Dee

Plum Pretty Brunch Ham 1 (8-pound) smoked ham 1 cup plum or raspberry jam 2 tablespoons chopped chutney 1 can (20 oz.) Dole Pineapple Slices, drained Bake ham according to package directions, in shallow roasting pan. Melt jam in small saucepan over low heat. Stir in chutney. Thirty minutes before ham is done, brush ham with half the jam mixture. Arrange pineapple slices on ham in roasting pan. Brush remaining jam mixture over pineapple. Return ham to oven to complete baking. Makes 20 servings

Mushroom Garlic Pork Chops 1 tbsp vegetable oil 4 pork chops, 1/2" thick 1 can Campbell's Cream of Mushroom with Roasted Garlic Soup 1/4 cup water Heat oil in skillet. Add chops and cook until browned. Add soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until done. Makes 4 servings

Smothered Chicken 1 tablespoon vegetable oil 1/4 cup each finely chopped: onion, green pepper, and celery 1 pound skinless whole chicken breasts or thighs 1 pkg. McCormick Mushroom Gravy Mix 1 12 oz. can evaporated milk Heat oil over medium-high heat. Add onion, green pepper, and celery. Saute 2 minutes or until vegetables are crisp tender. Add chicken and cook 6-7 minutes per side or until browned. Combine mushroom gravy and milk. Stir into chicken mixture. Bring to a boil; cover and simmer 15 minutes. Makes 4 servings

Quick Cheeseburger Bake PREP: 12 min; BAKE: 30 min 1 pound ground beef 3/4 cup chopped onion 1 can (11 ounces) condensed Cheddar cheese soup 1 cup frozen mixed vegetables, if desired 1/4 cup milk 2 cups Original Bisquick® 3/4 cup water 1 cup shredded Cheddar cheese (4 ounces) 1. Heat oven to 400°. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. 2. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. 3. Bake 30 minutes. Makes 8 to 10 servings

I can live through emergency's living off my stock of canned foods can you? Share your recipes here with us. 1. Take a 1 lb canned ham Put it on a couple sheets of tin foil and add some canned pineapple. Save the juice and mix pineapple juice and brown sugar together. Close up the foil except the top. You want to pour some brown sugar and juice over the ham and let it cook in these juices. Close up the tin foil then cook on grill or open fire on grate. Don't forget to spray the grates so that the tin foil won't stick to the grate. Next take canned potatoes and place them in a tin foil pack. Roll them in some olive oil to coat them and then sprinkle them with dry onion soup mix or herbs and spices. Put them on fire to roast. Next open a can of carrots and add a bit of water to the carrots after you put them in a tin foil pack. Steam them on the grill. For dessert: Bake dry apple slices. Mix dry oatmeal, brown sugar and cinnamon together and with a tiny bit of water. Place dried apples in tin foil and spinkle the mix over the dried apples adding a layer to the next level and so on until you run out of apples and oatmeal mixture. Take dry coffee creamer and mix some water and the creamer together and pour it over the mixture while the mixture is warm. This is really good! Pasta e fagioli Cook elbow macaroni over fire. When cooked drain macaroni and add a small can of tomato sauce and a can of cannellini beans drained and mix together. Add some garlic powder and italian spices and let simmer on fire in dutch oven. Add some hot pepper over your portion - yum this is good. Take canned chicken or beef Warm it over a fire and make a gravy with a dry gravy pack. Boil water to make instant mashed potatoes and make them. Salt and pepper to taste. When the canned meat and gravy is made pour over tops of mashed potato piles on your plate. Warm up canned green beans on your fire. I often make Boston Nut Bran Bread in coffee cans and you can do this on the fire so have some of this as a dessert. Also you can mix canned chicken with creme of chicken soup. Make a pot of rice while the chicken is simmering on the fire. Season the rice while cooking with a bit of dry chicken buillion and parsley Mix a small can of peas with the rice after its done. Pore the chicken and soup mixture over the cooked rice. For dessert have some current cookies that you make on top of the grill in a frying pan. These are just some of the recipes we can use of the canned items we are stocking in case its needed. To make currant cookies you can use raisins instead of currants.

Pizza Plain Garlic and cheese and Pepperoni Tossed Salad Ice Cream Sandwiches Total cost per plate per person: . 67 cents and thats with dessert.

You can check out their website http://www.sixcontinentshotels.com/...IATAno=99504443 and if you join their priority club, you can get cheaper rates. Friends got a room at the Holiday Inn in Troy, MI last month for 49.00 online compared to 79.00. Not a bad discount!

DISHPAN COOKIES I copied this recipe from a rural electrification magazine about 30 years ago. Since then, I have made tubsful of this dough. 2 c. brown sugar; 2 c. white sugar; 2 t. vanilla; 2 c. oil; 4 eggs; 4 c. flour; 2 t. soda; 1 t. salt; 1-1/2 c. quick oats; 4 c. corn flakes. Cream together first five ingredients. Add flour, soda, and salt into first mixture. Fold in oats and corn flakes. Drop on cookie sheet and bake at 350°, 7-8 minutes or until light brown. Makes a dishpan full. Freezes well after baking.

APPALACHIAN WEDDING CAKE Source: From Susan C. Bridges at Appalachian Mountain Gourmet 3/4 cup lard (shortening) 1 cup black strap molasses 1 cup sweet milk (raw) 1/2 tsp. baking soda 1 tsp. salt 1 cup sugar 3 eggs 4 cups flour 2 tsp. baking powder 3 cups sweetened cooked dried apples Cook 1 1/2 dried apples in 2 cups water and 3/4 cup sugar until apples are plumped back up and most of water is absorbed. Chop apples fine while in cooking pot, until they resemble coarse applesauce. Mix together in medium bowl flour, salt, baking soda and baking powder. Cream lard or shortening, then add sugar, a little at a time, beating well after each addition. Add molasses to shortening and sugar, beat well. Add eggs, one at a time, beating well after each addition. To this, add flour mixture and milk in small amounts, alternately, and beat until smooth. Grease well a large cast iron skillet, well seasoned, and pour into this 1 cup of cake mixture. Smooth with back of spoon over bottom of skillet. Bake on top of stove over medium-low heat, until bottom is lightly browned, and top is puffy. Carefully, using two large metal spatulas, turn cake over and cook top until lightly browned. Turn out cake onto dishtowel, and cover to keep warm. Cook other layers until batter is used up. To assemble cake, place a layer of cake on platter, top with 1/2 cup of cooked apples, spread apples over top of cake to edges. Top with additional cake layers and apples, and finish with apples on top. This cake was made for weddings back in the Appalachian Mountains, because it could be carried to the wedding, and assembled on the spot. The bride's popularity was measured by the number of cakes, and the number of stacks on each cake.

ROCK CAKES 1 egg 2 cups flour 1/4 lb. margarine 1/2 cup sugar 3 oz. currants 2 tsp. baking powder 2 tsp. Vanilla essence Cream butter and sugar. Add egg, then flour, baking powder, vanilla essence. Add currants last. Grease and flour baking tin, drop with teaspoon in high mounds. Bake in hot oven for 15 - 20 minutes. Makes about 26 cakes.

FRESH ORANGE PIE 1 c. shredded coconut 1 c. pecans, crushed finely 2 tbsp. sugar 2 tbsp. flour 1/4 c. soft butter Combine all ingredients and press on bottom and sides of 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool. FILLING: 1/4 c. cornstarch 2 tbsp. sugar 1 1/2 c. orange juice 2/3 c. orange marmalade 1 tsp. vanilla 1/2 tsp. nutmeg 1 tsp. cinnamon 6 lg. oranges, peeled and sectioned, all membranes and seeds removed (navel oranges are best) Dissolve the cornstarch in 1/4 cup of the orange juice. In a saucepan, mix remaining orange juice, sugar, marmalade, vanilla, cinnamon, and nutmeg. Heat and while constantly stirring, add orange juice and cornstarch mixture. Continue to cook until thickened. Remove from heat and add orange sections and gently mix. Pour into the cooled crust and refrigerate several hours. Top with sweetened whipped cream or Cool Whip. FRESH ORANGE PIE Dough for 1 crust 1 tsp. grated orange rind 4 c. orange segments (9 lg. navel oranges) 1/2 c. sugar 1 1/2 c. orange juice 1/8 tsp. salt 3 tbsp. cornstarch 3/4 tsp. vanilla 2/3 c. apricot preserves 1/2 c. toasted coconut (optional) To dough, add orange rind. Bake at 425 degrees until done. Peel oranges and sections into segments. Squeeze membrane and reserve juice. Pour sugar over orange segments and let stand for 1/2 hour. Drain liquid from segments and add to reserved liquid, making 1 1/2 cups. Add orange juice, if necessary. Place juice in double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Let sauce cool to room temperature. Spread apricot preserves on cooked pie shell. Place orange slices on top of preserves. Pour cooled sauce over orange segments. Chill for at least 1 hour before serving. Garnish with coconut if desired. Delicious!

Roast NY-Strip Loin with Garlic Herb Crust 4 garlic cloves 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt 1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter. Makes 10 servings.

Big Sugar Cookies 2 cups Sugar 1 cup margarine 1 cup sour milk or buttermilk 2 eggs 1 tablespoon Vanilla 2 tsp. soda 3 tsp. baking powder 5½ cups flour 1 tsp. salt Mix sugar, margarine , add milk, and eggs. Then add the dry ingredients. Chill the dough Roll into golf ball size and then pat them sort of flat. I flour my hands as they are a bit sticky. Bake at 350 degrees. They are big SOFT cookies _____ Icing Powdered sugar , margarine, and little milk. Small amount Vanilla beat with mixer.

Five-Cheese Stuffed Shells 20 whole uncooked jumbo pasta shells 2 cups cooked spinach -- chopped 1 cup fat-free cottage cheese 1 cup part-skim ricotta cheese 4 slices reduced-fat provolone cheese -- finely chopped 1/2 cup parmesan cheese -- shredded 1/2 cup romano cheese -- shredded 1 whole egg -- lightly beaten 2 cloves garlic -- minced 1 teaspoon Italian seasoning 1/2 teaspoon salt dash pepper 26 ounces meatless spaghetti sauce Cook pasta shells according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells. Arrange in a 13" x 9" x 2" baking dish coated with nonstick cooking spray. Pour spaghetti sauce over all. Cover and bake at 350º for 40-45 minutes or until heated through. Per servings (2 stuffed shells): 226 cals; 8 g fat (4 g sat fat); 42 mg hcol; 849 mg sodium; 24 g carb; 1 g fiber; 16 g protein Diabetic Exchanges: 2 lean meat; 1 1/2 vegetable; 1 starch

This sounds soooooooooooooooo good. I will be making some over the weekend... along with Cats Chocolate Pie

Spitty where are you???????

More ideas: Cup a soups or larger dry soup mixes, canned meals like beef stew, chili's chicken and dumplings.. plus boxes of Zaterains beans and rice besides macaroni and cheese- Instant coffee in plastic container Dry Creamer in plastic bottle Powdered gatorade Tea Bags Powered Lemonade Mix presweetened Tuna in the pouches Slim Jims Home made cookies or Oreo's- to keep them fresh put a piece of bread in the cookie can along with the cookies. Try baking cookies that will fit snugly inside a Pringles can. If you make soft cookies it could help them to arrive without being completely smashed. Freshness could be an issue so be sure to wrap them up very securely with plastic wrap also If you send store bought cookies like Oreos, something that cracks easy, take them out of their package and pack them loose in Plain popped popcorn. The popcorn takes the shock of traveling and the cookies get there in great shape Small bags of potato chips and other snacks like c heese doodles. ( they stay fresher longer) Crackers and Graham Crackers Lunchables- many of these don't have to be refridgerated. Pretzels raisins Serving sized fruit and pudding cups with the pop off lids Nuts Pop Tarts Dry Cereals Granola bars Microwave popcorn Fiddle Faddle and Cracker Jacks with the toys in them Tylenol, or Aspirin baby wipes for them to clean themselves when they can't get to the showers for two to howmany days.. batteries- get these in the dollar store small flashlights pens and paper along with some stamps some disposable cameras- sometimes you can get these free online. Toilet paper Baby WIpes Eye Drops Sunblock Soap like Ivory or Irish Spring Funny as it may sound, Clorox wipes. Just in case the bathroom needs a little extra spot cleaning. Also useful for the bunk area. Summer Sausage Cheese that is shelf stable dried fruits Vitamins maple syrup in plastic container just add water pancake mix Chef Boyardee products- serving sizes crackers, crackers and more crackers... like cheese its You can get alot of this stuff in the Dollar stores Send out smaller packages instead of one big care package a couple of times a month if its possible. Postage will be cheaper in the long run Send US Stamps and envelopes too along with paper and pen for the fellows to write home. Send vhs tapes of tv show comedys from home like " everybody loves raymond, My big fat greek life, and others. You can get tapes in the dollar stores also.

I am just wondering how everyone is today! As for myself I am tired of winter weather. I would like to take Phil the groundhog and make him into a nice stew for predicting more winter weather for the next several weeks. You think in March the weather would start to lighten up a bit!

If you get a nice paper towel like Scotts did you know that you can reuse them more than once. Use one sheet the first time and then wash and rinse and hang it on your dish rack to dry then reuse. I do this all the time and I save money.

I'm not sure what your asking Loggy with the first question. I don't see why you couln't roll newspapers outside. You make a good point about using them like paper towels. I still wash my windows with newspapers.... and vinegar!

Old Fashioned Recipes for Household Items & Chores Mending China Pound flint glass very fine, then grind it on a painter's stone with the white of an egg; it will not break in the same place. Writing Ink Take four ounces of Nutgalls, Coperas and Gum Arabic, each two ounces, one quart of rain water; mix and shake up well, and often. If it is set in the sun, it will be the sooner fit for use. Shoe Blacking Take I quart of good vinegar, four ounces Ivory Black, one table spoonful of sweet oil, one gill of molasses, 1-2 an ounce oil vitriol; the vitriol to be put in last, and well stirred together. To Destroy Flies Take half a tea spoonful of black pepper made fine, a tea spoonful of brown sugar, a table spoonful of cream; lay in a plate and set it for them. Get Rid of Bed Bugs Dissolve one ounce of succotrine aloes in a gill of spirits, this will clear several bedsteads, with a trifling cost--mark the breadth of a finger with the solution, round the foot of each bedpost. To Bleach Cotton The first operation consists in scouring it in a slight alkaline solution; or what is better, by exposure to steam. It is afterwards put into a basket, and rinsed in running water. The immersion of cotton in an alkaline ley, however it may be rinsed, always leaves with it an earthy deposit. It is well known that cotton bears the action of acids better than hemp or flax; that time is even necessary before the action of them can be prejudicial to it; and by taking advantage of this valuable property in regard to bleaching, means have been found to free it from the earthy deposit, by pressing down the cotton in a very weak solution of sulphuric acid, and afterwards removing the acid by washing, lest too long remaining in it should destroy the cotton. To Bleach Wool The first kind of bleaching to which wool is subjected, is to free it from grease. This operation is called scouring. In manufactories, it is generally performed by an ammoniacal ley, formed of five measures of river water and one of stale urine; the wool is immersed for about twenty minutes in a bath of this mixture, heated to fifty six degrees; it is then taken out, suffered to drain, and then rinsed in running water: this manipulation softens the wool, and gives it the first degree of whiteness, it is then repeated a second, and even a third time, after which the wool is fit to be employed. In some places scouring is performed with water slightly impregnated with sop; and, indeed, for valuable articles, this process is preferable, but it is too expensive for articles of less value. Sulphuric acid gas unites very easily with water, and in this combination it may be employed for bleaching wool and silk. To Bleach Silk Take a solution of caustic soda, so weak as to make only a fourth of a degree, at most, of the areometer for salts, and fill with it the boiler of the apparatus for bleaching with steam. Charge the frames with skeins of raw silk, and place them in the apparatus until it is full; then close the door and make the solution boil. Having continued the ebulution for twelve hours, slacken the fire, and open the door of the apparatus. The heat of the steam, which is always above 250 degrees, will have been sufficient to free the silk from the gum, and to scour it. Wash the skeins in warm water; and having wrong them, place them again on the frames in the apparatus to undergo a second boiling. Then wash them several times in water, and immerse them in water somewhat soapy, to give them a little softness. Notwithstanding the whiteness which silk acquires by these different alterations, it must be carried to a higher degree of splendour by exposing it to the action of sulpheric acid gas, in a close chamber, or by immersing it in sulphurous acid, as before recommended for wool. Excellent perfume for gloves Take of damask or rose scent, half an ounce, the spirit of cloves and mace, each a drachm; frankincense, one quarter of an ounce. Mix them together, and lay them in papers, and when hard, press the gloves; they will take the scent in twenty-four hours, and hardly ever lose it. To perfume clothes Take of oven-dried best cloves, cedar and rhubarb wood, each one ounce, beat them to a powder and sprinkle them in a box or chest, where they will create a most beautiful scent, and preserve the apparrel against moths. To preserve brass ornaments Brass ornaments, when not gilt or lackered, may be cleaned in the same way, and a fine colour may be given to them by two simple processes. The first is to beat sal ammoniac into a fine powder, then to moisten it with soft water, rubbing it on the ornaments, which must be heated over charcoal, and rubbed dry with bran and whiting. The second is to wash the brass work with roche alum boiled in strong ley, in the proportion of an ounce to a pint; when dry it must be rubbed with fine tripoli. Either of these processes will give to brass the briliancy of gold. To make cement for metals Take of gum mastic, 10 grains,--rectified spirit of wine, 2 drachms. Add 2 ounces of strong isinglass glue, made with brandy, and 10 grains of the true gum ammoniac. Dissolve all together,and keep it stopped in a phial. When intended to be used, set it in warm water. To make red sealing wax Take of shell-lac, well, powdered, two parts, of rosin and vermillion, powdered, each, 1 part. Mix them well together and melt them over a gentle fire, and when the ingredients seem thoroughly, incorporated, work the wax into sticks. Where shell-lac cannot be procured, seed-lac may be substituted for it. The quantity of vermillion may be diminished without any injury to the sealing wax, where it is not required to be of the highest and brightest red colour; and the rest should be of the whitest kind, as that improves the effect of the vermillion. Black sealing wax Proceed as directed for the red wax, only instead of the vermillion substitute the best ivory black.

1. Wheat Chowder Ingredients 2 C. diced carrots 1 C. boiling water 1/2 C. diced salt pork 4 T. onion 1 T. flour 2 C. cooked wheat 1 tsp. salt dash of pepper 2 C. milk 1 T. chopped parsley To cook wheat berries, place in a saucepan of water and bring to a boil. Cook til the berries are tender and chewy. Cook carrots in water until tender. Fry the pork until crisp and drain fat. Keep 3 Tablespoons fat. Add onions and brown lightly in the reserved fat. Stir in flour and thicken. Add all other ingredients and mix until well blended. Add bit of water if too thick. Potato Cheese This is a very old recipe used before and during the Civil War, especially in the South. Select 5 pounds of good white potatoes. Boil them, and when cold, peel and mash them using a masher or ricer. To five pounds of this pulp, which must be very uniform and homogeneous, add a pint (8 ounces) of sour milk or buttermilk, and salt to taste. Knead well, cover it, and let it remain three or four days, according to the season [longer in cold weather, shorter time in warm]. Knead them again after 3 or 4 days and place them in baskets. They will loose their moisture in the baskets. Place them over something to catch the moisture. Dry them in the shade, and place them in layers in large pots or kegs, leave for two weeks. The longer they sit, the better they become. Keep in a very dry place, in air tight containers. 3. Rose, Rhubarb and Strawberry Jam Ingredients: 2 lb Rhubarb, trimmed weight 1 lb Small strawberries - slightly underripe 1/2 lb highly scented rose petals 1 1/2 lb Sugar 4 sm Juicy lemons-leave seeds in Instructions: Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Pour the contents of the bowl into a 2 quart saucepan. Add the lemon seeds tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then pour the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well into the fruit.The white tips are bitter, so remove them completely. Bring to the boil and boil hard until setting point is reached, then pour into warm sterilized jars. To determine if the setting point has been reached: plunge a metal spoon into the boiling mixture, lift it out and allow it to drain off the spoon. If it sheets over the entire spoon as you are allowing it to drain, then drizzle some on to a cold glass plate. If it does not sheet, then boil longer. Allow this to cool and check for thickness and consistancy. Makes 6 or 7 half pints.

OK LOWIE! I am going to start scanning this evening... to your email. I know him in passing Debs...Did you ask me about free icecream Debbielee? Let me know.

Homemade Pancake Syrup 2 c. water 1 c. sugar 1 tsp. vanilla OR maple flavoring Cook water and sugar together until slightly thickened. Remove from heat and add flavoring. Store covered in the refrigerator. ____________________________________________________________ Oatmeal Fritters To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg,2 tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with honey and eat. _______________________________________________________ Homemade Graham Crackers 350 degrees 10-15 minutes makes about 6 dozen crackers 1c. shortening 4 c.wheat flour 1c. brown sugar 1tsp. soda 1c. white sugar 2tsp.bakingpowder 1c. honey 1/2 tsp. salt 2c. white flour 1c.sweet milk 1tsp.vanilla Cream shortening and sugar until fluffy.Add vanilla. Sift flour. Measure and add salt, soda, and baking powder. Sift again. Add sifted dry ingredients alternately with milk. Mix thoroughly after eachaddition. Chill dough overnight. The next morning, turn out on a floured board and roll as thin as possible. Cut in squares. Place 1" apart on greased cookie sheet. Bake at 350 degrees until golden brown.

Peanut Butter Bread 2 c flour 4 t baking powder 1 t salt 1/4 t baking soda 1/4 c honey 2/3 c peanut butter 1 1/4 c milk Sift the first 4 ingredients together. Mix the milk into the peanut butter very well, blend in the honey. Add the peanut butter mixture to the dry ingredients and beat well. Turn into a buttered loaf pan. Bake at 350* F for 45 minutes. Tastes even better on the second day!