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Put 1/2 to 3/4 cup of salt in large paper bag, Place flowers up side down in the bag holding by stems, close bag and shake well.

1. Skillet Chicken and Sweet Potatoes alt.cooking-chien/connie g 4 to 5 servings 1 tablespoon olive oil 1 medium (about 3 1/2 pounds) chicken, cut into serving pieces 1 can (20 ounces) pineapple chunks, drained and liquid reserved 2 medium sweet potatoes, peeled and cut into 3/4-inch slices 1/4 cup firmly packed brown sugar 1 tablespoon cornstarch 1/2 teaspoon ground ginger fresh parsley for garnish In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides. Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm. Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapples and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately. 2. Apple Juice and Bay Leaf Pork Roast This may be too ordinary, but it is my favorite way to make pork roast. I also prefer the Boston Butt cut for the flavor and tenderness. If you are using a loin pork roast cut off most of the outside fat. Brown on all side under the broiler put into crockpot add 1 cup apple juice, 2-4 whole Bay leaves, broken in half, 1 sliced onion and seasoned salt. Cover and cook for about 6-8 hrs. To test for doneness the bone should be easy to pull out. 3. Tofu Vegetable Paella Full of flavor and savory, just like traditional paellas, and also full of big chunks of succulent ingredients. This idea sat on the shelf for years before it finally transpired into this dish. One of the things that make paellas so wonderful is the large tender pieces of seafood generously strewn throughout them. Replacing the traditional seafood with items such as artichoke hearts, avocado, whole Calamata olives and whole mushrooms, and tender chunks of tofu not only transforms this classic into a vegetarian dish, but make it quite something in it’s own right. Makes 8 to 10 servings 3 tablespoons olive oil 2 medium onion, chopped 6 garlic cloves, minced One 12-ounce package white mushrooms, whole 3 cups white rice 3/4 cup pitted Calamata olives Two 28-ounce cans whole peeled tomatoes 2 tablespoons Old Bay seasoning Two 14-ounce cans whole artichoke hearts, halved 2 Haas avocados, peeled and cut into 1-inch pieces 1 pound extra-firm tofu, cut into 1-inch cubes 1. Heat the olive oil in a large pot over medium high heat. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium, add the garlic and mushrooms, and continue to stir occasionally, until onions are translucent and the mushrooms have softened somewhat, about 3 more minutes. Add the rice and cook for 3 minutes, stirring constantly. 2. Add both cans whole tomatoes, including the juice, the olives, 5 ½ cups water, and the Old Bay seasoning. Increase heat to high, stirring occasionally, and bring to a boil. Reduce heat to very low, cover, and cook, stirring occasionally and replacing the lid, until the rice is tender, about 20 minutes. (The key to this recipe is to keep the rice submerged in the liquid and to remember to stir occasionally, about every 3 to 5 minutes.) 3. Add the artichoke hearts and tofu to the pot, but do not stir. Cover and continue to cook over very low heat until the tofu and artichokes are warmed through, about 5 minutes. Gently mix the artichokes, avocado, and tofu into the paella and serve. 4. One Pan Potatoes and Pepper Steak Recipe by: The Potato Board Servings : 4 4 medium potatoes, sliced 1/4-inch thick, microwaved 6-10 minutes until tender 1 pound london broil, thinly sliced 1 tablespoon garlic pepper 2 tablespoons olive oil 1 each green pepper, cut into thin strips While potatoes cook, toss beef with garlic pepper and heat oil in large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef, toss until heated through. Seaon with salt. 5. Cheese Steaks: with a topper of cheese and bright parsley- 2 pounds 1/2 -inch round steak, cut in 6 to 8 pieces 3 tablespoons fat 1 cup water 1/4 cup chopped onion 1/2 cup shredded sharp cheese 2 tablespoons chopped parsley (fresh) Pound steak to 1/4 inch. combine 1/4 cup enriched flour, 1/2 teaspoon salt, 1/4 teaspoon garlic salt; dredge meat in this mixture. Brown slowly n hot fat. Add water and onion. Cover; simmer (don't boil) 1 hour or till tender. Sprinkle with cheese and parsley. Cover; cook 2 to 3 minutes or till cheese melts. Makes 6 to 8 servings. 6. Sweet Potato Pound Cake The lowly sweet potato may be one of the most versatile items in God's creation. Here, it gives pound cake a beautiful color and a new flavor. Recipe from Virginia Strong. 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 16 tablespoons (2 sticks) butter, at room temperature, plus additional for the baking pan 2 cups sugar 4 large eggs 2 1/2 cups cooked, mashed and cooled sweet potatoes (see note) (about 2 1/2 pounds) 1 teaspoon vanilla extract 1 cup (4 ounces) chopped pecans 1/2 cup sweetened flaked coconut (optional) Preheat the oven to 350 degrees. Generously butter a 10-cup tube or bundt pan. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy. Add the sugar gradually, about 1/2 cup at a time, beating well after each addition. Add the eggs, 1 at a time, beating well after each addition. Add the sweet potatoes and mix until thoroughly combined. Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition. The batter should be stiff. Add the vanilla, pecans and, if desired, the coconut. Spoon the batter into the prepared pan. Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes. Transfer the pan to a wire rack to cool for 15 minutes. Invert the cake onto a plate and remove. Set aside to cool completely. Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size. Drain and mash. Makes 16 servings. Per serving: 450 calories, 19 g fat (9 g saturated fat, 38 percent calories from fat), 66 g carbohydrates, 86 mg cholesterol, 220 mg sodium, 6 g protein, 2 g fiber. Z's Bread Pudding Pray your guests will save a bite of this delicious bread pudding for you! Recipe from Zoe Marie Isaac Gadsen. 8 tablespoons (1 stick) butter, melted and cooled 4 large eggs 2 cups (1 pint) butter-pecan-flavored liquid coffee creamer 1 cup (1/2 pint) heavy (whipping) cream 2 teaspoons vanilla extract 3 tablespoons bourbon 1/8 teaspoon ground cinnamon Dash ground nutmeg 6 cups French or Italian bread, cut into cubes 1/2 cup raisins 1/2 cup (2 ounces) chopped pecans Preheat the oven to 350 degrees. Have ready an 8-by-12-inch or 9-by-13-inch baking dish. In a large bowl, combine the butter, eggs, coffee creamer, cream, vanilla and bourbon and mix well. Add the cinnamon and nutmeg and mix well. Pour just enough of the mixture into the baking dish to cover the bottom; it should take about 1/3 of the mixture. Sprinkle about 1/3 of the bread cubes to form a layer and then sprinkle with about 1/3 of the raisins and 1/3 of the pecans. Repeat the layering process twice with the remaining ingredients. Set aside for about 7 minutes to allow the bread mixture to soak up some of the liquid. Cover the pan with foil. Bake for 35 to 40 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top of the pudding. Set aside to cool slightly before serving. Serve with French vanilla, butter pecan or rum-raisin ice cream. Makes 6 to 10 servings. Per serving (based on 6): 750 calories, 52 g fat (21 g saturated fat, 62% calories from fat), 57 g carbohydrates, 241 mg cholesterol, 276 mg sodium, 9 g protein, 2 g dietary fiber. Butterscotch Pie A beautiful meringue-topped pie, this recipe is a favorite make-ahead dessert for church suppers. Adapted from "The Southern Cookbook of Fine Old Recipes." 1 cup brown sugar 1 tablespoon butter 1 large egg, separated 2 tablespoons all-purpose flour 1 cup milk 1 teaspoon vanilla 1 (9-inch) piecrust, baked 1 large egg white 1 teaspoon sugar Preheat the oven to 400 degrees. Combine the brown sugar, butter, egg yolk, and flour in a medium saucepan. Stir in the milk; mix well. Place the saucepan over medium heat and cook mixture until thick, stirring constantly. Stir in the vanilla. Pour into the baked piecrust. Beat the egg white and the 1 teaspoon sugar in a medium bowl until stiff. Spoon over the pie filling. Bake the pie just until the egg white browns. Cool and refrigerate before serving. Makes 1 (9-inch) pie or 8 servings. Per serving: 276 calories; 11 g fat (4 g saturated fat; 36 percent calories from fat); 41 g carbohydrates; 35 mg cholesterol; 178 mg sodium; 4 g protein; 0.4 g fiber. Peanut Butter-Oat Bars Who says healthy eating can't include sweets? Let the raves begin when you bring these fiber-filled bars to the meeting of the church administrative board. Recipe from Carol Martin. 2/3 cup butter or margarine 1 cup packed dark brown sugar 4 cups quick-cooking oatmeal 3 teaspoons vanilla 1/2 cup light corn syrup 1 cup chocolate chips 2/3 cup crunchy peanut butter Preheat the oven to 350 degrees. Cream the butter and sugar in a large bowl. Add the oatmeal, vanilla, and corn syrup. Mix well. Pat dough into a greased 13-by-9-inch baking pan. Bake for 16 to 18 minutes. While cooling slightly, melt chocolate chips and peanut butter in the top of a double boiler. Spread on dough and cool thoroughly. Cut into bars. Makes 16 servings. Per serving: 343 calories; 18 g fat (8 g saturated fat; 47 percent calories from fat); 44 g carbohydrates; 23 mg cholesterol; 154 mg sodium; 6 g protein; 3 g fiber. Banana Oatmeal Cookies Serve this cookie without guilt. It is both delicious and nutritious! 2/3 cup butter or margarine, softened 2 large eggs 1 cup mashed bananas, divided 1 1/2 cups sifted all-purpose flour 1 cup sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon nutmeg Pinch of salt 1 1/2 cups rolled oats Preheat the oven to 375 degrees. Combine the butter, eggs, and half the bananas in a large bowl. Beat until creamy. Combine the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl; mix well. Add to the creamed mixture. Fold in the oats and the remaining bananas, mixing well. Drop the mixture from a teaspoon onto a greased cookie sheet. Bake about 15 minutes or until lightly browned around edges. Cool before storing. Makes 4 dozen cookies. Note: Adding 1/2 teaspoon banana extract gives additional flavor. Adding 1/2 cup chopped pecans gives additional texture. Per serving: 71 calories; 3 g fat (2 g saturated fat; 38 percent calories from fat); 10 g carbohydrates; 16 mg cholesterol; 46 mg sodium; 1 g protein; 0.5 g fiber. 7. Quaker's Original 1955 Oatmeal Cookies Appeared in July 27, 1994 edition of The Birmingham News. 2 cups Sifted flour 1/2 teaspoon Salt 1/2 teaspoon Baking powder 1 teaspoon Cinnamon 1/2 teaspoon Ground cloves 1 cup Crisco shortening 1 1/2 cups Brown sugar 2 Eggs -- beaten 2/3 cup Sour milk (Add lemon juice -- to regular milk) 1 1/3 cups Rolled oats 1 cup Raisins 1 cup Chopped nuts Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth. Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.) Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees until golden. 8. NO-BAKE STRAWBERRY CHEESECAKE McCalls Cooking School GRAHAM-CRACKER CRUST 1 cup graham cracker crumbs 2 tablespoons sugar 1/3 cup butter or margerine, melted CHEESE FILLING 2 envelopes unflavored gelatine 3/4 cup sugar 1/4 teaspoon salt 3 egg yolks 1 cup milk 3 8 oz. pkgs. cream cheese (at room temperature) 2 tablespoons grated lemon peel 2 tablespoons lemon juice 1 teaspoon vanilla extract 3 eggs whites(at room temperature) 1/4 cup sugar 1 cup sour cream GLAZE 1/2 cup sugar 1 Tablespoon cornstarch 2 pints strawberries, washed and hulled 1/4 cup water STEP 1 Make Graham-Cracker Crust. In a small bowl, combine crumbs, 2T sugar and the butter. Mix well with fork. Remove 1/4 cup. With back of spoon, press rest of mixture on botton of a 9 inch springform pan. Refrigerate. STEP 2 Make Filling. In a small heavy saucepan, combine gelatine, 3/4 cup sugar and the salt. In a small bowl, with wire wisk, beat egg yolks with the milk until smooth. Gradually stir in gelatine mixture, mix well. Cook over medium heat, stirring until gelatine is disolved and custard is thickened slightly (should form coating on metal spoon)-about 5 minutes. Remove from heat and cool 10 minutes. In a large bowl, with electric mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla till smooth-3 minutes. Slowly add cooled custard, beating at low speed just to blend. STEP 3 Set in a bowl of ice water to chill, stirring occasionally, until mixture mounds(partially set) when lifted with spoon. Meanwhile, at medium speed and using clean beaters, beat egg whites till soft peaks form when beater is slightly raised. Gradually add 1/4 cup sugar, beating till stiff peaks form. Add beaten egg whites and sour cream to cheese mixture. Beat at low speed just until smooth. Turn into prepared pan spreading evenly. STEP 4 Refrigerate until firm and well chilled-at least 4 hrs. or overnight. Glaze 1 hour before serving: In a small saucepan, combine sugar and cornstarch. With fork crush 2 cups berries. Stir into sugar mixture with 1/4 cup water. Bring to boiling, stirring until thickened, and translucent. Strain and cool. To serve, loosen side of pan with spatula, remove pan. Arrange some of berries over cake. Top with some of the glaze. Sprinkle reserved crumbs around top edge. Serve rest of berries in glaze. SERVES 10-12 9. Souper Rice Serves 4 1 can vegetable soup 1 1/2 soup cans water 1 cup long-grain rice Place soup and water in a saucepan. Bring to a boil. Add rice, cover and reduce heat. Cook 20 to 25 minutes, or until rice is fluffy and soup is absorbed. 10. Applesauce Meatballs 1 1/2 lb Beef, ground 2 c corn flakes 1 egg -- slightly beaten 3 tb onion, dried minced 2/3 c applesauce 1 1/2 ts salt 1/8 ts pepper 10 1/2 oz tomato soup, canned, condensed 1/2 c water Combine all ingredients except soup and water. Shape meatballs. Combine soup and water and pour over meatballs. Bake at 350 about 1 hour or until done. 11. Diner Chicken 3 chicken breasts, cooked and diced 1/2 cup celery, chopped 1/2 cup onion, chopped 1/4 cup green pepper, chopped 3 TBSP. vegetable oil 1/2 tsp. tarragon 1/4 tsp. lemon pepper 2 cloves garlic, minced 1 pint heavy cream 1 (8 oz.) pkg. cream cheese, softened 3/4 cup milk 1/4 cup freshly grated Parmesan cheese Pasta In a large saucepan, saute the celery, onion, and green pepper in vegetable oil. Add the tarragon, lemon pepper, and garlic. Simmer until veggies are tender. Add the heavy cream, cream cheese, milk, and chicken. Simmer until thoroughly heated, but do not bring to a boil. Sprinkle with Parmesan cheese, and serve over hot pasta. Green Beans 3 cans (16 oz.) green beans 1 onion, diced 1/2 stick butter 2 tsp. basil Salt and pepper to taste Drain 1 can of green beans. Pour the 2 cans of green beans with the liquid and the 1 can of green beans that has been drained into a large saucepan. Add the diced onion. Bring to a boil, then simmer, covered, for at least 30 minutes. When you're ready to serve, drain the liquid from the hot green beans, toss with the butter, and add the basil, salt, and pepper. Stir it up well, and serve hot. Peach Blueberry Cobbler Filling: 2 cups sliced frozen peaches 1/2 cup sugar 4 tsp. quick-cooking tapioca 2 tsp. lemon juice 1 cup frozen blueberries Nutmeg Cobbler: 1 cup all-purpose flour 2 TBSP. sugar 1-1/2 tsp. baking powder 1/8 tsp. salt 1 tsp. freshly grated lemon rind 1/4 cup butter 1/2 cup cream or evaporated milk Combine peaches, sugar, tapioca, and lemon juice in 1-1/2 qt. baking dish (I use a 9X13 glass baking dish). Sprinkle blueberries on top. Microwave on high for 3 minutes, then stir. Microwave another minute or two until mixture bubbles and it is hot throughout. Sprinkle with nutmeg. Meanwhile, mix flour, sugar, baking powder, salt, and lemon rind. Add butter, cutting it in with a pastry blender until mixture resembles cornmeal. Add milk or cream, stir until the dough is mixed and moistened. Drop by tablespoonsful over hot filling. Bake at 400 degrees for 25 to 30 minutes or until the top is golden brown. Serve warm with vanilla ice cream. It's good cold, too! Although the cobbler sounds like a lot of steps, it's really easy and good. I hope you all have a wonderful day, try to do something today, even if it's just a small gesture, to show your support and gratitude for someone in your life. I'm thankful for all of your postings and sharing---you make my life brighter! Enjoy the day

1. CHERRY NUT EASTER EGGS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. milk 1/2 stick butter or margarine 2 (3-oz.)pkgs. vanilla pudding and filling (not instant) 1 (9-oz.)jar maraschino cherries 1 c. finely chopped pecans or walnuts 1 lb. To 2 lbs. confectioners' sugar 1 lb. chocolate -- melted Preparation : Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing. 2. Chocolate Covered Marshmallow Eggs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- hard boiled egg 2 Env unflavored gelatin (4 tsp.) 1 tablespoon Cold water 1 cup Boiling water 2 cups Sugar 1/2 teaspoon Vanilla 1 Box vanilla wafers 2 (8 oz.) chocolate bars & 1/2 stick paraffin 1 pound dipping chocolate Fill four 9 x 13 inch pans with flour and use the egg to make egg impressions in the flour. Dissolve gelatin in cold water (to soften) then stir in boiling water. Add 2 cups sugar and vanilla; whisk until soft peaks form. Spoon immediately into egg impressions and lay a vanilla wafer on top (curved side down). Let set. Melt chocolate and wax. Shake flour from marshmallow egg and dip in chocolate. Lay on waxed paper. Allow to set. Decorate with colored frosting if desired. 3. Chocolate Covered Easter Eggs (4 centers) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Candies Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Margarine 4 pounds Peanut butter 4 pounds Confectioners' sugar -----EASTER EGGS----- 1/4 pound Butter 8 ounces Cream cheese 1/2 teaspoon Salt 1 1/2 teaspoons Vanilla 1 1/2 cups Peanut butter or coconut 4 cups Confectioner's sugar -----PEANUT BUTTER EGGS----- 1 cup Margarine 8 ounces Cream cheese 1/2 teaspoon Salt 1 1/2 teaspoons Vanilla 2 pounds Powdered sugar 2 1/4 cups Peanut butter -- chunky -----RICE KRISPIE EGGS----- 1 cup Confectioners sugar 1 cup Crunchy peanut butter 2 cups Rice Krispies 2 tablespoons Oil 1/4 teaspoon Vanilla -----PEANUT BUTTER BALLS----- 1 pound Margarine 2 cups Peanut butter 2 1/2 pounds To 3 pounds confectioners' -- sugar 3 teaspoons Vanilla 6 ounces Semi-sweet chocolate chips 1/4 pound Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. 5. Chocolate-Caramel Easter Eggs Recipe By : Bon Appetit Serving Size : 12 Preparation Time :0:00 Categories : Bon Appetit Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **EGG SHELLS** 10 1/2 Pounds bittersweet (not unsweetened) chocolate or white chocolate 1 1/4 Pounds chocolate -- chopped 3 Large Plastic Egg Mold Sets (Total Of Six) 2 Small plastic egg mold sets (total of eight 3x2) **CARAMEL FILLING** 3 Cups sugar 3/4 Cup water 1/2 Cup whipping cream 1/2 Cup unsalted butter -- (1 stick) 1/3 Cup sour cream **CHOCOLATE FILLING** 3/4 Cup whipping cream 6 Tablespoons unsalted butter -- Cut In Pieces 1 Pound Imported Bittersweet Chocolate -- chopped 6 Tablespoons sour cream ASSEMBLY Reserved chocolate in double boiler TO DECORATE 8 yards (about) colorfast silk ribbons TO MAKE EGG SHELLS: Line cookie sheet with aluminum foil. Melt chocolate in top of double boiler over simmering water, stirring frequently until smooth and candy thermometer registers 115 degrees for bittersweet and 105 degrees; F for white chocolate. (If making both bittersweet chocolate and white chocolate eggs, melt chocolates separately in two double boilers.) Remove chocolate from over water. Spoon chocolate into 1 set of large egg molds, filling molds completely (do not fill decorative base section of mold). Turn mold over above prepared cookie sheet, allowing excess chocolate to spill out. Shake mold to produce uniformly thick shell. Turn mold right side up. Run fingertip gently around edge of eggs to remove excess chocolate. Refrigerate. Tilt foil-lined sheet with melted chocolate over top of double boiler, scraping chocolate into double boiler. Reheat to 115 degrees for bittersweet and 105 degrees for white chocolate, stirring frequently. Repeat coating process with remaining 2 large egg mold sets and 2 small egg mold sets, removing chocolate from over water while working and reheating chocolate after each set of egg molds is coated. Refrigerate molds. (If using white chocolate, the molds will need a double coating. Refrigerate molds after first coating is cold. Refill with barely lukewarm chocolate, shake out excess and wipe edges clean, creating double-thick shell.) Return remaining chocolate on foil to top of double boiler and set aside. Refrigerate molds while making caramel filling. TO MAKE CARAMEL FILLING: Stir sugar and water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, washing down sides of pan with pastry brush dipped into water and swirling pan occasionally, Remove from heat. Add whipping cream and butter (mixture will bubble vigorously) and whisk until smooth. Whisk in sour cream. Let caramel filling stand just until barely cool (mixture will be sticky), stirring occasionally, about 50 minutes. Spoon 2 scant tablespoons caramel into each small egg half. Spoon 1/4 cup caramel into each large egg half. Refrigerate while making chocolate filling. TO MAKE CHOCOLATE FILLING: Bring whipping cream and butter to simmer in heavy medium saucepan, stirring until butter melts. Add chocolate and whisk until smooth and melted. Remove chocolate filling from heat. Whisk in sour cream. Let stand until cool but still pourable, stirring occasionally, about 30 minutes. Spoon filling over caramel in all egg halves, filling to 1/16 inch below top edge. Chill until set, about 40 minutes. TO ASSEMBLE: Rewarm reserved melted chocolate in top of double boiler to 115 degrees F for bittersweet and 105 degrees for white chocolate. Remove chocolate from over water. Working quickly, spread enough melted chocolate (use bittersweet for dark eggs and white chocolate for white eggs) atop 1 set of filled eggs just to cover. use icing spatula to scrape excess chocolate from eggs and clean sides. Place mold in refrigerator. Repeat with remaining egg molds. Refrigerate all molds until chocolate is firm, about 1 hour. Line cookie sheets with aluminum foil. Remove 1 egg mold from refrigerator. Turn mold over onto foil. Gently bend and twist mold side to side several times to release halves of chocolate eggs. Repeat unmolding process with remaining eggs. Rewarm remaining melted chocolate in top of double boiler until warm to touch. Turn bottom half of 1 egg over so flat sides face up. Spread small amount of melted chocolate over flat side of egg, leaving 1/ 4- inch border. Working quickly, cover bottom half of egg with corresponding top half of egg and press together gently. Refrigerate whole egg. Repeat with remaining egg halves and melted chocolate. (Can be prepared 2 weeks ahead. Store in airtight container in refrigerator.) TO DECORATE: Wrap ribbons around seam of each egg and tie bow at top. Refrigerate until ready to eat. Serve eggs chilled. Makes 3 large eggs and 4 small eggs. 6. Fruit and Nut Easter Eggs Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups sugar 1 cup light corn syrup 3/4 cup hot water 1/2 pound marshmallow cream 1/2 cup shortening -- melted 1/4 cup confectioner's sugar 2 cups candied fruit (pineapple and cherries) nuts dipping chocolate In a saucepan, cook sugar, syrup and water to 265 degrees on a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, confectioner's sugar, candied fruit and nuts. Mix well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs which will keep for 6-8 months. NOTE: try piping a name on the egg after the chocolate is firm. 7. Pennsylvania Dutch Coconut Easter Eggs Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Candies Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Mashed potatoes -- unsalted 2 cups Flaked coconut -- fresh or Dried 1/2 teaspoon Salt 1 teaspoon Vanilla extract 3 1/2 cups Confectioner's sugar 8 ounces Semisweet chocolate 1 tablespoon Vegetable oil In mixing bowl,mix potato,coconut,salt and vanilla.Gradually mix in sugar. Cover; refrigerate overnight.Shape into 1/2 tbs.size eggs. Heat chocolate and oil until chocolate melts.Dip eggs into chocolate oil mixture.Set aside on wax paper in refrigerater to harden.Makes about 60.. 8. Joni's Coconut Eggs Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Candies Holidays Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds 10x sugar 14 ounces Coconut -- flaked 1 teaspoon Vanilla 1/2 cup Butter -- soft 1/8 teaspoon Salt 2 pounds Dark chocolate -- melted Mix all the ingred's until soft, if sticky add more sugar. Make into logs, or small footballs. I like them small, but you can make them any size you want. Even make into large egg shape, for decorating. Place on wax paper on cookie sheet. and chill. In mean time melt chocolate coating, and dip the eggs in the chololate and put in the freezer for a few minutes, makes them shiny. I also use white chocolate and color it pink and green, real light colors for easter. Then you can make some of mixture in small balls and coat like a BonBon. Yummmy. I use the Dark Chocolate for the coconut eggs, as they are on the sweet side. 9. Chocolate Fudge Easter Eggs 1/4 lb Butter, melted 2 pk (3 5/8 oz ea) chocolate pudding mix* 1/2 c Milk 1 lb Confectioners' sugar 1 ts Vanilla 8 oz Dipping chocolate *Use Cook and Serve Pudding (NOT Instant...thanks Deb) Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm. Melt chocolate and dip cooled eggs. Place on wax paper. Let stand until coating hardens.

Here's a recipe for you and I actually like to my cream puffs and fill them with a custard or vanilla pudding and then drizzle the top with a chocolate drizzle if I'm looking to use them as dessert, or you can fill them with just about anything!!! STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE Cream puffs 3/4 cups water 3 tablespoons unsalted butter, cut into pieces 1/4 teaspoon salt 1/4 teaspoon sugar 3/4 cup all purpose flour 3 large eggs Filling 1 cup chilled whipping cream 1 teaspoon plus 2 tablespoons sugar 1/4 teaspoon kirsch (clear cherry brandy) 1/8 teaspoon vanilla extract 6 large strawberries, hulled Strawberry sauce 2 1-pint strawberries, hulled 3 tablespoons sugar Powdered sugar For cream puffs: Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny). Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.) For filling: Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream. Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar. For sauce: Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce. Makes about 2 1/3 cups. Makes about 18.

Monday: Mexican rice & chicken salad cantaloupe corn on the cob strawberries, angel food cake & cool whip for dessert Tuesday: Steak baked potato cream corn( homeade not from the can) Fresh fruit Wed: Raw veggie platter with dip Fresh fruit salad Mozzarella sticks Make your own pizza- various toppings. Thursday: I will pull from the Freezer one of the dinners I made and froze. : Turkey, Dressing and Mashed potatoes Green Beans Applesauce and Cranberry Sauce Rolls Friday: Tuna Noodle Casserole Steamed Carrots Watermellon for dessert Saturday: pancakes scrambled eggs suasage links orange juice Sunday: Meatloaf Mashed taters/mushroom gravy Corn Rolls Monday: Stuffed cabbage rolls baguettes with butter Seedless grapes served chilled Tue: Chicken Breasts and gravy Brussel Sprouts in butter Little Green Garden Peas Biscuits Jello with fruit and cool whip Wed. Spaghetti with meat sauce Garlic bread Marinated Tomatoes and Cukes in Italian Dressing Chocolate chip cookies Thurs: BBQ Chicken wings steamed baby red potatoes with butter and chives corn dessert: cinnamon chip banana bread Friday: Breaded Fish Sticks Oven Baked Fries Broccoli Jello with Fruit Sat: Sloppy Joes Pickle Chips Green Beans Brownies Fruit Sunday: Salad Homemade garlic bread w/ a olive oil dipping sauce Grilled diced chicken w/ penne pasta in a white cheddar and carrot puree sauce. Cheese cake Monday: Burrito's Mexican Rice for dessert: Brownies and Cookies and Cream Ice Cream Tues: Hot Dogs Baked Beans Salad Potato Chips Cookies Wed: Baked Rigatoni with meat sauce Garlic Toast steamed zucchini Fresh Fruit Thursday: Tuna Patties on Buns macaroni salad corn on the cob Brownies Friday: Cheese pizza Green Beans Home made Milk Shakes Saturday: Macaroni and Cheese Broccoli Fresh Fruit Sunday: Pork Roast Au Jus Cheddar Broccoli Rice Speckled Butter Beans Sliced carrots Candied Sweet Potatoes Biscuits Monday: Spanish rice with cubed pork from sundays roast Carrots Fresh Fruit Tuesday: Baked Chicken legs Brown rice with olive oil sauteed carrot slices, onion slices and pepper slices Baked Apples Wed: Home made Chili Buttered Bread side salad or veggie of your choice Jello with cool whip Thurs: Ground Turkey Meatloaf mashed potatoes Gravy corn Applesauce and Cranberry sauce Pumpkin Bread Friday: Tuna and cheese grilled Sandwiches Tomato Vegetable Soup Crackers Cantalope Saturday: Leftover Spanish Rice/chili/chicken from the weeks meals asparagus Home made ice cream sandwiches Sunday: Baked Chicken Stuffing Peas and Carrots Gravy Biscuits Sugarfree Apple pie Enjoy

Beef Stroganoff served over a bed of egg noodles A personal Salad Sugar Free Lemon Meringue Pie Plus I will be making some beef vegetable barley soup with some of the leftovers. per plate per person. $2.00

Thanks for posting this Lowie... Its a great post

I can't even leave the board for a few hours and I see that HAPPYGIRL is up to Mischief....LOL

HAPPY HAPPY LOIS AND DH! We wish you many more HAPPYS!

Kelly your post hits close to home this am/pm.

My two cousins have been ordered over to the Kuwait area. Both have been in the military for more than 15 years and Doug and Steve were both over there on the front line in Desert Storm. Doug called his mom from Georgia lasst evening and told her that he and his brother Steve got their walking papers. Doug has been training men for this war and he got the call he was needed over there in Kuwait. He has three children and Steve has two boys and one on the way. Keep them in your prayers.

Now that sounds good. I think I will try that Cat. They had something like that in the hospital when I had my surgery and it wasn't bad at all.

Wash blankets, comforters, quilts. Remove out-of-season clothing from closet, wash and store, and replace with seasonal clothing. Donate clothing that will not be worn again. Clean light fixtures and chandeliers. Clean basement and garage. Clean walls, ceilings, and floors. Vacuum books. Dust furniture. Move and clean under heavy appliances and furniture. Shampoo carpet, rugs, and upholstery. Clean lampshades. Dust or wash all china, crystal, and knickknacks. Wash blinds, mini-blinds, and shades. Dry clean or wash curtains and drapes. Organize files, photographs, videos, and CDs.

1. Gourmet coffees with a personal coffee cup 2. A pound of pistachios 3. Child's artwork, framed 4. Journal with special inscription inside 5. Teacup with box of herbal tea 6. Deck of cards and book of card game rules 7. Homemade cocoa mix in a pretty jar 8. Collage of special photos 9. Gel pens and pretty stationary 10. Bottle of sparkling cider 11. Home baked bread, include recipe 12. Disposable camera or rolls of film 13. Basket filled with deli cheese and fruit 14. Craft supplies 15. Holiday serving bowl or platter 16. Pretty basket filled with special jams or mustards 17. Decorative napkins and napkin rings 18. Fancy chocolate bars tied with a ribbon 19. Gardening gloves with a plant or flower seeds 20. Photo album, hand decorated is even better 21. Makeup tote 22. Prepaid photo developing envelopes 23. Homemade cookie mix with instructions for baking 24. Variety of bread mixes 25. Special coffee cup filled with candy 26. Fancy magazines tied together with a pretty ribbon 27. Gourmet popcorn and flavored oil 28. Locally made barbeque or steak sauce with basting brush 29. Pancake or waffle mix and a bottle of real maple syrup 30. Movie theater gift certificates 31. Board games 32. Jar of sourwood or pure honey with biscuit mix 33. Note cards and book of stamps 34. Picture frames, buy them on sale! 35. Specialty cookbook 36. Pretty glass jar filled with candy 37. Collectible sports cards 38. Muffin mixes with muffin pan 39. Books, there are still a few for under $10 40. Set of dish towels and dish cloths 41. Nail polish kit 42. Pretty night shirt 43. Basket filled with kitchen gadgets 44. Video rental gift certificates 45. Pepper mill and fresh peppercorns 46. Handwritten copies of your favorite recipes 47. For the pets, gourmet dog biscuits or cat treats 48. Baking pans and supplies 49. Prepaid long distance phone cards 50. Small clock or radio 51. Pretty box for keepsakes 52. Colorful Post-It notepads 53. Address book 54. Christmas ornaments 55. Puzzles 56. Blank video or cassette tapes 57. Sewing supplies 58. Flashlight with batteries 59. Favorite quote embroidered on a nice handkerchief 60. Makeup brush set 61. Expensive socks, still under $10 62. Special soaps and bath puff 63. and don't forget my absolute favorite... home baked cookies!

20 Simple Juice Recipes Carrot/Apple Juice 6 carrots 2 apples Liver Mover 2-3 carrots ½ beet Bromeiain Special pineapple (skin & all) unscrew top and throw away Orange or Grapefruit 3 oranges (peeled) or 1 grapefruit (peeled) Evening Regulator 2 apples 1 pear Digestive Special handful of spinach 6 carrots Holiday Cocktail 2 apples 1 large bunch of grapes 1 slice lemon with peel Body Cleanser 4 carrots ½ cucumber 1 beet Rejuvenator handful of parsley 3 carrots 2 celery stalks 2 cloves of garlic Cantaloupe Juice cut into strips and juice (rind and all) The Waldorf 1 stalk celery 2 apples Sunshine Cocktail 2 apples 4-6 strawberries Energy Shake handful of parsley 6 carrots Watermelon Juice cut into strips and juice (rind and all) Potassium Broth 1 handful of spinach 1 handful of parsley 2 stalks of celery 4-6 carrots AAA Juice 6 carrots 1 apple 2 stalks of celery ½ handful of wheatgrass ½ handful of parsley ½ beet Passion Cocktail 4 strawberries 1 large chuck pineapple 1 bunch black grapes Morning Tonic 1 apple 1 grapefruit (peeled) Digestive Cocktail ¼ lemon with peel ½ grapefruit (peeled) 2 oranges Alkaline Special ¼ head cabbage (red or green) 3 stalks of celery

Can you send me some feathers.. thats really neat...

I can eat a whole box of these donuts: 2 pkg. yeast 1/4 C. warm water (105-115ºF) 1 1/2 C. lukewarm milk (scalded then cooled) 1/2 C. sugar 1 tsp. salt 2 eggs 1/3 C. shortening 5 C. all-purpose flour, divided Vegetable oil Dissolve yeast in warm water in a 2 1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes. Heat vegetable oil in deep fryer to 350ºF. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into Creamy Glaze set on rack; when slightly cooled spread Chocolate Glaze on top. Doughnuts may be dipped into sprinkles or other toppings after Chocolate Glaze is applied if desired. Creamy Glaze 1/3 C. butter 2 C. confectioners' sugar 1 1/2 tsp. vanilla extract 4 to 6 T. hot water Heat butter until melted. Remove from heat. Stir in confectioners' sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. Chocolate glaze 1/3 C. butter 2 C. confectioners' sugar 1 1/2 tsp. vanilla extract 4 to 6 T. hot water 4 oz. milk chocolate or semi-sweet chips Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in confectioners' sugar and vanilla extract until smooth. Stir in water, 1 tablespoon at a time, until of desired consistency

APPLE PECAN COBBLER 3--TABLESPOONS BUTTER 1 1/2 CUPS bread crumbs 1 cup sugar 1 1/2 teaspoon ground cinnamon 4 1/2 cups,sliced pared and cored apples 1 cup pecans In a small saucepan melt the butter,and stir in the bread crumbs. set aside. In a small bowl,combine the sugar with the cinnamon.cover the bottom of a greased 1 1/2 quart baking dish with partof the apple slices.Sprinkle with some of the sugar mixture,then the pecans,and the bread crumbs mixture.Repeat the layers untill all of the ingrdients are used endingwith the bread crumbs on top.cover and bake at 350 for 30 minutes, then remove the cover and bake 15 more minutes to brown on top. APPLE PAN DOWDY 6 GREEN cooking apples unpeeled 1 unbaked 9 in.2-crust pie shell 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/8 teaspoon salt 4 tablespoons butter 1/2 cup mollasses Slice the apples and line the bottom of the pie crust.Spinkle with the remaining ingredients.Top with lattice pastry.Bake at 350 for 45 minutes

CHICKEN AND SLIPPERY DUMPLINGS 1 chicken, cooked, skinned and de-boned 1 large onion, chopped 4 large carrots, scraped and cut in 2" pieces 4 stalks celery, scraped and cut in 2" pieces 1 tsp. each poultry seasoning, dried thyme salt pepper Put chicken in pot along with cut up vegetables, seasonings, and add enough water to cover by 2". Salt and pepper generously. Bring water to a boil then reduce immediately. Let slowly simmer for 2-3 hours. As it simmers skim off foam that forms on top and around edges. This helps the broth to be nice and clear. When chicken is done remove from pot (shredding instead of chopping), let cool, and remove meat. Keep meat in a separate bowl for right now. Just leave the veggies in the pot; you don't have to remove them at all. DUMPLINGS: 1 cup flour 1/2 tsp. salt 1 TBS. shortening (Crisco) sprinkling of thyme 6 TBS hot water (tap is fine) Sift together 1 cup flour, salt, and thyme in a mixing bowl. Add shortening and mix. Add enough water to make dough soft, but not sticky. Wrap dough in plastic wrap for 15 minutes to rest. Place dough on floured surface and roll very thin. Cut into squares, keeping flour on them. Heat broth back up to almost boiling and add dumplings. Gently stir constantly at first to keep them from sticking to each other. Keep lid halfway on pot. The flour still on dumplings will help thicken the broth. Cook dumplings for about 10 minutes, add shredded chicken back to pot and re-heat. Just make sure dumplings are cooked all the way through. No white should be showing when cut in half.

Apple Spice Butter 1 cup butter, softened 2 tablespoons apple jelly 1 tablespoon orange juice 1 teaspoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a small bowl, beat butter at medium speed until creamy (1-2 minutes). Reduce speed to low; add all remaining ingredients. Continue beating until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Makes 1 cup. Pecan Honey Butter Serves: 12 1/4 cup honey 1 cup butter, softened 1/2 cup chopped pecans Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, rolls, or other bread. Makes approximately 2 cups. Honey Hazelnut Butter 1 1/2 cups (7 1/2 oz.) toasted hazelnuts, cooled, some of skins rubbed off 1 1/2 sticks (3/4 cup) butter, room temperature 1/2 cup honey 1/2 teaspoon. pumpkin-pie spice (cinnamon, ginger, nutmeg. cloves) Instructions : Pulse nuts in a food processor until finely chopped. Add remaining ingredients and process just until blended.

Opus's Blue Hawaiian Cheesecake 24 oz. of cream cheese (3 Packages) 1 c. sugar 3 eggs + 1 egg yolk 1/2 c. Cream of Coconut (in the drink section of supermarket) (Not coconut milk) 1/4 t. salt 1 c. sour cream 1/4 c. pineapple juice Crust 1 2/3 c. graham cracker crumbs 1/2 c. sugar 1/4 t. cardamon 1/2 stick butter Preheat oven to 350. TO assemble crust: Mix crumbs, sugar and spice, all melted butter to crumbs right in the pan and spread out, pat down to form crust and refrigerate for 2 or more hours. Filling: Mix cream cheese,sugar until well mixed, 3 minutes on a medium mixer setting. Add egg and yolk one at a time and mix well after each addition, remember to scrape bowl. All cream of coconut, pineapple juice, sour cream and salt, mix well. Pour into springform 9 inch pan. Wrap the pan in tin foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up the sides of the pan. Put in the middle rack of the over for 1 hour, after the hour is done, crack open the oven door for an hour and take cake out. Chill, garnish with pineapple chunks mixed with orange concentrate juice...enjoy!!

Restaurant Style Buttered Parsley Potatoes Notes: These are a great addition to any meal. These are inexpensive to make, and sure to please your family. Ingredients: 1 1/2 lb. small red potatos, cut into bite sized chuncks 1/4 tsp. salt 2 Tbsp. fresh parsley (finely chopped) 4 Tbsp. butter Preparation: In a medium sized saute pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into saute pan. Place freshly chopped parlsey and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper. An optional way to make these is to add one sliced onion to the potatoes during the boiling process.

Cannelloni Filling 1 lg onion finely chopped 1 garlic clove, minced 2 tablespoons olive oil 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry 1 pound ground beef 1/4 cup grated Parmesan cheese 2 tablespoons, heavy cream( I used fat free Half and Half) 2 eggs, lightly beaten 1/2 tsp dried oregano 1 tsp salt 1/4 tsp pepper 10 lasagna noodles 1 can (24 oz) tomato sauce, divided ---I used Ragu spaghetti sauce Cream sauce 6 Tbl spoons butter 6 tbls flour 1 cup milk 1 cup heavy cream ( I used fat free half and half) salt and pepper to taste 1/2 cup grated parmesan cheese( I used mozzarella) Saute onion and garlic in olive oil until soft. Stir in spinach. Cook, stirring constantly, about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan. Turn into a large mixing bowl. Brown meat; drain and add to spinach mixture. Add parmesan cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside. Cook lasagna noodles according to package directions; drain. Cut each noodle in half crosswise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling. To assemble, pour about 1 cup of tomato sauce into the bottom of a 13 x 9 pan. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside, For cream sauce, melt butter in a heavy saucepan over medium heat. Remove from heat;stir in flour. Return to heat; add milk and cream all at once. Stirring constantly, cook over medium heat until well blended. Bring to a boil, reduce heat and simmer, stirring constantly, about 1 minute longer or until the sauce is thick enough to coat the spoon. Remove from heat; season with salt and pepper. (I added a little parmesan cheese to this) Spread cream sauce over lasagne rolls. Cover with remaining tomato sauce. sprinkle with Parmesan cheese. Bake at 375*, uncovered, for 20-30 minutes or until hot and bubbly.

Ever heard of these "cookies"? I went to a friend's house a few days ago and she had some "cookies" that were so incredibly good, and when she told me how to make them, I was floored! I had never heard of this before! You take those mint flavored chocolate chips...the Toll House Cookie kind (Nestles) and you melt the mint chocolate in a sauce pan. Then you take Ritz brand crackers and a slotted spoon. Using the slotted spoon, you dip the crackers into the chocolate and then put them on wax paper while the chocolate hardens. They taste just like the mint girl scout cookies! Has anyone ever made these? I would NEVER had guessed what these cookies were made from. Sue I think I will give them a try. They sound good!