“Please Hold” . . .


Today is one of those “hurry up and wait” days – got a bill from one of the hospitals our son was in during December – amount owing was very large. I called the hospital and told them that this should all be covered with our insurance (mind you, much waiting on line BEFORE they answered). They check and tell me that Yes, the claim has been denied – what to do? She suggests I call the other insurance responsible for this portion of the bill, so I do. TWENTY-SOME MINUTES later, on hold the whole time, someone finally answers and tells me she has NO idea how I got to her, this line is for physicians ONLY! I convince her to transfer me over, get a lovely lady who checks it all out and tells me she has no idea about that bill because according to THEIR records, there is no claim submitted for those dates, at all! Now what? She suggests I call the hospital back and tell them that & give them the correct address for submitting the claim. (Yep – you guessed it, another 15 minutes or so on hold). Lady answers, tells me that she has no idea what I’m talking about, THEIR records show the first insurance company DENIED the claim – UGH! I just kept pressing/repeating the same thing over & over: That company states they have NO claim submitted!” Double UGH! Finally she relents and says that she’ll send it over to their billing department for review – WHEW! What a day! Crazy stuff! I can’t imagine what they thought I would do – this is no little bill – we’re talking large numbers! The company that would cover it said that we do not have a ceiling on our account (something the hospital said was the reason why it was denied: reached max level of coverage) – crazy! Insurance co. said she had no idea what they were meaning by reaching a max amount! (I guess it pays to be persistant, eh?) I can see us being libel for a certain amount above and beyond, but not THAT much!


Chicken/Pepper/Cream Cheese Taquitos

3 C. cooked, shredded chicken
8 oz. cream cheese, softened
2 T. hot sauce
1 C. shredded Cheddar cheese
2 (4.5 oz, ea) cans green chiles
16 (6 inch each) flour tortillas
1 C. vegetable oil, for frying
salsa, for serving

Stir cooked chicken together with
cheeses, hot sauce & chiles. Working
with one tortilla at a time, add a few
Tablespoons chicken mixture onto
center of tortilla; roll up tightly.
Add oil to a large skillet over medium
heat. Once oil is hot, add about 4
taquitos to pan, seam sides down. Cook
taquitos 2-3 minutes per side, only
turn over once. Once cooked, transfer
to a warm 250 degrees F. oven while
working on rest of batch. When all
are cooked, serve with salsa.
Makes 16

(recipe: allfood.recipes)

Heavenly Apple Bake

1 (20 oz) pkg. refrigerated sugar cookie
3 apples, peeled/cored/sliced 1/4″ thick
(2 C.)
2 T. lemon juice
1/4 C. plus 2 T. sugar
1 tsp. ground cinnamon
1/2 C. flour
2 T. (1/4 stick) butter

Preheat oven 350 degrees F.
Press cookie dough into 9″ X 13″ pan,
completely covering bottom of pan. In
medium bowl mix apples with lemon
juice, 2 T. sugar & cinnamon; sprinkle
evenly over cookie dough. In small
bowl, combine remaining 1/4 C. sugar,
flour & butter, mix with a fork until
crumbly. Sprinkle mixture over apples.
Bake 30 minutes until top is golden.
Serves 15

(recipe: mrfood.com)

Santa Fe Chicken Enchilada Stew

4 (6 inch) corn tortillas, cut into strips
1 tsp. oil
1 (8 oz) tub Kraft Philadelphia cream
cheese spread
1 C. plus 2 T. milk, divided
2 T. taco seasoning mix (about 1/2 of
1 oz. pkg.)
1 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 (15 oz) can black beans, rinsed/drained
1 (11 oz) can corn with red & green
bell peppers, drained
1 (14.5 oz) can diced tomatoes, drained
1/4 C. chopped fresh cilantro

Preheat oven 400 degrees F.
Toss tortilla strips with oil; spread in
single layer on rimmed baking sheet. Bake
10-12 minutes until crisp, stirring
occasionally. Mix cream cheese spread,
2 T. milk & taco seasoning mix until blended.
Cook chicken in large saucepan sprayed with
nonstick spray on medium-high heat 8-10
minutes or until done, stirring frequently.
Stir in cream cheese mixture, remaining milk,
beans, corn & tomatoes; simmer on medium-
low heat 6-8 minutes or until heated through,
stirring frequently. Serve topped with tortilla
strips & cilantro. Serves 6, 1 C. each

(recipe: Kraft foods)

Oatmeal Cake with Coconut Pecan Frosting

1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C shortening

Preheat oven 350 degrees F.
Mix oatmeal with boiling water,
stir & cover. Mix remaining ingredients
then stir in the oatmeal mixture.
Grease and flour a 9X9 pan. Pour batter
into pan and bake23-25 minutes.

Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix
thoroughly. Carefully spread frosting over
top of the cake. Broil until coconut is just brown.
Watch very closely-it doesn’t take long. Cool,
slice and serve.

(recipe: Facebook)

Wrapped Apple BBQ Chicken

1 to 1 1/2 lb. boneless skinless
chicken tenderloins
6-8 slices bacon, cut in half
4 apples, peeled/cored/finely diced
1 1/2 C. BBQ sauce (your choice)
1 T. balsamic vinegar
1 tsp. fresh thyme (or 1/2 tsp. dried)

Wrap each piece of chicken with half
slice bacon. Place wrapped chicken in bottom
of crockpot (they can overlap). In bowl mix
diced apples, BBQ sauce, balsamic vinegar &
thyme (if using); pour over chicken. Cover &
cook on High 4 hours or Low 8 hours. To serve,
pull chicken pieces out & spoon some apple
mixture over top. Serves 6-8

(recipe: crockpotladies)

Zippy Corn Pudding

1 C. yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 C. buttermilk
3/4 C. butter, melted
2 cans: one 14 3/4 oz,
one 8 1/4 oz, cream-style corn
2 C. frozen corn
2 medium onions, chopped
1 1/2 C. (6 oz) shredded sharp
Cheddar cheese
4 jalapeno peppers, seeded/
1/2 C. chopped pecans, toasted

Preheat oven 350 degrees F. In
large bowl combine cornmeal &
baking soda. In small bowl whisk
eggs, buttermilk & butter. Add
cream-style corn, corn & onions;
stir in dry ingredients just until
moistened. Pour half of mixture
into a greased 9 X 13 pan. Sprinkle
with cheese & jalapenos; top with
remaining batter. Sprinkle top
with pecans. Bake, uncovered,
45-50 minutes or until a thermometer
reads 160 degrees F. Serve warm.
Makes 12 servings.

(recipe: tasteofhome.com)

Egg Drop Soup

4 C. chicken broth
1 T. and 1 tsp. cornstarch
3 large eggs
1/2 T. soy sauce
1/2 inch cut fresh ginger
1/2 tsp. peppercorns
1 stick cinnamon
1 tsp. white pepper
1/2 tsp. sesame oil

sliced scallions (garnish)

Whisk together 1 T. cornstarch &
chilled or room temp. chicken
stock. Pour stock into a saucepan
over medium-high heat; bring to
boil. Place ginger & peppercorns
in a teaball or bag; add to broth
along with the cinnamon stick,
soy sauce & white pepper. Turn
heat down to medium-low &
simmer 15 minutes. Scoop out
cinnamon stick; remove tea bag &
taste broth – add salt or soy sauce
as needed. In small bowl whisk
eggs with remaining 1 tsp. cornstarch.
Stir soup with a ladle. Rest a fork over
the bowl & press down on the back
of the fork with your thumb while your
fingers reach around to grip the bottom
of the bowl. Tilt the bowl to pour the
eggs slowly through the fork tines.
Whisk the broth with your other hand
as you pour. Let the soup stand for a
few seconds to finish cooking the eggs.
Stir in the sesame oil. Serve immediately.
Garnish top, if desired, with sliced
scallions. Makes 6 Cups

(recipe: 12tomatoes.com)

Meatball Parmesan Casserole

1 lb. ground turkey or beef
1 egg
1/2 C. plain breadcrumbs
1 T. Italian seasoning
3 T. grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. kosher salt
6 cranks fresh ground black pepper

1 (24 oz) jar spaghetti sauce (your choice)
1/2 C. Parmesan cheese, shredded
1 C. Mozzarella cheese, shredded

Preheat oven 425 degrees F.

In large bowl, mix meatball ingredients
until combined evenly. Roll into 40 balls
(about 1 1/2 – 2 inches); place on baking
sheet, evenly spaced. Bake 20-25 minutes.

Reduce oven heat to 375 degrees F.

Pour half of spaghetti sauce in bottom of
a 2 qt. baking dish; top with cooked
meatballs. Pour remaining sauce over
meatballs; top with shredded cheeses.
Cover with foil & bake an additional 5
minutes until cheeses are melted. Serve
as is, or with cooked pasta – also great
on a sub bun. Makes 40 meatballs.

(recipe: allfood.recipes)

Double Lemon Cheesecake Bars

52 vanilla wafers finely crushed
(about 2 C.)
3 T. butter or marg, melted
4 eggs, divided
4 (8 oz, ea) pkgs. cream cheese,
1 3/4 C. sugar, divided
3 T. flour
1 T. lemon zest + 1/3 C. juice
from 2 lemons, divided
1/2 tsp. vanilla
2 T. cornstarch
1/2 C. water

Preheat oven 350 degrees F.
Line a 9″ X 13″ pan with foil, extending
ends of foil over sides for handles. Mix
wafer crumbs & butter until blended;
press onto bottom of pan. Bake 10 minutes.
Separate 1 egg; refrigerate yolk until ready
to use. Beat cream cheese, 1 C. sugar, flour,
lemon zest, 2 T. lemon juice & vanilla in large
bowl using elec. mixer until blended. Add egg
white & remaining 3 whole eggs, one at a time,
mixing on Low speed after each addition just
until blended; pour mixture over baked crust.
Bake 40 minutes or until center is almost set.
Let cool 1 hour; refrigerate 4 hours.

Mix cornstarch & remaining sugar in medium
saucepan. Gradually stir in water & remaining
lemon juice until blended. Bring just to boil on
medium heat, stirring constantly. Cook & stir
until clear & thickened. Lightly beat reserved egg
yolk in small bowl with fork until blended; stir in
2 T. of hot cornstarch mixture. Return to remaining
cornstarch mixture in saucepan; stir until blended.
Cook 1 minute or until thickened, stirring
constantly. Cool slightly. Spoon lemon mixture over
cheesecake. Refrigerate 1 hour until firm. Use
foil ‘handles’ to remove cheesecake from pan
before cutting. Makes 16 servings

(recipe: Kraft foods)


Our weather is chilly (in the single digits) but
at least it’s not below zero during the day;
just before I went to bed last night I glanced
out at our thermometer to see the temp:
minus 14 – ah, yes – that’s cold!

Stay inside (if you can), stay warm & relax
a little!



Published in: on February 20, 2015 at 4:38 pm  Comments (1)  
Tags: , , , ,

The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2015/02/20/please-hold/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. I think they take courses in making people crazy! I had similar experiences when my son was in hospital. Everyone I spoke to had a different story and ‘please hold’… With the dreadful music.

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 )

Google+ photo

You are commenting using your Google+ 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 )


Connecting to %s

%d bloggers like this: