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EASY LEMON TART.
-------------------------
4 EGGS
220 G [ 7 1/4 OZ ] CASTOR SUGAR
125 G [ 4 1/4 OZ ]
800 ML [ 28 1/4 FL OZ ] MILK
1 TABLESPOON GRATED LEMON RIND
75 G [ 2 1/2 OZ ] PLAIN FLOUR
90G [ 3 1/4 OZ ] COCONUT
250 ML [ 8 3/4 FL OZ ] CREAM
60 ML [ 2 1/4 FL OZ ] LEMON JUICE
------------------------
Grease straight-side 10 inch pie dish. Whisk eggs in bowl.
Gradually whisk in sifted flour and remaining ingredients until
well combined. Pour mixture into prepared pie dish.
Bake in moderate oven about 45 minutes or until browned and set.
Serve warm or cold, dusted with sifted icing sugar, if desired.

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Fettuccine Matriciana
----------------------
1 pkt tri-coloured fettuccine
7 oz mushrooms
4 chillies
1 tin crushed tomatoes
parmesan cheese
3 slices bacon
2 onions
1/2 cup white wine
a few shallots
Parsley to garnish
-----------------------
Cook fettuccine . Drain under cold water. Chop bacon, onion
and mushrooms. Sauté until cooked lightly. Add chillies, tinned
tomatoes, white wine and fettuccine. Keep cooking until hot.
Add chopped shallots. Serve in large bowl.
Garnish with parsley and parmesan cheese.

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Elder's Meditation of the Day - July 23"...the greatest strength is in gentleness." --Leon Shenandoah, ONONDAGA Our Elders have taught us many lessons about becoming a Warrior and how to think and act like one. We have been told about the power of gentleness. We have been told about the power of the stillness. Physical power is about effort. Mental power is the opposite. It's about being effortless or less any effort. Gentleness is one of the greatest attributes of the Warrior and one of the greatest mental powers. It takes a lot of love to be gentle. Gentleness is not an ego word. Gentleness is the weapon of the Great Spirit.
My Creator, today I will be gentle with myself and with others. I will listen to the whisper of my heart and learn the power of being gentle.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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The life that conquers is the life that moves with a steady
resolution and persistence toward a predetermined goal.
Those who succeed are those who have thoroughly
learned the immense importance of plan in life, and the
tragic brevity of time.

W.J. Davison

Happiness is not the absence of conflict
but the ability to cope with it

WAYNE DYER

Everything has its beauty but not everyone sees it.

Confucius

Forget injuries, never forget kindnesses.

Confucius

I hear and I forget. I see and I remember. I do and I
understand.

Confucius

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Grilled Portobello Mushrooms
6 large portobello mushrooms
6 tbsp. balsamic vinaigrette
2 tbsp. Worchestersire sauce
3 tbsp. olive oil
2 chopped scallions
1 tsp. garlic powder
1 tsp. lemon juice
      pinch of basil
   salt and pepper to taste
Preheat the broiler. Trim the mushroom steps at the cap and wipe the
portobello mushrooms clean with a damp towel. Combine the marinade and
brush the mixture on the mushroom caps. Marinade for 1 hour. Arrange the
mushrooms on a broiler rack round side up and broil for 3 minutes. Flip
the mushrooms using tongs and cook for an additional 5 minutes, grill
side up. Drizzle the remaining marinade on top. For best results, serve
on focaccia bread with tomatoes and feta cheese or with a side of
polenta.

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There are about as many different ways of preparing Nasi Goreng in Bali as
there are cooks. The only constant ingredient is rice; everything else is
deter- mined by the cook's taste or the availability of ingredients.
Noodles, introduced by the Chinese, have become a favourite in Bali as well
as elsewhere in Indonesia.

For Mie Goreng (Fried Noodles), substitute 750 g
(1,5 lb) fresh yellow noodles for the rice and follow exactly the same
method.

Nasi Goreng (Fried Rice)

6 teblespoons vegetable oil
6 shallots, peeled, halved lengthwise and sliced
6 cloves garlic, peeled and sliced
200 g (6 1/2 oz) chicken meat, sliced
150 g (5 oz) medium-sized shrimp, peeled
1/4 small white cahhage, shredded
1/2 cup Sambel Tomat
4 eggs, beaten
750 g (1 1/2 lb) cold cooked rice
2 teaspoons salt
1 tablespoon sliced bird's-eye chillies
2 tablespoons fried shallots

Heat vegetable oil in wok or heavy frying pan until very hot. Add shallots
and garlic and fry for I minute until golden yellow. Add chicken and shrimp
and fry for I minute, then add cabbage and fry for I minute. Add Sambel
Tomat and mix well. Add eggs and continuously stir for 30 seconds. Increase
to very high heat, add rice and salt. Fry for 3 more minutes, stirring
continuously. Add chillies, mix well and serve immediately, garnished with
fried shallots.

Helpful hints : The cooked rice must be absolutely cold to make sure it does
not become soggy during frying. It is important to have the heat under your
wok at the absolute maximum when frying the rice.

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"Your enthusiasm will be infectious, stimulating and
attractive to others. They will love you for it. They will go
for you and with you."

- Norman Vincent Peale, Speaker and Author

If your enthusiastic you will do good,
and if you do good you will be enthusiastic.
–Rosie Cash
,,,,,,,,,,,,,,,,,
Rose (((~_~)))

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Birds sing after a storm; why shouldn't people feel as free to delight in whatever remains to them?
------------------------
I looked on child rearing not only as a work of love and duty but as a profession that was fully as interesting and challenging as any honorable profession in the world and one that demanded the best that I could bring to it.
------------------------
I tell myself that God gave my children many gifts - spirit, beauty, intelligence, the capacity to make friends and to inspire respect. There was only one gift he held back - length of life.
------------------------
I'm like old wine. They don't bring me out very often, but I'm well preserved.
------------------------
I've had an exciting time; I married for love and got a little money along with it.
------------------------
If either man or woman would realize that the full power of personal beauty, it must be by cherishing noble thoughts and hopes and purposes; by having something to do and something to live for that is worthy of humanity, and which, by expanding and symmetry to the body which contains it.
------------------------
If you can keep your head about you when all about you are losing theirs, its just possible you haven't grasped the situation.
------------------------
It's our money, and we're free to spend it any way we please.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Tomato Cajun Chicken Salad

Ingredients (makes 6 servings)
1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.

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Rice stuffed Tomato

2 Cups Basmati Rice,
6 large-round-red tomatoes,
3 bay leaves,
3 cinnamon sticks,
Pinch of saffron,
3 onions (finely chopped),
2 cloves garlic, minced
2 cups tomato puree,
Salt and oregano to taste,
Butter or vegetable oil for cooking

Boil Basmati Rice in water flavoured with bay leaves, cinnamon and
saffron.

The Tomatoes – Wash and dry the tomatoes and cut off a thin slice
from the top. Scoop out the pulp and fill the tomato shells with the
seasoned rice. Steam the tomatoes lightly in an upright position,
and garnish with fresh celery.

The Gravy – Saute finely chopped onions and garlic in butter. Add
tomato puree and saut for another 5 minutes. Blend mixture in a
processor or blender and add salt and oregano to taste. Transfer the
gravy into a serving dish to top the stuffed tomatoes. To be served
hot.

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Chopped BLT Salad with Creamy Bacon Dressing

Salad
1 head iceberg lettuce, chopped
4 fresh tomatoes, seeded and sliced
1 C. sliced red onion
1 1/2 C. crumbled crispy bacon
1/2 C. toasted cashews, chopped

Creamy Bacon Dressing

4 T. mayonnaise
1/2 C. peanut oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. minced shallots
1/2 t. Tabasco sauce
1/4 C. finely chopped crispy bacon
1 1/2 T. chopped basil
salt and freshly ground pepper to taste

First prepare dressing by combining all ingredients in a bowl and
whisk until smooth.

Assemble salad by tossing iceberg lettuce with tomatoes, onion,
bacon, half the cashews, and the dressing. Sprinkle remaining cashews
over top of salad and serve.

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Tomato Cajun Chicken Salad

Ingredients (makes 6 servings)
1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes.

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You can use just about any firm cheese for this recipe, or you can
combine several small chunks of leftover cheese to make a unique
mixture.

Quick Cheese Nuggets

2 cups (500 ml) shredded firm cheese such as cheddar,
Gouda, Swiss, Gruyere, Havarti, Jarlsburg, or Monterey Jack
1 rib celery, finely chopped
2-3 Tbs (30-45 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce or cayenne pepper to taste (optional)
About 1/4 cup (60 ml) finely chopped fresh parsley

Mix together all the ingredients except the parsley. Form into
small balls and roll in the chopped parsley. Refrigerate until
ready to serve. Serves 4 to 6 as an appetizer, or 8 to 12 as an
hors d'oeuvre.

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4 boneless, skinless chicken breasts
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 teaspoon dried mint
1 tablespoon fresh, finely chopped parsley
2 tablespoons white wine
Vegetable cooking spray
1/4 teaspoon salt
In shallow refrigerator dish with cover, mix together garlic, parsley, salt,
cayenne pepper and mint; stir in wine. Spread mixture on all sides of
chicken breasts, cover and refrigerate at least 3 hours or overnight.
At cooking time, spray non-stick frypan with vegetable cooking spray. Heat
over medium high temperature about 1 minute, add chicken and cook about 5
minutes. Turn chicken and cook about 5 minutes more or until fork can be
inserted with ease.
Makes 4 servings.

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Savory Egg Rolls

(makes around 56 small rolls)
1 Medium Carrot (Julienned)
6 - 8 Scallions (chopped)
2 Medium Cloves of Garlic (crushed)
1/2 Lb. White Mushrooms (chopped) or Shitake if you're from Palm
Beach
3/4 Lb. Spinach (stemmed and broken up)
10 oz. Cooked Salmon (canned, or preferrably fresh)
12 - 15 medium to large shrimp (peeled, deveined, and chopped)
2 Tbsp. Chinese Cooking Wine or Dry Sherry
2 Tbsp. Dark Soy Sauce
1 Lb. Package of Won Ton Wrappers
About 1/2 Package of "White Sauce" mix (for thickener)
Salt and Pepper to taste
1 - 2 Cups Vegetable oil (for deep frying)

Filling Preparation: In a fairly large sauce pan or fry pan, saute
garlic, scallions, and carrot in a little oil until vegetables are
limp. Add wine, soy sauce, spinach, seafood and mushrooms and stir
fry, while breaking up the salmon into small pieces. Be careful not
to overcook. Shrimp should turn pink and mushrooms and spinach should
have rendered their liquid and gone soft. Add some of the White Sauce
mix a little at a time until good consitency is reached, and
ingredients stick together (like stuffing). Let this mixture cool
before making the rolls. Stuffing and Frying: Lay out a sheet of wax
paper for a work area, and have within reach a saucer with a little
water. It's best to do three at a time, I found. Place about a well
rounded teaspoon of filling in the lower third of each Won Ton
wrapper. Then fold the two sides part way over the mixture. Wet your
finger in the saucer and use it to moisten the top end of the
wrapper. Roll it up and seal it. For frying, put enough oil in the
pan to just cover the rolls. Fry for 3-5 minutes each until golden
brown. You can fry maybe 5-8 at a time depending on the size of the
pan. Turn each occasionally to check doneness and color. Drain on
paper towels. Dipping Sauce: This one goes well. Just mix about 2
Tbsps. of Grey Poupon (or similar) mustard with 1 Tsp. honey and 1
Tbsp. dark soy sauce. These are not so difficult to make as it may
seem. The worst part is the wrapping, but that might take only 15
minutes or so once you get adept and have a little practice. These
rolls reheat well by low temp (325) oven or microwave. Heat before
serving, but they're OK at room temp.

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Luxembourg Salad

Dressing:
4 cloves garlic minced
1/3 cup balsamic vinegar
2 Tbsp lemon juice
1 ½ tbsp Dijon mustard
1 1/2 Tbsp (fresh) herbs of choice – chives, tarragon etc.
1 cup olive oil
Salt & pepper to taste

Salad:
12 thick slices of bacon cut in small pieces
4 slices of day old bread cut for croutons
9 cups torn salad lettuce of your choice (I liked romaine)
l large tomato, cut in wedges
1 1/2 cups blue cheese, cambenzola or gorgonzola (I liked cambenzola)

Cook bacon until crispy. Sauté bread cubes with a sprinkle of salt &
pepper in a bit of olive oil (recipe called for bacon drippings) or
toast on baking tray in oven – sprinkle with olive oil & bake for 10-
15
minutes at 350 or until crispy. Add bacon, tomato wedges, cheese &
dressing just before
serving.

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Tomato Corn Fiesta Salad

Ingredients (makes 6 servings)
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. chopped, fresh oregano or 1/8 tsp. dried oregano
2 cloves garlic, chopped finely
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
1/4 cup vegetable oil
1 3/4 lbs. fresh tomatoes (about 4 medium), diced and drained
3/4 lb. zucchini (about 2 medium), diced
1 cup thinly sliced green onion
1 pkg. (10 oz.) frozen corn, thawed
1 medium avocado, diced

Combine the first 7 ingredients; beat in oil. Gently toss with
remaining ingredients. Marinate at room temperature 1 hour or several
hours in the refrigerator.

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Greek-Style Summer Salad
Adapted from Cooking Light

Ingredients:
2 cups uncooked white rice (sub brown rice for health)
1 cup boiling water
3/4 cup sun-dried tomatoes, no oil
1 1/2 tablespoons olive oil, divided
8 cups spinach
2 garlic cloves, minced
2 cups feta cheese, crumbled
1/4 cup kalamata olives, chopped and pitted
1 tablespoon minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained

Cook rice according to package directions. Cool and set aside.
Combine the boiling water and sun-dried tomatoes in a bowl; let
stand about 30 minutes, then drain and chop. Heat 1 1/2 teaspoons
oil in a large skillet over medium-high heat. Add spinach and garlic;
sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, the
spinach mixture, cheese, olives, oregano, salt, pepper and beans.
Drizzle with remaining 1 tablespoon oil; toss gently to coat.

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Henrik Ibsen, Norwegian playwright, 1828-1906, Part 1

“The strongest man in the world is he who stands most alone.”

“You should never wear your best trousers when you go out to fight for freedom and truth.”

“The majority is never right. Never, I tell you!”

“The spectacles of experience; through them you will see clearly a second time.”

“A thousand words will not leave so deep an impression as one deed.”

“Castles in the air - they are so easy to take refuge in. And so easy to build too.”

“Do not use that foreign word ‘ideals.’ We have that excellent native word ‘lies.’”

“One of the qualities of liberty is that, as long as it is being striven after, it goes on expanding. Therefore, the man who stands in the midst of the struggle and says, ‘I have it,’ merely shows by doing so that he has just lost it.”

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For fast-acting relief,
try slowing down.

Lily Tomlin

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James Madison, 4th U.S. President (1751-1836), Part 2

“In Republics, the great danger is that the majority may not sufficiently respect the rights of the minority.”

“Since the general civilization of mankind, I believe there are more instances of the abridgment of the freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpation.”

“The truth is that all men having power ought to be mistrusted.”

“And I have no doubt that every new example will succeed, as every past one has done, in showing that religion and Government will both exist in greater purity, the less they are mixed together.”

“I go on the principle that a public debt is a public curse, and in a Republican Government a greater curse than any other.”

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Reinhold Niebuhr, American Theologian (1892-1971)

“Forgiveness is the final form of love.”

“All human sin seems so much worse in its consequences than in its intentions”

“The tendency to claim God as an ally for our partisan value and ends is the source of all religious fanaticism.”

“The whole art of politics consists in directing rationally the irrationalities of men.”

“Goodness, armed with power, is corrupted; and pure love without power is destroyed.”

“Original sin is that thing about man which makes him capable of conceiving of his own perfection and incapable of achieving it.”

“There are historic situations in which refusal to defend the inheritance of a civilization, however imperfect, against tyranny and aggression may result in consequences even worse than war.”

“The sad duty of politics is to establish justice in a sinful world.”

“I think there ought to be a club in which preachers and journalists could come together and have the sentimentalism of the one matched with the cynicism of the other. That ought to bring them pretty close to the truth.”

“Man's capacity for justice makes democracy possible, but man's inclination to injustice makes democracy necessary.”

“If we can find God only as he is revealed in nature we have no moral God.”

“Family life is too intimate to be preserved by the spirit of justice. It can be sustained by a spirit of love which goes beyond justice.”

“Our age knows nothing but reaction, and leaps from one extreme to another.”

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Eternity

“Forever is composed of nows.” ~ Emily Dickinson

“Eternity is really long, especially near the end.” ~ Woody Allen

“Every action of our lives touches on some chord that will vibrate in eternity.” ~ Sean O’Casey

“In tragedy every moment is eternity; in comedy, eternity is a moment.” ~ Christopher Fry

“We feel and know that we are eternal.” ~ Baruch Spinoza

“The day which we fear as our last is but the birthday of eternity.” ~ Seneca

“Through all eternity to Thee, a joyful song I'll raise;

For oh! Eternity’s too short to utter all Thy praise.” ~ Joseph Addison

“'Tis very puzzling on the brink

Of what is called Eternity to stare,

And know no more of what is here, than there.” ~ Lord Byron

“I have eternal longings in me.” ~ William Shakespeare (Cleopatra in the play “Antony & Cleopatra”)

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Voltaire, French philosopher, 1694-1778, Part 2

“The longer we dwell on our misfortunes the greater is their power to harm us.”

“There are some that only employ words for the purpose of disguising their thoughts.”

“It is forbidden to kill; therefore all murderers are punished unless they kill in large numbers and to the sound of trumpets.”

“One always speaks badly when one has nothing to say.”

“Prejudices are what fools use for reason.”

“Judge a man by his questions rather than by his answers.”

“The person ready to believe unlikely and unproved things is readily made a slave by the crafty.”

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"I have always struggled to achieve excellence.
One thing that cycling has taught me is that if you can achieve
something without a struggle it's not going to be satisfying."

Greg LeMond
Cyclist, 3 Times Winner of the Tour de France

What is done by us will always seem little
when compared to what is not done.
Don't do more than you can, just do what you can.
Stay focused on what you can do, not can't.
-Rosie Cash
,,,,,,,,,,,,,,,,,,,,,,
Rose (((~_~)))

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A man can be destroyed but not defeated.

------------------------

All good books have one thing in common - they are truer than if they had really happened.

------------------------

All modern American literature comes from one book by Mark Twain called Huckleberry Finn.

------------------------

All my life I've looked at words as though I were seeing them for the first time.

------------------------

All our words from loose using have lost their edge.

------------------------

All things truly wicked start from an innocence.

------------------------

All things truly wicked start from innocence.

------------------------

Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut.

------------------------

An intelligent man is sometimes forced to be drunk to spend time with his fools.

------------------------

As you get older it is harder to have heroes, but it is sort of necessary.

------------------------

But man is not made for defeat. A man can be destroyed but not defeated.



.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Jim Rohn:
A good objective of leadership is to help those who are doing poorly to do well and to help those who are doing well to do even better.

William John Bennett:

A kind and compassionate act is often its own reward.

Mahatma Gandhi:
As long as you derive inner help and comfort from anything, keep it.

Sir Thomas Browne: Be charitable before wealth makes thee covetous.

Helen Keller:
Believe, when you are most unhappy, that there is something for you to do in the world. So long as you can sweeten another's pain, life is not in vain.

Elizabeth Bibesco:
Blessed are those who can give without remembering and take without forgetting.

German Proverb:
Charity sees the need, not the cause.

John Ruskin: Every great man is always being helped by everybody; for his gift is to get good out of all things and all persons.

William Arthur:
Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I may not forget you.

Aeschylus:
God loves to help him who strives to help himself.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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20-Minute Tomato Basil Pork Chops

Delicious! Presented at Taste of Home's Cooking Show. A very easy and
quick stove top dinner. With the nice color presentation and the
great flavor of this dish, it could easily be served for dinner party
as well.

6 boneless pork chops
2 tablespoons vegetable oil
2 cans cream of mushroom soup
2/3 cup water
1 cup chopped plum tomatoes
1 1/2 tablespoons dried parsley flakes
2 teaspoons dried basil
1-2 tablespoon butter or margarine
egg noodles or rice, cooked

4 to 6 servings

Brown chops in skillet in oil.
Combine tomato, soup, water and seasonings and add to browned chops.
Cover and simmer about 15 minutes, or until chops are done.
Stir in butter or margarine prior to serving.
Serve over noodles or rice.

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Marinated Grilled Beef & Pepper Salad

1 bottle (12 ounces) Lawry's Herb & Garlic Marinade with Lemon (I've
tried this one and it's really good) Juice, divided
2 Boneless Strip Sirloins (8 ounces, each)
1 each: red, yellow and green bell pepper, cored, halved and seeded
1 1/2 pounds cooked baby red potatoes, quartered
2 lbs roma tomatoes, halved and seeded
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
Lettuce leaves, optional

In large re-sealable plastic bag, combine 2/3 cup Herb & Garlic
Marinade with steaks; seal bag. Marinate in refrigerator for at
least 30 minutes. Meanwhile, grill peppers, tomatoes and potatoes,
basting often with 1/4 cup Marinade. When potatoes are lightly
charred, remove from grill. When peppers are tender and charred,
remove from grill and slice into 1/2-inch strips. In small bowl,
thoroughly whisk together 1/3 cup Marinade with oil, vinegar and
sugar; set aside. Remove steaks from bag, discarding used Marinade.
Grill steaks to medium-rare, about 5 to 6 minutes per side. Cool
slightly and slice into thin strips. In large salad bowl, combine
beef, vegetables and dressing; toss to mix and coat. Serve slightly
warm or chill before serving.

Makes 4 main dish salads.

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Blue Baked Tomatoes

4 medium tomatoes, peeled
1 cup thick blue cheese salad dressing
1/4 cup sliced green onions
4 bacon slices, cooked crisp and crumbled
4 teaspoons chopped fresh parsley
Slice stem end from tomatoes. With a sharp knife make 3 or 4
vertical cuts onto top of tomato, cutting about halfway through
tomato. Place, cut side up, into an ungreased 8-inch square baking
dish. Pour 1/4 inch of water into baking dish.

Preheat broiler. In a small bowl, combine blue cheese salad dressing
and green onions; spoon a heaping tablespoon of mixture over each
tomato. Broil 4 minutes or until bubbly and lightly browned. Remove
from oven and garnish with crumbled bacon and parsley to serve.

Makes 4 servings

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8 oz. noodles, cooked and drained
1 pound ground beef
1 tbsp. oil
1 can (4 oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded
Preheat oven to 375° F.

Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and
cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture over
the noodles and top with mozzarella cheese.
Bake 30 - 25 minutes or until hot and bubbly.
Serves 6

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Flame Grilled Chicken Hoagies

2 limes (juiced and zest)
2 garlic cloves, minced
1/2 cup plain yogurt, to taste
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large red onion, sliced
2 tablespoons vegetable oil
4 hoagie rolls
1/2 pound sharp Provolone cheese, sliced
1 large beefsteak tomato sliced thin
1/2 cup flavorful greens, such as arugula or sprouts
Italian red pepper flakes

To marinate chicken: In a bowl, combine lime juice and zest, garlic,
yogurt, salt and pepper. Cover chicken breasts with mixture and
marinate at least 4 hours or overnight.

Saute onions in oil until soft; set aside.

Grill chicken about 6 minutes on each side or until tender. Slice
hoagie rolls lengthwise and toast until lightly brown. Immediately
place slices of sharp Provolone on the rolls. Top with greens, then
tomato slices. Slice hot chicken into strips and layer on top of the
greens and tomatoes. Top with sauteed onions and sprinkle with red
pepper flakes.

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2 large carrots, peeled and sliced
1 large green pepper, cored, seeded and cut into 1-inch pieces
1 large white onion, cut into small wedges
4 to 5 boneless skinless chicken breasts, cut into 1-inch cubes
1 (20-ounce) can pineapple chunks in juice, drained - reserve juice
1/3 cup brown sugar, packed (or white sugar)
1/3 cup white wine vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules or base
1/2 teaspoon salt or to taste
1/2 teaspoon dried cilantro leaves
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or to taste
14 teaspoon pepper
Hot cooked rice for accompaniment
Layer first 5 ingredients in crockpot in order given.
Combine sugar and cornstarch together; stir in reserved pineapple juice and
remaining ingredients, except rice, mixing well. Pour over layered
ingredients in crockpot.
Cook on LOW in crockpot for 8 hours. Stir gently to combine ingredients. If
sauce is too thin, heat on high until thickened. Serve over hot cooked rice.

Makes 6 servings.

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6 Cups of Apple slices, peeled. Slices should be chunky, as too thin and
you'll end up with apple sauce! Also, choose 'hard' varieties of apples that
don't turn into sauce, such as Jonathan, Jonagold, Spartan, Northern Spy,
Mutsu, Empire, Fuji, and Granny Smith. (When apples are plentiful, I use 6
different apple varieties, making the mixture a 'fine wine' of flavors. Also
if you're family really loves apples, increase apples by 3 to 6 cups.
There
s never enough to go around!)

1/2 C of Brown sugar, light or dark

1 tsp. Cinnamon (I also add 1 tsp. of cardamom and nutmeg, to round out the
flavors. The cardamom is especially good with the apples!)

1/2 C. of Apple juice, Apple Cider or water.

DUMPLINGS: (If your family is crazy for dumplings, double the recipe.
However, apples must also be doubled or the dumplings 'consume' the apple
mixture!)

1 c. sifted All-purpose flour

1-1/2 tsps. Baking Powder

1/2 tsp Salt

2 tsp. Butter

1/2 C. of Milk

NUTMEG SAUCE:

1/2 C. Sugar

1 T. All-Purpose Flour

1/2 C. Water

1 T. Butter

1/2 tsp. Nutmeg (I also add 1/2 tsp cinnamon and cardamom to this)

Place apples, sugar, spices, and cider/water in slow cooker. Cover and cook
on low 4 hours, or until apples are tender. Prepare Nutmeg Sauce. When
apples are approaching tender, turn heat on high and prepare dumplings.

To prepare Nutmeg Sauce, combine sugar and flour in a medium saucepan. Stir
in water; bring to a boil, stirring constantly until thickened or an active
boil. Watch pot as this will boil over in a flash! Remove from heat; stir in
butter and spices.
To prepare Dumplings: Sift together the flour, baking powder, and salt. Cut
in butter; stir in milk. Drop from a tablespoon on top of the hot apples.
Cover and continue to cook on high for 45 minutes without removing the lid.

To serve: Place hot apples and dumplings in dessert bowls and spoon hot
nutmeg sauce over each.
Serves 4.

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SAVOURY IMPOSSIBLE PIE
---------------------------
1/2 cup plain flour
2 cups milk
4 eggs
3 1/4 oz [ 90g ] butter ,melted
1 cup grated tasty cheese
2 slices rindless bacon, chopped [ or 1/2 cup chopped ham ]
1 tomato, chopped
2 tablespoons chopped fresh parsley
seasonings to taste.
------------------------
Sift flour into a bowl. Make a well in the centre of the flour.
In a large jug, whisk milk with eggs and butter.
Gradually pour the milk mixture over the flour and whisk
to combine. Add half the cheese and all remaining ingredients
to the milk mixture. Combine well.
Spoon mixture into a deep greased pie plate.
Sprinkle top with the remaining cheese.
Bake in moderate oven [ 180 C ] for 35 to 40 minutes
or until firm. Serve in wedges with salad.

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Beef Fajita Salad

Serves: 6

1 tsp. ground cumin
1 dash hot sauce
1 cup Italian salad dressing
1/2 lb. flank steak - cut in strips
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup sliced red onion
1/2 cup shredded cheddar cheese - low-fat okay
1 med. tomato - chopped
7 cups salad greens
2 cups crushed corn chips

-Combine the cumin, hot sauce, and Italian dressing in a small bowl
and mix well.
-Reserve 1/2 cup of the dressing.
-In a separate bowl, add enough dressing to coat the beef and let
marinate for 1 hour.
-In a hot skillet, fry the beef and cook until done.
-Allow the beef to cool.-In a medium bowl combine the beef with the corn,
beans, onions, and
1/2 cup of the dressing.
-Refrigerate for several hours before serving.
-To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes, and cheese.
-Add extra dressing if necessary and top with the crushed tortilla
chips.

Make It A Meal: Serve with Sopapillas

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Always Remember Those Who Serve You

In the days when an ice cream sundae cost much less, a 10 year old
boy entered a hotel coffee shop and sat at a table. A waitress put a
glass of water in front of him.

"How much is an ice cream sundae?" he asked.

"Fifty cents," replied the waitress.

The little boy pulled his hand out of his pocket and studied the
coins in it.

"Well, how much is a plain dish of ice cream?" he inquired.

By now more people were waiting for a table and the waitress was
growing impatient.

"Thirty-five cents," she brusquely replied.

The little boy again counted his coins. "I'll have the plain ice
cream," he said.

The waitress brought the ice cream, put the bill on the table and
walked away. The boy finished the ice cream, paid the cashier and
left.

When the waitress came back, she began to cry as she wiped down the
table. There, placed neatly beside the empty dish, were two nickels
and five pennies.

You see, he couldn't have the sundae, because he had to have enough
left to leave her a tip.
,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

When we fail to serve what we have – it will be taken away.
Impress with your deeds – not just words.
The race to be a master is crowded,
The field to be a servant is empty.
-Rosie Cash
,,,,,,,,,,,,,
Rose (((~_~)))

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Seek respect mainly from thyself, for it comes first from within.

-- Steven H. Coogler

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We come into this world crying while all around us are
smiling. May we so live that we go out of this world
smiling while everybody around us is weeping.

Persian proverb

"Nothing in this world can take the place of persistence.
Talent will not; nothing is more common than
unsuccessful people with talent. Genius will not;
unrewarded genius is almost a proverb. Education will
not; the world is full of educated derelicts. Persistence
and determination alone are omnipotent. The slogan
'press on' has solved and always will solve the problems
of the human race."

Calvin Coolidge

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James Madison, 4th U.S. President (1751-1836), Part 1

“If Tyranny and Oppression come to this land, it will be in the guise of fighting a foreign enemy.”

“Do not separate text from historical background. If you do, you will have perverted and subverted the Constitution, which can only end in a distorted, bastardized form of illegitimate government.”

“The happy Union of these States is a wonder; their Constitution a miracle; their example the hope of Liberty throughout the world.”

“Knowledge will forever govern ignorance; and a people who mean to be their own governors must arm themselves with the power which knowledge gives.”

“The accumulation of all powers, legislative, executive, and judiciary, in the same hands, whether of one, a few, or many, and whether hereditary, self-appointed, or elective, may justly be pronounced the very definition of tyranny.”

---------------------------------
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PRUNE AND BRAN MUFFINS
---------------------------------
1 cup natural bran
1 cup boiling water
1 cup pitted prunes, chopped
1/2 cup brown sugar
2 tablespoons oil
1 egg, lightly beaten
1 cup flour
2 teaspoons baking powder
--------------------------
Soak bran and water in a bowl for 40 minutes.
Stir prunes and sugar into bran mixture. Add oil and
egg. Mix well. Sift flour with baking powder.
Fold into mixture until just combined.
Spray a muffin pan with cooking oil.
Spoon mixture into recesses until 1/3 full.
Bake in a moderate oven [ 180C ] for 15 - 20 minutes
or until cooked when tested.
---------------------------------
This is a tried and tested recipe.

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Shredded Beef

3- to 3 1/4-pound boneless beef chuck shoulder or bottom round
roast, cut into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
2 tsp mexican oregano
1/2 teaspoon pepper
2 T. Adobo Chilies
3/4 cup beef broth

In slow cooker, place onion, chilies and garlic; top with beef
chunks. Sprinkle beef with salt, oregano and pepper; add water.
Cover and cook on low 9 to 9 1/2 hours or until beef is tender. (No
stirring is necessary.)

Remove beef from cooking liquid; cool slightly. Meanwhile, strain
cooking liquid; skim off fat. Set aside. Trim and discard excess fat
from cooked beef. Shred beef with 2 forks. Save your broth to make a
great soup with.

Yield: 7 1/2 cups shredded beef

Tex-Mex Beef Wraps with Tomato Corn Salsa

Two-Way Shredded Beef

1 16-ounce jar thick and chunky salsa
4 tablespoons chopped cilantro
8 10-inch diameter flour tortillas, warmed
Chopped cilantro, garnish

For Tomato-Corn Salsa:

1 cup frozen whole kernel corn, defrosted
2 small tomato, chopped
2 tablespoon chopped cilantro

To make Tomato-Corn Salsa: In small bowl, combine Tomato-Corn Salsa
ingredients with 2 tablespoons thick and chunky salsa; cover and
refrigerate until ready to use.

To make wraps: In slow cooker's removable crock or 1 1/2-quart
microwave safe dish, combine one portion shredded beef, remaining
prepared salsa, and 2 tablespoons cilantro. Cover and microwave on
high 7 to 8 minutes or until hot, stirring once.

Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1 1/2-
inch border on all sides. Top each with 1/4 cup Tomato-Corn Salsa.
Fold right and left edges of tortilla over filling; fold bottomedge, then
roll up jelly-roll fashion. Garnish with additional
chopped cilantro; serve immediately.

Yield: 4 servings

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Five enemies of peace inhabit with us - avarice, ambition, envy, anger, and pride; if these were to be banished, we should infallibly enjoy perpetual peace.

---------------

How difficult it is to save the bark of reputation from the rocks of ignorance.

---------------

It is more honorable to be raised to a throne than to be born to one. Fortune bestows the one, merit obtains the other.

---------------

Man has no greater enemy than himself.

---------------

Sameness is the mother of disgust, variety the cure.

---------------

Suspicion is the cancer of friendship.

---------------

To be able to say how much love, is love but little.

---------------

Who naught suspects is easily deceived.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Italian Stuffed Tomatoes

12 medium-large ripe tomatoes
salt
lemon juice
2 tablespoons olive oil
2 medium onions, diced
1/2 cup raisins, soaked in warm water 10 minutes and drained
1/2 cup pine nuts
2 tablespoons parsley
1/4 teaspoon allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/8 - 1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper (optional)
2 tablespoons fresh lemon juice
1 cup cooked rice (Arborio-type rice recommended)
1/4 cup white wine OR water
1/4 cup tomato juice
1-2 tablespoons olive oil

Slice off the tomato tops and reserve for use as a lid. Scoop out the
pulp and seeds. Lightly sprinkle the insides with lemon juice and
salt.
Invert the tomatoes on a baking rack set over paper towels.

Heat the olive oil in a sauté pan. Add the onions and sauté over
moderately-low heat for 10 minutes, stirring occasionally, until
translucent and golden. Add raisins, pine nuts, allspice, pepper,
paprika, cinnamon and cayenne pepper (optional). Cook, stirring
frequently 2 minutes. Add parsley and lemon juice. Continue cooking
long enough to heat through.

Preheat the oven to 375 degrees.

Add rice to onion mixture and combine well. Add salt and pepper to
taste. Fill the tomato cavities, taking care not to press the rice
mixture in too firmly.

Place the stuffed tomatoes in a baking dish sized to fit the tomatoes
snugly and upright.

Combine tomato juice, wine, and olive oil in a small saucepan. Bring
the
liquid to a boil, reduce the heat and simmer for 10 minutes, covered.
Pour the liquid around the tomatoes, drizzling some over the tops of
the
tomatoes. Cover with the reserved tomato tops.

Bake until tomatoes are tender but still firm, 25 to 30 minutes.

May be prepared in advance. To serve, allow tomatoes to come to room
temperature.

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I believe that one of the characteristics of the human
race - possibly the one that is primarily responsible for its
course of evolution - is that it has grown by creatively
responding to failure.

Glenn Seaborg

What ought one to say then as each hardship comes? I
was practicing for this, I was training for this.

Epictetus (55-135 AD)
Roman Philosopher

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A.W. Tozer

“One hundred religious persons knit into a unity by careful organization do no constitute a church any more than eleven dead men make a football team. The first requisite is life, always.”

“We need a baptism of clear seeing. We desperately need seers who can see through the mist--Christian leaders with prophetic vision. Unless they come soon it will be too late for this generation. And if they do come we will no doubt crucify a few of them in the name of our worldly orthodoxy."

“Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshippers meeting together, each one looking away to Christ, are in heart nearer to each other than they could possibly be were they to become ‘unity’ conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified. The body becomes stronger as its members become healthier. The whole church of God gains when the members that compose it begin to seek a better and a higher life."

“A pharisee [keeper of religious rules] is hard on others and easy on himself, but a spiritual man is easy on others and hard on himself."

“If the whole universe has no meaning, we should never have found out that it has no meaning: just as, if there were no light in the universe and therefore no creatures with eyes, we should never know it was dark. Dark would be without meaning."

“The Word of God well understood and religiously obeyed is the shortest route to spiritual perfection. And we must not select a few favorite passages to the exclusion of others. Nothing less than a whole Bible can make a whole Christian."

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Voltaire, French philosopher, 1694-1778, Part 1

“Life is thickly sown with thorns, and I know no other remedy than to pass quickly through them. The longer we dwell on our misfortunes, the greater is their power to harm us.”

“There are men who can think no deeper than a fact.”

“It is hard to free fools from the chains they revere.”

“Many are destined to reason wrongly; others, not to reason at all, and others to persecute those who reason.”

“We never live; we are always in the expectation of living.”

“If there were no God, it would have been necessary to invent him.”

“The best way to be boring is to leave nothing out.”

“To succeed in the world it is not enough to be stupid, you must also be well-mannered.”

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Chocolate

“As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.” ~ Sandra Boynton

“I think a good gift for the president would be a chocolate revolver. And since he's so busy, you'd probably have to run up to him and hand it to him.” ~ Jack Handey

“What use are cartridges in battle? I always carry chocolate instead.” ~ George Bernard Shaw

“Life is like a box of chocolates... you never know what you're gonna get” ~ Forrest Gump

“Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces” ~ Judith Viorst

Message on a t-shirt: “EMERGENCY ALERT: If wearer of this shirt is found vacant, listless, or depressed, ADMINISTER CHOCOLATE IMMEDIATELY.”

“This guy found a bottle on the ocean, and he opened it and out popped a genie, and he gave him three wishes. The guy wished for a million dollars, and poof! there was a million dollars. Then he wished for a convertible, and poof! there was a convertible. And then, he wished he could be irresistible to all women... poof! he turned into a box of chocolates.” ~ Anonymous

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Sliced Tomato Stack with Blue Cheese

(Serves 4)
4 vine-ripened tomatoes
Kosher salt and freshly ground black pepper
1 red onion, sliced
1/2 lemon
1 cup crumbled blue cheese
1/2 cup basil leaves, julienne
Extra virgin olive oil, to drizzle
Balsamic vinegar, to drizzle

Cut from the bottom of the tomatoes enough so that they will stand.
Slice the tomatoes into 1/2-inch thick slices (about 2 or 3),
leaving the stem on top.

Season the slices with salt and pepper to taste.

Place the onions in a bowl, and squeeze the lemon juice over them,
to marinate for about 5 minutes.

Top the bottom slice of each tomato with some of the blue cheese,
marinated onions, basil, oil, and vinegar. Repeat with the remaining
slices, and rebuild the tomato to its original form.

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John Donne, English Poet, 1572-1631, Part 1

“All mankind is of one author, and is one volume; when one man dies, one chapter is not torn out of the book, but translated into a better language; and every chapter must be so translated...As therefore the bell that rings to a sermon, calls not upon the preacher only, but upon the congregation to come: so this bell calls us all: but how much more me, who am brought so near the door by this sickness. No man is an island, entire of itself. Any man's death diminishes me, because I am involved in mankind; and therefore never send to know for whom the bell tolls; it tolls for thee.”

“Send home my long strayed eyes to me, Which too long have dwelt on thee.”

“So, if I dream I have you, I have you, / For all our joys are but fantastical.”

“Poetry is a counterfeit creation, and makes things that are not, as though they were.”

“I am two fools, I know, for loving, and for saying so in whining poetry.”

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1/2 pounds luncheon meat (bologna, ham, etc.)
3/8 pounds Cheddar cheese
1 pounds ground beef, browned with onion
1/2 cup onion, chopped, browned with meat
3/4 teaspoon salt
3/4 teaspoon ground sage
3/4 teaspoon oregano1 small can spaghetti or pizza sauce
1 package hot dog or hamburger buns split

Preheat the oven to 450-degrees. Grind the luncheon meat and cheese. (or
process in food processor until coarsely chopped.) Brown the ground beef
with the chopped onion; Remove from heat and drain the excess fat. Combine
the luncheon meat, cheese and beef. Add the remaining ingredients. Place the
buns open on a cookie sheet. Spread the mixture on the buns. Sprinkle with
shredded Mozzarella cheese. Place in the oven, let oven return to 450
degrees; turn the oven to off. Bake for 12 to 15 minutes or until the cheese
melts and heated through. Buns will become crispy. Serves: 4 to 6.

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Raspberry Cheese Pie

1 package (4-serving size) vanilla instant pudding mix, prepared
1 package (3 ounces) cream cheese, room temperature
1/2 teaspoon almond flavoring
1 baked pie shell, 9-inch
1 package (4 serving size) raspberry flavored gelatin
1 cup boiling water
1 package frozen raspberries (10 ounces)
2 tablespoons sugar
1/4 cup chopped walnuts or pecans

Prepare pudding mix according to directions on package. Blend in
cream cheese with electric hand-held mixer. Add almond flavoring and
stir until smooth. Pour into baked pie shell; refrigerate.
Dissolve gelatin in boiling water. Drain juice from thawed
raspberries and add water to make 3/4 cup of liquid. Add to
dissolved gelatin. Stir in sugar; chill mixture until slightly
congealed. Fold in drained raspberries and nuts. Spread raspberry
layer carefully over pudding and cream cheese layer in pie shell.
Chill raspberry pie until firm.

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Tomato Panzanella Recipe

Yield: 4 to 6 servings

2 pounds ripe fresh homegrown tomatoes, peeled, seeded, and diced
1/4 cup minced red onion
2 teaspoons minced garlic1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
Several grinds black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Wedge Parmesan, for shaving

Drain the tomatoes in a sieve to remove excess liquid while you
prepare the rest of the ingredients.
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon
juice, basil, tarragon, salt, and pepper. Add the croutons and toss
well.

Divide tomato mixture among 4 plates. Top each serving with an equal
amount of the arugula. With a vegetable peeler, shave the Parmesan
over the salad. Serve immediately.

I've used basil and tarragon here, but you can use any herbs you
like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until
it foams. Add the garlic and cook until fragrant, about 30 secondsto 1
minute. Add the bread cubes and toss to coat with the butter.
Season with salt and pepper. Transfer the bread to a baking sheet.
Immediately sprinkle with the cheese and toss again while warm to
melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and
lightly colored on the outside but still soft within, about 8 or 9
minutes. Let cool. Store in an airtight container.

Yield: about 6 cups

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Willpower

“I generally avoid temptation unless I can't resist it.” ~ Mae West

“Willpower is the ability to eat one salted peanut.” ~ Anonymous

“Will is character in action.” ~ William McDougall

“Y ou may fetter my leg, but Zeus himself cannot get the better of my free will.” ~ Epecetus

“Strength does not come from physical capacity. It comes from an indomitable will.” ~ Mahatma Gandhi

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INGREDIENTS:
10 ounces egg noodles
1 1/2 pounds ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups sour cream
3 ounces cream cheese
1/2 onion, chopped
1 cup shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, brown the ground beef. Add the tomatoes
with juice, salt and sugar and simmer for 15 minutes.
In a separate medium bowl, combine the sour cream, cream cheese and onion
and mix well. In a 9x13 inch baking dish, place half of the egg noodles,
then all of the meat mixture, then the cream mixture. Top with the remaining
noodles and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 25 minutes.

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Tomato Pie with Potato Crust

Potato Crust (see recipe below)
3 or 4 medium tomatoes, sliced (appx. 1/8-inch thick), drained, and
patted dry
Salt and pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely chopped fresh basil, divided
3/4 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/3 cup crushed saltine crackers

Make Potato Crust and bake while you are preparing tomato mixture.

Layer half of the tomato slices onto the bottom of baked Potato
Crust; lightly season tomatoes with salt and pepper. Sprinkle with
half of the bacon and 3 tablespoons basil. Repeat layer, using
remaining tomato slices, salt, pepper, bacon, and basil.

In a small bowl, combine parmesan cheese and mayonnaise; carefully
spread over tomato mixture. Sprinkle with crushed crackers and 1
tablespoon basil. Bake, uncovered, 30 minutes or until crumbs begin
to brown. Remove from oven and serve immediately.

POTATO CRUST:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw
potatoes in a colander. Salt potatoes and let set for 10 minutes.
Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato
mixture into prepared pie pan, building up the sides of the crust
with lightly floured fingers. Bake 35 to 40 minutes or until golden
brown (after the first 20 minutes brush the crust with vegetable oil
to crisp it). Remove from oven. Reduce oven temperature to 350
degrees.

VARIATIONS: Vary the flavors in the potato crust by adding some
herbs (basil or oregano), or adding some caraway or fennel seeds.
Try adding garlic or using green onions instead of a slicing onion.

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2 pounds stew meat, no need to brown
2 medium onions, cut lengthwise in 1/8-inch pieces
3 stalks celery, cut on extreme bias in 1-inch pieces
4 medium carrots, cut in 1/2-inch pieces
3 cups tomato juice
1/3 cup quick tapioca
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf

Combine all of the ingredients in a medium casserole dish. Bake covered at
300-degrees for 2-1/2 hours. Remove the bay leaf. Add potatoes, if you'd
like, and bake for an additional hour. You can also add zucchini or any
other
vegetables you like.

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1 large package frozen hashbrowns
1/2 stick butter, melted
1 16oz tub sour cream
1 2 cup package shredded medium chedder cheese (save some for top)
1 can of cream of mushroom soup
1 can of cream of chicken soup

Mix everything together, and top with the saved cheese. Bake at 350 for 1
hour.

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Linda's Cheesecake Cookie Cakes With Blueberries

12 Pecan Sandy cookies
8 oz. cream cheese, room temperature, you can use lite
1 c. sugar
2 eggs, you can use egg substitute
1/2 c. sour cream, you can use lite
1/2 tsp. vanilla
1/2 tsp. lemon, rind of, grated
3 T. flour
1 c. blueberries

Heat oven to 325.

Line 12 lg. muffin cups with foil liners.

Place a cookie in bottom of each liner. Trim cookies to fit, if
using smaller muffin cups.

Beat together cream cheese and sugar on med. speed in a lg. bowl,
until smooth.

Add eggs, beating just until blended.

Beat in sour cream, vanilla, and lemon rind.

On low speed, beat in flour.

Stir in blueberries.

Spoon batter into cups, dividing equally.

Bake for 35-40 mins., until cakes are set.

Cool cakes in pan on rack, for 20 mins.

Remove cakes to rack to cool.

Refrigerate.

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Salad

10 cups mixed salad greens
4 chicken breasts, seasoned and grilled and sliced2 large tomatoes, wedged
1 avocado diced
1/2 cup cilantro chopped
1/2 cup red onion minced
1 jalapeno pepper seeded, and sliced
5 green onions, sliced thin
Cilantro dressing to drizzle over salsa and salad

Cilantro Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the seeds and membranes
if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin

Mix dressing ingredients in a jar. Shake to mix, or whisk very,
very well. Store in a glass jar in refrigerator.

Makes 4-6 servings

Heirloom Tomato Salsa

1 pound heirloom tomatoes all the same color, seeded and cored
2 cloves garlic, chopped
1 red onion, chopped
2 jalapenos, split and seeded
1/2 cup cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro,
and 1/4 cup of the oil into a food processor. Pulse until the
consistency of the mixture is course, about 5 (1 second) pulses.
Transfer to a serving bowl and season with salt and pepper.

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Emmeline Pankhurst, British suffragist and women’s rights advocate

“It always seems to me when the anti-suffrage members of the Government criticize militancy in women that it is very like beasts of prey reproaching gentler animals who turn in desperate resistance when at the point of death.”

“As long as women consent to be unjustly governed, they will be; but directly women say: "We withhold our consent," we will not be governed any longer as long as government is unjust. “

“How different the reasoning is that men adopt when they are discussing the cases of men and those of women.”

“We are here, not because we are law-breakers; we are here in our efforts to become law-makers.”

“You have to make more noise than anybody else, you have to make yourself more obtrusive than anybody else, you have to fill all the papers more than anybody else, in fact you have to be there all the time and see that they do not snow you under, if you are really going to get your reform realized.”

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John Donne, English Poet, 1572-1631, Part 2

“As he that fears God fears nothing else, so, he that sees God sees everything else.”

“For God's sake hold your tongue, and let me love.”

“Death be not proud, though some have called thee Mighty and dreadful, for thou art not so, For those whom thou think'st thou dost overthrow, Die not, poor death, nor yet canst thou kill me.”

“He must pull out his own eyes, and see no creature, before he can say, he sees no God; He must be no man, and quench his reasonable soul, before he can say to himself, there is no God.”

“Come live with me, and be my love, and we will some new pleasures prove, Of golden sands, and crystal brooks, With silken lines and silver hooks.”

“All our life is but a going out to the place of execution, to death.”

“Batter my heart, three personed God; for You / As yet but knock, breathe, shine and seek to mend.”

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Nothing lasts forever — not even your troubles.

Arnold H. Glasow

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"Lots of people limit their possibilities by giving up easily. Never
tell yourself this is too much for me. It's no use. I can't go on. If
you do you're licked, and by your own thinking too. Keep believing and
keep on keeping on."

Norman Vincent Peale
1898-1993, Pastor, Speaker and Author

Little things are as important in life as big ones;
like the importance of the little hinge in a door.
Little things put a lot of life into our living.
-Rosie Cash
,,,,,,,,,,,,,,,,,,
Rose
(((~_~)))

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Karl Barth (1886-1968), Swiss theologian

“Conscience is the perfect interpreter of life.”

“Jesus does not give recipes that show the way to God as other teachers of religion do. He is Himself the way.”

“Man can certainly keep on lying, but he cannot make truth falsehood. He can certainly rebel, but he can accomplish nothing which abolishes the choice of God.”

“Religion is the possibility of the removal of every ground of confidence except confidence in God alone.”

“Jews have God's promise and if we Christians have it, too, then it is only as those chosen with them, as guests in their house, that we are new wood grafted onto their tree.”

“It is always the case that when the Christian looks back, he is looking at the forgiveness of sins.”

“Faith in God's revelation has nothing to do with an ideology which glorifies the status quo.”

“Laughter is the closest thing to the grace of God.”

“Joy is the simplest form of gratitude.”

“Men insist that they don’t mind women succeeding so long as they retain their ‘femininity.’ Yet the qualities that men consider ‘feminine’ are the very qualities best guaranteed to assure the defeat of even the most gifted aspirant.”

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Men can be stimulated to show off their good qualities to
the leader who seems to think they have good qualities.

John Richelsen

Where nature is concerned, familiarity breeds love and
knowledge, not contempt.

Stewart L. Udall

"The words that enlighten the soul are more precious than
jewels."

Hazrat Inayat Khan

"Don't reserve your best behavior for special occasions.
You can't have two sets of manners, two social codes -
one for those you admire and want to impress, another for
those whom you consider unimportant. You must be the
same to all people."

Lillian Eichler Watson

"Remember that happiness is a way of travel - not a
destination."

Roy M. Goodman

Tact is the knack of making a point without making an
enemy.

Howard W. Newton

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Pecan Tassies

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped Pecans
3 squares Semi-Sweet Baking Chocolate, melted

BEAT cream cheese and butter with electric mixer on medium speed
until
well blended. Add flour; mix well. Cover and refrigerate at least 1
hour
or until chilled.

PREHEAT oven to 375°F. Divide dough into 24 balls. Place 1 ball in
each
of 24 miniature muffin pan cups; press onto bottoms and up sides of
cups
to form shells. Beat egg lightly in small bowl. Add brown sugar and
vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells,
filling each shell 3/4 full.

BAKE 25 to 30 minutes or until lightly browned. Let stand 5 minutes;
remove tarts from pans. Cool completely on wire racks. Drizzle with
melted chocolate. Let stand until set.

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The excitement of learning separates youth from old age. As long as you're learning you're not old.
---------------
The world cannot afford the loss of the talents of half its people if we are to solve the many problems that beset us.
---------------
[W]e must believe in ourselves or no one else will believe in us; we must match our aspirations with the competence, courage and determination to succeed.
---------------
In the past, few women have tried and even fewer have succeeded.
---------------
I have long felt that the trouble with discrimination is not discrimination per se, but rather that the people who are discriminated against think of themselves as second-class.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Mushroom Baked Sole
Yield: 6 servings

Ingredients:

Vegetable oil spray
1-1/2 pounds sole fillets 1 medium onion, finely chopped
1/4 cup chopped fresh parsley
1 cup sliced fresh mushrooms
2 tablespoons acceptable margarine
1/2 teaspoon finely ground black pepper
1/4 cup dry white wine
1 tablespoon acceptable margarine
1 tablespoon flour
1/2 cup skim milk
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 350 degrees F. Lightly spray a baking dish with
vegetable oil. Rinse fish and pat dry. Set aside. In a nonstick skillet over
medium-high heat, sauté onion, 1/4 cup parsley and mushrooms in 2
tablespoons margarine, stirring constantly until onions are soft. Place half
the fillets in bottom of prepared baking dish and sprinkle lightly with
pepper. Spread sautÉed mixture evenly over fish. Top with remaining fillets
and season with more pepper. Pour wine over all and dot with remaining 1
tablespoon margarine.Bake uncovered 15 minutes. Remove from oven and drain,
reserving liquid. In a small saucepan, combine flour and milk. Add reserved
pan liquid and cook, stirring constantly, until thickened.Pour sauce over
fish and bake 5 minutes longer. Sprinkle with paprika and 2 tablespoons
parsley before serving.

Nutritional Info: Per Serving: Calories 164, Total Fat: 7 grams, Sat
Fat: 2 grams, Cholesterol: 54 mg, Sodium: 163 mg, Protein: 20 grams

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* 1 pound (approx) fresh or frozen skinless fish fillets
(about 4 fish
fillets)
* 1/2 cup fine dry bread crumbs
* 4 teaspoons snipped fresh dill or 1-teaspoon dried dill
weed
* 1/2 teaspoon dried tarragon, crushed
* 1 teaspoon lemon pepper seasoning
* 3/4 cup shredded Cheddar cheese (3-ounces)

Thaw fish fillets, if frozen.
Rinse fish, pat dry with paper toweling. Place fish fillets in a
shallow
baking dish. Set aside.
In a small bowl, combine bread crumbs, dill, tarragon, and lemon
pepper
seasoning. Spoon bread crumb mixture over fish. Bake, uncovered, in
a 400-degree
F oven for 20 to 25 minutes or until fish flakes easily with a
fork. Sprinkle
with cheese, bake for 3 to 5 minutes more or until cheese melts.
Makes 4
servings.

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John Dryden, 1630-1700, British poet and dramatist, Part 1

“Beware of the fury of the patient man.”

“Love works a different way in different minds, the fool it enlightens and the wise it blinds.”

“Love is love's reward.”

“Pains of love be sweeter far than all other pleasures are.”

“I'm a little wounded but I'm not slain; I will lay me down for to bleed awhile, Then I'll rise and fight with you again.”

“Happy the man, and happy he alone, he who can call today his own; he who, secure within, can say, tomorrow do thy worst, for I have lived today.”

“Love reckons hours for months, and days for years; And every little absence is an age.”

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Blueberry Brie Quesadillas

5 - 7 - 8 inch flour tortillas
1 Tbsp butter, melted
4 oz Brie cheese, cut into 1/4 inch slices, and rind removed
1 cup fresh blueberries
1 cup fresh raspberries
1/4 cup honey
1 cup quartered fresh strawberries

Preheat oven to 400. Brush on side each tortilla with melted butter.
Place tortillas on a large baking sheet. Place Brie slices on one
half of each tortilla. Sprinkle blueberries over brie. Fold in half.
Bake for 8 to 10 minutes or until lightly browned and cheeese is
melted.

Meanwhile, for sauce, in a blender, or processor container, combine
raspberries and honey. Cover and blend until smooth. Serve
quesadillas with raspberry sauce and strawberries. Makes 20 - 40
appetizer servings, depending on the number.

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1 (21-ounce) can blueberry fruit filling
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 (5-count) can refrigerated cinnamon rolls
1/4 cup chopped pecans, toasted
2 tablespoons firmly packed brown sugar
Stir together first 4 ingredients in a lightly greased 8-inch square baking
dish.
Bake at 375*F (190*C) for 10 minutes. Remove from oven.
Separate cinnamon rolls, and set icing envelope aside. Arrange rolls on top
of fruit filling mixture. Sprinkle with pecans and brown sugar.
Bake at 375*F (190*C) for 20 minutes. Drizzle with icing.
Makes 4 to 5 servings.

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Skye's Raspberry Truffle Trifle Recipe

16 servings (no baking for summer cool kitchens!)

1 7-in sponge cake (purchased Angel Food Cake is fine)1/2 cup Raspberry
liqueur
1 cup Whipping cream (Cool Whip can be substituted)
.
Custard *See Note Below
3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
.
Raspberry Sauce
2 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh
Raspberries
1/4 c icing or powdered sugar
2 tb Raspberry liqueur

Chocolate Truffle Sauce
8 oz Semisweet chocolate - coarsely chopped
3/4 c Whipping cream
1/4 c Raspberry liqueur

*Note about custard: 1 Large and 1 Small package of Jell-O Cook
Style Vanilla Pudding mix can be sustituted, but remember to cut the
liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4
cup of Light Cream to the total quantitiy of Jell-O box recipe
liquid instead of all milk for a richer flavor and creamierconsistency.
You'll want a 12-cup serving bowl. (Using a pretty crystal or glass
bowl is great to see this pretty and delicious desert!)

Raspberry Sauce:In food processor or blender, puree raspberries and icing
sugar.
Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3
days.)
Custard:
In large saucepan, heat milk and cream until hot. In bowl, beat eggs
with sugar until light, about 3 minutes; whisk in flour until
smooth. Pour in hot milk mixture, whisking constantly. Return to
pan; cook, whisking constantly, until boiling. Stir in liqueur;
simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl;
place plastic wrap directly on surface and let cool to room
temperature. (Custard can be refrigerated for up to 8 hours.)
Chocolate Truffle Sauce:
In top of double boiler over simmering water, melt chocolate, cream
and liqueur, stirring. Let cool to room temperature.
Assembly:
Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom
and sides of serving bowl. Place 1 cake layer on bottom; drizzle
with 2 tbsp of the liqueur. Pour one-third of Custard over cake.
Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp
Chocolate Truffle Sauce for garnish; drizzle with one-third
remaining Chocolate Truffle Sauce. Repeat with two more layers of
cake, liqueur, custard and sauces. Refrigerate for at least 8 hours
or up to 1 day. Whip cream; add remaining liqueur. Spread over top.
Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork
over whipped cream. (as a note.. I generally use a pink tinted white
chocolate instead of the chocolate sauce, but left the recipe for
regular chocolate as most people like it that way best).

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12 ounces corned beef
4 potatoes, sliced
1 (10 3/4-ounce) can cream of mushroom soup
2 cups milk
Slice corned beef 1/4-inch thick or crumble. Thinly slice potatoes.
Alternate layers in a greased baking dish.
Mix together cream of mushroom soup and milk. Pour over the layers and bake
at 350°F (175°C) oven for 1 hour, or until the potatoes are tender.
Makes 4 servings.

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3 medium bananas, fully ripened
1 tablespoon lemon juice
3 cups cooked rice
3 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon peel
2 cups milk
Nutmeg, sliced bananas and whipped cream for garnish (optional)
Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart
baking dish.
Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice
mixture. Sprinkle with nutmeg.
Place baking dish in larger pan; half-filled with hot water.
Bake in 325 degree F. oven for 1 hour.
Chill thoroughly, at least four hours, before serving.
Serve with whipped cream and sliced bananas for garnish, if desired.
Makes 8 servings.

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"It is no profit to have learned well, if you neglect to do
well."

Pubilius Syrus

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Raspberry Marshmallow Cake

2 (10-ounce) packages frozen red raspberries
1 (3-ounce) package raspberry gelatin
1 teaspoon lemon juice
2-1/4 cups sifted flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1 cup miniature marshmallows

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Mix together
raspberries, gelatin and lemon juice. Set aside. Sift together flour,
sugar, baking powder and salt in mixing bowl. Add butter, milk and
eggs. Beat on low speed until blended. Beat on medium speed until
smooth. Distribute marshmallows evenly over bottom of prepared pan.
Spread batter evenly over marshmallows. Spread raspberry mixture
evenly over batter. Bake for 50 to 55 minutes. Serve with a dollop of
whipped topping.

Serves 12 to 16.

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1/2 pound mushrooms, minced
6 tablespoons butter, divided
Salt and pepper to taste
About 1/4 cup all-purpose flour
4 boneless, skinless chicken breast halves
1 tablespoon oil
1/3 cup white wine
2 tablespoons port wine
2 cups shredded Mozzarella cheese
Preheat oven to 400*F (205*C).
Heat 2 tablespoons butter in skillet; saute mushrooms until tender; set
aside.
Season chicken breasts with salt and pepper; dredge in flour.
Heat remaining butter and oil in large skillet. Saute chicken breasts over
medium heat until done and nicely browned. Arrange breasts in a lightly
greased shallow baking pan. Spoon the mushrooms over chicken.
Add both wines to the skillet; heat to boiling, stirring up browned bits
from bottom of pan (de-glazing). Pour sauce over chicken. Top each breast
with 1/2 cup cheese. Bake in preheated oven just until cheese melts.
Serves 4.

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John Dryden, 1630-1700, British poet and dramatist, Part 2

“The intoxication of anger, like that of the grape, shows us to others, but hides us from ourselves.”

“Dancing is the poetry of the foot.”

“Plots, true or false, are necessary things

To raise up commonwealths, and ruin kings.”

“And love's the noblest frailty of the mind.”

“Jealousy is the jaundice of the soul.”

“War, he sung, is toil and trouble; / Honour but an empty bubble; / Never ending, still beginning, / Fighting still, and still destroying. / If all the world be worth thy winning, / Think, oh think, it worth enjoying.”

“Only man clogs his happiness with care, destroying what is, with thoughts of what may be.”

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Zig Ziglar, American motivational speaker and author, Part 2

“If God would have wanted us to live in a permissive society He would have given us Ten Suggestions and not Ten Commandments.”

“Failure is a detour, not a dead-end street.”

“The most important persuasion tool you have in your entire arsenal is integrity.”

“Life is too short to spend your precious time trying to convince a person who wants to live in gloom and doom otherwise. Give lifting that person your best shot, but don't hang around long enough for his or her bad attitude to pull you down. Instead, surround yourself with optimistic people.”

“When you respond to life, that's positive; when you react to life, that's negative.”

“A lot of people quit looking for work as soon as they find a job.”

“There has never been a statue erected to honor a critic.”

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Why doesn't law permit a man to marry a second woman?
Because as per law you cannot be punished twice for the same offence.
-Anon

"I" is a subject man never tires of and
always has a lot to
say.

–Rosie Cash
,,,,,,,,,,,,,,
Rose (((~_~)))

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MICROWAVE CHOCOLATE SELF-SAUCING PUDDING
--------------------------------------------------
1 cup self-raising flour
4 tablespoons cocoa
1 cup brown sugar
1/2 cup milk
1 oz butter [ 15g ]
1 1/4 cups boiling water.
--------------------
Sift flour and half the cocoa together into a bowl.
Mix in 1/2 cup sugar, milk and butter.
Spoon into a 3 pint 10 1/2 fluid oz [ 2-litre ]
microwave-safe bowl.
Sprinkle remaining combined sugar and cocoa over pudding.
Pour over water. Cook pudding, uncovered on high [ 100% ]
power for 6-8 minutes or until cooked when tested.

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Jim's Blackberry BBQ Ribs

This recipe is a creation of Jim Bambach, of Sheridan, Oregon.
These ribs are so good that you'll lick your fingers clean!

1 (4 to 5 pound) rack pork spareribs
1 1/2 cups blackberry jam
1/2 cup tomato ketchup
1/2 cup brown sugar
1 to 2 teaspoons minced fresh ginger or to taste
1 to 2 teaspoons hot sauce or to taste
1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. In a food processor or blender, place
blackberry jam, ketchup, brown sugar, ginger, hot sauce, and pepper;
whirl until ingredients are pureed. In a medium saucepan over medium-
high heat, add blackberry mixture and bring to a boil; boil 2 to 3
minutes, stirring constantly. Remove from heat and set aside.

Rinse ribs and pat dry. Trim and discard any excess fat. In a large
pan, bake 40 minutes until well browned, turning ribs over at 20
minutes (do not bake longer as ribs will dry out).

Baste one side of ribs with 1/3 of prepared blackberry sauce; turn
ribs sauce side down and cook 10 minutes or until sauce browns and
forma a thick, sticky glaze. Baste top of ribs with 1/3 of
blackberry sauce, turn over, and cook and additional 10 minutes or
until sauce browns and forms a thick, sticky glaze. Remove from oven
and cut between bones into individual serving portions. Transfer
ribs to a serving platter or individual serving plates and pour
remaining blackberry sauce over ribs. Serve immediately.

Makes 4 servings.

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BRUSCHETTA WITH PORK & CRANBERRY CHUTNEY

Chutney Ingredients:

1/4 cup sugar
1 medium ( 1 cup) apple, cored, chopped
1 tablespoon cider vinegar
1 teaspoon freshly grated orange peel
1 teaspoon finely chopped chipotle chiles in adobo sauce
1/4 teaspoon ground cinnamon
1 cup whole cranberry sauce
Bruschetta Ingredients:

1/4 cup Butter, melted
1 tablespoon finely chopped fresh garlic
1 (8-ounce) loaf baguette-style French bread, cut into 30 (1/2-
inch) slices
1/2 pound deli roasted pork or turkey, thinly sliced
6 ounces (1 1/2 cups)Provolone Cheese, shredded
1/2 cup thinly sliced green onions

Combine all chutney ingredients except cranberry sauce in 2-quart
saucepan. Cook over medium-high heat, stirring occasionally, until
mixture comes to a boil (2 to 3 minutes). Reduce heat to medium;
cook, stirring occasionally, until mixture begins to thicken (3 to 5
minutes). Stir in cranberry sauce. Continue cooking until mixture
comes to a boil and is thickened (4 to 6 minutes).

Heat oven to 425°F. Combine butter and garlic in small bowl. Lightly
brush 1 side of each bread slice with butter mixture. Place onto
ungreased baking sheet, buttered-side up. Bake for 5 to 7 minutes,
turning once, until golden brown.

To assemble each bruschetta, place 1 slice pork on buttered-side of
toasted bread; top with 2 teaspoons chutney and 1 tablespoon cheese.
Repeat with remaining ingredients. Bake for 2 to 3 minutes or until
cheese is melted. Sprinkle each bruschetta with 1 teaspoon green
onion.

TIP: Chutneys can be made with a variety of fruits such as mangoes,
apricots and plums cooked along with vinegar, sugar and spices. They
are traditionally served with curries, but also go well with roasted
meats and cheeses. Because cranberries are so tart on their own, the
addition of other fruits and sugar helps to mellow their sharpness.

Yield: 30 appetizers

Nutrition Facts (1 appetizer)

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Zig Ziglar, American motivational speaker and author, Part 1

“Your attitude, not your aptitude, will determine your altitude.”

“People often say that motivation doesn't last. Well, neither does bathing - that's why we recommend it daily.”

“If you go looking for a friend, you're going to find they're very scarce. If you go out to be a friend, you'll find them everywhere.”

“Confidence is going after Moby Dick in a rowboat and taking the tartar sauce with you.”

“Every sale has five basic obstacles: no need, no money, no hurry, no desire, no trust.”

“You cannot perform in a manner inconsistent with the way you see yourself.”

“Little men with little minds and little imaginations go through life in little ruts, smugly resisting all changes which would jar their little worlds.”

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A rich man is not one who has the most, but one who needs the least.
by Unknown

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Chickpea Apple Salad with Blackberry Vinaigrette

DRESSING:
1 tbl blackberry syrup or puree
2 tbl pineapple or mirin vinegar
1/2 x lemon juiced
salt
pepper
1 1/2 tbl extra virgin olive oil

SALAD:
2 cup mixed salad greens (mesclun) with spinach (or more)
4 oz canned garbanzo beans rinsed
4 oz sliced mushrooms
2 x green onions with tops diced
2 tbl chopped fresh basil
1 med red delicious apple cored, diced

Combine the syrup, vinegar and lemon juice. Add a pinch of salt and
pepper. Whisk in the oil. Set aside.
Combine the salad ingredients - waiting to cut the apple last. Whisk
the dressing again. Drizzle about half on the salad and toss to
coat. Chill both salad and extra dressing until serving. Serve;
offer the extra dressing on the side.

TIP - Mesclun - A combination of several varieties of salad greens,
particularly baby lettuces; available in many supermarkets. Look for
mesclun with crisp leaves and no sign of wilting. It may be
refrigerated in a plastic bag for up to five days; wash and blot dry
just before using. Mesclun mixes can vary, but commonly include:
radicchio, arugula, sorrel, dandelion, oak leaf, mizuma and frisee.
It's sometimes called "european blend."

ALTERNATIVE DRESSING:

3 tbs diet vinaigrette
1 tbs blackberry puree or syrup or seedless sugarfree blackberry jam
fresh lemon juice to taste
salt and pepper

Chickpeas and crisp sweet apple make this salad interesting: the
apples were diced the same size as the chickpeas. We enjoyed the
freshness of the blackberry vinaigrette. We liked this a lot more
than that supersweet raspberry dressing. The basil may seem odd, but
it worked well as a sharp surprise. This combination salad was
better than expected and we will do this again.

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Poached Chicken Breasts with Blackberry Cabernet

2 cups water
1 cup dry white wine
1 bay leaf
1 slice onion coarsely chopped
1 carrot, coarsely chopped
Leaves from 1 stalk celery, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 chicken breast halves (2 to 2 1/2 pounds)
Blackberry Cabernet Sauce

In a large pot over medium heat, combine the water, wine, bay leaf,
onion, carrot, celery leaves, salt, and pepper. Bring to a boil and
boil 5 minutes. Add chicken pieces; bring back to a boil, cover,
reduce the heat to low, and simmer 15 minutes. Turn off heat and let
pot stand, covered, until cool.

Lift chicken pieces from cooking stock with a slotted utensil. Skinand bone
the breast halves and slice thinly lengthwise, holding them
in their original shape as you work. Arrange the sliced breast on a
platter, cover with plastic wrap, and refrigerate. NOTE: Strain the
stock and reserve for use in other dishes.

Prepare Blackberry Cabernet Sauce and spoon over chilled chicken
just before serving. To serve, fan out chicken slices on individual
plates and top with sauce.

Makes 6 servings.

Blackberry Cabernet Sauce:
This sauce is also good with turkey, duck, or pork.

2 cups blackberries
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 tablespoons sugar
1 cup Cabernet Sauvignon wine

In a food processor or blender, puree and then strain enough
blackberries to measure 1 cup pulp. In a large frying pan, saute
onion in olive oil approximately 5 minutes or until onions are
transparent. Add the blackberry pulp, sugar, and wine. Simmer sauce
until reduced to approximately 1/2 the original quantity. Remove
from heat and let cool. Refrigerate until ready to use.

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Filling Ingredients:
2 tablespoons LAND O LAKES® Butter, melted
3 tablespoons firmly packed brown sugar
1 1/2 cups apple pie filling

Topping Ingredients:
3 tablespoons graham cracker crumbs
2 tablespoons quick cooking oats
1 tablespoon firmly packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
Heat oven to 375°F. Combine all filling ingredients in small bowl. Mix well.
Spoon half of filling mixture in each of 2 (1-cup) individual baking dishes.

Stir together all topping ingredients in small bowl. Sprinkle topping over
apple mixture. Place baking dishes on baking sheet. Bake for 20 to 25
minutes or until topping is lightly browned.
Makes 2 servings.
TIP: To prepare 4 servings, prepare filling using 1/4 cup melted butter, 1/3
cup firmly packed brown sugar and 1 (21-ounce) can apple pie filling.
Prepare topping using 1/3 cup graham cracker crumbs, 1/4 cup quick cooking
oats, 2 tablespoons firmly packed brown sugar and 2 tablespoons melted
butter. Prepare as directed above. Spoon about 1/2 cup filling mixture in
each of 4 (1-cup) individual baking dishes. Bake for 20 to 25 minutes or
until topping is lightly browned.

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Nicholas Sparks, American writer (“A Walk to Remember,” “Message in a Bottle,” “The Notebook”)

“I think that enduring, committed love between a married couple, along with raising children, is the most noble act anyone can aspire to. It is not written about very much.”

“I have certain moral parameters that I do not cross in writing; I don't write about adultery or kids having premarital sex.”

“I don't know that love changes. People change. Circumstances change.”

“Romance is thinking about your significant other, when you are supposed to be thinking about something else.”

“You hope for the success, you dream about it, but you never expect it.”

“I think that men know how to romance a woman and most do it well, at least for a time, otherwise women wouldn't marry them. The problem is that most of them begin to rest on their laurels.”

“I still live in a small town, my wife and children keep me grounded.”

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Patience is passion tamed.

Lyman Abbott

"If your only measure of value is color,
then you shall never appreciate the
transparency of diamonds."

Ameer Sadet Mahdy

"One of the greatest victories you can gain over someone
is to beat him at politeness."

Josh Billings

"You always pass failure on the way to success."

Mickey Rooney

"Beginning today, treat everyone you meet as if they were
going to be dead by midnight. Extend them all the care,
kindness and understanding you can muster. Your life will
never be the same again."

Og Mandino

"It is no profit to have learned well, if you neglect to do
well."

Pubilius Syrus

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Alfred North Whitehead, British mathematician and philosopher (1861-1947)

“If a dog jumps in your lap, it is because he is fond of you; but if a cat does the same thing, it is because your lap is warmer.”

“Speak out in acts; the time for words has passed, and only deeds will suffice.”

“Art flourishes where there is a sense of adventure.”

“I have always noticed that deeply and truly religious persons are fond of a joke, and I am suspicious of those who aren't.”

“We think in generalities, but we live in detail.”

“Our minds are finite, and yet even in these circumstances of finitude we are surrounded by possibilities that are infinite, and the purpose of life is to grasp as much as we can out of that infinitude.”

“It requires a very unusual mind to undertake the analysis of the obvious.”

“Life is the enjoyment of emotion, derived from the past and aimed at the future.”

“The vitality of thought is in adventure. Ideas won't keep. Something must be done about them. When the idea is new, its custodians have fervor, live for it, and if need be, die for it.”

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1 can cream of mushroom soup
1 soup can milk
3/4 cup regular rice, uncooked
1 can sliced mushrooms, undrained (4 oz)
1 packet dry onion soup mix
4 chicken breast halves

Blend soup and milk; reserve 1/2 cup of the mixture. Stir together remaining
soup mixture, rice, mushrooms and half the onion soup mix. Pour into an 11
x7" baking dish. Arrange chicken breasts on the rice mixture. Pour 1/2 cup
reserved soup mixture over chicken and sprinkle with remaining onion soup
mix. Cover and bake 1 hour at 350. Uncover and bake another 15 minutes.

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1/2 lb ground beef
10 slices bacon cooked, drained and chopped
1/2 c chopped onions
1/3 c sugar
1/3 c brown sugar
1/4 c ketchup
1/4 c b-b que sauce
2 tbls prepared mustard
2 tbls molasses
1/2 tsp each salt and pepper
1/2 tsp chili powder
1 16 ox can kidney beans - drained
1 16 ox can butter beans - drained
1 16 ox can pork and beans

Brown meat, drain. Add onions and cook til tender. Add bacon. Add next 9
ingredients. Mix well. Add beans

Bake at 350 for 1 hour

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4 quarts water
4 bay leaves
3/4 cup butter
1 cup all-purpose flour
3 onions, chopped
4 cups chopped tomatoes
2 cups sliced okra
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound crabmeat, picked over
2 pounds large shrimp, peeled and deveined
In a large pot combine water and bay leaves; set on a back burner over
medium heat until needed.
Heat butter in a large skillet over medium-high heat. When melted, whisk in
flour and heat until dark golden brown, stirring constantly; do not burn.
Add onions, tomatoes and okra. Mix well until evenly coated and slightly
softened, about 3 minutes. Quickly whisk 3 or 4 ladles of water from pot
into vegetable mixture; stirring until blended. Transfer back to pot and
bring to a boil. Season with salt and pepper. Reduce to a simmer and cook,
uncovered, for 1 1/2 hours.
Stir in crab and shrimp and cook until shrimp are pink, a few minutes more.
Serve warm.
Makes 12 servings.

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So are we doing poems now..? OK here is one..


EXIGUUS ANIMUS
(INSIGNIFICANT HEART)

I AM BUT A SMALL SHADOW...
IN THIS WORLD OF GLORIOUS THINGS
FLEETING AS THE BREEZES
MADE BY BUTTERFLIES WINGS..

AS THE SUNS ILLUMINATION.
OFTEN GOES UNSEEN.
THE CLOUDS OF FORBODING.
CAN HIDE THE BRIGHT SUN SHINE.
MUCH AS YOUR BETRAYAL.
BROKE THIS HEART OF MINE...

IN THE SHADOWS I AM HIDDEN
AND THERE I CHOSE TO STAY...
FOR I AM SMALL AND UNIMPORTANT.
IN THE PICTURE OF TODAY...

YOUR WORDS CAN CUT AND TORTURE.
THE SOUL IT SOMETIMES SCREAMS.
THE HEART IT CRIES FOR SHELTER.
BUT NONE WILL HEAR IT SEEMS...

THEY HEAR THE WORDS YOU'VE SPOKEN.
THEY SEE IT IN YOUR EYES...
BUT LOOK AWAY OR GAME DOES PLAY.
OR WORSE, THEY JUST TELL LIES.

MY TEARS KEEP FLOWING DOWNWARD
ON VIOLETS THEY ARE FOUND.
FROM MY EYES THEY'RE LEAKING...
BUT MY SECRETS THEY ARE KEEPING.

I WONDER HOW I'VE EARNED this
I WONDER WHAT I'VE DONE...
I HAD SUCH GOOD INTENTIONS.
BUT LOOK WHAT HAS BEGUN.

THE BEAUTY THAT YOU'RE SEEKING...
THE BEAUTY YOU WON'T FIND...
IT IS TOO LATE; THEY'VE CLOSED THE GATE ...
YOU HAVE RAN OUT OF TIME...

I FEAR YOUR SOUL IS HOLLOW...
MERE MORTALS ALL ARE SHALLOW...
SO LEARN THIS WELL OR YOU WILL FAIL...
TO SEE THE SUNS TRUE SHINE...
THE BEAUTY THAT I SPEAK OF ...
IT'S NOT THE PHYSICAL KIND...
YOU NEVER KNOW WHAT PACKAGE ...

IT WILL BE HIDING IN.
IT COULD BE IN A Stranger.
IT COULD BE IN A FRIEND...
REMEMBER,IT'S WITHIN...

YOU HAVE TO LOOK BEYOND ...
YOU HAVE TO SEE SO CLEAR...
YOU MUST LOOK AND LISTEN ...
TO ALL YOU SEE AND HEAR...

LOOK BEYOND THE FLESH...
FOR FLESH IT WILL GROW OLD...
TRUE BEAUTY YOU WILL FIND...
ONLY IN THE SOUL...

PHYSICAL BEAUTY IT IS FLEETING
AND HAS SUCH EVIL WAYS
I WONDER WHY WE SEEK IT.
KNOWING THE GAMES IT PLAYS.

IT WAS AN EPIPHANY.
WHICH MADE ME FEEL SO SAD.
LIKE PLAYING WITH THE DEVIL
THEN REALIZING HE IS BAD...
clvj 3/20/03

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Thomas à Kempis (1479-2471), German monk, Part 3

“Pass no rash condemnation on other peoples words or actions.”

“It is vanity to desire a long life and to take no heed of a good life.”

“The intention which is fixed on God as its only end will keep people steady in their purposes, and deliver them from being the joke and scorn of fortune.”

“Love Him, and keep Him for thy Friend, who, when all go away, will not forsake thee, nor suffer thee to perish at the last.”

“Oh, how great peace and quietness would he possess who should cut off all vain anxiety and place all his confidence in God.”

“In judging others a man labors in vain; he often errs, and easily falls into sin; but in judging and examining himself he always labors to good purpose.”

“Bear the Cross cheerfully and it will bear you.”

---------------------------------
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1 package frozen chopped spinach
1 tablespoon grated onion
2 eggs beaten
1/2 cup sour cream
1 cup grated parmesan cheese
1 tablespoon butter
salt & pepper to taste

Cook frozen spinach in small amount of water with onion until thawed.
Beat eggs & mix rest of ingredients with spinach & onions. Bake in pie plate
or similar dish for 30 minutes at 350 degrees or until center is set.
Do not overcook as it will separate if overcooked.

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1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 pounds stew beef, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 cups water
1 (10.75-ounce) can condensed cream of mushroom
1 (10.75-ounce) can condensed cream of celery
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 cups long grain rice, uncooked
4 cups water
1 tablespoon butter
1 teaspoon salt
Combine flour, salt, paprika and pepper. Roll the meat in the flour mixture.

In a large stockpot, brown meat in oil. Mix together water, cream of
mushroom soup, cream of celery soup, Worcestershire sauce and soy sauce.
Pour on top of the meat. Simmer on low for 4 hours.
Meanwhile, mix rice with water, butter and salt. Cover and simmer on low for
30 minutes.
Serve the beef mixture over the rice.
Makes 6 servings.

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Elder's Meditation of the Day - July 18"Our fathers gave us many laws which they had learned from their fathers. These laws were good." --Chief Joseph, NEZ PERCE The Creator gives us many laws to live by. These are different than the laws of man. The laws of the Creator are designed for us to live in harmony and balance with ourselves and each other. These laws are about having freedom and happiness. Our Elders teach us these laws. Laws about how to treat each other, laws about how to treat and respect our Mother Earth, laws about the environment.
Oh Great Spirit, teach me the laws of the unseen world. Today I pray You open my eyes so I can better see the Red Road.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Chicken in cream soup is coated with the smooth, slightly sweet tang
of
melted Swiss cheese and topped with buttered bread crumbs.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Makes: 8 servings

Ingredients
8 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup water
8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
1/2 cup butter

Directions 1. Preheat oven to 350 degrees F(175 degrees C). 2. In a
9x13 inch baking dish, layer the chicken breasts, soup and
water. Top each breast with a slice of Swiss cheese, then top it all
with the breadcrumbs. Cut the butter or margarine into pads and
place
them over the top of the casserole. 3. Bake in the preheated oven
for 45 minutes. Let cool and serve.

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Salmon in Lemon-Dill Sauce

This combination of salmon, dill, lemon, and cream provides a perfect
dish that everyone will love. Goes well with fresh steamed asparagus and
new potatoes.
Yield: 4 Servings

Ingredients:
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste

Directions:
Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice.
Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15
minutes. Heat 2 tablespoons butter in a saucepan over medium heat, and saute
shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and
1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk.
Season with dill, parsley, thyme, salt, and white pepper. Cook and stir
until thickened. Whisk in 1/4 cup butter. Set aside and keep warm. Heat
remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the
skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon
aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the
cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce,
or until easily flaked with a fork. Serve with the sauce.

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Tomatoes Stuffed with Guacamole
3 large ripe avocados, peeled and seeded
2 teaspoons lemon juice
Salt and pepper to taste
1 pint large curd cottage cheese
1 green onion, chopped
1 1/2 tablespoons chili sauce
6 large tomatoes
Lettuce leaves
Paprika
6 pitted ripe olives

Mash avocados until creamy; add lemon juice, salt, pepper, cottage
cheese, green onion and chili sauce. Blend well.

Blanch tomatoes and remove skin. Place tomatoes on end; cut into
eighths, slicing almost to bottom, resembling flowers. Spread petals
gently. Arrange tomatoes on lettuce leaves. Fill each withguacamole.
Sprinkle paprika on top. Garnish with pitted ripe olives.

Yields 6 servings.

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Chorizo Taquitos

1 (16-ounce, bulk) package beef chorizo sausage, casing removed
1 cup medium chunky salsa, drained
1 cup shredded mild cheddar cheese
6 fajita-size flour tortillas

Preheat oven to 400 degrees F. In a large skillet, saute sausage over
medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from
cooked sausage. Set sausage aside to cool. Stir salsa and cheese into
sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4
cup of the sausage mixture down the center of tortilla. Fold tortilla
in half, then roll up. Secure with toothpicks. Place on a foil-covered
cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is
crisp and golden brown, about 18 minutes. Cut taquitos in half
crosswise. Serve hot with guacamole and sour cream.

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Grilled Orange-Sage Pork Chops

2/3 – cup olive oil
1/2 - cup orange juice
2 – teaspoons dried sage
2 – teaspoons grate orange zest
1 – clove garlic, peeled and crushed
1/4 - teaspoon salt
1/4 - teaspoon pepper
4 – pork chops, 1-inch thick

In a glass or ceramic baking dish or large re-sealable plastic bag,
mix olive oil, orange juice, orange zest, garlic, salt, and pepper.
You want the ingredients well mixed together.
Trim chops of fat. Add the chops to the marinade and cover or
seal. Place in refrigerator for 12 to 24 hours. Turn the chops
intermittently.
Prepare your grill to a medium heat and lightly oiled.

Remove chops from marinade and discard marinade. Place chops on
grill.
Cover grill and cook the chops for 5 minutes. Turn over and
continue cooking for 5 minutes for a total of 10 minutes. Cut the
center to determine doneness. You want a slight pink color in the
center.

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Choco-Chunk Raspberry Muffins

Makes 18 to 20 muffins
Nonstick cooking spray
1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 container (6 oz.) raspberry lowfat yogurt
1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks
1/2 cup chopped pecans

Preheat oven to 400° F. Lightly coat eighteen to twenty 2 1/2-inch
muffin cups with nonstick cooking spray. Drain raspberries; discard
syrup.

Combine flour, sugar, baking powder and salt. Make well in the
center.
Combine eggs, milk, oil and yogurt in medium bowl. Add egg mixture
all at once to flour mixture. Stir just until moistened (batter
should be lumpy). Fold in raspberries and chunks. Spoon batter into
prepared muffin cups, filling each about 3/4 full. Sprinkle with
pecans.

Bake for 18 to 20 minutes or until golden and a wooden toothpick
inserted in centers comes out clean. Cool in pan on wire rack for 5
minutes. Remove muffins to wire rack to cool slightly; serve warm.

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Mesquite Smoked Whole Turkey

12 – pounds fresh or frozen and thawed whole turkey (with pop-up
thermometer)
1/2 - teaspoon salt
1/8 – teaspoon pepper
6 – heaping handfuls presoaked mesquite wood chips

First, remove the giblet packages from the turkey. Rinse the turkey
and pat dry. Sprinkle the salt and pepper, inside and out. While
you get the fire going, let the turkey rest at room temperature.

Use a kettle grill with a lid and prepare a small charcoal fire.
You need about 30 briquettes. After the coals are hot, move to one
side of the grill. Fill a drip pan up with water (about 1/3rd) and
place next to the coals. Sprinkle a handful of presoaked mesquite
wood chips over the coals.

Place the turkey on the well-oiled grid. You want the turkey
directly over the drip pan. Cover the grill. Open the vents
directly under the fire and above the turkey to make possible an
even flow of smoke.

Every 40 to 45 minutes open the grill and turn the turkey around or
from side to side. Then add 6 coals and another handful of
presoaked mesquite chips to the fire. You will do this about 5 or 6
times during the cooking. Except for turning the turkey and add
coals and mesquite, keep the grill lid closed. Continue to cook the
turkey in this fashion until the pop-up thermometer has sprung or a
thermometer insert in the thigh reads 180° F.

When done, the skin will look quite brown, but the inside meat will
be moist and juicy. Remove the turkey from the grill and let it
rest at least for 15 minutes before carving.

The 12-pound turkey takes about 4 to 4 1/2 hours to cook. Reminder:
cooking time depends on the heat, the air temperate, the actual size
of the turkey, and its distance from the fire.

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STICKY PEAR TART
---------------------
Canned fruit works well in this recipe and reduces cooking time
by 5 minutes. Drain fruit well before using.

1 sheet frozen puff pastry
2 ripe pears, peeled, halved and cored
7 1/4 oz butter, melted
2 tablespoons maple syrup or honey
1 tablespoon raw sugar
Cream or ice-cream, to serve.
Preheat oven to 200C. Line a baking tray with baking paper.
Cut pastry sheet into four squares and place on prepared tray.
Make 3 to 6 lengthwise slits right through each pear half,
leaving about 1/2 inch intact at the stem end.
Place one pear half on each pastry square;
brush with butter and maple syrup or honey.
Bake for 20 minutes or until pastry is golden and the pear soft.
Sprinkle with raw sugar and serve with cream or ice-cream.

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BAKED BRIE WITH CRANBERRY GLAZE

1 small wheel Brie cheese
1/2 cup Cranberry Glaze (recipe follows)
1 sheet puff pastry (optional)

Score top of brie with a hot wet knife 1/2 inch from outside edge.
Lift out brie within the scored area with a spoon, making a crater.
Fill "crater" with Cranberry Glaze. Wrap glaze filled brie in
aluminum foil and bake in 275 to 300 degree oven for 20 minutes to
soften. Unwrap. Garnish with white grapes. Serve with crackers.
For large wheel of brie, use 1 cup of Cranberry glaze. This is also
excellent wrapped in a sheet of puff pastry. Roll puff pastry
very thin, and encase Brie and Cranberry Glaze in it, moistening
edges to get a good seal. Trim away excess, and use to cut out
holly leaves, or petals and moisten the back of cut outs and apply
to encased Brie.

Cranberry Glaze
1 cup canned cranberry sauce
1/2 cup brown sugar
2 tablespoons lemon juice

Simmer all ingredients until dissolved and blended, about 5
minutes.

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Brew Burgers

1 lb ground beef, 1/2 lb ground pork mixed
4 slices sweet onion
4 slices Swiss or provolone cheese
4 crusty whole wheat rolls, split lettuce and tomatoes sliced

Brew Sauce:
1/4 C beer
1/4 C prepared steak sauce

Serves 4

In 1-cup glass measure, combine sauce ingredients. Cover and
microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside (you
could alternately heat ingredients on a stove top).

Lightly shape ground Beef and Pork into four 3/4"-thick patties.
Place patties and onion on grill over medium, ash-covered coals.
Grill, uncovered, 13 to 15 minutes or until centers of patties are
no longer pink and onions are tender, turning occasionally. Season
burgers with salt if desired, after turning.

Approximately 2 minutes before burgers are done, brush generously
with sauce and top with cheese.

Line bottom of each roll with lettuce; top with burger, onion,
tomato slices and sauce. Close sandwiches and serve.

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Bacon Tomato & Olive Hot Appetizer

Ingredients (4 servings)

6 Slices Bacon Crumbled
1 c Ripe Olives, Chopped
1/2 cup chopped roma tomatoes
1/2 c Green Onion Tops, Chopped
1 1/2 c Shredded Cheddar Cheese
1 ts Curry
1/2 c Mayonnaise

Bread to toast, or crostini, and this is great on Triscuits also.

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use

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PASTEL PINWHEELS

Baking 8 min.

1 1/3 cups Butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup multi-color decorator candies
64 pastel mints

Combine butter and 1 cup sugar in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Add eggs, milk and vanilla;
continue beating until well mixed. Reduce speed to low; add flour
and baking powder. Beat until well mixed. Stir in decorator candies
by hand. Cover; refrigerate until firm (at least 1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-
fourth at a time (keeping remaining dough refrigerated), into 10-
inch square. Cut into sixteen 2 1/2-inch squares. Place 2 inches
apart onto ungreased cookie sheets. Place 1 pastel mint in center of
each square. Make 1-inch cuts with scissors from the corners of the
squares towards the centers. Fold every other point to the center
atop the mint.

Bake for 8 to 10 minutes or until edges begin to brown. Let stand 1
minute; remove from cookie sheets.

TIP: Rolling cookie dough into a square isn't hard. Just shape the
dough into a rough square before you begin rolling. Then roll from
the center to the edges, rolling equally in both horizontal and
vertical directions. Use a ruler to check dimensions as you roll.

Yield: 64 pinwheel cookies

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View every problem as an opportunity."
- Joseph Sugarman

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Mediterranean Stuffed Tomatoes
These make a beautiful presentation, and are a great twist on an old
favorite.
Ingredients (Yield: 6 servings)
12 each large Tomatoes
2 tsp. Salt

Filling
1 Tbsp. Olive oil
1 lb. Wt. Extra lean ground beef
1 cups (1 medium) Yellow onion, diced 1/4"

1/2 cup Red bell pepper, diced 1/4"
2 tsp. Garlic, fresh minced
1 cup Basmati rice, or long grain rice
2 tsp. Salt
1/8 tsp. Cayenne pepper, ground

1 cups Tomatoes, chopped
2 Tbsp. Pinenuts, toasted
3 Tbsp. Dill, fresh minced
2 Tbsp. Mint, fresh minced
2 Tbsp. Oregano, fresh minced
1/4 cup Dried cranberries, chopped
3 Tbsp. Lemon juice, fresh (1 lemon)
2 3/4 cups Beef or chicken broth (2 cans- 14.5 oz. each)

Pre heat oven to 350 degrees Fahrenheit.

Cut tops off of tomatoes about 3/4" down from top. Save for "lids".
Using a spoon or melon baller, scoop out insides of tomatoes,
leaving outer layer intact. Discard insides, or you can discardseeds, and
save pulp for use in filling if desired. Sprinkle inside
of tomatoes with salt, and invert onto rack to drain. This will make
the tomatoes firmer for baking. Let sit inverted while you prepare
filling, at least 20 minutes.

To prepare filling
Over high heat brown beef and onions in olive oil and cook until
golden brown, 8-10 minutes.
Add next set of ingredients and stir in. Let cook 2 minutes.
Add remaining ingredients and bring to a boil. Stir then reduce heat
to simmer, and cover.
Let cook for 10-15 minutes until liquid is just absorbed. Rice will
still be a little chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each,
mounding slightly on top. Place in large baking dish, the tomatoes
should just touch each other in the pan. Place tomato top "lids"
back on tomatoes. Cover with foil and place in pre-heated oven.
Bake for 30-40 minutes until hot throughout, but tomatoes should
still hold their shape.
Serve 2 tomatoes per person.

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Bacon Wrapped Corn-on-the-Cob

8 ears sweet corn
8 bacon strips
2 T. chili powder

Wrap each ear of corn with bacon strip. Place each one on a piece of
heavy-duty aluminum foil. Sprinkle with chili powder.

Wrap securely, twisting the ends to make handles. Place uncovered over
medium-hot grill for 20 minutes or until corn is tender and bacon is
cooked, turning once.

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True Love
by Lora

I know at night that I dream of your face
An image no other person could replace
My dreams of you do not compare to the real
Though when I am with you, sometimes I do feel
That though I will miss you when I am gone
And I won't be next to you, where I belong
I feel that somehow, though we are apart
you'll be inside me, within my heart
Because you are part of me, part of my soul
Without you I'm empty and I am not whole
You've changed everything in my life and my mind
Just ask if I love you and then you will find
that I would do anything just to be yours
I'd fight and I'd battle and weather the storms
And tell you as often as I'm able to
That there's no one on earth who can compare to you
I hope that you never forget how I feel
And we can keep seeing that this is so real
And soon I will marry you and be your wife
And love you this way for the rest of my life.

,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Love does not need a language.
-Rosie Cash
,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Rose (((~_~)))

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Cheese-Stuffed Brats

Makes 5 servings
5 fully cooked bratwurst or knockwurst (about 1 pound)
2 ounces Monterey Jack cheese with caraway seed
2 green onions, thinly sliced (1/4 cup)
5 slices bacon
5 French-style rolls or frankfurter buns, halved lengthwise
Catsup, mustard, chopped onion, and/or pickle relish (optional)

Cut a lengthwise slit in each bratwurst or knockwurst about 1/2 inch
deep. Cut cheese into five 2-1/2x1/2x1/4-inch strips. Insert a
cheese strip and some of the green onion into each brat or
knockwurst. Wrap a slice of bacon around each. Fasten the bacon with
wooden toothpicks.

For a charcoal grill, arrange preheated coals around a drip pan in a
grill that has a cover. Test for medium heat above the pan. Place
brats, cheese side up, on the grill rack directly over the pan.
Cover and grill for 5 to 10 minutes or until bacon is crisp and
cheese is melted.

For a gas grill, preheat grill. Reduce heat to medium. Adjust for
indirect cooking. Place brats on grill rack; cover and grill as
directed in step 2.

Place brats in French-style rolls or buns. If desired, serve with
catsup, mustard, chopped onion, and/or pickle relish. Makes 5
servings.

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Changing husbands is only changing troubles.

---------------

Get a girl in trouble, then get her out again.

---------------

In any free society, the conflict between social conformity and individual liberty is permanent.

---------------

Life is easier than you'd think; all that is necessary is to accept the impossible, do without the indispensable, and bear the intolerable.

---------------

None of us knows what the next change is going to be, what unexpected opportunity is just around the corner, waiting a few months or a few years to change all the tenor of our lives.

---------------

There are men I could spend eternity with. but not this life.

---------------

When you are unhappy, is there anything more maddening than to be told that you should be contented with your lot?

Blessings As Always ELLY
(SunniD N MistyLeaf)

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ITALIAN GARLIC BREAD BURGERS

1-1/2 pounds ground beef
1 package (11.75 ounces) frozen mozzarella and
garlic cheese bread
Salt and pepper
4 tomato slices
12 large fresh basil leaves

Heat bread according to package directions for grilling; watch so
that bread does not scorch on bottom.

Meanwhile lightly shape ground beef into four 3/4-inch thick
patties. Place patties on grid over medium, ash-covered coals.
Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until
not pink in center and juices show no pink color, turning
occasionally.

Cut bread crosswise into four "buns." Season burgers with salt and
pepper, as desired. Place burgers in buns; top with tomato and
basil.

Cook's Tip: If mozzarella and garlic cheese bread is not available,
substitute regular garlic bread; 2 minutes before burgers are done,
top each with mozzarella cheese slice.

Makes 4 Servings

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"Grandfather says...you must not hurt anybody or do harm to anyone. You must not fight. Do right always. It will give you satisfaction in life." --Wovoka, PAIUTE

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Jalapeno Grilled Chicken Sandwiches

1/4 cup jalapeno jelly
4 boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
4 hamburger buns

Melt jelly in microwave-safe bowl, stir; add apple cider vinegar,
salt and Tabasco sauce. Heat one minute on HIGH; stir well. Grill or
broil chicken breasts 5 to 6 minutes per side, basting often with
jelly and vinegar mixture.

Serve on buns with lettuce and tomato garnish.

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GRILLED ASIAN BEEF STEAK & SUMMER SQUASH

Marinating time: 6 hours or overnight

1 beef flank or skirt steak (about 1-1/2 pounds)3 medium zucchini or yellow
summer squash,
cut lengthwise in half
1 teaspoon vegetable oil
Salt and pepper

Marinade:
1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1-1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Combine marinade ingredients in small bowl. Remove and reserve 1/4
cup. Place beef steak and remaining marinade in food-safe plastic
bag; turn steak to coat. Close bag securely and marinate in
refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Brush squash lightly
with oil; sprinkle with salt and pepper, as desired. Place steak and
squash on grid over medium, ash-covered coals. Grill flank steak,
uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for
medium rare to medium doneness, turning occasionally. Grill squash
15 minutes or until tender, turning occasionally.

Place reserved marinade in small saucepan; heat until hot. Carve
steak across the grain into thin slices; spoon hot reserved marinade
over beef. Serve with squash.

Cook's Tip: Cut well-trimmed skirt steak into 4- to 6-inch portions
before marinating.

Makes 6 Servings

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A wicked mortal is not the idea of God. He is little else than the _expression of error. To suppose that sin, lust, hatred, envy, hypocrisy, revenge, have life abiding in them, is a terrible mistake. Life and Life's idea, Truth and Truth's idea, never make men sick, sinful, or mortal.

---------------
Chastity is the cement of civilization and progress. Without it there is no stability in society, and without it one cannot attain the Science of Life.

---------------
Disease is an experience of a so-called mortal mind. It is fear made manifest on the body.

---------------
Give up the belief that mind is, even temporarily, compressed within the skull, and you will quickly become more manly or womanly. You will understand yourself and your Maker better than before.

---------------
Happiness is spiritual, born of truth and love. It is unselfish; therefore it cannot exist alone, but requires all mankind to share it.

---------------
Is civilization only a higher form of idolatry, that man should bow down to a flesh-brush, to flannels, to baths, diet, exercise, and air?

---------------
Reject hatred without hating.

---------------
Sin brought death, and death will disappear with the disappearance of sin.

---------------
Spirit is the real and eternal; matter is the unreal and temporal.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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When desire grabs the heart ears are deaf to reason.
-Anon

Most of the time, fulfilled desire is like
spending all the money on a sports car
and just leaving it in the drive way.
-Rosie Cash
,,,,,,,,,,,,,,,
Rose (((~_~)))

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If you can't be kind, at least have the decency to be vague.
-Anon

Nothing succeeds like kindness.
Kind words are like honey – enjoyable and healthy.
-Rosie Cash
,,,,,,,,,,,,,,
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To get your ideas across use small words, big ideas, and
short sentences.

John Henry Patterson

Better keep yourself clean and bright; you are the window
through which you must see the world.

George Bernard Shaw

The primary reasons that talk is cheap are because there is
too much supply and too little demand.

When facts speak for themselves, you need to be sure that
you know their language.

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I'd rather be right than rich. But I'd rather not have to choose!
--- Gary Carter

The only limits are, as always, those of vision.
--- James Broughton

We need a law that will allow a voter to sue a candidate for breach of promise.
--- Anon

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(SunniD N MistyLeaf)

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History is a set of lies agreed upon by those in charge.
--- Anon

In politics, if you want anything said, ask a man; if you want anything done, ask a woman.
--- Margaret Thatcher

Nagging is the repetition of unpalatable truths.
--- Baroness Edith Summerskill

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Stuffed Tomatoes With Rice

6 large tomatoes
1/2 cup chopped bell pepper
1 cup chopped onion
1 jalapeno pepper, seeded, chopped
3 cups cooked rice (about 1 cup raw long-grain rice)
6 slices bacon, cooked until crisp, crumbled
salt and pepper, to taste
soft buttered bread crumbs
3/4 cup shredded Mozzarella or Monterey Jack cheese

PREPARATION:

Cut off top of tomatoes and scrape pulp out of inside, leaving a firm
shell. Add pulp to skillet with the bell pepper, onion and jalapeno
pepper. Cook covered over low heat for about 10 to 15 minutes. Add
rice and bacon and season to taste. Stuff this back into the tomatoes
and sprinkle with bread crumbs and shredded cheese. Place tomatoes in
a casserole or baking dish with about 1/4 cup of water to keep from
sticking. Cook in oven at 425° for 15 to 20 minutes or until tomatoes
are tender.
Serves 6.

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“It's discouraging to think how many people are shocked by honesty and how few by deceit.”

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1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout,
haddock or halibut)

1/2 C. chopped onion

1/2 C. chopped celery

1/2 C. chopped carrots

1/4 C. snipped parsley
1/4 t. leaf rosemary

1/2 C. dry white wine

16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice

1 t. salt

3 T. flour

3 T. butter or margarine, melted

1/3 C. light cream

Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour,
butter and cream in slow cooker; stir well. Cover and cook on low setting
for 7 to 8 hours (3 to 4 hours on high).

One hour before serving, combine flour, butter and cream and stir into slow
cooker. Continue cooking until mixture is slightly thickened.

Serves 4.

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Mozzarella, Tomato & Basil Appetizer Plate

1 pound fresh mozzarella cheese, cut into 1/4" thick slices
3 to 4 medium fresh tomatoes, cut into 1/4" thick slices
1 bunch of fresh basil leaves
Extra-virgin olive oil
Salt and pepper
2 tablespoons capers rinsed and drained

In a circular design around the side of a serving plate, take a slice
of mozzarella cheese, overlay a slice of tomato, and then overlay a
leaf of fresh basil. Keep doing this around until the plate is filled.
Drizzle with olive oil and sprinkle with salt and pepper. Sprinkle
capers over the top. Serve with warm crusty Italian bread for an
appetizer.

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