Can you describe the symptoms? Hnladue, I worry about using the medicated food just before shut down because it reduces the good bacteria as well as the bad bacteria in the fishies gut and I haven't heard any thing about parasites which I would think should be addressed as a possibility. What do you think about using some winter active bacteria? I had planned to use it any way, but for other reasons. I would agree with the salt as a general tonic. As for the amount of salt, with a pond that size could she use the salt blocks for water softening? Otherwise, it could get a little pricey. I know you were around when David mentioned it. Can you help refresh my memory? The Melafix... would it stay active in the water beyond a treatment period so that she would have to do a water change? Sorry about the questions seemingly addressed just to you. I would appreciate info from anyone who is an old timer or who is familiar with the problems. Sandy

I have had the 5 shelf Excalibur for over 20 years. I tried one of those round types when I picked up a brand new one, still in box at the SalVal for 5.00. To compare the 2 is like comparing apples to oranges. It depends on what you will be using the dehydrator for. I use the Excalibur for drying crafts as well as foods, so I need one that has the features the Excalibur offers. Such as yesterday, I made soap and dried the bars in the dehydrator. With the Excalibur you can use all the trays , some trays or remove them all for taller applications like raising bread or making yogurt and you cannot do that in round models, or at least the one I picked up cheap. If a part gets broken I can order replacements and the cheaper ones don't have a 10 year warranty. I saw on the Excalibur site the Economy 4 tray is one sale and lower priced than the Nesco Pro right now. I found that in the round types ones the food trays lower dried faster and you were constantly moving tray for even drying, you don't need to do that in the Excalibur. Dehydrated green beans with ham and potatoes is awesome. Dried strawberries are intense, and I always make a big batch of dried soup veggies , as those mixes are so pricy to buy. Both manufacturers have recipes/ideas on their websites, maybe those can help you decide.

Here's another vote for the simpler layering technique. Not only is it easier to make, it's also easier to serve, and the taste is just the same. I know you said you changed your mind about doing Mexican, but here's a couple of recipes for next time. BTW, I know it's not traditional, but we like our enchiladas (rolled or layered) made with flour instead of corn tortillas. And they're soft enough you don't have to dip them in anything before you roll, if you decide to go that route. * Exported from MasterCook * Spanish Rice Recipe By :Annabelle Welliver Serving Size : 6 Preparation Time :0:00 Categories : Tested and Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white rice 8 ounces tomato sauce 8 ounces water 1 small onion -- chopped 1 small can chopped green chiles 1 teaspoon minced garlic 2 tablespoons oil Saute rice and onion in oil until rice is opaque and onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low, cover and cook for 25-30 mintues, or until tender. Stir before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Enchilada Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tomato sauce 1 1/2 cups water 2 tablespoons cornstarch 1 1/2 tablespoons chili powder 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/2 teaspoon salt Combine all ingredients in saucepan, mixing well. Cook and stir over medium heat until thickened. Makes 2 ½ cups - - - - - - - - - - - - - - - - - - -

Thanks everyone! Joyful, my daughter will have a Bachelors in Recreation Management.. she had her internship at the zoo in Omaha and already has been offered (and accepted) a job there. The party will be on a Sunday and our family has always had a large meal around 2:00 on Sunday parties. I may rethink the time to serve the main meal though.. maybe change it to 4:00 or 4:30. We are not having a open house, but I know we'll have the usual late stragglers. I hadn't planned on having appetizers, but may add some now. It'll have to be ready made stuff cause I will be out of town the day before the party for DD's graduation. Trying to make this easy on myself. :) I do plan on hiring someone to tend to the kitchen while I socialize with the guests. There will be plenty of food. Probably 4 different pasta selections and 3 or 4 different salads plus breadsticks.. olives, pickles.. that sort of thing. Once the food is set up we will continue to replenish it.. it's not that I thought we would run out of food, I just know hot pasta and bread tastes better when it is first brought out. Beer. Yes! I'll also have plenty of coffee, bottled water, tea and sodas. Desserts will include a large cake and hot from the oven cookies. Any more suggestions are welcome.