I don't know what happened, but I like the guy. I thought he seemed very
nice. I hope he changes his mind and activates his account again.

girls=ladies

Welcome to JSH.

My dogs, hide and pout when I leave. When I come home, it's "I love you
momma, I can't go pee until I find out what you brought us". Then they
run out, pee and come running in and both want to be the one next to me.

owl=tootsie roll pop

Cod Fish Cakes

1 pound salt cod fish
6 potatoes
1 onion chopped
1 egg
1/2 teaspoon pepper


Preparation:
Soak codfish over night. In morning pour off water and add fresh, put on
heat and bring to boil, pour off water and put fresh on if need be,
(test fish for saltiness). If o.k. mix with the boiled mashed potatoes
and egg. and onion. Make into cakes and dip in flour. Fry in oil in a
frying pan, when golden brown on bottom side turn and fry other side.

Don't feel limited to cod fish, use what you have on hand. I have used
canned tuna fish and skipped boiling it.

As a new bride, Edna moved into the small home on her husband's ranch.
She put a shoe box on a shelf in her closet and asked her husband never
to touch it.

For fifty years Jack left the box alone, until Edna was old and dying.
One day when he was putting their affairs in order, he found the box
again and thought it might hold something important.

Opening it, he found two doilies and $82,500 in cash. He took the box to
Edna and asked about the contents. "My mother gave me that box the day
we married," she explained. "She told me to make a doily to help ease my
frustrations every time I got mad at you."

Jack was very touched that in 50 years she'd only been mad at him twice.

"What's the $82,500 for?" he asked.

"Oh, that's the money I made selling the doilies."

Whisper are you going to get Ned one of those balls to run around in, so
he don't accidentally get stepped on.

whispers put out some nuts, then when he is busy munching down, you can
wax his in exchange.

I let you babysit mine. I am a corrections
officer and sometimes it is like watching 40-96 two year olds. They all
want your attention, they have tantrums, they whine over every little
sickness, they complain about the food, they always want your meal and
think it is better then theirs when it is the exact same thing, they
think they run the place not you, they wait until you are eating or
talking to someone and start wanting a hundred things.

Hello, welcome to JSH! Make yourself at home and enjoy. There are a lot
of great folks on here.

Cajun Stuffed Mushrooms

Ingredients:
24 large, fresh mushrooms,
2 cups plain bread crumbs,
2 medium onions chopped fine,
2 tablespoons plus a dash of Worchestershire sauce,
2 medium bell peppers chopped fine,
2 tablespoons plus a dash Tabasco,
2 celery ribs chopped fine,
2 tablespoons salt,
1 pound butter,
3 teaspoons ground red pepper,
2 pounds white crabmeat
1/2 cup plus 6 tablespoons fresh lemon juice,
2 teaspoons black pepper,
1/2 cup plus 4 tablespoons green onions chopped,
2 teaspoons white pepper,
1/2 cup plus 4 tablespoons parsley chopped,
4 tablespoons dry vermouth

Instructions:
Remove the stems from the mushrooms and reserve them for another use ( a
good Cajun never throws anything away!). Wipe the caps. Saute the onion,
bell pepper and celery in 1/2 pound of butter until soft. Stir in the
crabmeat and 1/2 cup of the fresh lemon juice and simmer for 10 minutes.
Add 4 tablespoons each of the green onions and parsley, all the bread
crumbs, and a dash each of Worchestershire and Tabasco sauce. Simmer 4-5
minutes more, stirring often. Season with salt and pepper to taste.
Remove dressing from heat and let cool.

Stuff the mushroom caps generously with the dressing and place in a
single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound
butter and add the remaining 6 tablespoons of lemon juice and 2
tablespoons each of Worchestershire and Tabasco sauce, and the vermouth.
Simmer together for 1 minute, pour over the mushrooms, and bake in a
preheated 350 degree F oven for 15 minutes, or broil at 450 degree F for
5 minutes.

Serves: Serves 8

STUFFED ARTICHOKE

These freeze beautifully, so consider doubling the recipe. Re-heat by
popping them in the microwave or steaming them on the stovetop.

5 lemons

Salt

6 artichokes

6 cups breadcrumbs, either homemade or store-bought

2 cups freshly grated Parmesan cheese

1/2 cup chopped parsley

1/2 Tbsp. dried basil

1/2 Tbsp. dried oregano

1/2 Tbsp. dried thyme

1/2 tsp. cayenne

1 tsp. ground black pepper

1 2-oz. can anchovy fillets packed in olive oil

10 medium-size garlic cloves, minced

2/3 + 1 1/2 cups extra virgin olive oil

Zest two lemons; mince lemon zest and set aside. Cut lemons in half and
place three halves in a large pot of salted water; reserve fourth half.
One at a time, trim artichoke stems down to 1/2 inch. Place stems in a
small saucepan, cover with water and set pan aside. With a serrated
knife, cut 3/4 inch from top of each artichoke to achieve a flat
surface. Tear small leaves from base of artichoke, plus thickest outer
leaves, especially ones that are beginning to brown. Rub cut areas of
artichoke with reserved lemon half to prevent browning. Next, gently
spread apart artichoke leaves so that the innermost leaves are visible.
Pull out small, prickly leaves at center. Using a paring knife, scrape
around fuzzy choke to loosen it from artichoke bottom; scoop fuzz out
with a teaspoon. As each artichoke is trimmed, immerse it in the pot of
salted, acidulated water to keep from browning and to tease out any
hidden bugs.

In a large bowl, combine breadcrumbs, Parmesan, basil, oregano, thyme,
cayenne, black pepper and 1 Tbsp. salt. On stovetop, bring water with
artichoke stems to a boil. Lower heat to a simmer and cook 15 minutes.
Cool, peel and chop stems, and add to breadcrumb mixture. Using the same
small saucepan, warm anchovies and their oil over lowest possible heat.
Stir constantly until anchovies dissolve into a creamy sauce. Stir in
lemon zest, garlic and 2/3 cup olive oil. Pour entire anchovy mixture
over breadcrumb mixture. Using your hands, toss to combine thoroughly.

Place artichokes on a rack stem-side up to drain for at least 15
minutes. Fill two large pots with 1/2-inch salted water; add a lemon cut
into quarters to each pot, and place a colander or a vegetable steamer
into each one. To stuff artichokes, one by one place them stem-side down
into a wide bowl. First fill the center hole with stuffing. Then,
carefully spreading leaves apart, spoon stuffing into the cup of each
leaf. When all leaves are stuffed, press stuffing down with the palm of
your hand. Stand each artichoke up in colander or vegetable steamer.
When all artichokes are stuffed, drizzle remaining olive oil over
artichokes, allowing oil to seep into stuffing. Cut remaining lemon into
six slices and place one on top of each artichoke. Any leftover stuffing
can be frozen for later use.

Place both pots over high heat. When water comes to a boil, reduce to a
simmer. Cover and let steam until a center leaf from each artichoke
pulls out easily, anywhere from 1 to 2 hours. Using kitchen tongs and/or
large serving spoons, transfer artichokes to individual bowls or
appropriately sized serving dishes, stem-side down. Serve warm or at
room temperature, as an appetizer for many or an entree for one.

Serve as a appetizer or as a meal depending upon your mood.

Thanks you the sour dough starter recipe, I had lost the recipe and my
starter to Katrina. I was getting ready to research it.

Brennan's Bananas Foster


Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the
stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the
rum.
Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four
pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve
immediately.
Serves Four

New Orlean's Bread pudding

1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon

3 Tbsp unsalted butter, melted

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush with hands until
well mixed and all the milk is absorbed. In a separate bowl, beat eggs,
sugar, vanilla, and spices together. Gently stir into the bread mixture.
Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom
and the sides of the pan well with the butter. Pour in the bread mix and
bake at 350°F for 35-45 minutes, until set. The pudding is done when the
edges start getting a bit brown and pull away from the edge of the pan.
Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best
fresh and eaten the day it is made. Makes 8-10 servings.


Bourbon Sauce

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens. Whisk
in bourbon to taste. Remove from heat and let cool. Whisk before
serving. The sauce should be soft, creamy, and smooth.

they could have sold her a collar and leash to keep him on!

A man meets a gorgeous woman in a bar. They talk, they connect, they end
up leaving together.

They get back to her place, and as she shows him around her apartment,
he notices that her bedroom is completely packed with teddy bears.

Hundreds of small bears on a shelf all the way along the floor, medium
sized ones on a shelf a little higher and huge bears on the top shelf
along the wall.

The man is kind of surprised that this woman would have a collection of
teddy bears, especially one that's so extensive, but he decides not to
mention this to her.

After a night of passion, as they are lying together in the afterglow,
the man rolls over and asks, smiling, 'Well, how was it?'

The woman says, 'You can have any prize from the bottom shelf.'

That was cute!