Monsur Fromage du Pollet wrote on 21 May 2005 in rec.food.cooking

>
> Well I do hope Crash gets better soonest...Here's my Recipe
>
1-2-5 Salsa-Fish

none

1 tablespoon olive oil
4 boneless skinless fish fillets -; (abt 6 oz ea)
= (such as snapper, grouper or sea
1 cup spicy green salsa
1 cup shredded Monterey jack cheese - (4
1/2 cup chili flavored Pumpkorn
= (or toasted pumpkin seeds)

Heat oven to 400 degrees. Spread olive oil in a shallow baking pan.
Arrange fillets in a single layer. Spoon salsa over fish.

Bake fish 8 minutes. Spread cheese evenly over top. Bake 2 to 3
minutes
more, until cheese is bubbly. Sprinkle with Pumpkorn before serving.

This recipe yields 4 servings.

Carbohydrates: 7.5 grams
Net Carbs: 6.5 grams
Fiber: 1 grams
Protein: 49 grams
Fat: 18.5 grams
Calories: 401

Description:
"Why 1-2-5? Because this dish couldn't be faster."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -




--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Kelly" > wrote in message
...
>
>
> Lynne,
>
> I would also like to thank you and all the caring people who take on the
> difficult task of working in hospice.
>
> I was living with my grandmother during her last days. The level of
> compassion my grandmother and family received was nothing short of
amazing.
> From the after-hours staff to our RN everyone was supportive, caring,
> knowledgeable, and understanding. The aides were in a category of their
own.
> I do not have the words to express my gratitude to those wonderful women
who
> took care of my grandmother's everyday needs. Not only did they tend to my
> grandmother, they also helped me beyond measure.
>
> Thanks to hospice care my beloved grandmother was able to end her time
here
> on earth in the home she lived in for over 50 years, in the same bed she
> shared with my grandfather, surrounded by her children and grandchildren.
It
> is a priceless gift that could not have been possible without the fine
> people from the hospice.
>
> Thank you for everything you do from my family and every family who is
> blessed to have someone as compassionate as you to help them through such
a
> difficult time.
>
> Kelly

Kelly, I want to thank you and everyone else who has offered thanks-it's
easy to forget sometimes that most people really do appreciate what we do,
so it has really been wonderful to be reminded! I am truly touched that so
many group members have taken the time to write about their experiences, it
really means a lot to know that people understand that we do this for the
love of it, not because we have to. This thread really ticked me off at
first, but now I am reminded of why I am going back to work in a nursing
home rather than working in an office (and probably making more money!LOL)
I love being a caregiver, must be why I insist on feeding anyone who visits
my home too<G>

Lynne A


>
>

In article >, Graphic Queen
> wrote:

> On Fri, 20 May 2005 18:57:05 -0700, Terry Pulliam Burd
> > wrote:
>
> >On Fri, 20 May 2005 15:49:44 -0600, "Lynne A" >
(snip)
> >
> >Lynne, it was personnel such as yourself who made my father's passing
> >in a hospice less of a misery than it could have been. I thanked the
> >employees at the time who had my father's care (and a whomping big
> >batch of homemade beignets), but for all those for whom you have cared
> >and not been thanked, I can only pass on what my mother used to say:
> >it's another star in your crown. Bless you for taking on a job that
> >takes such special talent, patience and skill.
> >
> >As for GQ? Consider the source.
> >
> >Terry "Squeaks" Pulliam Burd

> You are so stupid you don't even know the difference between a Hospice
> and an actual nursing home. It figures.

Do you know the difference between hospice care and a hospice facility?
The former doesn't always happen in the latter.

Ob Food:

* Exported from MasterCook Mac *

Beef Jerky - Paul Hinrichs' recipe

Recipe By : Paul Hinrichs, posted to rec.food.cooking by Barb
Schaller 5-21-05
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon garam masala
2 tablespoons kosher salt
1 teaspoon Prague Powder #1 (nitrite based curing
salt, allows low temp dehydration)
Meat
10 # London broil -- trimmed of fat

Freeze until just partially set, about 3-4 hours, to ease slicing. Cut
into 1/4" to 3/8" strips, either with or against the grain Marinate for
24 hours, mixing it up a few times to insure homogenous coating. (A
white trash bag is perfect for keeping it in the fridge during
marination).

Place marinated slices on dehydrator trays, each tray will hold about a
pound. Set temperature on deydrator to 125? F and dehydrate about 15
hours, rotating trays every few hours to insure even drying.

(This, of course, can all be scaled down as needed...)

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

NOTES : Recipe from Paul 11/8/00.
_____
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Ophelia wrote:

> "Serendipity" > wrote in message
> ...
>
>
>>At any rate, regardless of why GQ is here, Hyacinth makes me laugh.
>>Talk about a funny show! I've never seen her cook though. One would
>>think she could put on quite a splash of a party. I'd be curious as
>>to what she thinks would be suitable eats of a party of any kind.
>
>
> Hyacinth holds candlelit suppers
>
>
I've tried that a couple of times, generally when I've over cooked
something and don't want anyone else to notice

Monsur Fromage du Pollet > said:

>Well I do hope Crash gets better soonest...Here's my Recipe
>
>(It really isn't mine...Minnie posted it in the Cookie Group)
>
> White Chocolate Nut Crackles

You're just plain evil, that's what you are!
Please thank Minnie for me.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Damsel wrote on 21 May 2005 in rec.food.cooking

> Monsur Fromage du Pollet > said:
>
> >Well I do hope Crash gets better soonest...Here's my Recipe
> >
> >(It really isn't mine...Minnie posted it in the Cookie Group)
> >
> > White Chocolate Nut Crackles
>
> You're just plain evil, that's what you are!
> Please thank Minnie for me.
>
> Carol



That Minnie...tsk,tsk,tsk what a naughty person.

* Exported from MasterCook *

Butterscotch Cream Cheese Bars

Recipe By :The Best of Food Digest
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package (10 Oz.) Butterscotch Chips
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Package (8 Oz.) Cream Cheese
1 Can (14 Oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecan

In a medium saucepan, melt the butterscotch chips and butter over low
heat.
Remove from the heat. Stir in the cracker crumbs and mix well. Reserve
2/3
cup mixture.
Press the remainder firmly into the bottom of a buttered 13x9 inch
ovenproof glass baking dish, making a uniform layer.
Heat the oven to 325.
In a large bowl, beat the cream cheese until light and fluffy. Beat in
the condensed milk, vanilla, and egg and fold in the nuts. Pour into
the
prepared pan. Scatter the reserved crumb mixture evenly over the top.
Bake 25-30 minutes or until the cake tester comes out clean. Cool to
room
temperature, then chill.
Cut into 1 1/2 x2 inch bars and serve.





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

Per Serving (excluding unknown items): 67 Calories; 5g Fat (70.8%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet > said:

>Butterscotch Cream Cheese Bars

These look too gackingly sweet to me. You can have my portion.

Carol
--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

On Fri, 20 May 2005 22:06:12 -0700, sf > wrote:

>On Sat, 21 May 2005 02:14:14 GMT, Graphic Queen wrote:
>
>> On Fri, 20 May 2005 18:57:05 -0700, Terry Pulliam Burd
>> > wrote:
>>
>
>> >Lynne, it was personnel such as yourself who made my father's passing
>> >in a hospice less of a misery than it could have been.
>>
>> You are so stupid you don't even know the difference between a Hospice
>> and an actual nursing home. It figures.
>
>That tirade was absolutely uncalled for.
>You have 5 minutes in the time out corner.

I have the maroon kill filed, which is how much I care about her
opinion. And, AFAICS, hospices are staffed by the same type of people
who staff nursing homes. The dumb b*tch tries to make a distinction
that doesn't exist.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat, 21 May 2005 12:54:46 -0500, Melba's Jammin'
> wrote:

> Beef Jerky - Paul Hinrichs' recipe
>
>Recipe By : Paul Hinrichs, posted to rec.food.cooking by Barb

<snip recipe>

Ooooh, Barb! The DH just *loves* beef jerky and you sure can't find
any *I'd* eat from the supermarket (the DH eats canned hash, so is
Tommy Tango-esque in that dept.). I've had good beef jerky from
(usually) roadside stands, but never saw a recipe that made sense.
Since *you're* vouching for this recipe, and I know from personal
experience that you know from food, I bought a food dehydrator about
30 seconds after I saw this post. And what a buy! Oy! Amazon.com has a
Ronco FD5 food dehydrator "list price: #120.95" and their price is
$35.71. I don't know if this thing's any good or not, but at that
price, with free shipping, whattheheck.

http://www.google.com/search?sourcei...ood+dehydrator

Muchas gracias amigo viejo!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:

> On Sat, 21 May 2005 12:54:46 -0500, Melba's Jammin'
> > wrote:
>
> > Beef Jerky - Paul Hinrichs' recipe
> >
> >Recipe By : Paul Hinrichs, posted to rec.food.cooking by Barb
>
> <snip recipe>
>
> Ooooh, Barb! The DH just *loves* beef jerky and you sure can't find
> any *I'd* eat from the supermarket (the DH eats canned hash, so is
> Tommy Tango-esque in that dept.). I've had good beef jerky from
> (usually) roadside stands, but never saw a recipe that made sense.
> Since *you're* vouching for this recipe, and I know from personal
> experience that you know from food, I bought a food dehydrator about
> 30 seconds after I saw this post. And what a buy! Oy! Amazon.com has a
> Ronco FD5 food dehydrator "list price: #120.95" and their price is
> $35.71. I don't know if this thing's any good or not, but at that
> price, with free shipping, whattheheck.
>
> http://www.google.com/search?sourcei...=GGLD,GGLD:200
> 5-04,GGLD:en&q=food+dehydrator
>
> Muchas gracias amigo viejo!

Amiga vieja to you. "-)
I've never made it; just eaten the stuff Paul's sent.
Such a deal you got on the dehydrator -- a moral obligation to purchase!
zxcvbob can tell you more about using one that I can.

>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

"Serendipity" > wrote in message
...
> Ophelia wrote:
>
>> "Serendipity" > wrote in message
>> ...
>>
>>
>>>At any rate, regardless of why GQ is here, Hyacinth makes me laugh.
>>>Talk about a funny show! I've never seen her cook though. One would
>>>think she could put on quite a splash of a party. I'd be curious as
>>>to what she thinks would be suitable eats of a party of any kind.
>>
>>
>> Hyacinth holds candlelit suppers
> I've tried that a couple of times, generally when I've over cooked
> something and don't want anyone else to notice

LOL

On Sat, 21 May 2005 18:48:18 -0700, Terry Pulliam Burd wrote:

> And what a buy! Oy! Amazon.com has a
> Ronco FD5 food dehydrator "list price: #120.95" and their price is
> $35.71. I don't know if this thing's any good or not, but at that
> price, with free shipping, whattheheck.

Is this the same one?
http://www.ronco.com/products/foodDe...i4?productID=5

Melba's Jammin' wrote:
> In article >, Terry Pulliam
> Burd > wrote:

>>
>>Ooooh, Barb! The DH just *loves* beef jerky and you sure can't find
>>any *I'd* eat from the supermarket (the DH eats canned hash, so is
>>Tommy Tango-esque in that dept.). I've had good beef jerky from
>>(usually) roadside stands, but never saw a recipe that made sense.
>>Since *you're* vouching for this recipe, and I know from personal
>>experience that you know from food, I bought a food dehydrator about
>>30 seconds after I saw this post. And what a buy! Oy! Amazon.com has a
>>Ronco FD5 food dehydrator "list price: #120.95" and their price is
>>$35.71. I don't know if this thing's any good or not, but at that
>>price, with free shipping, whattheheck.
>>
>>http://www.google.com/search?sourcei...=GGLD,GGLD:200
>>5-04,GGLD:en&q=food+dehydrator
>>
>>Muchas gracias amigo viejo!
>
>
> Amiga vieja to you. "-)
> I've never made it; just eaten the stuff Paul's sent.
> Such a deal you got on the dehydrator -- a moral obligation to purchase!
> zxcvbob can tell you more about using one that I can.
>

Barb:

I've got one of the American Harvester dehydrators from a few years
back that the no-longer-living-here child conned me into buying. Want
to take it off my hands?

'wyrm

In article >, Bookwyrm
> wrote:

> Melba's Jammin' wrote:
> > In article >, Terry Pulliam
(snippage)
> >
> > Amiga vieja to you. "-) I've never made it; just eaten the stuff
> > Paul's sent. Such a deal you got on the dehydrator -- a moral
> > obligation to purchase! zxcvbob can tell you more about using one
> > that I can.

> Barb:
>
> I've got one of the American Harvester dehydrators from a few years
> back that the no-longer-living-here child conned me into buying. Want
> to take it off my hands?
>
> 'wyrm

Thank you, no. Thanks for thinking of me, though.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Sun, 22 May 2005 09:32:49 -0700, sf > wrote:

>On Sat, 21 May 2005 18:48:18 -0700, Terry Pulliam Burd wrote:
>
>> And what a buy! Oy! Amazon.com has a
>> Ronco FD5 food dehydrator "list price: #120.95" and their price is
>> $35.71. I don't know if this thing's any good or not, but at that
>> price, with free shipping, whattheheck.
>
>Is this the same one?
>http://www.ronco.com/products/foodDe...i4?productID=5

I dunno - I don't see the model number.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Serendipity" > wrote in message
...
> AlleyGator wrote:
>
> > Graphic Queen > wrote:
> >
> >
> >
> >
> >>I have done well for myself and my family. I don't have time to play
> >>around with ignorance and don't think much of it either when the
> >>person tries to act like they know something they don't like I have
> >>seen here.
> >
> >
> > Look, GQ, I'm not questioning your abilities - and you can be proud
> > that you've done well. But if you don't have time to play around,
> > then why did you burst through the door like Hyacinth Bucket
> > (Boo-kay), look down your nose and, BTW, still continue "playing
> > around" hours later? What I really don't understand is why we're
> > continuing these discussions - bored I guess <G>.
>
> At any rate, regardless of why GQ is here, Hyacinth makes me laugh.
> Talk about a funny show! I've never seen her cook though. One would
> think she could put on quite a splash of a party. I'd be curious as to
> what she thinks would be suitable eats of a party of any kind.

My guess would be cucumber sandwiches, cut into little triangles, crusts
removed, of course ',;~}~







Shaun aRe
--
I have that exquisite feeling, the feeling that I was born a thousand years
ago,
and yet have experienced every moment of that thousand years,
as if through the senses of an enchanted child.
This is the source of my love of life, my enjoyment of others,
the very seed of my happiness.

In rec.food.cooking, Ophelia expostulated for all the world to hear;

>
> "Serendipity" > wrote in message
> ...
>
>> At any rate, regardless of why GQ is here, Hyacinth makes me laugh.
>> Talk about a funny show! I've never seen her cook though. One would
>> think she could put on quite a splash of a party. I'd be curious as
>> to what she thinks would be suitable eats of a party of any kind.
>
> Hyacinth holds candlelit suppers
>
>

On her Royal Dalton china with the hand-painted periwinkles!

<relurk>



--
JaR
'Ware Victorious Honeypots. Remove hat to reply.
*This Space For Rent*

"JaR" > wrote in message
news:1116885840.057d452e288aae2e724f7bd20e84813a@t eranews...
> In rec.food.cooking, Ophelia expostulated for all the world to hear;
>
>>
>> "Serendipity" > wrote in message
>> ...
>>
>>> At any rate, regardless of why GQ is here, Hyacinth makes me laugh.
>>> Talk about a funny show! I've never seen her cook though. One
>>> would
>>> think she could put on quite a splash of a party. I'd be curious as
>>> to what she thinks would be suitable eats of a party of any kind.
>>
>> Hyacinth holds candlelit suppers
>>
>>
>
> On her Royal Dalton china with the hand-painted periwinkles!

not forgetting her sister who has room for a pony