Friday, January 31, 2014

{soups-salads-and-salad-dressings} Cheddar Cheese Crab Chowder

 

Cheddar Cheese Crab Chowder
Serves: 4

1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 tsp. Worcestershire sauce
1-1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
1 can (7 oz.) whole kernel corn, drained or 1 cup frozen corn, thawed
1 can (14-1/2 oz.) diced tomatoes, drained
2 cans (3 oz. each) lump or claw crabmeat, drained or 12 oz. fresh lump crabmeat
2 cups (8 oz.) Sargento® Fine Cut Shredded Sharp Cheddar Cheese
2 Tbsp. chopped fresh parsley or 2 tsp. dried (optional)
Croutons or oyster crackers (optional)

Melt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.

Stir in milk gradually; add Worcestershire sauce, mustard and cayenne pepper. Bring to a simmer, stirring frequently. Add corn, tomatoes and crabmeat; simmer 10 minutes, stirring occasionally.

Stir in cheese until melted. Ladle into shallow soup bowls; top with parsley and croutons, if desired.

Lena

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{soups-salads-and-salad-dressings} SMOKED SAUSAGE AND BEAN SOUP

 

 
                     
* Exported from MasterCook *

                       SMOKED SAUSAGE AND BEAN SOUP

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : beans                           Smoked Sausage
                soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        14 oz. cans  99% fat free chicken broth
  1 1/2           cups  hot water
  1                cup  dried black beans -- rinsed and sorted
  1                cup  yellow onion -- chopped
  2              whole  bay leaves
  1           teaspoon  sugar
     1/8      teaspoon  ground red pepper
                        Nonstick cooking spray
  6             ounces  reduced-fat smoked sausage
  1                cup  tomato -- chopped
  1         tablespoon  extra virgin olive oil
  1         tablespoon  chili powder
  1 1/2      teaspoons  ground cumin
     1/2      teaspoon  salt
     1/4           cup  fresh cilantro -- chopped

1.  Combine broth, water, beans, onion, bay leaves, sugar and ground red pepper in crock pot slow cooker.  Cover; cook on LOW 8 hours or on HIGH 4 hours.

2.  Spray large skillet with cooking spray.  Heat over medium-high heat.  Add sausage; cook 6 to 8 minutes or until beginning to brown, stirring to break up meat.  Drain fat.

3.  Add sausage, tomato, Worcestershire sauce, oil, chili powder, cumin and salt to crock pot slow cooker.  Cover; cook on HIGH 15 minutes.  Sprinkle with cilantro.

Source:
  "Crock-Pot  The original slow cooker"
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Per Serving (excluding unknown items): 30 Calories; 2g Fat (49.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 131mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} SPAGHETTI SOUP

 

 
                     
* Exported from MasterCook *

                              SPAGHETTI SOUP

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : chicken                         soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  2                     skinless boneless chicken breast halves -- cut into cubes ( about 1/2 pound)
  1             medium  onion -- chopped
  1              large  carrot -- chopped
  1              stalk  celery -- finely chopped
  2             cloves  garlic -- minced
  4               cups  Swanson Chicken Broth
  1       10 3/4 oz can  tomato soup
  1                cup  water
  3             ounces  uncooked spaghetti -- broken into 1-inch pieces
  2        tablespoons  fresh parsley -- chopped  optional

1.  Heat 1 tablespoon of the oil in a 6-quart saucepan over medium-high heat.  Add the chicken and cook until it's well browned, stirring often.  Remove the chicken from the saucepot.

2.  Add the remaining oil to the saucepot and heat over medium heat.  Add the onion and cook for 1 minute.  Add the carrots and cook for 1 minute.  Add the celery and garlic and cook for 1 minute..

3.  Stir the broth, soup and water in the saucepot and heat to a boil.  Stir in the spaghetti.  Cook for 10 minutes or until the spaghetti is tender.  Stir in the chicken and parsley, if desired, and cook until the chicken is cooked through.

Description:
  "This easy-to-make, heart-warming soup is as fun to eat as it is good - try it and you'll see what we mean."
Source:
  "Campbell's Kitchen"
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Per Serving (excluding unknown items): 174 Calories; 8g Fat (42.3% calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 274mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Serving Ideas : Serving Suggestion:  Serve with a Caesar salad and a crusty Italian loaf.  For dessert serve fruit salad.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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Thursday, January 30, 2014

{soups-salads-and-salad-dressings} DILL AND SHRIMP SALAD

 

 
                     
* Exported from MasterCook *

                          DILL AND SHRIMP SALAD

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Shrimp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cooked shrimp
  2                     lemons -- juiced
  1                     lime -- juiced
  2             stalks  celery -- chopped
  3                     green onions -- chopped
  1         tablespoon  fresh dill -- chopped
  1                cup  mayonnaise
                        ground black pepper -- to taste

1.  In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper.  Mix well and refrigerate until chilled.

Description:
  ""This creamy shrimp salad with dill is great served inside fresh pita bread.""
Source:
  "allrecipes.com"
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Per Serving (excluding unknown items): 373 Calories; 25g Fat (59.3% calories from fat); 36g Protein; 3g Carbohydrate; trace Dietary Fiber; 342mg Cholesterol; 539mg Sodium.  Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Tuesday, January 28, 2014

{soups-salads-and-salad-dressings} Organic Gardening Soup Recipes

 

Latin Chicken And Rice Soup

Fight the flu with chicken soup!


Latin chicken and rice soupBrown rice is the entire grain with only the outer husk removed. With the whole grain intact, you get more nutritious fiber than you would from the white, stripped-down version. You also get a nuttier, chewier texture.
Serves: 6
Prep:  20 min
Cook: 47 min
Total: 1 hr 7 min
 
Ingredients
  • 1/2 cup brown rice
  • 1 pound trimmed boneless, skinless chicken breast halves, cut into 1" chunks
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large onions, halved and cut into thick slices
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 4 large carrots, cut into thick slices
  • 1 can (15 1/2 ounces) chickpeas, rinsed and drained
  • 1 ripe avocado, halved, pitted, peeled, and cut into chunks
  • 2 teaspoons grated lime peel
  • 1/4 cup lime juice
Directions
1. In a heavy medium saucepan, cook the rice according to package directions. Remove from the heat and set aside, covered.
2. Meanwhile, in a medium bowl, mix the chicken, 1 1/2 teaspoons of the chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and set aside.
3. Heat the oil in a Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring often, for 8 minutes, or until tender and light golden. Stir in the remaining 1 1/2 teaspoons chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
4. Add the broth, carrots, and 2 cups water. Cover and bring to a boil. Reduce the heat to medium and simmer, covered, for 5 minutes, or until the carrots are tender.
5. Add the chickpeas and chicken. Lower the heat, cover, and simmer, stirring once or twice, for 8 minutes, or until the chicken is no longer pink. Stir in the rice, cover, and cook for 2 minutes longer.
6. Remove from the heat and stir in the avocado, lime peel, and lime juice. Serve immediately.
Recipe Tips
You can cook the rice a day or so ahead. If not serving the soup right away, or if you're freezing it, leave out the avocado, lime peel, and lime juice. Add these ingredients right before serving so their flavors remain fresh
Nutritional Facts per serving
Calories     381.6 cal
Fat     12.7 g
Saturated fat     1.8
Cholesterol     43.9 mg
Sodium     1275.7 mg
Carbohydrates     42.9 g
Total sugars     4.8 g
Dietary fiber     8.8 g
Protein     25 g

Cauliflower and Mushroom Soup

Small ingredients list, big taste.


Cauliflower and Mushroom SoupServes: 6
Prep: 10 min
Cook: 35 min
Total: 45 min
Ingredients
  • 4 tbsp extra virgin olive oil
  • 5 cups water or broth
  • 1/2 lb sliced assorted fresh mushrooms
  • 4 thin leeks, white and pale green parts, sliced
  • 2 lb cauliflower, cut into florets
  • 1/4 cup finely grated Parmesan
     
Directions
1. Heat 2 tbsp oil in pot over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Transfer to bowl.
2. Add 1 tbsp oil to pot and cook leeks, stirring, 2 minutes. Stir in cauliflower and 5 cups water. Simmer 20 minutes.
3. Puree in blender (in batches) until smooth. Return soup to pot with mushrooms and Parmesan. Season to taste. Bring just to a simmer.
4. Ladle soup into bowls and drizzle evenly with 1 tbsp oil.
Nutritional Facts per serving
Calories 134.1 cal
Fat 10.6 g
Saturated Fat 2 g
Cholesterol 2.9 mg
Sodium 80.7 mg
Carbohydrates 7.3 g
Total Sugars 2.7 g
Dietary Fiber 1.9 g
Protein 3.9 g

Quince, Leek, and Potato Soup

Chef Edward Lee's exclusive recipe.

By Edward Lee
  • Quince Leek Potato Soup5 tablespoons vegetable oil, divided
  • 2 cups leeks, white part only, chopped and washed
  • 2 cups quinces, peeled and chopped (reserve peels in cold water)
  • 4 cups 'Yukon Gold' potatoes, peeled and diced
  • 3 cups vegetable stock
  • 1 bay leaf
  • 3 cloves
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/2 cup heavy cream
  • 1 whole nutmeg
  • 2 slices bread, diced in small cubes
1. In a large saucepan, heat 2 tablespoons of the vegetable oil over high heat. Add the leeks and cook for 2 minutes or until soft. Add the quinces and cook for 2 minutes. Add the potatoes, stock, bay leaf, cloves, salt, and pepper. Bring to a boil and lower heat to simmer. Cook for 15 to 20 minutes or until everything is tender.
2. Blend the soup in a blender or with an immersion blender until smooth. Put the soup back into a pot and add the heavy cream and six to eight swipes of grated nutmeg. If the soup is too thick, add a little water to thin it out. Heat the soup gently just to a simmer. Taste and adjust seasoning with salt and pepper. Turn off heat and keep warm.
3. Dry the reserved quince peels on some paper toweling. Slice into very thin strips with a sharp knife. Set aside. In a small skillet, heat the remaining 3 tablespoons vegetable oil on high heat. Once the oil is hot, carefully drop the quince skin into the oil. It should sizzle and fry immediately. Carefully remove and drain on a paper-towel-lined plate. Season with a little salt. Lower the heat to medium and add the bread cubes to the skillet. Fry the croutons, turning the cubes to evenly brown. Remove and drain on paper towels. Season with salt and pepper.
4. Ladle the soup into warm bowls and garnish with the croutons and fried quince skin.
Originally Published in Organic Gardening Magazine, December/January 2014.

Chicken Sausage Minestrone

Chicken Sausage MinestroneServes: 6
Prep:  15min
Cook: 35min
Total: 50min
              
Ingredients
  • 1 tablespoon organic extra virgin olive oil
  • 2 links sweet low-fat Italian chicken or turkey sausage, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 2 cloves garlic, minced
  • 1 rib celery, diced
  • 2 cups no-salt-added tomato sauce
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
  • 8 cups (2 quarts) reduced-sodium chicken broth
  • 2 cups low-carb elbow pasta
  • grated Parmesan cheese
 
Directions
1. Heat the oil in a large soup pot over medium-high heat. Add the sausage and cook, stirring, for 4 minutes or until lightly browned.
2. Add the zucchini, celery, and garlic and cook for 4 minutes or until just tender. Add the tomato sauce, spinach, beans, and broth.
3. Bring to a boil over high heat, reduce the heat to medium, and simmer for 10 minutes. Stir in the pasta.
4. Reduce the heat to low and simmer for 15 to 20 minutes or until the pasta is tender. Serve sprinkled with Parmesan.
Nutritional Facts per serving
Calories               340.8 cal
Fat                       9 g
Saturated fat       1.3 g
Cholesterol          17.4 mg
Sodium                324.7 mg
Carbohydrates     47.1 g
Total sugars         6 g
Dietary fiber         5 g
Protein                 20.4 g
 
 

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Monday, January 27, 2014

{soups-salads-and-salad-dressings} Loaded Cheeseburger French Fry Salad

 

Loaded Cheeseburger French Fry Salad

Serving Size : 4

Ingredients :

Fries :

4 medium russet potatoes, cut into thin 1/2-inch thick strips
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
salt and pepper, to taste
4 tablespoon olive oil

Salad :

1 pound lean ground beef
1 small onion, diced
2/3 cups ketchup (preferably organic)
2 tablespoons mustard
2 teaspoons worcestershire sauce
8 cups butter lettuce, chopped
1 cup grape tomatoes, halved
1-2 avocados, diced
4 green onions, chopped
1 cup sharp cheddar cheese, shredded

Simple Dressing :

1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup ketchup
1 teaspoon worchestire sauce
salt and pepper, to taste

Instructions :

Preheat oven to 425 degrees F.

Place cut potatoes in a large bowl and drizzle with oil, smoked paprika and cayenne.
Season with salt and pepper.
Gently toss with your hands or two spatulas to evenly coat.
Spread onto a baking sheet in one layer.
Bake for 15-20 minutes, then flip and bake for 15-20 minutes more.
You want the potatoes to be crispy, but not burnt.
If you want perfectly crisp fries I recommend spreading the potatoes on a greased wire rack and baking them as directed above.
But this way is a bit more work.

Meanwhile make the dressing and salad.

To make the dressing combine the olive oil, white wine vinegar, ketchup, worcestershire sauce and a pinch of salt and pepper.
Mix well and set aside.

Heat a large skillet over medium heat.
Add the onions and beef, brown the beef until it is cooked through and the onions are soft.
Add ketchup, mustard and worcestershire sauce, cook another 2-3 minutes or until warmed through.
Remove form the heat and season with salt and pepper.

To assemble the salad divide the lettuce among four bowls or plates.
Top each plate with even amounts of beef.
Add the french fries, tomatoes, avocado and green onions.
Sprinkle on the cheese.
Drizzle with a little dressing.

Source : halfbakedharvest.com/loaded-cheeseburger-french-fry-salad/

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Friday, January 24, 2014

{soups-salads-and-salad-dressings} Avocado Lime Ranch Salad Dressing

 

  Avocado Lime Ranch Salad Dressing 


Prepare the avocado.
       
Halve and pit 1 ripe Place the avocado in a food processor and add 1/2 tsp. (2.5 ml) of hot sauce (like Tabasco) and 1 tbsp. (15 ml) fresh lime juice. Set the food processor to puree or high, and puree the avocado for 30 seconds or until it is a smooth paste.
  

2 Add the remaining ingredients.

        Lift the lid from the food processor and to the avocado add: 1/2 cup (120 ml) buttermilk or whole milk, 1/4 cup (60 ml) mayonnaise, 1 tbsp. (15 ml) diced red onion, 1 tbsp. (15 ml) chopped cilantro, 1 clove of garlic, 1/2 tsp. (2.5 ml) white sugar, and 1 pinch each of salt and pepper.
 
  
 3 Pulse to combine the ingredients.

        Replace the lid on the food processor and pulse the ingredients 5 or 6 times for about 15 seconds each time until all the ingredients are thoroughly combined. It may need a few more pulses if the garlic is not chopped finely enough.
   
4 Check the seasonings.

        Check the dressing for salt and pepper and adjust if required. You can add a bit more hot sauce at this point as well, if you want it a bit spicier.
 
  
 5 Refrigerate until ready to use.

        All mayonnaise and milk based products should be refrigerated when not being used. Refrigerate this dressing for up to 1 week.
    Ad

Tips

    Avocado ranch dressing can be used as a sauce for grilled chicken burgers and it can be used as a dip for chicken nuggets, vegetables and shrimp.
    The acidity of the lime will help keep the avocado in the dressing from turning brown but keep your dressing in an airtight container in the refrigerator to keep the flavors fresh.





http://www.wikihow.com/Make-Avocado-Ranch-Dressing





             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Thursday, January 23, 2014

{soups-salads-and-salad-dressings} Recipe request

 

 
 
 
I love the Avocado Lime Ranch Salad Dressing at Chik-fil-a.
 
Does anyone have a copycat recipe for it.  I've looked on the Internet, but haven't found one.
 




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{soups-salads-and-salad-dressings} Southwest Cheddar Cheese Soup

 

Southwest Cheddar Cheese Soup

Yield : 6 servings

4 medium-sized russet potatoes
3 C water
3 chicken bullion cubes (or 3 t bullion granules)
1 onion, chopped
1 C carrots, chopped
1 C green pepper, chopped
1/3 C butter
1/3 C flour
4 C Velveeta cheese, cubed
2 T salsa

Chop up the potatoes, onion, carrots and green pepper.
Toss them into a big soup pot and pour 3 cups of water over the top.
The water should cover the veggies up with about half an inch of water
remaining on top.

Add 3 chicken bullion cubes or 3 teaspoons of bullion granules to the pot.
Give it a nice stir to incorporate.
Turn the heat to medium high and let the veggies cook until they are
fork tender.

While your veggies cook, find yourself some Velveeta cheese.
You will need just a little bit more than half of a 2 pound block.
Or in other words, 4 cups of Velveeta cheese cubed up nicely.
Open up that package and cut up the cheese with a sharp knife.

In a skillet (or medium-sized sauce pan) melt 1/3 cup of butter over
medium high heat.

Add 1/3 cup flour and immediately whisk it around to form a thick paste.

Pour in 3 1/2 cups of milk and whisk it around to combine.
Keep stirring it and watch for it to get nice and bubbly and thick.
Should take just a few minutes.

When your veggies are cooked through, add the thickened butter and milk
mixture to the soup pot.
(Don't drain any of the liquid the veggies were cooking in).
Give it all a nice stir.

Add your Velveeta cheese and 2 tablespoons of salsa.
(Feel free to add a little bit more, if you enjoy that kind of thing).
Stir it well to combine.
The cheese will melt quite quickly.
When it has been incorporated into the soup remove the pot from the
heat, serve and enjoy.

Source : jamiecooksitup.net

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Sunday, January 19, 2014

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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