National Day of Protest Against Health Insurance Corporations: June 19th!

SHE DEVIL Cindy McCain "Family Recipes" Copied From the Food Network

David Weiner huffingtonpost.com
It took less than 12 hours from the time the media caught wind of Cindy McCain's recipe theft for John McCain's campaign website to scrub away the offending pages.

This is Scary

From: Japan, obviously.
Why you must fear it:
It's the size of your thumb and it can spray flesh-melting poison. We really wish we were making that up for, you know, dramatic effect because goddamn, what a terrible thing a three-inch acid-shooting hornet would be, you know? Oh, hey, did we mention it shoots it into your eyes? Or that the poison also has a pheromone cocktail in it that'll call every hornet in the hive to come over and sting you until you are no longer alive? Think you can outrun it? It can fly 50 miles in a day. It'd be nice to say something reassuring at this point, like "Don't worry, they only live on top of really tall mountains where nobody wants to live," but no, they live all over the goddamned place, including outside Tokyo. Forty people die like that every year, each of them horribly.

More scary shit:
Here's how the Japanese hornet treats other insects (and would presumably treat us, if we were small enough). An adult hornet will fly miles to find some squishy shit to feed to its children. Often times, it finds its food in, say, a hive inhabited by thousands of bees.
What to do? Well, Vespa japonica sprays the nest with some of the acid/pheromone and brings in reinforcements, usually consisting of 30 or so fellow hornets. They then descend upon the beehive like an unholy plague of hell-born death engines and proceed to make this world a scary goddamned place. This is maybe 30 wasps against 30,000 bees and the 30,000 bees do not stand a chance.
Behold the hornets systematically seize them with huge, wicked jaws and literally fucking cut them apart, one by one by one by fucking one. In three hours, there are piles of limbs and heads and just fucking bits of things that could possibly have been alive at one point, and the hornets have stormed the hive and flown away with all the bee's children. Who will then be eaten.



en.wikipedia.org
The stinger of the Asian giant hornet is about 6 mm (¼ in) in length, and injects an especially potent venom that contains, like many bee and wasp venoms, a cytolytic peptide (specifically, a mastoparan) that can damage tissue by stimulating phospholipase action, in addition to its own intrinsic phospholipase. Masato Ono, an entomologist at Tamagawa University near Tokyo, described the sensation as feeling "like a hot nail being driven into my leg..
An allergic human stung by the giant hornet may die from an allergic reaction to the venom; but the venom contains a neurotoxin called mandaratoxin which can be lethal to people who are not allergic if the dose is sufficient. About 70 people die each year in Japan after being stung by giant hornets.

A few interesting notes on Vespa mandarinia's venom and stinger:

* The venom contains at least eight distinct chemicals, some of which damage tissue, some of which cause pain, and at least one which has an odor that attracts more hornets to the victim.
* The venom contains 5% acetylcholine, a greater concentration than is present in bee or other wasp venoms. Acetylcholine stimulates the pain nerve fibres, intensifying the pain of the sting.
* Vespa mandarinia uses its large crushing mandibles, rather than its sting, to kill prey.
* The venom of the Asian giant hornet is more toxic than that of most other bees or wasps, giving this species one of the greatest lethal capacities per colony.
* The enzyme in the venom is so strong that it can dissolve human tissue.
* Like all hornets, V. mandarinia has a barbless stinger, allowing it to sting repeatedly.

Baracky

ITS A CATS DAY..AKA CATURDAY

Democrats Vote To Impeach Bush!!!

Obama Bowls a "37" While in Pennsylvania

My Pain Has Increased Over the Last Month or So and Right Now I'm About Ready to Climb Out of My Skin

I take 60mg a day of 10mg vicodin over the last 3 years, the highest dose prescribed. Over the last 4-6 weeks my pain has increased to sometimes unbearable. My entire body burns, my feet, my legs, my arms, my neck, and my back. I cannot sleep, which means I am exhausted all the time, and when the weekend comes all I want to do is sleep as much as I possibly can. I have been burning severely now for about 5 hours with very little relief.
What is RSD? Reflex Sympathetic Dystrophy Syndrome (RSD) - also known as Complex Regional Pain Syndrome (CRPS) - is a chronic neurological syndrome characterized by:
severe burning pain
pathological changes in bone and skin
excessive sweating
tissue swelling
extreme sensitivity to touch
changes in temperature hot and cold
fatigue
migraine headache
RSD PAIN IS RANKED A WHOPPING 42 ON THE McGill PAIN INDEX. WHAT DOES THIS MEAN? IT MEANS IT IS RATED AS THE MOST PAINFUL CHRONIC PAIN DISEASE THAT EXISTS.
If any of you would like to learn more about this disease you can go to:http://www.rsdhope.org and donations are always welcomed

Bush is Booed Throwing Out First Pitch Sunday Nite

President George W. Bush was greeted Sunday by thousands of resounding boo’s while being introduced at the Nationals Park in Washington, DC. Walking to the field from the tunnel, the booing did not let up. With a wave a and an un-acknowledging smile, he walked to the mound, threw a pitch to the catcher and quickly left the field.

Finally Found a Roll that We Grew Up Eating as Kids

1 cup of sugar
3/4 cup of shortening
1 cup of boiling water
2 packages of dry yeast
1 cup of warm water
2 eggs, slightly beaten
6 to 7 cups of plain flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Cream the sugar and shortening together and add the boiling water. Mix well and set aside to cool. Dissolve the yeast in the warm water. Add the eggs to the cooled shortening mixture and stir in the yeast mixture. Combine 5 cups of flour with the salt, baking powder, and the baking soda. Mix well and pour out onto a floured board. Knead in the remaining flour until the dough is not sticky. Roll out about 1 1/2 inch balls with your hands and place in greased baking pans. Put the pans of dough in a warm place and let rise for about 3 hours. Bake the rolls for 20 minutes at 400 degrees. Note: The rolls can be kept in the refrigerator until ready to let rise.

Wedding Cookies

Makes 5 dozen cookies
2 1/4 cups flour
1/3 cup sugar
1 cup butter, softened
1 tsp vanilla
1 tbsp water
1 cup pecans, chopped fine
Preheat the oven to 325 F. Beat the butter in a large bowl for 30 seconds. Add the sugar, half of the flour, the vanilla and water and mix. Beat in the remaining half of the flour. Stir in the nuts. The dough should be well mixed before you begin shaping the cookieS. Roll the dough into a ball, then flatten them into patties. Arrange on a baking sheet and bake at 350F for 20 minutes. The bottoms should be golden brown when they are ready. When the cookies are completely cooled, roll each one in confectioners sugar.

Spring is Here & That Means Fresh Rhubarb

Serves 4
2 cups of sliced rhubarb
1/2 teaspoon of ground cinnamon
2 cups of sugar
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
Cook the rhubarb in water until tender. Add the sugar and the combination of the spices. Continue cooking, stirring often to prevent burning until the rhubarb thickens. Serve with biscuits.

Asian Chicken & Noodles

Serves 4
1/2 pound skinless, boneless chicken breasts
3/4 pound dried linguine
1/2 cup peanut oil
2 cups finely chopped scallions
2 tablespoons finely grated fresh ginger
4 tablespoons soy sauce
2 teaspoons Asian sesame oil
Two pinches sugar
Salt and freshly ground pepper
1/2 cup finely chopped cilantro leaves
Bring a saucepan of water to a boil. Add the chicken breasts and bring back to a boil. Remove from heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut into bite-sized pieces. Meanwhile, in a large pot of boiling salted water, cook the linguine until tender, 12 minutes. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the linguine and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in cilantro, transfer to bowls and serve.

Corn Pudding

Serves 4
2 cans of whole kernel corn, drained
Enough whole milk to cover the corn
2 eggs
1 tablespoon of sugar
2 to 3 tablespoons of flour
Butter
Drain the corn, and place in a medium sized, greased baking dish. Pour in enough milk to cover the corn. Stir in the 2 eggs, and the sugar. Sprinkle in the flour to thicken and stir. Cut a few small pieces of butter and place on top of the corn mixture. Place the baking dish in a 325F degree oven. After baking for about 5 minutes, when butter melts, stir the corn mixture again and continue to bake for 45 minutes to 1 hour, or until lightly browned.

Chicken Florentine

Serves 4
1 sheet Pepperidge Fram frozen puff pastry
2 whole chicken breasts, split and boned
2 tablespoons butter
1 package (10 oz.) frozen creamed spinach, thawed
1/4 cup grated Parmesan cheese
1/4 cup chopped toasted pine nuts
1 tablespoon chopped fresh basil
1 small clove garlic, minced
1 egg beaten with 1 tablespoon water
Thaw pastry 20 minutes. In medium skillet, brown chicken breasts in hot butter; set aside. In small bowl, combine spinach, Parmesan, pine nuts, basil and garlic. Preheat oven to 375 degrees Fahrenheit. Roll pastry on a lightly floured surface to 14-inch square; cut into four 7-inch squares. Spoon spinach mixture in center of each square; top with chicken breasts. Wrap pastry to enclose chicken; seal. Place seam side down on ungreased baking sheet. Brush with egg wash and sprinkle with additional Parmesan. Bake 20 minutes or until golden.

Peas And Potatoes

Serves 4
3 cups fresh peas
8-10 small new potatoes
1 teaspoon salt (more my be added if needed)
1/4 teaspoon black pepper or as much as you like (the more the
better)
2 tablespoons of butter
1 pint half & half
3 tablespoons of flour
fresh chives
Cover peas and potatoes with water. Add salt and pepper. Cook in large pot until tender. Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well. Add the butter and half & half and stir until well blended. Cook until the sauce is slightly thick. Top with chives and serve.

Lettuce Salad With Hot Bacon Dressing

Serves 4
2 slices of bacon
1/4 cup of cider vinegar
2 tablespoons of water
1 tablespoon of sliced red onion
1 tablespoon of salt (more or less to taste)
1 teaspoon of sugar
Black Pepper to taste
1 cup brocolli florets
2 heads of lettuce, rinsed, drained and cored
Fry the bacon until crisp. Drain fat but leave the bacon in the
skillet. Crumble up the bacon and add the vinegar, water, onion, brocolli, salt, sugar, and the black pepper to skillet and heat to boiling. Tare the lettuce into small pieces in a salad bowl. Pour the hot bacon dressing over lettuce and toss to coat.

Squash Fritters

Serves 4
2 cups of shredded raw squash
1 small onion, finely chopped
2 tablespoons of cornmeal
2 tablespoons of flour
1 egg
1 teaspoon of salt
1/4 teaspoon of baking powder
Mix all of the ingredients together and drop by spoonfuls into hot oil. Fry until golden brown on all sides.

Pork Medallions

Serves 4
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Combine the first three ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next five ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scaping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. Serve with steamed rice and stir-fried snow peas and green onions.
Snow Peas & Onions
1 tablespoon peanut oil
1 tablespoon peeled fresh ginger
2 cups snow peas
1/2 cup thinly sliced green onions
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat peanut oil in a large nonstick skillet over medium-high heat. Add fresh ginger; saute 30 seconds. Add snow peas; saute 1 minute. Add green onions; saute 30 seconds. Add water; cook 30 seconds or until snow peas are tender, stirring constantly. Stir in salt and black pepper.

Veal Marsala

Serves 4
3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds veal scallopini (1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about ten minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean. Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano. Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter. Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices that had accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal. Serve with egg fettuccine tossed with butter.

Lieberman Likens McCain to JFK...Trash Both of Them!!! JFK Was a "REAL" Hero..These 2 Are Traitors to This Country!!

(CNN) — Sen. Joseph Lieberman, I-Connecticut, compared presumptive Republican nominee John McCain to a surprising figure on Sunday — Democratic icon John F. Kennedy. “I'm a Democrat who came to the party in the era of President John F. Kennedy,” Lieberman told George Stephanopoulos on ABC’s “This Week. ”It's a strange turn of the road when I find among the candidates running this year that the one, in my opinion, closest to the Kennedy legacy, the John F. Kennedy legacy, is John S. McCain.” The Democrat-turned Independent endorsed McCain in early February, surprising many in the Democratic party. Lieberman, who ran with Al Gore on the Democratic presidential ticket eight years ago, insisted that his views have remained consistent while the Democratic Party changed. “The Democratic Party today was not the party it was in 2000. It's been effectively taken over by a small group on the left of the party that is protectionist, isolationist and basically… very, very hyperpartisan. So it pains me,” he said. A staunch supporter of the Iraq war, Lieberman recently traveled to Baghdad with McCain and Sen. Lindsey Graham, R-South Carolina. Though he commended Hillary Clinton for her vote on declaring the Iranian Revolutionary Guard Corps a terrorist group, he slammed both Democratic presidential candidates on their foreign policy positions.

Red Beans and Rice

Serves 6
4 cans kidney beans, drained
1/2 lb andouille sausage cooked and diced
2 tbsp oil
1 tbsp garlic, minced
2 cups onions, minced
1 cup green pepper, minced
1 cup celery, minced
1/4 cup parsley, minced
1/2 tsp cayenne pepper
1 bay leaf
1/2 tsp dried thyme
1 tsp Tabasco sauce
1 tbsp sugar
salt
pepper
1 can diced tomatoes
1/2 lb polish sausage, cooked and diced
1 cup scallions, minced
4 cups rice (measured before steaming)
Dice the peppers, celery and onions. Mince the garlic. Chop the green onions and set aside in a bowl. Dice the sausages. Heat oil in a pan and sauté the white onions, peppers, celery, and garlic until onions are translucent. Add parsley, cayenne, bay leaf, thyme, tabasco, sugar, salt, and pepper. Then add the tomatoes and kidney beans. Mix well and let heat thoroughly until it begins to bubble. Remove 1 cup from the pot to a food processor and purée. (I usually do up to 2 cups). Add the purée back to the pot. Add the sausages and mix well. Let cook for 30 minutes on medium high heat. Stir occasionally to prevent burning. Remove the bay leaf from the pot. Mix with rice and green onions. Serve hot.

Sweet Potato Salad

1 large Russet potato, peeled and cubed
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons fresh cilantro, chopped
1 clove garlic, minced
3 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
Put the Russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop the cooking. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potato, the cucumber, and the red onion to the vinaigrette. Toss well. Serve the salad at room temperature or chilled. Covered in the refrigerator, this salad keeps for 3 to 4 days.

Slow Cooked Baked Beans

Serves 4-6
1 pound of dried great northern, or navy beans
2 medium onions, chopped
1/2 cup of brown sugar
1/4 cup of molasses
1/3 cup of catsup
1/4 pound of salt pork or bacon, diced
1 tablespoon of salt
1 1/2 teaspoons of dry mustard
1/4 teaspoon of black pepper
Simmer the beans in 6 cups of water for 30 minutes. Allow the beans to stand, covered, for 1 1/2 hours or until softened and drain. Put all of the ingredients into a crockpot and add 1 cup water, stirring to blend. Cover the crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours, stirring occasionally.

P. F. Chang's China Bistro Singapore Street Noodles

Serves 4
2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered
Singapore Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup
Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside. Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside. In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly. Garnish with fried shallots and a lime wedge.

Mustard Greens

Serves 4
2 1/2 pounds of mustard greens
6 slices of bacon cut into 1-inch pieces
2/3 cup chopped onions
1 or 2 dashes cider or red wine vinegar
Water
Wash the mustard greens very well and chop or tear into 1-inch pieces. Cut the 6 slices of bacon into 1-inch pieces. Fry the bacon in a pot large enough to hold the greens. Add the greens along with the chopped onions and cook, stirring with wooden spoon, until the greens are coated with the bacon grease. Cover the greens with water and season with salt. Bring to boil and cover the pot, reduce the heat, and simmer until tender. Stir occasionally and add water to prevent scorching. When the greens are the desired tenderness, increase the heat to medium-high, Bring to a boil stirring often and boil off nearly all of the excess liquid. Add vinegar, salt, pepper and sugar to taste and serve hot.

Black Eyed Pea Soup

Serves 6
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 quarts of chicken
2 pounds of black eyed peas
1 – 3 to 4 pound picnic ham w/bone
2 bay leaves
Fresh oregano or basil to taste
Fresh ground black pepper to taste
Soak the black eyed peas in cold water for 6-8 hours and drain. Cut the ham into large chunks and combine all of the ingredients in a large pot. Add enough water to barely cover the ingredients. Cover the pot and simmer for 2-3 hours, stirring occasionally. Remove the lid and simmer for 1 hour. Can be served right away, but the longer it sits the better it gets.

Dandelion Greens

Serves 4
A pan of dandelion greens
1/2 pound of bacon
1/2 cup of vinegar
1/2 cup of water
1/2 teaspoon of brown sugar
Hard boiled eggs
Pick a pan full of small spring dandelion leaves with no buds, wash and thoroughly drain. Cut the bacon into 1 inch pieces and fry until crisp in a separate skillet. Add the vinegar water and brown sugar to the bacon and drippings and heat to a near boil and immediately pour over greens. Allow hot skillet to cover the pan of dandelion greens for a few minutes to steam. Serve with hard boiled eggs.

Key Lime Squares

Yield: 16 servings
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar
Preheat oven to 350 degrees Fahrenheit. Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup of flour to butter fixture, beating at low speed until mixture resembles coarse meal. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside. Bake at 350 degrees Fahrenheit for 12 minutes or until just beginning to brown. Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice and eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake at 350 degrees Fahrenheit for 12 minutes. Remove pan from oven (do not turn over off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan on a wire rack. Sprinkle evenly with powdered sugar.

Red Cabbage & Carrot Salad

Serves 4
1 small head red cabbage, grated as for coleslaw
3/4 cup chopped, peeled apple
2 tablespoons salad oil
1/4 cup white vinegar or red wine vinegar
1/3 cup sugar
1/4 teaspoon salt
Mix all ingredients in bowl. Marinate salad at least 2 hours before serving.

Carrot Salad
Serves 4
4 cups grated carrot
2 tablespoons salad oil
3 tablespoons white vinegar
3 tablespoons sugar
1/4 cup cilantro, chopped
Pinch of salt
Mix all ingredients in bowl. Marinate at least 2 hours before serving.

Cucumber Salad

Serves 4
2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine (or cider) vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste
Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.

Spinach-Artichoke Dip

Serves 4
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with toast points.

Chicken Salad & Lettuce Salad

Serves 4
3 1/2 to 4 pounds rotisserie chicken (chopped)
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 red onion, finely chopped
1 1/2 cups grape tomatoes, halved
In a large bowl, gently toss all of the ingredients together.

Goat Cheese Dressing
Serves 4
2 ounces fresh goat cheese
3/4 cup buttermilk
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt 1/4 teaspoon freshly ground pepper
Combine all of the ingredients in the jar of a blender. Blend until the dressing is smooth and creamy. (It should have the consistency of a ranch dressing.) Season with salt and pepper. Serve on quartered lettuce.

Chile Verde

Serves 8
1 tablespoon canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
4 cups chopped onion
2 pounds small tomatillos, husks and stems removed and quartered
1 pound Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Heat the canola oil in a stockpot over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and saute 5 minutes, browning on all sides. Remove pork from the pan. Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender. Add pork, water, and remaining ingredients to pan; bring to a simmer. Cook two hours or until pork is tender, stirring occassionally. Serve.