Reading in Today's World

Do you read? I do, but I guess being a writer, reading is a professional necessity. That’s not why I read, however. I’m a slow reader, especially since I started writing several years ago. I may read a sentence several times, admiring the way the author put his thoughts into words. There may be a word I’m unfamiliar with and I’ll try to decipher the meaning by the context used.

In college I had to read volumes of words in a short space of time. The subject matter wasn’t always interesting to me, i.e., English poetry, and I would find myself dosing off in my dorm room as I tried to wade through it.

These days I have the luxury of reading what I want, when I want, and at my own pace. I enjoy reading, therefore.

I’ve lived in Georgia for close to 30 years now and I’ve noticed that southern people don’t seem to read as much as Maine people do. Maybe it has something to do with being confined inside for long periods of time during the long winters. When I go into a Maine house, such as my brother Ted’s house in Owls Head, I see a bookshelf stuffed with books, most of which he has already read. I can always count on him for a book to read when I’m home.

As a kid I always had my head stuck in a book. I credit my being read to as a child for my love of reading. My father never refused to read me a story and once I learned to read myself there was no stopping me. We are talking of course of the days before TV. We had radio, yes. But you had to use your imagination as much to listen to radio as you would reading a book.

Our attention spans were longer then too. We could concentrate much better I think. The reason authors like Charles Dickens aren’t being read as much today is because his plots are intricate and his characters are many. You have to really read the story in longer sessions than you would today just to keep track of everybody. I loved his books. Today’s reading fare is more action packed and fast moving. We are more able to jump from one scene to another without a lot of descriptive phrases. Television did that for us.

I read all the classic writers who existed while I was growing up. Mark Twain, James Fennimore Cooper, Louisa May Alcott, and one of my favorite Maine authors, Kenneth Roberts. Roberts’ books are very complicated in plot and especially in changing locations you have to get used to. He also has many characters to keep track of. Because I love history almost as much as I enjoy and love reading, he was therefore, a very favorite.

I discovered a bunch of his books at one of the cottages in Spruce Head once when I was home. I took them back to Georgia with me to reread when I could. It was hard going let me tell you, but I found I could still enjoy his work. Did you ever read his books, Boon Island, North West Passage, Arundel, A Rabble in Arms, and Oliver Wisell? I have. If you ever need to know about Maine colonial history, I can’t think of a better source than Kenneth Roberts.

I somehow missed Maine’s children’s authors. I think I bypassed that section of our library altogether. I don’t remember reading many children’s books at all in fact. It may be that authors like Margaret Wise Brower, who wrote Goodnight Moon and The Runaway Bunny; or Robert McCloskey, who wrote Blueberries for Sal and One Morning in Maine were writing after I had already passed that stage of my youth. I’m not sure about that.

The closest I ever got to children’s books was probably the “tween” series The Bobbsey Twins. I think I read all of those books.

I love getting into a good historical novel, which are few and far between these days. Today I read authors like Patricia Cornwell, who writes in a series manner; and Janet Evanovich, who does the same. I may pick up a Stephen King novel from time to time, although I enjoy his early works better. Horror is not one of my favorite genres.

I hope in some small way to continue the tradition of noted Maine writers. I don’t fall into the noted category quite yet, but I give it my best. Hopefully, The South End, is only the beginning.

You can pick up my book at the Rockland, Thomaston and South Thomaston libraries. While you're at it check out the "Events at Your Public Library" blog. There's a lot going on at the libraries these days.

Thanks for listening.


NOTE: I received a comment from my friend, Carole Vee concerning this blog. She wrote: "Fortunately I love to read, unfortunately I love junk, Cornwall, King, Koontz, Evanovich, Rawlings. My only other authors I love are Tolkien, Poe. I guess horror and mystery are my favorites, although I love a nice Sci Fi once in awhile. I grew up with TV but I would much rather read, so I don't think it's all about what we grow up with but which side of our brain we use most, assuming we are using our brains."


I will have to disagree with her about calling the authors she reads "junk." I have read and enjoyed all of the authors she has mentioned except Tolkien. I never could get into his work. These writers are all good writers. They know how to tell a good story and keep you interested in reading further. They are the writers of our time. In 100 years they will be the classic writers of our time in the same way that Dickens and Shakespeare were in their time; or Hemingway, Faulkner, Fitzgerald and Somerset Maugham were in their time. They are now all considered "classic" writers.


A note about JK Rawlings. She is probably the best storyteller we've seen in recent history. Her "Harry" books are read and enjoyed by all ages, including me. I'm a big fan.


And yes, Carole, I do enjoy some Sci Fi once in a while. I particularly enjoy "end of the world" stories or how the survivors of global disaster make new lives in a very different world. It's a fascinating subject, I think.


So everyone keep reading out there and don't ever think that what you read is "junk." If it interests you and keeps you entertained and informed, its well worth it.

Smokin' seas - - Rockland - Camden - Knox - The Herald Gazette

Click this link to 

The Herald Gazette. Awesome shot.

It's the small picture by Linda Leach of Owls Head.

 Click it to enlarge it.

Smokin' seas - - Rockland - Camden - Knox - The Herald Gazette

Here's another "smoking" picture from the same place which is also from

 The Herald Gazette.

Photo by Ann Trapani

Brenda's Snow Pictures

These snow pictures were taken in New Jersey recently by my niece, Brenda Peabody. Brenda did most of the photography for my book,

The South End.

Adventure in the County

As a college student downeast I’ve had a few snow experiences. I’ve written about that subject before. This story takes place, I believe, in the winter of 1962. One phrase in this story became a family joke later on. See if you can find it.

I made a friend named Nancy while attending summer school in Gorham that previous summer. She was a music major at Gorham and was from Presque Isle. For any of you who have lived up that way, you know how far upstate it is. We who are familiar with the area call it “the county,” for Aroostook County takes up a big chunk of the state at its northern end.

I was, of course, attending Washington State Teachers College (now a part of the University of Maine) in Machias. Machias is downeast in Washington County near Calais and the Canadian border. Even though Washington County abuts Aroostook County on the eastern side, traveling north from Machias in the winter is no neat trick as this story will illustrate.

The route from Machias to Presque Isle goes mainly on Old Route 1N to Rt. 1N/Houlton Rd. The last stretch of this road we call “the Airline Road.” I believe it is so called because it more or less leads to the now defunct Loring Air Force Base, or as it used to be called until 1954, Limestone Air Force Base, as it was located in Limestone, Maine at the very top of Maine. I guess that makes sense as it was a Strategic Air Command Airborne Command base and presumably protected our northern border from invasion. The Canadians never invaded us during my lifetime so I guess that may be why they decided to close it. I believe it was closed in the late 80s sometime.

So as my story goes, in the middle of the winter of 1962 I find myself headed for the Airline Road and Presque Isle from Machias to visit my friend, Nancy, who was home from school at Gorham at that time. It wasn’t snowing or anything like that but it was bitter cold and the snow we had at that time was half way up the telephone poles.

I hitched a ride that day with school friends who were headed that way. However, they could only take me as far as Mattawamkeag, about 50 miles from Presque Isle. From here, I was to catch the Greyhound bus the rest of the way. The middle of nowhere—the kind of place where “you can’t get there from here” if you know what I mean.

So my ride drops me off at a desolate gas station/slash bus stop to continue on my journey. Mattawamkeag isn’t even in Aroostook County but Penobscot County. It also abuts  “the county.”

I go into the gas station/store to buy a ticket and guess what? “The bus has already gone, young lady. The next one won’t be here till tomorrow.”

Oh boy, what to do? Being a young college student, I never had much money on me and credit cards were something rich people had. No cell phone either, of course, and it was getting dark quick. I guess I looked like one very frightened young girl to the clerk so he took pity on me and directed me to the one hotel in the area, the Houston Hotel, across the street from the station.

The Houston Hotel only existed in this desolate place for one reason—to provide a place for the lumberjacks to go after being in the woods for a week. They came here to relax and have some fun on the weekends. They didn’t see any women all week, so you can imagine what was on their minds as they came into the hotel on Friday nights. I have no idea if the hotel is still open.

The hotel clerk also took pity on me and let me make a phone call first to Nancy’s house and then to my own mother way back in Rockland. Nancy said she could come pick me up the following morning. Great, now what? I called home and my mother answered. She didn’t even know I was planning on going to Presque Isle this weekend and was very worried once I told her the situation. My mother never swore mind you but I do remember on this day that she just saw the need to when she said, “Where the Hell is Mattawamkeag?”

The upshot was that the hotel clerk let my mother wire him some money for my stay. So I had a place to lay my head at least, but I was hungry too. I went into the bar/restaurant/lounge in search of food. I was not of legal age to drink quite yet. The girl behind the counter motioned me over to the bar. She didn’t ask for an ID. She asked if I was hungry and I said yes. She made me a hamburger “on the house.” Somehow she knew I didn’t have much money on me.

As I ate I could feel the eyes of a couple lumberjacks on me. The girl gave me some very good advice and was quite adamant about it too. She said, “Listen to me…..” Then she explained about the fact that this place was a gathering place for lumberjacks over the weekend. She looked at me intently so I would understand her meaning.

“Here’s what I want you to do for me, OK? Finish your hamburger, go up to your room, lock your door, and don’t come out till the morning. Understand?”

I said yes, finished my hamburger quickly, and headed for my room. I locked myself in and looked around. It was clean, but otherwise pretty barren. The full sized bed was nice. I had never stayed in a motel by myself, let alone a hotel. I looked for the bathroom. The girl downstairs explained the deal with the bathroom. There was a door that had a hook latch on both sides. You shared a bath with your next door neighbor. You flipped your hook and if the door opened, the bathroom was yours. If it didn’t, it meant the door was latched on the other side and the other person was using it. That person had a door like mine in their room also.

I figured that out, making my time in the bathroom minimal and went back into my room, flipping my inside latch as I came back into the room. I slept fitfully that night understandably. I didn’t wholly trust that that flimsy latch on the bathroom door couldn’t be forced open easily by one of those muscle-bound lumberjacks. I was sure glad to see the morning light come.

Nancy did indeed pick me up that morning and we enjoyed some fun time in Presque Isle for the little time we had together. Her mother wasn’t happy that she had to come get me in Mattawamkeag and even less happy that Nancy gave me a return ride to Mattawamkeag on Sunday. Fifty miles up and back on the Airline Road in winter was every mother’s nightmare. The road can easily put you to sleep as it runs pretty much in a straight line with nothing to break the monotony. Truck drivers also tell of seeing the ghost of a woman walking along the side of that road. The woods close in on you, being thick and dark and eerie and foreboding as they are.

Here’s where the story gets even more interesting. Nancy dropped me off in Mattawamkeag once again to connect with my school friends once again for the ride back to Machias. Yes, you guessed it. We didn’t connect and I had to spend another night in the Houston Hotel and finally get a ride back to Machias on the bus that Monday morning. My landlady, Effie, who I roomed with in downtown Machias at the time, was beside herself not knowing where I was.

That second call home was just about as much fun to make as the first one was. My mother was exasperated at that point as she had to send yet more money to the desk clerk. She instructed me, in no uncertain terms, to return to Machias and stay there. I did.

Did you catch the phrase which became a family joke from that time on? “Where the Hell is Mattawamkeag.” Yep, that would be it.

Thanks for listening.

Pam Rowling Snow Pictures

This first picture was taken from the Herald Gazette of the Rockland Breakwater during the latest storm. Hard to believe we walk on those rocks during the summer. The rest of the pictures are from Pam Rowling, niece of my friend, Jean Rowling Monroe. She lives in Brunswick where these pictures were taken, after a recent storm.

Casey's Snow Pictures

These pictures were taken recently by my friend and former co-worker, Casey Shumate Parr. The first ones were taken by her home in Georgia during our recent storm. The ones of the hill and snow tubing is from a place called Winterplace in West Virginia. She enjoyed, tubing on that hill with several of her family members and friends.

Looks like fun, huh?

More Snow Pictures from Home

These first pictures were taken by Janet Percival of Somerville, Maine. She is friends with my classmate, Jean Monroe. I assume they are from the Somerville area, probably from the recent storms they got up that way.

The following pictures are a couple more shots of the farm in Bremen we showed before. This is from the recent storm.

It snowed in every state in the Union but Florida in that storm system we got in Georgia. I think we should import some snow to the snowbirds in Florida so they won't feel homesick.

Snow Stories from Sister Sally, Guest Blog

Sister Sally sent me a couple snow stories to share.

This story actually involves another school I went to between colleges. It was Higgins Classical Institute in Charleston, Maine, not the college in Machias as she says. It is about due North/Northwest on Route 1 and other smaller routes approximately 85 miles from Rockland.

She says: “I remember another snowstorm that involved getting you back to Machias [Charleston]. I believe it was the day Bette was born.” [Actually I think it was the return trip after I’d been home to celebrate Bette being born on my birthday, March 5, 1962.] She continues, “Dad and I took you in the old Desoto. I believe we picked someone up in Belfast, something about the sport of curling comes to mind.” [This was my friend and classmate at Higgins, Betty also. Her family was curlers at the club in Belfast. I tried out the sport once with Betty which was a lot of fun.]

“Anyway, we trudged onward to Machias [Charleston] pretty much through a blizzard. Dad got tired [I presume on the way back home], so I had to drive being all of 16 or 17 at the time. The Good Lord must have been looking over us. It’s a wonder we ever survived any of those blizzards! Looking at my Arizona sunshine, I consider myself very lucky.”

A funny note about the directions to Charleston I looked up on the internet. The 85 plus mile route from Rockland to Charleston goes like this: Rt. 1N to Rts. 137 to 7 to 143 to 43 to 11. You must understand that my father was terrible with directions. It’s a wonder he ever found his way up there. 

The end of the directions say: “If you reach Sprague Rd. you’ve gone about 1.0 miles too far.” How Maine do those directions sound?

Here’s Sally’s second story:

“This is a more recent snowstorm story and I say this with a grain of salt. While visiting son, Chris, just before Christmas two years ago in Seattle they had a “snowstorm.” They got about 6 inches. Totally closed the entire city and airport and we were stranded at a hotel near the airport. Restaurants etc. all closed, people wouldn’t go to work. Saw one small pickup with plow the whole time. You would think this is the northwest. Don’t they deal with snow? Apparently not. They just wait for it to go away. I was never so glad to get out of anywhere!”


PS: I made this a special blog because it wouldn't go through the comment section of "Stuck in the Snow." However, I see that it finally made it. This blog is more complete than the comments, however. Enjoy either one.

Stuck in the Snow

Let me tell you a snow story. It’s a true story and it happened to me during the winter of 1963. I tell you this story to illustrate why we Maineiacs who have migrated to warmer climes don’t get too excited when we see a snowflake or two outside our window. I have no doubt that many of my fellow Maineiacs have been through similar storms and been in similar situations.

In 1963 I was a senior at Washington State Teachers College located in downeast Maine in Machias. The school is now part of the University of Maine. It was a tough winter that year, with storm after storm burying us in our dorms and canceling classes on occasion. But we tried to carry on as usual.

At that time, teachers were in great demand. You could usually have your pick of locations and teaching positions once you graduated. As it happened, my friend and classmate and future roommate after college, Lucille Valiant, and I decided it might be a wonderful adventure to teach in California. That winter of 1963 interviews were being given in Boston for teaching positions in California. Great, we said, let’s go see what they have to say.

Well as you know, Machias, Maine is a heck of a long ways from Boston. I had been to Boston several times as I had relatives there and Lucy was from Connecticut. Therefore, we were not totally ignorant of the area. We were young and daring in those days. Never would I take off on such a trek today in the middle of winter.

Anyways we made our way to Boston somehow. I don’t remember how. We stayed overnight with a friend of hers in Boston who had an apartment. She was in the service, Army I think. She had this cute apartment with a TV mounted on the wall that was always on. That was a unique thing to me at the time. I thought she was very sophisticated and I hoped Lucy and I could find a similar place to live once we graduated.

The next day, we dressed to kill, and met with the California recruiter in a hotel somewhere. He was nice as I remember and he promised to be in touch with us soon. Fine. We were optimistic.

After the interview, we had to get back to school for classes the following Monday. It was now Saturday. I think my father came down from  Maine to get us. At least he drove us partway or up as far as Rockland. We were not concerned about the weather report. If it snowed, it snowed. We were prepared to get on back to school, at least we thought so.

We had left for home directly after the interview. Lucy was still dressed in a suit with a skirt, pantyhose and flats. I think I changed clothes. I do remember I at least had boots on.

We were to meet up with a couple other coed friends from school up by the Shell station on Park Street, just across from the bypass over Broadway, headed for school downeast. The girl driving, was Barbara, a senior like us. It was her car, a Morris Minor. You remember that car and how small it was? She was there waiting for us, which in itself was a miracle. Making connections from Boston to meet here was a fete considering it was in the days before cell phones.

We’d hit snow almost from the time we left Boston and it snowed all the way home. By the time we got to Rockland, it was a blizzard. It was now afternoon as we spied Barbara waiting for us at the station. I kissed Dad goodbye and Lucy and I jumped into the Morris Minor and off the four of us went up over the bypass.

The trip from Boston took about four hours or so and it was another three-hour drive to Machias—on a good day. Today was not a good day, however, as we were soon to find out.

My mother, of course, was furious with my father for letting us continue on to school. She would rather have put all four of us up for the night rather than see us travel down those twisty, curvy, desolate roads to school. She sat in front of the TV waiting for weather news and worried about us. There was no way to stop us at that point, so they had to hope we made it all right. My mother did call ahead to our dorm in Machias and implored the housemother to have me call home as soon as I got there.

To make matters worse, when the news came on, my folks learned that four women had gone off the road in their car and into a creek and drowned. The location given was the same direction we were going in the Morris Minor. No names were given at that time pending notification to the next of kin. Of course my mother was certain it was the four of us girls. It was a long night for the folks, to be sure.

I don’t remember how long it took us to get through the woods or into the home stretch to school but it seemed like forever. The snow was coming sideways and drifts blew back and forth in front of us. It was hard to keep the windshield clear enough to see. When we got to the blueberry fields outside of Machias, we couldn’t see the road at all. It was a whiteout to end all whiteouts. We could have been driving in someone's pasture.

At that point, Barbara decided she’d better head for her Uncle’s place, where she lived while she was going to school. She thought maybe he could get us over to the school in the truck better than she could in her small car.

We did manage to get to that destination as the darkness closed in on us. There are no streetlights here. When it gets dark, it’s dark, believe me. Her uncle had a small pickup with a small cab. He stuffed three of us girls in the cab with him and away we went to try to get up the hill over at the college.

The college stood on top of a huge hill. We were approaching it from the top end so we didn’t have to worry about trying to get up it, but he did have to get us up the small hill to our dorm.  However, as we were to learn later, the plow had plowed the hill several times during that day. Within an hour it would be full of snow again.

Barbara’s uncle could only get us half way up to our dorm. We had a distance of several yards to go to get to safety. I left my suitcase in the truck so I could concentrate on getting myself to safety. Lucy, however, just couldn’t live without her train case, so she carried it with her as we stepped out into waist deep snow.

Remember that Lucy was not dressed for a blizzard with no boots or even a heavy coat. I helped her as best I could but it was a struggle for both of us with the snow blowing in our faces as we plodded inch by inch through the snow. We could see the door ahead of us but it looked so far away and no one seemed to be looking out the door for us either. We felt very alone in that raging storm.

At one point, Lucy stopped moving saying she couldn’t go on any further. I had to beg her and pull on her and practically carry her till we finally made it in the door.

Our housemother was actually just inside the door, but had been unable to see us coming through the big drifts. She told me to call my mother immediately, which I did.

Once we got Lucy thawed out and warmed up, we were thankful to still be alive. We learned about the women who had driven off the road. As it happened, they had gone bowling and were on the way home. One of the women was our biology professor’s wife.  He kept the outside light burning for her long after that night and he was never the same again.

As it happened, they cancelled classes on Monday, so we hadn’t needed to get back so soon anyway. We didn’t get offered a job in California either.

So that’s my story As you will agree I’m sure, after being through something like that, trying to navigate over a few icy patches doesn’t seem like such a big deal does it.

Thanks for listening.

PS: My brother, Ted, reported this morning that the temperature up home is 2 below with snow and freezing rain predicted.


Do you have a snow story you'd like to share? I welcome all email stories with pictures if possible.

Aerial view of the University of Maine at Machias

 with the town of Machias below it.

Snow in Georgia

Here are pictures from the storm that passed through my area last night This is my apartment complex in Duluth.. It has now turned to freezing rain.

It took this guy 3 times trying to get up this hill out front. He still has his Christmas tree in back.

So there you are. Yes, it does snow in Georgia.

Snow Predictions for 2011

My car this morning with about 3 inches of snow on it.

Well here it is, the Farmers’ Almanac predictions for 2011

They say a cold winter up north this year, like a cold slap in the face. As for storms, January calls for a major storm up New England way from the 20^th to the 23^rd. February 1^st-3^rd calls for stormy weather too. In fact, February appears to be stormy all the way through it. Surprise. It’s February. It’s supposed to be stormy isn’t it?  March also appears to have its stormy weather coming, but from the 4^th to the 7^th temperatures could get up to 70 degrees Fahrenheit. Imagine that.

Here in the Atlanta area we got three to four inches of snow in my area starting last night. It has now turned to freezing rain, which isn't good. We got groceries yesterday and have electricity and cable TV. So we're set till we can get out again. The above picture was taken a few minutes ago. See more in the other blog, "Snow in Georgia." Of course everyone has already bought out all the milk, bread, and eggs in the grocery stores as well as put up a store of beer for the duration. The thing about weather predictions here is that they always include the Atlanta area in with the North Georgia mountains. Well of course it’s going to snow up there. We never end up with much more than an inch or so. There are exceptions, however, today for example.

You folks up there don’t realize that Atlanta is in the upper half of Georgia. We do get weather here from time to time. What we really have to worry about, however, is freezing rain and the “black ice” that results from it. I’d rather deal with the snow, personally.

Generally speaking, winters are getting warmer overall. Whether it is due to global warming is debatable. I do remember some very severe winters up in the old neighborhood in the South End. We took it all in stride it seems. I don’t ever remember running out of milk or bread, do you? If school was out for a storm, we’d get the old Brewster suits out and go have some fun in the snow.

There is a commercial on TV here right now advertising a fun day in the snow over at Stone Mountain. Stone Mountain is a local attraction. Civil war heroes are carved into the face of a rock much like the faces at Mt. Rushmore. Therefore, attractions like a replica of an old Southern mansion have been built up around it. There is a train ride up over the “rock.” It’s a major tourist attraction in these parts. I’ve been there several times and there is always something different to see. They also have camping and swimming areas.

Well, the folks at Stone Mountain have decided to try to cash in on the winter snow trade if possible. Therefore, they have manufactured “snow” down the side of that hill and you can go down it on a huge rubber tire with your kids. Of course, you have to pay to do this. How many of you up there in snow country would pay to go snow tubing? Not many I think.

Here’s a  snow tubing picture from the Stone Mountain site. It does look like fun, doesn’t it?

While I’m on this snow kick, do you have any snow pictures from recent past years to share with us? Just email them to me as an attachment and I’d be glad to show them. Please identity the location, year, etc. Thanks.

Meanwhile, have fun in the snow and keep it all up there if you can, O.K. I’d appreciate it.

Thanks for listening.

Snow Pictures from the Farm in Bremen

These snow photos come from cousin, Diane Hilton O'Connor. They are from 2009 and show her Bremen farm, whose original house was the Hilton Homestead, which is over 200 years old. She shot these photos from  each compass direction. I spent many happy hours on this farm. Enjoy.

From the east, showing the barn.

From the North, showing the bungalow on the property.

From the South looking across the fields

From the West

Snow Pictures from Home

Here's a couple shots from home for all you snowbirds in Florida and other warm places. My friend and former classmate, Jean Rowling Monroe, sent them to me.

Jean calls this shot, "Sunrise at Sunset View Farm." It is her home in Hope, Maine. It was shot on December 29, 2010. WABI TV used it on their weather channel.

This picture shows what Jean's daughter, Teresa, saw when she opened her cellar door on the morning of December 20, 2010. I don't know where in Maine it was shot but I believe it is a local area. The shot was used on WCSH TV on December 29, 2010, the same day Jean's was shown on the WABI channel.

If you have some snow pictures of 2010 or 2011 you'd like to share, please send them to me as an attachment in an email.

Riding Out the Recession

As we look forward to the New Year, we should all take a deep breath and say to ourselves, “It won’t be like this forever.” People are out of work. Retailers are suffering. Homes are being foreclosed on and stores are going out of business. I’m not going to get political here because I don’t believe it would be any different if that other party were now in the White House. You can’t bring a nation like ours out of a recession overnight. Enough said on that front.

In my own future, I see Nanci and I living here for another year after this before we can move on from here. It’s been a long time since I’ve had to live in an apartment and have to tolerate charges that are unnecessary, and rent raises, with no increased amenities.

You also have to put up with all the little aggravations inherent in living in a huge apartment complex like this. Like garage doors that make a racket when they go up under the apartment. It’s like living in very close proximity to a couple thousand or more people. I figure that this complex could probably house everyone who presently lives in the South End. However, we have made a home here for the time being. We are “riding it out.”

We must all have hope for the future. You never know what might be around the corner. Looking back only makes you depressed. What “might have been” are three words we should discard from our vocabulary. We can do it if we stick together and help each other out when we can.

As I’m writing this blog, the desk under my computer is moving. It cost me all of $50 dollars when we moved in here and I think the $50 dollar use I hoped to get out of it is about up. So when it goes I’ll probably go to Goodwill or someplace similar and see if I can replace it “for the time being.” My point is, we have to compromise in times like this and realize things are indeed only temporary.

On that note, I would like to mention a few things I’ve had to adjust to since the flood. It’s like a selective reasoning process I think. When you have only a few hours to gather belongings you’ve had for the better part of 30 years or more, you have to be selective. What do I really have to take with me. What can I live without.

When we finally got everything moved into this place, I couldn’t remember exactly what I had and what I didn’t until I needed it. For instance, somewhere in my selective reasoning process I decided not to gather up a lot of the little things lying around the house that could be replaced. One of those things was the little straw sewing basket my mother gave me years ago. So one day after we’d moved in I found I needed to sew on a button. Guess what? When I went to look for that basket, it wasn’t there. I had forgotten that I hadn’t replaced it yet; therefore, I had to go out and get a small sewing repair kit to use “for the time being.”

There have been several instances like that since we moved here. We still need more cooking dishes. I really need a new desk. Some new socks would be great too. Out of those three things guess what I’ll probably purchase. Yep, the socks. The rest can wait while we “ride it out.”

I know that if there are people older than I reading this blog, they will say, “Yes. We had to do the same kind of things during the Great Depression.” They had to ride out that terrible period in our country and they came out stronger for it. We should follow their example. Things will get better. Trust me.

Thanks for listening.

NOTE: In my Christmas Letter I forgot to mention the fun time we all had down at Sandy Beach this summer when some of my blogger fans got together with me for a picnic. Let’s try to do it again next summer. O.K.? Any suggestion for next year’s picnic are greatly appreciated.

JANUARY RECIPES

The recipes this month are designed to give you a new spice in your life for the New Year. Most of them will also warm your insides. We are having a cold winter both North and South; therefore these recipes should serve both areas very well.

Here’s your SUPER BOWL EATS for the big game on Sunday.

MARZETTI BUFFALO BLUE CHEESE CHICKEN PANINI

Recipe from Marzetti

½ cup Marzetti Chunky Blue Cheese Dressing

½ cup all-purpose flour

1 tsp. paprika

1 tsp. chili powder

1 tsp. salt

1 ½ lbs. chicken breast-thin cut about 6 slices

2 tbsp. olive oil, plus extra for grilling bread

3 tbsp. hot sauce

1 tbsp. butter, melted

8 slices (medium thickness) favorite bread

Sliced red onion

In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture, Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 mins. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.

Preheat a sandwich grill or Panini press. Arrange bread slices on a work surface and spread each slice with 1 tbsp. Marzetti Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down

.Brush top and bottom of bread with olive oil and place Panini in grill or press and cover. Cook until bread is toasted, about 3-5 mins. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Blue Cheese Dressing.

ALL-AMERICAN CHEESE DIP

From Land O Lakes

Sliced Land O Lakes Deli American Cheese

Milk

Diced pimentos, well-drained

Diced green chiles, well-drained

Tortilla chips

Stack cheese slices, coarsely chop. Combine chopped cheese and all remaining ingredients except tortilla chips in medium microwave safe bowl, mix well. Microwave on high (100% power), stirring every minute, until cheese is melted (2-4 mins.) Serve immediately with tortilla chips. Reheat as necessary.

MEXICAN APPETIZER CUPS

From Pillsbury

1 box (9 oz.) Green Giant frozen chopped spinach, thawed, squeezed to drain

1 can (10 oz.) diced tomatoes with green chiles, undrained

1 package (8 oz.) cream cheese, softened

1 cup sour cream

½ tsp. taco seasoning mix (from 1 oz. pkg.)

40 to 45 nacho cheese-flavored tortilla chips

2 cans (12 oz. each) Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits (20 biscuits)

1 cup finely shredded Mexican cheese blend (4 oz.)

Heat oven to 375 degrees. Spray 30 mini muffin cups with Crisco Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.

Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag, seal bag. Using rolling pin, finely crush to measure ½ cup. Stir crushed chips into spinach mixture.

Separate 1 can of dough into 10 biscuits, separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups, using floured fingers, press dough on bottom and up side of each cup.

Fill each cup with about 1 tbsp. spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 tsp. cheese. Bake 9-14 mins. or until edges of biscuits are golden brown. Cool in pan 5 mins., remove from pan to cooling rack. Cook 5 mins. longer. Repeat with remaining biscuits, filling and cheese, cooking pans between batches.

To serve, break each of the remaining 20-25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.

BAKED BUFFALO CHICKEN WINGS

From Daisy brand creams and cooking.com

4 lbs. chicken wings

3 tbsp. cooking oil

4 cloves garlic, chopped

1 ¾ tsp. salt

1 ½ tsp. cayenne

2/3 cup mayonnaise

1/3 cup sour cream

¼ lb. blue cheese, crumbled (about 1 cup)

2 scallions including green tops, chopped

5 tsp. vinegar

¼ tsp. fresh ground black pepper

¼ cup ketchup

1 tbsp. Tabasco sauce

8 ribs celery, cut into sticks

Heat oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1½ tsp. of salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 mins.

Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 tsp. of the vinegar, the remaining ¼ tsp. salt, and the black pepper.

In a large bowl, combine the ketchup, the remaining 4 tsps. vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

BARBEQUE GLAZED MEATBALLS

From Armour and Welch’s

1 1/2 cups (12 oz.) Welch’s Concord Grape jelly

1 cup barbeque sauce

1 bag (14 oz.) Armour Original Meatballs

Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts. Add meatballs. Heat over medium-low heat 15 mins. or until meatballs are hot and glazed, stirring occasionally. Serve in show cooker set on low if desired.

JOHNSONVILLE “BOLD” BEANS

From Johnsonville

1 pkg. (14 oz.) Johnsonville BOLD Smoked Sausage – Chili Cheese

1 pkg. (16 oz.) fresh bacon

1 large yellow onion

1 large green pepper

4 cups (22 oz. each) barbecue-style beans

Cut sausage into ½-inch chunks. Chop bacon. Peel and chop onions. Core and chop pepper.

In a saucepan, cook the bacon until crisp, approximately 8 mins. and drain. Add onion, pepper and sausage, cook until vegetables are tender. Stir beans into the sausage mixture and simmer over low heat for 30 mins., allowing flavors to merge together. 18 servings.

SLOPPY JOE SLIDERS

From French’s Mustard

1 ½ tsp. oil

2 cups chopped onion

3 lbs. ground beef

2 cups barbecue sauce or ketchup

1 cup French’s Classic Yellow Mustard

½ cup Worcestershire sauce

24 slider buns

Heat oil in large pan. Saute onion 3 mins. until tender.

Add beef to pot. Cook until browned, stirring to separate meat. Drain well.

Stir in barbecue sauce, mustard and Worcestershire. Simmer about 5 mins. until flavors are blended. Spoon onto slider rolls.

And for something sweet

ULTIMATE FUDGY ROCKY ROAD BROWNIES

From Land O Lakes

(This recipe will take a seasoned baker as some ingredient amounts are not listed.)

Brownies:

Land O Lakes butter

Unsweetened baking chocolate

Sugar

Vanilla

Land O Lakes All Natural Eggs

All-purpose flour

Baking powder

Salt

Topping:

Land O Lakes butter

Milk

Cream cheese

Unsweetened baking chocolate

Powdered sugar

Vanilla

Miniature marshmallows

Salted peanuts

Heat oven to 350 degrees. Grease bottom only of 13x9” baking pan. Set aside.

Melt 1 cup butter and 4 ozs. unsweetened chocolate in 2 qt. saucepan over low heat, stirring occasionally, until smooth (4-7 mins.) Remove from heat.

Stir in sugar and vanilla. Add 1 egg at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth.

Spread mixture into prepared baking pan. Bake for 35-40 mins. or until brownies just begin to pull away from sides of pan (DO NOT OVERBAKE).

Meanwhile, combine ¼ cup butter, ¼ cup milk, cream cheese and 1 oz. chocolate in 2 qt. saucepan. Cook over medium heat, stirring occasionally, until melted (6-8 mins.). Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in marshmallows and peanuts. Immediately spread over hot brownies. Cool completely, cut into bars. Store refrigerated.

NOTE: The recipe doesn’t say how many eggs to use. I’m guessing 3. Also I don’t see amounts for flour, baking powder, powdered sugar et al. Use your best judgment.

Here’s some more “star” recipes to go along with Emeril’s recipe

DALE EARNHARDT JR.

(and Hellman’s Mayonnaise)

CHICKEN MACARONI CASSEROLE

1 cup Hellman’s Real Mayonnaise

1 can (10 ¾ oz.) condensed cream of chicken soup

1 can (3 oz.) mushroom pieces, drained

1 ½ cups finely chopped cooked chicken

2 cups grated Parmesan cheese

¼ cup chopped green bell pepper

¼ cup chopped pimentos

¼ cup chopped onion

4 oz. elbow macaroni cooked and drained

½ cup cracker crumbs

Preheat oven to 375 degrees. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients except macaroni and cracker crumbs.

Stir in macaroni. Turn into 13x9” baking dish then evenly top with cracker crumbs. Bake 30 mins. or until bubbling.

DALE EARNHARDT JR.

(And Hellman’s Mayonnaise)

AUNT CATHY’S POTATO SALAD

6 medium red potatoes peeled and chopped

1 tsp. Shedd’s Spread Country Crock Spread

¼ tsp. salt

1 cup Hellman’s Real Mayonnaise

1 hard-cooked egg chopped

1 small bell pepper chopped

1 small onion chopped

1 cup chopped sweet pickles

1 tsp. dry mustard

Cover potatoes with water in 4 qt. saucepan. Add Spread and salt. Bring to a boil over high heat. Reduce heat to low and cook 10 mins. or until potatoes are tender. Drain and cool slightly.

Combine remaining ingredients and gently toss. Season if desired with salt and black pepper. Serve chilled or room temperature.

RACHAEL RAY’S

SWEET ONION POTATOES AU GRATIN

2 tbsp. butter

1 large or 2 medium sweet onions, such as Vidalia, thinly sliced.

Salt and pepper

½ tsp. ground thyme or dried if ground isn’t available

1 bay leaf, fresh or dried

2 lbs. baby Yukon Gold potatoes or fingerling potatoes

½ to 2/3 cup cream

½ cup grated Parmigiano-Reggiano cheese

½ lb. grated Gruyere or other Swiss cheese

Heat butter in a skillet over medium heat. Add onions. Season with salt, pepper, thyme and bay leaf. Cook until very soft, sweet and lightly carmelized, about 20 mins. Remove bay leaf.

While onions cook, place potatoes in pot and cover with water. Bring to a boil, salt the water, and cook until tender, 12-15 mins. Drain and return potatoes to pot.

Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.

Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese. Brown gratin under hot broiler until bubbly, about 2 mins.

TRAY-BAKED CHICKEN

BY Chef Jamie Oliver

For the Brine:

1 quart water

2 tbsp. kosher salt

1/3 cup honey

3 cloves garlic, crushed

2 sprigs fresh sage, leaves only

¼ cup apple-cider vinegar

Juice and zest of 1 lemon

For the Bake:

4 chicken breasts, bone in, skin on

2 slices smoked bacon, finely chopped

3 sweet potatoes, scrubbed and thinly sliced

4 medium potatoes, scrubbed and thinly sliced

1 medium onion, peeled and thinly sliced

4 cloves garlic, peeled and thinly sliced

2 sprigs fresh sage, leaves shredded

Olive oil

Sea salt and fresh black pepper

1 2/3 cups chicken broth, preferably organic

2/3 cup heavy cream

1 cup grated Parmesan cheese

A few pats of butter

Mix brine in a large bowl, add chicken. Cover with plastic wrap, refrigerate 2-8 hrs.

Remove chicken, let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.

Preheat oven to 350 degrees in a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 mins.

Remove veggie pan from oven, pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 mins. or until chicken is golden.

PORK CHOPS WITH APPLES AND WINTER SQUASH

By Chef Sandra Lee of the Food Network

4 boneless pork chops, cut about ¼” thick, trimmed

1 tbsp. grill seasoning

1 tbsp. olive oil

1 medium yellow onion, thinly sliced

1 box (12 oz.) frozen winter squash, thawed

1 can (10.75 oz.) condensed cream of celery soup

1 cup reduced-sodium chicken broth

¼ cup apple cider

1 tsp. Dijon mustard

1 tsp. dried thyme

1 large tart apple, peeled, seeded and sliced

Season chops with grill seasoning. Heat a large skillet over medium-high heat; when hot, add the oil. Add chops and brown about 4 mins. per side. Transfer chops to plate.

Add onions to the skillet. Cook for 2-3 mins. or until they begin to soften, stirring often. Add the squash. Cover and cook for 3-8 mins. or until barely heated through, stirring occasionally.

Stir in the condensed soup, broth, cider and mustard. Add the thyme, rubbing it between your fingers as you add it to the pan. Return pork chops to pan and top with apples. Bring to a boil; reduce heat to low. Cover and cook for 10 mins. Serve over rice.

EMERIL’S BROCCOLI AND CAULIFLOWER STIR-FRY

From Food Everyday Magazine

1 cup long-grain white rice

2 tbsp. vegetable oil

2 tbsp. minced garlic

¼ pound broccoli cut into bite-sized florets

¼ pound cauliflower cut into bite-sized florets

½ red bell pepper, diced

Red pepper flakes

½ cup low-sodium chicken broth

¼ cup oyster sauce

Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red-pepper flakes and cook, stirring about 4 mins. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 mins. Add oyster sauce and cook, stirring to combine, 1 min. Spoon over rice and serve immediately. Serves 4.

SOUTHWEST WHITE CHICKEN CHILI

From www.campbellskitchen.com

1 tbsp. vegetable oil

4 skinless, boneless chicken breast halves, cut into cubes

4 tsp. chili powder

2 tsp. ground cumin

1 large onion, chopped

1 medium green pepper, chopped (about ¼ cup)

1 can Campbell’s Condensed Cream of Chicken Soup (regular or 99% fat free)

¼ cup water

1 ½ cups frozen whole kernel corn

2 cups (about 15 oz. each) white kidney beans (cannellini), rinsed and drained

2 tbsp. shredded Cheddar cheese

Heat oil in 4-qt. saucepan over medium-high heat. Add chicken, chili powder, onion, and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.

Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 mins., stirring occasionally. Sprinkle with cheese.

BRAISED PORK WITH LEMON AND SAGE

By David Prince from myrecipes.com

3 lbs. boned pork shoulder roast, fat trimmed

2 tbsp. all-purpose flour

1 ½ tbsp. kosher salt

2 tsp. fresh-ground pepper

2 tbsp. olive oil

4 cloves garlic, minced

5 fresh sage leaves

3 ½ cups whole milk

1 tsp. grated lemon peel

Rinse pork and pat dry. In a small bowl, mix flour, salt and pepper, sprinkle mixture over pork. Pour oil into a 10- to 12” frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 mins. Transfer pork and any juices to a slow-cooker (at least 5 qt.)

Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 min. Add to the slow-cooker, along with milk and lemon peel

Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7-8 hrs. About 3 hrs. before pork is done, uncover the crock to let the pan juices reduce and thicken.

Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

SPLIT PEA SOUP WITH BACON

From Casual Cuisines of the World - Diner

On cooking.com

2 tbsp. olive oil

1 yellow onion, finely chopped

1 celery stalk, thinly sliced

2 carrots, peeled and thinly sliced

1 clove garlic, minced

1 ¼ cups green split peas, rinsed

6 slices thick-cut bacon

7 cups (56 fl. Oz./1.75 l) water

1 bay leaf

¾ tsp. salt

¼ tsp. freshly ground pepper

1 tbsp. finely chopped fresh parsley

In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 mins. Add the celery and carrots and sauté until the carrots are tender, 2-3 mins. longer. Add the garlic and sauté for 1 min. longer.

Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hr.

Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares, set aside.

Using a blender or a food processor fitted with the metal blade or a hand blender, puree the soup until smooth and creamy. If a food processor or blender was used, return the puree to the pot.

Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into warmed soup bowls, sprinkle the parsley over the tops. Serve immediately.

SANDY’S BEEF STEW

This is my own recipe. As usual, I don’t have exact amounts for you. The spices you use depend on your own taste and the size of the crock pot you use. Mine is about 2 quarts. Therefore, the spices listed are suggestions only. You may also use fresh vegetables if you have the time to cut them all up. Some vegetables, like carrots, take a while to become tender, so you may want to precook them before putting them in the crock pot. I do use fresh carrots and I put them in the crock pot first with enough water to cover while I am getting the rest of the ingredients ready to put into the pot. You may use any vegetables you have on hand, but I recommend chunky veggies to make a better stew. You may want to throw in a handful of frozen peas or corn, but otherwise, keep them chunky. Here’s what I generally put into my stew.

Spices: garlic powder, salt, pepper, thyme, parsley, 3 or 4 beef bouillon cubes

1 package of stew meat (about 1 lb.)

1 can diced tomatoes (14.5 oz.) Italian style

1 can tomato sauce (8 oz.)

1 can cut green beans (14.5 oz.)

1 can fresh cut potatoes (14.5 0z.)

1 medium onion

3-4 mushrooms

Using baby carrots, cut up into bite-sized chunks and start cooking in the crock pot with just enough water to cover them.

Cut stew meat up into bite-sized pieces, removing excess fat. Brown on all sides till no blood shows. Add meat with its juice to the pot. Add enough water to cover meat and carrots.

Cut up the onion into chunks the long way and add to pot. Open the green beans, drain and run water over them to remove excess salt if you wish. Do the same with the canned potatoes. Add onion and beans to the pot. Set potatoes aside.

Add the diced tomatoes with its juice and the tomato sauce. Add as many spices as you wish and the bouillon cubes. Don’t add water yet.

Add frozen peas and/or corn if you wish. Cook for several hours until the carrots are almost tender. Add potatoes, cutting into bite-sized pieces first. They will cook in about 15 mins. When the carrots are tender, the stew is done. It may be necessary to add a small amount of water, but don’t add unless necessary. I tend to add another bouillon cube if I have to add water.

Serve with hot biscuits or garlic bread.

SMOKY MOUNTAIN CHICKEN AND RICE CASSEROLE

From the USA Rice Federation on cooking.com

Vegetable cooking spray

2 cups sour cream

1 (10 ¾ oz.) can condensed cream of chicken soup

2 chipotle peppers in adobo sauce, finely chopped

1 tsp. salt

1 tsp. pepper

3 cups cooked rice

2 cups shredded cooked chicken

2 cups shredded smoked cheddar cheese

Preheat oven to 400 degrees. Lightly coat 13x9x2” baking dish with vegetable cooking spray. In large bowl, stir together sour cream, soup, chipotles, salt and pepper until well blended. Stir in rice, chicken and cheese. Spoon into baking dish. Bake uncovered in preheated oven 20-25 mins. until edges of casserole are bubbly. Turn oven to broil setting and lightly brown casserole.

BARBECUE BEEF AND VEGETABLE SKILLET

From Green Giant on tablespoon.com

1 lb. lean ground beef

3 cups frozen seasoned chunky-style hash-brown potatoes (from 28 oz. pkg.)

1 bag (12 oz.) Green Giant Valley Fresh Steamers frozen cut green beans

1 cup frozen bell pepper and onion stir fry

1 cup barbecue sauce

½ cup water

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add potatoes, green beans and bell pepper and onion stir-fry, mix well. Reduce heat to medium, cover and cook 8-12 mins or until vegetables are tender, stirring occasionally.

“NEW STYLE” LASAGNA

A Low carb, diabetic recipe from actor, Paul Sorvino

Cooking spray

12 low-carb lasagna noodles, such as Dreamfields

5 cups Paul Sorvino Foods marinara sauce, or preferred brand

1 15oz. container fat-free ricotta

2 cups shredded, part-skim mozzarella (packaged, not fresh)

Preheat oven to 350 degrees. Coat a 12x9x2” glass baking dish with cooking spray.

Cook noodles according to package instructions.

Spread 1 cup of pasta sauce on bottom of baking dish. Arrange three cooked noodles side by side on top of sauce, overlapping slightly. Spread about ½ cup of ricotta and ½ cup of mozzarella on top of noodles.

Repeat layering with pasta sauce, noodles, and cheeses 3 more times.

Top with 1 cup of sauce. Cover with foil and bake 20 mins. Uncover, top with remaining mozzarella and bake 25-30 more mins., or until cheese is golden brown. 

SLOW COOKER CHICKEN MARSALA

By Betty Crocker from tablespoon.com

2 cloves garlic, finely chopped

1 tbsp. vegetable oil

8 boneless skinless chicken breasts

½ tsp. salt

½ tsp. pepper

2 jars (6 oz. each) Green Giant sliced mushrooms, drained

1 cup sweet Marsala wine or Progresso chicken broth (fro 32 oz. carton)

½ cup water

¼ cup cornstarch

3 tbsp. chopped fresh parsley

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper, place in cooker over garlic. Place mushrooms over chicken, pour wine or chicken broth over all.

Cover and cook on Low heat setting 5-6 hrs.

Remove chicken from cooker, place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth, stir into liquid in cooker. Increase heat setting to High, cover and cook about 10 mins. or until sauce is slightly thickened.

Return chicken to cooker. Cover, cook on High heat setting 5 mins. longer or until chicken is hot.

To serve, spoon mushroom mixture over chicken breasts, sprinkle with parsley.

TERIYAKI BEEF AND MUSHROOMS

By Green Giant from tablespoon.com

1 1/3 cups uncooked regular long-grain white rice

1 2/3 cups water

1/3 cup teriyaki sauce

2 tbsp. dry sherry

2 tsp. cornstarch

1 tsp. grated gingerroot

1 tbsp. oil

¾ lb. boneless beef top sirloin steak, cut into thin bite-sized strips

6-7 oz. fresh shitake mushrooms, sliced

2 cups Green Giant SELECT frozen sugar snap peas

4 oz. (1 cup) fresh bean sprouts

Cook rice in water as directed on package.

Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and gingerroot, blend well. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips, cook and stir 3-4 mins. or until beef is browned and of desired doneness. Remove beef from skillet, cover to keep warm.

In same skillet, combine mushrooms and sugar snap peas. Cover, cook over medium-high heat for 4-5 mins. or until peas are crisp-tender, stirring once or twice.

Stir cornstarch mixture until smooth. Add cornstarch mixture, beef and sprouts to skillet, cook and stir until sauce is bubbly and thickened. Serve over rice.

ARIZONA CHILIE CHEESE CRISPS

From Chi-Chi’s Recipes

1 cup shredded Cheddar cheese

½ cup CHI-CHI’S 16 oz. Thick & Chunky Salsa Medium, drained

¼ cup grated Parmesan cheese

¼ cup CHI-CHI’S Diced Green Chilies, drained

4 CHI-CHI’S 8” flour tortilla, soft taco size

Heat oven to 350 degrees. In large skillet, heat 1” vegetable oil over medium-high heat until 360 degrees. Fry tortillas, 1 at a time, until golden brown on both sides. Drain on paper towels.

On large baking sheet, place tortillas. Sprinkle each with ¼ cup Cheddar cheese, 2 tbsp. salsa, 1 tbsp. chilies and 1 tbsp. Parmesan cheese. Bake 8-10 mins. or until cheese is melted. Break into pieces to eat.

NACHO BAKE

From Progresso

1 lb. lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1 pkg. (1.25 oz.) taco seasoning mix

1 can (19oz.) Progresso Vegetable Classics hearty tomato soup

1 can (15 oz.) Progresso kidney beans, drained

1 can (11 oz.) whole kernel corn with red and green peppers, undrained

6 cups tortilla chips

1 cup shredded Cheddar or Monterey Jack cheese (4 0z.)

1 large tomato, chopped (1 cup)

1 cup shredded lettuce

1/3 cup sour cream

Heat oven to 350 degrees. In 12” skillet, cook beef and onion over medium-high heat 5-7 mins., stirring occasionally; until beef is thoroughly cooked; drain.

Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low, simmer uncovered 8-10 mins., stirring occasionally, until sauce is slightly thickened.

Meanwhile, place tortilla chips in 13x9” (3 quart) glass baking dish. Sprinkle cheese over chips. Bake 4-5 mins. or until cheese is melted.

Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.

BEEF AND BEER CHILI

From myrecipes.com, by Randy Mayor

1 ½ cups chopped red onion (about 1 medium)

1 cup chopped red bell pepper (about 1 small)

8 oz. extra lean ground beef

2 garlic cloves, minced

1 ½ tbsp. chili powder

2 tsp. ground cumin

1 tsp. sugar

½ tsp. salt

½ tsp. dried oregano

1 (19 oz.) can red kidney beans, drained

1 (14.5 oz.) can no-salt-added diced tomatoes, undrained

1 (14 oz.) can low-sodium beef broth

1 (12 oz.) bottle beer (such as Budweiser)

1 tbsp. yellow cornmeal

1 tbsp. fresh lime juice

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 mins. or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt, cook 1 min. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat and simmer 15 mins. Stir in cornmeal; cook 5 mins. Stir in juice.

ALAMO BEEF AND BEAN SOUP

From tablespoon.com by OldElPaso

1 lb. lean (at least 80%) ground beef

1 pkg. (1 oz.) Old El Paso taco seasoning mix

1 can (16 oz.) pinto beans, drained, rinsed

1 can (16 oz.) red beans, drained, rinsed

1 can (15 oz.) crushed tomatoes, undrained

2 cans (4.5 ox. Each) Old El Paso chopped green chiles

1 cup Old El Paso Thick ‘n Chunky salsa

1 ½ cups Progresso chicken broth (from 32 oz. carton)

1 ½ cups Green Giant Valley Fresh Steamers Niblets frozen corn

¾ cup diced yellow onion

1 tsp. salt

½ tsp. pepper

Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado) if desired

In 10” skillet, cook beef over medium-high heat 6-8 mins., stirring occasionally, until thoroughly cooked; drain.

Spray 3 ½-4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.

Cover; cook on low heat setting 7-9 hrs. Garnish each serving with toppings.