Glenda, that sounds pretty condescending to pat you on the shoulder. Grrr! Hope you're having fun tonight, Georgysmom. Jasdip, I love pot roast with all the vegetables cooked around it. The leftovers make good soup, too. Yummy, bigack! Chicken noodle's my favorite. I really like soups of all kinds. Mary3444, now that's cold! I hope you didn't have to get out in it. I should make sauce for the freezer. I found a good brand of tomatoes that have nothing in them except tomatoes. No salt, sugar or preservatives. It would make excellent sauce. Teresa, we love salmon. When I cleaned out the frig I found a container with leftover salmon. I had meant to make salmon patties out of it, but guess it got shoved in the back. Had to toss it. :-( Lynn d, that didn't even make any sense to bring you a whole refrigerator. What were they thinking? I think I would've taken the new one, too. Especially since you already had the other one emptied. Hope this ice-maker works for many years!! Kathsgrdn, is it as cold where you live as it is Mary3444? Hope you all enjoy your evening.

I shared this recipe with Jasdip already but decided some of you might like to try it. Chickadee NC posted it on another board and said it is delish. It doesn't require all the bread baking and kneading skills and it sounds so good...It's almost like a batter bread but it does have yeast. English Muffin Bread Makes two loaves Just wait until you bake up a recipe and toast a slice. Nooks and Crannies inside Crusty outside. This is great un-toasted too. 5 1/2-6 cups all purpose flour.....measure by spooning flour lightly into cup. 2 pkgs dry yeast 1 Tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups milk 1/2 cup water cornmeal Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130) (just so your finger doesn't get burned when you put it into the liquid) Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. (I usually end up using about 5 1/2 cups flour) Spoon into two bread pans (sprayed with Pam or other spray oil...then sprinkle all sides with cornmeal). Then sprinkle tops of bread with cornmeal....let rise for 45 minutes...or until bread raises to the top of the pans..or just a little over. Handle very carefully so it doesn't lose it's puffiness. It's rather fragile at this point. Bake at 400 degrees for 20 minutes. Remove from pans immediately and cool. 16 slices per loaf.

Thank you, gazania for that easy-rhubarb cake. I copied Jasdip recipe (thanks Jasdip!), will make it tonight ... I'm out of The Spice House's tandoori spice, better make it my own. I usually add home-grown tomatoes to the tandoori, since I don't have plain yogurt. I made oatmeal pancake many times before, used lots of baking powder to lighten that up. The result? BAD after-taste of bitterness (from too much baking powder). I use overnight-yeast-raise-idea to make it FLUFFY, without much baking powder. Overnight-oatmeal-pancake: The night before: Microwave 1 and 2/3 cup water for 1 min., test with finger .. it should be warm, but NOT hot. Mix water with 1/2 teas. of yeast, 2 Tablespoon sugar, 1/2 teas. salt, 1/4 cup light olive oil. Let it sit while you mix the dry ingredients in a separate bowl: 1 cup white-whole-wheat flour, 1/2 cup GROUND flax meal, 1 plus 1/2 cup old-fashion-oatmeal, 2 teaspoon cinnamon. With an egg-beater, stir wet-yeast-solution with dry ingredients for less than 3 min. Cover and let it sit at room temperature overnight up to 12 hours, less if the weather is warm. In the morning wash and microwave for 2 min. a pack of frozen blueberries (12 oz) until berries are soft. Beat 3 eggs until fluffy (3 min.), then blend in the eggs & blueberry & 1/2 cup of chopped pecans or walnut, plus 1/2 teaspoon baking powder, plus 1/2 cup milk or applesauce to thin out the batter. Use a brush to brush olive oil on THICK FRYING PAN. Pre-heat pan on medium-low heat, and drop dough to make pancakes. About 2 to 3 min. on each side. THICK pan is a must, since flax seed browns easily. The secret of good taste is to buy FRESH white-whole-wheat flour ... it's much milder & better taste than whole wheat.

Wrapping with foil will "soften" the crispy skin...bit fi it's browned it won't be flabby....I would not cook the turkey to 165, but take it out at 160...or even a couple of degrees less. then tent with foil and pile clean ( like you would use dirty ones??) towels on top to insulate. In 20 to 30 minutes the temp of the turkey will have risen to 165. And please.....no dressing in the slow cooker!! Can't stand mucky dressing....should be crisp on the top and browned on the bottom. Put that pan of dressing into the oven as you remove the turkey. by the time the turkey has rested and you have made the mashed potatoes and gravy, the dressing will be cooked and wonderful!