Make your own free website on Tripod.com

favorite borrowed recipes

pleasure page

Home
All About Us
Special Announcements
more recipes
special web sites
pleasure page
Spiritual Page
Photo Page
menu's
past photo page
Special Events
Linda's special Page

thoughts>>>>>>> My hands slid across the rail pausing for a moment, grasping, holding tightly. Looking down I could see the white paint worn away in spots. Perhaps others Before me nervously held on, full of excitement and wonder. But how many kids does it take to wear the paint down? How many small hands does it Take to remove the white from a wooden rail? Up one step, then two. Pausing, looking back, stepping up slightly and waiting. Waiting was the most difficult part. It always seemed to take forever. But at that age I had forever. We all thought we did. The bell rings. The platform stops and dozens of kids head for front. The first kids On always got the best spots. But really, what was best? To me it was sitting just inside the Circle. I didn't need to be on the outside. I still don't. I wanted action. My life ahead would be filled with ups and downs, this would Teach me how to ride with the best of them. I blinked my eyes and there was nothing. No laughter. No bells. No music. No Merry-go-round. It was gone. Has been for decades now. But, it is but a memory away For me these days. I can see it all so vividly. I can hear the drum beat steadily and the music blare. I can smell the cotton candy. I can taste the fresh cut fries. But best of all for me right now... I can see my family smiling back at me, just by closing my eyes. Like life going full circle you ride until the bell rings or until they close the park. "And the merry-go-round broke down. It made an awful sound. The lights went low We both said "Oh!" And the merry-go-round went oomp bop ba!" They can close the park, they can sell the rides, but they can't take away the kid inside. Come, ride the merry-go-round with me and we'll keep trying for the brass ring "until We get it."
 
 

When we hold a piece of crystal to the light, it paints rainbows on the wall.

When we tap it lightly with a spoon, it sings like a bell.

But when we drop it, it shatters in colorless, silent pieces on the floor.

~~~~~~~~

Human beings, sometimes to our amazement, can be as fragile as glass.

It's especially easy to forget what makes people we live with
or have known for a long time shine or sing.
We take for granted the very qualities that made us love them in the first place.

When we forget how to see and hear the people we love,
how to appreciate them, we grow careless.

Too often, from sheer neglect, the relationship between us
grows dull and silent, then slips, falls, and shatters.
Paying attention to other people's needs and feelings can prevent this.

Lots of wonderful borrowed recipes
Quick Meal! Ready in less than 30 minutes! Tomato-Basil Appetizers Makes: 2 servings In a just-for-two version of Bruschetta, tender biscuits are the base for a creamy filling topped with fresh tomato and basil. 2 Pillsbury Oven Baked frozen flaky layers biscuits (from 22.1-oz bag) 2 tablespoons herb-flavored cream cheese spread 1/4 cup diced seeded tomato Chopped fresh basil leaves 1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwaveable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers. 2. Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes. 3. Spread cream cheese spread on biscuits. Top with tomato and basil. Vary the flavor when you choose another fresh herb, such as oregano or tarragon. **************************************************** SHRIMP COCKTAIL SPREAD 1 small. can little shrimp 1 bottle cocktail sauce 8 oz. cream cheese 2 tbs. lemon juice 1 cup. cheese, grated Green onions, chopped Spread cream cheese evenly over a dinner plate. Spread cocktail sauce over cream cheese. Rinse shrimp well, drain, toss with lemon juice. Shred shrimp slightly. Arrange shrimp over cocktail sauce. Cover with cheese and onions. Spread on crackers from plate. *************************************************** Chicken Biryani 1 (3-pound) chicken, quartered 2-1/2 cups chicken stock 1 green Serrano (medium-hot) chili, seeded and chopped 3 inches fresh ginger, peeled and sliced 2 cinnamon sticks, crushed 1/2 teaspoon sea-salt flakes 2 onions 6 tablespoons ghee (clarified butter) 1-1/4 cups basmati rice 20 green cardamom pods 6 whole cloves 1/4 cup blanched almonds 1/4 cup shelled pistachios, blanched and skinned 1/2 cup dried mango pieces, raisins or sultanas 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 4 garlic cloves, chopped 1 teaspoon saffron powder or 2 pinches saffron threads, crushed Fresh cilantro leaves, chopped Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside. Pour cooking liquid into a measuring cup and add water if necessary to make 2-1/2 cups. Quarter onions, then separate into petal-like layers. Add ghee to saucepan and heat until melted. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate. Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until rice is browned slightly. Return chicken to pan; add almonds, pistachios, mango, coriander, cumin and garlic. Sprinkle saffron into mixture and cook 2 minutes. Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top. Note: Though it is usual to remove the skin when cooking chicken in the Indian way, if you leave it on, the flavor will be richer and even more delicious. Yield: 4 servings ************************************************** Booze Cake Recipe 1 package Orange Supreme Cake Mix 1 package Instant vanilla pudding 1/2 cup Oil 4 Eggs 1/2 cup Orange juice 1/4 cup Galliano liqueur 3/4 cup Vodka Directions: Lightly grease and flour a 10" spring form pan. Mix all the ingredients together in a mixer until well blended. Pour into the pan and bake in a preheated oven at 350F for about 50 minutes. Let cool on a rack for 25 minutes before removing from the pan. ****************************************** LEMON SPONGE PIE Pie crust for 9 inch pie pan 3/ 4 cup sugar 1/ 4 cup melted butter 1/ 4 cup flour Grated rind and juice of 2 lemons (no white part) 1 cup whole milk 2 large eggs, separated 1/8 tsp. salt Mix sugar, butter, flour, lemon juice and rind, milk salt and egg yolks in large bowl. Stir with a whisk until yolks are thoroughly mixed. (Mixture will look curdled but that’s normal.) Beat egg whites until stiff but not dry and fold into lemon mixture. Bake crust at 425 degrees for 10 minutes. Remove from oven and cool slightly. Pour lemon mixture into piepan and bake in preheated oven at 350 degrees for about 40 minutes or until top bounces back when touched with your finger. Cool completely before cutting. Store leftovers in refrigerator. Can also be baked without the crust in a pie pan or individual custard cups. Pour lemon mix in them, set in a pan. Pour in hot water to go 1 inch up the sides and bake in preheated 350 degree oven for about 20-30 minutes until done as per test for pie. **************************************************** Crab Cakes Serves : 4-6 2 1/2 tsp Worcestershire sauce 1 tsp lemon juice 1 egg yolk 1 tsp dry mustard 1 tsp black pepper 1 dash crushed red pepper 1 dash Old Bay seasoning 1 dash salt 1/3 cup mayonnaise 1 1/4 cups fresh breadcrumbs 3 Tbs. chopped parsley 1 Lb. crab meat 1 Tbs. butter or margarine Combine first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4-6 patties. Melt butter in skillet. Fry crab cakes in butter for 4-5 minutes on each side. ***************************************************** ONION PIE 2 frozen pizza dough's, brought to room temperature 3 to 4 pounds of onions sliced thin (I use Vidalia) 1 cup green olive with pimento (NOT pits) chopped 1/2 cup olive oil (the better the brand the better the recipe) 1/4 cup ketchup 1/2 cup raisins 4 anchovies, chopped 1 cup pignoli nuts (pine nuts) pepper to taste In a very large sauté. pan put olive oil, sauté. onions until very soft... don't caramelize... add remaining ingredients and cook to combine. Take one dough and place in a lightly olive oiled pan (Sicilian pie style) place the onion mixture on top of dough now take the remaining dough and put on top...pinch sides closed as best as can be done. Poke a few holes in top for venting slather the top with olive oil bake at 350F until golden brown. Serve warm or at room temperature! ANCHOVY HATERS ALERT: DON'T omit this it's crucial to the taste yet it melts and I swear you'll NEVER taste it! I HATE ANCHOVY!!! Yet I can eat this with NO problem!!! *********************************************** Kahlua Pecan Praline Cake 1/2 cup butter 1 cup firmly packed brown sugar 1/4 cup whipping cream 1 cup coarsely chopped pecans Heat butter, sugar, and shipping cream until butter is melted, stirring occasionally. Pour into 9 x 13 pan. Sprinkle with pecans. 1 Devils' Food cake mix with pudding in the mix 1/3 cup oil 3/4 cup Kahlua 1/4 cup bourbon 1/2 cup cold black coffee 3 eggs Mix cake batter together and carefully spoon on top of caramel nut mixture. Bake at 325 for 45 minutes. Cool. Invert onto serving platter. Cool completely. Beat 1/2 pint whipping cream together. (I added a stabilizer.) Pipe onto top of cake. This is one of my new favorites. It is soooooo good. You could also make it with creme de cocoa or raspberry or orange liqueur. ******************************************************* Herb Cream Cheese Tomatoes 15-16 cherry tomatoes 1 package (3 oz) cream cheese, softened 2 teaspoon dill weed 1 teaspoon milk Dill sprigs for garnish Place tomatoes, stem-side down, on cutting board (I cover it with paper towel for better drainage.) Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly. In a small bowl, blend cream cheese, dill weed, and milk with a whisk until smooth. Fit a frosting bag with the open star tips and fill it with the cream cheese mixture. Pipe mixture into tomatoes to fill. Chill or serve immediately, garnish with dill sprigs. ********************************************************