I received an e mail w/ attachment from a CYBER friend. My Norton did not send off any bells and whistles, and I do want to open it. She said she made her own program for this and all I have to do is click on the paper clip. Is there any was I can open this attachment and not have it affect my e mail? Thanks, Cece

This was written by one of our many talented people on another list. Anita happens to be exceptionally talented. Linda Bee WHAT? WINTER AGAIN....? To go where the sun shines How nice it would be.. To flee from where snow falls So cold to my feet. Cold air gives me headaches And freezes my nose Must wear boots and woolens Not high heels and hose I smell of the Vick's fumes Instead of cologne Throughout the cold winter NINE Oregon months I'd fly with the birds - south To bask in the sun But my love has turned to A bird of the snow So long as he keeps me All toasty and warm With his arms around me I'll stay right at home!!! © 2001 Anita Guyer

> Tis the season to be thankful, and I am thankful to have > discovered a cornucopia of links so you can plant new seeds > and sprout a harvest full of ideas, techniques, and activities > for your children and students. > > Pilgrim Mouse: > http://www.dltk-kids.com/crafts/thanksgiving/mpilgrim.html > > Pilgrim Paper Plate Craft: > http://www.dltk-kids.com/crafts/thanksgiving/mplatepilgrim.html > > Thanksgiving: > http://www7.50megs.com/ggeorge/thanksgiving/thanksgiving1.html > > Thanksgiving Greeting: > http://www.geocities.com/Heartland/2328/tkgiving.htm > > Thanksgiving Songs: > http://www.dltk-kids.com/crafts/thanksgiving/songs.html > > Turkey Wreath: > O * O *O * O O * * O <º)(((((~((((((>>>< * <º)((((~((((>< missi

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NASA Science News for November 2, 2001 A new and unorthodox treatment under study by NASA-funded doctors could reverse bone loss experienced by astronauts in space -- and relieve osteoporosis sufferers here on Earth. FULL STORY at http://science.nasa.gov/headlines/y2001/ast02nov_1.htm?list489379

Here is a site to go to, to learn about making computer projects. Font Farewell's and Template Too-da-loos !! Cece http://mindit.netmind.com/go/10001/26569795/10242943/198/3

Laugh yourself healthy How do you feel when you have had a good laugh? You feel great right? Studies show that smiling and laughing, actually can improve your health. I believe it too. When I was on a recent holiday to England, I spent a week with my favorite aunt. We laughed so much, smiled so much, we just had a good old silly time, because we both can get quite silly, and considering we both live with clinical depression, I think that’s pretty good. We ARE good for each other. The point is, I felt so good that week, even though I had a long journey to actually arrive at her home and should have been exhausted, I was not. I also felt relaxed, and less tense that entire week. Here are some of the benefits that laughing has on your body: -Laughing expands blood vessels, encouraging tissue healing -Laughing helps your lymphatic system get rid of toxins, burn fat and relax muscles -Laughing exercises your abdomen and diaphragm. -Laughing improves your circulation -Laughing and even smiling increases the production of endorphins, your body’s natural pain killers. -Laughing and smiling helps reduce stress (I love it) So there you go, thought I would share this with you this week. If you think you have nothing to make you laugh, go rent a comedy that you know will make you laugh, joke around with a friend, no matter how old you are, or do something silly with the kids, that’s sure to make you laugh, or if not laugh, then smile. Smiling cannot hurt, it can only make you feel better, so try it *SMILE* Your friend Sunny

Philadelphia Scrapple Recipe The Bette's Diner recipe for a Pennsylvania Dutch classic 2 pounds pork shoulder (or pork butt) 1 whole fresh pork hock 2 cups yellow cornmeal 1 teaspoon cayenne 1 teaspoon sage 1 tablespoon salt 1 teaspoon white pepper 2 teaspoons black pepper Cut up pork shoulder (butt) into 2 inch chunks. Cover the pork, hock, sage and cayenne with water in a stock pot. Simmer for about 2 to 3 hours or until meat falls apart. Drain and reserve stock. Pull meat from bone and chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside. Measure 5 cups of stock and return to pot. Bring it to a simmer, add meat, cornmeal, salt and peppers and stir constantly until thick and smooth, about 15 to 30 minutes. Pour mixture into 2 loaf pans and refrigerate until completely chilled. Unmold scrapple, slice and fry until golden brown and crisp on both sides. Makes 12 servings Note: serve with applesauce or maple syrup. Great with poached eggs and grilled tomatoes. Nutritional Information Per Serving: 265 calories; 14 g fat; 15 g protein; 18 g carbohydrates; 54 mg cholesterol; 583 mg sodium. Recipe courtesy Bette's Oceanview Diner.

Hi listers, For me, here in Yellowknife, winter is already here and the smoking/ grilling season is over. But I do have a nice stock of smoked goose breasts, various game sausages and fish in the freezer to hold me over until next summer. Here's a warming winter dish that we made a version of recently.... This is what happens when a Hungarian gypsy wanders into the Canadian north country and marries a Cree woman. (Joe was my SIL's first husband.) ---------- Recipe via Meal-Master (tm) v8.05 Title: Joe Vegso's Gypsy Transylvanian Erdelyi Rakott Kaposzta Categories: Hungarian, Venison, Sausage, Goose, Smoked Yield: 4 Servings 1 lb Wine sauerkraut 1/2 c Rice 1/2 lb Piece side bacon; unsliced 2 Smoked wild goose magrets Salt & Pepper 1 md Onion 1 cl Garlic 1 tb Rose Paprika 1/2 lb Smoked moose sausages; -Csabai style 3/4 c Sour Cream 3 fl Milk 1/2 c Stock Salt, pepper and paprika Sauerkraut: Wash well. Soak 10 minutes. Squeeze dry by handfuls & hold. Rice: Rinse well. Add boiling water. Cook 5 minutes. Rinse in cold water and hold. Bacon: Cut off rind along with 1/4" fat & Hold. Cut bacon into 1/4" chunks. Fry slightly crisp. Hold. Reserve fat. Smoked goose breast: Cut into 1/2" cubes. Brown in bacon fat. Set aside. (A magret is a boneless, half breast.) Onion: Chop fine. Sweat in bacon fat. Mince garlic and add to onion, fry until fragrant. Add paprika, mix well to coat onions. Scrape out into a bowl with goose breast and bacon. Sausages: We used a hard, fairly spicy, cured and smoked link. Almost pepperoni like. (Csabai is a city in Hungary with a distinctive style sausage.) Slice into 1/4" coins. Brown & hold with goose etc. Stock: Can use any good mushroom, chicken, wild fowl, beef or mild venison stock. We used a ptarmigan stock infused with dried ceps. Bring to a boil in fry pan. Scrape up browned bits etc. Pour over goose etc & mix well. Line a heavy casserole with sauerkraut. Spread meat/onion mix over this. Spread rice over this. Blend sour cream and milk and pour evenly over rice. Bacon Rind: Score & cut into pieces. Distribute over top. Add a little salt, pepper and paprika over top. Cook over medium heat until it boils and sizzles. Transfer to a 350 F preheated oven and bake uncovered 1 1/4 hours adding 1/2 cup stock after 1st hour. Based on a recipe passed onto my niece from her father, Joe Vegso, with research, help and adaptations from Barrie Lax. Jim Weller ----- Cheers, YK Jim

Thanks Myron for the Great Ideas: ~*~ Great Ideas For Halloween Decorations (on Food) Want to decorate your cupcakes, cakes, cookies, etc. to look great - and be edible too? Here are some candies you can use for different parts of your creations. Candy Corn - Use for horns, fangs, noses, or "Jack-O-Lantern" mouths. Chow Mein Noodles - Use for spiked hair on monsters or legs on spiders. Gum Drops - Use them whole for eyes, ears, or noses. Or cut, press and shape then into designs. Ring-Shaped Hard Candy (LifeSavers) - Use for eyes without pupils or add a small colored candy in the center for the pupil. Chewy Fruit Snacks Rolls (Fruit Roll-Ups) - Great to cut into shapes for hair, leaves, collars, or a walkway. Some Fruit Roll-Ups have the shapes already cut into them! Fruit Shaped Candy - Use for fangs, horns, or eyebrows. Ring-Shaped Gummy Candy (Gummy LifeSavers) - Use the same as the hard candy, or cut in half for closed eyes, eyebrows, or ears that stand out. Remember to "glue" the candy onto your creation with frosting. This will cut down on the toothpicks that are hazardous to the mouth! ~*~ Halloween Face Paint 1 ts cornstarch 1/2 ts water 1/2 ts cold cream 2 dr food coloring In a small mixing bowl, combine all ingredients, mix well. ~*~ Salsa Jack - Find a nice round pumpkin, cut open top as you would for a jack-o- lantern. Clean out seeds. Draw face with black marker. Fill with your favorate Cheese/Salsa dip ~*~ Spooky Jacket Potatoes Serving Size: 8 Ingredients: 4 medium sized potatoes 2 Tbsp. butter 1 Tbsp. milk 2 Tbsp. sour cream 2 Tbsp. grated cheese 1/2 tsp. salt Black Olive (slices) Preparation: Preheat oven to 400 degrees. Skore potatoes with your fork. Bake for 25 to 30 minutes or until the potatoes are cooked through. Remove potatoes from oven, and allow them to cool. When potatoes are cool enough to handle scoop out the centers, be sure to leave 1/2 inch or so around the sides so the potatoes stay whole. In a bowl place all remaining ingredients, and the scooped out potatoes. Mix potatoes through. Place the mashed potatoes in the potato jackets. Dry black olive slice with a paper towel. Cut slice into tiny pieces. Place slices on potatoes two pieces for the eyes, and one for the nose. Place potatoes back in the oven and bake for an additional 15 minutes. ~*~ Pumpkin Pie Muffins 1 c whole wheat flour 1/2 c all-purpose flour 1/3 c packed brown sugar 2 t baking powder 1/2 t baking soda 1 t cinnamon 1/4 t ginger 1/4 t nutmeg 1/4 c raisins 3/4 c canned solid pack pumpkin 1/4 c safflower oil 1/4 c nonfat plain yogurt 1 ea egg Preheat oven to 375 F. Line muffin tin with paper or foil cups. In a large bowl, combine 1st nine ingredients . In a medium bowl, combine all the wet ingredients until well blended. Add all at once to the dry ingredients; stir only until moistened. Batter will be slightly lumpy. Spoon the batter into the muffin cups. Bake 20-25 min until golden and springy to the touch. Remove muffins from the pan and let cool on a wire rack. They taste better when hot. You can freeze them and reheat for 30 sec. in a microwave. ~*~ Pumpkins Beyond Pies Did you know that pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium? And pumpkin seed oil and pumpkin seeds are a good source of zinc and those unsaturated fatty acids that are so effective in preventing prostate ailments. A USDA study indicates that diets high in pumpkin as a fiber source tend to curb the appetite, and cause one to absorb less fat and fewer calories from food. ~*~ Cooking the Pumpkin: Boiling/Steaming Method: Cut the pumpkin into rather large chunks. Rinse in cold water. Place pieces in a large pot with about a cup of water. The water does not need to cover the pumpkin pieces. Cover the pot and boil for 20 to 30 minutes or until tender, or steam for 10 to 12 minutes. Check for doneness by poking with a fork. Drain the cooked pumpkin in a colander. Reserve the liquid to use as a base for soup. Follow the steps outlined below in Preparing the Puree. Oven Method: Cut pumpkin in half, scraping away stringy mass and seeds. Rinse under cold water. Place pumpkin, cut side down on a large cookie sheet. Bake at 350¡F for one hour or until fork tender. Then follow the procedure outlined below in Preparing the Puree. Microwave Method: Cut pumpkin in half, place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, check for doneness. If necessary continue cooking at 1-2 minute intervals until fork tender. Continue as outlined below in Preparing the Puree. Preparing the Puree When the pumpkin is cool enough to handle, remove the peel using a small sharp knife and your fingers. Put the peeled pumpkin in a food processor and puree or use a food mill, ricer, strainer or potato masher to form a puree. Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions, place in ridged freezer containers, leaving 1/2-inch headspace or pack into zip closure bags. ~*~ For cooking, small pie pumpkins are best. Small to medium sizes are best for baking and cooking because of their finer texture and flavor. Look for a firm pumpkin with a heavy feel, and smooth orange skin. Avoid cracks and bruises, these can cause premature deterioration. ~*~ Whole, unblemished pumpkins will keep for several months in a cool dry place. Once the pumpkin is cut open it should be wrapped, placed in the refrigerator and used within five days. If pumpkin is cooked and frozen, it will keep for up to six months. ~*~ Pumpkin Yields: 1 5-pound pumpkin = about 4½ cups mashed, cooked pumpkin. One 16 to 17 ounce can = about 2 cups mashed. ~*~ Pumpkins can be diced into chunks, steamed as a vegetables, spiced with nutmeg to enhance the flavor and served as a side vegetable to any dish. Pumpkins can also be mixed with a variety of fruits and vegetables such as apples, pears and rhubarb. Grains and pumpkins complement one another and work together to create delicious casseroles. ~*~ This versatile vegetable can be used in a vast variety of dishes: Pot pie -- Add pumpkin to hashed meat with apples, pears, rhubarb or other fruits. Casserole -- Combine with rice and mince green pepper in a thick white cheese sauce. Soup -- Add pureed carrots, sliced onions and leeks, chopped celery and parsley to pumpkin. Souffle -- Mix pumpkin with white sauce, eggs and cheese. ~*~ Instead of throwing away the seeds, try them as a snack. Wash the seeds well. Spread them in a single layer on cookie sheet to dry. Then, roast them at 375 degrees Fahrenheit for 20 to 30 minutes or until they are dry. Dot with butter and brown for 5 to 10 minutes 400 degrees. Stir often until toasted. Sprinkle with salt, cool and serve. ~~*~~ What do birds give out on Halloween night? Tweets... ~~*~~ Sally Jo

Leftover Candy Recipes: CHOCOLATE TOFFEE COOKIES (Made with Heath Bars) 1/2 cup (1 stick) unsalted butter, room temperature 1 cup plus 2 tablespoons sugar 1 large egg 1 tablespoon dark rum 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces) 1/2 cup chopped almonds Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds. Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.) Makes about 3 dozen. S'MORE NAPOLEON (Made with Hershey Bars) 1 1/4 cups whipping cream 5 ounces white chocolate (or white chocolate chips) 1 ounce cold milk 12 graham crackers 16 marshmallows (regular size, not miniature) 4 Hershey's chocolate bars (1.55-ounce size) Whip cream. Melt white chocolate in top of a double boiler or in microwave. Stir milk into melted white chocolate to combine and allow to cool; fold into whipped cream. Reserve. Break one graham cracker in half. Place three squares of Hershey's chocolate bar on each half and cook in microwave for 45 seconds, or until the chocolate begins to melt. Remove from microwave and place a marshmallow on top of the chocolate on each graham cracker half. Return to microwave for 15 seconds or until the marshmallow begins to inflate. Remove from microwave and top each with another half graham cracker. Press down to set. Top with a dollop of white chocolate mousse and repeat for more s'mores. Makes 8 servings. ~*~ SNICKERS CAKE For convenience, you can use the mini candy bars available in one-pound bags. For cake 10 ounces semisweet chocolate, finely chopped 1 1/4 cups (2 1/2 sticks) butter, room temperature 1 1/2 cups sugar 8 large eggs, separated, room temperature 2 teaspoons vanilla extract 1 1/4 cups roasted unsalted peanuts, coarsely chopped (about 6 ounces) 1 cup cake flour Pinch of cream of tartar For buttercream 5 egg yolks 1 1/2 cups plus 1 1/2 tablespoons sugar 1 1/2 cups water 10 ounces semisweet chocolate, finely chopped 2 1/4 cups (4 1/2 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature 10 1-ounce Snickers bars, chopped into small pieces Make cake: Preheat oven to 350°F. Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and cool to barely lukewarm. Using electric mixer, cream butter in large bowl until light and fluffy. Gradually add 1 1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and gently fold in. (Batter will be very thick.) Using clean dry beaters, beat whites with cream of tartar in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter to lighten. Gently fold in remaining whites. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen, if necessary. Turn out onto racks. Peel off paper. Cool to room temperature. (Cakes can be prepared 2 days ahead. Wrap tightly and refrigerate.) Make buttercream: Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes. Meanwhile, stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup registers 234°F. to 240°F. (soft-ball stage). Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, about 10 minutes. Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and let stand until cool but still liquid. Gradually beat butter into yolk mixture 1 tablespoon at a time. Add chocolate and stir to combine. Transfer 2 cups buttercream to small bowl; stir in chopped Snickers bars. To assemble cake: Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining Snickers buttercream over. Top with third cake layer. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. (Can be assembled 2 days ahead. Cover with cake dome and refrigerate.) Bring cake to room temperature before serving. Serves 12. ~*~ TRAIL MIX (Made with M&M's) Can be prepared in 45 minutes or less. 1 1/4 cups M&M's 1 1/4 cups salted peanuts 1 1/4 cups raisins 1/2 cup finely chopped dried apricots chocolate twig candies (available at specialty foods shops) for garnish In a large bowl toss together well the M&M's, the peanuts, the raisins, and the apricots. Divide the trail mix among 6 cups and garnish the cups with the chocolate twig candied. Serves 6. ~*~ Butterfinger Cheesecake The cheesecake was a huge hit with all!! Crust 1.5 cups graham cracker crumbs 3/4 stick unsalted butter, melted 1/8 cup packed golden brown sugar scant 1 tsp. vanilla extract Filling 1.5 cups crushed Butterfingers bars 3 (8 oz.) packages cream cheese, room temp. 1 cup sugar 2 T. vanilla extract 1 cup sour cream 4 large eggs Chocolate layer 5 oz. chocolate (semisweet) 5 oz. heavy cream (or a bit less) (I'm guessing at these last two measurements - I just kinda threw it together!!) crushed Butterfingers For crust: Preheat oven to 350°. Butter 9-inch springform pans. Blend all ingredients in processor until moist. Press onto bottom and 2 inches up sides of pan. For filling: Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Add 1.5 cups of crushed candy. Pour into crust. Bake cake until golden on top, cracked around edges and just set in center (a little over an hour). Transfer to racks; let cool. Meanwhile, coarsely chop chocolate and place in med. bowl. Heat cream and just when boiling pour over chocolate. Let sit one minute, then stir until smooth. Take 1/3 of mixture and put in ziplock bag, put aside. Put the remaining 2/3 chocolate mixture in the fridge for about 10 minutes to thicken. Remove and pour/spread over cake. Then sprinkle crushed Butterfingers over the chocolate glaze. Finally, snip an end of the ziplock and drizzle the chocolate glaze over the candies. Chill over night. ~*~ Chewy Choc-Peanutbutter Cookies (with Reese's Peanut Butter Cups) This recipe is my own combination & modification of the Hershey's chocolate cookie recipe and a Reeses cookie recipe. You really can't get much more decadent, the cookie melts in your mouth and the peanut butter cups DO melt in your hands :) for something a bit less messy, peanut butter M&Ms are a great substitute! Chewy Chocolate-Peanut Butter Cookies 2 C all-purpose flour 3/4 C Cocoa 1 t baking soda 1/2 teaspoon salt 1-1/4 C (2-1/2 sticks) butter, softened 21/4 C sugar 2 eggs 1 T vanilla extract 10-oz. pkg.) Peanut Butter M&Ms or large bag mini peanut butter cups 2 C chopped salted peanuts · Preheat oven to 350F · Stir together flour, cocoa, baking soda and salt. · In large bowl, beat butter and sugar with electric mixer until light and fluffy. · Add eggs and vanilla; beat well. · Gradually add flour mixture, beating well. Stir in chips or M&Ms (if using). · Roll rounded teaspoons of dough in chopped nuts & drop onto ungreased cookie sheet. I like to flatten them a bit so that they spread more evenly and don't take quite as long to cook. · Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) · If using peanut butter cups, push 1 cup into center of each cookie immediately after removing from oven. · Cool slightly & carefully remove from cookie sheet to wire rack, taking care not to touch cups (they will be melting at this point). Cool completely. Hide from everyone & enjoy the whole batch with LOTS of milk :) About 4-1/2 dozen cookies. ~*~ Chocolate Oatmeal Cookies (made with Hershey Bars) 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal** 24 oz. chocolate chips 2 cups brown sugar 1 tsp salt 1 8 oz Hershey Bar (grated) 4 eggs 2 tsp baking powder 3 cups chopped nuts (your choice) 2 tsp vanilla ** Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. ~*~ COOKIE POPS Peanut Butter Cookie Pops (with Milky Way or Snickers) 2 eggs 1 cup sugar 1 cup firmly packed brown sugar 1 cup butter or margarine 1 cup peanut butter 2 tsp vanilla 3 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 20 wooden popsicle sticks (from craft store) 20 Snickers or MilkyWay fun size bars (not the bite sized) Combine sugars, butter, peanut butter, vanilla and eggs. Beat well. Add flour, baking soda, baking powder and salt. Mix well. Insert stick into small end of candy bar about 2 inches. Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered. Place 4 inches apart on ungreased cookie sheet. Bake at 375 degrees (F) for 13-14 mins or until golden brown. Cool 10 mins. Remove from cookie sheets. ~*~ Fantasy Fudge Cookies (with Reese's Pieces) 1 cup butter, room temp 1 1/2 cups sugar 2 eggs, room temp 1 tsp vanilla 2 cups flour 2/3 cup unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp salt 1 - 8oz pack Reeses Pieces candy 1/4 cup semisweet choc. chips. Cream butter and sugar. Blend in eggs one at a time. Stir in vanilla. Combine flour, soda, cocoa powder, salt. Slowly beat into creamed mixture. Stir in candy and choc chips. Drop by teaspoonful onto lightly greased cookie sheets. Space 2 inches apart. Bake at 350 til set but still very soft. 10 - 12 minutes. Cookies will firm as they cool. ~*~ FONDUE CHOCOLATE (with Nestlé Crunch) ..Elegant Dessert Dunk 10 ounces chocolate* 1/2 cup light cream 2 Tbsps kirsch (or Cognac or Cointreau) Dunkables I also add the following which I think makes it even better: 1/4 tsp cinnamon 1/4 tsp ground cloves *A swiss milk chocolate product called Toblerone which contains honey, almonds and other flavorings is an ideal chocolate to use. Other blends also make interesting fondues, such as Nestle's Crunch. I use Dark Chocolate...but you can really use anything you enjoy. 1. Break chocolate into pieces about one- inch square and combine with other ingredients into fondue pot. 2. Place over low heat and stir until chocolate is melted and mixture is smooth. I use a double boiler. 3. Stir until chocolate is melted and mixture is smooth. Keep over low heat to serve. ~*~ Hidden Kiss Cookies (with Hershey's Kisses or Rolos) 1 c granulated sugar 1/2 c firmly packed brown sugar 1/2 c margarine softened 1/2 c shortening(Crisco) 2 eggs 1 tsp vanilla 3 1/3 c flour 1 tsp baking soda 1/2 tsp salt 60 (about)unwrapped Hershey's Kisses 1/2 c finely ground nuts (optional) Preheat oven to 400 degrees.Mix sugars,margarine,shortening,eggs,and vanilla.Mix until well creamed and fluffy. Stir in flour,baking soda,and salt.Blend well.Add nuts if desired. Shape about 1 tbsp of dough around each chocolate kiss.Place about 2 inches apart on an ungreased cookie sheet.Bake until light brown,about 8-10 minutes (I baked them 7 minutes). Cool. Makes 5 dozen. Rolo caramels may be used instead of kisses. ~*~ M & M Cookies 1 stick butter or margarine, softened 1/2 c. butter-flavored shortening 3/4 c. firmly packed brown sugar 1 1/2 tsp. vanilla extract 1 egg 1 3/4 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 c. M & M's Cream butter and shortening in large bowl, add brown sugar and vanilla, cream until light and fluffy. Beat in egg. Stir flour, baking soda, and salt together in separate bowl. Blend into first mixture. Fold in 1 c. M & M's. Cover dough with plastic wrap and refrigerate for easier handling. Preheat oven to 350. Shape dough into 2-inch balls. Place 4 inches apart on ungreased baking sheet. Use remaining cookies to decorate tops of cookies. Bake 15-20 minutes until golden. Cool 2 minutes. Gently transfer to racks with large spatula. Makes 14 jumbo cookies. ~*~ Milky Way Cake 8 Milky Way candy bars (2.15 oz. each) 1 cp. butter or margarine 2 cps. sugar 4 lg. eggs, separated 1-1/4 cp. buttermilk 1/2 tsp. baking soda 2-1/2 cps. all-purpose flour 1/2 tsp. salt 1 cp. pecans, chopped 6 squares (6 oz.) semisweet chocolate Preheat oven to 325 deg. Grease & flour a 10" tube pan. Melt candy bars & butter, stirring frequently in large, heavy dutch oven over low heat (note: I would do this in the microwave). Remove from heat & stir in sugar. Combine egg yolks, buttermilk & baking soda in small bowl until blended. Combine flour & salt in another bowl then add to candy mixture alternately with buttermilk mixture, beginning & ending with dry ingredients. Stir in pecans. In clean mixer bowl, beat egg whites until stiff but not dry -(I've never understood this!). Fold into batter. Pour into prepared pan. Bake 1-1/4 hours or until set and pulls away from sides of pan. Cool on rack 15 min. Unmold & cool completely. Melt chocolate in top of double boiler over simmering water. Spread over cooled cake. ~*~ Palm Beach Mint Brownies (with York Peppermint Patties) 8 oz. unsweetened chocolate 2 sticks unsalted butter 5 large eggs 3¾ C sugar 1 tbls. + 1 teas. instant espresso powder 2 teas. vanilla extract ½ teas. almond extract ¼ teas. salt 1-2/3 C sifted flour 2 C walnuts, broken in large pieces 2 bags York peppermint patties Microwave chocolate and butter, stir until smooth, set aside. Beat eggs, sugar, espresso powder, vanilla, almond extract and salt in large bowl of electric mixer at high speed 10 minutes. While egg mix is beating, line a 13x9" pan with foil and brush with butter or spray with Pam. Unwrap mints (put about 15 aside; you won't need them all). When egg mix has hit 10 minutes, reduce speed to low; add chocolate mixture (which may still be warm). Beat just until mixed. Add flour; beat on low speed just until mixed. Remove bowl from mixer; stir in nuts. Pour half of mixture (about 3½ C) into the pan. Place 1 layer of mints, touching each other and edges of pan, all over batter. Pour remaining chocolate mixture over; smooth top. Bake at 425° until brownies have firm crust, but center is wet when tested with toothpick, about 30 minutes. You may have some burned edges, which you can cut off later. Cool on wire rack. Remove pan and foil lining, and refrigerate several hours or overnight before cutting into bars. Pack in airtight box. They freeze perfectly. ~*~ Peanut Butter Kiss Cookies (Hershey's Kisses) 1 cup brown sugar 1 cup white sugar 1 cup Jif peanut butter 1 1/2 cups Crisco shortening 2 eggs 4 cups flour 1 tsp. baking soda 1/4 tsp. salt 1 tsp. baking powder Cream together sugars, shortening, and peanut butter. Stir in eggs. Sift together dry ingredients. Work together all until thoroughly blended. Preheat oven to 375 degrees. Roll dough into 1 inch balls and roll in granulated sugar to coat. Place balls on a greased cookie sheet and bake for 9 to 10 minutes, until they spread out and just begin to brown. Remove cookies from oven and press a Hershey's kiss gently into the center of each cookie. Return to oven and bake for another 2 to 5 minutes. Allow cookies to cool for 5 to 10 minutes before removing from cookie sheet. ~*~ Prize Winning Fudge (with Hershey's bars) 4 c. sugar 1 can evaporated milk 1 12-oz. pkg. semisweet chocolate chips 15 oz. Hershey's Chocolate Bar 7 1/2 oz. jar marshmallow creme 1 tsp. salt 1 tsp. vanilla Mix sugar and milk in saucepan, bring to a boil. Add salt, boil over med. heat for 5 min. exactly. Place chips, broken up chocolate bar and marshmallow creme in large bowl. Pour half of the hot mixture over this. Mix thoroughly, then add remaining half of milk mixture. Add vanilla, mix until this begins to cool. Pour into a large greased pan and allow to cool. Cut in small squares. ~*~ Prize Winning Oatmeal Drop Cookies (With M&M's) Liz Tracy This is a special cookie. I decided to whip up a batch in variation and the winner was with the added ingredient of 1 cup of raisins. As of today, I see daily as I walk into my kitchen a decorated jar with 3 of my winning cookies along with my Red Ribbon attached displayed since the year of 1991. Ingredients: 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 2 cups rolled oats 1/2 cup brown sugar 1/2 cup white sugar 1 cup shortening 2 eggs 1/3 cup milk 1 teaspoon vanilla extract 1 cup raisins, chopped nuts, chocolate chips, M&M candies, OR coconut (your choice) Directions: 1. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. 2 Add oatmeal, brown sugar, white sugar, shortening, eggs, milk, and vanilla. Mix together. Stir in 1 cup of either chopped nuts, raisins, chocolate chips, M & M candies or coconut. 3 Drop by teaspoonful onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Makes 5 dozen

~*~ Keep a few ceramic tiles in the kitchen. When you're getting ready to serve dinner, heat them in the oven for a few minutes. They make great warmers in the bottom of bread and roll baskets. ~*~ If you're working from an instruction booklet and can't seem to keep it open, grab a bag clip. This will hold the pages open to where you need them, and you can clip your plastic wrap in there too. Plus, if you need those directions at eye level, just hang the clip from a hook on the wall. ~*~ Stenciling: Stenciling is an easy way to add character to walls, furniture, and even fabrics. Ü Tape your stencil evenly to your project. Ü Lay out a piece of newspaper and a small plastic tub, and put a small amount of paint into the tub. Ü Dip the tip of your brush into the paint and gently dab the bristles on the newspaper. This will ensure an even amount of paint on the brush. Ü Carefully and sparingly dab the stencil with the brush using and up and down movement, and make sure that you keep your brush at a right angle to the project so that the bristles don't slip under the cut outs. Ü Once you've finished a section, gently pull the stencil away from the project and move it to the next section. Ü Repeat the process until you've covered the entire area. ~*~ Squirrels Squirrels scamper into your home through the chimney. They hate the smell of aftershave so you can leave an open bottle in the fireplace grate with the flue open to drive them back out. Ü Squirrels also can't stand the smell of ammonia. Pour a little into a dish and put that on the grate. (Open some windows so there is ventilation). Ü Mice stay far away from mint. If you know where a mouse has entered the house, saturate a rag with peppermint oil and stuff it in the opening. Ü Mix three tablespoons of peppermint soap in a spray bottle with 12 to 16 ounces of water. Then spritz it around openings and pipes. As a bonus, ants hate peppermint too, so you can take care of two pests with one squirt! Ü Plant mint near entrances and borders, this is another good way to keep those little critters away. ~*~ Vinyl Tiles A loose or bulging tile in your vinyl flooring is really easy to fix. Ü Cover the loosened area with foil and run a hot iron back and forth over the area several times. Be careful because the foil will become hot to the touch. The heat from the iron will soften the tile adhesive and reactivate it. Ü Peek under the foil. When you can see the loose area beginning to stick back down, put several heavy books over the foil and leave them overnight. This will keep the tile in place and tight to the floor while the adhesive sets. Ü If you have to remove a damaged tile, follow the same process, but when the adhesive is soft, use a large putty knife to pry the tile up from the floor. Ü For a small gouge in your vinyl flooring, grab your child's crayon box. There is sure to be a color that matches. Just melt it into the gouge and then buff it to a shine. ~*~ Grouping pictures together on a wall can really make a statement, but it can be intimidating. Ü Lay a large sheet of paper out on the floor. Play with arranging the pictures on the paper. Remember that the top line of an arrangement should be level to guide the eye in the right direction. Ü When you're finished, trace around each picture frame to make a template. Ü Number each picture with a sticky note and write that number on the template. Ü Remove the pictures. As you do, flip each over and use a ruler to measure how far down you will need the nail and mark that on your template. Ü Attach the template to the wall with some tape, and gently tap an awl at each spot you've marked for your nails. Ü Take down the paper and put in the nails. Then you can hang the pictures according to the numbers on your "map." ~*~ If you have a phone jack that is old and needs to be replaced, try doing it yourself, it's easier than you might think. Ü Use a screwdriver to remove the old jack cover from the wall, and carefully loosen all of the screws inside the housing. This will disconnect the phone wires and the old connector block. When everything is loosened, carefully remove the old block. Ü Use a paintbrush to get any dust and dirt off of the wall and the wires. Ü Screw the new block into the wall. Ü Notice that the new jack and block are marked with the letters g, r, bk and y. These represent the colors of the wires: green, red, black and yellow. Match each of the colored wires from the wall to the correct terminal and wrap the wires clockwise around the screws. Ü Insert the wires from the new housing, which are also color coded, behind the screw and then carefully tighten each one down. Ü Replace the housing. ~*~ Drafts can sneak in all over your house, but one of the most common places is around the doors. You can improve your heating and cooling costs by simply adding doorsweeps. Ü Pick up a doorsweep at your local hardware store. Ü Measure the door, then cut the sweep down to size with some tin snips if necessary. Ü Hold the sweep against the door and test it's position. A good sweep should cover any gap but not scrape the floor. An easy way to test this is to attach the sweep to the door with some fun tack. Ü Once you have the sweep in position use a sharp pencil to mark the holes where the screws will go. Ü Remove the sweep pre-drill the holes for the screws, use the brush attachment on your vacuum to clear away any dust and dirt. Ü Put the sweep back into position and put the screws into place. ~*~ You think you're ready to wallpaper, but you're not sure where to start. Here's what you need to know! Ü Measure the distance around the room in feet and multiply that number by the height to get the square footage. A roll of wallpaper will generally cover 36 feet, but you want to be sure you have a little extra in case of mistakes, or big repeats in your pattern. Divide the square footage by 30. The answer is the number of rolls you'll need. You can deduct about a half roll for each window and door in the room. Ü Make sure that all of your wallpaper comes from the same lot. If it isn't, the rolls could have color variations that will make your wallpaper job look uneven! Ü Before you wallpaper, cover any stains with a latex paint and let it dry. The latex will ensure that the stains don't show through the new paper. ~*~ Hanging a wallpaper border is an easy project that can give any room a whole new look. Ü If you're painting the room, do it a week in advance, so the paint will be completely dry and the border will adhere. If you aren't painting, just make sure the walls are clean and smooth. Mark a guideline around the perimeter. Ü Roll the border so it's paste side out. You'll want to make sure that it isn't a tight roll so you can get all of the paste wet. Ü Put the roll into a tray of water for 15 to 30 seconds. You'll want to make sure that your tray is deep enough to cover the entire roll. Ü Remove the border from the tray and slowly fold it paste sides together into a book or accordion. When it is all folded, let it sit for a minute or two. Ü Start in an inconspicuous spot like behind the door. Just smooth the border onto the wall with a damp sponge. Make sure you get rid of bubbles as you go. Ü When a section is up, all you have left to do is clean it with a fresh sponge to get rid of any paste residue. ~*~ Storage Space Ideas: Ü Look for potential storage space when you buy furniture. A great wooden trunk stores extra blankets, games or clothes and can double as a coffee table! Ü If you have a closet that you don't really use for clothes, fill it with shelves. Attach brackets into the sides of the closet and lay shelves across. They give you lots of extra space, and everything is easy to find. Ü If you have a deep closet, pull the clothes rack closer to the front and put some utility shelving behind the clothes, or use two bars for twice as much clothes storage. Ü Use an old silverware organizer in the bathroom or bedroom to organize brushes, combs, bobby pins, razor blades and all sorts of other things that clutter your space. Ü If your shoes are in a big pile in the bottom of your closet, buy some plastic shoe boxes. They're inexpensive, shoes fit perfectly inside and you can stack them neatly in your closet or slide them under the bed. ~*~ Leather & Suede Leather should always be able to breathe when it is in storage, so never hang it in a plastic bag. To protect it from dust while it is hanging, buy some inexpensive king sized pillowcases, cut a hole in the top for a hanger and you've made an easy dust cover. Ü Polish leather shoes with the inside of a banana peel. It sound crazy, but the peel helps to condition the leather, it will look great. Ü Shine up and protect patent leather shoes with a little petroleum jelly. Ü If you get a grease stain on some leather, sprinkle the spot with some cornstarch and let it sit overnight. Brush it away in the morning and the cornstarch should have absorbed the grease. Ü Suede is even trickier to care for because it has a raised nap that can get matted and shiny. Occasionally rub suede with an emery board; it will loosen dirt and revive the nap. Ü Rub dried mud off of suede shoes with a white ink eraser, or try another piece of suede. Ü To treat spots, dab sparingly with a little full strength white vinegar. ~*~ If you're reading a great book and need a bookmark that will stay in place, cut a large corner off of a piece of junk mail and slip it over your page. It will close tight in the pages and won't fall out. ~*~ If you have hair products built up on your curling iron, pour some rubbing alcohol on a washcloth. The alcohol and the texture of the cloth will work together to clean away the residue. ~*~ When you sew a button in place, put a toothpick between the button and the fabric. This will leave a space so you don't sew the button on too tight. If it's a four hole button, first sew through two holes, knot them and then sew on the other two. This way if the thread unravels from one of the holes you won't lose the button. ~*~ Piling can make a sweater look old before its time. Try shaving them off with your electric razor. Your sweater will look like new again. You can also buy sweater stones to scrape those balls off the clothing. ~*~ The cardboard tubes from toilet paper and paper towels have lots of uses. Use them to organize extension cords, or stuff plastic grocery bags inside to keep those together. You can also slip a long tube over a hanger to keep you from ending up with creases in your pants. ~*~ Glass jars that held everything from tomato sauce to baby food make great see thru storage containers in the workshop or sewing room. ~*~ Speaking of sewing, plastic film canisters are a great size for a portable sewing kit. Put a couple of needles and some thread inside, and you're ready to fix that loose button on the run. You can also use them to hold vitamins or medication if you're going away for the weekend and don't want to carry the whole bottle. ~*~ Save those newspapers; they absorb musty odors from inside suitcases, and are a much better polisher than paper towels. Or, wet strips of them down and stick them to window glass. They'll stay in place while you paint and peel off more easily than tape when you're through. ~~*~~ You're getting old when you get the same sensation from a rocking chair that you once got from a roller coaster. ~~*~~ Sally Jo

----- Original Message ----- From: "Spring" <[email protected]> Myron's Crockpot Granola Granola 5 c. rolled oats (NOT instant) 1/2 c. honey 1/4 c. salad oil (Add ins: raisins, coconut, nuts, seeds, etc.) Place oats, honey and oil in the crockpot, mix well. Cook on low, stirring every half-hour or so until dry and golden, about 3 hours or so. Keep lid propped open while crocking; I use a chopstick. When cool, mix in raisins, nuts, etc. Store in air-tight canister. ~~~~~*~~~~~*~~~~~ CALIFORNIA WALNUT BREAKFAST COOKIES These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness. 3 sticks butter 3 1/3 C. brown sugar 3/4 tsp. vanilla extract 5 C. all-purpose flour 1 T. ground cinnamon 1/2 tsp. salt 3 C. dates or raisins 1/2 C. plus 1 T. applesauce 2 1/2 T. maple flavoring 1 C. plus 2 T. nonfat dry milk 1 T. baking soda 5 C. oatmeal 3 C. chopped California walnuts Preheat oven to 350ºF. Cream butter, applesauce and sugar in a large bowl. Add crushed pineapple with juice, vanilla and maple flavoring. Combine flour, dry milk, cinnamon, baking soda and salt. Blend into creamed mixture. Blend in oats, dates or raisins and California walnuts. Drop dough in round tablespoons onto baking pan. Flatten slightly. Bake for 12 to 15 minutes. Makes 50 (2-inch) cookies. ~~~~~*~~~~~*~~~~~*~~~~~ Thanks to Kimberly Lainson for this recipe. Visit Kimberly at http://www.cakeworkscentral.com Your kids will love to have cookies in the morning for breakfast. My kids teachers want only healthy snacks and this is a great one. Here is a great way to use those left over bits of cereal left in your box. Try different combinations of cereals or yogurt... even different extracts. You can add raisins or dried fruit too. If you want them even healthier add 1/4 cup wheat germ. Just be sure that whatever ingredients you substitute use the same like amount and remember that the taste will change so have fun experimenting. Breakfast Cookies Ingredients: 1 cup butter 1-1/2 cups brown sugar 1/3 cup honey 2 eggs 2 tsp almond extract 8 oz. cup lemon yogurt 3-1/2 cups flour 1 tsp baking soda 3 cups banana nut crunch flakes 1 cup oatmeal 1 cup shredded coconut 1 cup sliced almonds In a large mixing bowl beat butter, brown sugar, honey and eggs until creamy and whipped. Add almond extract and yogurt. Mix well. Add flour, baking soda, mix until well combined. Add cereals, coconut and almonds and mix well. Drop dough by using a rounded teaspoonful or use small ice cream or melon ball scooper. You can place these cookies pretty close to each other as they do not spread much and create nice rounded puffy cookies. Bake 8-10 min at 350 to 375 depending on your oven. Store these cookies in a covered container and add a slice of bread to keep them moist. ~~~~~*~~~~~*~~~~~*~~~~~*~~~~~ Breakfast Cookies This is an easy recipe that can be made ahead of time and my kids really enjoy. Breakfast Cookies Makes 24 131 calories, 7g fat/cookie (This may seem like a lot of fat, but for normally active children, it usually is not a problem. Just balance with lowerfat foods, fruits and veggies, the rest of the day.) 3/4 c flour 1/2 t cinnamon 1/2 t baking powder 2/3 c butter or margarine, softened 1/3 c brown sugar 1 egg or equivalent egg substitute 1 t vanilla extract 1 medium apple 1 1/2 c quick-cooking oatmeal 1 c colby or cheddar cheese, shredded 3/4 c raisins Preheat oven to 375 degrees. Mix together the flour, cinnamon and baking powder. Stir in the butter/margarine, brown sugar, egg and vanilla. Peel and core the apple; chop it into small pieces or shred it. Add apple pieces, oatmeal, cheese and raisins. Stir. Place large spoonfuls on an ungreased cookie sheet. Bat at 375 for 15 minutes. Store in a covered container in the refrigerator. Another idea is to make a batch of pancakes and either refrigerate or freeze them (depending on how fast you will use them up). Pop them in the microwave to reheat and let the kids enjoy. You can also add a sausage link and roll the pancake around it. Great for that on the go breakfast. --Anne ~~~~~*~~~~~*~~~~~ Oatmeal Raisin Bars 3/4 cup brown sugar 1/2 cup sugar 1/4 cup margarine 3/4 cup applesauce 1 egg 3 TB milk 2 tsp vanilla 1 1/2 cup all-purpose flour 1 tsp baking soda 1 tsp cinnamon 3 cups oats, uncooked 1 cup raisins Heat oven to 350. Beat sugars and margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda, and cinnamon. Mix well. Stir in oats and raisins. Spread dough into an ungreased 13 x 19 inch baking pan. Bake 25-30 minutes. Makes about 32 bars. These even hold together well enough for lunch boxes. --Anne W. ~~~~~*~~~~~*~~~~~ Granola Bars 3 1/2 cups oats (quick or regular), toasted 1 cup nuts 1 cup raisins 2/3 cup butter or margarine, melted 1/2 cup packed brown sugar 1/3 cup honey, corn syrup or molasses 1/2 teaspoon salt 1/2 teaspoon vanilla Toast oats by spreading on a cookie sheet or large baking pan. Bake 350 degrees F. for 15-20 minutes til lightly browned. This gives the oats a nutty flavor and helps the mixture stick together better. Mix all ingredients together in a large bowl with a wooden spoon. Press into well-greased 15x10 inch jelly roll pan. Bake at 350 F. for 12-15 minutes. Cool and cut into bars when cool. Variations: Substitute chocolate chips for raisins. Add 1/2 cup coconut. Substitute 1/2 cup sunflower seeds for the nuts. --Rebecca G. ~~~~~*~~~~~*~~~~~ Peanut Butter & Granola Bars 1-1/2 cups Crunchy Granola 2 tablespoons instant nonfat dry milk 2 tablespoons bran flakes 1/4 teaspoon cinnamon 1/8 teaspoon salt 1/4 cup raisins 1 teaspoon oil 2 tablespoons honey 1/2 teaspoon vanilla extract 1-1/2 teaspoons water 1/3 cup crunchy peanut butter 1 egg, well-beaten Preheat oven to 250. Generously grease and flour an 8" X 8" X 2" baking pan; set aside. In medium bowl, mix crunchy granola, dry milk, bran flakes, cinnamon, salt and raisins. In a large bowl, combine oil, honey, vanilla, water and peanut butter. Stir to mix well. Gradually stir granola mixture into peanut butter mixture. Add egg and mix well. Press mixture into prepared baking pan. Bake 25 minutes. Cool 10 to 15 minutes in pan before cutting into 2" X 1" bars. For less chewy bars, place them in a food dryer at 130 degrees for 2 to 3 hours. Makes 32 bars. Janine ~~~~~*~~~~~*~~~~~ Oatmeal Breakfast Cookies 3/4 cup unsifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup no-sugar-added apricot jam (I've used many other flavors and they work well.) 3 tablespoons vegetable oil 2 tablespoons honey 2 large egg whites 1 1/2 cups old-fashioned rolled oats (I've used quick cook and they worked fine.) 3/4 cup wheat germ 1/4 cup chopped walnuts or pecans (optional) 1. Preheat the oven to 350 degrees. Line 2 baking sheets with aluminum foil. On a sheet of wax paper, sift together the flour, baking soda, and salt. 2. In a large bowl, stir together the jam, oil, honey, and egg whites until combined. Stir in the flour mixture, oats, wheat germ, and walnuts (if desired). Drop the dough by heaping tablespoons on the baking sheet, spacing the mounds 1 inch apart. Bake for 17 minutes or until the cookies are set and browned. Let cool for 1 to 2 minutes on the baking sheet, then, transfer to wire racks to cool completely. The cookies can be frozen or stored in the refrigerator for up to 3 days. Makes about 24 2-inch cookies. --Mary Beth ~~~~~*~~~~~*~~~~~ Mr. Food's Power Cookies: Yields about 2 dozen 1/2 cup (1 stick) butter, softened 1/2 cup packed light brown sugar 1 envelope (1 1/4 ounces) vanilla instant breakfast drink mix 1 egg 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 4 1/2 cups granola cereal with raisins, divided Preheat the oven to 350 degrees F. In a large bowl, cream the butter, brown sugar, instant breakfast mix, and egg until smooth. Add the flour, baking powder, and cinnamon; beat until thoroughly combined. Add 3 cups of the cereal; beat until well mixed. Place the remaining 1 1/2 cups of the cereal in a shallow dish, breaking up the larger pieces. Form the batter into 1-inch balls and roll in the cereal, coating completely. Place on cookie sheets 2 inches apart and bake for 12 to 14 minutes, or until firm and light golden. Serve warm, or allow to cool and store in an airtight container. Note: These cookies are full of vitamins and minerals, thanks to the instant breakfast mix. Oh, sure, it's easy to change the flavor of the cookies by using a different flavor breakfast mix. ~~~~~*~~~~~*~~~~~ SIX WEEKS BRAN MUFFINS - BARBARA CARTER These and a glass of milk make a good, healthy, quick breakfast for teens who don't want to take time for breakfast. 5 tsp. soda 2 cups boiling water 2 cups 40 percent Bran 4 cups All Bran ............. 1 cup shortening 2 cups sugar 4 eggs 1 qt. buttermilk 5 cups flour 1 Tbsp. salt Pour boiling water mixed with soda over cereals. Mix other ingredients and add to bran mixture. Stir well. May be kept covered in refrigerator for up to six weeks. Bake batches in greased muffin tins at 375 degrees for 15 to 20 minutes. Raisins, dates or nuts can be added for variety ~~~~~*~~~~~*~~~~~ BANANA BREAKFAST DRINK 3 small ripe bananas, sliced (about 1 1/2 c. ) 3 c. cold milk 3 Tbsp. honey 1 tsp. vanilla extract Place all ingredients in blender container; cover. Blend until smooth and frothy. Serve immediately in tall, chilled glass. Yields six, 3/4 cup servings. ~~~~~*~~~~~*~~~~~ ONE MINUTE BREAKFAST 1 banana, sliced 2 c. milk 3 ice cubes 1 tsp. honey 2 Tbsp. peanut butter (crunchy) Mix all ingredients in blender for 1 minute. M-M-M- good. Makes 3 cups. ~~~~~*~~~~~*~~~~~ WEIGHT WATCHER APPLE BREAKFAST FRITTERS 1 medium apple, peeled and cooled 1 egg 1 slice of bread, cut into pieces 1/8 tsp. vanilla extract 1 Tbsp. water 4 tsp. sugar dash of cinnamon Grate apple and set aside. Combine all ingredients except apple in blender or mixing bowl. Blend or beat with mixer until smooth. Fold in grated apple. Mix well. Drop by tablespoons into a hot skillet. ~~~~~*~~~~~*~~~~~*~~~~~ BREAKFAST PIZZA 1 lb. sausage 1 pkg. refrigerator crescent rolls 1 c. frozen hash browns 1 c. Mozzarella cheese 5 eggs 1/4 c. milk 1/2 tsp. salt 1/8 tsp. pepper 2 Tbsp. Parmesan cheese Brown sausage and drain. Grease 12-inch pizza pan. Separate dough and press down in pan, then add sausage, hash browns and cheese. Mushrooms and olives may be added. Beat eggs, milk, salt and pepper. Pour on sausage mixture. Sprinkle with Parmesan cheese. Bake 25 to 30 minutes at 350 degrees. Can be frozen. ~~~~~*~~~~~*~~~~~ QUICK AND EASY FRUIT SALAD 1 (5 1/4 oz.) can pineapple chunks 3 Tbsp. orange-flavored instant breakfast drink (Tang) 2 large bananas, sliced 1 (16 oz.) can chunky mixed fruit 1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling mix Drain pineapple and mixed fruit, reserving pineapple juice. Combine juice, pudding mix and instant breakfast drink; stir well. Combine fruit and dressing; toss gently. Chill. Yields 4 servings. ~~~~~*~~~~~*~~~~~ RANGER BREAKFAST COOKIE 1/2 c. shortening 1/2 c. sugar or less 1/2 c. brown sugar 1/2 tsp. vanilla 1 egg 1 c. flour 1/2 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt (can omit) 1 c. quick cooking oats 1 c. Total (19 or K) 1/2 c. chopped nuts (optional) 1/2 c. raisins (optional) 1/2 c. coconut (optional) Heat oven to 375 degrees. Mix shortening, sugars, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonful 2-inches apart onto ungreased baking sheet. Bake 10 minutes. Remove immediately from sheet. Makes 3 dozen cookies. ~~~~~*~~~~~*~~~~~ WALKING BREAKFAST 1 (8-inch) flour tortilla 2 to 3 Tbsp. peanut butter 2 to 3 Tbsp. grape jelly 1 small banana, peeled Place tortilla on paper towel. Microwave for 10 to 20 seconds on High until the tortilla is soft and warm. Spread with peanut butter. Top with grape jelly. Place the banana near the right edge of the tortilla. Fold up the bottom one-fourth of the tortilla. Bring right edge over the banana and roll up. Makes 1 serving. ~~~~~*~~~~~*~~~~~ SUN-UP SMOOTHIE 1 (6 oz.) can frozen orange juice concentrate 1 (10 oz.) pkg. frozen strawberries Mix orange juice according to directions on can. Place orange juice in ice cube trays and freeze. Place frozen strawberries in blender. Blend until smooth. Continue blend- ing. Add orange juice cubes, one at a time, until smooth. Pour into glasses. ~~~~~*~~~~~*~~~~~ BREAKFAST SUNDAE 1 Tbsp. strawberry jam 1/2 c. Cheerios 1/2 c. strawberry flavored yogurt 3 whole fresh strawberries Wash strawberries and remove stems. Place 1 tablespoon strawberry jam in bottom of glass. Put 1/4 cup Cheerios on top of jam. Slice 1 strawberry and place on top of Cheerios. Put 1/4 cup yogurt over strawberries. Add remaining layer of Cheerios. Slice another strawberry and place on top. Add remaining yogurt; top with whole strawberry. ~~~~~*~~~~~*~~~~~ BLUEBERRY MUFFINS 1 c. sugar 1 1/2 c. flour 1 1/2 tsp. baking powder 1/4 tsp. salt Mix these dry ingredients together the night before to serve these muffins for breakfast. It saves time. 6 Tbsp. butter, melted 2 eggs, beaten 1/4 c. milk 1/2 tsp. grated lemon rind 1/2 c. blueberries Mix dry ingredients with wet ingredients. Do not overmix, just until moistened. There will be some lumps; that is okay. Spoon mixture into greased muffin pan and bake at 350 degrees for 20 minutes. ~~~~~*~~~~~*~~~~~ EGG IN THE NEST 1 slice bread 1 egg butter Use a glass to cut a hole in the middle of the bread. Butter bread. Put in hot frying pan and add egg in middle of bread. Fry for a minute or until brown and then flip the bread and egg. Fry until golden brown and serve with orange juice or a glass of milk for breakfast. ~~~~~*~~~~~*~~~~~ BANANA POPS 4 Tbsp. peanut butter 2 Tbsp. milk crushed cereal or wheat germ 4 small bananas, cut in half crosswise (serve 2 banana pops per child) Insert a stick in cut end of banana. Spread with mixture of peanut butter and milk. Roll in crushed cereal or wheat germ. Place on waxed paper and freeze until firm (2 hours). ~~~~~*~~~~~*~~~~~ WINTER FRUIT COMPOTE 3 firm ripe pears, quartered and cored 3 baking apples, quartered and cored 2 oranges, peeled and chunked 1/4 c. raisins 3/4 c. brown sugar Place pears, apples, oranges and raisins in a 2 quart casserole. Combine brown sugar and 1/2 cup water. Pour over fruits. Cover and bake at 350 degrees for 1 hour or until tender. Serve warm or cold with whipped cream, ice cream, yogurt or plain, for dessert, snacks or breakfast. Serves 6. ~~~~~*~~~~~*~~~~~ LITTLE BITS 2 cans Hungry Jack flaky biscuits 1 lb. grated Cheddar cheese 12 to 16 oz. sausage Mix sausage and cheese together until blended. Pat biscuits flat into a 4-inch circle. Top with 1 1/2 to 2 tablespoons of mixture. Roll up in a jelly roll fashion. Slice 3/8-inch thick. Place on an ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes. Don't let get very brown on top. Serve as an appetizer, snack or side dish for breakfast. Makes 13 to 14 dozen bite-size appetizers. These freeze very well.

----- Original Message ----- From: Hometowncook.com Sent: Thursday, June 14, 2001 12:35 PMSubject: GREAT RECIPES FROM HOMETOWN COOKING MAGAZINE SEND US YOUR RECIPES FOR SLOW-COOKER SOUPS AND STEWS In each issue, we publish favorite recipes that have earned a family's seal of approval. Currently, we're looking for your delicious recipes for slow-cooker soups and stews. Are you fond of hearty stews chock-full of meat that simmer all day? Are you an expert at making a vegetable soup that is filling enough to be a meal in a bowl? Have you discovered a new spin on chili or chowder in your slow cooker? If your Tried & True recipe wows our tasters and is selected to appear in Hometown Cooking® magazine in February 2002, we'll pay you $50. Send your soup and stew recipes by August 1, 2001, to February Tried & True, Hometown Cooking, 1716 Locust St., Des Moines, IA 50309-3023. Or you can e-mail us at [email protected] Please tell us why this recipe is a favorite. We reserve the right to edit recipes and use them in any way for as long as we wish. ------------------------ Yahoo! Groups Sponsor ---------------------~--> Pogo Stick - Just $24.95! Great gift idea for kids of all ages, from Youcansave.com http://us.click.yahoo.com/t5NeUC/QkNDAA/ySSFAA/hvhylB/TM ---------------------------------------------------------------------~-> PLEASE NOTE: All messages sent to the list are moderated. It may take a day or two for your post to reach the list. And, barring an inadvertant slip of the finger, all posts you see on the list are MEANT for the list; please DO NOT send me or the list questions about why something was posted. Such questions will be ignored. To post, send a message to: [email protected] To unsubscribe, send a blank message to: [email protected] You will need to respond to a confirmation e-mail DO NOT send unsubscribe requests to the list Find past recipes, upload files, and chat with other listmembers: http://groups.yahoo.com/group/crockpot_recipes Feel free to share list recipes with friends, family, and other recipe lists...so long as you credit the list and the poster as part of the source. Thank You!

All-in-one (pot) meal reduces hassle By SARAH FRITSCHNER, Courier-Journal Food Editor Aug. 30, 2000 One-pot meals long have been a favorite of stressed and harried cooks because these recipes are formula-driven (eliminating thinking) and they dirty a minimum number of dishes (reducing labor). Combine seasonings, vegetables and meat with starch and you have dinner. Combine them all in one pot, and you have a delicious dinner. The one-pot meal that follows has all these virtues and more, not the least of which is hassle-free assembly. It does require chopping and dicing fresh vegetables, but one follows another, so you establish a rhythm early and progress flows easily. After the sausage is chopped and added, the onion is chopped, then added; the celery is chopped, then added; the pepper is chopped, then added. It's a one-dish meal that allows you to multitask; that is, you can prepare the food and cook the food at the same time. While the vegetables soften (and meld their flavor with the sausage), you're busy preparing the rest of the dish -- trimming the fat from skinless chicken thighs, opening the cans of broth, measuring the herbs. Then into a pot they go, leaving you 30 minutes to supervise the table setting, rinsing the knife and cutting board to complete phase one of kitchen cleanup. Once you have the method down, the flavors could change depending on your preference and the ingredients on hand. We love this New Orleans-inspired dish, in which the onion-pepper-celery trinity is augmented traditionally by bay leaf and thyme (and a dash of Tabasco, if you dare). But substitute basil for thyme, garlic instead of celery, and crushed tomatoes as part of the liquid to fix a meal with Italian flare. Substitute mushrooms for the celery and tarragon for thyme and it's a little more French. Use green chilies, add corn and tomatoes, season with cumin and oregano, and you'll have something more Tex-Mex. Fast lane list: smoked sausage, onion, celery, green pepper, bay leaf, thyme, chicken thighs, rice, chicken broth, tomatoes. Easy chicken rice pilaf 2 tablespoons vegetable oil 2 smoked sausage, bratwurst, Italian sausage, andouille or other flavorful link sausage 1 onion 2 ribs celery 1 large green or red pepper 1 bay leaf 1 teaspoon thyme 6 chicken thighs, skin removed if desired 2 cups uncooked rice 3 to 4 cups canned or homemade chicken broth Heat vegetable oil over medium-high heat in a wide, deep pot (like a Dutch oven). Cut sausage in half lengthwise, then in half lengthwise again. Dice into small pieces and add to pot. Peel and dice onion and add to pot as you do. Dice celery (including leaves) and pepper, adding them to the pot. When vegetables are added, cook about 5 minutes so they soften a little. Add bay leaf, thyme, chicken and rice. Add broth plus water to equal 4 cups. Season with a little salt and pepper. Bring to a boil, cover, reduce heat to simmer and cook 30 or 40 minutes, or until chicken is cooked and rice is tender. Serves 6. Serve with sliced tomatoes.

My grandson (age 13) has just started on the net with his own e mail addy. So he wrote me a letter, and a little back and forth action took place. I thought you all would get a kick out of the generation gap that ensued !! Cece ~~~~~~~~~~~~~~~~~~~~~~~~~~ Mawcee, The 21 is my favorite number, it runs on my dads side of the family. My uncle Timmy started it. Write back if your on! JT ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I am on. How did you like the picture of Thomas? How is your sinuses? How was your day at school and what did you learn? Mawcee ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The picture is petty cool. My sinuses are 75% better. I learned about Anne Frank in L.A., and some stuff about compounding elements. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ann Frank in LA? She lived in Germany !!! Explain please !! Moss the Boss ~~~~~~~~~~~~~~~~~~~~~~~~~ We are reading her diary. Each person gets someone's roll. The words in the diary are almost the exact ones that were said back in the day. L.A. stands for Language arts.

http://dreamworkdesigns.tripod.com/recipes/index.html these are pretty and they are Free~! :-) Recipe cards to print out kath

NASA Science News for November 1, 2001 Light pollution is a growing environmental problem that threatens to erase the night sky before its time. FULL STORY at http://science.nasa.gov/headlines/y2001/ast01nov_1.htm?list489379 ---

Mark Twain once said, "When I was younger, I could remember anything whether it happened or not." Funny Errors & Misstatements from Newspapers. by Cindy Carman The accident occurred at Hillcrest drive and Santa Barbara Avenue as the dead man was crossing the intersection.-Daly City, CA Anyone not able to pay and stating so, will be buried Free of charge.-Sherbrooke Daily Record, Canada The following correction appeared in a small town newspaper: "Our paper carried the notice last week that Mr. John Doe is a defective in the police force." This was a typographical error. Mr. Doe is really a detective in the police farce." Sprinkle on the shelves a mixture of half borax and half sugar. This will poison every aunt that finds it.-Norwich Bulletin, CT Did Mrs. Deed plan the murder of the two women whose bodies were found in trunks a week before the crime was committed?-Bradenton, FL A judge, famous for the reconciliations he has brought between warring husbands and wives, exacted from certain husbands a promise that they would kill their wives every morning before leaving for business, and every evening when returning home.-Roanoke, VA Mrs. H. M. sued her husband for a divorce and separate maintenance, alleging that on the morning of May 4, he subjected her to ignominy of being continued at the top of column 8.-Petersburg, VA A screaming crowd of 200 men and women tonight attempted to lynch S.S. . . . Two policemen defended the prisoner until refreshments arrived.-Honolulu ************** Top Ten Genealogist Pet Peeves. By Cindy Carman 10. The copy machine that gives you a shock when you violate the "5 copies only while others are waiting" rule. 9. The microfilm reader that plays "It's a Small World" as you turn the crank. 8. Librarians who sneak up behind you with an air horn to announce library closing in five minutes. 7. The patron sitting across from you who loudly says, "I found your picture in this book and it says you are 59 years old." 6. Finding your name in a book listed with the wrong birth date. 5. Sunburn received from the malfunctioning computer monitor at the library. 4. Your ancestor's will that leaves his estate to his beloved wife and children but doesn't give their names. 3. State-of-the-art postal mail sorter equipment that loses or destroys your mail in a fraction of the time. 2. The law of physics which states paper deteriorates at a rate inversely proportional to the value of the data recorded on it. And the number one Genealogist Pet Peeve: 1. The Librarian that enforces the "Quiet Please" rule by putting duct tape over your mouth. ********** What agonies must the author have endured who wrote "that he kissed her under the silent stars"; only to find that the newspaper typist had written his words as, "he kicked her under the cellar stairs."

Alarm "The alarm on the computer beeped and a message flashed on the screen: MEMORY LOST. The operator typed in: WHEN? The computer screen flashed : WHEN WHAT? Computers A computer is a machine that can do things real fast - like get you angry. Computer Cutdown Salesman: This computer will cut your workload by 50%. Office worker: That's great - I'll take two of them! Murphy's Law of Computer Games Murphy's Law of Computer Games - If you leave your games console on the floor while playing on it, someone will always come along and jerk the power lead out during a crucial part of the game. Cutting Down "I've got this great new printer for my computer - it can produce 250 pages in a minute. It certainly cuts down on paperwork! In the Good Old Days ...the only business graphics you saw in an office were on the wall of the staff toilet. Do You Remember? ... a multisync monitor turned out to be the pupil in charge of the washroom. McAuley's Axiom: "Computers come in two varieties: the prototype and the obsolete Computer Corrections "It was clear that the new secretary was not used to working with computers - the computer screen had corrector fluid all over it." Stupid "Computers could never completely replace humans. They may become capable of artificial intelligence, but they will never master real stupidity like we have."