Thrill of the Grill

[Mama Mangia]

All-American Potato Salad

1 1/3 pounds potatoes -- (4 medium) cut into 1-inch pieces
salt
2 ounces bacon -- cooked and crumbled
2 hard-cooked eggs -- coarsely chopped
2 ounces crumbled blue cheese
DRESSING:
1 cup lowfat sour cream
1/2 cup lowfat mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper -- (1/8 to 1/4)

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.



Broccoli Salad

3 C broccoli florets
2 oz Shredded cheddar cheese
1/2 C raisins
1/4 C red onion, shopped
8 slices crumbled bacon

1/2 Cup mayonnaise
2 Tablespoon sugar
2 teaspoon lemon juice

Combine broccoli, cheese, raisins, onion and bacon in a serving bowl.
Mix mayonnaise, lemon juice and sugar and pour over broccoli in bowl, mix well.
Refrigerate before serving.




Marcella's Blue Ribbon Potato Salad

2 medium tomatoes -- cut in 3/4-inch cubes
1 2/3 pounds potatoes -- (5 medium) peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup chopped parsley
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
3/4 cup thinly sliced red onion

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.


SWEET POTATO AND APPLE SALAD

1 can sweet potatoes or yams
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate

Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.




CAROLINA COLE SLAW

1 large head cabbage (about 3 pounds), cored
1 pound pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1 cup sugar

1. Shred cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.

2. In saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.


CREAMY COLESLAW

SERVES 8

½ c. mayonnaise
2 T. sugar
1 T. cider vinegar
1 t. salt
1 t. pepper
5 c. shredded cabbage

Whisk mayo, sugar, vinegar, salt and pepper. Toss with cabbage. Refrigerate at least 1 hour or up to 1 day.



Pineapple Coleslaw

----DRESSING----
1/2 c Dairy Sour Cream
1 tb Onion; Finely chopped
1/2 c Mayonnaise
1 ts Lemon Juice
2 ts Sugar

----SALAD----
2 c Green Cabbage; shredded
1 c Carrots; shredded
1 c Red Apple; chopped
3/4 c Pineapple tidbits; drained


In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors.


GREEK PASTA SALAD

1 lb Penne Pasta uncooked (about 5 cups dry)
1-1/2 C English Cucumber-peeled, seeded, and diced
3 med Tomatoes, seeded and chopped
1 C Feta Cheese, crumbled
1/2 C Red Onions, chopped
1/4 C Green Onions, chopped
1/2 C Kalamata Olives, pitted and sliced
1/4 C Fresh Oregano, chopped

Dressing

1/2 C Chicken Broth, low-sodium and low-fat
1/4 C Red Wine Vinegar
1 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 tsp Dijon Mustard
1-2 tsp Sugar
2-3 cloves Garlic, minced
1/2 tsp Black Pepper

Cook past according to package directions. Drain. Rinse with cold water and drain again.
In a large bowl, toss together pasta, cucumber, tomatoes, feta, onions, olives, and oregano. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad and mix well. Season with more black pepper, if desired.

Cover and refrigerate at least 1 hour (preferably more) before serving.

Makes 8 servings.



30 Minute Ham and Bleu Cheese Salad

12 oz. uncooked bowtie pasta
1/2 c. chopped pecans
1/3 c. grated Parmesan
1/4 c. chopped fresh basil or 1 T. dried
1/4 c. chopped fresh parsley or 1 T. dried
4 oz. cooked ham, chopped
1/4 c. crumbled bleu cheese
1 clove garlic, minced
1/2 t. pepper
1/4 c. lemon juice
2 T. olive oil
1/4 c. sun-dried tomatoes, chopped (optional)

Cook pasta according to package directions; drain and transfer to serving bowl. Add pecans, Parmesan, basil, parsley, ham, bleu cheese, garlic, pepper and lemon juice; toss gently to combine. Add oil, stir gently and add sun dried tomatoes.

Serve immediately or cover and chill.


SPAGHETTI SALAD

1 lb spaghetti, cooked & drained well
1 large onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup carrots, grated or finely diced
2 fresh tomatoes (or 1 cup canned, drained well), diced
Salt & Pepper to taste
2 Tbsp Italian Seasoning
1 cup mayo or ranch dressing
5-6 slices of bacon

While spaghetti is cooking, cook bacon until crisp, crumble and set aside. Drain but do not rinse spaghetti; let cool slightly, cut into 2-3 inch pieces. Mix the remaining ingredients together (omit Italian season if using ranch dressing instead of mayo). Pour over cooled spaghetti and mix well. Chill until serving time. Serve on a bed of mixed greens and sprinkle crumbled bacon over top or use real bacon bits.

[Mama Mangia]

Rotini and Tuna Salad

Salad:

12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped

Dressing:

1 cup fat-free mayonnaise
3 tablespoons lemon juice, bottled
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper

Cook pasta according to directions on package. Rinse pasta with cold water and drain.

For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well.

For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well.

Gently stir dressing into the salad. Cover and refrigerate 1 hour.

Yield: 8 servings



Fusilli Salad with White Beans

1 16-ounce package fusilli pasta
1 cup white pea beans -- soaked and cooked
OR
1 cup canned white pea beans -- drained and rinsed
5 ounces hard Italian hot salami -- sliced thinly
4 plum tomatoes -- chopped
1/2 red pepper -- cut in long, thin slices
1/2 green pepper -- cut in long, thin slices
10 black olives -- pitted and halved
2 tablespoons fresh parsley -- chopped

BALSAMIC VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 cup olive oil
Salt and pepper -- to taste

Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix.

Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper.

Just before serving, pour dressing over salad and toss.



"Twisted" Nicoise Salad

BLACK OLIVE VINAIGRETTE:
1/4 cup pitted kalamata olives -- rinsed
2 tablespoons water
1 tablespoon red wine vinegar
1 1/2 teaspoons chopped basil
1 1/2 teaspoons chopped parsley
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
TWISTED NICOISE:
1 1/3 pounds small yellow-flesh potatoes -- cut in half
1/4 cup extra-virgin olive oil
salt and black pepper
1/2 pound green beans -- trimmed
4 cups baby salad greens
3/4 pound ripe red tomatoes -- sliced
1 pound grilled chicken breast -- cut in strips
1/4 cup grated provolone cheese
1/4 cup pitted kalamata olives

To make vinaigrette, combine olives, water, vinegar, basil, parsley and pepper in food processor bowl or blender jar; process or blend until puréed. With motor running, slowly pour in oil.

In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain potatoes and return them to saucepan; shake over low heat 1 to 2 minutes to dry thoroughly. Crush potatoes with fork, leaving some large chunks; stir in oil and season with salt and pepper. Set aside. In large saucepan, bring 2 quarts water to a boil; add 1 tablespoon salt. Drop in beans; boil about 3 minutes or until cooked but still slightly crunchy. Drain beans; drop into bowl of ice water to cool quickly; drain and set aside.

Toss greens with 4 tablespoons vinaigrette and divide among 4 large plates or shallow bowls. Arrange potatoes, tomatoes, beans and chicken around greens, dividing them equally; drizzle with remaining vinaigrette. Sprinkle cheese on top; garnish with olives.


NOTES : Shred smoked chicken or leftover roast chicken and use in place of grilled chicken.




Gazpacho Salad

6 Roma or plum tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
1 green pepper, chopped
3 - 4 stalks celery, chopped
2 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp. hot sauce
Salt and pepper to taste

In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.



Greek Salad on Pita

3 large ripe Florida tomatoes -- sliced 1/4 inch thick
1 small cucumber -- peeled and thinly sliced
1/4 pound Feta cheese -- crumbled
20 Greek style black olives -- pitted and cut in half
1 tablespoon fresh oregano
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 pita breads -- halved and opened into pockets


Layer the tomatoes and cucumbers in a small bowl. Add the Feta cheese. olives, oregano and salt and pepper. Sprinkle oil and vinegar over all. Let stand 30 minutes.

Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.


Mandarin Salad

1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup sliced almonds
1/3 cup sugar
1 head iceberg lettuce
1 head romaine lettuce
2 cups chopped celery
2 (11 ounce) cans mandarin oranges, drained
1 cup thinly sliced red onions

Shake 1st 6 dressing ingredients in a jar and refrigerate.
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to carmelize and almonds are very lightly toasted.
Scrape into metal bowl and cool to room temperature.
Break up and store covered at room temperature.
Just before serving, put chopped lettuces in a large bowl.
Add celery, oranges, onions and almonds.
Shake dressing well and pour over salad.
Toss to mix and coat.


B L T SALAD

Serves 8-10

2 heads Romaine lettuce, washed, dried and torn into bite sized pieces
1 pint cherry tomatoes, cut in half lengthwise
1/2 lb. bacon fried crisp, crumbled, fat reserved
1/2 baguette, cut into cubes olive oil

Salt and pepper
½ c. mayonnaise
½ c. sour cream
1/4 c. red wine vinegar
1/4 c. chopped fresh herbs, chives, parsley, basil and thyme recommended
2 scallions, minced
1 t. garlic, minced
Salt and pepper

Place large skillet over medium heat add olive oil and a tablespoon of bacon grease to pan. Allow to heat up. Add bread cubes and toss until golden and lightly crispy. Salt and pepper and set aside. Prepare dressing, in a bowl, whisk together all dressing ingredients and 2 T. of bacon grease, taste, add salt and pepper as needed.

Toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. Serve.

[KYHeirloomer]

Whoooooweee.

I got it figured out, boys and girls. Mama doesn't really like to cook. She just loves to type recipes.

Seriously, that's a heck of a list. Gonna keep us all busy for awhile.

[Cook Chatty Cathy]

Yes mama can type like nobodies business! Thanks for all the great recipes WOW!!! I am anxiously awaiting the veggies from the garden, as I still have to try all the great veggie recipes she posted a while back when I put out my veggie S.O.S.
Thanks MamaM!

[Mama Mangia]

I've got tons of recipes that I still haven't even categorized yet in the computer. My library not only runneth over - but has taken over completely - but I need more! LOL Keeps me busy and out of trouble (sometimes). I've got 3 computers packed with recipes - so I do have a lot to share. Unfortunately - I do cook and bake - and I have the hands to prove it.

But I love my kitchen and I love playing in the kitchen. And I love to make tablecloths with matching napkins, runners, etc. for special occasions, holidays, etc. And I love to make kitchen curtains and all the neat little things that go in the kitchen. Towel toppers, pot holders, you name it.

Sew it, crochet it, knit it, make my own pattern, follow anothers pattern, incorporate several patterns - anything - just do it. And don't forget to make yourself all types of aprons! Every style and color you can think of.

NO I am not as bad as that dip on TV - Sandra Lee! My kitchen matches and looks nice - I don't dress to match it! I swear if that woman did any actual cooking she wouldn't know where to begin!

(bad Mama - bashing someone who hasn't grown up yet!)

LOL

[Cook Chatty Cathy]

Mama you crack me up!!!- now I remember reading here somewhere that you love chickens and strawberries in your kitchen decor, have you sewed an apron with a rooster or chicken pattern? If so when you post your photo you must wear it!

I bought a Singer sewing machine here a while back, but I am so disappointed to realize that with the cost of material I am better off buying my clothes. But curtains I did make and saved a bundle on.

[Mama Mangia]

My Singer died after all these years - so I found a new one. Love it! I'm going to make draperies for my bedroom, then I'll do the kitchen and continue from there.

Yes - I love chickens and strawberries - yes I have aprons - and get this - I even have a quilted bedspread (I purchased - I did not make it) that is all strawberries and strawberry blossoms! It actually matches one of my large serving platters!

So I can fix a dish of goodies - cannoi, gnocchi, Italian cookies, meatballs - fill my serving platter and lay on the bed and enjoy it! LOL

It was so funny when I found that spread - I just had to buy it. I made white ruffled curtains with white tie backs and I made red plain curtains under them - and it really looked so nice! I had a strawbery bank on my nightstand - berry nice!!! LOL

When I get my new puter and one of those new-fangled gizmo type cameras (cripe I sound like Granny from the Beverly Hillbillies!) I'll get some pics.

[Mama Mangia]

My Singer died after all these years - so I found a new one. Love it! I'm going to make draperies for my bedroom, then I'll do the kitchen and continue from there.

Yes - I love chickens and strawberries - yes I have aprons - and get this - I even have a quilted bedspread (I purchased - I did not make it) that is all strawberries and strawberry blossoms! It actually matches one of my large serving platters!

So I can fix a dish of goodies - cannoi, gnocchi, Italian cookies, meatballs - fill my serving platter and lay on the bed and enjoy it! LOL

It was so funny when I found that spread - I just had to buy it. I made white ruffled curtains with white tie backs and I made red plain curtains under them - and it really looked so nice! I had a strawberry bank on my nightstand - berry nice!!! LOL

When I get my new puter and one of those new-fangled gizmo type cameras (cripe I sound like Granny from the Beverly Hillbillies!) I'll get some pics.

[Mama Mangia]

Try this mixture on your burgers:

1 tsp horseradish
4 tbls Mayonnaise
1 tsp catsup
1 tbls diced dill pickle
1 tbls diced sweet onion

Combine.



Burgers:
1 pound good quality bulk pork breakfast sausage-preferably sage
1/2 pound ground ham
3 tablespoons snipped chives
1 egg, slightly beaten
2/3 cups soft bread crumbs
Black pepper to taste
2/3 cup chopped pecans
2 teaspoons Worcestershire

French-Toasted Bread:
12 slices French or sourdough bread, 1" thick
2 eggs, beaten
2/3 cup milk
Salt, pepper to taste
1 teaspoon Worcestershire

Cranberry Orange Mustard:
1/4 cup finely chopped dried cranberries
1/4 cup Dijon mustard
2 tablespoons snipped chives
2 tablespoons chopped pecans
1/4 cup orange marmalade
1 teaspoon grated orange rind

To Serve:
2 Granny Smith apples, pared, cored and sliced into 1/4" slices
3 tablespoons orange juice
1/4 pound cheddar cheese, thinly sliced
Fresh chives

For Burgers: lightly mix burger ingredients together and shape into 6 oval burgers. Grill over hot coals until cooked through.

For French-toasted Bread: Slice bread. With a fork, mix the eggs, salt, pepper, milk and Worcestershire. Dip bread in mixture and grill on grill sprayed with cooking spray until toasted on one side. Grill until golden.

For Cranberry Orange Mustard: mix ingredients together, set aside until needed.

To Serve: Brush apple slices with orange juice and grill until just tender. For each serving, place a slice of French toast, add a burger, 2-3 apple slices, 1-2 slices cheddar cheese, a dollop of the cranberry mustard and a few blades of chives. Lean the remaining slice against the stack.

Optional serving suggestion: garnish plate with thin slices of melon and a sprinkling of fresh berries. Serves 6.



BREW BURGERS
Yield: 4 servings


1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 (1 ounce) slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce

Brew Sauce:
1/4 cup Heinz 57 sauce
1/4 cup beer

In 1-cup glass measure, combine sauce ingredients. Microwave on HIGH
for 1 1/2 minutes until bubbly; set aside. Shape ground beef into
four 3/4-inch thick patties. Place onion slices on grid over medium,
ash-covered coals. Grill onions, uncovered, 5 minutes. Add patties;
continue to grill, uncovered, for 13 to 15 minutes or until onions
are tender and burger centers are no longer pink, turning
occasionally. Season burgers with salt after turning, if desired.

About 2 minutes before burgers are done, brush generously with Brew
Sauce; top with cheese. Line bottom half of each roll with lettuce.
Top each burger with grilled onion and Brew Sauce. Close sandwiches.


Add a splash of hot sauce to the brew sauce, if desired.


Barbecued Bacon-Wrapped Shrimp

9 thin slices of lean hickory-smoked bacon (about 1/2 pound)
2 teaspoons imported sweet paprika - sweet is key
1/2 tsp cayenne pepper-vary according to who is served and their tolerance
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp freshly ground black pepper - needs to be fresh and finely ground
1 tablespoon olive oil - virgin
2 tablespoons sugar
2 tablespoons fresh lemon juice
18 jumbo shrimp (2 pounds) shelled and deveined - 10-12 count per pound will be OK, but not smaller

1. Cut the slices of bacon in half, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp, about 1 minutes on each side. Remove the slices as they are done and drain on paper towels.

2. Combine the paprika, curry powder, cumin, coriander, salt and black pepper; stir in the olive oil and lemon juice. Add the shrimp. Toss well to coat; let marinade at room temperature for at least 30 to 60 minutes. I've also let marinate in refrigerator several hours.

3. A charcoal fire is good, but you can use a gas-powered unit. Fire it up now to warm up. Remove the shrimp from the marinade reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Toss in the marinade to coat.

4. Set a grill rack about 5 inches from the heat for 5 minutes. Put all the shrimp on the grill and brush half the remaining marinade over them. Grill for 4 minutes; turn, brush with the remaining marinade and grill for about 4 more minutes longer, or until the shrimp are just opaque throughout. Serve hot or warm.
GRILLED PINEAPPLE BACON SHRIMP KEBABS

1/2 C. soy sauce
1/2 C. pineapple juice
2 T. brown sugar
1/2 tsp. fresh ginger, chopped
Pinch of crushed chiles
1 T. cornstarch
1 T. cold water
10 extra-large shrimp, peeled and cleaned
1/2 ripe pineapple, cubed
2 slices bacon, blanched for 2 minutes and cut into inch-long pieces
2 bamboo skewers, soaked in water for 30 minutes

Place the first 5 ingredients in a small saucepan and cook over
medium heat for 10 minutes. Slowly add the water-cornstarch
mixture and cook for 1 1/2 minutes, stirring continuously. Remove
from heat and set aside.

Alternate the shrimp, bacon, and pineapple on each skewer. Place
the skewers on the barbecue and cook for 3-4 minutes per side, or
cook in a saute pan over medium-high heat for 3-4 minutes per
side.

Place the skewers on serving plates and top with sauce.


Barbecued Cornish Hens

3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornish hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequently while cooking. Serves 8.



Country Green Beans

1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.


Better Burgers

1 Lb. Hamburger or turkey burger
3 Tbsp. Horseradish
3 Tbsp. Softened cream cheese
Salt to taste
Pepper to taste

Make a thin burger. Make well in center, then place creamed cheese and horseradish creamed together. Make another thin burger, place on top and seal around edges and barbecue. You can add sauteed onions and peppers in the mixture.



use this for whatever -

1/2 cup sour cream
1/3 cup ketchup
1 (4.5-ounce) can chopped green chiles
1 tablespoon minced fresh cilantro

Stir together all ingredients. Cover and chill until ready to serve.

1 cup

Use on burgers, or as a dip for veggies, tostitos

[Cook Chatty Cathy]

You described everything to a T! I could just picture you on that quilt lounging back, feet resting on a nice plump pillow, eating delacasies off the matching platter! And the curtains sound georgeous!

You know of late I have been getting this interest in quilts, that I have never had in my life. I do not know why, maybe it is the new sewing machine calling out to me! I do crochet, but it takes me forever and a year to finish anything these days! And sewing a quilt I could get the fiance involoved in helping me with that one, he is a good seamstress! Funny to see this big burly guy with a needle in hand mending, but he does! I am glad too!

Mama I love anything with horseradish, thank you for the sauce recipe!

Cathy