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LOL!!!

sounds awesome Nan I'll have to give those ideas a try

Vichyssoise To make enough easy vichyssoise to serve six to eight, you will need 1 tbsp unsalted butter, 2 medium cooking onions (onions are more readily available than the classic leeks, and you don’t have to clean them), sliced, 5 medium Yukon gold potatoes, peeled and thinly sliced, 4 cups vegetable stock, 1 cup milk, 1 cup whipping cream, salt and pepper to taste. In a large saucepan, melt butter over medium heat. Add onions and cook until soft but not brown, about 10 minutes. Add potatoes and stock. Cover and cook over medium-low heat for 25-30 minutes. Turn off heat, and using a hand blender, puree soup in the pot until very smooth (you can also use a regular blender, adding the soup in batches). Stir in milk, cream, salt and pepper. Refrigerate for at least four hours or until very cold. Taste for proper seasoning again before serving. Garnish with fresh chives if you’ve got them, and enjoy this cool and creamy summer soup.

Ingredients 3 cups oil for frying 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon white sugar 1 egg, lightly beaten 1/2 cup milk 1 tablespoon shortening, melted 1 (12 ounce) can whole kernel corn, drained or fresh steamed Directions Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels. compliments of allrecipies.com

Ingredients: 1 - 2 Large cans of tomatoes (diced or crushed) 6 Green onions 2 Cups chicken broth or 2 - 4 chicken oxo cubes 1 bunch celery & tops 2 Large green bell peppers 2 Lbs carrots 2 Tbsp garlic powder 1 Tbsp coarse salt 1 Tsp ground black pepper 2 Packs lipton chicken noodle soup mix Directions: 1) Boil 4 - 5 litres of water in a large pot 2) Wash and rough chop carrots, celery, (including tops) into 1" cubes and add to water. At this point add salt, pepper, garlic powder to mixture. Let simmer for about 25 - 30 minutes. 3) Cut green peppers into 1" cubes and chop green onion into 1/4" lengths. Add this to mixture of celery and carrots. 4) Add remaining ingreedients such as chicken broth (oxo cubes), lipton chicken noodle mix and canned tomatoes along with any other seasonings to taste. 5) Let simmer for about 20 minutes until all flavours are combined. Method: Day 1) Soup + fruit: all you want except banana. Day 2) Soup + fresh vegetables (salads, etc.) all you want. One large baked potato + butter for dinner, no fruit. Day 3) Soup + fruit + veggies all you want. No potatoes. Day 4) Soup + bananas (at least 3) + skim milk; all you want Day 5) Soup + beef (up to 20 oz) + 6 tomatoes. Beef must be grilled, baked or broiled. You can substitute beef for chicken or fish. Day 6) Soup + beef (2, 3 steaks) + green leafy veggies. all you want, no potatoes. Day 7) Soup + brown rice + unsweetened fruit juice + veggies. All you want. You can lose up to 14Lbs using this soup diet and more depending on how active your lifestyle is. Repeat until you lose the desired amout of weight or get tired of eating soup

LOL!! I'm picturing hot dogs I'm not sure what kind of meat would work in this soup, perhaps a roast beef sammie on the side ?

Roast Garlic Soup 2 - Heads of Garlic 2 - tsp olive oil salt and pepper Slice the top off the heads of garlic to expose the cloves inside. Drizzle with olive oil and season with salt and pepper. Wrap in tinfoil (shiny side in) and bake in a 250F oven for 1 hour. Squeeze heads to remove garlic cloves and set aside. 2 - Tbsp butter 2 - Tbsp olive oil 1 - Medium onion (finely chopped) 1 - tsp herb and spice mix 4 - cloves of garlic (finely chopped) 4 - cups chicken stock 1 - cup cream 1 - tsp butter 2 - Tbsp flour Parsley to garnish Heat butter, olive oil in a large soup pot. Sautee onion, garlic and spice mix. Add flour cook for 1 minute then add 1/3 cup chicken stock, stir. Add remaining chicken stock, roasted garlic, cream, butter and heat through and season to taste. Garnish with chopped parsley. Garlic Health Benefits Various garlic health benefits have long been claimed and the "stinking rose" treatment has been used extensively in herbal medicine (phytotherapy) down the centuries. It's been considered by many to be a herbal "wonder drug", with a reputation in folklore for preventing or treating everything from the common cold and flu to the Plague! Much of that is at best unproven, however there are some very positive garlic health facts that are now widely accepted. Amongst the most interesting potential applications are suggestions that garlic might be able to assist some people in the management of blood pressure cholesterol levels. Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant "superbugs". Studies have also shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging free radicals. There are claims that fermented black garlic contains even higher antioxidant levels than normal cloves. Some people who want the claimed health benefits without the taste prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath. Side-Effects Even garlic isn't a perfect. Apart from garlic breath there are other possible side effects, especially if used to excess. Use common sense and don't overdo it. Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract. There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery. As with any medicine, always check with your doctor first and tell your doctor if you are using it. http://www.garlic-ce...lic-health.html

this is the problem patsy is experiencing with her pc.

I believe those are peas and carrots in the photo koach. I prefer the creamed corn, but like any recipe you can adjust and alter to suit your taste. this is one dish I never grow tired of.

thank you folks sure casa there's lots o chocolate cake left

2 - Lbs Ground Beef 1 - Large onion 5 - 6 medium potatoes 2 - cans creamed corn 1/2 - Cup Milk butter 2 - cloves of garlic 1/2 - tsp marjorm salt and pepper to taste dice up the onion and finely chop the garlic. In a large skillet, fry the ground beef with the onion and garlic until browned, season to taste. Drain off excess fat and spread in the bottom of a large baking dish. Spread the creamed corn on top of the ground beef mixture. Boil the potatoes till fork tender, drain and mash with milk and butter until smooth, add a pinch of marjoram and stir in. Spread potato mixture on top of the ground beef/creamed corn mixture and rake lenghwise with a fork to create furrows. Dot the top with butter then pop in a 400F oven till the peaks of the furrows are golden brown. Allow a few minutes to cool before slicing and serving. WARNING: this is a very addictive dish, chock full of flavor!! Cottage Pie: sub the cream corn with fresh steamed veggies such as peas, carrots, kernel corn, etc.

LOL!!

This is a famous northern Chinese dish from Tsinan, in Shandong province. The fried croutons should be added just before serving; you don

mummifying alan: egypt's last secret http://www.channel4.com/programmes/mummifying-alan-egypts-last-secret/articles/video-alan-and-jan-billis

Baked Apple French Toast 20 slices French bread 1 can (21 oz.) apple pie filling 8 eggs 2 cups 2% milk 2 teaspoons vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg Topping 1 cup packed brown sugar ½ cup cold butter, cubed 1 cup chopped pecans 2 tablespoons corn syrup Arrange 10 slices of bread in a greased 13

1 Lb ground beef 3 carrots 3 medium potatoes 8 oz tomato sauce garlic powder 1 cup elbow pasta (uncooked) 1 onion (minced) 1 cup kernel corn 1 cup mixed vegetables salt and pepper Brown ground beef in a large soup pot. Drain well and add tomato sauce, 3 cups water, potatoes (cut into 3/4" cubes), carrots (diced) and elbow pasta. Bring to a boil and cook until veggies and pasta are almost tender stirring occasionally. Add corn and mixed vegetables and let boil until done. season to taste and enjoy

charity navigator Over the past 10 years, Charity Navigator

2 cloves garlic 2 anchovy fillets 2 tablespoons capers, drained and rinsed (25 mL) 1/2 teaspoon Dijon mustard (2 mL) 1 teaspoon red wine vinegar (15ml) 1 tablespoon lemon juice(15 mL) 1/4 teaspoon Worcestershire sauce (1 mL) 5-6 drops of Tobassco sauce 1/4 cup (50 mL) high quality extra virgin olive oil 1 large egg yolk 1/4 teaspoon freshly ground black pepper (1 mL) 1 head romaine lettuce, outer leaves removed 1/4 cup freshly grated or shaved parmesan (50 mL) 1/4 cup fresh croutons In a large wooden bowl mash the garlic and anchovy into a paste (add a pinch of salt to help the grinding process). Add lemon juice (use fresh), Vinegar, Dijon, Worchestershire, tobassco, half of the cheese, olive oil and mix until well blended. Drop in the egg yolk and mix till thickened. Cover with plastic wrap and place in the fridge for approx 1/2 hour. Wash romaine and drain well ( I use a salad spinner to get all the water out). Remove dressing mixture from the fridge and mix again with a fork (should be thick mayonaise consistancy) toss in the torn romaine and capers. Sprinkle the remaining cheese and croutons over the top and serve. You can add diced roast chicken to this recipe too if you like.

this is the Nova Scotia version of Newfoundland's fish and brewis Ingredients: 1 lb. salt cod 6 large potatoes 1 c.salt pork scraps 2 large onions 1 c.cream black pepper to taste Soak cod overnight, drain and cook with potatoes, cutting both into bite size pieces. Boil in water for 1/2 hour. Fry pork scraps until golden brown and pour off excess fat. Dice onions, then brown in the pan with the pork scraps. Add cream and allow to just simmer. Do not boil. Drain water from the cod and potatoes, combine with cream, onions and pork scraps. Toss with black pepper and serve

Fish and Brewis (pronounced brews) 4 cakes hard bread 2 lbs salt cod 1 cup salt pork, finely diced Break each bread into 2 or 3 pieces and soak for 6-8 hours, or overnight, in cold water. Use lots of water because it will be absorbed. Soak salt cod in separate bowl of cold water for 6-8 hours, or overnight. Change water once or twice if you prefer less salt. If using fresh fish, add 1 tsp of salt to water when cooking. In the morning, change water on cod and simmer gently until tender, 5-10 minutes. Remove from heat and drain. Skin, bone and flake fish. Place hard bread in saucepan with enough water to cover bread, use water in which it soaked. Heat slowly just until it comes to a boil. Remove from heat and drain immediately. Add cooked, flaked fish and mix. Keep hot. Fry salt pork until golden brown and crisp. These scrunchions and fat may be poured over fish and brewis mixture when served, or mixed with it. Serve hot.

try subsituting some italian sausage for some of the ground beef for another dimension of flavor, you can kick it up a knotch by using spicy sausage

2Tbsp. chili powder 2Lbs ground beef 1Tbsp salt 1 onion, chopped 1Tbsp garlic salt 1 green pepper, chopped 1tsp pepper 8oz thin spaghetti 1Lb grated cheddar cheese 1 can tomato soup 1/2 can water 1 can tomatoes, diced Cook the first 7 ingredients together; cook spaghetti and drain. In a 13 x 9 x 2 inch baking dish, layer spaghetti, meat and cheese. Repeat layers. Pour tomatoes over and top with cheese. Cover and bake at 300F for one hour. Uncover and bake for 15 minutes more. I have made this a few times now and it is very tasty stuff

wow, that looks toooo good and sounds scrumptious thanks for posting it Knight Let's hope that recipe is around for another 400 years (yn)

If anyone needs help with Mods, just post them here and I'll see what I can do to help out

this recipe is a Nova Scotia favorite. the name comes from the sound of the blueberry "stew" cooking Ingredients Sauce: 4 cups wild fresh or frozen blueberries 1L 1/2 tsp ground nutmeg 2 mL 1/2 tsp ground cinnamon 2 mL 3/4 cup granulated sugar 175 mL 1 Tbsp lemon juice 15 mL 1/2 cup water 125 mL Dumplings: 2 cups all purpose flour 500 mL 4 tsp baking powder 20 mL 1/2 tsp salt 2 mL 1 Tbsp granulated sugar 15 mL 2 Tbsp butter or shortening 25 mL Milk Method In a large saucepan with cover, heat berries, nutmeg, cinnamon, sugar, lemon juice and water; boil gently until well blended and slightly cooked down. In a mixing bowl sift flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious!