Now we have all heard of locust bugs or as the city people call them cicads. We here them at night when they come out around ever 7 years. They will drive you crazy with the noise at night.
Now here my son calls and tells me how he got so embrassed at Sam's Club by being attacted by some of them.
As you know you have to get your buggy and then show your card to the lady at the door.
So he was making a call on his cell and had gotten his buggy and shown his card when bamb something hit him.
It flew on his shoulder and he tried to knock it off and it started squeeling. This scared him so he dropped his cell and started trying to get it off him.
Now this is in Nashville and the Sam's down there is always full. It would come back and start squeeling again. lol.
The lady at the door along with other people were having a ball laughing. He did not know what they were.
So she told him it was a locust. So they finally flew away and he went on in shopping. The lady told him he was not the only one to be attacted by them. Never hurt him tho.
So he was over in the food section and bamb again here they came at him again. Squeeling again. People looking as he was jumping around trying to get it off again. He said he had never been so embarrassed.
Now why would a locust want to go to Sam's . They sure don't have a card to shop so they mut have smelled the samples and was hungry and just had to have some of that good free food. lol.
They are supposed to be in the woods not out in the city. I guess this just goes to show they can be everywhere.
I know him, he gets so scared as he is allergic to bees and wasps and it had to scare him as he was afraid he would get stung. I don't know if they bite or not. I told him it must have been his cologne he had on. lol.
Thursday, June 2, 2011
Tuesday, May 31, 2011
EASY HONEY SOY SAUCE
This is a quick sauce to serve over baked chicken or even grilled chicken.
1/2 Cup Honey
2 Tablespoons Soy Sauce
1/3 Cup Water
Mix and brush on chicken and grill or bake.
1/2 Cup Honey
2 Tablespoons Soy Sauce
1/3 Cup Water
Mix and brush on chicken and grill or bake.
BANANA - VANILLA DESSERT
4 Cups Graham Crackers, crushed
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a 9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a 9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.
NEW USES FOR VINEGAR IN COOKING
By adding a tablespoon of vinegar to a ham when boiling it will cut the salty taste and improve the flavor of it.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
Apple cider vinegar (2 Tablespoons per pint) helps kill bacteria on fruits and vegetables by soaking in water treated with it.
To keep peeled fruits and vegs. from turning brown such as apples, pears and potatoes, place them in apple cider vinegar solution (1 tablespoon per gallon of water). Keep ref. until ready to use.
Steamed vegs. will keep their bright color if you put 1 tablespoon of vinegar in the water when steaming them instead of salt.
Dried beans will be less gas-producing when you eat them if you add some vinegar to the water you are soaking them in and then add a little while cooking them. Don't add to much tho.
A teaspoon of vinegar will improve the flavor of fruit when cooking it.
Add 1 tablespoon to the water when boiling eggs to keep them from brusting if the shells should crack.
When poaching a egg add 1 tablespoon to the water to keep the eggs together.
Meat that has been marinated in vineger will kill bacteria and also tenderize the meat. 1/4 cup with some herbs to taste will marinate a 2 to 3 lb. roast.
Tenderize very tough pieces of meat in a marinade overnight in the ref . will tenderize it.
Soak wild meat in a vinegar-water solution prior to cooking will take the wild taste away or you can also use buttermilk for this.
Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.
When making pasta, add 1 tablespoon to the cooking water to avoid adding salt which will cause the sauce not to stick to pasta. It will keep it from sticking.
For a fluffier rice, add a teaspoon of vineger to the water when cooking.
Substitute vinegar instead of lemon on fried and broiled foods.
Enchance the flavor of casseroles and pasta sauce by adding a little apple cider vinegar.
Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let stand for 5 minutes to thicken.
MOZZARELLA CHEESE PUFFS
These are so good and real easy to make.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
1 Cup Water
1/2 Cup Butter or Marg.
1/2 Cup Plus 2 Tablespoons All Purpose Flour
1/2 Cup Seasoned Bread Crumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
3 Eggs
8 oz. Mozzarella Cheese, shredded
11/2 Cups Grated Parmesean Cheese
Preheat the oven to 350. Put the water and butter in a medium size sauce pan and bring to a boil over medium heat. Remove the pan from the heat and stir in the flour, bread crumbs, salt and pepper. Cook over low heat, stirring for 1 minute. Pour the mixture into a bowl. Add the eggs one at a time mixing well after each addition. Beat in the mozzarella cheese. Drop the mixtue by teaspoons full onto a sprayed baking sheet. Sprinkle with parmesean cheese. Bake until puffed and golden brown about 15 minutes.
SOUR CREAM CHICKEN BAKE
4 Cups Cooked and Diced Chicken
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
1 (8oz.) Bag Medium Egg Noodles, cooked and drained
1 Small Can Mushrooms, drained
2 Cans Cream of Chicken Soup
1 (16oz). Sour Cream
8 oz. Swiss or Monz. or Italian Cheese
Preheat the oven to 350. Spray a 13x 9 glass dish. Cook the noodles until done but not mushy. Combine the chicken, noodles, mushrooms soup and sour cream together. Pour into the dish. Bake for 45 minutes. When almost done sprinkle the cheese on and let it melt. I cover mine with foil so the noodles will not dry out. Take the foil off when melting the cheese but watch as it will burn easy.
CHICKEN AND STUFFING IN A SKILLET
2 Tablespoons Butter or Marg.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
4 Skinless and bonless chicken breasts
1 Box Stuffing Mix For Chicken
1 Can (103/4oz.) Cambell's Condensed Cream of Mushroom Soup
1/2 Cup Milk
3/4 Cup Cheddar Cheese, shredded
In a large skillet melt the butter or marg. over medium heat. Add the chicken and cook for 15 minutes or until it is no longer pink and done. Remove the chicken from the skillet. Prepare the stuffing in the skillet and let it stand for 2 minutes. Take off heat for this. Return to heat after standing and put the chicken back in. Mix the soup and milk together and pour over the chicken. Sprinkle with the cheese. Cover and let it heat through on low.
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