Been busy.
It was as if every Insurance guy west of the Mississippi wanted me to help them when the July 1st bell rang!

I always say the best recipes are fresh ingredients, simple makes good.

I would steam the squash, sprinkle fresh tarragon and salt and pepper. Perhaps a dab of butter at the end.

Sounds like it turned out well.

Bill

Thanks anyway Bill!

[Dan Bohin]

Sorry I'm too late, but all you have to do for future reference, is slice, heat some olive oil, throw them in, salt a LITTLE, add garlic, thinly sliced onion, have the oil hot, be careful, and toss them in.

It's like stir frying, you keep them moving for only about 3 to 5 minutes and remove from heat.

You can also cook other ways, but this is my favorite.

Dan

[ARIES3032]

Toss halved red grapes with baby spinach, crumbled blue cheese, and vinagrette dressing. Enjoy! ---------------------------------- No Bake Tart: Fill a cookie crust with vanilla pudding. Chill, top with berries (strawberries, blackberries, etc.) and brush on strawberry jam or cool whip in place of jam.-------------------------- Saucy Fruit: Mix 2/3 cup peach jam , 1 TBSP. lemon juice, and 2 tsps. each orange or peach liquer and water. Drizzle decoratatively on four dessert plates. Slice four peaches or nectarines in thin eedges and fan slices on plates. ---------------------------------

[ARIES3032]

1 cup sliced fresh or frozen peaches, divided--2 cups fat-free reduced-sugar peach yogurt--1 carton (8 oz.) frozen reduced-fat whipped topping thawed--1 reduced-fat graham cracker crust (8 in.)-------------------------- Finely chop half of the peaches, place in bowl. Stir in the yogurt. Fold in whipping topping. Spoon into the crust. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches. YIELDS: 8 servings. ---------------------------------

Lee,

These are my mother's favorite summer desserts - they are so easy and so refreshing AND not too fattening!

[ARIES3032]

Hi Cindi, I have a couple more of these yougurt and frui receipes. I love your picture. You are a pretty lady.

Cinco De Cindi

I rarely look up people's profiles, but I have been doing it more recently. I noticed your birthday is Cinco De Mayo. One of my best friend's birthday is also that date. His name is Rodney, so I always refer to that day as Cinco De Rodney. Perhaps now I may call it Cinco De Cindi!!!!!!


Hope all is well.

Lee - glad you liked the picture. It is not one of my favorites but I don't have very many of myself - I am usually the one taking pictures - I have this because my girlfriend took it.

Bill - Cinco de Cindi - I like it! Fifth of Cindi - sounds like an alcoholic beverage though!

[ARIES3032]

Fruit Slush: 5 unsweetened strawberries, 1 cup frozen blueberries, 1 can (8 oz.) frozen orange juice, concentrate, 1/2 cup reduced sugar sliced peaches , drained, 1/2 cup sugar, 3/4 cup water, 2 Tbsps. lemon juice ---- Place all ingredients in a food processor or blender, cover and process unti smooth. Chill glasses and serve immediately. -------------------------------- Enjoy!

When I was a kid we used to make our homemade version of 7-11's Slurpee. Simple and awesome!

Just put one small container of concentrated grape juice into a blender. Then fill up the blender with ice and a small amount of water (less than half of the empty grape juice container).

Then start blending away until the ice is slush. Be sure to put the top on the blender or you will end up with a purple ceiling! I like to keep adding ice until the blender was full to the top. Add the water as you go for desired thickness.

Special trick - After blending for a bit, stop the blender and use a spoon to push the larger pieces of ice to the bottom.

I feel obligated to warn you:
1- Be prepared to have a purple mouth, tongue, teeth, and a purple shirt if you spill

2- Have a connection for buying cheap blenders. If you make many of these your blender will not last long.

3- Don't eat this too fast or you wild get what we refer to as "ice head" - not fun!

* For those of you over 21, try adding a dose of rum or vodka.

Enjoy,
Mr. "Purple Mouth" Music

[ARIES3032]

Browie Cupcakes: Serves 12, Frosting: 4oz. cream cheese, 1/2 stick (4 TBSPS.) butter, softened, 2 cups confectioners' sugar, 12 fresh raspberries Brownies: 1 stick (1/2 cup) butter, softened, 4 0z. semisweet baking chocolate, chopped, 1 cup sugar, 2 tsps. vanilla extract, 3 large eggs, 2/3 cups all-purpose flour, 2 Tbsps. unsweetened cocoa powder, 1/2 tsp. baking powder, garnish fresh raspberies: 1. Heat oven to 325 degrees. Line 12 regular size muffin tin cups with paper or foi liners. 2. Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting. 3/ Melt butter and chocolate in medium size pan over low heat stirring unti melted and smooth. Remove from heat, wisk in sugar and vanilla , then eggs, one at a time ,until well blended. Stir in next three ingredients just to blend. Pour into muffin cups. 4. Bake 33 miutes or unti a wooden pick inserted in centers comes out with moist crumbs . Cool in pan or wire rack , cupcakes may sink slightly, 5. Spoon frosting into a large zip top bag , snip 1/2 inch off one corner, and pipe swirls on top middle of cupcakes . Garnish each with a raspberry. Enjoy!

[Dan Bohin]

This one is easy and very good!

Ingredients


2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon salt (optional)
1/2 (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce


Directions
1 Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2 In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3 In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

[ARIES3032]

Hi Danny, That really sounds good, and I wil try it. Thanks for sharing.

[Dan Bohin]

Lee, It IS good. You'll enjoy it. Great for parties or watching your favorite movie or video, like "Movin' With Nancy".

I am nearing the end of the 1/2 of a pig I purchased a while back. I have a Pork Neck & some Ham Hocks left. I know I can make soup from the ham hocks, but what the heck does one do with a pork neck???

Any good Ham Hocks recipes??

Bill

PS- Don't tell Fred, he'd be mad at me for killing the pig.

[ARIES3032]

1/2 cup extra virgin oil, 3 cloves garlic, thinly sliced, 1 large onion, peeled and sliced, thinly, 1 cup dry white wine, 1 can (28 oz.) plum tomatoes, with liquid, coarsely chopped, 6 sprigs fresh flat-leaf parsley, 1/2 cup dried thyme, 1/4 tsp. fennel seed, 2 pinches of saffron, 1 dozen little neck clams, rinsed, 2 pounds mussels, well scrubbed, rinsed and de-bearded , 1 pound large shromp, 1/2 cup chopped fresh flat-leaf parsley for garnish: 1, Heat te oil in a large stock pot over meduim heat. Saute the onion and garlic until softened and slightly golden. About 5 minutes. @. Add the wine, one cup of water, and he tomatoes. Cook over hgh heat until just boiling. Reduce the heat, and add he parsley, thyme, fenel seed, and saffron. Cook, uncovered at a gentle simmer for 30 minutes , stirring occasionly. 3. Bring the soup base to a rapid boil. Add the clams, musels and shrimp and bring to a boil. Cover tightly and cook until the clams and mussels open and shrimp turns pink, about 8-10 minutes. Discard any unopened clams or mussels. 4. Ladle the chowder into large soup bowls., garnish with parsley. Serve immediately.

I was hoping you would help me with recipe ideas for my ham hocks and the pork neck. I have no clue what to do with a pork neck!

Somebody must know some ideas, besides feeding it to the dog!

Bill

Give the neck to the dog or use it in ham and navy beans - bet Mike could help you there! You just follow the recipe on the bean bag I think. My husband loves this stuff - they serve it with cornbread here. Ham hocks can be used in this too!

Not one of my favorite dishes but . . .

[ARIES3032]

Hi Bill, Not my cup of tea. First being Jewish, second being a Veggie. Do not use Ham or Pork, or any other meat for that matter. So sorry, my friend.