REUBEN SPREAD

4oz. (1/2 of 8oz. package) Philadelphia Cream Cheese, softened
1/2 Cup Thousand Island Dressing
1/4 Lb. Sliced, Deli Corned Beef, around 1 cup
3/4 Cup Drained Sauerkraut
1Pack(8oz.) Big Slice Swiss Cheese Slices, chopped
Triscuit Rye Crackers

Preheat oven to 350. Mix cream cheese and dressing in medium bowl. Stir in all remaining ings. except the crackers. Spread on the bottom of a sprayed 8-in pie plate or shallow dish. Bake for 20 minutes or until heated through. Serve warm with the crackers.

BOW TIE CHICKEN AND PEA CASSEROLE

1 Pack Bow Tie Pasta
1 Jar(14oz.) Alfredo Pasta Sauce
1/2 Cup Hidden Valley Original Ranch Dressing, divided
4 oz. Cooked Chicken Breast, chopped or can use breast tenders
1 Cup Frozen Peas
1 Cup frozen Corn
1/2 CupUnseasoned Bread Crumbs

Cook pasta according to package directions and drain. In a large bowl, add the sauce and mix well. Fold in half the dressing  and mix until well coated. In a sprayed baking dish layer half the pasta, half the chicken and half the peas and corn and then repeat. Drizzle the remaing dressing over the casserole and top with the bread crumbs. Bake for 30 minutes or until the top is golden and bubbly. Seve at once.

FELICIA'S FRENCH GREEN BEANS

1 or 2 Cans French Green Beans, drained if using chicken broth
1 Teaspoon Cooking Oil
Dash of Hot Pepper, do not add to much
Lawery's Seasoning Salt do not add to much of this as they sure will be salty
Chicken Broth

Drain beans, add 1/2 cup chicken broth to beans. Add cooking oil. Then add the seasoning salt, making sure you do not over salt as the chicken broth has a lot of salt in it. Add the red pepper, or this can be left out. Cook for around 10 minutes. If there is to much broth ,then just drain it off. If you do not have any broth then just use the water the beans were in. Drain most of the water off when serving. These are so good to fix with turkey breast. You can about eat the whole can yourself. These are not very fattening. You can leave the oil out if you want or use some olive oil.

PAY ATTENTION TO WHO IS AROUND YOU

I was in one of our stores this past week and was just looking around at some garden stuff to put out side in my flower garden when I noticed a boy walking in back of me.
 I really did not think much about it. But I went up the other asile and I heard someone talking loud.
Put your hands up. Put your hands up. I thought what in the world is happening.
 Then I heard them say put your hands behind your back. So I knew I had just came up that asile and the man was in that asile.
I walked to the front of it and there was a policeman with the man who was in back of me, leading him out down the asile with handcuffs on. Then I looked and there were three more policemen up front.
So it really pays to notice who is around you and you really need to have someone with you when out shoping.
That was the first time in a good while that I had free time to just go and take my time and look at different things. Then this happens.
 It sure did scare me. From now on I will sure be watching when someone walks behind me. Even tho there may be people in the store you never know this day and time what can happen.

CHOCOLATE COVERED ORANGE BALL CANDY

1 Lb. Powdered Sugar
1(12)oz. Box Vanilla Wafers
1 Cup Chopped Walnuts
1/4 Lb. Butter, melted
1(6oz.) Can Frozen Orange Juice Concentrate, thawed
8oz. Milk Chocolate Chips or Bars

Place vanilla wafers in a large sheet pan and with a rolling pin, crush then until there are no more large pieces.
In a large bowl, combine the confectioners’ sugar, crushed vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to set at room temperature for one hour.Place chocolate bars or chips in top of a double boiler. Stir frequently over medium heat until melted.
Dip balls into melted chocolate and allow to set on a cooling rack or parchment paper. When hardened, place in decorative paper cups

OLD TIMEY BOLOGNA AND CABBAGE DISH

1 Lb. Bologna, cut into 1/4 inch slices
1 Small Head Of Cabbage, shredded, around 8 cups
4 Potatoes, peeled. cut into 1/2 inch slices 
4 Carrots, thinly sliced
2/3 Cup Chicken Broth
Salt, Pepper
Mustard

Brown both sides of bologna in a deep skillet (like a wok) over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. You can make smaller amounts of this. Don't have to use a whole lb. of bologna. Just fix what ever you like. Serve with plain yellow mustard.

BLACK PEPPER

In this wonderful world of eating, baking and cooking we have three things that we use almost ever day and those are salt, sugar and of course black pepper.
Have you noticed the price of a can of black pepper recently. I cannot believe how much it has went up.
One of my friends was telling me about watching one of the chef's on t.v. and how she was talking about black pepper. How that if you start grinding your own from the black peppercorns you will not want to go out and buy a can of black pepper again.
Now me, I have to have my eggs almost black with pepper and also those good ole pork chops. Have you ever just salted and peppered your pork chops and fry them slow and I mean slow, with  black pepper on them. Wish I had me two right now. lol. So after watching Paula with her battery powered pepper machine of course, I had to have me one.
So my hubby had gave me some money for my birthday, I think, lol. and I just had to go find me a pepper grinder. I looked everwhere for one and could not find a battery powered one. So I was in a T. J. Max looking for one, after going to different ones and I came across one that was rechargeable.
 I looked at the price and could not believe it. I looked again, thinking I needed to bring our my glasses and take another look at the price but it was the same as the first time. $40.00.
 Good grief, I never saw any gold on it any where for that price. So I began reading about it and thought well I want one, I have the money and I am just going to splurge and get it.
Believe me I sure have not regretted getting it one time.  Like the chef's say if you grind your own pepper it has such a different taste and is so fresh.
So trust me, go and find you one online and get you one. If you just want to try and see if you would like it first, they now have the pepper grinders that you just twist the tops around and work just as good with the peppercorns already in them.
If you buy peppercorns get the ones that have almost all black ones. They taste better than the ones with a lot of red peppercorns in them.
Me, I use so much pepper I would go through one of those in two weeks. lol.
Mine runs down so quick that I am now glad that I bought one that recharges because I sure would be out a lot buying batteries for one.
Everyone gets a kick out of how I can eat so much pepper on stuff and not have to grab a glass of water or soda. If you have sinus trouble it will sure open them up. I guess that is why I eat so much. lol. Don't have to take meds for this. When they come around at the restaurant to grind you some everyone wonders when I am going to say stop, that is enough. lol. I just let them keep on grinding.
So my next thing I would love to have is one of the new type pod coffee makers that just makes one cup from the pod. But with them costing $150.00 I think I will just keep looking. May find a new one at the Nashville, Tn. yard sales. Those are like going Trick Or Treating for adults.
 Never know what new stuff you will find and believe me you can really find good clean new stuff. I love to go and find cookbooks and books to read. You come across gadgets for the kitchen that you neever have heard of.
Sullivin Farms and Chandler Creek is so good you just wish you had a week to look at all the stuff. I just wish they would not close them down so early. You can't be at two places at once and both are so good and so huge that you can't get thru them in one day. More and more people are bringing their trucks and trailers to them now as you can find so many good bargins and nothing is priced to high. Can't wait to spring. lol.......