Sunday, October 30, 2005

Pendulum Divination, Spell: Rid Oneself of Bothersome Spirit

Pendulum Divination

The pendulum is a focusing tool that opens the user to messages of
the higher self. Purchase or create a necklace to use as your
pendulum. While often used in matters that require "yes" or "no"
answers, there are many wonderful uses for your pendulum. To use it,
support your elbow on a firm surface and hold it with your thumb and
forefinger. Relax and open your mind. Direct your pendulum to swing
between two options. These answers are usually exhibited by a back-
and-forth or a side-to-side motion. Pose your question or concerns,
observe the motion that indicates your answer. Thank the energies of
the higher self. Wear your pendulum, or store it in a safe place.


Spell to Rid Oneself of a Bothersome Spirit


"What is dark be filled with light, remove this spirit from my

Before starting place your hand before you, and start the flow of
power out of your hand and then say the words, letting the
blue-white light from your power hand fill the room or house or any
other place that you might be.

Ranch Fish, 3-cheese Pasta Skillet, Taco Cornbread Casserole, Broccoli Au Gratin

Ranch Fish

1 packet ranch dressing mix
1/3 cup lemon juice
3 tbsp olive oil
3 tbsp dry white wine or water
1 1/2 - 2 lbs mild white fish fillets

Combine dressing mix with lemon juice, olive oil and wine in a shallow
dish. Mix well. Add fish and coat all sides with mixture. Cover and
refrigerate for 15-30 minutes. Remove fish from marinade and place on
broiler pan. Broil 9-12 minutes or until fish begins to flake.

Three-Cheese Pasta Skillet

3 cups uncooked corkscrew pasta
1 can cream of mushroom soup
1 cup water
1/8 tsp pepper
1 cup shredded 2-cheese blend
1/3 cup grated Parmesan cheese
1 can French-fried onions

Cook pasta according to package directions; drain. Mix soup, water,
pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil. Add
pasta and top with remaining onions. Cover and cook over low heat 2
minutes or until hot.

Taco Cornbread Casserole

1 box jiffy brand cornmuffin mix
1 can creamed corn
1 egg
1/4 cup milk
1 lb ground beef
1 pkg taco seasoning
1 cup cheddar or colby cheese, grated
1/2 cup finely chopped onion

In a skillet, brown beef. Drain grease. Add taco seasoning and 1/2
cup water. Simmer for 5 minutes. While meat is cooking, in a bowl,
mix corn muffin mix, egg, milk and creamed corn. Spread half of the
mixture in a well greased, 8in casserole dish. Pour taco meat on top
of cornbread. Sprinkle onions and then cheese. Top with remaining
cornbread mixture. (This layer will not be as thick as the bottom--
spread to cover the top the best you can.) Bake at 400 for about 30
minutes or until golden and set.

Broccoli Au Gratin

1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine

1. Bring 1 inch of salt water to boiling; add broccoli. Cook until
stems are tender 12 to 15 minutes; drain.

2. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees.

Beat soup and milk with hand beater until smooth; pour over broccoli.
Mix remaining ingredients until crumbly, sprinkle over cheese sauce.
Bake until crumbs are very light brown, about 20 minutes.

Thursday, October 27, 2005

Cake Mix Choco Chip Cookies


2 eggs
1/3 cup sugar
¼ cup butter, softened
1 cup peanut butter (if desired)
1 package Betty Crocker yellow cake mix
1 – 12oz. package choc. chips

Preheat over to 350. Beat eggs, sugar, water, peanut butter
and half of the cake mix until smooth. Mix in remaining cake mix and then
the choc. pieces.

Drop by teaspoonful about 2” apart on ungreased cookie sheet.
Bake 10 – 12 minutes.

2 Chops Recipes

Pork Chop-Potato Bake

Combine in a low 2-quart baking dish:
6 cups thinly sliced potatoes
1 1/2 cups thinly sliced onions

Mix together:
1 can condensed Cream of Celery or Cream of Mushroom soup
1 can measure of boiling water

Pour over and into the vegetables. Cover or top with aluminum
foil. Bake one hour in a moderate oven (350 degrees F.)

Meantime remove excess fat from 6 rib, loin, or shoulder pork
chops (cut 1/2-inch thick). Season and partly brown.

Place on top of the potatoes and bake uncovered for 30 minutes

Serves 6.


Baked Pork Chops

4 pork chops (1 1/2-pounds)
Oil for browning chops
1/3 cup finely diced celery
2 tablespoons brown sugar
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
2 cans (small) tomato sauce
1/2 cup water

Brown chops in hot oil. Place in shallow greased baking dish.
Sprinkle with celery, brown sugar, lemon juice and seasonings.
Pour tomato sauce and water over chops. Cover baking dish and
bake in moderate oven (350 degrees F.) for 1 1/4 hours or until
chops are tender.

Makes 4 servings.

Wednesday, October 26, 2005

Ranch Noodles

Ranch Noodles

8 to 12 ounces narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing mix
Minced fresh parsley and/or fresh dillweed

Boil noodles in lightly salted water until done. Drain. Blend
mayonnaise, sour cream and dry ranch dressing mix. Dress the hot,
drained noodles with as much ranch dressing as you like.

Serve noodles warm, strewn with fresh minced parsley and/or dillweed

Tuesday, October 25, 2005

2 Chicken Recipes


4 skinless, boneless chicken breast halves
1 cup chunky salsa (your favorite brand)
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased
9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken
breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35
or until chicken is tender and juicy and its juices run clear. Sprinkle
chicken evenly with cheese, and continue baking for an additional 3 to
mins, or until cheese is melted and bubbly. Top with sour cream and
serve immediately.
Yield: 4 Servings


Stuffing-Crusted Creamy Chicken Casserole

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 6 servings

1-2/3 cups hot water

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

6 small boneless skinless chicken breast halves
(1-1/2 lb.)

1/2 tsp. garlic powder

1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained

1 can (14-3/4 oz.) cream-style corn

1/4 cup Kraft Light Done Right! Ranch Reduced Fat Dressing

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with garlic powder. Top with stir-fry vegetables. Mix corn and dressing; spoon over vegetables. Top with prepared stuffing. Cover with aluminum foil.

BAKE 30 min.; uncover. Bake an additional 10 to 15 min. or until chicken is cooked through (170°F).


Chili Dogs

Chili Dogs
Description Not hard to make, but sometimes a little recipe helps! To make coney Dogs, just before serving sprinkle fresh chopped onion on the top of the heated chili and serve.
Recipe type Entree
Ethnic type American
Holiday category N/A
Preparation time Less than 15 minutes

Ingredients - 2 Frankfurters
- 1/3 c Chili with beans
- 2 Frankfurter buns, split
- 1 Fresh onion, chopped (optional)

Directions 1. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds
2. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters
3. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes
4. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds

Chicken Fried Rice

Chicken Fried Rice

Preparation time 30-45 minutes

Ingredients - 1 c. chicken, diced and cooked
- 1 tbsp. soy sauce
- 1 c. long grain rice, uncooked
- 1/3 c. salad oil
- 2 1/2 c. chicken broth
- 2 1/2 c. onion, coarsely chopped
- 1/4 c. green pepper, finely chopped
- 1/4 c. celery, thinly sliced
- 2 eggs, slightly beaten
- 1 c. lettuce, finely shredded

Directions 1. Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes
2. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently
3. Reduce heat and add chicken with soy sauce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes.
4. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed
5. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once

Mesa Grill's Spicy Bloody Mary

Mesa Grill's Spicy Bloody Mary

16 ounces tomato juice
3 ounces vodka
2 dashes hot red pepper sauce
1 dash Worcestershire sauce
2 jalapenos, sliced
Pinch celery salt
Pinch black pepper
1 lemon, juiced
Celery spears, for garnish

Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.

Monday, October 24, 2005

Carrot Cake, Cinnamon Coffee Cake

Classic Carrot Cake

3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)

Mix together the carrots, raisins, brown sugar, oil, and eggs in a

large bowl. Add the remaining ingredients except for the cream cheese

frosting and mix well. Pour the batter into 2 greased and floured

8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven

for 25 to 30 minutes, until a toothpick inserted in the center comes

out clean. Cool on a wire rack for 10 minutes. Remove from pans and

frost the top of one layer with the frosting. Place the second layer

on top and frost the top and sides of the cake. Makes one 8-inch cake

to serve 8 to 12.

Cream Cheese Frosting

8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract

Beat the cream cheese and butter in a bowl until smooth. Add the

sugar and vanilla and mix until smooth and thoroughly combined. Makes

about 3 cups.


Cinnamon Coffee Cake

Makes 2-3 pans (8"x8")
9 servings per pan (approx.)

4 Tablespoons Shortening
1 Cup Sugar
2 Eggs
1 Cup Milk
3 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon

In a large bowl, mix all ingredients. Pour into greased pans, filling

only half full.


1 Stick butter (1/4 pound)
12 Tablespoons Sugar
6 Tablespoons Brown Sugar
2 Tablespoons Flour
4 Teaspoons Cinnamon

Mix together. for 25 minute Drop onto cake batter, swirl if desired.
Bake @ 400 degrees Fahrenheit s. Serve warm. Enjoy.

Sunday, October 23, 2005

Halloween Costumes Ideas

Start with a pair of jeans and a plain white T-shirt. Use a black
marker to draw a large "anarchy" symbol on the T-shirt. Finish off
the look with some gelled spikes and a spray of brightly colored
paint. Attitude not included!

PIRATE: Ahoy there, matey!
For an easy pirate costume, dirty up a white undershirt and tear a
few holes in it. Cut the legs of a pair of oversized jeans (you can
pick them up at a thrift store for a few dollars) to calf-length and
clip the ends so they look frayed, then tie a rope belt around the
waist. Tie a bandana on your child's head, pirate style, and use
paint to draw on a thin moustache and goatee. If your child will
tolerate it, add a clip-on hoop earring and an eye patch.

Begin with a red turtleneck, a pair of red tights or leggings, and
shiny black boots. She found a red devil's horns headband, but you
can simply glue red cardboard horns to a regular red headband.
the look with red face paint (be careful to keep it away from your
child's eyes) and a cape made out of a black trash bag cut into a
bell shape and attached to the back of the turtleneck with black
electrical tape.


Do Well Job Interview Spell

Spell to do well on a job interview

First visualize yourself shaking hands with your future boss. Light
a green candle and chant the following:

"Success will come unto me.
Success will come so mote it be!

Blow out the candle and visualize its energy leaving in search of
new opportunities for you. On the day of your interview, visualize a
purple light glowing from you that allows for all that come into
contact with you to find you charming, witty, and talented.


Cream Cheese Pound Cake

Cream Cheese Pound Cake

3 cups Original Bisquick® mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal® all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

Heat oven to 350°F. Grease and flour angel food cake pan (tube pan),
10x4 inches, 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches.
Beat all ingredients except powdered sugar in large bowl on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes,
scraping bowl
occasionally. Pour into pan.
Bake 55 to 60 minutes or until toothpick inserted near center comes out
clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof
plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Note: Surprise family and friends and bake this cake in a bundt pan
with a newer shape, available in the Betty Crocker® Catalog. Click the
link "Catalog
Shopping" on the top of this page to shop Betty Crocker online, then
search for bundt to find shapes beyond the classic.

Saturday, October 22, 2005

Parmesan Mashed Potatoes

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
1/3 cup Fresh Parmesan cheese, grated
1/4 cup butter
1/4 cup cream
Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth. These potatoes are great. Some folks swear by cooking the potatoes whole and then cutting them before mashing. If you choose this method, you can check the doneness by sticking the whole potatoes with a sharp knife. We also like to leave the skin on because it is supposed to contain most of the vitamins and minerals.

The Skinny: Cheese, butter and cream. Whoa, that's not very skinny. Use low fat milk or evaporated milk or fat free Half and Half rather than the cream.

Herbed Fish

Herbed Fish
Fishing for a low-fat and quick dinner idea? You've just netted one.

1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cup Reduced Fat Bisquick® mix
1/4 cup Progresso® garlic herb bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg

Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over
medium heat.
In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt.
In another shallow dish, beat egg. Dip fish into egg, then coat with
Bisquick mixture.
Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning
once, until fish flakes easily with fork and is brown on both sides.

Tips from the Kitchen

Fish fillets may vary in thickness quite a bit. If possible, select
fillets that are about 1/2 inch thick. If you have thicker fillets, you
may need to
add a few more minutes to the cook time.

Steaks w/Mushrooms

Steaks with mushrooms

2 boneless sirloin steaks
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1 cup sliced fresh mushrooms
1 onion sliced

RUb steak on both sides with salt and pepper. Cook steaks in butter
meat reaches desired doneness. Remove from skillet and keep warm. In
skillet, saute mushrooms and onions until tender. Serve with steaks

Friday, October 21, 2005

Smothered Pork Chops

Smothered Pork Chops

5 pork chops, 1/2 inch thick
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
2 large onions, thickly sliced
1 Tbsp. oil
1 jar (12 oz. each) pork gravy

PREHEAT oven to 375°F. Coat chops with coating mix as directed on package. Place in single layer in 13x9-inch baking pan.

TOSS onions with oil; place over chops.

BAKE 30 minutes or until cooked through. Pour gravy over chops; cover. Bake an additional 15 minutes or until cooked through.

Spicy Gingerbread

Spicy Gingerbread

3-3/4 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 cup MIRACLE WHIP Dressing
1 cup granulated sugar
3 eggs
1 cup light molasses
1/4 cup powdered sugar

PREHEAT oven to 350°F. Sift flour, baking soda, salt and spices in large bowl; set aside. Mix dressing and granulated sugar with electric mixer on medium speed until well blended. Blend in eggs. Gradually add sifted dry ingredients alternately with molasses, mixing well after each addition.

POUR into greased and floured 13x9-inch baking pan.

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Sprinkle with powdered sugar.

Thursday, October 20, 2005

4 Meatballs Recipes

Easy Meatballs

1 lb. ground beef
1 egg
2 cloves garlic, chopped fine or 1/4 to 1/2 tsp. garlic powder
1 tbsp. Italian seasoning
1/2 c. cracker or bread crumbs

Combine all ingredients and shape into small balls (1 1/2 inch diameter). May freeze in cookie sheet for later to be browned or may brown evenly over medium- high heat turning frequently. May freeze after browning. Simply put them onto spaghetti sauce to fully reheat and defrost.
NOTE: May use large melon maker (dipped in flour) to make meat balls.


Italy Meatballs

2 lbs. ground meat
2 eggs
4 slices bread, diced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. Parmesan cheese
2 tbsp. parsley

Mix meatball ingredients in pan and shape to size meatballs you'd like. Fry in a little olive oil. after meatballs are browned put in pot of Spaghetti sauce, simmer for 40 minutes.


Meatballs In Sauce

3 lbs. lean ground beef
1 lg. onion
3 eggs
2 c. Italian bread crumbs
1 tsp. garlic salt
Salt and pepper

Mix in large bowl ground beef, onion, eggs, salt, pepper, garlic salt and 1 cup Italian bread crumbs. Form into small balls and roll in pan of 1 cup bread crumbs. Drop into hot spaghetti sauce for 1 hour.


Italian Meatballs and Spaghetti

2 lbs. lean ground beef
1 egg
1/2 c. water
1 1/2 c. cracker crumbs
1/4 c. grated Parmesan cheese
2 tsp. garlic salt
1 tsp. basil
1/4 tsp. pepper

Makes 22 large meat balls.

Make Sauce of if in a rush use jar sauce:

1 lg. can tomatoes (or 2-1 lb. cans)
1 (15 oz.) size Hunts tomato sauce
1 c. catsup
1 can mushrooms and liquid
1 c. water or tomato juice
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. garlic salt
1 clove garlic
1/4 c. cornstarch
2 tbsp. brown sugar
2 tbsp. dried parsley (or fresh)
1 tsp. oregano
1 tsp. anise seed
1 tsp. marjoram

Brown meat balls. Drain off grease. Simmer sauce slowly 15 minutes. Put meat balls in sauce and simmer 20 minutes. Serve with cooked spaghetti and Italian grated cheese and Italian bread.

Make-Ahead Italian Meatballs

Make-Ahead Italian Meatballs

Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso® dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1. Heat oven to 400ºF.
2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Recipes: Caramel Apple Bars, Apple Cinnamon Cake, Apple Crisp

Caramel Apple Bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.


Apple-Cinnamon Cake
Spice cake and apple pie filling combine to make one delicious cake!

1 package Betty Crocker® SuperMoist® spice cake mix
1 can (21 ounces) apple pie filling
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Whipped topping

1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of 13x9-inch rectangular pan.
2. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2 minutes. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan; sprinkle with remaining sugar-cinnamon mixture.
3. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean; cool. Serve with whipped topping.


Apple Crisp

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Beef n Rice Skillet

Beef and Rice Skillet

1 lb ground beef
1 large onion, chopped
2 1/2 Cup water
1 Cup uncooked rice
1 tb. beef bouillon cubes, crushed
2 Tsp dry mustard
1 Med green pepper, chopped
1 Med tomato, chopped
1 Cup Monterey Jack cheese

Brown beef with onion in a large skillet; drain off fat.
Stir in rice, water, bouillon, and dry mustard. Bring to a boil, reduce
heat and simmer until liquid is absorbed, about 25 minutes. Stir in
green pepper and tomato. Sprinkle cheese over top. Cover and remove
from heat. Let stand 2 to 3 minutes to let the cheese melt.

Salmon Pasta Salad

Salmon Pasta Salad

1 can (15 1/2 oz.) Alaska salmon
8 oz. fusilli or macaroni, cooked, drained and cooled
1 pint cherry tomatoes, cut in half
2 cups sliced cucumber
1 cup mozzarella cheese, cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese
Lemon Dressing (see below)

Drain and flake salmon. Toss flaked salmon with remaining
ingredients in large serving bowl. Toss with lemon
dressing and serve.

Makes 8 servings.

Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper, to taste

Whisk together ingredients until well combined.

Goo Goo Clusters

Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.

Wendy's Frosty

Wendy's frosty

1/2 c milk
4 tsp nesquik
2 c vanilla ice cream

Tuesday, October 18, 2005

Pumpkin Spice Cake @

Pumpkin Spice Cake II

Submitted by: Beverly

"Spicy cake that has everyone guessing what it is, and people eating it that do not like pumpkin and guessing with the others. Top with Cream Cheese Frosting if desired." Original recipe yield: 1 - 9x13 inch pan.

1 (18.25 ounce) package yellow cake mix
1/2 cup white sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
1 cup chopped pecans


Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix, sugar, baking soda, cinnamon and ginger. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cream Cheese Frosting:

Submitted by: Janni

"This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it." Original recipe yield: 3 cups.

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Best-Ever Pot Roast

Best-Ever Pot Roast

1 4-pound rump roast or your favorite roast
2 teaspoons meat tenderizer
2 teaspoons seasoned salt
1/2 teaspoon black pepper
2 tablespoons oil
1 cup water
1 bay leaf
1/2 teaspoon basil leaves

Allow roast to stand at room temperature to warm up slightly.
Moisten surface, then sprinkle with meat tenderizer. Pierce
several times with times of a fork. Place is a large skillet or
Dutch Oven that has a cover.

Sprinkle with seasoned salt and pepper; dust lightly with flour.
Slowly brown all sides in hot oil. Add remaining ingredients and
simmer for 3 hours or until tender.

This is cooked on top of the stove and not in the oven.
Carrots, potatoes and onions may be added the last 45 minutes of
cooking time if desired.

Serves 6 to 8.

Love Through Scent Spell


you will need - sampler size of your favorite Perfume/scent, a pink
candle & a pin. Using the pin, carve a heart onto the candle. Light
the candle in a window where it will receive moonlight . . Place the
Perfume/scent container in front of the candle & say - " Venus,
me the love that I lack; Through this scent, my mate attract! " Let
the candle burn itself out. Carry the scent with you when you go
& spray on a little before you leave. Repeat the invocation as you
put on the Perfume/scent!

Monday, October 17, 2005

Shake & Bake Mix

Shake & Bake Mix

1 C. fine bread crumbs
1/2 C. flour
1 tsp. cornstarch
1-1/4 tsp. salt
1 tsp. sugar
1 Tbs. plus 2 tsp. oil
1-3/4 tsp. poultry seasoning
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder.

Mix all ingredients together well. Use this as a coating for chicken
and other meats. This also works well as a coating for "oven frying".

Sunday, October 16, 2005

Chinese Chicken Chow Mein

Chicken Chow Mein

In China, chow mein is made with soft noodles. For crispy chow mein
add more oil than the recipe calls for and cook the noodles longer to
dry them
out. You can substitute shrimp or pork for the chicken.

Prep Time : 25min
Cook Time : 25min
Course : Entree
Type of Prep : Stir-Fry
Cuisine : Chinese
Occasion : Family Dinner
Serves 4 to 6



1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each


1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch


1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water


1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds


One or 2 hours before cooking, rinse the mung bean sprouts so that they
time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, add the
cornstarch last.

Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster
soy sauce, salt, pepper and cornstarch and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into
water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into
1/2-inch pieces on the diagonal. If substituting broccoli for bok choy,
peel the
stalks until no more strings come out, and slice thinly on the
diagonal. Wipe
the mushrooms clean with a damp cloth and slice. Cut the red bell
pepper in
half, remove the seeds and chut into chunks. Peel and chop the onion.
Dice the
green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2
oil. When the oil is hot, add the noodles. Fry in batches until golden.
the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown
briefly, then stir-fry until the redness is gone and the meat is nearly
through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, seasoning each with a bit
of salt
while stir-frying if desired. When cooking the bok choy or broccoli,
add 1/4
cup of water and cover while cooking. Remove each of the vegetables
from the
pan when finished stir-frying. Add more oil as needed.

Give the gravy a quick restir. Add all the ingredients back into the
making a "well" in the middle if the wok for the gravy. Add the gravy,
quickly to thicken. Mix everything together. Stir in the green onions.
Pour the
cooked vegetable and sauce mixture on top of the noodles. Garnish the
mein with the toasted sesame seeds. Serve hot.

Rice O'Brien

Rice O'Brien Josephine Ashley, Green Bay, WI

1 C. long grain rice
1 large onion, chopped
1 Tbs. soy sauce
1 large bell pepper, chopped
1 tsp. salt
1/2 tsp. poultry seasoning
2 1/2 cups chicken broth

In a 2 quart baking dish combine rice, chopped onion, salt, poultry
seasoning, soy sauce, chopped bell pepper and chicken broth. Cover
and bake at 375 degrees F. for 30 minutes, stirring occasionally
until rice is tender and bubbly.

Corn Muffins

Corn Muffins

2/3 cup sugar
1 tsp salt
1/3 cup shortening
1 tsp vanilla
2 eggs
2 cups flour
3/4 cup cornmeal
1 1/3 cups milk

Preheat oven to 400. With an electric mixer, combine sugar, salt,
shortening, and vanilla. Blend 5 minutes or until slightly creamed.
Add egs one at a
time, and mix well after each addition.
In a separate bowl, combine flour, baking powder, and cornmeal. On
speed, add half of flour mixture alternately with half milk until all
have been added. Spoon into paperlined cupcake pans and bake for 20

Saturday, October 15, 2005

Chinese Green Bean Casserole

Chinese Green Bean Casserole

16 oz. green beans (canned or frozen)
1 can Cream of celery soup(10.75oz)
1 can Bean sprouts,drained(16oz)
1 can Onion rings,Frnch-fried(3oz)

1. Mix together green beans, bean sprouts and soup in a greased 2-quart

2. Bake in preheated 350F. oven 30 minutes.

3. Sprinkle with onion rings; bake 5 minutes longer, or until onion
rings are golden brown.

Friday, October 14, 2005

Cleopatra's Cleansing Secret

Cleopatra's Cleansing Secret - Formula

We can't go around with dirty skin, but many cleansers can cause
dryness and premature aging. Instead, try this simple formula, used
by the famous beauty Cleopatra to keep her skin not only clean but
soft, youthful, and dewy.
This formula couldn't be simpler. Here are the easy directions:
Milk products contain alpha-hydroxy acids that gently cleanse and
soften skin.
1/4 cup milk, buttermilk, yogurt or sour cream
1. Use your fingertips to "wash" your face with your milk product of
2. Rinse with warm water and pat dry.
3. You can also add milk to your bath for an all-over skin softening
experience. And when you're traveling, take along a packet of
powdered milk to use!

ADailyTarot group

Kitchen Blessing

A Kitchen Blessing

To bless your kitchen, wash three stems of basil and tie them
to form a small "wand." Facing east, hold the basil in your power
and gently shake it as you move clockwise around your kitchen. As
you do
so, speak this charm:

"Bless the pantry and every pot.
Bless the oven which cooks my food and keeps it hot.
Bless each appliance, cupboard, and drawer.
Bless this kitchen, forever more!"
Hang the basil to dry, and use it as needed in recipes to bless your
food also. After the basil has been used, you can repeat this spell
if you wish.

ADailyTarot group

Thursday, October 13, 2005

Garlic Toasts

Garlic Toasts

1 loaf of Italian bread
2 cloves garlic, minced
1/2 cup olive oil
1 tsp. ground oregano
1 Tbsp. balsamic vinegar

Slice bread into 1/2-inch slices. Combine garlic, oil, oregano and vinegar and mix well. Brush each slice of bread with the mixture and broil several inches away from heat until golden brown.

Robust Garlic Baked Chicken

Robust Garlic Baked Chicken


1 (3 pound) whole chicken
1 cup unsalted butter, softened
1 lemon
3 tablespoons minced garlic
5 cloves garlic
1/4 cup chopped fresh rosemary
5 sprigs fresh rosemary
salt to taste
ground black pepper to taste
1 teaspoon paprika


Preheat oven to 350 degrees F (175 degrees C).

Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon
quarters and place to the side. With hand mixer combine butter, lemon
minced garlic and 1/4 cup chopped rosemary.

Take your hand and slide it between the skin and the meat on the
breast, as
well as loosening the 'pockets' between the leg and wing joints. Scoop
some of
the rosemary butter mixture onto your fingers and begin to stuff into
'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of
the rosemary
butter mixture and rub on the inside of the chicken.)

Season the cavity of the chicken with the salt, pepper and paprika. Add
quartered lemon, rosemary sprigs and sliced garlic to the chicken
cavity. Bind
the legs with culinary twine and tuck the wings into the leg joints to

Place the chicken breast up onto the roasting rack and into the oven.
for approximately 50 minutes, or until the juices run clear. Remove the
'stuffing', carve and serve.

Wednesday, October 12, 2005

Chicken Stroganoff

Chicken Stroganoff

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix

Place chicken in crockpot. Mix together remaining ingredients and pour
over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender.

Serve over cooked noodles or rice.

Tuesday, October 11, 2005

Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops

1/3 cup Progresso® Italian-style dry bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 pounds)
1 egg, beaten
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)

1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Classic Cuban Midnight (Medianoche) Sandwich

Classic Cuban Midnight (Medianoche) Sandwich


4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted


Split the sandwich rolls in half, and spread mustard and mayonnaise
onto the cut sides. On each sandwich, place and equal amount of Swiss
ham and pork in exactly that order. Place a few pickles onto each one,
put the top of the roll onto the sandwich. Brush the tops with melted

Press each sandwich in a sandwich press heated to medium-high heat. If
sandwich press is not available, use a large skillet over medium-high
heat, and
press the sandwiches down using a sturdy plate or skillet. Some indoor
may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches
If using a skillet, you may want to flip them once for even browning.
diagonally and serve hot.

Crockpot Cuban Chicken Fricassee

Crockpot Cuban Chicken Fricassee


1 large onion, chopped
6 cloves garlic, chopped
1/2 green bell pepper, chopped
8 small whole peeled potatoes
1 (8 ounce) can tomato sauce
1/2 cup dry white wine
1/2 tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters


In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
Stir in
tomato sauce and wine; season with cumin, sage leaf, and salt and
pepper. Place
chicken legs in slow cooker, and pour mixture over chicken. Cover, and
on Low heat until juices run clear, about 6 to 8 hours.

Cuban Beans n Rice

Cuban Beans and Rice


1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, or black beans drained with liquid reserved
1 cup uncooked white rice


Heat oil in a large saucepan over medium heat. Saute onion, bell pepper
garlic. When onion is translucent add salt and tomato paste. Reduce
heat to low
and cook 2 minutes. Stir in the beans and rice.

Pour the liquid from the beans into a large measuring cup and add
water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook
on low for
45 to 50 minutes, or until liquid is absorbed and rice is cooked.

Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup


1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste


In a large pot over medium heat, melt butter. Cook onion and celery in
until just tender, 5 minutes. Pour in chicken and vegetable broths and
in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to
a boil,
then reduce heat and simmer 20 minutes, or until chicken is no longer
and soup is hot.

Tarot Spell to Increase Psychic Visions

A Tarot Spell to Increase Psychic Visions

You need 3 tarot cards. The Star, The High Priestess, and The Hermit.

"I call upon the Source of All things to send me power.
I call upon the God to send strength to my spell.
I call upon the Goddess to give life to my spell.
I call upon the elemental forces to draw the desire of my spell.
I call upon the astral forces to receive the image of my spell.
So mote it be!"

(Holding the tarot cards in your hands)

"I bring forth these symbols for my spell to be cast.
Here shall be woven, chance, fortune, and fate,
so that my wish be quickly attained!"

(Lay out the cards in the following order. Meditate and visualize)

...........................Card 2...................................

.....................Card 1..... Card 3.............................

card 1 is The Star for inspiration, guidance, and creativity.
card 2 is The High Priestess for focusing of the mind and intuition.
card 3 is The Hermit for interpreting the knowledge you receive.

(Place a candle just above The High Priestess card)

"I am open and receptive to higher levels of consciousness.
Spirits of guidance are here for me and I channel the knowledge they
I am open and receptive. My psychic centers are quickened.
I open my eyes and ears to all impressions that are coming to me.
I spread the veil of being that I may look beyond.
I open the windows of 'where' and 'when' and I see beyond."

(Hold your hands over the cards)

"Into these cards I direct the power from within me
and the power called upon from the spiritual forces around me.
Mark well what I have done here! Bring to me my wish!
I place this petition before the God and Goddess.
May it be done for the greater good of all!
By the power of the God and Goddess and by the forces of the
I declare my spell to manifest!"

"I release now the forces of the astral plane.
I release all of the elemental forces.
I release the God and Goddess.
I release the power of the Source of All.
Farewell and I bid you thanks!"

ADailyTarot Yahoo Group

Monday, October 10, 2005

Sweet n Sour Spareribs

Sweet and Sour Spareribs

5 pound pork spareribs cut in serving size pieces
1 cup brown sugar
3 tablespoons cornstarch
1 tablespoon dry mustard
1 cup vinegar
1 cup crushed pineapple, undrained
3/4 cup catsup
3/4 cup water
1/3 cup finely chopped onions
3 tablespoons soy sauce
salt and pepper

Spread ribs, meaty side up, in a single layer shallow pan. Brown in
425F oven for 20 minutes; drain off fat. Combine remaining
ingredients, except salt and pepper, in a saucepan; stir smooth. Cook
over medium heat until thick and glossy, stirring constantly.
Sprinkle salt and pepper over browned ribs; spoon about half of the
sweet sour sauce over meat. Reduce heat to 350F and bake for 45
minutes. Turn ribs; cover with remaining sauce and bake for 30
minutes or more, or until well done.

Serves 6.

Baked Italian Chicken

Baked Italian Chicken

Serves/Makes: 8

4 chicken breasts
1/2 cup (1 stick) margarine
1 envelope mild Italian dressing mix
2 cups seasoned Italian bread crumbs

Cut breasts in half and remove skin. Melt margarine in saucepan; add
dressing mix and stir. Dip chicken in melted butter, then roll in bread
crumbs. Bake at 375 degrees F for 45 to 60 minutes.

This recipe is from CDKitchen
(C) 1995-2005 CDKitchen, Inc

Sunday, October 09, 2005

Myths about Black Cats

Myths About Black Cats

Black cats have taken a bad rap throughout history. Greek mythology
taught that a woman named Galenthias was turned into a cat and
became a priestess at the temple of Hecate, the "Dark Mother," and
sometimes known as the Mother of Witchcraft. During the 12th and
13th century, witches in Europe were often found with
their "familiars," usually black cats, and were said to turn
themselves into cats at times. During the witch-burning era of the
17th century, witches' cats were put into baskets and burned
alongside the witches.

Even in the 21st century, old superstitions have survived. In many
European countries and in the U.S., black cats signify bad luck,
while in England, your luck is said to turn good if a black cat
crosses your path.

(I tend to side with the Brits on this. Out of all the cats I've had in my life, black ones tend to be the nicest, sweetest pets of all. I need another black cat in my life as my last black cat Magick passed on a few years ago.)

Rice Pudding

Rice Pudding

1 cup raw rice
1 1/2 cups sugar
1 stick butter (not margarine)
2 Tbsp. vanilla extract
3 eggs
3 cups milk or more
1 1/2 cups raisins

Preheat oven to 325 degrees. Cook rice according to package
directions. Mix all ingredients together and place in a baking
dish (a smaller, deeper dish is better than a larger shallow one).
Sprinkle with cinnamon and bake until firm and light brown, about
1 to 1 1/2 hours. Serve slightly warm.

Scalloped Tuna n Potatoes

Scalloped Tuna and Potatoes

5 cooked potatoes
1 (7-ounce) can tuna in oil, drain and save oil
1 tablespoon diced onion
1 can condensed cream of celery soup

Slice potatoes and flake tuna. Fill greased casserole with
alternate layers of potatoes, tuna and onion and celery soup
until all are used. Pour the oil from tuna over mixture and
sprinkle with paprika.

Bake in hot oven (425 degrees F.) about 30 minutes.

Serves 4 to 6.

Saturday, October 08, 2005

Halloween Black Cat Cake

Halloween Black Cat Cake

Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Cut 1 layer of cake to form head, ears and tail of cat, tail of cat is cut as a crescent moon, ears cut tri-angular shape, once you cut that what you have left is the cats face, use the other round cake layer to form the body.

Here is link to recipe page to show diagram of cat assembly:

Bluberry French Toast Bake


1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl
by hand until smooth. Stir in bread cubes until coated. Pour
bread mixture into pan. top evenly with cream cheese, blueberries
and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400 degrees. Uncover and bake 20 to 25 minutes or until golden
brown. Sprinkle with powdered sugar and sere with syrup.

Yield: 8 Servings

Flowers n Feelings

For centuries, people have used flowers and herbs
to represent thoughts and feelings.

Baby's Breath - Happiness
Bay - Glory, Honor, Loyalty, Faithfulness
Basil - Best Wishes, Warm Friendship
Borage - Courage
Boxwood - Endurance
Chamomile - Patience
Chervil - Sincerity, Warm Feelings
Cockscomb - Affection
Coriander - Hidden Warmth, Concealed Feelings
Elderflower - Compassion, Sympathy,
Evening Primrose - Inconstancy, Uncertainty
Everlastings - Never ceasing remembrance
Fennel - Strength, Flattery
Geranium - Comfort, Consolation
Hyssop - Loving Sacrifice
Ivy - The Love of God & Goddess
Lavender - Luck; Devotion, Silence, Love
Lemon Balm - Comfort
Lemon Verbena - Herb of Venus; Unity
Marjoram - Joy
Mint - Eternal Refreshment, Wisdom
Myrtle - Love, a first declaration of Love
Nasturium - Conquest
Oregano - Substance
Parsley - Festivity
Pink - Pure Affection
Rosemary - Remembrance
Rose, Red - Love
Rose - Silence
Rue - Repentance
Saffron - Marriage
Sage - Wisdom, Esteem
Salad Burnet - A Merry Heart
Savory - Interest
Southernwood - Constancy
Spearmint - Warm Feelings
Tarragon - Lasting Interest
Thyme - Courage, Activity
Yarrow - Marriage

Friday, October 07, 2005

Easy Oven-Fried Fish

Oven-Fried Fish

Brush 2 1/2-pounds fish fillets (sole, cod, or flounder or your
liberally with milk. Season with salt and pepper and
roll in dry bread crumbs.

Grease a baking dish generously with butter or margarine, put it (empty) in oven at 475 degrees F. for 4 minutes. Put fillets in pan and bake at 475 degrees F., about
4 minutes per side (turn them once) or until crisp.

Serves 6

Fish A La Maison

Fish A La Maison

1 pound fish fillets (your favorite)
1 egg, beaten
1 tablespoon milk
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup salad oil
Creole Sauce

Dip fish fillets in combined egg and milk, then in mixture of
crumbs and cheese. Brown on both sides in oil. Serve with
Creole Sauce.

Creole Sauce

1 cup chopped celery
1 cup chopped green pepper
1/4 cup chopped onion
1 (8-ounce) bottle Catalina French Dressing

Cook celery, green pepper and onion in small amount of Catalina
Dressing until tender. Add remaining dressing; heat through.

Makes 4

Cheesy Meat Loaf

Cheesy Meat Loaf

In large bowl beat 1 egg then add the following: 1 1/2 pounds hamburger
3 slices soft bread, torn into pieces
1 cup milk
1 small chopped onion
1/2 green pepper, chopped
1 tsp. Worcestershire sauce
1 tsp. salt
3 slices American cheese (tear into little pieces)
1/2 cup ketchup

Mix all of the above together real good and put in loaf pan. Spread a
little ketchup on top and bake at 350 for 1 hour. When done, drain
grease off and put a couple slices of cheese on top. Put back in oven
for a few minutes till the cheese melts. Then you're ready to eat.

Mushroom Porkchops

Mushroom Porkchops

6-8 boneless pork loins
Salt/Pepper to taste
oil, for cooking
1 large (family-size) cream of mushroom soup
1/2 C Water

Heat oil in large skillet. Flour pork loins, then fry in hot oil
(turning often) while adding salt & pepper to taste. Transfer pork
loins to baking pan. Spoon the cream of mushroom soup on top of and
surrounding meat. Pour 1/2 can of water over the entire pan. Cover with
foil. Bake at 350-degrees for 2 hours. Mushroom soup makes a great gravy.

Shepherd's Pie

Shepherd's Pie

1 baked pie crust
1 lb lean hamburger cooked and drained
1 can French cut green beans (drained)
1 cup ready made Mashed potatoes
1 evelope Beef gravy mix

Bake your pie crust and let cool
cook beef gravy as the directions say and put aside
Reheat slightly the mashed potatoes

Layer as follows:

1 layer cooked hamburger
1 layer French green beans
1 layer mashed potatoes

repeat and end up with last layer of mashed potatoes.

Preheat oven to 350
Cook in oven about 20 minutes just enough to heat
pie through good.

Serve with gravy on top..

This will freeze well (without gravy) and serves
4 large portions.

Serve with beef gravy.

Mini Salisbury Steak

Salisbury Steak

1 lb hamburger
dash of itallian seasoning
dash of pepper
dash of salt
dash of onion powder
dash of oregeno
smashed crackers
6 packets brown gravy

Put hamburger in a bowl, mix all ingredients,
EXCEPT the brown gravy, in a mixing bowl. when
thoroughly mixed make into small patties, and fry them
for 5 minutes on each side. while frying all the
patties preheat your oven to 375. when all patties are
done, bake them for one hour. while they are baking
prepare your gravy in a large pan/pot. When patties are done baking, let them
simmer in the gravy for 15-30 minutes.

makes about 24 patties.

Apricot Chicken

Apricot Chicken

1 jar apricot preserves
1 bottle Wishbone Russian dressing
1 pkg dry onion soup mix
cut up chicken (any pieces you like)

Smear apricot preserves on chicken. Pour Wishbone Russian dressing over
it. Sprinkle with dry onion soup mix.
Bake at 325° for 1-1 1/2 hours.

Easy Peanut Clusters

Easy Peanut Clusters

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch pieces
3 c. salted Spanish peanuts

Melt chips. Add peanuts. Drop by teaspoonsfuls onto wax paper and let
cool. Store with wax paper between each layer so they won't stick
together. Cover peanut can with wrapping paper (Christmas, etc.) and
stick matching bow on plastic cover. Don't forget wax paper between
each layer. Makes a great Christmas gift.

Sweet n Sour Meatballs New England Style



2 lbs. lean ground beef (can use 1/2 beef and 1/2 turkey)
1 package Lipton Beefy Onion Soup Mix
1 cup flavored bread crumbs
3 eggs
garlic powder, salt & pepper to taste.

Mix together meatball ingredients and shape into small meatballs and
place into a good size baking pan.

Sweet and Sour Sauce:

1 bottle Heinz chili sauce
1 bottle of water (use chili sauce bottle)
1/2-3/4 cup brown sugar
1 can whole berry cranberry sauce
1/4 c. red wine (optional)
Mix together ingredients for sweet & sour sauce in a sauce pan and
simmer until well blended.

Pour sweet and sour sauce over meatballs. Bake 2 1/2 hours at 350
degrees turning meatballs every half hour.
Meatballs can be kept warm in a slow cooker or a crock pot.
This recipe also freezes well.

Nacho Haystacks

Nacho Haystacks

1 can refried beans
1 lb hamburger cooked
sour cream
grated cheese
chopped lettuce
chopped tomatoes
chopped onions
sliced olives

Layer the first 5 ingredietns in a 9x13 pan. Bake until cheese melts.
layer remaining ingredients. Dip with nacho chips or spoon over them.

Thursday, October 06, 2005

French Crumb Topping


1/3 c. butter
1/3 c. brown sugar
3/4 c. flour
1/2 c. chopped nuts (optional)

Make French Crumb Topping by mixing 1/3 cup butter and
1/3 cup brown sugar together. Cut in 3/4 cup flour. Stir
in nuts (optional) and sprinkle topping over pie or
muffins before baking.

Pumpkin Dump Cake

Pumpkin Dump Cake

1 29-ounce can pure pumpkin
1 12-ounce can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine

Preheat oven to 350 degrees.
Mix first six ingredients until well blended, and pour into a 13 x 9
greased pan.
Sprinkle cake mix on top and then cover with pecans.
Pour melted margarine over top.

Bake 50 minutes.

Top with whipped cream to serve.

Apple Nut Cake


3 eggs
1 3/4 c. sugar
1 c. vegitable oil
2 c. flour
1 tsp. baking soda
1 tsp cinnamon
1 c. chqpped nuts
4 or 5 tart apples, cored, peeled, and cut in bite size pieces

Mix ingredients in order listed. Bake in 13 x 9 inch pan. Bake at 350
degrees for 1 hour.
The receipe says nothing about greasing the pan but I always use my
cooking spray on it.

Pineapple Cream Cake

Pineapple Cream Cake

4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.

Wednesday, October 05, 2005

Easy Parmesan Chicken Fingers

This recipe is great if you're in a hurry and have kids.

Easy Parmesan Chicken Fingers

1/3 cup KRAFT 100% Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 lb. chicken tenders or boneless skinless chicken breasts, cut into strips
3/4 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 400°F. Add cheese to coating mix in shaker bag. Moisten chicken with water. Shake off excess water.
ADD 2 or 3 chicken tenders to shaker bag; shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard shaker bag and any remaining coating mixture.
BAKE 12 to 14 min. or until chicken is cooked through. Serve with barbecue sauce for dipping.

Tuesday, October 04, 2005

Morning Mix Up

Morning Mix Up

2 cups frozen hash browns
1 cup fully cooked ham ( or sausage)
1/2 cup chopped onion
2 Tbsp cooking oil
6 eggs
salt and pepper to taste
1 cup shredded Cheddar cheese

In large skillet, saute onion, ham, and potatoes in oil for 10 minutes
until potatoes are tender. In a small bowl, beat eggs, salt and
pepper. Add
to skillet. Cook, stirring occasionally, until eggs are set. REmove
heat and gently stir in cheese. Spoon onto a serving platter.

Ham Fried Rice

Ham Fried Rice

1-2 cups diced, cooked ham
4-5 cups cooked rice
1 bunch green onions (include green parts), sliced
2 eggs
1/2 tsp garlic salt
3 Tbsp soy sauce
1 small package frozen peas, defrosted

Heat frying pan. Add 2 Tbsp cooking oil. Sprinkle in garlic salt.
eggs and scramble. Stir in rice. Add ham, onion, and peas. Mix
Add soy sauce and mix well. Serve immediately.

Cheddar Potato Strips

Cheddar Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 Tbsp butter
salt and pepper
1/2 cup shredded cheddar cheese

In greased 9x13, arrange potatoes in a single layer. Pour milk over
potatoes. Dot with butter. Sprinkle with salt and pepper. Cover and
bake at 425
for 30 minutes or until the potatoes are done. Sprinkle with cheese.
uncovered 5 minutes longer or until cheese is melted. Makes 4

Sunday, October 02, 2005

Easy Beef Stew

Beef Stew

Makes 6 Servings

1 onion, chopped
2 c. celery, chopped
1 1/2 lbs. stew meat
2 c. chopped carrots
2 c. cubed potatoes
1 reg. size can tomato soup
1 reg. size can cream of mushroom soup
salt and pepper to taste

Put all in crockpot and cook on low for 6-8 hours.

*you can add sweet peas towards the end of cooking time, use frozen peas or canned.

Tasty Applesauce

Tasty Applesauce

3-4 macintosh apples
1-2 tsp sugar
1/4 cup apple juice or water

Peel, core and dice your apples. Mix apples with sugar and juice in a
medium pot. Cook over medium to low heat until apples are very soft.
up with a spoon or puree and enjoy! This recipe is very good hot or

Saturday, October 01, 2005

Pork Tenderloin Parmesan

Pork Tenderloin Parmesan


1 lb. pork tenderloin
3 Tbs. bread crumbs
1 Tbs. grated Parmesan cheese
1/2 tsp. salt
freshly ground pepper
olive oil, as needed
1 small onion, chopped
1 clove garlic, minced


Cut tenderloin crosswise into eight slices, each about 1-inch thick.

Flatten each slice to 1/2-inch thickness. Combine crumbs, cheese,
salt and pepper. Dredge pork slices to coat. Add oil to a large
heavy skillet and pan-fry meat slowly with onion and garlic about
eight minutes.

Cook until meat is done and the onion and garlic are softened. If
the meat finishes first, remove it to a plate and keep warm.