Carol, interesting that your dad went through something similar. I think God allows those things to happen (and keeps us protected from harm within them) for a purpose--maybe to let us know a tiny fraction of what He protects us from each day so we know how loved we are, and how dependent we are, though we sometimes think we're self-sufficient. Maybe different people get different messages, too. Still, it's all good. Thanks for the added info on the peppers/acidity. I'm definitely trying the recipe you've just posted, and I think I'll go with the variation, since I like peaches better than mangoes, and I have so many of them! I'm also going to try something else, but I don't know if it will work. I like the flavor/texture of the uncooked freezer jam, but I want it spicy. I think I might put the cooked habanero/orange mixture from the "Cold Mornings" recipe in the fresh peach freezer-jam recipe and then freeze it. It may work, or it may flop, but if it flops, I think I'd still be able to use it as a glaze. We'll see! Thanks again for all your help!

These are served warm....very yummy! Ham Delights 1 cup butter 3 Tablespoons mustard 1 med. onion, finely minced 1 teaspoon Worcestershire sauce 3 Tablespoons poppy seeds 3 pkgs. party rolls, split - take off the tops in one sheet and leave the bottoms still attached to each other 1 pound thinly sliced Deli ham 3/4 pound Swiss cheese, thinly sliced Combine butter, mustard, onion, Worcestershire sauce and poppy seed. Spread both sides of party rolls with this creamed mixture. Place ham and cheese divided evenly over bottom halves of rolls. Cover with tops of rolls (you can leave them in the foil pans that the rolls come in). Wrap well in foil. Bake at 400 degrees for 10 minutes. Cut into individual rolls to serve. Yield: 60 servings.

This is so awesome!!! You are so generous to post and share! I am trying to figure out if these are the same recipes from a magazine that my late mother bought me a subscription for when I got my firsta partment in 2001. The only recipe I have handy s is the Secret Chocoalte Chip Cookies (still a hit). I'm tyring to find the lasagna recipe...it was like "Grandma's Best Lasagna" or something...had cottage, ricotta, parmasean, and moz cheeses. I had so much fun with these magazines, and exploring the recipes each month was such a great way to learn how to cook!! Thanks again!

Because the last few falls in Kentucky have had unseasonably cold days, you might want to consider something hot. The balancing act is to prepare it ahead of time, and hold it so it stays warm but doesn't get overcooked. So that can limit your choices. Crockpots and electric skillets are invaluable for keeping things warm while you do something else, though. You might think about something like: Meatballs in Almond Sauce 2 slices whole wheat bread, crusts removed 3 tbls water 2 lb ground pork 1 large onion, finely chopped 2 garlic cloves, crushed 2 tbls flatleaf parsley, chopped. 1 egg, beaten Freshly grated nutmeg Salt & pepper All purose flour, for coating 3+ tbls olive oil Squeeze of lemon juice Almond sauce: 2 tbls olive oil 1 slice whole wheat bread Generous 3/4 cup blanched almonds 2 garlic cloves, minced 2/3 cup dry white wine Salt & Pepper 1 3/4 cups vegetable or chicken stock For the meatballs: Put the bread in a bowl and add water. Let soak 5 minutes. Squeeze out the water and return bread to the dried bowl. Add the pork, onion, garlic, parsley and egg, then season generously with nutmeg and a little salt & pepper. Knead the ingredients well together to form a smooth mixture. Spread some flour on a plate. With floured hands, shape the meat mixture into small balls (I use a 1 1/2-tbls sized scoop), then roll each meatball in flour until well coated. Heat the olive oil in a large, heavy bottomed skillet. Add the meatballs, in batches, so they do not overcrowd the skillet, and cook for 4-5 minutes or until browned on all sides. Use a slotted soon to remove meatballs and set aside while you cook the rest, adding more oil if needed. Make the sauce: Het olive oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cook gently, stirring frequently, until the bread and almonds are golden brown. Add the garlic and cook for an additional 30 seconds, then pour in wine and boil 1-2 minutes. Season to taste with salt & pepper and let cool slightly. Transfer almond mixture to a food processor.* Pour in the vegetable stock and blend the mixture until smooth. Return the almond sauce to the skillet. Carefully add the meatballs to the almond sauce and simmer for 25 minutes, or until the meatballs are tender. Taste the sauce and season with salt & pepper if necessary. Serve with a squeeze of lemon juice (or put a lemon wedge on each plate) and a sprinkle of chopped parsley. *You may have to do this in batches, or it's likely to overflow the processor container. Or use a blender instead. I'm thinking you could prepare these to the final simmering stage, put them in a crockpot, and turn it on while the tour is in progress. By the time you're done, so will they be. If the tour runs long, nothing will be hurt. I would serve them on a bed of broad egg noodles, with a salad on the side. An apple/Ceasar salad complements this dish nicely.