Dee

UGH, don't mention food Happy.....I can only handle the word Jello for now and even that isn't as inviting as it use to be.... Reci throws some jello at Happy.......

I am bumping this up Cat. Thanks for addressing this subject.

Over on Cats front porch.......I have more jello and cool whip Happy.... LOL

Reci is flinging lime jello with a dab of cool whip from across the room at Cat. " Yikes" Cat ducks and Reci hits Happygirl on her button nose and Brig under the armpit.... sorry Happy and Brig

God Gave a Loaf to Every Bird By Emily Dickinson God gave a loaf to every bird, But just a crumb to me; I dare not eat it, though I starve, My poignant luxury To own it, touch it, prove the feat That made the pellet mine, Too happy in my sparrow chance For ampler coveting. It might be famine all around, I could not miss an ear, Such plenty smiles upon my board, My garner shows so fair. I wonder how the rich may feel, An Indiaman - an Earl? I deem that I with but a crumb Am sovereign of them all. Emily Dickinson (1830-1886) was born in Amherst, Massachusetts. Around 1850 she started to write poetry and over the years experimented with a number of different styles and types of poem. She was very prolific, and wrote over 1800 poems; but was equally shy and solitary, and in her own lifetime only six of these were published. After her death her poems were brought out by her sister Lavinia, who edited three volumes between 1891 and 1896. Even then the task wasn't fully completed, and it wasn't until the 1950's that the job of bringing Dickinson's poetry to the world was essentially completed. I think this poem shows us that we don't need riches or materialistic objects to be happy in our lives.

Well We had our churches Supper after service and this is what I made and brought to it: 2 Large Pans of Home Made Lasagna- serving 60 people, 1 Large Pan of Tossed Salad/Italian Dressing 2 Aldi's Canned Hams sliced thin with Cherry, Pineapple Rings and Brownsugar glaze- for sandwiches, 100 home made Keiser Rolls for the Sandwiches 1 Large Pan of Baked Calico Beans 1 Home made Carrot Walnut Sheet Cake with Home made Cream Cheese Frosting. All the pans are restaurant size so they hold alot of food. By the way we also had Roast Turkey and Sausage Dressing with Green Bean Casserole and Sweet Corn Ears that were frozen from the Summer Harvest, plus bread and butter pickles and carrot and celery strips on plates on the tables. There were a sheet pan full of brownies and a couple of trays of cookies. I had Jello with peaches along with a cup of turkey soup that one of my friends was kind enough to make for me. We froze all the leftovers so that our womens missionary group, prayer group and mens group can enjoy them when they get together for meetings.

LOL Brig.... I wanted to keep this post at the top .....

Hi Everyone- This is just a test....

I am bumping this up Cat. Sometimes in everyday busy life we forget what is really of importance to us. This post is wonderful. It grounds and centers us. Thanks for posting it.

I am bumping this up....

I finished it too but will keep mum for now Lowie

I believe the Servicemen and women don't get enough pay and never have. I plan on sending a scathing letter to Ms. Williams for her insulting comments to those men and women who protect our country and ours and her safety for a mear pittance!

When you get his address... please post it or send it to me in email logcabinmama...

Bump

bump

French Style Potato Salad Serving Size: 4 2 pounds Yukon Gold potatoes, scrubbed -- (not peeled) 1/3 cup dry white wine *or 1/2 c white wine vinegar* salt & freshly ground pepper to taste 1/2 cup extra virgin olive oil 1 tablespoon minced shallot 2/3 cup chopped scallions Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size. As soon as you can handle the potatoes, but while they're still warm, sliced them just under 1/2-inch thick. In a small saucepan over medium heat, boil the wine until it's reduced by half (if using vinegar, don't cook it). Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust seasonings. Serve at room temperature. NOTES : Variations: Add chopped tomato OR sliced roasted red peppers OR minced garlic & olives OR lemon juce and snipped chives OR paprika and capers.

Let me know.

2 medium cooking onions, minced 1 clove garlic, minced cooking oil 1 lb mushrooms, thinly sliced 1 cup pearl barley 1 Tbsp dried basil 3 cups vegetable stock salt & freshly ground pepper, to taste freshly chopped parsley 1.. Preheat oven to 375º. 2. In a stovetop to oven safe casserole dish with a lid, sauté onions & garlic in oil until translucent & browned. 3. Add mushrooms & cook until tender. 4. Add barley, basil, salt, pepper & stock. Bring to boil. 5. Cover & put in oven. Cook until barley is tender - 45-50 minutes. 6. Toss with parsley & serve. Try switching the basil for Italian or Greek seasoning

MACARONI & RED BEAN SOUP - a tasty filling treat... 1 c Red kidney beans, soaked 1 ea Onion, coarsely chopped 1 md Carrot, diced 2 ea Celery stalks, chopped 3 ea Garlic cloves, chopped 1 tb Parsley, chopped, optional 2 tb Olive oil 1 1/4 c Tomatoes, diced 1 c Tomato juice 1/2 ea Vegetable bouillon cube 8 oz Elbow macaroni 1 tb Tomato paste 1 ts Mixed herbs Salt & pepper Cook beans until tender. Cool in their cooking liquid. Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully. Cover & let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.

Sure Sure rub it in Debbielee... lol. I am still on the mushy soft foods. At least I can add a little spice to the mush to try to make it taste better.

What your having for dinner?

I am bumping this up.... Have you ever had Haggis Lowie.. Thats probably a stupid question. I was wondering what it tasted like? By the way too bad we can't scan the magazines on the computer so you can send them through e-mail... or even certain parts... Send me your e-mail and let me know. Postage is so expensive....Lets see what we can work out... Hugs

Cabbage Beef Casserole This is a cheap and filling dish to make. Its great on a cold winters evening. 1 Lb. ground beef 2 medium-sized onions -- diced 1 medium-sized cabbage (about 2 Lb. ) coarsely sliced into about 1 1/2-inch pieces) 2 medium-sized carrots -- thinly sliced 1/4 Tsp. pepper 3/4 C. regular long grain rice 1 Can beef broth -- (14 1/2 oz.) About 1 3/4 hours before serving: In 5 quart Dutch oven or saucepot over high heat, cook ground beef and onions until pan juices evaporate and meat is well browned, stirring occasionally. Remove Dutch oven from heat. Add cabbage, carrots, pepper and 2 1/2 teaspoons salt. Toss to mix well. Pour rice into 3 quart casserole. Spoon beef mixture on top of rice. Pour beef broth and 1/2 cup water over mixture. Cover. Bake 1 hour and 15 minutes in a 350 degrees oven. To serve, stir ground beef with rice to mix well.

BROWN SUGAR-BANANA POUND CAKE Ingredients: 1 lb brown sugar,light 1 c white sugar 1 lb butter 5 ea eggs 2 ea bananas,large,mashed 3 c flour 2 ts baking powder 2 ts salt 1 c milk 1 ts vanilla 1 c pecans Directions: Preheat oven to 350 degrees F. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to first mixture alternately. Stir in the pecans. Pour into a 10 inch well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. This is a very rich pound cake so small pieces are suggested

Heres a recipe I found which is cheap to make and filling and de-lish! Hot German Bean Salad Serving Size : 6 1/4 c White Grape Juice 2 md Carrots -- chopped 1/2 md Red onion -- chopped 2 Stalks celery -- sliced 1/2 c Water, or liquid from beans 1/3 c Vinegar 1 tb Sugar 1 tb Cornstarch 1 Vegetable Bouillon cube 2 c Black beans, canned 1 c Red kidney beans, canned 1 Red onion, optional In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired. May be served hot or cold. One serving; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt)