I've been tagged....My garden is limited. Perhaps because of the controlling nature of my childhood, it was difficult for me to have lots of friends or to spend the necessary time keeping them. I did have a couple of friends through high school and college Joan and Evelyn, but we have long since lost touch, probably my fault.
So you can imagine my surprise when 7 years ago I discovered not only that I had breast cancer, but a townful of caring supporters, who for over a year called, visited, wrote letters, brought in food, and so wanted to help and comfort and share this burden. Several drove me to SL for radiation treatments and lunch. When I had completed that treatment, a couple of ladies asked if we could make the trip just for fun they felt they'd missed out on a chance to help. A beautiful quilt was made and given to me that I treasure for the sweet friendship it represents.
So you can imagine my surprise when 7 years ago I discovered not only that I had breast cancer, but a townful of caring supporters, who for over a year called, visited, wrote letters, brought in food, and so wanted to help and comfort and share this burden. Several drove me to SL for radiation treatments and lunch. When I had completed that treatment, a couple of ladies asked if we could make the trip just for fun they felt they'd missed out on a chance to help. A beautiful quilt was made and given to me that I treasure for the sweet friendship it represents.
The person who is the center of my life or garden, whom I love and care about so very much is Grant. Again, during my cancer treatments, for three weeks, three times a day he administered a difficult medication treatment that saved my life (the port in my arm became infected and without it I would not have been able to have the cemo treatments, that lasted over 1 year). He has been patience with me and taught me so much about life and love.We first met the summer I was going to Europe 'on a shoe string'; I needed a new camera so I went to JC Penny's. There was a cute salesman, very knowledgeable and sweet who reac
ted to my flirtations (this made Ev uneasy). He helped me select my camera and asked me to come back after my trip and tell him how the camera worked for me. I had broken up with Bruce again so I was more than willing to take up this new young man's invitation. After returning from my trip, on three different shopping occasions over the span of two months, I dropped by the camera counter, but the young man was either busy with a customer, off for the day or out to lunch. So I went on my way and made a BIG mistake. Then about twelve years later, when I had corrected that BIG mistake, I went out on a blind date. There was something familiar about this man...it turned out to be my camera salesman from JC Penny's! That first date was 22 years ago this December...he still remembers the calendar date and we usually go out to dinner (when we lived in SL we'd go back to the same restaurant where he'd pre arranged to have flowers on the same table). What a sweetheart!
Marc our son, is a big part of my small garden. He has so many talents and gifts among which are a great sence of humor, musical and loves to read. He is a great father willing to change dirty diapers for Mia. It is such fun to watch him play with Mia. She loves her daddy!
ted to my flirtations (this made Ev uneasy). He helped me select my camera and asked me to come back after my trip and tell him how the camera worked for me. I had broken up with Bruce again so I was more than willing to take up this new young man's invitation. After returning from my trip, on three different shopping occasions over the span of two months, I dropped by the camera counter, but the young man was either busy with a customer, off for the day or out to lunch. So I went on my way and made a BIG mistake. Then about twelve years later, when I had corrected that BIG mistake, I went out on a blind date. There was something familiar about this man...it turned out to be my camera salesman from JC Penny's! That first date was 22 years ago this December...he still remembers the calendar date and we usually go out to dinner (when we lived in SL we'd go back to the same restaurant where he'd pre arranged to have flowers on the same table). What a sweetheart!
Marc our son, is a big part of my small garden. He has so many talents and gifts among which are a great sence of humor, musical and loves to read. He is a great father willing to change dirty diapers for Mia. It is such fun to watch him play with Mia. She loves her daddy!
Erin is a great little mom and wife, Marc made a good choice with picking her to be his companion.
Mia is our darling, both Grant and I adore her and we are doing our part to spoil her rotten before she is two.
Barb is an important flower to me, as is her dear husband, daughters, and each of their families.
Steve and Sue, their children and each of their families are also precious to me. I have often told folks that the best thing to ever happen to me was to have breast cancer! It may sound strange but it was at this point in my life that I finally realized who were important to me and what this life is really about, family.
Dixie, Grant's sister, her children and Grant's two brothers and their families have also been an important part of my life. These wonderful folks have taught me how families should treat one another, with love and respect and without frictions and contentions. I have tried to implement these lessons with building other family associations.
When Marc was a little boy and wanted lots of something, I would tell him "it's the quality not quantity" we should strive for, I still think this is an important goal.
I really enjoy collecting recipes, and trying new ones out on my family. In the past, there have been some wonderful dishes and some that we remember because they were so out of the ordinary. I'm sure you have either heard or experienced my "new" recipe from time to time.
Well, here are a couple of good ones, that I think you might all enjoy. Let me know how they turned out for you:
WHAT DO I DO WITH MY TURKEY LEFTOVERS???
Turkey Taco Soup
Servings: 8—SO EASY AND YUMMY!!
2-3 cups diced/shredded turkey
1 large can v-8 juice
1 can (15 oz) red kidney beans
1 can (15 oz) pinto beans
1 can (15 oz) garbanzo beans
1 can (15 oz) black beans
1 can (15 oz) diced tomatoes
1 can (15 oz) corn
1 package Taco seasoning mix
Mix all together and simmer for 45 minutes!!
Chicken (Turkey) Enchilada Ring
This recipe originally called for chopped chicken, but works GREAT with chopped turkey, also!
2 C. coarsely chopped chicken (or turkey)
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 minutes or until golden brown.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
Turkey Broccoli Casserole
2 Tbsp. Butter
2 Tbsp. Flour
1/2 cup milk
1 dash black pepper1 dash paprika
1/2 tsp. Salt
2 cans cream of mushroom soup
1/2 pound Cheddar cheese, grated
1/2 cup sour cream
2 to 10 ounces broccoli, chopped,
cooked1 pound cooked TURKEY, cut into pieces
almonds, slivered to taste
Melt butter, blend in flour. Cook over low heat until mixture is smooth and bubbly. Remove from heat, stir milk in gradually. Bring to a boil, stirring constantly. Boil for one minute. Blend in seasonings. Add soup and 2/3 cheese. Heat, stirring constantly until cheese is melted. Remove from heat. Cool slightly. Stir in sour cream. Place broccoli in buttered 3 qt. casserole. Top with turkey. Pour sauce over top. Sprinkle the remaining cheese and almonds. Bake at 325°F. until bubbly, or 25-30 minutes.Next Day Turkey Pot Pie1 medium onion 1 C. carrots 1 C. celery 1 T. vegetable oil 9 oz. frozen chopped spinach 3 C. cooked turkey 1/2 C. country or baked ham 10 3/4 oz. canned cream of chicken soup 2 1/2 C. milk, divided 1/4 t. black pepper 1 1/2 C. self-rising flour 1/4 C. Parmesan cheese 1/2 C. butter or margarine Heat oven to 400° F. Grease shallow 3-quart baking dish.
In large skillet, cook chopped onion, thinly sliced carrots and thinly sliced celery in vegetable oil until tender. Stir in spinach (thawed and drained); pour into baking dish. Add shredded or chopped turkey and chopped ham; distribute evenly in baking dish.
In medium bowl, combine undiluted soup, 1 cup milk and freshly ground pepper; pour over turkey mixture. In medium bowl, combine remaining milk, flour, grated cheese and melted butter or margarine; stir until smooth. Pour over ingredients in baking dish.
Bake 45-50 minutes or until golden brown.
Makes 6-8 servings.
For individual servings, grease six 2-cup baking dishes. Divide filling among dishes. Top each evenly with crust batter. Bake as directed.
And don’t forget DESSERT….
Pumpkin Pie a la Easy –EASY Pumpkin Pie Alternative!!
1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Preheat oven to 350 degrees.
In medium bowl, combine flour, oats and brown sugar. Chop pecans. Add to bowl.
Melt butter on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of jelly roll ban. Bake 15 minutes.
Meanwhile, lightly beat eggs in bowl. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares. Garnish each serving with whipped topping, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares. Yield: 24 servings
Steve and Sue, their children and each of their families are also precious to me. I have often told folks that the best thing to ever happen to me was to have breast cancer! It may sound strange but it was at this point in my life that I finally realized who were important to me and what this life is really about, family.
Dixie, Grant's sister, her children and Grant's two brothers and their families have also been an important part of my life. These wonderful folks have taught me how families should treat one another, with love and respect and without frictions and contentions. I have tried to implement these lessons with building other family associations.
When Marc was a little boy and wanted lots of something, I would tell him "it's the quality not quantity" we should strive for, I still think this is an important goal.
I really enjoy collecting recipes, and trying new ones out on my family. In the past, there have been some wonderful dishes and some that we remember because they were so out of the ordinary. I'm sure you have either heard or experienced my "new" recipe from time to time.
Well, here are a couple of good ones, that I think you might all enjoy. Let me know how they turned out for you:
WHAT DO I DO WITH MY TURKEY LEFTOVERS???
Turkey Taco Soup
Servings: 8—SO EASY AND YUMMY!!
2-3 cups diced/shredded turkey
1 large can v-8 juice
1 can (15 oz) red kidney beans
1 can (15 oz) pinto beans
1 can (15 oz) garbanzo beans
1 can (15 oz) black beans
1 can (15 oz) diced tomatoes
1 can (15 oz) corn
1 package Taco seasoning mix
Mix all together and simmer for 45 minutes!!
Chicken (Turkey) Enchilada Ring
This recipe originally called for chopped chicken, but works GREAT with chopped turkey, also!
2 C. coarsely chopped chicken (or turkey)
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream
Preheat oven to 375° F.
Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.
Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.
Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 minutes or until golden brown.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.
Turkey Broccoli Casserole
2 Tbsp. Butter
2 Tbsp. Flour
1/2 cup milk
1 dash black pepper1 dash paprika
1/2 tsp. Salt
2 cans cream of mushroom soup
1/2 pound Cheddar cheese, grated
1/2 cup sour cream
2 to 10 ounces broccoli, chopped,
cooked1 pound cooked TURKEY, cut into pieces
almonds, slivered to taste
Melt butter, blend in flour. Cook over low heat until mixture is smooth and bubbly. Remove from heat, stir milk in gradually. Bring to a boil, stirring constantly. Boil for one minute. Blend in seasonings. Add soup and 2/3 cheese. Heat, stirring constantly until cheese is melted. Remove from heat. Cool slightly. Stir in sour cream. Place broccoli in buttered 3 qt. casserole. Top with turkey. Pour sauce over top. Sprinkle the remaining cheese and almonds. Bake at 325°F. until bubbly, or 25-30 minutes.Next Day Turkey Pot Pie1 medium onion 1 C. carrots 1 C. celery 1 T. vegetable oil 9 oz. frozen chopped spinach 3 C. cooked turkey 1/2 C. country or baked ham 10 3/4 oz. canned cream of chicken soup 2 1/2 C. milk, divided 1/4 t. black pepper 1 1/2 C. self-rising flour 1/4 C. Parmesan cheese 1/2 C. butter or margarine Heat oven to 400° F. Grease shallow 3-quart baking dish.
In large skillet, cook chopped onion, thinly sliced carrots and thinly sliced celery in vegetable oil until tender. Stir in spinach (thawed and drained); pour into baking dish. Add shredded or chopped turkey and chopped ham; distribute evenly in baking dish.
In medium bowl, combine undiluted soup, 1 cup milk and freshly ground pepper; pour over turkey mixture. In medium bowl, combine remaining milk, flour, grated cheese and melted butter or margarine; stir until smooth. Pour over ingredients in baking dish.
Bake 45-50 minutes or until golden brown.
Makes 6-8 servings.
For individual servings, grease six 2-cup baking dishes. Divide filling among dishes. Top each evenly with crust batter. Bake as directed.
And don’t forget DESSERT….
Pumpkin Pie a la Easy –EASY Pumpkin Pie Alternative!!
1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Preheat oven to 350 degrees.
In medium bowl, combine flour, oats and brown sugar. Chop pecans. Add to bowl.
Melt butter on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of jelly roll ban. Bake 15 minutes.
Meanwhile, lightly beat eggs in bowl. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares. Garnish each serving with whipped topping, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares. Yield: 24 servings
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