<Janet> i am HUNGRY

<MaggieB> me too

<MaggieB> i need a snack

<MaggieB> and nothing in the house

<MaggieB> damn!

<kat> elmer's making cookies, so i have been snacking

<MaggieB> i am going to go get a glass of wine

<Janet> an hour from now you'll be starving!

<MaggieB> no fair kat

<Vyx> I'm gonna get a beer.

<MaggieB> elmer cooks too?

<kat> yes, he cooked dinner too

<Janet> okay, someone tell me how to log in mirc?

<Scout> Are we here? Buffy and I are still eating swedish meatballs, courtesy of Boston Market.

<Vyx> wow. I went to inlaws for dinner which turned out to be KFC. LOL

<brenda> hey kriz and scout

<MaggieB> kfc???

<Vyx> No clue, Janet. Never got it to work.

<cak> file-options-irc-logging

<Kriztina> hi brenda

<MaggieB> our boston market closed

<kat> i was thinking about kfc today

<cak> (I think--I'm just bossin' everyone around tonight)

<Vyx> hiya Kriz

<kat> you're doing good cak

<MaggieB> oh this is a GOOD one to log!

<Kriztina> hi vyx

<MaggieB> pass me a cookie would you kat?

<Scout> this is straigt from Ralph's frozen food section.

<Janet> do i have ro leave and come back for it to work?

<MaggieB> please?

<cak> wanna start with Janet's mushrooms

<cak> ??

<Janet> oh yes, bugt i wanna log it

<MaggieB> sure!

kat passes elmer's cookies to everyone

<MaggieB> on what janet?

<cak> yes, I think you do (or is there a command to turn loggin on?)

<Janet> in case i don't get that drive re put into a computer before dhristmas

<Janet> well /log doesn't work<g>

<MaggieB> in mirc right click on the channel tab at top

<cak> lol

<Chele> what we makin'??

<MaggieB> and checkmark logging

<Janet> woo hoo

<Janet> got it

<MaggieB> just do it from the tab

<MaggieB> k

<MaggieB> good!

<cak> Yay! I knew there had to be a way

<Vyx> Oh, good one, thanks that worked.

<MaggieB> yes, that is easy way

<MaggieB> i have mine to always log from options

<MaggieB> and weed them out every month or so

<cak> I'm going to cut-n-paste janet's mushrooms from an old log, OK?

<MaggieB> never miss anything then!

<MaggieB> k

<Vyx> Okey doke

<cak Janet> These are heavenly. And two gallons is NOT enough to share.

<cak Janet> 4-5 lb fresh mushrooms

<cak Janet> 1 lb butter

<cak Janet> 1 qt burgundy

<cak Janet> 1 1/2 T Worchesthire sauce

<cak Janet> 1 t each> dill seed, garlic powder, ground pepper

<cak Janet> 2 C Boiling water

<cak Janet> 4 cubes each chicken and beef bullion

<cak Janet> 2 t salt if needed

<cak Janet> Put all ingredients (except salt) in a LARGE pan. Cook over medium heat until boiling. Reduce to low heat and cook covered 5-6 hours. Then continue uncovered for 3-5 hours. Season to taste with salt. Serve in warming or chafing dish.

<cak Janet> I never want any more salt in these.

<cak Janet> serve 'em with toothpicks.

<cak Janet> Unless it really is just you. Then get those big ole skewers

<cak deborah> Oh, those sound lovely!

<cak deborah> or just stand at the pot with a fork?

<cak Janet> Put all the ingredients in the pan (lobster pan works well, need a BIG pan)

<cak> RubberKin> So the mushroom are whole right?

<cak Janet> Yeah, I've done that too, or a spoon and drink the juice

<cak> RubberKin> lol

<cak Janet> yep, whole. I do wash the dirt off of them

<cak Janet> but I don't trim the stems or anything

<cak deborah> Walnut Cookies...want it?

<cak> RubberKin> cool going to have to try these

<cak> RubberKin> yes

<cak cak> Yes please!

<cak Janet> but I put them all in the lobster pot late at night, get it to boiling, then go to bed and sleep until I can't stand it anymore.

<cak Janet> then they're done.

<cak> Whoa!

<Janet> that's them!

<Vyx> Yay!

<Janet> try that. those are so awesome

<MaggieB> WOW!

<MaggieB> you type FAST!

<MaggieB> lol

<Scout> OK, guys, I gave up cooking for Lent about 3 years ago and it hasn't wound it's way back into my life since, so if I beat it, you'll understand.

<cak> lol (just showin' off--)

<anno> y'all left me!

<Janet> lol scout

<kat> Janet is there a lot of juice left and is there something you can do with it

<Janet> kat, there's juice and i, uh, drink it when nobody's looking

<Vyx> Sounds like it would be good flavoring for soup.

<MaggieB> lol janet

<anno> are we cooking in here too?

<MaggieB> does sound good for soup

<Janet> somehow there's never any juice left by the time the mushrooms are gone

<Janet> i think i'm not the only person who drinks the juice

<Vyx> Are we cooking somewhere else, Anno?

<Chele> hiiiii anno!

<MaggieB> i have anohter mushroom recipe

<Janet> anno!

<MaggieB> really easy stuffed ones that fly out of parties!

<MaggieB> the guys love them

<cak> tell! tell!

<Janet> so tell us how to make 'em already :)

<MaggieB> k

<MaggieB> 25 Fresh Mushrooms

<MaggieB> 1 Clove garlic, minced

<MaggieB> 1/4 cup Bread crumbs

<MaggieB> 1/4 cup Mozzarella cheese

<MaggieB> 3 Tablespoons Parmesan Cheese

<MaggieB> 1/3 cup Butter

<MaggieB> 1 teaspoon Parsley

<MaggieB> 1/4 teaspoon Salt

<MaggieB>

<MaggieB> Preheat oven to 450 degrees.

<MaggieB>

<MaggieB> Remove stems from mushrooms. Combine garlic, bread crumbs, cheeses, butter, parsley, and salt in

<MaggieB> bowl. Stuff mushrooms with mixture. Put on ungreased cookie sheet. Bake 10-15 minutes until

<MaggieB> slightly golden.

<MaggieB> easy easy easy

<MaggieB> and soooo good

<MaggieB> last party i made double recipe and they were gone in 15 minutes......!!

<cak> lol

<MaggieB> i never got one!

<Janet> they sound awesome

<MaggieB> they are simple, and good, and EASY

<MaggieB> my hubby makes them sometimes!

<cak> sounds like you should put down the plate with one hand and have a fork ready in the other

<MaggieB> that is simple

<Janet> that's why i stopped making the mushrooms for parties, cuz i don't have a pot big enough to do 10 pounds

<Janet> and i need five pounds just for me and the pharmacist

<MaggieB> thats about right

<cak> lol

<MaggieB> guys really like them a lot

<Janet> hi Clair

<Clair> Hi janet

<Janet> we're swapping recipes

<Scout> Is the pharmacist your other half or is he someone you are keeping a secret and it just slipped out......ooops like

<Clair> for food?

<MaggieB> so now that mushrooms have been covered who has another?

<cak> so do we want sweet or savory next?

<brenda> yeah you made it clair

<Clair> thanks, Brenda

<Vyx> Pecan Brittle anyone?

Chele will be making a dip tomorrow for her staff party that everyone begs for

<MaggieB> YUM!

<brenda> yw clair

<Janet> vyx was gonna tell us pecan brittle

<Clair> yummmmmmmm

<cak> (I think it's both Scout)

<brenda> yessssssssss

<MaggieB> PECAN BRITTLE

<Janet> after pecan brittle tell it, please chele?

<cak> and then Chele's dip

<Chele> okee dokee

<Chele> I'll get it ready

<Vyx> see if this works

<Vyx> Okie Pecan Brittle

<Vyx> 2 1/2 cups sugar

<Vyx> 1 cup light corn syrup

<Vyx> 1 cup water

<Vyx> 1 1/2 cups chopped pecans

<Vyx> 2Tbs. butter or margarine

<Chele> GOOOOOD Toffee, too... made it last night

<Vyx> 3/4tsp. salt

<Scout> Janet, What about the pharmacist............

<Vyx> 1tsp. baking soda

<Vyx> 2tsp. vanilla

<Vyx> Grease 2 jelly roll pans.

<Vyx> Mix sugar, corn syrup and water in a heavy sauce pan. Bring to a boil, stirring often until sugar is dissolved. Lower heat to simmer, and cook without stirring about 10 minutes or until it reaches 250 on a candy thermometer.

<Vyx> Stir in pecans. Continue cooking, stirring occasionally, until mixture reaches 300. (about 10 more minutes) Remove from heat.

<Vyx> Carefully stir in butter, salt, vanilla and baking soda.

<Vyx> Working fast, pour mixture onto pans and spread as thin as you can. Cool completely before breaking into pieces.

<Vyx> Makes about 2 lbs.

<Janet> YUM

<Janet> shannon!

<Vyx> Okay, don't use the tab in notepad for stuff to copy into here. :)

<cak> sounds fab Vyx

<Scout> Is the YUM for the pharmacist?

<Shannon> howdy do

<MaggieB> oh vyx that sounds sooo good!

<cak> why not Vyx?

<brenda> hey shannon

<Chele> READY?

<Vyx> well came up with lil squares here in place of the tabs.

<MaggieB> YEP!

<Chele> ROTEL DIP

<Chele> 2 # VelveetaCan Rotel dipWorchestershire

<Chele> 1# Ground BeefCan Cream of Mushroom soup

<Chele> 12 oz. SausageCan Cheddar cheese soup

<Chele> Brown meats, add to cheese. Add Rotel, cream of mushroom, and cheddar cheese soup. Add 2 dashes Worchestershire sauce.

<Chele> Cook on high to melt then adjust to low. Serve with small, round tortilla chips to avoid double dippers <g>.

<Janet> LOL

<MaggieB> What is ROTEL? Is it regional?

Shannon is a chronic double dipper

<Janet> Maggie, check in your tomato section

<Vyx> canned tomatoes with peppers, and yep it's kinda regional

<MaggieB> what is it?

<Janet> it's tomatoes and chiles

<Chele> I don't think so... you'll find it with tomatoes

<Chele> "Irish" Toffee

<Janet> Frank's got it in Rome NY, you should have it too

<MaggieB> k

<MaggieB> i will look

<Chele> 2 cups walnuts (or almonds) finely chopped

<Chele> 6 Hershey chocolate bars, * broken into small pieces

<Chele> 1 cup sugar

<Chele> 2 sticks butter (do NOT use margarine)

<Chele> 2 Tablespoons water.

<Chele> With a little bit of additional butter, grease the bottom of a 10 x 13" or 9 x 9" pan. Cover the bottom of the pan with chopped nuts. Cover the nuts with chocolate pieces.

<Chele> Over medium heat, cook butter, sugar, and water until it bubbles and turns a deep brown; about 7 - 10 minutes. If you have a candy thermometer, cook to the "hard crack" stage. Stir constantly.

<Chele> Pour candy mixture evenly over chocolate and nuts. Let cool completely.

<Chele> BREAK (don't bother trying to cut it into even pieces) using a sturdy table knife.

<Vyx> oh man, I'm gonna have to make that.

<Chele> Store in a cool place. Can be frozen.

<Chele> I also save the little bits of nuts and toffee that are left in the pan after breaking to sprinkle on ice cream!

<Janet> that's my favorite recipe for toffee. (irish toffee of course)

<Vyx> yummy!

<Chele> *I've recently discovered that Ghiradelli's Milk Chocolate Chips work well, too. Plus, the chips save the work of having to break up the chocolate bars!

<Chele> THE END :->

<Vyx> Wow, thanks chele

<Janet> the pharmacist doesn't eat chips as fast as he swipes candy bars

<MaggieB> ty chele

<Vyx> And sorry for talking in the middle of it.

<Janet> chips is a good idea

<Chele> it's SO good, and so easy it's embarassing, Vyx

<Chele> no problem

<Janet> Vyx you gotta make it.

<kat> An easy way to check for "hard crack" stage is to have a glass of ice col water and drop some in, if it cracks it is ready. You can actually hear it crack

<Vyx> I am I am

<Chele> wow kat - I didn't know that

<Janet> oh that's good to know, kat

<Chele> I just kinda cook it until it's the right color

<MaggieB> thanks kat!

<Vyx> I use a candy thermometer. No mistakes that way... I'm really impatient when it comes to making candy.

<Janet> i learned the soft ball test in home ec

<Chele> but if you've never made it before, that's hard to explain LOL

<Shannon> "hard crack" makes me giggle

<Janet> LOL

Chele shakes her head and raises her eyebrows at Snannon

<cak> (that's such a "fragrant" phrase)

<Janet> want salmon pate next?

<cak> yes!

<Vyx> Sure

Chele is gonna go lie down - not feeling well...

<Chele> night, ladies

<Janet> this is the recipe i was given in Paris by this French lady was my seatmate on the flight

<Chele> and Janet

<cak> (do you want me to cut n paste that one too)

<Vyx> g'night chele

<Shannon> aawwww, nite chele

<Janet> i think i remember this one<g>

<cak> Night Chele

<Janet> she invited us to supper and this was so good

<Janet> it is low calorie<g>

<Janet> take equal parts of fresh steamed salmon, canned salmon (cleaned up, take the bones and skin out) and butter

<Janet> i usually make a pound of each

<Janet> then mash it together

<Janet> mold it into a shape, like a ball<g>

<Vyx> not that low calorie with all that butter!

<Janet> okay okay so it's not low calorie at all

<Janet> LOL

<brenda> hey deb

<Janet> hey deb

<deb> hi

<deb> we had company

<deb> and I couldn't get them to leave

<Vyx> We can pretend it's low calorie cuz it's chock full of salmon which is good for you.

<MaggieB> any salmon, canned or fresh cooked?

<brenda> lol

<cak> steamed salmon or smoked?

<MaggieB> no seasoning? just butter?

<Janet> maggie, one part canned, one part cooked, one part butter

<Janet> or you can substitute smoked for canned

<MaggieB> oh, three parts?

<Janet> but canned is just as good and it is a lot cheaper

<cak> OK--(that's where I pulled the smoked out)

<MaggieB> wait, is there 2 parts or three?

<Janet> use salted butter

<Janet> there is three parts.

<Vyx> Smoked sounds good. I'll have to try it with my stepdads christmas salmon.

<MaggieB> k

<Janet> one part cooked fresh salmon

<Janet> one part canned or smoked salmon

<Janet> one part butter

<Janet> salted butter

<MaggieB> k ty

<Janet> NOT margerine

<Janet> that's it

<Janet> it is awesome stuff

<MaggieB> i thought you meant either or with the salmon befroe

<Vyx> That's easy. Mix it in a food processor?

<Janet> naw, just use a fork

<Janet> so you retain some of the texture

<Janet> the butter sorta gets soft and holds it together than firms back up in the frig

<Vyx> Okay good... I donwt own a food processor. :)

<MaggieB> me either vyx

Vyx wonders how she got a w instead of a '

<Janet> you can sprinkle the top or roll the ball in chopped parsley if you want

<Janet> but i make this for us usually and i don't even take it out of the mixing bowl

<Vyx> lol

<Janet> we sit around the mixing bowl with a run of crackers each

<MaggieB> lol

<MaggieB> how do you cook the fresh salmon janet?

<Janet> the paris lady served it with champagne as a starter and had molded it in a fish mold

<Vyx> oooh fancy

<Janet> uhhh I go to the grocery store and say "can you steam that for me please?"

<MaggieB> they steam it for you?

<MaggieB> fancy grocery!

<Janet> yeah just ask them

<Shannon> i like the mixing bowl serving idea with a can of beer

<Janet> i bet yours will, just ask them to

<Vyx> Sure, just like they'll steam your live lobster if you ask

<Janet> shannon, it works out great

<MaggieB> not at our store i dont think

<Janet> other than if I look away mike tends to bogart the bowl

<MaggieB> kat, does wegmans do such things??

<Vyx> Do they have a seafood counter?

<Janet> ask'em and see

<Shannon> lol

<MaggieB> yes

<kat> i don't shop, so i don't know

<kat> loo

<kat> lol

<MaggieB> elmer does that too???? no fair

<Janet> albertson's does and the a&p does

<Vyx> If they have a fresh seafood counter I bet they will steam it for you.

<MaggieB> i will have to ask

<Keribou> Wegmans (wahhhh) I miss Wegmans

<Vyx> Gawd, if I send my dh shopping he spends about double what I would.

<kat> they would be the only ones if they do

<Shannon> our albertsons will do it. well, the 15 year old behind the fish counter does it which makes me feel oh so inadequate

<kat> i hate grocery shopping

<Janet> if you have price chopper, that's where frank goes when he wants the steamed salmon

<Keribou> A larger Tops with seafood dept. might

<Janet> yay clair is back!

<MaggieB> we have wegmans

<MaggieB> hmmmmmm

<Vyx> Any more recipes?

<cak> so who wants to go next?

<Clair> something keps happening and I don't know what it is

<Janet> deborah!

<cak> (hey deborah!)

<deborah> Hi!

<Janet> what is the computer doing, clair?

<cak> I'm glad you're persistent Clair

<Clair> it just closes me out of here

<Clair> but it doesn't say why

<Janet> I begtt deborah has a recipe

<deborah> i do!

<Janet> (deborah used to own a restaurant)

<deborah> ;)

<Vyx> wow

<deborah> molasses cookies?

<MaggieB> what kind of restaurant deb?

<Clair> what kind of a restaurant?

<deb> what

<Janet> the first thing I ever heard about deborah from her brother was about her brownies

<Janet> molassas cookies

<Janet> !!

<MaggieB> yum

<Janet> i love those!

<deborah> your basic 'merican food. And I owned a deli, too.

<deborah> here comes the recipe...

<deborah> Molasses Cookies

<deborah> Ingredients:

<deborah> 1.5 cups butter or shortening

<deborah> 2 cups sugar + sugar for rolling

<deborah> 2 eggs

<deborah> .5 cup molasses (I usually do half dark and half regular)

<deborah> 4 cups flour

<deborah> 2 tsp baking soda

<deborah> 2 tsp ginger

<deborah> 2 tsp cinnamon

<deborah> 2 tsp cloves

<deborah> 1 tsp salt

<deborah> Instructions:

<deborah> Cream sugar and butter/shortening. Add egg and molasses. Add flour, spices,

<deborah> soda, and salt. Form into small balls; roll in sugar. Bake at 375 degrees

<deborah> for 7-8 minutes. Makes 6 dozen.

<Janet> oh yum

<cak> mmmmm

<deborah> lol...6 dozen dpending on the size you make them....

<Janet> do you sift the dry ingredients together?

<Janet> and how much dough you eat?

<Vyx> Now I know what to make to use up my molasses

Janet likes her cookies rare VERY rare

<deborah> I tend to make most cookies the same way> cream ingredients, then add the dry stuff.

<Janet> i tend to make most cookies the same way, cut open the package, slice and bake

<Vyx> lol

<deborah> I'm one of the few on the planet (I think) that doesn't like raw cookie dough.

<deborah> lol janet

<Vyx> I don't eat it when I'm baking.

<Janet> i love the dough the best

<Janet> i eat it whenever i can

<Vyx> I'd rather have fresh baked cookies.

<cak> (Janet's being efficient again)

<deborah> i meant to say cream the butter/sugar...eggs. You get the drift.

<Janet> and i've been known to make a batch of cookies and never turn on the oven

<MaggieB> i dont like cookie dough ice cream either

<Vyx> lol, doing your part to save energy!

<deborah> yeah, my brothers and Mark like them that way, too.

<deborah> I made a bunch of chocolate covered nuts this year. now *that's* easy!

<cak> melt and dip?

<deborah> melt chocolate, pour on nuts....roll nuts in cocoa or cinnamon or whatever.

<cak> mmm sounds good (and easy)

<deborah> It helps to have the nuts on a rack with a paper or tray underneath.

<Vyx> I don't have any counter space to do stuff like that.

Vyx has the worlds smallest kitchen

<thejanet> (damned juno)

<deborah> Vyx, this can be done on the stove top....I have a puny kitchen, too.

<cak> Wanna 'nother fishy recipie (appetizer)?

<thejanet> oh yes!

<Vyx> Sure

<deborah> yeah!

<cak> Let me to cut and I'll be back to paste

<cak cak> Tuna balls

<cak cak> 2 small cans of tuna or salmon

<cak cak> 8 oz cream cheese

<cak cak> 1Tbls lemon juice

<cak cak> 1 tsp horseradish

<cak cak> 2 tsp. Grated onion

<cak cak> 1/4 tsp salt

<cak cak> 1/2 tsp liquid smoke

<cak cak> Mix thoroughly. Chill several hours. Shape into a ball to serve. May roll in nut/parsley mix (1/2 c pecans, 3 Tbls parsley chopped).

<cak Janet> That sounds good. (especially with salmon<g>)

<cak cak> I usually leave the horseradish & coating out, but it's good either way.

<cak> Even people who don't like tuna like this (like me)

<deborah> Oh, I've had something like these....they're really good! mmmmmmmmhorseradish!

<Janet> yum

<Vyx> Thats something I need to plant in my garden.

<deborah> all you have to do is plant it once! lol

<Vyx> I don't even know if it'll grow here... like a weed in CA

<Vyx> Yeah, will take over the whole yard.

<Janet> mint is like that, plant it once and fight it from taking over until the end of time

<Janet> oh! i have a cookie recipe!

<kat> plant it in a buried bucket

<brenda> it makes tea taste so good tho

<Vyx> Mint at least looks good. Horseradish just looks like weeds.

<kat> cut bottom out of bucket

<kat> will keep it contained

<Janet> oh that's a good idea

<deborah> <-----City Chick---I planted mint. Everyone of my rural neighbors looked at me weird.

<Vyx> lol

<deborah> like i care. lol

<deborah> Janet! Cookie recipe!

<deborah> we want it!

<anno> I have crabmeat casserole II handy, if you want that.. rofl.

<Vyx> Sure!

<anno> oh.

<Janet> okay!

<anno> well..

<anno> lets see how it pastes.

<deborah> now...crab is hard. I always snack on it before it gets into the dish.

<anno> CRABMEAT CASSEROLE II

<anno> 6 oz creamed cottage cheese

<anno> 1 3-oz pkg cream cheese, at

<anno> room temperature

<anno> ¸ c mayonnaise

<anno> 2 ¸ T McCormick's Seafood Seasoning

<anno> 1 t onion juice

<anno> 1 t Worcestershire sauce

<anno> ¸ t salt

<anno> parmesan cheese

<anno> bread crumbs

<anno> 1 lb crabmeat

<anno> Juice of ¸ lemon

<anno> Mix first eight ingredients together. Fold in crabmeat. Place in shallow casserole dish and top with bread crumbs and parmesan cheese. Bake at 350 degrees for thirty minutes, or until hot and attractively brown on top. Serves four. (If the recipe is doubled, do not double the McCormick's Seasoning; season to taste.)

<anno> Mrs. Walter J. Alston (Kathryn Fulton), Henderson, North Carolina

<anno> not well.

<anno> rofl.

<Janet> pound of crabmeat?

<MaggieB> what kind of crabmeat?

<cak> um, the large Pis are 1/2 or 1/4?

<anno> yes.

<Janet> one half cup mayo

<cak> lol

<deborah> lol....ok. I would eat about half of it and replace the rest with tuna. lol

<Janet> i like crab better;n tuna

<anno> in this recipe they're all 1/2's

<Janet> and salmon

<Vyx> came out cool little 1/2s on my screen

<cak> sounds about right deborah

<deborah> I love crab meat.

<MaggieB> what kind of crab are you using?

<anno> I don't eat crab.

<cak> (the Mac extended character set is not the same as the IBM one)

<anno> whatever kind miz alston likes.

<kat> you could use imitation?

<Janet> that sounds yummy, i love crab

<anno> personally, I'll be glad when I get out of the seafood section.

<anno> who knows.. rofl!

<Vyx> LOL

<anno> they hadn't invented imitation in '71.

<Janet> i bet you could, krab legs work in most recipes

<Vyx> I'd try it if you like that imitation crab

<kat> that's true anno

<cak> How about some crisp sugar cookies (fairly common recipie though)?

<kat> like the real stuff better, just not the price

<anno> I can scroll back though.. what else you want?

<anno> oh. cookies.

<deborah> Mark's fave!

<Janet> and you don't have to shell krab<g>

<Janet> i want the sugar cookie recipe. and i have a cookie reciope too

<deborah> You don't have to shell crab if ya get it tinned, either. lol

<MaggieB> anyone have any more appetizers?

<Vyx> I'm gonna go to bed... but staying here to log. Kick me out when y'all are done. :)

<MaggieB> lots of parties, lots of appetizers

<deborah> angels on horseback...

<Janet> LOL okay vyx

<kat> nite vyx

<deborah> those are good.

<MaggieB> night

<deborah> easy

<Janet> what's angels on horseback?

<deborah> night Vyx!

<anno> oh.. I made this one before, it's good..

<Vyx-gtb> G'night y'all!

<brenda> bye vyx

<cak> I wanna know too

<MaggieB> angels on horseback?

<deborah> take an oyster

<deborah> wrap it with bacon

<deborah> skewer with toothpick

<anno> CINNAMON CRISPS

<anno> ¸ lb butter ¹ t salt

<anno> 1 c sugar 1 egg white, beaten stiff

<anno> 2 c all-purpose flour ¸ c nuts, chopped

<anno> 4 t cinnamon

<anno> Cream butter and sugar. Sift together dry ingredients. Combine two mixtures. Pat onto two greased cookie sheets, spreading very thin. Brush with egg white. Sprinkle with chopped nuts. Bake at 375 degrees for twelve minutes. Cut at once into squares.

<anno> Mrs. B. Purnell Eggleston (Loulie Murchison)

<anno> that's 1/2's, 'cept the salt is 1/4.

<deborah> put on baking sheet and bake until bacon is done.

<Janet> oh that's a good recipe, i love those cookies

<MaggieB> lol

<deborah> lol

<Janet> oh and I've made those only with waterchestnuts in the middle.

<anno> who wanted sugar cookies..

<Janet> and with liver in the middle too, once, only tb liked waterchestnuts and she hates liver

<cak> that's the whole recipie? pluck and wrap?

<kat> prefer the waterchestnuts, they never last at a party

<Janet> i did and i captured that :)

<anno> I've found I make the best sugar cookies when I buy a mix.

<anno> I suck at sugar cookies.

<deborah> yep. pluck and wrap and bake.

<deborah> I love cinnamon cookies!

<cak> Here's an Amish sugar cookie--pretty easy really

<deborah> mmmmmmmmmm

<cak cak> Amish Sugar Cookies

<cak cak> 1 c sugar

<cak cak> 1 c powdered sugar

<cak cak> 1 c cooking oil

<cak cak> 1 c butter

<cak cak> 2 eggs

<cak cak> 4 1/2 c flour

<cak cak> 1 tsp baking powder

<cak cak> 1 tsp cream of tartar

<cak cak> 1 tsp vanilla

<cak cak> Combine first four ingredients. Beat well. Add eggs. Beat again. Add remaining ingredients and mix well. Chill dough. Make into balls and flatten. Bake at 350 F about 10-12 minutes

<cak cak> Another mouth-melty one--very delicate though

<cak cak> I usually only bake em for 8 minutes

<Janet> those new nestles slice and bake are good raw.

<cak> I keep thinking that I should make a roll of this dough like Pillsbury

<Janet> oh yum. i made those two years ago and they AREwonderful

<Janet> that's MY recipe<g>

<cak> It's the only drop cookies I'll make

<Janet> really, my cookie recipe, slice n bake cookies put into mini-muffin tins, cook until they're done and when they're hot outta the oven, smash a mini-reeses cup into the mjiddle of each one

<Janet> or you can smash a hershey's kiss in th emiddle too

<deborah> lol...i like it!

<Janet> hiya sparkle

<sparkle> hiya

<deborah> hey sparkle

<cak> mmmmmmm--I'd love those

<Janet> they really are yummy

<Janet> and right at my culinary skill level

<Janet> (sparkle, put slice n bake cookies in a mini muffin tin, cook until done, smash a reeses cup in the middle of each one as you bring 'em outta the oven)

<Janet> sparkle better have brought the rum cake recipe

<sparkle> oh

<sparkle> lemme go grab it

<sparkle> ROFL

<sparkle> I think I know where it is

sparkle just got home

<Janet> is raven still here?

<Janet> I know she's got my fresh apple cake recipe.

<Janet> (and right now I don't have it)

<Janet> unless cak has it in the log

<cak> I was just gonna ask if you wanted that one!

<cak> just a sec

<Janet> oh yeah! this is the best cake

<Janet> so moist and delicious

<Janet> (and i need the recipe again because it's a holiday tradition)

<Janet> what is everybody's christmas Must Have recipe?

<deborah> Oh, my two fave cakes...apple cake and spice cake

<cak Janet> Cream together 3 tbsp. butter, 1 C sugar and 1 egg

<cak Janet> then put together (separately to mix the dry ingredients first)...

<cak Janet> 1/2 tsp. each cinnamon, nutmeg, salt

<cak Janet> 1 tbsp. baking soda

<cak Janet> 1 c flour

<cak Janet> get that mixed up, or sift it together and dump it in with the creamed stuff.

<cak Janet> and then dump in 3 cups of apples...

<cak Janet> cut up, but not peeled, sort of chunked. not diced

<cak Janet> (lazy apple chunks, you know, sorta bigger than dicing)

<cak cak> uncooked?

<cak Janet> uncooked

<cak Janet> this batter starts out way stiff, like you're never going to get the dry ingredients mixed in...

<cak cak> (really lazy apple chunks!)

<cak Magenta> not peeled?

<cak Janet> as the apples start to juice out, it gets a lot easier to stir

<cak Janet> unpeeled

<cak Janet> then last thing add 1 tbsp vanilla

<cak cak> Can you mix with mixer or by hand is better?

<cak DLT> good night all!

<cak Janet> I cream with a mixer but once I add the dry ingredients it's too stiff for a mixer

<cak Janet> it would burn out your mixer motor (don't ask me how I know that)

<cak Kathie> I have to go too.. way past my bed time.. night all...

<cak> RubberKin> night kathie

<cak Janet> then dump this batter in an 8x8 pan, bake it about 40 minutes at 350 degrees

<cak Janet> or, you know, until it's cooked

<cak deborah> I made this...it's FABULOUS!

<cak Janet> you can put pecan halfs on the top to make it pretty

<cak> Carrot Pudding is my family's traditional holiday dessert

<Janet> this apple cake is the best cake i make

<Janet> well, that and the chocolate malt cake

<Janet> what is carrot pudding?

<Janet> i think i need some

<sparkle> lemme know when it's my turn <G>

<deborah> oooh, that sounds good

<sparkle> I found the rum cake

<cak> It's a steamed pudding--from poverty striken people

<Janet> those are the best kind

<cak> Why don't you do yours sparkle?

<deborah> yeah! REAL food!

<sparkle> 1 c. chopped pecans or walnuts

<cak> (give me some time to grab it from the log)

<sparkle> 1 yellow cake mix

<sparkle> 1 sm pk vanilla inst. pudding

<sparkle> 4 eggs

<sparkle> 1/2 c. cold water

<sparkle> 1/2 c. wesson oil

<sparkle> 1/2 c. dark rumm

<sparkle> glaze> 1/2 lb butter

<sparkle> 1/4 c. water

<sparkle> 1 c. sugar

<sparkle> 1/2 c dk rum

<sparkle> grease and flour bundt pan

<sparkle> put in nuts

<sparkle> mix the cake ingredients and pour 'em in

<sparkle> bake 325 till done

<sparkle> invert onto serving plate nad poke holes in it (nuts are up)

<sparkle> melt butter, add water sugar, boil 5 min

<sparkle> add rum

<sparkle> mix

<sparkle> drizzle glaze all over cake

<sparkle> (don't dip your finger in to taste, it's HOT)

<Janet> oh

Janet makes a note to spill glaze on counter first so she can lick it up and not get burned

<cak> (let's not go the peanut brittle on the counter route again ms janet)

<Janet> lol

<Janet> i almost got new kitchen counters out of that adventure

<deborah> did you post the carrot pudding one?

<Janet> no, we were just drooling over the rum cake

<cak> Sparkle, is it better to let this sit for a bit? (and I'll paste the CP right after I get an anwer)

<sparkle> yes.

<cak cak> Carrot Pudding

<cak cak> 1 c sugar

<cak cak> 1 c raisins

<cak cak> 1 1/2 c flour

<cak cak> 1 c carrots, grated

<cak cak> 1 c potatoes, grated

<cak cak> 1 tsp each baking soda, cinnamon, cloves and salt

<cak cak> 1/2 c butter

<cak cak> Mix together and steam for 3 hours in top of double boiler

<cak cak> OR

<cak cak> Turn into a greased 2 quart m'wave-safe bowl. Cover tightly with plastic wrap. Microwave on high for 11 minutes. Remove from oven. Puncture plastic with sharp knife (careful of the hot steam). Cover with plate and let sit for 15 minutes.

<cak cak> Unmold and serve with sauce.

<cak cak> Sauce:

<cak cak> Equal parts whipping cream (unwhipped), sugar and butter. Boil the sugar and butter together first. Add cream and boil together.

<cak cak> You MUST make the sauce--it's too healthy if you don't

<sparkle> to let the drizzle soak in

<deborah> Do you serve that warmish, Sparkle?

<cak> (oops--sorry. Bad manners to ask a question and not wait for the full answer)

<sparkle> warm with ice cream or cold with ice cream <G>

<deborah> sorry!

<Janet> what's the carrot pudding sauce?

<cak> sounds good!

<cak> Equal parts of butter (not margarine of course), sugar and whipping cream!

<Janet> yum

<cak> really rich--

<deborah> oh, I have to try that. Sounds yummy

<cak> good old German recipie

<cak> (from my Dad's family)

<deborah> total comfort food.

<cak> it sure is for me

<Janet> corn pudding is for me

<Janet> and last time i made anno's recipe and it was wonderful

<cak> mmmmm (I've got anno's recipie here too--)

<deborah> oh, that's good...i like those veggie puddings.

<Janet> share that one, it's a great corn pudding recipe

<cak> I may have spoken too soon (hubris, doncha know)

<cak> let me check again

<Janet> LOL

<Janet> i don't remember it perfect by heart

<cak> of course, we have the original source here too

<Janet> anno?

<Janet> anno, we need corn pudding.

<Janet> well, when she gets back we'll hassle her for it

<Janet> who has more recipes?

<cak> found it!

<cak anno> princess anne county corn pudding

<cak anno> 1 c cream corn (I add a can of uncreamed too, make it more corny)

<cak anno> 3 eggs

<cak anno> 3T flour

<cak anno> dash pepper

<cak anno> 2T sugar

<cak anno> 1t salt

<cak anno> 1 1/2 c milk

<cak anno> 3T butter, melted

<cak anno> beat eggs slightly and stir into corn. combine sugar, flour, salt and

<cak anno> pepper; add milk slowly until smooth. add to corn and egg mixture. last,

<cak anno> pour in melted butter. put in one-quart casserole, place dish in hot water

<cak anno> and bake one hour at 400. check doneness by inserting a silver knife

<cak anno> (stainless works). if it comes out clean, it's done. serves 4-6.

<Janet> yay!

<deborah> yum

<cak> this cut and paste is fun (although a little messy)

<Janet> Brenda? you there?

<sparkle> I have the quick and easy enchilada casserole

<brenda> yes

<Janet> ooo tell that one!

<sparkle> one big can or 2 small cans of red enchilada sauce

<cak> yeah! I like quick and easy (and enchiladas)

<sparkle> as much shredded chicken/turkey as you want

<Janet> (THEN we need to shake some of these folks upside down for more recipes)

<sparkle> 2 bags of uncle ben's 5 minute brown rice

<sparkle> a can of corn

<sparkle> olives (as much as you want)

<sparkle> boil the rice

<sparkle> throw it all in a dish in the oven

<sparkle> cover with cheese

<sparkle> and bake till it's all warm, about 30 min at 350

<paperpushe> ty maggie

<sparkle> top with sourcream

<anno> whew.

<sparkle> it's great for turkey leftovers

<anno> I'm done for the night.

<MaggieB> night anno

<anno> oh.. I just mean typing.

<brenda> bye anno

<MaggieB> oh ok

<cak> (congrats on all the work you got done on the cookbook)

<brenda> lol

<paperpushe> bye

<anno> it's way too late to even think about jellied crab salad.

<anno> gag.

<Janet> anno, we'd just drooled over your corn pudding

<paperpushe> yikes

<anno> I'm gonna sit here a few and avoid typing that!

<beanjean1> thanks maggie

<beanjean1> corn pudding?

<beanjean1> what was class about?

<beanjean1> hi everyone!

<anno> oh..

<cak> eating

<Janet> recipe swapping

<MaggieB> recipes!

<anno> that is some kind of good corn pudding.

<paperpushe> hey bj

<kat> hi bj

<deborah> jellied crab salad. I don't think I'd like that.

<anno> Aidan made it for his world cultures class, when they were doing their family culture.

<anno> who would?

<beanjean1> I mixed up Grandma's cookies tonight

<anno> rofl.

<paperpushe> when are ya gonna sort em bj?

<anno> I've been amazed at how many things you can do with jello, typing this cookbook, though.

<Janet> LOL

<sparkle> lol

<Janet> do ya got frosted cranberry squares in there? that's my favorite thing to do with jello

<anno> and you can tell it's a early 70's cookbook by how many recipes ask for Accent or monosodium glutamate.

<beanjean1> lol PP

<paperpushe> ;-)

<anno> well.. if I do, I haven't found it yet..

<Janet> if i had it i'd share it

<MaggieB> anyone have any good [and easy] appetizers that are a sure winner?

<anno> these gals are puttin' MSG in their food like it was.. vitamin c or somethin'.

<anno> sausage balls, maggie..

<deborah> I had the white trash cookbook...lots o' jello in there.

<Janet> oh yeah, those

<Janet> i love the white trash cookbook, lots of my family favorites in there

<paperpushe> jello? MSG? what are you doing? Good grief!

<MaggieB> yum anno

<anno> if they're leftover, they make excellent breakfast.

<MaggieB> lol

<anno> I got appetizers..

<anno> what kind you want?

<MomCat> lol

<anno> they're kind of weird, some of 'em.

<cak> course, there's always good cheese

<MaggieB> yummy easy ones!

<brenda> hey diane

<anno> well.. sausage balls are yummy and easy..

<beanjean1> I LOVE vegetable pizza for appetizers

<MaggieB> oh thats right that would be at the beginning of the book huh anno?

<MomCat> Hi!

<anno> yep!

<MaggieB> oh i just made veggie pizza

<MaggieB> on saturday

<MaggieB> everyone loves that one

<kat> you can make seafood pizza with that recipe too

<Janet> i love sausage balls. veggie pizza is hit or miss

<MaggieB> really?

<kat> yes

<MaggieB> what do you do different kat?

<kat> all you do is after you have the ranch dressing and cream cheese mix on the top

<kat> you top that with cocktail sauce and add those little shrimp and crab meat

<kat> that's it

<MaggieB> my recipe calls for mayo mixed intoo

<MaggieB> does yours?

<kat> yes, that to

<kat> oo

<sparkle> oh, and the 1 cup mayo, 1 cup sour cream, 1 cup parmesan, lotsa crab and artichoke hearts baked

<sparkle> and served with pita squares

<beanjean1> kat that sounds delish!

<MaggieB> wait

<MaggieB> sparkle

<anno> actually, I can't find the appetizers..

<MaggieB> run that one by me again

<anno> somewhere after drinks, breads, and cakes..

<anno> still looking..

<cak> (they all got et, eh anno?)

<MomCat> Hi!

<cak> hi Clair--welcome back

<brenda> wb clair

<sparkle> 1 cup may, mixed with 1 cup oh, wait, cream cheese, 1 cup sour cream, mixed with 1 cup parmesan cheese, all the crab and artichoke hearts you want

<sparkle> baked till it's all warm

<sparkle> it's disgustingly good

<MaggieB> sounds good

<beanjean1> sparkle...

<MaggieB> so cream cheese in that one too!

<sparkle> and don't even dream of using non-fat anything

<sparkle> ROFL

<beanjean1> didya find a box :)

<MaggieB> do anything with the pita bread?

<sparkle> YES!

<sparkle> I have a box now BJ

<beanjean1> oh DH will be THRILLED

<beanjean1> he's been bugging the heck outta me

<sparkle> lol

<beanjean1> we haven't even had time to scrapbook, so I don't know what his deal is

<Janet> anybody have anymore recipes?

<beanjean1> HEY

<anno> CHICKEN TIDBITS

<anno> 12 to 14 chicken breasts, bonedjuice and grated rind of one lemon

<anno> ¸ lb margerineprogresso bread crumbs

<anno> Cut chicken breasts in bite-size pieces, about four to each breast half. Melt margarine and add lemon. Dip chicken tidbits into this and roll in bread crumbs. Place on baking sheet. Bake for fifteen minutes at 350 degrees. Be sure both sides are browned. Toothpick before serving and pass. This is a good substitute for ham biscuits. Will freeze before baking.

<beanjean1> HE FINISHED MY STAMP table FINALLY

<anno> I found the appetizers.

<cak> I've got your mother's sweet tater pie---

<Janet> oh that sounds good!

<cak> (Janet's mother that is)

<Janet> yum sweet tater pie

<cak> sounds like a traditional dish to me

<Janet> it's a Must Have

<anno> NUT-COATED CHEESE LOG

<anno> 1 8-oz pkg cream cheese1 T grated onion

<anno> 1 3-oz pkg Roquefort cheese¸ t salt

<anno> 1 5-oz jar sharp cheddar cheese spread¹ c parsley, minced

<anno> 1 T Worcestershire sauce¹ c pecans, chopped

<anno> Allow all cheeses to reach room temperature. Blend together all ingredients except parsley and nuts. Chill several hours. Shape cheese mixture into log or ball. Coat evenly with the parsley and nuts. Chill until ready to serve.

<anno> Mrs. Stuart A. Barbour (Nancy O'Dell)

<anno> this is the most excellent cheeseball.

<cak> (anno's really found the appetizers!)

<cak> sounds wonderful--got some tasty stuff in there

<MaggieB> cool!

<Janet> i love cheese balls

<cak> Janet, did you want your mom's pie recipie published?

<Janet> sigh.i gotta go while my monitor mover is still willing to carry in my ew tron

<Janet> and yeah, if people want it

<cak> (I don't care, I've already got it=neener, neener)

<Janet> lol

<MaggieB> lol

<cak> I think they're all asleep

<Janet> he's getting mean at me, i better do it or i'll be on the laptop again tomorrow

<MomCat> Ty Maggie

<Janet> see y'all tomorrow.

beanjean1 is reading email and talking to her DD

<Janet> adios!

<kat> no, i'm just coloring christmas cards

<MomCat> did hhe get his car?

<beanjean1> bye janet

<MomCat> bye

<MaggieB> you leaving janet?

<MaggieB> night

<Janet> hepicks it up tomorrow morning

<kat> nite janet

<beanjean1> I need to go to bed

<Janet> yeah, i better or else he won't carry in the new tron

<beanjean1> night everyone

<MomCat> take care

<Janet> adios

<cak> Night janet! good luck with *this* computer

<beanjean1> sparkle THANKS

<kat> nte bj

<MomCat> nite, Janet and beanjean

<beanjean1> can't wait

<beanjean1> night

<beanjean1> be good

<beanjean1> take care!!!!

<cak> are we all recipied out?

<sparkle> i could use that sp pie <G>

<cak> got it at my fingertips!

<cak Janet> This is my mom's sweet tater pie.

<cak Janet> 1/2 c Butter,softened

<cak Janet> 1/2 c Packed brown sugar

<cak Janet> 1 c Sweet potatoes,mashed,cooked

<cak Janet> 3 Eggs,lightly beaten

<cak Janet> 1/3 c Corn syrup

<cak Janet> 1/3 c Milk

<cak Janet> 1/2 t Salt

<cak Janet> 1 t Vanilla extract

<cak Janet> 1 Unbaked pie shell

<cak Janet> Cream butter and brown sugar in bowl until light and fluffy.Blend

<cak Janet> in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into

<cak Janet> pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325

<cak Janet> degrees and bake 35 to 45 minutes longer or until well set.Yield> 6

<cak Janet> servings.

<sparkle> tanks

<cak> it ain't pretty, but sure sounds good

<sparkle> does sound good

<sparkle> I'm gonna head to bed early tonight

<sparkle> so I'll see y'all tomorrow

<deborah> night!

<anno> MARINATED BROCCOLI

<kat> nite sparkle

<anno> 3 bunches fresh broccoli1 t salt

<cak> night! thanks for the food stuffs!

<anno> 1 c cider vinegar1 t pepper, coarsely ground

<anno> 1 T sugar1 t garlic salt

<anno> 1 T dill weed1 ¸ c vegetable oil

<anno> 1 T accent

<anno> Cut broccoli in small flowerettes. Mix remaining ingredients. Pour over broccoli, cover and refrigerate for twenty-four hours. Baste from time to time. Drain and serve. Men love it!

<anno> Mrs. Alex. A. Waldrop (Margaret Carper)

<anno> this is good too.

<anno> and easy

<anno> leave out the accent.

<anno> rofl.

<cak> mmmmm, this one really appeals to me too

<deborah> night all. Thanks for the recipes!

<MaggieB> night deborah thanks for the cookie recipe!

<anno> I take that one to put lucks fairly much.

<kat> nite deborah

<MaggieB> has anyone ever tried wrapping scallops with bacon and baking? does that work?

<deb> jen makes those

<cak> I don't know, but I sure hope it does

<Kriztina> yup its good too

<MaggieB> just bake at 350 until the bacon is done?

<anno> eew. scallops.

<MaggieB> i love scallops

<anno> try allrecipes.com and search on scallops!

<MaggieB> love most seafood

<Kriztina> scallop, about half a strip or 1/4 or bacon wrap stick with toothpick

<Kriztina> and bake till the bacon is done

<Kriztina> only takes like 10-15 minutes

<deb> jen also puts a strip of green onion in them

<MaggieB> 350?

<MaggieB> that sounds good

<Kriztina> yah somewhere round there maggie

<MaggieB> ty

<MaggieB> easy

<Kriztina> actually anno, the bacon really alters the taste of the scallop

<Kriztina> its one of the few seafoods i'll eat

<MaggieB> love chicken livers but oh so bad for one

<anno> I just don't like scallops. at all.

<anno> I eat shrimps.

<MaggieB> i could eat them all night

<anno> that's the only thing that swims, that I eat.

<Kriztina> you just havent had a good new england scallop

<Kriztina> they have icky tough kind here in the south

<MaggieB> oh shrimp, with lots of cocktail sauce

<anno> I had some in boston once..

<anno> ordered shrimp, got scallops..

<anno> was nasty.

<MaggieB> new england scallop?

<MaggieB> we broil ours or stir fry what is a scallop??

<Kriztina> well i dont know if new england scallop is a techie term

<anno> rofl!

<anno> ethnic term, more like.

<MaggieB> lol, what is it?

<Kriztina> i just know when we went and caught them ourselves in november no less, they were really good

<MaggieB> oh you mean bred in ne

<anno> yankee scalops

<MaggieB> yum

<Kriztina> colder water maybe

<MaggieB> caught them?

<Kriztina> smaller

<Kriztina> raked is more the term

<MaggieB> hate it when gritty

<Kriztina> you rake them in

<anno> I might like 'em if I hadn't had to eat so many of 'em when I was a kid.

<MaggieB> sandy

<deb> nite all

deb waves

<anno> scallops and fish sticks.

<MaggieB> night deb

deb blows kisses

<anno> they musta been cheap back then.

<kat> nite deb

<MaggieB> never had them when kid

<deb> ho ho ho

<anno> night, deb

<cak> I'm that way about tuna and salmon anno

<MaggieB> shrimp had to be cheaper then

<MaggieB> had it lots of friday nights

<MaggieB> catholic you know

<MaggieB> lol

<anno> I don't like anything that swims but shrimp.

<MaggieB> oh i love seafood

<MaggieB> not fish, seafood

<anno> there was salmon and crab at ted's office party and I tasted 'em both..

<anno> still icky..

<MaggieB> yum

<MaggieB> smoked salmon

<anno> eew.

<MaggieB> lol

<MaggieB> eew, i love it

<anno> there was good beef too though!

<MomCat> Anno, do you eat duck?

<anno> I ate duck once..

<anno> it doesn't cross my plate very often, diane!

<anno> the one time it did, I ate it..

<MaggieB> duck is so greasy compared to other fowl

<MomCat> would you eat it again?

<MaggieB> all dark meat

<anno> not on purpose, but if it was that or fish, I would..

<MaggieB> lol

<MomCat> dark meat is good

<anno> I like dark meat best..

<MaggieB> i like white meat

<MaggieB> although duck is okay

<anno> thighs.. I like chicken thighs.

<MomCat> white meat is dry and often tasteless

<anno> boneless skinless thighs.

<MaggieB> not if not overcooked

<MomCat> thighs are my favorite part nof the chicken

<MaggieB> i like breasts

<anno> I buy a lot of breasts.. cuz they're easier to find than boneless skinless thighs!

<anno> but when I find 'em, that's what I buy.

<MomCat> I don't even like chicken or turkey breast disguised in caseroles

<anno> pound 'em, diane..

<cak> Sorry ladies, I'm falling asleep at the keyboard (no drool, yet). So I'm gonna sign off--see you all later

<anno> pound 'em and then saute them.

<MomCat> night

<anno> they're pretty ok then.

<anno> pound 'em and cut 'em in strips and saute 'em.

<anno> pretty good.

<MomCat> No

Log file closed at 12/18/01 10:40:52 PM