http://www.recipelink.com
Betsy (9:00:51 pm) :
Mom's Casserole for the 90s
Recipe By : Woman's Day Magazine
Serving Size : 6
1 teaspoon oil
1 cup chopped onion
8 to 12 ozs. ground turkey or chicken
1 can tomato sauce
2 cups frozen chopped broccoli -- OR
equivalent chopped fresh -- parboiled
1 tablespoon Worcestershire sauce
3/4 teaspoon allspice
2 cups dry shell pasta, cooked and drained
2 cups nonfat cottage cheese
3 tablespoons grated Parmesan cheese -- or Fat Free pamesan
Heat oven to 350 F. Have a large 3 quart casserole ready. Heat oil in large
nonstick skillet. Stir in onion and ground turkey, breaking up any chunks
with wooden spoon. Cook for 4-5 mins. until turkey is opaque and onion
crisp-tender. Stir in soup, broccoli, Worcestershire sauce and allspice.
Cook for 3-4 mins. until broccoli is thawed. Spread 2-3 T. turkey-vegetble
sauce in bottom of casserole. Cover with a layers with 1/2 of pasta, 1/2 of
cottage cheese, 1/2 of Parmesan cheese and 1/2 of remaining sauce. Repeat
layers. Bake for 35-40 mins. at 350 F. until hot and bubbly.
------------------------------------------------------------------------Cath (9:07:10 pm) : unusal but good
CHOCOLATE ZUCCHINI CAKE
1/2 c butter
1/2 c oil
1 3/4 c sugar
2 eggs
2 c zucchini (shredded,
1/2 c milk
1 t vanilla
2 1/2 c flour
1/4 c cocoa
1 t soda
1 t salt
3/4 c chocolate chips
3/4 c nuts
Cream together first 7 ingredients. Mix together dry ingredients and add to
batter. Pour into 9 x 13 inch pan. Top with chocolate chips and nuts. Bake
60 minutes at 325.
From Sylvia Schuler Eisenbraun in the Wall Drug Cookbook
------------------------------------------------------------------------Betsy (9:11:55 pm) : Title: Fudge Dessert with Kahlua Cream
Categories: Desserts
Yield: 10 servings
-----------------------FUDGE DESSERT----------------------
2 c Sugar
1/2 c Flour
3/4 c Cocoa
1 c Butter; or margarine, melted
5 Eggs; slightly beaten
2 ts Vanilla
1 1/2 c Pecans; chopped
------------------------KAHLUA CREAM-----------------------
1 c Whipping cream
More?
3 tb Kahlua
1/2 c Powdered sugar; sifted
Fudge Dessert - combine sugar, flour, cocoa, butter,
egg, and vanilla; beat 3 to 4 mins. at med. speed with
an electric mixer. Stir in pecans. Spoon into 10
lightly greased 6-oz. souffle dishes or custard cups.
Place dishes in a shallow pan; pour warm water to
depth of 1" into pan. Bake at 300~ for 40 mins. or
until tops are crusty. Remove dishes from water, and
cool. Dollop or pipe Kahlue Cream on top.
Kahlua Cream - Combine all ingredients; beat at med.
speed with an electric mixer until soft peaks form.
Yield - 2.1/4 cups.
Source: Paula McCollum of Springtown, TX (Southern Living, 9/91)
------------------------------------------------------------------------Betsy (9:14:43 pm) : "This is Medrich's svelte version of the Chocolate
Decadence torte in her
first book. Make it at least a day before you plan to serve it. Note: you
will need two baking pans-- a cake pan and another, larger one to set it
in while baking.
THE NEW CHOCOLATE DECADENCE
---------------------------
Ingredients:
vegetable oil spray
5 ounces bittersweet or semi-sweet chocolate, chopped finely
1 whole egg
1 egg, separated
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened Dutch process cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar, divided use
3/4 cup low-fat (1%) milk
1 1/4 cups or more raspberry sauce (recipe follows)
Enlightened whipped cream (recipe follows)
Position rack in the lower third of oven and preheat to 350 degrees F. Spray
sides of an 8 -inch round cake pan (with a solid bottom) with vegetable oil
spray and line bottom with parchment paper. Put a kettle of water on to
boil.
[... as I recall, one can make parchment paper by smearing white paper with
butter on both sides, can anyone confirm this??!]
Place chopped chocolate in a large mixing bowl. COmbine 1 whole egg and 1
egg yolk in a small bowl with vanilla. Place 2 egg whites in a medium
bowl with cream of tartar. Set all 3 bowls aside.
Combine cocoa, flour, and 2/3 cup sugar in a 1- to 1 1/4-quart
heavy-bottomed saucepan. Whisk in enough of the mild (about half) to form
a smooth paste. Mix in the remaining milk. Cook over medium heat,
stirring constantly with a wooden spoon or heatproof paddle to prevent
burning (especially around the bottom edges) until mixture begins to simmer.
Simmer very gently, stirring constantly, for 1 1/2 minutes.
Pour hot mixture immediately over chopped chocolate. Stir until chocolate
is completely melted and smooth. Whisk in egg and vanilla mixture. Set
aside.
Beat egg whites and cream of tartar at medium speed until soft peaks form.
Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high
speed until stiff but not dry. Fold a quarter of egg whites into
chocolate mixture to lighten it. Fold in remaining egg whites.
Scrape mixture into cake pan and smooth top. Set cake pan in baking pan
that is at least 2 inches deep and 2 inches wider than the cake pan and
place on oven rack. Pour enough boiling water into the larger baking pan
until to come about 1/3- to 1/2-way up the sides of the cake pan. Bake
exactly 30 minutes. Surface of the torte will spring back when pressed
but will be quite gooey inside. Remove cake pan and water pan from oven.
Remove cake pan from water and cool completely on a rack.
Wrap in plastic and refrigerate overnight before serving. Dessert may be
refrigerated for up to 2 days or frozen for up to 2 months.
To serve, unmold by sliding a thin knife or metal spatula around the sides
of the pan to release the torte. Place a piece of waxed paper on top of
the torte. Invert a plate on top of waxed paper and invert torte onto
plate. Remove pan and peel away parchment paper. Turn torte right-side up
again and remove waxed paper.
Cut into wedges with a thin, sharp knife. Dip knife in hot water and wipe
it dry between cutting slices. Or cut with dental floss like a moist
cheescake. Serve each slice with about 2 tablespoons of raspberry sauce
and a dollop of enlightened whipped cream. Serves 12.
Per serving: 184 calories, 6g fat (26% calories from fat), 3.7g
protein, 35.9g cholesterol
RASPBERRY SAUCE
---------------
Ingredients:
2 (10-12 ounce) pakages of frozen raspberries
sugar (optional)
Thaw raspberries, drain them and reserve juice. Puree berries breifly in
a food processor. Sieve puree to remove seeds. Thin with some of
reserved juice if desired. If puree seems too tart, sweeten to taste.
Cover and refrigerate until serving. May be refrigerated for 3 days or
frozen 6 months or longer. Makes 2 to 2 1/2 cups.
Per 2 tablespoon serving: 30 calories, 0.05g fat (1% calories
from fat), 7.74g carbohydrates, 0mg cholesterol
------------------------------------------------------------------------Janet (9:16:46 pm) : Medrich is a GENIUS!! There are still a couple copies
of her Low-Fat book on sale at Williams-Sonoma in Santa Monica, if anyone is
around here
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Betsy (9:17:13 pm) :
CREAM OF CORN SOUP
2 cups water
1 cup dry skim milk
2 tablespoons chopped chives or green onions
2 tablespoons flour
1 12 oz. can whole kernel corn
salt and pepper to taste
Combine 1 cup of water, the dry milk, chives and flour in an electric
blender and mix thoroughly. Add corn and blend until corn is chopped
fine. Pour soup into a heavy saucepan. Add remaining water and heat
slowly, stirring well. When soup comes to a boil, simmer for 1 to 2
minutes. Add salt and pepper to taste.
4 servings at 161 calories and 0.6 grams total fat
This was exceptionally quick and easy and very delicious.
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Betsy (9:17:50 pm) :
This recipe was taken from the "now gone" TV Home Show.
Chicken broth can be substituted for the veg. broth.
When I made this, my 10-yr-old gson, who is highly allergic to milk and
milk products ate this soup with seemingly no ill effects.
LOW-FAT CREAM OF BROCCOLI SOUP
2 cup onions, diced
3 tbs flour
6 cup hot veg. broth (canned)
2 cup broccoli, chopped
2 cup carrots, diced
4 tbs margarine
Salt, Pepper to taste
1 can Evaporated skim milk
Saute onions in margarine.
Add flour, stir until brown.
Add broth.
Puree broccoli and carrots, saving a few whole to add last.
Add broccoli and carrots to onion and broth mixture.
Whisk in can milk.
Add veggies you had saved.
Cook 20 min.
Enjoy!
Shirley Rowe
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Janet (9:18:09 pm) : Robin, use non-fat evaporated milk instead of cream ..
or pureed white beans to "cream" it ... I LOVE that! Also very nutritious.
Ooo, that sounds good, Betsy!
----------------------------------------------------------------------------
Betsy (9:19:02 pm) : Great tips Janet!
I made this up to satisfy my need for something warm and filling. Although
it's getting toward warm weather (still c-o-l-d here in the midwest!), it's
a keeper, I think! The best part: the house smells great when making this
or reheating! Enjoy!
LITE CREAM OF VEGGIE SOUP
4 cups vegetable broth
1 lb. carrots, diced
1 bunch of broccoli, stems peeled and diced and the head cut into flowerets
1/2 head cauliflower, cut into small flowerets, including stem if you like
1 lb. potatoes, cut into bite sized pieces
1 onion, diced
1 tsp or more of your favorite seasoning (I use McCormick Parsley Patch
Salt Free and a garlic pepper that I mix up myself)
1/2 tsp. ground curry
1/8 tsp. ground pepper
1 can skimmed evaporated milk
chopped parsley (optional)
seasoned croutons (optional) - I make my own from any leftover bread
Over low heat in a soup pot, cook half of the carrots, half of the broccoli,
potatoes, and onion in the broth for about an hour. Add milk and stir
thoroughly. Puree half of the mixture in a blender until smooth, making
sure you include a good amount of potatoes. Return to the pot. Add the
seasonings and remainder of the carrots and broccoli and cook about 10
minutes longer. If you want it even thicker, add more potatoes, which you
can also blend separately and add in. Serve hot, topped with parsley and
seasoned croutons. If desired, add additional uncooked broccoli and carrots
to the bowl just before serving or heating up.
Note: for my vegan daughter, I blended before adding the milk and put hers
aside. It was green soup!
Natalie.Frankel@mixcom.com
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Janet (9:20:59 pm) : Oh yum ... also, it can be thickened easily with
instant potato flakes. I haven't touched cream in years (so why am I not
thin???? waaaaa)
----------------------------------------------------------------------------
Betsy (9:21:12 pm) :
Newsgroups: alt.food.fat-free
Butternut squash soup
mec6@quads.uchicago.edu (rini)
Well, I had another winter squash soup this evening and it was also
delicious! Much heartier than the previous. This is adapted from
The Greens Cookbook (by Deborah Madison and Edward Espe Brown).
Corn, Bean and Pumpkin Stew (or I like to call it "Anasazi Stew")
1 cup pinto beans, soaked overnight and drained (I used canned)
salt
1 large onion
3 cloves garlic
1 tbsp paprika
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1/4 tsp cloves
1 lb stewed tomatoes (I used canned)
3 cups of pumpkin or other winter squash, peeled and diced
1/2 cups corn kernels
2 (or more) diced (fresh or canned) chiles
Cook beans with some salt until tender. Drain, reserving the cooking
liquid.
Saute' onion for one minute over high heat, then add garlic and the
other spices and cook over medium heat. (Saute' in vegetable stock
of course!) Add 1/2 cup of reserved bean broth of stock and tomatoes
and cook 5 minutes.
Add the pumpkin or winter squash along with enough bean broth (+ additional
vegetable stock if necessary) to cover and cook for 30 minutes. Add
the corn, beans and chiles. Add more broth, stock, or salt as necessary.
Garnish with cilantro if desired. I served this with ff quesadillas
and it was all really tasty!
rini
----------------------------------------------------------------------------
Betsy (9:22:11 pm) :
CREAM OF CAULIFLOWER SOUP
1 head cauliflower (a small one)
2 cups water
2 cups dry skim milk
1 packet Butter Buds
1 tablespoon flour
2 tablespoons chopped green onions
salt and pepper and garlic powder to taste
Discard stem from cauliflower and break the head into flowerets. Steam
or parboil until still slightly firm. Drain. While cauliflower is
cooking, whirl the remaining ingredients except for seasonings in an
electric blender. Add cauliflower and continue to blend at low speed,
stopping before the vegetable is completely pureed to keep some texture.
Season to taste. Pour into heavy pot and add salt, pepper and garlic
powder to taste. Heat slowly, stiring to prevent sticking. Thin with
additional skim milk if neccessary.
Makes 4 servings at 234 calories and 0.6 grams of fat per serving.
Barbara B.
------------------------------------------------------------------------Cath (9:22:51 pm) : Quick chocolate sundae ideas (extract from major list,
home cooking, 7/97)
Chocolate Overload - Chocolate ice cream, Chocolate chip ice cream,
chocolate sauce, brownie chunks, whipped cream and chocolate sprinkles.
Mint Madness - Chocolate mint ice cream, chocolate sauce, quarter
chocolate-covered peppermint patties and whipped cream.
Black, White and Tan - Chocolate fudge, vanilla and coffee ice cream, warm
fude sauce, whipped cream and coffee ban candies.
Chocolate covered cherry - Vanilla ice cream, pitted halved Bing (sweet
cherries), chocolate sauce, cherry syrup and whipped cream.
Mandarian Chocolate Sauce - Chocolate or vanilla ice cream, chocolate sauce,
drained canned Mandarian oragne segments, whipped cream and shaved
chocolate.
Triple Chocolate Brownie Sundae - A scoop of chocolate ice cream on top of a
brownie topped with chocolate sauce, whipped cream and a cherry.
------------------------------------------------------------------------Betsy (9:24:13 pm) : Oh WOW Cath - we saved calories for that eating the FF
soup :-)
From: "Maxine L. Wolfson" MLW@VAX02.AMS.ORG
Subject: Rcp: Roasted Vegetable Broth
I found the original of this recipe in the New York Times Sunday
Magazine. but the best outcome of it that I've had, came last
week with a very modified batch of ingredients. They called for
a carrots, onions, turnip, parsnip, and some other stuff. I used
carrots, celery, shallots (my new experimental veggie), mushrooms,
and a halved butternut squash!
Maxine's Veggie broth
3 carrots, cut in large chunks
2 sticks celery, cut in chunks
2 onions cut in half
4 shallots, cut in half
several cloves garlic
1 butternut squash
oil for the pan
water
1 teaspoon each basil, dill, parsley, Mrs. Dash Table mix (slightly peppery
savory flavoring).
1/2 cup fresh (well, mine was kind of wilted) chopped parsley
Spray or wipe oil onto the bottom of a large roasting pan. Cut the squash
in half, scrape out the seeds, and place face down. toss the rest of the
veggies except for the parsley, onto the pan. Roast in a 400 degree F
oven for 45 minutes to 1.5 hours until well carmelized.
Place 12 cups of water into a large stock pot (I used an 8 quart pot).
Add the all the roasted vegetables except for the squash. Have that
for dinner. Pour 1 cup cold water into the pan, and scrape out the
carmelized stuff thats coating it. Pour this into the stock pot.
Add herbs and spices, and bring to a boil. Reduce heat, and simmer
for 2 to 3 hours.
Remove from heat, and remove vegetables. Strain through cheesecloth.
Keeps in the refrigerator for 1 week, or freezes well.
NOTES:
I use this broth in gravy, sauteing, tomato sauce, and anyplace else
that boullion or meat stock is called for.
The original recipe called for throwing the veggies away, but I grind
them up and add egg and crumbs and make a veggie loaf. They are kind
of sorry looking, so I don't leave them in the soup, but the loaf
tastes pretty good.
maxine in ri
mlw@math.ams.org
------------------------------------------------------------------------Janet (9:24:16 pm) : There's a technical difference somewhere along the way,
but for home use, I consider them interchangeable (stock and broth). As a
cheater broth, Better Than Bouillon is GOOD!
------------------------------------------------------------------------Betsy (9:26:33 pm) : Here's one for your Dad Cath:
From: elober@aol.com (Elober)
Subject: Potato Cheese Soup
Date: Sun, 10 Jul 1994 02:24:22 GMT
3 lg. potatoes, peeled & sliced thin
1 large yellow onion, diced
1 tbs. parsley flakes
1 tsp. garlic powder
salt to taste
fresh ground black pepper to taste
1 tbs. margarine
4 heaping tbs. Cheez Whiz
pint half 'n half.
Combine potatoes, onion, parsley, garlic, salt and pepper in large sauce
pan. Add water, to barely cover potatoes. Bring to boil. cover; reduce heat
Simmer until potatoes are tender, 20-25 min. remove from heat. Add
margarine, cheese, and h'n h. Stir to melt cheese. Reheat until hot through,
but don't boil. Serve with garlic croutons or bread sticks. Even better
second day.
NOTE: Fresh parsley, garlic can be used for greater flavor. Amounts
of cheez whiz and cream can be varied to control richness.
------------------------------------------------------------------------Janet (9:28:53 pm) : In case he has has a cholesterol concern with all this
dairy, I'm thinking again about pureed beans .. they're pretty high in
calories per serving ... and tofu is nutritious but high-ish in fat.
Blended, he'll never know.
----------------------------------------------------------------------------
Robin (9:29:28 pm) : ok Cath, those are my tricks for some of my elder
patients. ensure has some recipes that you can use as well. Have you ever tried some of them?
------------------------------------------------------------------------Betsy (9:35:47 pm) : Cath - check this site out:
Guidlelines for Weight Gain
http://www.fhp.com/mosaic/weigtgan.htm
Check the Special Diets section here at TKL for more:
http://www.recipelink.com/specialdiets.html
------------------------------------------------------------------------------------------------------------------------------------------------Betsy (9:42:24 pm) : Cherry Nut Bread (Pie Filling Bread)
1 c. all-purpose flour
1 c. whole wheat flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
3 eggs, beaten
1 c. chopped nuts
1 can (21 oz.) cherry pie filling (try apple and blueberry)
Combine all ingredients and mix thoroughly by hand. Pour mixture into 9 x 5
inch loaf pan. Bake in preheated 350 degree oven for 1 hour and 10 minutes
or when tested done.
------------------------------------------------------------------------Cath (9:46:59 pm) : here is something I typed in
Variety of Ensure Flavors
Gourmet Flavor Mix together these flavors of Ensure
Chocolate Turtle 4 fl oz chocolate and 4 fl oz Butter pecan
Milk Chocolate 6 fl oz chocolate and 3 fl oz Vanilla
Jamocha 6 fl oz Chocolate and 3 fl oz Coffee
Jamocha Nut 3 fl oz Chocolate and 3 fl oz Coffee and 2 fl oz
Butter Pecan
Coffee and Cream 6 fl oz Vanilla and 3 fl oz Coffee
Cickaigne 3 fl oz Vanilla and 3 fl oz Chocolate and 3 fl oz
Eggnog
Creamy Eggnog 4 fl oz Eggnog and 4 fl oz Vanilla
Choco-Nog 6 fl oz Chocolate and 3 fl oz Eggnog
Neopolitan 3 fl oz Chocolate and 3 fl oz Vanilla and 3 fl oz
Strawberry
Strawberry Eggnog 6 fl oz Strawberry and 3 fl oz Eggnog
Source: Ensure Add, Coping (Living with cancer), March-April 1996, page 33
----------------------------------------------------------------------------
Liz (9:47:16 pm) : Topic, topic, we don't need no stinkin' topic.
----------------------------------------------------------------------------
jude (9:47:46 pm) : all the better!
----------------------------------------------------------------------------
Janet (9:48:01 pm) : oooo .. MORE flavor combinations .. I love it!
----------------------------------------------------------------------------
Robin (9:48:24 pm) : Hey, Cath. Have you actually tried these flavors?
----------------------------------------------------------------------------
Betsy (9:48:46 pm) : Jude - we've been holding a Recipe Riot and recipes
have ranged from casseroles to chocolate, FF Soups, high cal stuff for
Cath's Dad....
----------------------------------------------------------------------------
Cath (9:48:51 pm) : I typed them all in, heck if I know where they are
----------------------------------------------------------------------------
Janet (9:49:12 pm) : hahaha, Liz!
Where did that "don't need no stinkin'...." originate?
----------------------------------------------------------------------------
Cath (9:49:29 pm) : no, Dad only likes vanilla, I only like the chocolate
plus
----------------------------------------------------------------------------
jude (9:49:40 pm) : Cath...My son prefered the "Boost" flavors during his
chemo...although I think it may have been an image thing with him..he was 17
------------------------------------------------------------------------jude (9:53:01 pm) : I also used to make him homemade potato soup...it can be
fortified with dry milk, potato flakes, cheese, sour cream (fat
free)....plus it doesn't hurt when the mouth is sore.
----------------------------------------------------------------------------
Janet (9:53:57 pm) : My Dad survived lung cancer about 4 years ago and can
only taste milk shakes and some chicken thing at Dairy Queen. Ewwww.
Everything else tastes like sulphur to him, he says. I never thought of
Ensure or Boost, etc.
------------------------------------------------------------------------Cath (10:03:10 pm) : Instant Cream of Chicken Soup
Yield: 8 ounce serving
1 package (single serving) instant cream of chicken soup mix
* cup (6 fl.oz) Vanilla Ensure
Heat ensure to serving temperature . Do not BOIL. Add heated liquid to
powder. Stir and serve.
Per serving Calories: 275, Protein 8gm
Source: Ensure Add, Coping (Living with cancer), March-April 1996, page 33
Real Chocolate Shake
Yield: One 12-ounce serving
1 can (8 fl. Oz.) Vanilla Ensure
* cup chocolate ice cream
Place all ingredients in blender. Blend until uniform consistency is
reached.
Per serving: Calories: 388, Protein 11gm
Source: Ensure Add, Coping (Living with cancer), March-April 1996, page 33
Custard Gelatin
Yield: 4 - 1 /2 cup servings
1 tablespoon unflavored gelatin
2 tablespoon cold water
2 cans (8 fl oz each) Vanilla Ensure
Sprinkle gelatin into water to soften. Combine softened gelatin and 1 can
ensure (8 fl oz) in saucepan. Cook at medium heat until gelatin dissolves,
stirring constantly.
Add remaining can of ensure. Pour mixture into serving dishes. Chill until
set.
Per serving: 388 calories, 11gm protein
Source: Ensure Add, Coping (Living with cancer), March-April 1996, page 33
------------------------------------------------------------------------Cath (10:14:17 pm) : Here is what I made for my Dad today
BEEF/HM NOODLES
1 lb Pot roast
1 Egg, beaten
Flour
Salt/pepper
Water
cook beef covered with water in dutch oven. Meanwhile beat egg,add fl our
till like pie dough. Flour your board, roll like pioe
dough. Let stand to dry, cut in 4 pie shape pieces. Flour each piece.
Overlap each and sli ce longways. Remove meat from brooth.
Bring brooth to a boil, add noodles , stir. Cook about 15 to 20 min. Tear up
meat and return to noodles.
From: MOM (FAMILY) 11/10/75
*she made in silver stock pot. Dad said it was better reheated. serve over
mashed potatos
------------------------------------------------------------------------Cath (10:15:10 pm) : VEGETABLE SOUP
1 Pot roast
3 Potatoes-peeled/cubed
1 med Onion-chopped
Cabbage-shredded(optional)
1 can G.beans whole (8oz)
1 can Corn (8oz)
1 can Peas (8oz)
2 can Tomato sauce (8oz)
1 can V8 juice (4oz)
1 T Salt
1 t Pepper
Saltine crackers
Simmer Roast covered with water until done. Remove frombrooth. Add potatoes
and onions and cook awhile. Add
vegetables, sauce and the torn up meat. Cook 1/2 more.Serves :6
From: MOM (FAMILY)
*Mom added shredded cabbage. I add v8 juice for flavor. Best reheated. * Mom
made in Silver crock on cold winter days.
------------------------------------------------------------------------Cath (10:16:06 pm) : while into family recipes, here is the best
Our Family's Chip Dip
2 jars Kraft Pimento Cheese Spread
3 T Mircle Whip
3 T Milk
chopped onion to tasted
Combine all. Chill for an hour or so. Thin with milk, if neccessary. Serve
with chips.
------------------------------------------------------------------------Velma (10:17:27 pm) :
When somebody dies, a cloud turns into
an angel, and flies up to tell God
to put another flower on a pillow.
A bird gives the message back to
the world, and sings a silent prayer
that makes the rain cry. People dis-
appear, but they never really go away.
The spirits up there put the sun to
bed, wake up grass, and spin the
earth in dizzy circles. Sometimes you
can see them dancing in a cloud during
the day-time, when they're supposed
to be sleeping. They paint the rain-
bows and also the sunsets and make
waves splash and tug at the tide.
They toss shooting stars and listen to
wishes. And when they sing wind-
songs, they whisper to us, don't
miss me too much. The view is nice
and I'm doing just fine.
- Ashley
------------------------------------------------------------------------Cath (10:26:55 pm) : sounds good
homearts email just came, new this week
Great Garlic
To grow great garlic, you need to know when to plant it, how much to water
and fertilize, and when to harvest. This week, Ms. Grow-It-All reveals her
secrets on growing the perfect clove. Plus: the scoop on strawberries,
Japanese-style gardens, and repairing damaged trees.
You'll find it at: http://homearts.com/depts/garden/groq26f1.htm
Food/Cooking
Cook Up a Winner!
Here's your chance to win a $250,000 donation to your favorite charity, and
have lunch with screen legend Paul Newman. Find out how to enter the seventh
annual Newman's Own/Good Housekeeping Recipe Contest, now on HomeArts!
You'll find it at: http://homearts.com/gh/food/57newmf1.htm
------------------------------------------------------------------------