I took the plunge and got a new computer...1 TB of memory. Hopefully it will hold all my music and pictures. But due to being computer illiterate, I'm still trying to find my way around the differences from the old computer. The comp geeks transferred everything from the old computer to the new one, but I guess it's up to me to find out how to access it. And, of course, there are long-forgotten passwords that prevented me from accessing email, finally resolved today. I went to a wonderful folk concert at a local guitar shop. John McCutcheon played banjo, guitar, keyboard, dulcimer, and sang with the most marvelous voice. What a treat! Tomorrow, tickets go on sale for folk singer John Prine who will be at the Cascade Theatre in a few months. Yippee! Mary

We are having our family Christmas this weekend. Our DIL LOVES onions...son, hates them! LOL So, I found this recipe and she is excited! I only made 3...Dean is sure that I should have make 6! lol Stuffed Onions 1/2 cup uncooked white rice 6 large Vidalia onions 3/4 pound ground spicy pork sausage 1/4 cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted 1/2 teaspoon paprika Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup. Cook sausage over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings. (I used a pan big enough so that I could mix everything together) In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Baked Mozzarella Bites Makes: 15 servings, 2 mozzarella bites each 1 pkg. (8 oz.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese 60 RITZ Reduced Fat Crackers 1 cup spaghetti sauce, heated Make It HEAT oven to 325°F. Cut cheese into 15 slices; cut each slice in half. SANDWICH crackers with cheese slices; place in 15x10x1-inch baking pan. BAKE 8 min. or until cheese begins to melt. Serve with spaghetti sauce. BACON-WRAPPED SHRIMP 1 (16 oz.) pkg. bacon 40 shrimp 1 (10 oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. SPICED PEANUTS Spiced peanuts with Cajun seasoning blend and cayenne pepper. Ingredients: a.. 2 teaspoons vegetable oil b.. 1 1/2 teaspoons Cajun or Creole seasoning blend or chili powder c.. 1/4 teaspoon cayenne pepper, ground d.. 2 cups lightly salted dry roasted peanuts Preparation: Heat oil in a skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for 2 minutes stirring constantly. Serve warm or at room temperature. Store for up to 3 weeks in a tightly covered container. Serves 8.

Easy Chicken Potpie INGREDIENTS: 2 Ready Made Pie CrustÂs 1 Can Cream of Chicken Soup 1 Can Cream Of Potato Soup 1 Small Can Chicken 1 Small Box Carrots and Peas ½ Soup Can Milk DIRECTIONS: Place 1 of the Pie Crusts in a pie plate In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken. Add ½ Soup can of milk. Mix Well Pour the mixture into the pie shell Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust. Bake at 350 degrees for 35 to 40 minutes I have this one saved to try in the future Baked Honey Mustard Chicken Breasts 6 skinless, boneless chicken breast halves Salt and pepper, to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley Preheat oven to 350 degrees F. Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish. In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes. Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve