Those that say you can't take it with you never saw a car packed for a vacation trip.
~Author Unknown

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

Learn from your elders
 
~Shared by Elizabeth P., Tupelo, OK

A lawyer and a senior citizen are sitting next to each other on a long flight.

The lawyer is thinking that seniors are so dumb that he could get one over on them easy.

So the lawyer asks if the senior would like to play a fun game.

The senior is tired and just wants to take a nap, so he politely declines and tries to catch a few winks.

The lawyer persists saying that the game is a lot of fun.  I ask you a question, and if you don't know the answer, you pay me only $5.  Then you ask me one, and if I don't know the answer, I will pay you $500, he says.

This catches the senior's attention and to keep the lawyer quiet, he agrees to play the game.

The lawyer asks the first question.  'What's the distance from the Earth to the Moon?'

The senior doesn't say a word, but reaches into his pocket, pulls out a five-dollar bill, and hands it to the lawyer.

Now it's the senior's turn.  He asks the lawyer, 'What goes up a hill with three legs, and comes down with four?'

The lawyer uses his laptop and searches all references he could find on the Net.

He sends e-mails to all the smart friends he knows; all to no avail.  After an hour of searching, he finally gives up.

He wakes the senior and hands him $500.  The senior pockets the $500 and goes right back to sleep.

The lawyer is going nuts not knowing the answer.  He wakes the senior up and asks, 'Well, so what goes up a hill with three legs and comes down with four?'

The senior reaches into his pocket, hands the lawyer $5 and goes back to sleep.

BLACKENED CHICKEN TENDERS

Servings 4

Quick, spicy, and always a hit - a full-bodied sauce provides the perfect harmony to well-seasoned chicken tenders. Serve over pasta or rice for an entrée, or serve the tenders alone as an appetizer with the sauce on the side.

Ingredients
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon light brown sugar
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
1 cup chopped red onion
1 can (5-ounces) evaporated skim milk
1/4 cup chopped green onions

Instructions
1. In large resealable plastic bag, combine paprika, chili powder, brown sugar, pepper, and salt. Add chicken and shake to coat.

2. In large nonstick skillet coated with nonstick cooking spray, heat oil over medium heat and sautê chicken until browned and done, about 5–7 minutes. Remove chicken and set aside.

3. To same skillet add green pepper, red pepper, and onion. Cook over medium heat 5 minutes or until tender, scraping bits from bottom of pan.

4. Add milk, stirring for one minute or until heated and bubbly. Serve chicken with sauce and sprinkle with green onions, if desired.

Nutritional information per serving: Calories 299; Calories from fat 19%;  Fat 6 g; Saturated Fat 1 g; Cholesterol 100 mg; Sodium 472 mg; Carbohydrate 16 g; Dietary Fiber 4 g; Sugars 10 g; Protein 44 g.
Diabetic Exchanges: 1 carbohydrate; 6 very lean meat.

Source: Holly Cleg


FARMHOUSE CABBAGE SLAW
 
3/4 cup mayonnaise or salad dressing
3 tbsp lemon juice
1 tbsp sugar
1 tbsp milk
1/2 tsp ground ginger
1/4 tsp salt
1 medium apple, diced
1 small onion, chopped
4 cups shredded cabbage, about 1 lb.
3/4 cup raisins
1.2 cup chopped celery
1/2 cup chopped walnuts
 
In a largar bowl using a wire whisk, beat together the first six ingredients.  And the apple, onion, cabbage, raisins, and celery.  Toss until well coated.  Cover and refrigerate at least two hours to blend the flavors.  Stir occasionally.  Garnish with the walnuts.

Makes about 6 cups or 6 servings.
 
Source:  Farm Journals Best Vegetables


SWISS STEAK DELUXE

2 lbs round steak
2 Tbsp cooking oil
1 tsp salt
½ tsp pepper
1 - 10 oz can tomato soup
1 - 10 oz can of water
8 to 12 small potatoes
8 to 12 small onions
8 to 12 carrots

Cut steak into serving size pieces. Brown in cooking oil. Sprinkle with salt and pepper. Transfer to large casserole or small roaster.

Stir soup and water together. Pour over meat.

Clean vegetables and add to sauce. Cover. Bake in 350F oven for 1 & ½ hours until meat and potatoes are tender.

Serves 5 - 6


LEMON SOUR CREAM MUFFINS

1 1/2 c flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1 egg
3/4 cup sour cream
1/4 cup milk
2 Tbsp lemon juice
2 Tbsp sugar
2 tsp. grated lemon peel

Heat oven to 400.

Mix flour, soda and baking powder in large bowl. Cut in margarine till mixture resembles coarse crumbs. Make a well in center of mixture. Beat egg in small bowl, add sour cream, milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.


BROCCOLI & CHEDDAR SALAD WITH CREAMY GARLIC DRESSING

1 Tbsp canola oil
2 cups diced red onion
2 bunches broccoli
1 & ½ cups grated cheddar cheese
1 cup grated carrot
1 cup golden raisins
3/4 cup Roasted Garlic & Bacon salad dressing (recipe follows)
1 Tbsp white wine vinegar
7 slices fully cooked bacon, crumbled

Heat oil in a skillet over medium-high heat. Saute onion until tender and carmelized, about 4 minutes. Let cool.

Cut broccoli into small florets, (about 6 cups). Combine broccoli, cooled red onion, cheese, carrot, raisins, dressing and vinegar.

Mix well, season to taste with salt and pepper and garnish with bacon.

Roasted Garlic & Bacon Salad Dressing

8 slices bacon, chopped
2 garlic cloves, minced
2 cup mayonnaise or salad dressing
1 cup milk
1/8 tsp. pepper
2 Tbsp. Parmesan cheese
dash cayenne (optional)

Cook bacon until crisp. Drain; reserve 1 tablespoon of the bacon drippings.

Heat the reserved bacon drippings, bacon and garlic over low heat 1 minute. Stir in mayonnaise or salad dressing and milk. Continue cooking, stirring frequently, until heated through.

Remove from heat. Add pepper, Parmesan cheese, and cayenne, if desired.


EASY CHEESY BREADSTICKS

1 pkg. dry yeast
1 cup warm water
1 Tbs. sugar
3 cups all-purpose flour
1 tsp. salt
1/8 cup olive oil
Parmesan cheese, grated

In a large mixing bowl, combine 1 cup warm water with 1 tablespoon sugar. Sprinkle 1 package dry yeast and stir until dissolved. Place in a warm place for 5 minutes to activate the yeast. Place the yeast in a food processor and add 3 cups all-purpose flour, 1 teaspoon salt and 1/8 cup olive oil and mix. Process until mixed. Place in a greased bowl and cover until it doubles in size.

Place dough on a floured surface and knead until smooth and elastic. Roll into a long, thick roll. Cut into 1 to 2-inch pieces. Each one of these pieces will form a bread stick. Roll each piece into a long thin finger and brush with a little olive oil. Place on a greased baking sheet and top each with Parmesan cheese. Bake in a preheated 450-degree oven for 7 to 8 minutes or until golden brown.

Serve bread sticks with balsamic vinegar, olive oil and cracked black pepper.


BAKED POTATO FANS

4 medium potatoes
1 tsp. salt
3 Tbsp. melted butter or margarine
3 Tbsp. herbs (dried or fresh - parsley, chives, thyme or sage or any of your favorites)
4 Tbsp. grated Cheddar cheese
1 1/2 Tbsp. Parmesan cheese

Scrub and rinse potatoes and if the skins are tough peel them.

Cut potatoes into thin slices but not all the way through.

Put potatoes in a baking dish and fan them slightly. Sprinkle with salt and sprinkle melted butter over them. Finish off by sprinkling them with the herbs.

Bake potatoes at 425 degrees for 50 minutes. Remove from oven.

Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until they are lightly browned and cheeses are melted, and potatoes are soft inside, using a fork to test.


STRAWBERRY CRISP

1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberries

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together. Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with whipped cream or topping.