Dee

You know Hilly I think they have bone meal tablets in the health sections in the market. This is an ingenious way to get it without spending alot of money on tabs. ------------------

Pegs a smart woman Ed! Thats the only way to dry clothes although I inherited my MIL's drying rack so when its real bitter outside I just drape the clothes over the drying rack and put them on top of the register in the laundry room. It really doesn't take long to dry them. ------------------ [This message has been edited by reci (edited December 02, 2002).]

1) Flies or bees bothering you? Spray them with hairspray and they will take a quick dive. 2) Sealed envelope - Put in the freezer for a few hours, then slide a knife under the flap. The envelope can then be resealed. (hmmm...) 3) Use empty toilet paper roll to store appliance cords. It keeps them neat and you can write on the roll what appliance it belongs to. 4) For icy doorsteps in freezing temperatures: get warm water and put Dawn dish washing liquid in it. Pour it all over the steps. They won't refreeze. (Wish I had known this for the last 60 years)! 5) Crayon marks on walls? This worked wonderfully! A damp rag dipped in baking soda. Comes off with little effort (elbow grease that is)! 6) Permanent marker on appliances/counter tops (like store receipt BLUE)! Rubbing alcohol on paper towel. 7) Whenever ! I purchase a box of SOS Pads, I immediately take a pair of scissors and cut each pad into halves. After years of having to throw away rusted and unused and smelly pads, I finally decided that this would be much more economical. And now a box of SOS pads lasts me indefinitely! In fact, I have noticed that the scissors get sharpened this way! 8) Opening brand new jars can be a feat in itself. Well, I have found a way to make it the easiest thing to do. Instead of banging a jar of jam, pickles, etc., with a knife until it loosens up, simply reach into the drawer and pull out the handy nutcracker. It adjusts to the size of the jar and I simply give it a good twist and off pops the lid! 9) Blood stains on clothes? Not to worry! Just pour a little peroxide on cloth and proceed to wipe off every drop of blood. Work every time! 10) Use vertical strokes when washing windows outside and horizontal for inside windows.! This way you can tell which side has the streaks. Straight vinegar will get outside windows really clean. Don't wash windows on sunny day. They will dry too quickly and will probably streak. 11) Spray a bit of perfume on the light bulb in any room to create a lovely light scent in each room when the light is turned on. 12) Place fabric softener sheets in dresser drawers and your clothes will smell freshly washed for weeks to come. You can also do this with towels and linen. 13) Candles will last a lot longer if placed in the freezer for at least 3 hours prior to burning. 14) To clean artificial flowers, pour some salt into a paper bag and add the flowers. Shake vigorously as the salt will absorb all the dust and dirt and leave your artificial flowers looking like new! Works like a charm! 15) To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough wat! er to cover bottom of pan, and bring to a boil on stovetop. 16) Spray your Tupperware with nonstick cooking spray before pouring in tomato based sauces and there won't be any stains. 17) When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. 18) Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks. 19) When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness. 20) Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away. 21) Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces. 22) To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief. 23) Ants, ants, ants every! where ... Well, they are said too never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself. 24) Use air-freshener to clean mirrors. It does a good job and better still, leaves a lovely smell to the shine. 25) When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, and then pull it off. Scotch tape removes most splinters painlessly and easily. ------------------

Lowie I received the beautiful ornament that you made, this afternoon. Its just lovely and is hanging on the tree. It matches alot of my other ornaments. I will treasure it always. By the way I save stamps from England so your stamps made my day and are in my stamp books. ------------------

Because we were a large family my mom use to think of ways to stretch her food budget and we kids always enjoyed a dish she made with pork and potatoes and peas. Its an easy recipe: Take 4 boneless porkchops and cut them in small pieces. Cut up 8 good sized potatoes into cubes and add them to a large casserole glass pan. Use 1 bag of frozen peas and mix them in the pan with the uncooked chops and potatoes. Add 2 tablespoons of olive oil, 1 tsp of salt and a couple shakes of pepper and mix it together and cover and put in the oven at 350 degrees for 40 minutes. Serve with warm home made cinnamon applesauce. It might not sound good but it really is. ------------------

1.Vinegar and Salt are best but sometimes 2. I put gravy on them- kind of like a home fry thing going on with that. I also might fry up some eggs sunny side up, place them on top of the fries and gravy and add a bit of ketchup. It actually taste very good. ------------------

I have to tell you Lois I sent your list to my cousins in Rochester and they are enjoying it. I spent summers there as a kid and some of the writings are so true. P.S. Vinnie and Angelo are my cousins &

This Doppler Radar and Accue Weather is for the birds. They haven't given us a correct weather forecast all year. A cricket could do a better job!

God Bless Lois

Are you ever excited to see your sweetheart come home? Do you show it? Or has it simply become some part of a monotonous routine? Make your guys feel special Ladies, even if your a cheap date! Take one day a week to have a Date Nite for just the two of you. Go out for dessert after eating dinner at home. Dress up and pick a fancy restaurant with dim lighting and lots of candles to go to for dessert. It will cost you less and most times these places have piano music and dance floors. Take your guy for a few spins around the dance floor while lingering over cheesecake and romantic atmosphere. Make a picnic dinner for just the two of you and take it to a secluded area. Spend the evening on a blanket under the stars. Have a picnic - at the beach, in a park, or on the living room floor... Fill a thermos with homemade cappuccino and go parking, to 'watch the sunset' of course. Take a long, slow walk together, hand in hand. Learn to slow dance, and do it, to the radio! Dress up and go to a free art gallery or museum. Greet your babes at the door with a kiss and a hug. Make a special meal for your babe. Make sure you have enough candles to make the mood of the meal feel romantic! As soon as your babes come in from work, sit them down, take off their shoes and rub their feet. Write a welcome home note on the sidewalk with chalk. Present your babe with a small gift "just because." ------------------ [This message has been edited by reci (edited December 02, 2002).]

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 Check out Barnes and Noble 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 ------------------

Its not the dog that we worry about. He has a sock and pig ear fetish so that satisfies his need to chew. Its the kitten thats driving us batty. His latest escapade is taking the glass bulbs off the Christmas Tree and rolling them all over the floor/ and trying to bite the wax candles and holders that are on the tree. Do you have any suggestions Hill? or anyone! ------------------

I find it very difficult to save money. Last year, I tried something new, and I am having much success. When I balance my checkbook, in the debit column, I put the exact amount of the check. But, in the total column, I round off the figure to the next highest dollar. Since March of 2000, I have managed to save over $500 by doing this. My personal checkbook and the banks don't match, but I can always check by looking in the debit column. When I look at my checkbook, it doesn't look like I have that much in there, but in truth, I have more than ever! My checkbook always says I have less than what I actually have. Out of sight, out of mind. It works for me. Also, I no longer have to pay the minimum service charge each month, because my balance stays over $500. But, I deduct it anyway, and I just save a little more. ------------------

For Anyone: Here is a 10-Minute Quiz to Determine Your Financial Compatibility 1. We talk about money regularly. - True - False 2. We have decided who will handle the bills after we marry. - True - False 3. I feel my future spouse manages his/her own money well. - True - False 4. I would feel comfortable if my future spouse made a purchase of $250 without telling me. - True - False 5. I feel my future spouse knows what my retirement dreams are. - True - False 6. I know how much debt and savings (including investments) my spouse is bringing into our marriage. - True - False 7. Between us, we have more than five credit cards. - True - False 8. I know how much my future spouse makes and what percentage he/she is contributing to their 401 (k) plan at work. - True - False 9. I feel my spouse avoids sitting down and talking about money with me. - True - False 10. We have the same financial dreams. - True - False 11. I feel like my future spouse treats his/her money as if it's his/her own. - True - False 12. I never talked about money with my parents. - True - False 13. I know how my future spouse would feel if I wanted to quit my job and start a business. - True - False 14. I would feel comfortable living off one salary if either my spouse or I wanted to quit his/her job. - True - False 15. When we talk about money, my spouse interrupts me often or dismisses my points of view. - True - False 16. I feel my future spouse is a cheapskate. - True - False 17. We have a financial plan. - True - False 18. We've talked to a financial planner. - True - False Scoring: Give yourself one point if you answered true to questions 1, 2, 3, 4, 5, 6, 8, 10, 13, 15,16, and 17, and 1 point if you answered false to 7, 9, 11, 12 and 14. (0 to 6 points) Red Flag The proverbial marriage referee is throwing red flags left and right. Make sure your future spouse takes this quiz and compare scores. If you see a significant difference in your scores, or if you both answered the same, but had low scores, that means you need help-big time. Run, don't walk, to a marriage counselor or financial planner to discuss these issues and see if you can work toward a better understanding of each other's perspectives on money. (7 to 12 points) Fork in the Road You and your future spouse have a few things to work out, but for the most part, you understand where each is coming from. Take the results of this quiz, head out to your favorite coffee shop and sit down to talk about those areas where you don't see eye-to-eye. Maybe you won't see everything the same, but at least you've got enough in common that you can make it work. (13 to 18 points) 'nSync It was love at first sight, right? You're probably the kind of couple that when someone is speaking to you, you both answer at the same time with the same answer? Maybe even finish off each other's sentences, huh? Well, this shows that you're on the right track. Keep talking, and more importantly, keep up the financial planning. Your sense of responsibility shows that you know that financial planning is important. So, if you haven't started a financial plan, then, what's keeping you? _______________________________________ ------------------ [This message has been edited by reci (edited December 02, 2002).]

1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily. 2. Thirst-quenching drink: apple cider vinegar mixed with cold water. 3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half water. Place the chairs out in the hot sun to dry. 4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn blisters. 5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean. 6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and keeping it in a sealed container. 7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth. 8. Rinse glasses and dishes in water and vinegar to remove spots and film. 9. Prevent grease build-up in your oven by frequently wiping it with vinegar. 10. Wipe jars of preserves and canned food with vinegar to prevent mold-producing bacteria. 11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked cloth. 12. Clean windows with vinegar and water. 13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy water. 14. Clean breadbox and food containers with vinegar-dampened cloth to keep fresh-smelling and clean. 15. Pour boiling vinegar down drains to unclog and clean them. 16. Clean fireplace bricks with undiluted vinegar. 17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper, bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well. 18. Make your catsup and other condiments last long by adding vinegar. 19. To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar. 20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity, hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight, dandruff, brittle nails and bad breath. 21. When boiling eggs, add some vinegar to the water to prevent white from leaking out of a cracked egg. 22. When poaching eggs, add a teaspoon of vinegar to the water to prevent separation. 23. Weight loss: vinegar helps prevent fat from accumulating in the body. 24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of sherry and 2 tablespoons of vinegar. 25. Add a spoonful of vinegar when cooking fruit to improve the flavor. 26. Soak fish in vinegar and water before cooking for a tender, sweeter taste. 27. Add vinegar to boiling ham to improve flavor and cut salty taste. 28. Improve the flavor of desserts by adding a touch of vinegar. 29. Add vinegar to your deep fryer to eliminate a greasy taste. 30. Add a tablespoon of vinegar to fruit gelatin to hold it firm. 31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma. 32. Use vinegar instead of lemon on fried and broiled foods. 33. To remove lime coating on your tea kettle; add vinegar to the water and let stand overnight. 34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup turpentine. Blend. 35. Apply vinegar to chapped, cracked skin for quick healing. 36. Vinegar promotes skin health: rub on tired, sore or swollen areas. 37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding vinegar into the system. 38. Rub vinegar on the cut end of uncooked ham to prevent mold. 39. Clean jars with vinegar and water to remove odor. 40. Avoid cabbage odor by adding vinegar to the cooking water. 41. Skunk odor: remove from pets by rubbing fur with vinegar. 42. Paint adheres better to galvanized metal that has been wiped with vinegar. 43. Pets' drinking water: add vinegar to eliminate odor and encourage shiny fur. 44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar. 45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional crust. 46. Half a teaspoon per quart of patching plaster allows you more time to work the plaster before it hardens. 47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in fridge. 48. Poultry water: add vinegar to increase egg production and to produce tender meat. 49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling with boiling vinegar. 50. Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated. 51. Add 1 tsp. vinegar to cooking water for fluffier rice. 52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing. 53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled water. 54. For a shiny crust on homemade bread and rolls: just before they have finished baking, take them out, brush crusts with vinegar, return to oven to finish baking. 55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim milk and 1 tsp. vinegar. 56. Boil vinegar and water in pots to remove stains. 57. Remove berry stains from hands with vinegar. 58. Prevent sugaring by mixing a drop of vinegar in the cake icing. 59. Cold vinegar relieves sunburn. 60.When boiling meat, add a spoonful of vinegar to the water to make it more tender. Bonus: 61. Marinate tough meat in vinegar overnight to tenderize. 62. Douche: 2 to 4 ounces of vinegar in 2 quarts of warm water ------------------

Sixty Uses Of Salt 1. Soak stained hankies in salt water before washing. 2. Sprinkle salt on your shelves to keep ants away. 3. Soak fish in salt water before descaling; the scales will come off easier. 4. Put a few grains of rice in your salt shaker for easier pouring. 5. Add salt to green salads to prevent wilting. 6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float. 7. Add a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way. 8. A tiny pinch of salt with egg whites makes them beat up fluffier. 9. Soak wrinkled apples in a mildly salted water solution to perk them up. 10. Rub salt on your pancake griddle and your flapjacks won't stick. 11. Soak toothbrushes in salt water before you first use them; they will last longer. 12. Use salt to clean your discolored coffee pot. 13. Mix salt with turpentine to whiten you bathtub and toilet bowl. 14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily. 15. Boil clothespins in salt water before using them and they will last longer. 16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened with flour 17. Add a little salt to the water your cut flowers will stand in for a longer life. 18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up the stain. 19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface. 20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster. 21. Use a mixture of salt and lemon juice to clean piano keys. 22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty. 23. Rinse a sore eye with a little salt water. 24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle. 25. Dry salt sprinkled on your toothbrush makes a good tooth polisher. 26. Use salt for killing weeds in your lawn. 27. Eliminate excess suds with a sprinkle of salt. 28. A dash of salt in warm milk makes a more relaxing beverage. 29. Before using new glasses, soak them in warm salty water for awhile. 30. A dash of salt enhances the taste of tea. 31. Salt improves the taste of cooking apples. 32. Soak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing. 33. Rub any wicker furniture you may have with salt water to prevent yellowing. 34. Freshen sponges by soaking them in salt water. 35. Add raw potatoes to stews and soups that are too salty. 36. Soak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains. 37. Clean your greens in salt water for easier removal of dirt. 38. Gelatin sets more quickly when a dash of salt is added. 39. Fruits put in mildly salted water after peeling will not discolor. 40. Fabric colors hold fast in salty water wash. 41. Milk stays fresh longer when a little salt is added. 42. Use equal parts of salt and soda for brushing your teeth. 43. Sprinkle salt in your oven before scrubbing clean. 44. Soaked discolored glass in a salt and vinegar solution to remove stains. 45. Clean greasy pans with a paper towel and salt. 46. Salty water boils faster when cooking eggs. 47. Add a pinch of salt to whipping cream to make it whip more quickly. 48. Sprinkle salt in milk-scorched pans to remove odour. 49. A dash of salt improves the taste of coffee. 50. Boil mismatched hose in salty water and they will come out matched. 51. Salt and soda will sweeten the odor of your refrigerator. 52. Cover wine-stained fabric with salt; rinse in cool water later. 53. Remove offensive odors from stove with salt and cinnamon. 54. A pinch of salt improves the flavor of cocoa. 55. To remove grease stains in clothing, mix one part salt to four parts alcohol. 56. Salt and lemon juice removes mildew. 57. Sprinkle salt between sidewalk bricks where you don't want grass growing. 58. Polish your old kerosene lamp with salt for a brighter look. 59. Remove odors from sink drainpipes with a strong, hot solution of salt water. 60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled. ------------------

I found this in one of my cookbooks. Converting Recipes to Lowfat BY RACHEL PAXTON © Copyright 2001 The fat content in recipes can be reduced in a variety of ways: When buying hamburger, look for extra lean hamburger. This type has much less fat than regular hamburger. You can also substitute ground turkey for hamburger. Turkey has a slightly different taste, but it is good and generally costs less than hamburger. Ground turkey is generally very low in fat. For chicken, white meat contains less fat than dark meat. Try to buy boneless, skinless, chicken breasts. These contain relatively little fat. Turkey can be substituted for chicken. Boneless turkey breast is cheaper than chicken breast, and it is a little lower in fat (although chicken breast is low in fat also).Trim as much fat as possible from pork before you cook it. Turkey ham can be substituted for real ham. Turkey ham, of course, is really turkey. It really does taste like ham, though, and can be used wherever a recipe calls for ham. Some people can't tell the difference between the two. Turkey ham has very little fat compared to regular ham. If you've never tried turkey bacon, you're missing out! Regular bacon is made entirely of fat, with no nutritional value whatsoever. Turkey bacon is not a pork product, it is made from turkey meat. Turkey bacon contains little fat (it is usually about 97 percent fat free). It still doesn't have a lot of nutritional value, but it is relatively low in fat and will give you a little protein. It tastes considerably different from regular bacon, but it is very good! Tuna can be purchased packed in oil or water. Tuna packed in water contains almost no fat. Tuna packed in oil contains considerably more fat. Lowfat cream of mushroom and chicken soups are now available at your grocery store. Check the labels to see which one is lowest in total fat grams per serving. For the recipes that require milk, skim milk can be used without sacrificing flavor. For recipes call for cheddar cheese, there are low-fat and non-fat varieties of cheddar cheese. The lowfat variety work well in these types of recipes. The nonfat cheeses usually do not melt very well and aren't great for cooking. Lowfat or nonfat sour cream, cottage cheese, cream cheese, and mayonnaise can be used without sacrificing any flavor. Butter can be eliminated from some recipes. When browning onions, hamburger, etc., you can spray your skillet with nonstick spray or use chicken or beef broth instead of butter to cook with. When baking, you can use reduced-calorie margarine instead of butter, but the texture will not always come out right. You've got to experiment a little. Nonfat margarines currently on the market do not bake well at all. Just remember...with baked goods, it's not always the calorie content per cookie or piece of cake, it's how many you eat! Remembering that has helped me maintain my weight better than any reduced calorie diet ------------------

Stocking The Shelves Fats/Oils Polyunsaturated oil, Olive oil Flour: Enriched, All Purpose, Cake Sifted Pancake, Cornmeal Cornstarch Baking Powder Baking Soda Cream of Tartar Yeast-Dry Cocoa Powder (unsweetened) Chocolate: bitter, unsweetened, semi-sweet Nuts Flavoring: Vanilla, Almond, Lemon, Orange Food Coloring: Assorted colors Sugar :white, brown, confectioners, corn syrup, honey, maple syrup Gelatin: plain, flavored Herbs : Basil, Bay Leaf, Capers, Dill Seed, Dried Rosemary, Dried Parsley, Garlic (powder-salt), Marjoram, Dried Tarragon, Dried Thyme Spices :All Spice, Cayenne, Cinnamon, Celery Seed, Chili Powder, Cloves, Ground Ginger, Dry Mustard, Nutmeg, Oregano, Paprika, Poppy seed, Poultry Seasoning, Salt, Sesame Seeds, Soy Sauce, Pepper: black and white, Tabasco Bread Crumbs Rice: white, long grain, brown Pasta Barley Split Peas Dried Lima beans, Navy Beans Potatoes Onions Prepared Mustard Catsup Relish Mayonnaise Salad Dressing Vinegar-Cider, White Distilled Pickles Olives-Green Stuffed, Black Coffee:Regular, Decaf, Instant (whichever one you use) Tea: Regular, Decaf, Herbal (whichever one you use) Jelly, Jam Raisins Juices, Assorted of choice Cereal, Oatmeal, Dry of choice Crackers Milk-Evaporated, Condensed, Dry Non-Dairy Creamer Sugar Substitute Gravy Mix Peanut Butter Canned Fish-Tuna, Salmon, Anchovies, Sardines Canned Vegetables Green Beans, Corn, Baked Beans, Tomatoes, Tomato Paste, Tomato Puree, Spaghetti Sauce, Canned Soups Chicken Broth, Beef broth Grated Parmesan ------------------

Measurement Conversion Tables Ounces (oz) Pounds (lbs) Grams (g) 1 oz 28.35 grams 8 oz 1/2 pound 226.8 grams 16 oz 1 pound 453.6 grams 32 oz 2 pounds 910 grams 2 pounds + 3 oz 1 kilogram or 1000 grams Teaspoon (tsp or t) Milliliters (ml) 1/4 teaspoon 1.23 milliliters 1/2 tsp 2.46 ml 3/4 tsp 3.7 ml 1 tsp 4.93 ml 1 1/4 tsp 6.16 ml 1 1/2 tsp 7.39 ml 1 3/4 tsp 8.63 ml 2 tsp 9.86 ml Tablespoon (tbsp or tb) Milliliters (ml) 1 Tablespoon 14.79 ml 1 fluid ounce 29.57 ml 2 Tb 29.57 ml 1/4 cup 59.15 ml 1/2 cup 118.3 ml 1 cup 236.59 ml 2 cups 1 pint (pt) 473.18 ml 3 cups 709.77 ml 4 cups 1 quart (qt) 946.36 ml 4 qts 1 gallon (gal) 3.785 liters (L) What Does It Equal? 1/8 teaspoon (tsp) = dash 1/2 tsp = 30 drops 1 tsp = 1/3 Tablespoon (tbsp or tb) 3 tsp = 1 Tb or 1/2 fluid ounce(oz) 1/2 Tb = 1 1/2 tsp 1 Tb = 3 tsp or 1/2 fluid oz 2 Tb = 1 fluid oz 3 Tb = 1 1/2 fluid oz or 1 jigger 4 Tb = 1/4 cup or 2 fluid oz 5 1/3 Tb = 1/3 cup 8 Tb = 1/2 cup or 4 fluid oz 12 Tb = 3/4 cup or 6 fluid oz 16 Tb = 1 cup or 8 fluid oz or 1/2 pint (pt) 1/8 cup = 2 Tb or 1 fluid oz 1/4 cup = 4 Tb or 2 fluid oz 1/3 cup = 5 Tb + 1 tsp 1/2 cup = 8 Tb or 4 fluid oz or 1 gill 3/4 cup = 12 Tb or 6 fluid oz 1 cup = 16 TB or 1/2 pt or 8 fluid oz 2 cup = 1 pt 16 fluid oz 1 pint (pt) = 2 pts or 4 cups or 32 fluid oz 1 quart (qt) = 946.36 ml 1 gallon (gal) = 4 qts or 8 pts or 16 cups or 128 fl.oz 2 gallons = 1 peck 4 pecks = 1 bushel ------------------

1950's Recipes Scroll for... Au Gratin Potatoes Tuna Oriental Casserole Tamale Chili Casserole Chicken Tetrazzini Busy Lemon Day Cheescake Au Gratin Potatoes 4 one-lb. cans sliced white potatoes 1 lb. can or jar Cheese Sauce - DON'T substitute Condensed Cheddar Cheese Soup 1. Drain the potato slices and rinse them, then drain well again. 2. Put the potato slices in a 2-qt. casserole dish and add the cheese sauce, mix thoroughly. 3. Bake at 375 degrees about 30-45 minutes, until golden brown on top. Serve hot as a side dish. Variations: Add chopped cooked ham, hot dogs, browned ground beef or other what-have-you to make a main dish. OR add a couple of cups of frozen broccoli florets--they'll be finished cooking by the time the casserole is brown Tuna Oriental Casserole 1 or 2 6-1/2oz. cans tuna, drained and broken up 1 can Cream of Celery Soup 1/2 can milk or water 1 Tbsp. soy sauce and garlic powder to taste 1 can sliced waterchestnuts, drained 1 c. celery, sliced on the diagonal 1 4oz. can sliced mushrooms, drained 1 5oz. can chow mein noodles, divided 1. In a measuring cup, mix together the Celery Soup, milk or water, soy sauce, and garlic powder to taste, until smooth. 2. In a 2 qt. baking dish or casserole, mix the tuna, soup mixture, canned vegies and celery, and about 1/2 of the can of chow mein noodles. 3. Bake the casserole, covered, at 350 degrees for 30 minutes. 4. Uncover, top the casserole with about 1 c. of the remaining chow mein noodles. Continue baking for another 10-15 minutes, until golden brown. 5. Serve with additional soy sauce if desired Tamale-Chili Casserole 1 lb. can Chili Con Carne without beans 1 lb. can Chili Con Carne, with no meat 1 lb. can diced tomatoes 1 Tbsp. chili powder 1/2 tsp. garlic powder 2 tsp. worchestershire sauce 1/2 tsp. oregano 1 lb. can Beef Tamales--unwrap them! 1 c. grated sharp Cheddar cheese 1 c. sliced black olives, drained Chopped avacado and sour cream for garnish, if desired. 1. In a large baking dish, mix together the canned chilis, tomatoes, and seasonings. 2. Arrange the tamales on top, along with the sauce they came in. 3. Sprinkle with the grated Cheddar and drained black olives. 4. Bake, covered, at 375 degrees. Uncover and bake 15 minutes longer. 5. Serve hot, garnished with chopped avacados and sour cream Chicken Tettrazini 1 whole cooked chicken, meat taken from the bones, and cut into 1/2" pieces 1 lb. thin spaghetti, broken in half 2 cans cream of mushroom soup 1/2 c. dry sherry 1/2 c. milk 1 4oz. can mushrooms, drained 1/2 tsp. thyme 2 tsp. basil black pepper, to taste 2 Tbsp. capers 1/3 c. parmesan cheese 1 sm. can sliced black olives, drained Parmesan cheese to top casserole 1. Bring a large pot of water to boil to cook the spaghetti. 2. While the water is heating, bone the chicken and cut it up. Make sure you get the fat and tendons out! Set meat aside. 3. Cook the noodles until just al dente. Drain. 4. In the emptied noodle pot, stir together the mushroom soup, sherry, milk, mushrooms, thyme, basil, pepper, capers. Bring to a boil and let the alcohol evaporate. 5. Remove from the heat and stir in the cut-up chicken meat and 1/3 c. parmesan cheese. 6. Add the noodles to the sauce and stir well to combine. Pour into a Pammed baking dish. 7. Sprinkle generously with Parmesan cheese and top with the black olives. 8. Bake at 375 degrees for 40 minutes, or until golden brown Busy-Day Lemon Cheesecake Makes 1 pie 1 8oz. pkg. Cream cheese (or Neufchatel), softened 2 c. milk 1 box Jello Lemon Instant Pudding 1 8" ready-made graham cracker pie crust Graham Cracker crumbs (a Tbsp. or so) for topping 1. Blend the softened cream cheese with 1/2 c. of the milk. 2. Add the remaining milk and the pudding mix. Beat slowly with mixer until well mixed, about 1 minute. 3. Pour into graham cracker crust. 4. Sprinkle with graham cracker crumbs, then chill at least one hour before serving. 1950's Barbecue Recipes Scroll for... Coleslaw Macaroni Salad Three Bean Salad Savory Bakes Beans Banana Cake Barbecue Chicken COLESLAW 1 16-oz package of shredded cabbage for slaw, or one small cabbage and 2 carrots, finely shredded 1/3 cup cider vinegar 3 tablespoons canola or other salad oil 2 1/2 tablespoons sugar 1 teaspoon celery seed 1 teaspoon salt 1/4 teaspoon black pepper Toss cabbage mixture with remaining ingredients. Serves six to eight. MACARONI SALAD 1 lb macaroni, cooked, rinsed and well-drained 3 ribs celery 1/2 large green pepper, seeded 1 carrot, peeled 1 small onion, peeled 1/2 cucumber, peeled 2 hard-boiled eggs 1 heaping cup mayonnaise (half light mayo, if preferred) 1/4 cup sugar 2 teaspoons cider vinegar 1 tablespoon prepared yellow mustard Salt to taste Finely chop all vegetables and eggs and add to macaroni in a large bowl. Blend mayonnaise with sugar, vinegar, mustard and salt, then toss with macaroni-vegetable mixture. Serve in lettuce-lined bowl. Serves six to eight. THREE-BEAN SALAD 1 18-oz can cut green beans, drained 1 16-oz can cut yellow wax beans, drained 1 16-oz can red kidney beans, drained and rinsed 1 green pepper, seeded and finely chopped 1/2 cup onion, minced 1/2 cup canola or other salad oil 1/2 cup cider vinegar 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon pepper Mix oil and vinegar with sugar, salt and pepper. Pour over vegetables, which have been placed in a large bowl. Marinate for several hours, chilled, before serving. Serves 10. SAVORY BAKED BEANS 4 12-oz cans pork and beans 1/2 lb dark brown sugar 1/4 cup maple syrup 1 cup ketchup 1 teaspoon dry mustard 2 tablespoons cider vinegar 1 large onion, peeled and grated 3 bacon strips, halved Mix first seven ingredients and place in a bean pot or casserole. Top with bacon strips, and cover. Bake at 300° for four hours. Serves 10-12. BANANA CAKE 1 stick butter 1 1/2 cups sugar 2 eggs, well-beaten 1 teaspoon vanilla 2 cups cake flour, sifted before measuring 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed bananas (about 3 very ripe bananas) 3/4 cup buttermilk Frosting 3/4 lb confectioners sugar (preferably sifted) 4 tablespoons melted butter 1 teaspoon vanilla Enough milk to make the frosting spreadable Cream butter and sugar thoroughly. Beat in eggs and vanilla. Sift flour several times with dry ingredients, then add to batter alternately with milk, stirring each time just until combined. Stir in bananas. Turn into a greased and floured 9-by-13-inch pan, then bake for 35-40 minutes at 350°, just until cake tests done. Cool in pan. Mix frosting ingredients in a bowl, spread on cooled cake, and then cut cake into squares and serve. Barbecue Chicken 2 tablespoons olive oil 1 large onion, chopped 2 cans (15 ounces each) tomato sauce 1 cup red wine vinegar 1/2 cup light molasses 1/4 cup Worcestershire 1/3 cup packed brown sugar 3/4 teaspoon ground red pepper (cayenne) 2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like 1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks. 2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce. ------------------

1940's Recipes Scroll for... Peanut Butter Balls Victory Apple Pie Chinese Cake Wartime Christmas Cake Mock Duck Peanut butter balls About 3 dozen 1/2 cup light oil 1 cup peanut butter 2/3 cup maple syrup 2-1/4 cups unbleached pastry flour 1/2 teaspoons baking powder 1 teaspoon ground cinnamon Mix the margarine or oil with the peanut butter. Add in the sweetener and mix well. Mix the flour, baking powder, and cinnamon together, then add to the peanut mixture and mix well. Preheat the oven to 350 deg. F. Pull off bits of dough and roll into 1-inch balls between the palms of your hands. Place the balls on a lightly greased cookie sheet. They can be placed close together (not touching) because they don't flatten out during baking. Bake for about 12 minutes. VICTORY APPLE PIE 1/3 cup cool potato water 1/2 cake yeast 1/3 cup riced potatoes 3/4 cup sugar 1/3 cup shortening, melted 3 eggs 1 cup sifted flour 6 apples Combine potato water, crumbled yeast, cooled potatoes and 1/4 cup sugar. Let rise 1 hour. Add shortening, 1/4 cup sugar, 1 egg, beaten, and flour to make stiff dough. Knead well. Let rise until doubled in bulk. Roll out in two circles about 1/2 inch thick. Place in two deep greased pie pans. Press to edges of pan. Pare apples, core, cut into eighths and arrange on dough. Beat remaining eggs, add remaining sugar and pour over apples. Sprinkle with cinnamon. Let rise. Bake in moderate (350° F.) oven 30 to 35 minutes. Makes 2 (8-inch) pies. CHINESE CAKE 1 ½ pounds haricot beans Salt and pepper 1 pound firm mashed potatoes 4 ouncesfat boiled bacon 2 teaspoon dried sage 1 teaspoon sugar Crisp breadcrumbs 1. Soak the haricot beans for 24 hours, then simmer for 1 ½ hrs in enough salted water to keep them covered. 2. Mash beans thoroughly, mix with potato, chopped bacon, sage, pepper and sugar. If the paste seems stiff, add a little bean water. 3. Grease a cake tin, sprinkle the sides and bottom with the breadcrumbs, press the mixture into the tin, cover with a greased paper and bake in a moderate oven for 1 hour. 4. Serve with cabbage or Brussels sprouts and brown gravy. WARTIME CHRISTMAS CAKE 3 ounces sugar 4 ounces margarine 1 level tablespoon golden syrup 8 ounces plain flour 2 teaspoons baking powder Pinch salt 1 level teaspoon mixed spice 1 level teaspoon ground cinnamon 2 - 4 reconstituted dried (now use 2 reg. eggs) 1 pound mixed dried fruit ½ teaspoon lemon essence Milk to mix 1.. Cream the sugar and margarine. 2. Add the syrup. 3. Mix the flour, baking powder, salt and spices together. 4. Add alternately with the eggs to the creamed mixture and beat well. 5. Add the fruit, lemon essence and enough milk to make a fairly soft dough. 6. Line a 7 inch tin with greased paper, put in the mixture and bake in a very moderate oven for 2 hours. MOCK DUCK l pound sausagemeat 8 ounces cooking apples - peeled and grated 8 ounces onions - grated 1 teaspoon chopped sage or ½ teaspoon dried sage 1. Spread half the sausagemeat into a flat layer in a well greased baking tin or shallow casserole. 2. Top with the apples, onions and sage. 3. Add the rest of the sausagemeat and shape this top layer to look as much like a duck as possible. 4. Cover with well greased paper and bake in the centre of a mod hot oven. 1940's Tips for Cooking!!! WARTIME COOKERY Food shortages in this as in all wars will be due to lack of man power for production, lack of transportation facilities for distribution and reservation of shippable foods for the armed forces. This war is only complicated by multiplication.... the number of places from which food cannot be shipped and the wide scattering of places to which our food supplies must be shipped in order to feed our own and allied military forces. Many of the imports are in the condiment class and we will learn to do without them for the duration. Some are valuable foods - sugar, bananas, chocolate - and for these we will need to substitute. Among beverages, mate' can easily replace Oriental tea. (NOTE - I have no idea what "mate' " is; can anyone fill me in on this) Besides these fundamental difficulties always associated with wartime, the modern woman in America has become accustomed to foods prepared outside the home to be purchased by her in tin cans. Metal shortages are threatening these supplies and if they become acute, may cut them off all together. Since fats and oils are the basis for both soaps and gunpowder as well as for foods, the household will probably be called upon to curtail their use. On the bright side is the eagerness of the modern woman to pit her intelligence against a knotty problem. She will need to learn not only to prepare all the food needed in her household, but to raise her own garden and poultry and to save every last bit, as has not been done in several generations. Women in restriced defense areas are apt to have problems quite their own. Along with problems arising from the congestion there will be periods when all transportation facilities will be clogged with defense materials being moved in and out, and everything else will need to wait. Special shortages will develop in these areas that will need to be met. The Return of the Soup Kettle The family soup kettle comes back into its own with the returning necessity for using every bit of food that enters the kitchen and the reduced supply of canned soups. Practically all leftovers except sweets may go into the soup kettle. When making stock use the bone ends from steaks, chops and roasts, the gristly end of the tongue, carcass of roast poultry and poultry feet. Drain all vegetable liquor as well as the liquid from canned vegetables into the soup kettle. If the drippings in the bottom of the roasting pan are not used for gravy, chill and add all but the fat to the soup stock. Use the fat for other purposes. Use the More Perishable Meats Smoked meats and the larger cuts of fresh meats can be shipped to the armed forces. Besides the smaller cuts the more perishable parts of the animal - liver, sweetbreads, kidneys, heart and tripe - are left for those on the home front. This is no hardship but a distinct advantage, for these parts contain more vitamins than those that we are accustomed to using and since there is no waste they cost less. Have Poultry Frequently Poultry contains nearly the same nourishment as meat. It is likely to be plentiful, it has always been raised by women and it is not easily shipped. For selection and preparation see pages 274-276. Make soup stock from poultry feet or carcass of roast fowl. Combine poultry meat, vegetables, rice, hominy or noodles in scalloped dishes or stews. Save All Fats and Oils Save every ounce of fat; use what you need for cooking and take the rest to your meat dealer, who will pay you for it. These reclaimed fats are not used for food but in the manufacturing of munitions and soap. Fat to be sold to the meat market must be clear and free from water or other liquid. Keep a container near the stove with a fine wire strainer in the top. Pour melted fat through the strainer to remove bits of meat or crumbs. Fats to be used in home cooking should be kept in the refrigerator. Render all solid fat cut from meat or poultry. See pages 23-24. Poultry fat has a mild flavor which makes it desirable for use instead of butter in preparing eggs, vegetables, cakes and cookies. The mildest flavored fat is under the skin of chicken, geese or other fat poultry. Remove it by slitting the skin down the front and carefully separating the fat from the skin with the point of a knife. Render this fat seperately from that inside the body. Use meat and poultry fats for cooking; they are suitable for most purposes and the cracklings for appetizers, muffins, etc. While fats are so vitally needed for defense the patriotic American homemaker will use them sparingly for deep fat frying and will make meat loaves instead of croquettes, cookies instead of doughnuts. Serve Meatless Dishes If the supply of meat becomes limited the homemaker may turn to other foods to give her family the necessary proteins. Dried peas, beans and lentils are good protein foods; so are nuts which supply fats as well. The pea beans ordinarily used for Boston baked beans are being bought up for the armed forces but other beans such as pinto beans, soybeans or cowpeas may be used in their place. Leftover baked beans may be used in soups, sandwiches or loaves; they combine well with onions, green peppers and tomoatoes. Purchase bacon when available on the rind and use the rind to season bean or lentil loaves. Place the rind fat side downon the loaf before baking and remove it before serving. Loaves made from nuts and bread crumbs will not need added fat because of the fat in the nuts. Entire dependence should not be placed on these meat substitute dishes but they may well be used two or three times a week ------------------

BANANA BREAD 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed ripe bananas 1 teaspoon lemon juice 2 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup nut meats, chopped (my favorite is raw sunflower seeds) Cream shortening and sugar together. Beat eggs until light and add. Press bananas through sieve and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven (375° F.) about 1 1/4 hours. Makes 1 (1 pound) loaf. ROAST BEEF WITH YORKSHIRE PUDDING Wipe roast with a damp cloth but do not wash. Rub with salt in proportion of 1 teaspoon per pound of meat. Rub with pepper, onion or garlic. Place meat, fat side up, on rack of pan. If meat has little or no fat, place strips of bacon, salt pork or suet over it. This will baste the roast and no other basting is needed. Do not add water and do not cover pan. If meat thermometer is to be used, insert into center of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at 300° F. oven until desired temperature or degree of doneness is achieved. If a roast is not cut immediately upon removal from oven, it will continue to cook and the temperature at the center will continue to rise. This may continue 30 - 45 minutes. Allow 1/2 pound per person. YORKSHIRE PUDDING 1 cup sifted flour 1/2 teaspoon salt 1 cup milk 2 eggs Drippings from roast beef Mix flour and salt. Combine milk and eggs, add to flour and beat well with rotary egg beater until smooth. Pour hot drippings into hot shallow pan to depth of 1 inch. Pour in mixture quickly and bake in hot oven (400° F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast. If a rack is not used, cut pudding into squares and arrange in pan around roast. Serve with meat. BEATEN BISCUITS 3 cups sifted flour 1/2 cup milk 1/3 cup lard 1/2 teaspoon salt 3/4 teaspoon sugar Sift sugar and salt into the flour, blend in the lard and make a very stiff dough, using more or less of the milk as needed, as the dough must be stiff. Place on a floured board and roll until it blisters and is smooth. Roll to 1/2 inch in thickness, cut with biscuit cutter, stick with a fork and bake in a moderate oven (350° F.) for half an hour. SMITHFIELD HAM Soak ten- to twelve-pound ham for twelve hours, then boil, cooking very slowly for four to five hours, until tender. Cool in its own essence. When cold, remove the skin and make criss-cross gashes in the top of the ham with a sharp knife. Sprinkle on top of ham two tablespoons of cracker dust, two tablespoons of brown sugar, and sprinkle lightly with pepper. Stick the ham with whole cloves. A wine glass of sherry sprinkled over the top of the ham will greatly improve the flavor. Bake in a hot oven (450° F.) for twenty minutes until brown. Garnish with watercress and parsley. TOM AND JERRY SOUTHERN STYLE 12 eggs 1 pound 4x sugar Whiskey Water Nutmeg Beat 12 eggs very well and slowly add 1 pound of 4X sugar, continuing to beat. For each serving, pour one large jigger of whiskey into a cup. Fill each cup 2/3 full of boiling water; put spoonful of egg mixture on top and a dash of nutmeg and serve. WOW-W! HAMBURGER-BACON ROAST 3 pounds ground beef and pork 2 large potatoes, cooked and mashed 1 onion, chopped fine 2 slices bread Diced chopped parsley salt and pepper 3 hard cooked eggs 1/4 pound sliced bacon Combine the meat, potatoes, bread, onion and seasonings. Divide into 2 parts; place one-half in baking pan, cover with the whole hard cooked eggs and the remaining half of the meat. Cover meat with slices of bacon and bake in a moderately hot oven (400° F.) for 1 1/2 hours ------------------

6 large cabbage leaves 1 egg, beaten 1/4 cup milk 1/4 cup onion, chopped 1 pound lean ground chuck 1 cup cooked rice dash salt and pepper Boil cabbage leaves until limp. Combine egg, milk, onion, beef, rice, salt and pepper. Divide into six portions. Place each portion into a cabbage leaf, fold in sides and roll over. Fasten with toothpicks if desired. Place into the slow cooker. SAUCE 15 or 16 oz. can of tomato sauce 1/2 cup salsa, hot or mild 2 tablespoons brown sugar 2 tablespoon lemon juice 2 tablespoons Worcestershire sauce 1/2 cup chopped green pepper Combine tomato sauce, salsa, brown sugar, lemon juice and Worcestershire sauce. Stir in green pepper. Pour over cabbage rolls in slow cooker. Cover and cook on LOW 7 to 8 hours.* Yield: 6 servings *TIP: When I'm in a hurry and need to have the meal sooner, after the first 6 hours of cooking, I switch the cooker to HIGH and cook for about an hour. Check to make sure that the meat is cooked through . ------------------

Ingredients: 1 lb. fresh sea scallops 2 large green peppers, cut in 1 inch squares 1 pint cherry tomatoes 1 (8 oz.) bottle fat-free Italian salad dressing Combine all ingredients in shallow dish. Cover and marinate at least 3 hours, stirring occasionally. On skewers, alternate scallops, green peppers, and cherry tomatoes. Place on broiler rack and brush with remaining dressing. Broil 4 inches from heat 5 minutes, turn once and baste with dressing. Makes 4 servings. Calories: 150.3 ------------------

Ingredients: 2 cups Pepperidge Farm stuffing 1 pkg. frozen french-cut string beans, cooked 1/4 cup slivered blanched almonds 2 cups diced cooked turkey 1 can mushroom soup 1/2 cup milk 1/4 cup hot water 2 TBLsps., melted butter Sprinkle 2/3 cup stuffing crumbs in buttered shallow baking dish; arrange beans in layer over crumbs, Scatter almonds over crumbs; top with turkey. Blend soup with milk; pour over casserole. Top with remaining stuffing crumbs blended with hot water and melted butter. Bake at 400 degrees for 25 to 30 minutes or until brown and bubbly. One-half cup sherry or white wine may be added to soup mixture. Makes 4-6 servings. ------------------