Thursday, November 30, 2017

{soups-salads-and-salad-dressings} File - Spam Messages

 


This will be the absolute final word on this subject and is NOT up for
dicussion. Anyone I repeat anyone sending invites to any and all social networks may cause me to ban you if you keep sending them out.I don't want to or like to banned anyone. The only exception is the advertising of
other food related groups which must be pre approved,

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{soups-salads-and-salad-dressings} File - Groups

 


Bren's group:
MomsCountryKitchen@yahoogroups.com

Gwen's Groups:
http://groups.yahoo.com/group/easy-does-it
for five ingredients or less

http://groups.yahoo.com/group/down-home-cookin
for all recipes

Marty's Groups:
http://groups.yahoo.com/group/Roadkill_Gourmets_Wild_Side_Recipes/
The group is called Roadkills Wild Side Recipes and it is for recipes
for wild game, fish vegetables, etc., etc.

http://groups.yahoo.com/group/GARDENING_FUN_WITH_THE_ROADKILL_GOURMET/
http://groups.yahoo.com/group/RealMenCookAndGardenToo/

Shar:
http://groups.yahoo.com/group/GoatMilkCheeseMeat/

http://groups.yahoo.com/group/scrappin-n-chattin/

Piper's Group

http://groups.yahoo.com/group/a-little-bit-of_everything/

Soap Opera/Actors groups:

http://movies.groups.yahoo.com/group/TristanRogersFansForever

This is a Soap Opera group for Tristan Rogers who plays Robert Scorpio on General Hospital. My favorite Aussie. I am co-owner of this group.

http://movies.groups.yahoo.com/group/TheFINdom

This is another group for Finola Hughes Who plays Anna Devane(was Scorpio twice)ex-wife of Robert Scorpio on General Hospital. I still consider her as Anna Scorpio on the show.

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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Unscribe From The Group - Please Read

 


If for any reason you want to leave the group. Please don't write into the group to ask to be unsubbed from the group. The owner and moderators can't do that because we don't have your account. There is two ways to do this. The first one is to go to your yahoo group list. Then you push the edit groups. There you will then see where it has the menu of to change your e-mail from one address to another if you have more then one. It also has unsub. Push that then save. It will remove you from the list.The other way is by mail. There is a link at the bottom of the e-mail that you can click to be unsubbed.

Thank you

Beth Layman :)

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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Advertising groups on this list

 


Unless prior approval is given, there is to be no advertising on this or any of my other groups. If you are an ACTIVE member and ask, I have no problem with you advertising your group within reason. However, if you have never posted and just post an invite, you will be removed.

Group owner/Moderator

Beth Layman

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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Messages that are not recipe related

 


Messages that are not recipe related

I don't mind messages being sent but it has come to my attention(me approving message and other e-mails from other people about their groups)that some messages sent are being considered spam.I will not approve these messages.These groups are for recipes and questions or comments about recipes, not about stuff that has nothing to do about recipes or the kitchen.If I recieve 2 or more of these from the same person I will do what I don't like to do, that is unsub you and ban you from the groups.I hope you underatand and so by this rule. Thank you

List Mom/Owner/Moderator

* Beth *

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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} File - Questions

 


If you have any questions or a problem(with someone on the list). Please e-mail me at blayman39@gmail.com or at my secondary is e-mail blayman42@yahoo.com. Please do not contact the person whom you have a problem with. Contact me and I will solve the preoblem thank you.

Beth Layman
Owner/Moderator

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Have you tried the highest rated email app?
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Another Great Group of *~ Beth ~*

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Wednesday, November 29, 2017

{soups-salads-and-salad-dressings} MEDITERRANEAN CHICKEN-PASTA SALAD

 

 
                     
* Exported from MasterCook *

                    MEDITERRANEAN CHICKEN-PASTA SALAD

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Cooked Chicken                  Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Box  Betty Crocker Suddenly salad basil pesto pasta salad mix
     1/3           cup  water
  3        tablespoons  olive oil
  2               cups  cooked chicken -- cut up
  1                cup  cherry or grape tomatoes -- halved
  1                cup  cucumber -- coarsely chopped
  4             ounces  crumbled feta cheese -- (1 cup)
  1       (2 1/4 oz.) can  sliced ripe olives -- drained

1.  Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.

2.  Drain pasta; rinse with cold water.  Shake to drain well.

3.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.

Source:
  "Betty Crocker"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 192 Calories; 13g Fat (61.1% calories from fat); 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 248mg Sodium.  Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 2 Fat.


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

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Posted by: "Cheryl" <gypsybussings@yahoo.com>
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Have you tried the highest rated email app?
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Another Great Group of *~ Beth ~*

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Tuesday, November 28, 2017

{soups-salads-and-salad-dressings} PEPPERONI PIZZA PASTA SALAD

 

 
                     
* Exported from MasterCook *

                       PEPPERONI PIZZA PASTA SALAD

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Italian                         Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          pound box  penne pasta
  1       (8 oz.) package  whole pepperoni
  1       (8 oz.) package  mozzarella cheese
  1       (16 oz.) bottle  of your favorite Italian dressing
  1                cup  grape tomatoes
     1/2           cup  Parmesan cheese -- shredded (optional)

1.  In a large stock pot of boiling water, cook your pasta until al dente (following the directions on the back or side of the box.)  When finished cooking, drain and rinse pasta with cool water.  Let it drain well, then add to a large lidded bowl.

2.  Chop up all you mozzarella and pepperoni into 1-inch cubes.  And slice the grape tomatoes in half (1 usually cut them lengthwise.)

3.  Add those to your cooled pasta.

4.  Pour you bottle of Italian dressing on top.  You don't have to use the whole bottle.  This all comes down to taste.  Give it all a good stir.

5.  Next, if you are using, add your shredded Parmesan Cheese and give it another good stir.

6.  Cover with plastic wrap or a fitted lid.

7.  Then pop it in the fridge to cool for at least 2 hours.

8 And serve!

Source:
  "Posted by: mamacheese2004@yahoo.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1112 Calories; 69g Fat (56.0% calories from fat); 73g Protein; 49g Carbohydrate; 1g Dietary Fiber; 234mg Cholesterol; 1690mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 9 1/2 Lean Meat; 8 Fat.

NOTES : COOK'S NOTES: If you want to "up" the Italian flavor, you can always add addditional Italian spices to this.  Heather from Basilmomma suggested: 1 teaspoon each of Oregano, Basil, Red Peper flakes, Fennel Seed, Garlic Powder and Salt and Pepper (to taste).

Nutr. Assoc. : 0 0 0 0 0 0

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Posted by: "Cheryl" <gypsybussings@yahoo.com>
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Have you tried the highest rated email app?
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} POLISH VEGETABLE SALAD

 

 
                     
* Exported from MasterCook *

                          POLISH VEGETABLE SALAD

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              small  potatoes -- cooked and sliced into very small pieces or you can use 2 cans cooked potatoes
  1                can  peas -- drained
  1                can  carrots -- drained and sliced into small pieces
     1/2           cup  mayonnaise
  2          teaspoons  lemon juice
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  paprika
  1              stalk  celery -- cut up into very small pieces
  1                     apple -- any kind, peeled and cored, chopped into small pieces
  2               To 3  pickles -- chopped into very small pieces
  2       to 3 tablespoons  sour cream
  1           teaspoon  mustard

1.  Peel and cook potatoes, unless you are using canned.  Place very small potato pieces into a large mixing bowl.

2.  Add peas, carrots, mayonnaise, lemon juice, salt, pepper, celery, apple, pickles, sour cream, and mustard.

3.  Mix well.  Sprinkle paprika on top of finished salad for presentation.

4.  You may want to take away or add some ingredients to your liking.  I typically have to add more mayonnaise to make it a bit creamier.  Enjoy!

Description:
  "This authentic Polish salad is known all over Poland as a staple dish in every household.  It is served cold as a side to almost any meal.  It is great with burgers, hot dogs, Polish sausage or even schnitzel.  I make this salad a couple times a month."
Source:
  "added by Lisa Pekala"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 350 Calories; 24g Fat (59.4% calories from fat); 6g Protein; 31g Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol; 495mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.


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

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Posted by: "Cheryl" <gypsybussings@yahoo.com>
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Another Great Group of *~ Beth ~*

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{soups-salads-and-salad-dressings} BACON-POTATO CORN CHOWDER

 

My cervical fusion surgery scheduled for tomorrow is a “GO”!  I’ve had about 17 surgeries total and this is the first time I’ve been fearful.  I’ve heard of so many horror stories about neck/cervical surgeries.  The worst part “so-far” has been having to stop taking my arthritis meds because they will hinder the fusion healing properly.  After 5 days, I’m already hobbling.  No telling what I’ll be like after 6 more weeks of not having them.

I’d appreciate prayers tomorrow between 9-11 a.m. 

Obviously, there will be no more recipes this week.  After the weekend, we’ll see what I’m capable of doing.  If you like, I could send you Gary’s twice weekly recipe shares, but I think probably most of you recipe “junkies” have probably signed on with him.  We’ll just have to play it by ear and see what I’m up to.  You all take care and I’ll be back as soon as possible.

Hugs, Jodi

 

Bacon-Potato Corn Chowder

https://www.tasteofhome.com/recipes/bacon-potato-corn-chowder

I was raised on a farm, so a warm soup with homey ingredients, like this one, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 6 servings

Ingredients

·                                 1/2 pound bacon strips, chopped

·                                 1/4 cup chopped onion

·                                 1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

·                                 1 can (14-3/4 ounces) cream-style corn

·                                 1 can (12 ounces) evaporated milk

·                                 1/4 teaspoon salt

·                                 1/4 teaspoon pepper

Directions

·                                 1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

·                                 2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

·                                 3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. 

Nutritional Facts: 1 cup: 271 calories, 11g fat (5g saturated fat), 30mg cholesterol, 555mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 10g protein.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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