Dee

7 1/2 ounce can tuna, drained 1 can mushroom soup 1 small can evaporated milk (2/3 cup) 1 large can shoestring potatoes 1 small can tiny English peas,drained 2 tablespoons minced pimiento,drained Grated cheese, optional Preheat oven to 350°. Set aside 1 cup of the potatoes for the top. Combine all remaining ingredients thoroughly. Pour into greased 1 1/2 quart casserole. Top with reserved potatoes. Bake until bubbling hot all through, about 30 minutes. If desired, you can use all the potatoes in the casserole and sprinkle the top with some grated cheese. NOTE: You can substitute 2 cups of cooked, chopped chicken for the tuna

JERK CHICKEN 1 roasting chicken, skin removed and cut into pieces 2 tablespoons peach preserve 4 green onions, finely chopped 4 garlic cloves, finely chopped 1 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper juice of one lime 1 teaspoon lime zest, finely chopped 1 teaspoon curry powder 1 tablespoon soy sauce 1. In a mixing bowl combine peach preserve, onions, garlic, cayenne pepper, salt, black pepper, lime juice, lime zest, curry powder and soy sauce. Mix well. 2. Season the chicken with salt and pepper and then rub the jerk seasoning all over the chicken. To marinate refrigerate for 1 hour. Cover and bake for 1 hour at 400 degrees until done. Serves 4. ------------------

1 Package (1lb) kielbasa, sliced 1 package (1lb) or 2 cans saeurkraut, drained but not squeezed dry. 1/2 to 1 cup firmly packed brown sugar 1 or 2 onions sliced thin 1 stick of margarine or butter In electric skillet (or large frypan with cover on top of stove) melt margarine. Add sliced onions, cook over medium heat until translucent. Do not burn or brown. Add 1/2 cup of brown sugar to onions and mix well. Add drained sauerkraut and mix well. Add sliced kielbas and stir. Cook on low heat for 45 minutes, stirring often and adding more brown sugar and margarine as needed. You want the saeurkraut to be soft and have a smoky flavor. YUM this is good! Dinner ------------------

1 whole frying chicken cut into serving pieces 1/2 cup flour 1/3 cup vegetable oil 1 teaspoon salt 1/4 teaspoon pepper Sauce: 1 lb.4 oz. can sliced pineapple 1 tablespoon soy sauce 1/4 teaspoon ginger 1 cup sugar 2 tablespoons cornstarch 3/4 cup cider vinegar 1 chicken bouillon cube 1 large green pepper cut into rings Wash chicken; pat dry. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow baking pan. Arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees. Make sauce: Drain pineapple, pouring syrup into a 2-cup measure. Add water to make 1 1/4 cups pineapple liquid. Combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon; bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake for one hour, basting at 15 minute intervals. Add pineapple and green pepper during the last 1/2 hour of cooking time. Serve with fluffy white rice. Makes 4 servings. I have also used the sauce (thickened with 1 more tablespoon cornstarch) to make Sweet and Sour Chicken with fried chicken bites or Sweet and Sour Pork with fried pork cubes or you can use it with leftover chicken or pork. Enjoy!!!

Serves 8 2 lbs boneless chuck roast, in cubes 1 Tbsp vegetable oil 2 medium onions, chopped 1 clove garlic, minced 2 (14-1/2 ounce) cans stewed tomatoes 2 (4 ounce) cans mild green chilies 1 (15-1/2 ounce) can pinto beans 1 (15-1/2 ounce) can kernel corn 1/4 tsp salt 1/2 tsp pepper Optional Garnish: Yogurt Black olives, sliced Sprig of fresh cilantro Brown meat in oil in heavy pot; drain. Add onion and garlic; cook until onion is transparent (about 5 minutes), stirring frequently. Add stewed tomatoes and green chilies. Bring to a boil; reduce heat; cover and simmer until meat is tender, about 10 minutes. Add beans, corn, salt and pepper; return to boil. Reduce heat and simmer for 15 minutes. Serve in individual bowls and top with a dollop of yogurt, 2-3 slices of black olives and a sprig of fresh cilantro, if desired. Nutritional data per serving (excluding garnish): Cal 300; Fat 10.16 gm; Sat. Fat 3.31 gm; Chol 86 mg Great served with Cornbread! ------------------

16 to 18 slices of bread 1 pound ground beef 1 can condensed cream of mushroom soup 1/4 cup chopped onion 1 egg, beaten 1/2 cup grated cheddar cheese 1/2 cup bread crumbs 1 tsp seasoning salt 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp pepper Combine all these real well , except for the bread slices. Trim crusts off bread and butter one side. Place slices butter side down in muffin tins, shape in. Fill with meat mixture and bake at 350 degrees for 40 minutes. Freezes well. These make a great main dish or snack. ------------------

Serves: 24 Effort: easy Ingredients: 1/2 c. butter flavored Crisco 3/4 c. sugar 2/3 c. packed brown sugar 2 egg whites 1-1/4 c. chunky peanut butter 1-1/2 t. vanilla 1 c. flour 1/2 t. baking soda 1/4 t. salt 16 oz. (approx.) Butterfinger B B's Instructions: In a mixing bowl, cream Crisco & sugars. Add egg whites; beat well. Blend in peanut butter & vanilla. Add flour, baking soda, & salt; mix well Stir in candy. Shape into 1-1/2" balls & place on greased baking sheets. Bake at 350 10 - 12 min. or until golden brown. Yield around 2 - 3 dz. ------------------

4-6 pieces of chicken (breasts and legs) 1 (6 oz.) can frozen lemonade, thawed 2 tbsp. brown sugar 3 tbsp. ketchup 1 tbsp. vinegar 2 tbsp. cornstarch 2 tbsp. cold water Arrange chicken pieces in crock pot. Combine lemonade, brown sugar and ketchup and mix well. Pour over chicken. Cover. Cook on high 3-4 hours or low 6-8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice. Serves 4-6. ------------------

You can change this and use swiss steak.. 5 T. olive or veg.oil, divided 1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves 1/4 c. grated Parmesan cheese 1/8 t. salt 6 beef tenderloin steaks (6 oz. each) 4 T. butter or marg. divided 1/2 lb. fresh mushrooms, chopped 6 sheets refrigerated pie pastry 1 egg, beaten 3 T. flour 1 1/4 c. beef broth 1/4 c. dry red wine or additional broth 1/4 c. water 1/2 t. browning sauce, optional For pesto, combine 3 T. oil, basil, parsley, parmesan cheese and salt in a food processor. Cover and process until smooth; set aside. In a large skillet, brown steaks in 2 T. butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the skillet, saute mushrooms until liquid is absorbed. Cut each pastry sheet into an 8-inch square (discard scraps). Place a steak on each square. Spread steak with about 1 T. of pesto; top with mushrooms. Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15x10x1 inch baking pan. Brush egg over pastry. Bake at 450 for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving. For gravy: melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef bundles. Yield: 6 servings. ------------------

INGREDIENTS: 3/4 lbs boneless, skinless chicken 1/2 yellow onion 1/2 each, red and green bell peppers 2 TBS cooking oil 6 whole dried red chili peppers 1/4 cup ketchup 1 TBS hoisin sauce, optional 1 tsp Chinese chili sauce 1/2 cup Texas peanuts DIRECTIONS: Thinly slice chicken and cut onion and bell peppers in a large dice. Keep chicken and vegetables separate. Heat the wok over high heat. Add oil and chili peppers. Cook for 10 seconds. Add chicken and stir fry for 2 minutes or until chicken turns opaque. Add onion and bell peppers. Stir fry for 1 minute. Stir in ketchup, hoisin suce, and chili sauce. Cook until heated through. Toss in peanuts and mix well. ------------------

Teriyaki Pot Roast 2 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon curry powder 3 1/2 to 4 pound round or rump roast 2 tablespoon olive oil 1/4 cup soy sauce 1/4 cup honey 1/4 cup water 1/4 cup dry sherry (table wine)or white grape juice 1/4 teaspoon powdered ginger 2 teaspoons cornstarch Hot cooked rice Combine flour, salt, pepper, and curry powder. Rub on all sides of meat and pound in with a meat mallet or the edge of a pan lid. Heat olive oil in a heavy pan or Dutch oven. Brown meat on all sides. Remove from pan and set aside. Add soy sauce, honey, water, sherry, and ginger to the pot. Stir to combine well. Return meat to pan and cover tightly. Turn heat to simmer and cook until tender, about 3 to 3 1/2 hours, turning roast over occasionally. Or you can put the browned roast in a crockpot and add the sauce from the pot over the roast. Cover and cook on high 4 to 5 hours or low 6 to 7 hours or until very tender. Do not overcook. Remove meat to a heated serving dish and keep hot. Skim off all fat and place sauce in saucepan on stovetop. Stir in 1 1/3 cups water. Bring to a boil. Combine cornstarch with 1/4 cup cold water and blend well. Stir into boiling sauce, and continue stirring until thickened. Slice roast and spoon some of the sauce over it. Serve remaining sauce with hot cooked rice. Leftover roast makes excellent sandwiches. ------------------

mild Italian sausage - 6 links 1 can condensed tomato soup 1/4 tsp liquid hot pepper 1/2 cup of chopped yellow onion 1 1/2 tsp of worcestershire sauce 1/4 cup of hot water 1/8 tsp of coarse-grind black pepper two cups of cooked white rice. Saute Italian sausage links until brown on both sides on medium-high heat. Turn the heat down to low and simmer for 20 minutes. Pour off any excess fat from sausages and remove sausages from pan. Set aside. Add hot water to pan and stir up the browned residue until blended with water. Raise heat to medium-high. Add tomato soup, onion, and liquid hot pepper, (black pepper if desired). Blend these ingredients thoroughly. Slice sausages into bite-sized pieces and return to sauce stirring for three minutes on higher heat. Put one cup of the rice on the bottom of casserole. Pour sausage and all but one-half cup of sauce. Place the remaining rice on top. Pour the last 1/2 cup on top of top layer of rice. Bake at 350F for forty minutes. ------------------

WOOOOOOOOOOOOOOOOOOHHHHOOOOOOOOOOOOOOOOO!!!!!!!!!! I WILL BE DREAMING OF THOSE CHEEKS WHEN THAT ANESTHESIA HITS ME... THANKS FOR THE BUM PICTURES MM! ------------------

It is nice to see you back Wheeler! You were missed! ------------------

Barring any problems I will have Mike my DH pop in in the evening and give you the skinny on my condition.... Don't get into any trouble while I am gone ladies!!!! P.S. Hey Lois I am going to be in Wilson Memorial but I have to tell you I wish it was Packer and Guthrie! I have been hearing all kinds of things about creepy crawlie roaches scurrying on the floors at Wilson. You will hear me yelling all the way from JC to your area if I encounter one of those critters. ------------------ [This message has been edited by reci (edited December 09, 2002).]

Thankyou Westy for your darling ornament. I have all of my ornaments oh my tree and they are beautiful. Thankyou all for your precious gifts. I will enjoy them year after year. HUGS ------------------

Trees by Joyce Kilmer I think that I shall never see A poem lovely as a tree. A tree whose hungry mouth is prest Against the earth's sweet flowing breast; A tree that looks at God all day, And lifts her leafy arms to pray; A tree that may in Summer wear A nest of robins in her hair; Upon whose bosom snow has lain; Who intimately lives with rain. Poems are made by fools like me, But only God can make a tree. Information about the author: Joyce Kilmer was born on December 9th in1886 in New Brunswick New Jersey. He attended Rutgers Preparatory School. From there he went on to Columbia University and graduated in 1904. His wife Aline, whom he married on June 11,1908, was also a poet. They had five children, Kenton, Michael, Christopher, Deborah and Rose. When first married they lived in New York but later moved back to New Jersey where they lived in Mahwah, Morristown and Larchmont. Joyce Kilmer worked on the staff of the New Standard Dictionary, Funk & Wagnalls and The New York Times. He also worked at Morristown High School. His poetry reflected his beliefs, his feelings and the things that he enjoyed most. He taught his children to respect all people with equal treatment and respect for individuality. His feelings about the atrocities of war and the crimes against innocent civilians were quite strong and can be read about in many of his poems. Joyce Kilmer also greatly enjoyed food and the outdoors. The poem Trees, composed on February 2, 1913, was written for his love of nature. Joyce Kilmer went to France in 1917 to serve in the Fighting Sixty-Ninth division in World War I. He died in action on July 30, 1918 and was later recognized by France for his acts of bravery by being awarded the Croix de Guerre. His body still lies in the Military Cemetery at Fere en Tardenois in France as his family believes, as expressed in the following sentiment from one of his poems, that Joyce Kilmer would have wished to remain where he was buried. Information about his granddaughter. I had the great opportunity of having Joyce Kilmers Granddaughter, Sister Rosamond Kilmer IHM, as a teacher in my eight year of schooling at St, Johns School In Binghamton. Rosamond was a young girl herself who had just taken her vows to become an Imaculate Heart Nun. She brought along with her teachings, a liberalism and fresh ideas to an otherwise stuffy atmosphere. She showed us beauty expressed through words, song and art and I am eternally greatful to her for opening a window to her world for myself and others. In recent years I have lost track of her and where the convent has stationed her but I have no doubt that where ever she is she is still sharing her wonderful gifts of knowledge with her students. ------------------

Don't feel bad Loggie... mine are going out tomorrow. I thought I would have them out last weekend but I have been running to the hospital for tests all week and am just bushed.. then trying to find boxes to put the ornament in was awful. I had my DH running all over the place. Take one day at a time Loggie. God will get you through and its a wonderful time to have a wedding so enjoy yourself. Hugs.. ------------------

I am bumping this up Ginger. Thanks for posting this site. ------------------

I have heard alot of people from Britain that live in my area say they are not fans of the Royals. Does taxation and them being exempt from paying tax and the citizens supporting them for years have anything to do with the feelings? ------------------

I am going to make this over the weekend. It sounds really good. ------------------

Remember sign up each month and you win free books. ------------------

If I could take your pain and grief I would. Our prayers and thoughts are with you and your family. God Bless You All. ------------------

See....Seeeeee.......the excitement of having one of those Scotsman finally made you crack. ------------------

Theres room for everyone here at the inn so bring the babies and granny and grandpa and come visit. Everyone's welcome! By the way Lowie we have tobaggins, sleds, an old fashion cutter to go on those one horse sleigh rides and skis. Theres something for everyone, even if you just want to hang out in my kitchen and eat and drink hot cocoa. ------------------