Thursday’s Here . . .

I’m enjoying it! Went for my daily (Mon-Fri.) radiation treatment and happened to mention that my radiated area is getting much more ‘pink’ that a few days ago, so this facilitated another visit to the head Radiologist (not a problem, his office is right down the same hallway as radiation, you go there wearing those lovely wrap around gowns – no one sees you except people who have been seeing you all along). Well, it appears my skin is reacting more severely than most people (due to my being very fair skinned). New results? We start “The Boost” tomorrow! That makes my total treatments down to 8 or 9, depending on what the doctor thinks when we get to almost ‘the end’ (that means – just how my skin is tolerating this more intense radiation, directed at the area of the previous tumors). Wow-treatment end in sight? KEWL!!!

Along with the normal ‘stuff’ of the week, Tuesday found our area having very high winds and heavy rains. I had just got home from my treatment, fixed a cup of coffee and was about to read my emails when the whole computer shut off! Turns out a large tree three houses down from us blew over onto our power lines – no electricity! Well, to make a long story shorter, we didn’t get power back up until around 6 p.m. Wednesday. Yep – slept in the house, under two blankets and multiple clothing garments – house was about 63 degrees (Hey, it could have been worse! Could have happened when it was BELOW zero – that’s not uncommon in the winter here in Michigan! Count your blessings, even if they’re ‘cold’ ones!) We have a gas hot water heater, so we could either take a hot shower, or just warm up hands under the water; there was sufficient cold foods to eat (sandwich materials), and enough kerosene lamps to read by (or, like me, knit by!). We also have a kerosene heater which we used sparingly (not knowing exactly when we’d get power BACK!); it was an adventure in “Counting our blessings!” The electric company said Tuesday that they foresaw Thursday around 6-9 p.m.! My ever-vigilent¬† husband continued checking the recordings to see if, maybe, it might come on earlier. At one point he got a ‘human’ who informed him that we already HAD power! (NO!). She then checked and said we were the only ones who DIDN’T! (No, again!) Whew! Goofy stuff – but we’re ‘good to go’ now, so we’re happy (and WARM!). Managed to finish knitting another chemo cap and the pink/red fuzzy scarf for our pastor’s wife – yay!

Lots more interesting recipes for ya:

———————-

Hot Artichoke Cream Cheese Dip

14 oz artichoke hearts, drained and chopped
8 oz cream cheese
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/2 cup frozen chopped spinach, thawed & drained
1/2 cup shredded mozzarella
1 clove of garlic, minced
1/2 tsp basil
1/4 tsp garlic salt
salt and pepper to taste

Preheat oven to 350F. 
Grease a small baking dish.  Mix cream cheese, 
mayonnaise, parmesan, and spices thoroughly.  Stir 
in artichokes and spinach.  Pour into greased dish, 
top with mozzarella and bake 25 mins until bubbly 
and browned.  Excellent with toasted pita or 
Naan bread.

We sometimes mix some extra mozzarella right into the 
dip before we bake it to make it even more cheesy!!
(recipe: tina - Recipes du Jour 7/1/11)
------------------------------------------------

Beefy Crescent Casserole


1 lb Ground  Hamburger
1 can Cream of Mushroom Soup
1 package  crescent dinner dolls
3 oz. cream cheese
8 oz. cheddar cheese  grated

Preheat oven 375 degrees F.
Brown meat and drain. 
Mix with mushroom soup. 
Spread in  9x9 inch baking dish. 
Mix cheddar and cream cheese together. 
Pat out rolls on to  1/8 inch thick. 
Add equal amounts of cheese mixture on 
each triangle of dough. Roll up as
crescent roll. place on top of 
meat mixture. Bake 30 minutes.
(recipe:Joan-Cream_Cheese_or_Sour_Cream)
-----------------------------------------

Loaded ‘Baked Potato’ Salad

2 lb. baby red potatoes, quartered
1/2 C. mayonnaise
1/4 C. buttermilk
2 T. chopped fresh chives
1/2 C. shredded sharp Cheddar cheese
8 slices Bacon, cooked, crumbled

Cook potatoes in boiling water 20 min.
or until tender; drain & cool. Mix
mayo, buttermilk and chives in large
bowl; add potatoes & cheese and
toss lightly. Refrigerate 3 hours
Top with bacon just before serving.
Serves 8 (3/4 C. each)
(recipe: Kraft Foods)
———————————–
Fudge Pie

3/4 C. butter or margarine
3 (1 oz) unsweetened chocolate squares
3 large eggs
1 1/2 C. sugar
3/4 C. flour
1 tsp. vanilla extract
3/4 C. chopped pecans, toasted & divided
Toppings: vanilla ice cream & chocolate syrup

Preheat oven 350 degrees F.
Cook butter & chocolate in a small saucepan over
low heat, stirring often until melted. Beat eggs
at medium speed with electric mixer 5 minutes.
Gradually add sugar, beating until blended.
Gradually add chocolate mixture, flour, and vanilla
beating until blended. Stir in 1/2 C. pecans. Pour
mixture into a lightly greased 9 inch pie pan.
Bake 35-40 minutes or until center is firm; cool.
Top each serving with vanilla ice cream and
chocolate syrup; sprinkle with remaining
chopped pecans.
(recipe DDJ 10/19/11)
—————————————————
Slowcooker Cheesy Chicken & Potatoes

1 large green pepper, chopped
1 lb. red potatoes (about 3) very thinly
sliced
1 tsp. paprika
8 small bone-in chicken thighs (2 lb)
skin removed
1 (10 3/4 oz) can cream of chicken soup
1/4 lb. (4 oz) Velveeta, cut into 1/2 ”
cubes
1 T. Worcestershire sauce
1/4 C. chopped fresh parsley

Place peppers in crock that has
been sprayed with nonstick cooking
spray; top with potatoes. Sprinkle
paprika over chicken & place 4
in cooker; cover with soup &
add remaining thighs; cover.
Cook on Low 6-8 hours or
High 3-4. Use slotted spoon
to transfer chicken & vegetables
to platter; cover to keep warm.
Set cook temp to High; add
Velveeta and Worcestershire
sauce to reserved liquid; stir.
Cover & cook 5 minutes; stir
until Velveeta is completely
melted & sauce is well blended.
Spoon over chicken & vegetables;
top with parsley. Serves 4
(recipe: Kraftrecipes.com)
——————————————
Gingersnap Crusted Ham with Apricot

Mustard Sauce

Ham:

1 (8 lb) 33%-less-sodium smoked, fully cooked
ham half
2 T. apricot preserves
2 T. Dijon mustard
1/2 C. brown sugar
1/2 C. gingersnap crumbs (about 9 cookies,
finely crushed)

Sauce:
1 1/2 C. apricot preserves
1/2 C. dry Marsala wine
3 T. Dijon mustard
1/2 tsp ground allspice

Preheat oven to 325F.
To prepare ham, line broiler pan with foil.
Trim fat and rind from ham. Score outside
of ham in a diamond pattern. Place ham on
prepared pan. Bake 1 hour. Remove ham
from oven, and cool slightly.
Increase oven temperature to 375F.
Combine 2 tablespoons preserves and
2 tablespoons mustard, stirring with a
whisk. Combine the sugar and crumbs.
Brush preserves mixture over ham. Carefully
press crumb mixture onto preserves mixture
(some crumb mixture will fall onto pan).
Bake 45 minutes or until a thermometer
registers 145F. Place ham on a platter;
let stand 15 minutes before slicing.
To prepare sauce, combine 1 1/2 cups
preserves and remaining ingredients
in a small saucepan. Bring to a boil;
cook 5 minutes. Serve sauce with
ham. Makes 24 servings.
(recipe: RDJ 11/12/11)
——————————————–
Cherry Brownie Cobbler

20 oz pkg brownie mix
1/2 C. water
1/2 C. oil
1 egg, beaten
21 oz. can cherry pie filling
1/4 C. butter, softened
8 1/2 oz. pkg one-layer yellow cake mix
Garnish with vanilla ice cream

Preheat oven 350 degrees F.
Prepare brownie mix according to package
directions using water, oil and egg.
Spread batter into a 9×13-inch baking pan
sprayed with non-stick vegetable spray.
Bake 15 minutes; remove from oven.
Spread pie filling over brownie layer;
set aside. Cut butter into dry cake mix
until crumbly. Sprinkle mixture over pie
filling. Return to oven and continue to
bake an additional 45 to 50 minutes,
until filling is set. Cool completely;
cut into squares. Serve topped with
scoops of ice cream. Serves 10 to 12.
(recipe: DDJ 11/11/11)
——————————————————

Had a fun time today at our local library – stopped in to pick

up a book I’d put on hold and discovered they were having

a used book sale; came home with a grocery bagful of

some of my favorite mystery writers! (Bonus: for spending

$10, they gave out a free cookbook – the kind you find

that churches make up for fund-raisers. I can always

use more recipes (HAH!) so I will happily look

through it and see just what I can pass on to

you!

Enjoy your day; it’s a nice, sunny 39 degree day –

the sun is shining which is making the snow we

got Tuesday evening slowly melt (YAY!) Oh,

as an ‘extra-added bonus’ – not only did we

get lots of wind & rain Tuesday but then it

had the audacity to SNOW! (We got about

1 1/2 inches – not bad for Michigan.)

Hugs;

Pammie

Advertisements

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2011/12/01/thursdays-here/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. I love when you call the power company and they say your power is restored as you sit in front of a kerosine lamp trying to read the phone number to their emergency line. Then when you finally get your message across they say something like well I guess we are wrong. No apology for arguing with you.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: