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Notes: enter your items through 1) the form and see the results (what everyone else has entered) using 2) the spreadsheet
1) Stuff we're bringing form
- (where you input what you're bringing)
2) Stuff we're bringing spreadsheet
- (results of form inputs)
3) Contact Information
- (Please check and edit if necessary... Thanks!)
1) Stuff we're bringing form
- (where you input what you're bringing)
2) Stuff we're bringing spreadsheet
- (results of form inputs)
3) Contact Information
- (Please check and edit if necessary... Thanks!)
6) Frio Charge Epad (real-time collaborative planning)
again thanks to bruce for doing the blog and other things on the computer, celia for the t shirts and sindee for all the things she did planning this thing and carrying it through to the end. i'm sure a bunch of others also contributed and i missed them but the three above deserve special thanks. i haven't had enough guts to get on the scale.
ReplyDeletemimi's pancakes. they are a lot of trouble to fix and they are ugly - but good.
BLUEBERRY/CRANBERRY/PECAN PANCAKES (159 CALORIES)
1 CUP UNBLEACHED OR ALL-PURPOSE FLOUR
1/2 CUP WHOLE-WHEAT FLOUR
1/2 CUP OAT BRAN
1/2 CUP CHOPPED PECANS
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/4 CUP MOLASSES
1 CUP BOILING WATER
1 CUP FAT-FREE VANILLA YOGURT (OR PLAIN)
2 LARGE EGGS
1 TABLESPOON CANOLA OIL
1/2 CUP FRESH OR FROZEN BLUEBERRIES, RINSED & DRAINED
1/2 CUP CRAISINS (DRIED CRANBERRIES)
COAT A LARGE NONSTICK SKILLET WITH NON STICK SPRAY AND SET OVER MEDIUM HEAT.
IN A SMALL BOWL, COMBINE UNBLEACHED OR ALL-PURPOSE S FLOUR, WHOLE-WHEAT FLOUR, OAT BRAN, PECANS, BAKING SODA, AND SALT
IN A LARGE BOWL, COMBINE MOLASSES AND WATER. STIR IN YOGURT, EGGS, AND OIL. POUR MOLASSES MIXTURE INTO FLOUR MIXTURE. MIX JUST UNTIL MOISTENED. GENTLY STIR IN BLUEBERRIES AND CRANBERRIES. POUR BATTER BY 1/3 CUPFULS INTO THE SKILLET, MAKING A FEW AT A TIME. COOK 2 TO 3 MINUTES, OR UNTIL BUBBLY AND EDGES LOOK DRY. TURN AND COOK 1 MINUTE, OR UNTIL UNDERSIDE IS GOLDEN. SERVE IMMEDIATELY
MAKES 12
Annette's Chicken Gauvo
ReplyDeleteBoil a whole chiken. Add spices like cummin, celery, onions, jalapeno (fresh), spicy picante. De-bone chiken. Keep broth.
Take a couple of tablespoons of butter/margine. Melt in double boiler. When melted, add enough flour to make a smooth, but thick rue(sauce). Add just enough chicken broth to make a thin sauce - about 1/2 cup of broth. Then add 2 cups of broth. Add salt and pepper to taste. Cook until thick. If it doesn't seem to want to thicken, add some cornstarch (cold water/cornstarch) or flour/water mixture. Once it starts getting thick, add 1 can of creamed chicken soup, teaspoon of chili powder, garlic powder, picante or rotelle, 1/2 small can of tomato sauce. When mixed and thick, add 1 cup of cheese.
Spray pan with Pam. Use 8x11 pan, or something close to that size. Layer bottom of pan with small Freto's. Add chicken, sauce and top with cheese. Do this at least twice. I usually like to top the dish with Fretos.
Cook at 350 for 45 minutes.
Spaghetti Salad
ReplyDelete1 lb Angel Hair Pasta
16 oz Italian Dressing (I use Kraft Tuscan House)
1 TBSP Parmesan Cheese
1 TBSP Sesame seeds
1 TBSP Poppy Seeds
2 tsp seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber - diced
1 medium purple onion - diced
Cherry or Grape tomatoes
1. Cook Spaghetti according to box.
2. Whisk together salad dressing, cheese & seasonings until well blended. Stir in chipped onion and cucumbers.
3. Pour dressing mixture over spaghetti. Cover & refrigerate 2 to 24 hours.
4. Add tomatoes before serving.