My father has had a heart attack, and has to have a a low chloresterol diet. What do you suggest. Would this book be suitable. My mother is 78, and my father is 75. They both need some recipe's that are easy to put together. They do not need the stress, and may find it difficult, shopping, for the right foods.

hi finally have a chance to sit!!!!whew! i come to kt for all the stuff mentioned above and then some! you are all a fountain of info! i love your pictures of homes, families, gardens, pets, etc. i find it very interesting to read about peoples lives in places ill only see through your eyes so to speak. i dont get to come on as much in summer as i do winter...tonight i took the night off for a little while anyways lol. cant believe how much i missed and im not even off the first page yet! i love the KT because everyone here is so extra special to one another. thats rare in todays world. i can come here feeling blue and leave feeling happy as a pig in poop lol. i also like it because ill remember i need to find something out and all of a sudden...bam someone here is looking for the same thing. i just think your all a great bunch of folks! have a nice night everyone! ive reaally enjoyed reading this post. (sorry so long winded)

here it is I have it saved in my recipe file now. sausage rice casserole 1 pound Breakfast Sausage ^^use sage sausage 1 6-ounce box Uncle Ben's long-grain and wild rice 2 small onions, chopped 1 4-ounce can mushroom pieces 1 10.75-ounce can condensed cream of mushroom soup 4 tablespoons butter Steps Preheat oven to 350 degrees F. Cook rice according to package directions. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4-5 minutes. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes. I used the Tennessee Pride mild breakfast sausage tube.

I can't seem to start my own post and I have a recipe I wanted to share... (I can hit preview and nothing comes up after that.) (I've hit refresh but that doesn't work either) So I hope you don't mine if I share it here. SALTED CARAMEL PECAN BARS 1 cup chopped pecans 12 whole graham crackers 1 cup firm packed brown sugar 3/4 cup butter 2 T whip cream 1 t vanilla 1/4 t kosher salt Preheat oven to 350 degrees Bake pecans in a shallow pan 10 mins stir half way through. Line a 15 x 10 inch jelly pan with foil lightly grease foil. arange crackers on foil Combine sugar , butter, and cream in a med size, heavy pan. Bring to a boil over med. heat. stirring occasionally. Remove from heat. Pour butter mixture over crackers. spread to coat Bake at 350 degrees for 10 - 11 mins or until brown and bubbly. Cover with dark choc. chips (this part can be omited if you don't want choc) Imediately sprinkle with kosher salt Cool and cut with knife