Kathy, you won't believe this but it was warmer in NY and Chicago than it was here this morning. It was 30 degrees at my house. The azaleas won't be blooming here for quiet some time, but we plan to go to Mobile's Azalea Trail the last week in March. Hey, it's sunny and it's supposed to get to 60 today so if the dogs can stay outside and you can leave the DH at home come on down! LOL One DH is enough!

May : I just found this in Micro Soft Works, thought I deleted it, when I did the Original recipe for Fish Puffs , above ^. I'll be making them for Dinner so I'll Post Photo's there. Flounder Puffs A friend and I went fishing often, in Delaware Bay. When we returned to our homes, we cooked the fish. Then we would meet and test each others cooked fish and argue about, which was better. One day we caught a lot of Flounder. I decided to make a batter, dip the pieces ( about the size of a matchbook ) and fry them. I seasoned the batter heavy; for taste, because it dissipates a little. When my fishing buddy tasted them , he declared me the winner. Then he tried it and we are still arguing about who makes the best. Thought I'd share this simple recipe with you. All I did was beat an egg,( or as many as you need) add Garlic & Onion powder. A pinch of Old Bay, dry parsley, salt and pepper. Add enough flour to make a batter (not too thin). Dry the flounder pieces on a paper towel, Sprinkle with Cornstarch & shake. Dip them in the batter, then into a heated frying pan, with your favorite oil. They Puff up a lot. Turn them out onto a paper towel, when cooked. You can cook one piece and taste it. Add more spices if needed. A platter full will disappear in no time !!! Lou

I made two birthday cakes for Christmas. One was the one Chase posted on the best chocolate frosting thread (for my mom's 30th sobriety birthday) and the other was Barbara Wheeler's Fresh Coconut cake (for my younger sister's "first" 39th (belly button) birthday). I really liked the coconut cake, I'd give it an 8, but to make it a 9-10, next time, I'd poke some holes in it and add Coco Lopez. Or add it to the mix. Or both. It was an afterthought so I didn't do it this time. It's really good, but I could see it be off the charts good with the addition of more coconut. Barbara Wheeler's Fresh Coconut Cake 4 egg yolks 2 whole eggs 1 1/2 cups sugar 1/2 cup butter or margarine - cut up 1 cup hot milk 2 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp vanilla 1/2 cup chopped black walnuts, toasted walnuts or pecans FROSTING 1 3/4 cups sugar 1/2 cup water 3 egg whites 1/2 tsp cream of tartar 1 tsp vanilla 2 cups shredded fresh coconut 1 Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. 2 To make the cake; In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted. Combine the flour with baking powder. Add 1/2 cup of the flour mixture into egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then remaining hot milk, beating after each addition. Add the remaining mixture and vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans. 3 Bake the layers in the 350 oven for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool for 5 minutes in the pans. Remove and cool completely on wire racks. 4 To make the frosting: In a medium saucepan, combine the sugar with the water. Bring mixture to boiling and boil 2 minutes or until it is syrupy and the sugar is dissolved. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion. 5 In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed for 4 to 6 minutes or until the frosting is stiff enough to spread. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff pecks. 6 Place a cake layer on a cake plate; spread with about 1 cup frosting and sprinkle with about 1/3 cup coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut. RECIPE NOTES: Store the cake in the refrigerator up to 24 hours.Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves. My notes: More frosting than was necessary. Froze well ahead of time, unfrosted. Add coconut in lieu/in addition to milk? Add coconut after poking holes?

Maybe they meant to direct you to the Pepper forum rather than the Tomato Forum. Several discussions there (see link to one below). Might also check out the Recipe Exchange forum. It is full of cooking with peppers recipes. As for the Fish Pepper Salsa recipe, it is one published by Mother Earth News several years back. White Hot Fish Pepper Salsa The white bell pepper variety called for in this recipe was developed specifically for its white color, and is available in many supermarkets with specialty peppers. This is an excellent salsa for fish or shellfish, and also ceviche (a chilled mixture of fish marinated in lime juice). It can be frozen for later use. 1 pound white bell peppers 4 ounces white âÂÂFishâ peppers 1 large cooking apple (about 8 ounces), pared, cored and chopped 1 1âÂÂ2 cups white wine vinegar 1 cup sugar 4 cloves garlic 1 cup fresh pineapple, chopped (or substitute 1/2 cup lime juice) 1 1âÂÂ2 tbsp salt Seed and chop the peppers, and put them in a large, non-reactive (avoid aluminum and copper) pan. Add the apple, vinegar, sugar, garlic and pineapple (or lime). Cover and simmer over medium heat for 25 to 30 minutes or until the peppers are soft. Purée to a creamy consistency and return to the pan. Bring to a gentle boil. Stir in the salt, and pour into hot sterilized jars. Seal and store in a dark, cool closet until needed, or freeze. Yields 5 cups. Read more: http://www.motherearthnews.com/organic-gardening/fish-pepper-zmaz09amzraw.aspx#ixzz3N3oG6rZ1 Hope this helps. Dave Here is a link that might be useful: Fish peppers