chopped Pierce beef with fork several times on both sides. Mix remaining ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours. Heat coals or gas grill. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for medium doneness, turning once. Cut beef cross grain into 1/2-inch slices. Per serving: 188 Calories (kcal); 8g Total Fat; (39% calories from fat); 26g Protein; 2g Carbohydrate; 66mg Cholesterol; 755mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates 12. Spicy Citrus Chicken (3 WW Points) Serving Size : 6 6 skinless boneless chicken breast halves (about 1 1/2 pounds) 1/2 cup unsweetened grape juice OR 1/2 cup red wine 1 tablespoon grated orange peel 1/2 cup orange juice 1 tablespoon grated lemon peel 1/2 cup lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onions 1 1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon crushed red pepper Orange slices -- if desired Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices; pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours. Heat oven to 375º. Spray rack in shallow roasting pan with nonstick cooking spray. Remove chicken from marinade; place on rack. Reserve marinade. Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until l juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Garnish with orange slices. Per serving: 161 Calories (kcal); 2g Total Fat; (9% calories from fat); 28g Protein; 8g Carbohydrate; 68mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates 13. Fruit Smoothie (WW 5 Points) 2 navel oranges 1/2 cup yogurt 2 TBLS. protein powder 1 cup frozen strawberries peel and cut up oranges- place in blender on chop- add yogurt and protein powder- push mix button add strawberries one at a time- on blend Weight Watcher Points - 5 points for all of it 14. Apple Brown Betty (4 Pts) 10 slices raisin bread -- toasted and cubed 4 tablespoons diet margarine 6 tart apples -- peeled and sliced 3/4 cup apple juice 2 tablespoons lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup firmly packed dark brown sugar Preheat oven to 376 degrees F. Spray an 8x8" baking dish with nonstick vegetable cooking spray. In medium bowl, combine bread and margarine; toss until well coated. Set aside. In another bowl, toss remaining. Stir to coat fruit. Spoon half of the apple mixture into baking dish and top with half of the bread cube mixture. Repeat layers and drizzle with remaining apple mixture liquid; cover with foil and bake for 30 minutes. Remove foil from baking dish. Raise heat to 400 degrees F and bake until golden, about 10 minutes. Cool for 15 minutes before serving. Serving (1 cup) provides: 1 fat, 1 1/2 fruit, 1 3/4 bread, 30 cal. Per serving: 271 cal, 7 g fat, 213 mg sod, 51 g fib 15. CREAM CHEESE FUDGE 16 oz. cream cheese, softened 2 (1 oz.) squares unsweetened chocolate 1/2 C. sugar substitute (Splenda) 1 tsp. vanilla extract 1/2 C. chopped pecans In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla extract until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. 16. Weight Watchers Pumpkin Cake Here's a good one that I have tried. Pumpkin Cake 1/12 =3 points 1 Angel Food cake mix 1 15 oz. can pumpkin 1 cup water 2 teaspoons spice (apple pie spice is what I used) Mix all ingredients and bake in oven at 350 for 30 minutes. 17. Weight Watcher Points for Girl Scout Cookies Aloha Chips, 3 cookies (170 cal/10 g fat/ Reduced Fat Lemon Pastry Cremes, 3 cookies (130 cal/4.5 g fat/0 g fiber/22 g carbs) 3 Upside-Down Frosted Oatmeal, 3 cookies (170 cal/7 g fat/1 g fiber/24 g carbs) 4 Animal Treasure Fudge Dipped Shortbread, 2 cookies (190 cal/9 g fat/0 g fiber/25 g carbs) 5 Caramel DeLites, 2 cookies (140 cal/7 g fat/1 g fiber/19 g carbs) 3.5 Thin Mints, 4 cookies (160 cal/9 g fat/1 g fiber/20 g carbs) 4 Trefoils Shortbread, 4 cookies (130 cal/6 g fat/1 g fiber/18 g carbs) 3 Peanut Butter Sandwich, 3 cookies (180 cal/8 g fat/1 g fiber/23 g carbs) 4.5 Tagalongs Peanut Butter Patties, 2 cookies (150 cal/8 g fat/1 g fiber/16 g carbs) 3.5 Lemon Drops, 3 cookies (160 cal/8 g fat/0 g fiber) 4 Samoas Coconut Carmel, 2 cookies (160 cal/9 g fat/2 g fiber) 4 Apple Cinnamon, 3 cookies (120 cal/5 g fat/ Striped Chocolate Chip and Pecan, 3 cookies (180 cal/10 g fat/ Do-si-dos Oatmeal Peanut Butter Cremes, 3 cookies (170 cal/8 g fat/1 g fiber) 4.5 18. Coney Island Burgers 1 pound lean ground beef 1/2 cup bottled barbecue sauce 1/4 cup pickle relish 1/4 cup onion (chopped) Combine ingredients and form into shape of hotdogs. Saute in skillet, turning until browned and cooked through. Place hot dogs in buns and serve with mustard. Calories 183 Fat 7g Fiber 5g Carbohydrate 12g Cholesterol 45mg Sodium 309mg Weight Watcher Points - 3 Points 19. Onion Rice 1 cup brown rice 1/4 cup fat free margarine 1 can onion soup plus 1 can water 1 can (4 ounces) mushrooms Lightly brown rice in margarine. Add soup, water and mushrooms. Cover and simmer for about 25 minutes or until liquid is gone. Fluff and serve. Makes 6 servings Calories 133 Fat 1g Fiber 1g Carbohydrate 28g Cholesterol 0mg Sodium 395mg Weight Watcher Points - 3 points 20. Pork Stir Fry 2 pounds Lean Pork Tenderloin (bite-sized pieces) 1 package (9 ounces) frozen carrots 3 cups broccoli florets 1/2 bell pepper, sliced into 1/4 inch strips 1/4 cup chopped onion 1/3 cups sweet and sour sauce Cook pork on medium heat in sprayed nonstick skillet, stirring constantly for 4 minutes. Add carrots, onion and cook and stir for 2 minutes. Add broccoli, green pepper and sauce. Cook, stirring constantly for 3-4 minutes utnil broccoli is crisp tender. Good served over white rice. Makes 4 servings Calories 182 Fat 4g Fiber 4g Carbohydrate 11g Cholesterol 45mg Sodium 217mg Weight Watcher Points - 3 Points

It saves on buying an expensive sprinkler system Snowy!

Bump

HAHAHAHAHAHAHAHAHAHA GOOD ONE SASSY!

I am bumping this to the top! Come on and Join our exchange! So nice to have you joining us Seldiesgirl

Sign Up For The Charm Quilt Square Exchange in The Sewing Forum.

Haven't seen you around and hope your feeling better!

My face in the mirror isn't wrinkled or drawn. My house isn't dirty -- the cobwebs are gone. My garden looks lovely, and so does my lawn. I think I might NEVER put my glasses back on.

Now I lay me Down to sleep. I pray the Lord, My shape to keep. Please no wrinkles, Please no bags. And please lift my butt, Before it sags. Please no age spots, Please no gray. And as for my belly, Please take it away. Please keep me healthy, Please keep me young, And thank you Dear Lord For all that you've done.

10. Your family automatically heads for the table every time they hear a fire siren. 9. Your kids know what "peas porridge in a pot nine days old" tastes like. 8. Your son goes outside to make mud pies, the rest of the family grabs forks and follows him. 7. Your kids favorite drink is Alka-Seltzer. 6. You have to buy 25 pounds of dog food twice a week for your toy poodle. 5. Your kids got even with the neighborhood bully by inviting him over for dinner. 4. Your kids got suspended from school for trying to smuggle toxic waste in their lunch bags. (Your leftovers!) 3. Your husband refers to the smoke detector as the oven timer. 2. No matter what you do to it, the gravy still turns bright purple. ... and the Number 1 Sign You're A Lousy Cook: 1. You burned the house down trying to make jelly!

While walking along the sidewalk in front of his church, a minister heard the intoning of a prayer that nearly made his collar wilt. Apparently, his five-year-old son and his playmates had found a dead robin. Feeling that proper burial should be performed, they had secured a small box and cotton batting, then dug a hole and made ready for the disposal of the deceased. The minister's son was chosen to say the appropriate prayers and with sonorous dignity intoned his version of what he thought his father always said: "Glory be unto the Faaaather. And unto the sonnn......and into the hole he gooooes."

A young couple got married, and when the wife prepared to bake a ham to celebrate their first month together, she carefully cut off each end before placing it in the pan. Her husband asked her why she did that and she replied, "I don't know - it's what my mother always did. But I can ask her." She called Mom, who responded, "I always saw your Grandma do it, so I did the same." They decided to check further, so the young bride then called Grandma, who explained, "It was the only way I could get it to fit into my pan."

A friend of mine sent this to me through e-mail. I thought you would get a kick out of it! No Praying At Grandma's House Little Johnny and his family were having dinner at his Grandmother's house. Everyone was seated around the table as the food was being served. When Little Johnny received his plate he started eating right away. "Johnny, wait until we say our prayer." "I don't have to." The boy replied. "Of course, you do," his mother insisted. "We say a prayer before eating at our house." "That's at our house," Johnny explained. "But this is Grandma's house, she knows how to cook!"

1. Ground Venison Meatloaf 1 tablespoon vegetable oil 1 large onion, finely chopped 1 1/2 pounds ground venison 3/4 pound ground pork 1/2 cup soft fresh bread crumbs 1/3 cup milk 1 teaspoon salt 3/4 teaspoon rubbed sage 1/2 teaspoon ground allspice 1/4 teaspoon pepper 1/3 cup plum jam, finely chopped 2 tablespoons bourbon 1 large egg Preheat oven to 350*F (175*C). Lightly grease a 9 x 5 x 3-inch loaf pan; set aside. Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine. Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil. Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled. Makes 8 servings. 2. Herb Roasted Rabbit 2 tablespoons olive oil 1 rabbit 1 onion, chopped 1 garlic clove, crushed 2/3 cup white wine 1/2 teaspoon rosemary 2 tablespoons parsley, chopped In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 minutes per side. Place in a shallow baking pan. Add chopped onion to the kettle and cook over low heat for 10 minutes, or until softened. Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary; stirring well. Pour the sauce over the rabbit and bake at 350 degrees for 45 minutes. Serve sprinkled with chopped parsley. Makes 4 servings. 3. Venison Chili 1/4 pound bacon, chopped 1 onion, chopped 6 carrots, sliced 2 teaspoons chili powder 1 teaspoon marjoram 1/4 teaspoon red pepper flakes 2 pounds venison, diced 28 ounces Italian tomatoes, crushed 1 1/2 cups chicken broth 1/2 cup red wine 1/4 cup tomato paste 16 ounces kidney beans 1 cup baby lima beans Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon. In the original skillet with of the drippings, cook diced venison over medium-high heat until browned. Remove and set aside. Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat through. Makes 6 servings. 4. Fried Duck Ingredients: 1 Tablespoon Vegetable Oil 1/4 Cup Orange Juice 2 Tablespoon Grated Orange Peel 1/2 Cup Can Peaches, Pureed 1/2 Cup Can Pineapple, Pureed 1/3 Cup Whipping Cream 1 Teaspoon Bacon Drippings 2 Tablespoon Butter 1/2 Teaspoon Chopped Fresh Garlic 1 Teaspoon Tomato Paste 1 Cup Chicken Broth 1 Tablespoon Clover Honey In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve. 5. Honey Roast Pheasant Ingredients: 1 pheasant 3/4 cup honey 1/2 cup creamy peanut butter 2 tablespoons cider vinegar 2 tablespoons soy sauce 1/2 teaspoon msg.-optional Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese. 6. Barbecued Smoked Wild Turkey The Cook: Sharon Watson INGEDIENTS Bird (wild, domestic or peafowl): About 10 - 12 pounds, whole (If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients) Liquid to be injected into the bird: 1/2 teaspoon cayenne 1/2 cup garlic-flavored oil 4 ounces of beer Paste to be massaged into the bird: 3-4 garlic cloves 1 Tablespoon salt 1 Tablespoon coarse pepper Pinch of cayenne 1 Tablespoon garlic-flavored oil The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy. To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using. Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well. Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator. The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F. Wrap the bird in wet cheesecloth and secure the ends. Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet. After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard. Ingredients for basting: 2 cups chicken stock 1 cup water 8 ounces beer 1/4 cup oil; olive oil, canola or corn oil After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can. When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing. Serve with your favorite store-bought or home-made barbecue sauce! -- Sharon Watson 7. Stuffed Bass Ingredients: 2/3 c. orange juice 1 small carrot, grated 1 tsp. minced ginger 1 tbsp. plus 1 tsp. butter 1 tsp. soy sauce 1 c. stuffing mix 1 green onion, chopped 2 fillets of bass (8 oz. each) Instructions: Preheat oven to 275. Heat most of the orange juice (reserve a tablespoon or so), carrots, 1 tbsp. butter, soy sauce, and ginger until it boils. Stir in stuffing mix and onion. Let stand 5 minutes, then fluff with a fork. Place the fillets in a baking dish you can cover. Spoon half of the stuffing mixture onto half of each fillet. Fold the fillets over to loosely enclose the stuffing. Pour the remaining orange juice over the fillets and place a dot of butter on each. Place in oven for 6 minutes, turn, then heat for another 4. (An alternative is to put in the microwave for 3 minutes on high.) Garnish with a twist of orange or lemon peel. 8. Clam Bake 3 lbs. Fresh clams (about 24) 2 lbs. Fresh mussels (about 30) Six 1 lb. Fresh lobsters 6 ears of corn on the cob 6 medium onions 6 medium potatoes ½ lb. of butter or margarine 3 lemons cut in wedges 1 loaf of crusty bread or rolls Clams: Scrub clamshells under cold running water. In a large bowl or pot, mix four quarts cold water and 1/3 cup salt. Add clams. Soak for about 15 minutes. Drain and rinse; discard water. Repeat soaking, draining, and rinsing twice. Then, rinse with clear water. Place in a large bowl, cover loosely with waxed paper and refrigerate until it’s time to grill. Mussels: Scrub mussels in their shells under cold running water. Firmly hold the shell in one hand and pull out the beard that is visible on the straight side of the shell. Discard the beard. Soak, rinse, and store your mussels the same as the clams. Lobsters: To cook, bring eight quarts of water and two teaspoons of salt to a boil. Holding a lobster, with tongs if you’d like, rinse it under cold running water. Plunge it, head first, into the boiling water. Cook two lobsters at a time. Return water to a boil, reduce heat, cover, and simmer for 10 minutes. Remove lobsters from the water and rinse them in cold water. Take off the plastic bands or pegs from their claws. Cover loosely with waxed paper and refrigerate until it’s time to grill. Pre-Grill Prep Corn: Remove coarse outer husks from corn. Pull back inner husks and remove silks. Replace inner husks and trim ends close to corn. Wrap each ear of corn in a 12 inch square of aluminum foil. If you’d like, completely remove husks and silks and wrap the corn in heavy-duty foil. Onions: Remove the dry outer skin from onions. Wrap each onion in a 12 inch square of heavy-duty aluminum foil. Potatoes: Scrub and dry the potatoes. Rub lightly with oil or butter. Wrap each potato in a 12 inch square of heavy-duty aluminum foil. Grill Secrets To make a baker for your clambake, use a covered charcoal grill that measures about 24 x 18 inches with the shelf for the coals being four to six inches below the cooking rack. Or use a 24 inch round kettle type grill. The grill must have a snug fitting lid as well as air holes in the bottom. Fire It Up Determine the amount of charcoal needed by spreading it in a single layer with the briquettes slightly overlapping in the grill. Pile the briquettes into a mound, and light them. If you’re using a commercial starter, follow the manufacturer’s directions. The charcoal is ready when it is gray, with almost no black showing-about 20 minutes. Spread coals out evenly in the firebox. Replace the cooking grill, and immediately start your clambake. Let the Bake Begin Spread foil-wrapped potatoes evenly on the grill. Cover and cook for 10 minutes. Turn potatoes over. Add foil-wrapped corn and onions, and space them evenly among the potatoes. Cover and cook for 10 minutes. Remove the lid and turn the corn and onions. Drain the lettuce leaves and place a single layer over the foil-wrapped vegetables. Top with your lobsters and clams. Cover with another layer of lettuce. Immediately replace the lid. Continue cooking until the clams are open and the potatoes are tender. Check them after 15 minutes and every five minutes thereafter. Meanwhile, bring a ½ inch of water to a boil in a large pot or Dutch oven. Place mussels directly in the boiling water or in a steamer basket and set it in the water. Cover and steam for three to five minutes or until mussels open. Cook one minute longer, and discard mussels that do not open. Melt butter or margarine in a small saucepan, and if there is room, place the pan on the grill to keep it warm. Service for Six If you’d like, serve the mussels as a first course while the main course is cooking. Serve with melted butter for dipping and a squeeze of lemon to taste. Place a lobster, several clams, a potato, onion, and ear of corn on each platter or very large plate. Add a small bowl of melted butter and a wedge of lemon to each serving. Be sure to supply lobster or nut crackers, seafood forks, and large bibs and wet napkins. Serve with crusty bread or rolls. Makes six taste-tempting servings that will keep your loved ones coming back year after year. 9. I always have this when we go to Cape Cod: Crunchy Fish & Chips Batter This is a very good batter for crunchy fish & chips. 2 lbs. Cod, Haddock, or Whitefish-skinned (The type of fish may depend on what is available in your area. A lean fish will make the best deep fried product). 2 cups Pan Cake mix Juice from one lemon 1 egg ¼ cup vegetable oil Salt & pepper (to taste) Use white ground pepper-you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish (Serves six people). 10. Trout Celery (diced) Onion (diced) Green Pepper (diced) Garlic (minced) 1 can Italian Stewed Tomatoes Bone fish and place into a non-reactive pan or dish. Cover fish with sautéed onions, celery, green pepper, garlic and a can of Italian Stewed Tomatoes. Place in a 350-degree oven and cook for 15 minutes. 11. Smelts- My dad was the hunter and fisherman in the family and the cook too when it came to cooking wild game and fish he caught. He would go smelt fishing in the spring in the Catskill Mountains and bring home containers overflowing with these little fish. He would clean them, cut the heads off of them then he would flour seasoned with salt and pepper and egg dip them and fry them up and these tasty little critters just melted in your mouth. We kids couldn't get enough of them. 12. My dad would do this with rainbow trout too. 13. Marinated Venison Speidies on Skewers cooked over an open grill or fire: Take chunks of venison steak and marinate them in a red wine vinegar and olive oil marinade overnight. Add some fresh garlic, oregano and parsley plus salt and pepper to the marinade. 24 to 48 hours later heat up your outdoor grill or fireplace, put the speidies on skewers and cook them over an open fire. When they are done take pieces of fresh italian sliced bread and take the meat off the skewers with the piece of bread. You can sprinkle some fresh marinate on the bread if you like. not the marinade you had the meat soaking in. 14. Fried Trout with Pork Sauce 6 medium-size Oriental dried mushrooms hot water 1 bunch (about 1 lb.) fresh spinach 1/2 pound lean boneless pork cornstarch salt 1/8 teaspoon pepper 1 tablespoon each soy sauce and dry sherry 3/4 cup regular-strength chicken broth salad oil 2 Lake Trout (each about V2 lb.) 2 cloves garlic, minced or pressed 1 teaspoon finely chopped fresh ginger root 1/4 cup thinly sliced green onion (including some tops) Rinse mushrooms; cover with hot water and soak until soft and pliable (about 20 minutes). Drain mushrooms (discard water); trim off and discard stems. Cut mushrooms into thin strips; set aside. While mushrooms soak, trim stalks off spinach; wash leaves and drain. Thinly slice pork into 1/4-inch-thick strips about 1 by 2 inches. Stir together 1 tablespoon cornstarch, 1/4 teaspoon salt, pepper, soy, sherry, and chicken broth; set aside. Into a wide frying pan, pour salad oil to a depth of 1/2 inch; heat to 400° on a deep-frying thermometer. Meanwhile, wipe fish with damp cloth, inside cavities and outside. Sprinkle lightly with salt and coat each fish with cornstarch; shake off excess. Add fish to pan and cook, turning once, until fish flakes readily when prodded in thickest portion with a fork (about 2 1/2 minutes on each side). Drain on paper towels; keep warm. Drain oil from pan and discard. With paper towels, wipe any browned bits from pan. Add I tablespoon oil and place over high heat. Add spinach and half of garlic; cook, turning spinach constantly, just until wilted (about 30 seconds). Arrange evenly in a shallow serving dish; keep warm. To same frying pan, add another 2 tablespoons salad oil. Place over high heat and add remaining garlic, the pork slices, and ginger; cook, stirring, until pork is lightly browned (about 4 minutes). Add broth mixture and mushrooms; cook, stirring, until sauce boils and thickens (about 5 minutes). Arrange fish on spinach; pour pork sauce over and sprinkle with green onion. Serve fish immediately. Makes 2 servings. Gingery pork and mushroom sauce smothers deep-fried trout and lightly cooked spinach to make this unusual Oriental dish for two. 15. Venison Casserole 1 lb. venison burger 2- 10 oz cans mushroom soup 1 onion chopped 1 cup water 1- 4oz can mushrooms 2 cups diced potatoes In a skillet brown burger and onions, add mushrooms. Drain well and put burger, onions, mushrooms and potatoes in a casserole dish. Mix mushroom soup and water and pour over burger mixture. Bake in a 350 degree oven for 1 1/2 hours. A variation to this recipe is to add biscuits to the top of this mix for the last 10 minutes of baking or until biscuits are done. 16. Roast Goose with Savoury Stuffing 1 3-3.5kg (7 - 8lb) Goose, giblets removed 1.36kg (3lb) Toasted Breadcrumbs 1 Large Onion, chopped 1 Large Cooking Apple, chopped 140ml (5fl oz) Chicken Stock 110g (4oz) Raisins 55g (2oz) Toasted Flaked Almonds 55g (2oz) Parsley, minced 1 tsp Dried Sage Leaves Salt and Black Pepper, to taste Place the onion, apple and half of the stock into a small saucepan. Bring to a boil and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixture, breadcrumbs, raisins, almonds, parsley, sage, and season. Moisten with the remaining stock, allow to stand for 30 minutes. Preheat oven to 180°C: 350°F: Gas 4 Rinse goose, drain, and pat dry. Use a skewer to pierce the skin on the lower breast, legs, and around the wings of the goose Stuff the goose with some of the stuffing mixture. Truss the goose. Place goose, breast-side-up, on a wire rack in large roasting tin. Insert a roasting thermometer into the thigh without touching bone. Spoon remaining stuffing into a lightly greased casserole, cover and refrigerate. Roast goose for 2 to 2½ hours or until the thermometer registers 175°F, draining often. Bake the covered casserole of stuffing for the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes before carving.. Serves: 6 17. Rabbit Stew 2kg (4lb) Rabbit, jointed 285ml (½ pint) Chicken Stock 140ml (¼ pint) White Wine 2 tbsp Seasoned Flour 55g (2oz) Butter 1 Garlic Clove 1 Bouquet Garni 2 tbsp Double Cream 1 tbsp Parsley 2 tsp Cornflour 2 tsp Tomato Purée Parsley Salt and Pepper Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides. Add the stock, wine and tomato purée, bring to the boil. Add the bouquet garni, crushed garlic and season to taste. Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender. Transfer the rabbit to a serving dish, keep warm. Transfer the sauce to a saucepan, removing the bouquet garni Mix the cream and cornflour together, and stir into the sauce until thickened. Pour sauce over rabbit and garnish with parsley. 18. Game Pie 900g (2lb) Mixed Game 450g (1lb) Sausage Meat 340g (12oz) Hot-Water Crust Pastry 280ml (½ pint) Aspic 110g (4oz) Streaky Bacon 110g (4oz) Mushrooms 2 tbsp Fresh Herbs (Marjoram, Sage, Thyme), chopped 1 Egg Salt and Pepper Pre-heat oven to 200°C: 400°F: Gas 6. Remove the flesh from the game, cut into strips. Line a greased pie mould with pastry, reserving enough to for the lid. Place a layer of bacon at the base of the mould. Cover with a layer of half the sausage meat, then a layer of game, the remaining sausage meat and finally the mushrooms - season and add herbs between each layer. Roll out the remaining pastry to make a lid and cover the pie. Press to seal, trim and decorate. Brush with beaten egg, to provide a glaze. Cut a hole in the centre, to allow steam to escape. Bake for 30 minutes. Reduce heat to 150°C: 300°F: Gas 2. Bake for 1½ hours. Remove from the oven and allow to cool. Heat the aspic just enough to melt, pour into the pie through the steam vent using a funnel. Chill for 6-8 hours before serving. 19. Duck Breast with Peach Sauce Serves: 4 4 breast of Duck 300ml (½ pint) Beef Stock 4 half Peaches poached in red wine 25g (1oz) Butter. 15ml (1 tbsp) Sunflower Oil Salt and Black Pepper Fry breast on high heat turning once, season and lower heat cooking gently until golden brown. Remove breasts and keep warm. Drain the duck fat from the pan, add stock to pan and stir with remains, heat, add peach syrup (liquid only), whisk in the cold butter. Cut breast in diagonal slices, serve sauce around breast, not on top. Decorate dish with peach halves. Serve remaining sauce separately. 20. Lancashire Hindle Wakes Chicken with a Prune and Almond Stuffing coated in a Lemon Sauce 1 Boiling Chicken 1.8kg (4lb) 150ml (¼ pint) Malt Vinegar 2 tbsp Soft Brown Sugar Water Stuffing 450g (1lb) Prunes, soaked for 4 hours 225g (8oz) Fresh White Breadcrumbs 50g (2oz) Almonds, blanched and chopped 50g (2oz) Shredded Suet 1 tbsp Parsley, chopped 1 tbsp Sage, chopped 1 tbsp Thyme, chopped 1 tbsp Marjoram, chopped 1-2 tbsp Vinegar Salt and Pepper, to taste Lemon Sauce 450ml (¾ pint) Chicken Stock 25g (1oz) Plain Flour 25g (1oz) Butter 2 Eggs, beaten 2 Lemon, grated zest and juice Salt and Pepper, to taste Garnish Lemon Slices Fresh Parsley Firstly make the stuffing. Drain the prunes, reserving six for garnish, stone and chop the remainder. Combine all of the ingredients, mixing thoroughly. Clean the chicken. Spoon the stuffing mixture into the neck cavity of the chicken, secure with a skewer or sew with chef’s twine. Place the chicken into a heavy bottomed saucepan, add vinegar, sugar and enough cold water the cover. Bring to the boil, reduce to a simmer and cover. Cook for three hours, or until the chicken is tender. Remove from the heat, leave the chicken in the liquid to cool overnight. Skin the chicken and place on a serving dish. Strain and skim the cooking stock and reserve 450ml (¾ pint). To make the sauce, melt the butter in a saucepan and stir in the flour. Cook gently for 2-3 minutes. Gradually add the warmed stock, stirring continuously, to prevent lumps. Add a few tablespoons of the sauce to the beaten eggs, then strain them into the sauce whilst whisking. Remove from the heat, add the lemon juice and half of the grated lemon zest, season to taste. Allow to cool. Coat the chicken with the sauce, sprinkle with remaining lemon zest, decorate with the reserved prune halves and sprigs of parsley. 21. Grouse Casserole 2 Grouse, trussed 285ml (½ pint) Chicken Stock 125g (4oz) Mushrooms 2 Carrots 1 Celery Stalk 1 Onion 75g (3oz) Butter 2 tbsp Whisky 1 tbsp Redcurrant Jelly Pre-heat oven to 180°C: 350°F: Gas 4. Chop the onions and mushrooms, dice the carrot and celery. Season the grouse well with salt and pepper. Heat the butter in a flameproof casserole and brown the grouse on all sides. Remove the grouse and reserve. Add the vegetables to the casserole and cook over a low heat until tender but not browned. Return the grouse, add the whisky, flame it - allow the flames to disappear. Add the stock and roast, covered, for 1¼ hours. When cooked remove and use poultry shears to cut the grouse in half, place on a serving dish, keep warm. Strain the sauce into a small saucepan, boil until it thickens, add the redcurrant jelly. Spoon sauce over before serving. 22. Country Captain 1 Capon or Chicken 1.6kg (3½lb), jointed 450ml (¾ pint) Chicken Stock, warm 3 Medium Onions, sliced 2 Eating Apples, peeled, cored and chopped 1 Lemon, juice only 3 tbsp Vegetable Oil 2 tbsp Sultanas 1 tbsp Seasoned Flour 1 tbsp Curry Powder 2 tsp Turmeric Skin the chicken joints, rub with lemon juice and coat with the seasoned flour. Heat the oil in a heavy bottomed saucepan and fry the onions gently until softened but not coloured. Add the apples and sultanas cooking for a further five minutes, stirring occasionally. Stir in the curry powder and turmeric. Add the chicken joints and stock, mixing well. Cover and simmer gently for around 30 minutes or until the chicken is tender, turning the chicken occasionally. If the dish seems to dry, add a little extra stock or water. Serve with boiled rice. 23. Pigeon and Chicken Croustade Serves 6 2 Chicken Joints 1 Pigeon 225g (8oz) Wholemeal Pastry 3 large Eggs 150ml (¼ pint) Dry White Wine 50g (2oz) Mushrooms, roughly chopped 25g (1oz) Raisins 15 g (½ oz) Butter 4 Cloves ½ tsp Ground Ginger Salt & Black Pepper Roll out 225g (8oz) of the pastry and line a 20cm (8 inch) flan dish; back the crust blind. Place the pigeon in a saucepan with the stock, wine and cloves, slow cook for 1 hour. Add the chicken and continue to cook for a further 45 minutes or till the meat is tender. When cooked remove from the stock, fillet and bone them. Lightly fry the mushrooms in butter. Cut the flesh into small pieces, mix with the mushrooms and the raisins and spread over the base of the flan case. Sieve and reduce the stock to approx. 150 - 300ml (¼ - ½ pint) Beat the eggs and season well adding the ginger add the reduced stock and pour over. Bake in pre-heated oven 180°C; 350°F: Gas 4 for 25 minutes. Serve warm. 24. Squirrel & Dressing This is a good recipe for the squirrels you bring home...good enough to serve as a main dish or as a side dish!! ~ 3 - 4 young squirrels ~ 1 dozen eggs ~ 2 sticks butter or margarine ~ 1 large onion, chopped ~ 1 box dehydrated vegetable soup (2 pouches) ~ 2 loaves white bread, toasted ~ Milk Clean and remove all hair and shot from squirrels, only the front and hind legs are used. Parboil them in a pan of water on the stove until the meat is tender and falling off the bone. Remove the meat and set aside. Melt the 2 sticks of butter or margarine in a saute pan, add the chopped onion. Saute until the onion is tender. In a mixing bowl place the toasted bread, add enough milk to soften it. Add the sauted onion/butter mixture, the dozen eggs, and the squirrel meat. To this add one package of the dry soup mix. Take the other package and with a slotted spoon remove and add the dry vegetable flakes. (You don't want to add all the powder from this package into your dressing, it'll make it too salty!) Mix all the ingredients together well. Place in a 9 x 13 cake pan. Place in a 350 degree oven for 1 1/2 hours. ENJOY! 25. Crappie Gumbo ~ 1 pound crappie fillets, cooked and cut in bite size pieces ~ 1/4 butter ~ 1/2 cup chopped onion ~ 1 small green pepper, chopped ~ 1 clove garlic, chopped ~ 1/2 cup chopped celery ~ 1 can, 28oz. tomatoes ~ 1 pound okra, fresh or frozen ~ 1 cup water ~ 1/4 tsp thyme ~ 1/4 to 1/2 tsp crushed red pepper, amount depends on how spicey you want it ~ salt and pepper to taste ~ 2 cups cooked rice ~ tabasco sauce In large soup pot melt the butter. Saute the onion, green pepper, garlic and celery until tender. Add the tomatoes, okra, water, thyme, red pepper and salt and pepper. Simmer for 20 minutes. Stir occasionally. Add the crappie and cook for 10 - 15 minutes or until the fish starts to flake. Serve over the cooked rice in individual bowls. Sprinkle with tabasco sauce to taste if you want.

Any Canned Vegetable- THUMBS DOWN ! The cans are shrinking while the price is increasing!

Crystal Light- Good tasting but TOO EXPENSIVE- THUMBS DOWN FOR PRICE-THUMBS UP FOR TASTE. The price is too high on Crystal Light but I have to admit the flavor is great

Burger King- THUMBS DOWN! They should change their cooking oil. The burgers tasted rancid and we got the wims an hour later from the food. I am wondering if it could have been food poisoning. I won't eat there again!

Dab a drop of clear nail polish onto the thread to secure the buttons. This will harden and make it more difficult for thread to break off

Don't throw that leaking hose away. Simply add more holes and you'll have a sprinkler for your lawn.

Shopping Tips -------------------------------------------------------------------------------- Most important! Before you buy something, ask yourself these questions: ---Can I live without this? ---Do I need it? Or merely want it? ---Do I already have something I can use instead? ---Can I borrow it from a friend or family member? ---How long will I have to work to pay for this? Stockpile when items are on sale. Avoid anything disposable. Buy with cash only, not credit. Make a price book, and frequently refer to it. Use coupons if you have them. Remember to bring them along! Send off for rebates to get items free, or nearly free! If your area has food co-ops, Join up! A food co-op can reduce your weekly food bill by as much as 50%. Always ask for a raincheck. While you are waiting for the product to come back in, look for more of the coupons on that product. Shop the Sales! Check for "multi-purchase" discounts, or Buy ? Get ? Frees. Some things are cheaper in a warehouse club, but not all. Check your prices. Never pay full price for clothes - there simply is no need to with all the sales that are always going on. Shop Gargage, tag, or yard sales for things you are not in a hurry for. Use cash or check instead of credit cards. Do not be brand loyal. Be willing to switch brands. Honor your spending limit. Be sure to check out clearance racks, and carts. This sounds silly, but don't buy it if you won't use it - even if it is on sale. Stay away from disposable throw-aways. If you can, avoid the middleman. Always compare prices, even on sale items! Just because the item is on the end of the aisle does not mean it is on sale. Shop with a calculator. More often than not, the best sales are on the front and back of your supermarket flyer. Combine store coupons with manufacturers coupons if you are allowed to by the store. Top and bottom shelves at the supermarket hold the best bargains.

Global Re-Leaf: Plant a tree or wildflowers Grow herbs indoors or out Save seeds from this years flowers and plant them next year Recycle and Reuse: Make a compost pile with biodegradable garbage such as scraps from fruit and vegetables (remember no meat!) When it turns to compost-use it in a garden. Recycle water by reusing it to water plants. Have your mom save coffee can and Styrofoam containers and donate them to school for crafts. Or Use them to make CRAFTY things for yourself or gifts. Save old newspapers and roll them into logs. Feed the birds suit (fat) Feed the ducks old bread. It's fun and it can be a nice day trip! For Christmas get a real tree with roots and plant it in the Spring. Conserve and Preserve: Dress warm to use less heat . Dress cool to use less air conditioning Close doors and windows tight, so heat or ac does not seep out. Don't leave the refrigerator door open decide what you wan to eat before you open it! Turn of lights and appliances right after you finish with them Take shorter showers. Take baths instead of showers (you use less water) Don't throw it all away: Never throw things away unless you use a trash container If you see trash on the street-pick it up and throw it in a trash barrel, Set a good example for your friends. Remind your friends that every LITTER BIT HURTS Organize a clean up day near your school with classmates The next time something is broken try to repair it instead of replacing it When you no longer need a toy or clothing, give it away to someone who can use it Have a yard sale with your family or friends. Use cloth napkins instead of paper napkins. Use cloth towels instead of Paper towels. Buy recycled paper products whenever possible. Use paper instead of plastic. Make a cloth lunchbox, or use a store bought one to replace paper bags. Great Ideas for Back to school Take your lunch in a reusable lunch box, or cloth bag instead of paper bags.. Recycle any packaging in your lunch box. Pack a cloth napkin instead of paper one. You can reuse it! Just count all your school days...that's how many paper napkins you saved. Cover your books in recycled paper bags or wrap...decorate them yourself, they could look fun and you might start a trend! Use up last years school supplies before you buy new ones. Use the reverse side of scrap paper for your first drafts of writing, art and math projects. Keep a "craft box" of discards you think might be handy for class projects during the year...mark it "my craft box" so noone will mistake it for trash! Keep things like empty yogurt containers,elastics, string etc...that might interesting and useful for your art. Take the bus or Car pool with friends...have your mom's take turns...It's fun to go to school in groups and you save lots of gas!. Ask your teacher to put up Planetpals recycle kits posters to remind everyone at school about recycling. Click here for more recycle ideas for everyday Gas Saving Tips: Combine errands, and trips. Service your car it will keep it at peak performance Go lightly on the gas pedal Don't pump your brakes Don't idle for long periods of time Don't use drive up windows...park and drive in Empty the car and trunk of extra items Put items in the trunk instead of your roof Drive 55 mph instead of 65 (you save 15%!) Don't use your air conditioning Use your 5th gear whenever possible Keep your tires properly inflated Buy a Fuel Saver of some kind Use the lowest octane gas Don't rev your engine Energy Saving Tips: Always turn off the lights when not in use Use natural daylight as much as possible Make sure all doors are closed tightly Don't leave doors open longer than it takes to get in or out Use the automatic setting on your thermostat Use alternative sources of heat some of the time Wear warm clothes and you can keep the thermostat lower Don't open the refrigerator door more than you need to Read books instead of watching TV or playing electronic games Don't leave computers, televisions or other appliances on when not in use Don't put furniture or large objects such as toys in front of radiators Cover the bottom of doors where air comes in with a rug or door guard

Things to do with Styrofoam, cans, boxes or other containers: Make fun containers for your crayons and other things, paint them or cover them. Make a bank for your money Make containers and packaging for presents at Christmastime or birthdays, paint them or cover them, use the persons name in your design! Use them to organize things in your drawers like erasers and pencils. Use them for plant pots Be an artist, make them into sculptures Make your own toys Make musical instruments Be an architect, make an interesting dollhouse from large and small containers Design furniture from smaller containers for your house! Make tunnels and other things to play with your trucks cover a box in old stamps and use it for letters from pen pals Make a bird house and feed the birds Make a mobile-see if you can get it to balance! Make puppets and make a playhouse, use old cloth or paper for the curtain, and clothes. Make wind chimes Make styrofoam or cardboard stencils Things to do with paper, gift wrap or cardboard: Use it to cover and protect your schoolbooks Make your own paper dolls be a fashion designer and design doll clothes Cover the walls in your dollhouse with gift wrap for wallpaper Use bags or newspaper particularly colorful comics, for gift wrap.... Use old gift wrap, comics or wallpaper to cover boxes or cans Use the back side of bags or gift wrap as practice paper for painting or studying the alphabet Use your practice paintings as gift wrap-they can be colorful and special! Cut it in squares and use it to make origami Make a book, or album - paper pages and cardboard cover-use string or ribbon to tie it together Make homemade paper....we will be posting the recipe for paper soon-you can also get it from the library! Make paper mache projects-we will be posting the recipe for paper mache soon-you can also get it from the library! Other things to do: Use old clothes to make a soft pillow bed for your pet Make pillows for your room Make pull string bags from pant legs or sleeves-quick and easy! Use old rags to clean your room or paint with Everyone has mismatched socks-make sock puppets! Make decorations from old leaves and pine cones or branches Decorate containers, candles, bottles or books, with dried flowers, cones or leaves, tie with a ribbon and give as a gift Make tree ornaments for Christmas with nature or small discarded items and containers Make your own Paper! Cover your schoolbooks in interesting papers. Visit the recycle center in your town and see what else can be recycled. Collect from your family and friends and take them to the recycle center.