Wow Anney! You must have a large freezer to accomodate all that. We have three, 2 chest in the garage and a side by side in the kitchen for quick use items. My cowpeas did very well even in the drought which took most of my sweet corn. The cowpeas have already come and gone as I mowed the vines down the other day. We did manage to cream some Peaches & Cream and Silver Queen. We still have some on the cob from last year which was a good year for the corn. One year I got real 'smart' and loaded up the back of my truck with corn and spent the day... of course, cleaning and creaming. My wife was up until after midnight blanching it for the freezer, this after working her regular job all day. She promised me bodily harm if I ever pulled this again. :( It is really nice to have company coming over for dinner and being able to open up the freezer and trying to decide the menu. Enjoy all that good stuff, Anney. Shot

I agree with Linda on this one - try better food processor. An electric knife probably isn't the best tool of choice for all the reasons Linda noted. They require a good grip as well as a sawing motion and pressure applied to get through whatever you are cutting. Have you tried a cutting mandolin? I have physical limitation in my hands/wrists/elbows and I find I can cut heaps of produce for dehydrating using a mandolin. -Grainlady

I am much too late to be of any help to starlightfarm with her salmon dinner, but here is a really good recipe for a whole salmon. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8-10 servings. Linda

There was a recent thread on knife sharpeners which pointed to a cooks illustrated recommendation at a bargain price of about seven dollars. I ordered it immediately and was satisfied at the outcome. Now, I cannot remember what I bought but I encourage you to find the thread which I believe I saw about two weeks before thanksgiving.