Printable View
I have a headache too, waiting for the sinus meds tokick in. My neighbors have a hedge of Lagustrums right on the side between our houses. The elderly couple that used to live there would trim them just before "Bloom" but the new family does not :(
I am going to bed shortly.
Sarah's allergies are out of control the last couple weeks. She was here awhile today, looks absolutely miserable and she's on Clarinex (stronger prescription version of Claritin) NOT even phasing it! I'm out of here in a few minutes.
{{{Jolie}}}
Mississippi Mud
For the crust you will need 1 cup flour, 1 cup pecans, 1 stick butter and 1-tsp. vanilla.
For the filling you will need 1 8 ounce philidelphia cream cheese, 1 cup sugar, 1 large coolwhip, 1 large and 1 small jello instant pudding, and 2 cup milk.
For the crust you will need a 9.13 casserole dish or a pan. preheat oven to 350dgs. place pecans and flour in pan, melt butter in a smaller dish in microwave then add 1tsp. vanilla to butter and spread over pecans and flour. bake for 25-min. or until brown. let cool. for the filling, in a large mixing bowl, mix the cream cheese and sugar with a mixer. add half of the coolwhip. blend well. in another bowl add both packages of the jello instant pudding add the milk mix well with mixer, then add the other half of the coolwhip to the pudding mixture. spread the cream cheese and coolwhip mixture over crust and then blend in the pudding mixture. place in refrigerator for a couple of hours. you will enjoy.
Tried that -- Doc sent me home with samples; made my headache worse ! I brought the samples back to the office -- never again !Quote:
Clarinex
{{{Fugie !}}}
Been to the "Story thread, you swashbuckler, you !
Corn Syrup Finger-paint -
Mix corn syrup and a couple drops of food coloring into a container and mix well. Let child paint and then dry flat for a couple of days until no longer sticky. Makes nice shiny pictures when dry!
For JayBird
Mockingbird Muffins
1 c cornmeal
1 c flour
1 c grated bread crumbs
½ Tbsp baking soda
¾ c currants or raisins
½ c bacon drippings
¼ tsp sand
1 c water
Combine first four ingredients in medium bowl. Add remaining ingredients and mix well. Spoon into muffin cups. Bake at 350 for 15 minutes. Serve on feeder tray or attach to tree branches
:eek:
To Grill A Mockingbird
6 skinless, boneless mocking bird breasts
1/4 cup vegetable oil
1/2 cup white wine
2 tablespoons Cajun seasoning
Preparation:
In a glass dish combine the oil, wine and seasoning.
Add mocking bird and stir to coat.
Cover and refrigerate for at least 3 hours.
Lightly oil grill and preheat to high.
Remove mocking bird from marinade and grill on high for 3 to 6 minutes on each side
:eek:
Woodcocks, Larks, Blackbirds, Mockingbirds or Sparrows, to Bake, the best way
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 |
Woodcocks, Larks, Blackbirds,Mockingbirds or Sparrows, to Bake, the best way.
Truss them, Parboil them, and so season them with Pepper, Salt and Ginger, and if you please, Lard them, then put them into a Coffin covered with Butter, mixed with a few sweet Herbs, all shred and beaten in a Mortar; and being Baked enough, draw them and pour in other Butter, beaten with the Yolk or two of an Egg.
:eek:
For Woodcock, Snipe,Blackbird, Mockingbird &c.
PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654
You may make sauce for Woodcocks or Snipes as followeth; If you draw your Fowle put an Onion in the belly, then spit them, roast them with a dish under them, in which let there be Claret, Vinegar, an Anchove, Pepper and Salt; the Fowle being roasted, put a little piece of Butter and a little grated Bread, shaking it well together and dish it with your Fowl.
It is a very good sauce for a wilde Duck, onely rub your dish with a clove of Garlike, because it is a ranker fowle.
:eek:
Bwahahahahahaha
:p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D :p :D
Asparagus and Rice Soup with Pancetta and Black Pepper
• 6 tbsp. extra-virgin olive oil, divided
• 2 c. diced yellow onions
• Salt
• 1/4 c. white rice
• About 3 1/2 c. chicken stock
• 1/2 c. water
• About 8 oz. asparagus, woody ends trimmed
• 3 to 4 oz. ( 1/2 to 2/3 c.) pancetta (or bacon), finely minced
• Freshly cracked black pepper
In a large saucepan over medium-low heat, warm 4 tablespoons olive oil. Add onions and a pinch of salt and cook slowly, stirring regularly. Don't let onions color; they should sweat their moisture and then become tender and translucent in about 10 minutes. Add rice, chicken stock and water and bring to a simmer. Cover tightly and cook until rice is nut-tender, probably 15 to 20 minutes, depending upon rice you choose. Broth will be cloudy and should taste sweet from onions. Turn off heat.
While rice is cooking, sliver asparagus, slicing it at an angle and about 1/8 inch thick. Don't worry if slivers vary a little in thickness; irregularity will guarantee uneven cooking and a pleasantly varied texture. You should get about 2 cups.
In a 12-inch skillet over medium heat, warm remaining 2 tablespoons olive oil. Add pancetta and asparagus and stir once to coat, then spread them out and leave to sizzle until those at the edge of pan begin to color. Toss or stir once, then leave to color again. Repeat a few times until mass has softened and shrunk by about a third. Scrape pancetta and asparagus into broth and bring to a boil. Add lots of pepper to taste. Boil for about 1 minute. Soup is best when served while all flavors are still bold and texture is varied.
:D
Tomato and Zucchini Tart With Mozzarella and Basil
• 1 tbsp. yellow cornmeal
• 1 (10-oz.) can refrigerated pizza crust dough
• 1 c. ( 1/8-in.-thick) diagonally sliced zucchini
• 4 plum tomatoes, seeded and cut into 1/4-in.-thick slices (about 1/2 lb.)
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 4 oz. fresh mozzarella cheese, sliced
• 1 tsp. extra virgin olive oil
• 1/2 c. torn fresh basil leaves
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
Bake for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
:D
Roasted-Onion Tart With Maytag Blue Cheese
• 1 medium Vidalia or other sweet onion, peeled
• 10 shallots, peeled and halved (about 1/2 lb.)
• 10 large cloves garlic, peeled and halved
• 3 tbsp. balsamic vinegar
• 1 tbsp. butter, melted
• 2 tsp. honey
• 1/4 tsp. dried thyme
• 1 tbsp. yellow cornmeal
• 1 (10-oz.) can refrigerated pizza crust dough
• 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2/3 c. (about 2 1/2 oz.) crumbled Maytag blue cheese
• 1 tbsp. chopped fresh parsley
Preheat oven to 425 degrees.
Cut onion into 8 wedges, leaving root intact. Place onion wedges, shallots and garlic in a 13-by 9-inch baking dish. Combine balsamic vinegar, butter, honey and thyme in a small bowl and drizzle over onion mixture, tossing to coat. Bake for 30 minutes or until tender, stirring occasionally.
Line a baking sheet with parchment paper and secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 14-by 12-inch rectangle. Arrange onion mixture over dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of the dough over onion mixture (dough will not completely cover onion mixture). Sprinkle with cheese.
Bake for 15 minutes or until lightly browned. Cool on baking sheet 10 minutes on a wire rack. Sprinkle with parsley.
Note-- If you're not a fan of blue cheese, try goat cheese, feta, or another sharp-flavored cheese but the MayTag tastes best :D
:D
Lo-Cal Broccoli Bisque
1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice
Wash and trim broccoli. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender. Process in blender or food processor until coarsely chopped. Do not puree. Can be served hot or cold. Pour lime juice on top before serving.
SERVINGS: 6 to 8
Paula's Tuna Nasties
A variation of the Tuna Salad Sandwich. These are called Nasties due to the garlic and onion!
1 can Tuna
1/2 cup mayo
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1/2 medium onion, chopped fine
medium to sharp cheddar cheese (sliced)
Mix all ingredients together, except cheese Spread on slice of untoasted bread Top with cheddar and broil until cheese is bubbly.
New "Trail Mix" Recipe
I am trying it on the kids this week-end -- will tell ya'll how it goes ...
4 cups POST SPOON SIZE Shredded Wheat Cereal
2 cups dried mixed fruit (such as prune, raisins, crasians, apricot, pear)
1 cup BAKER'S ANGEL FLAKE Coconut {{{Toasting the coconut adds a delicious crunchiness to this recipe. Simply spread coconut in a shallow baking pan. Bake in a preheated 350°F oven for about 8 minutes or until lightly browned. Be sure to check and stir the coconut frequently for even toasting and to prevent it from burning. }}}
Mix all in a gallon ziploc baggie
EAT !
Iced Coffee Latte
Enjoy full-coffee flavor in this cool and refreshing beverage.
6 Tbsp. ground MAXWELL HOUSE Coffee, any variety
3 cups cold water
2 cups cold milk
BREW coffee using cold water in coffee maker. Refrigerate until ready to serve. POUR 1/2 cup each chilled coffee and milk into a large glass. Add Coffee Ice Cubes and sugar to taste, if desired.
Coffee Ice Cubes
POUR cooled brewed MAXWELL HOUSE Coffee, any variety, into ice cube trays. Freeze until solid. USE to chill coffee beverages without diluting flavor.
LOL ;)