Amelia sorry we did not know that you WERE in the hospital but glad to hear that you are out and everything else will fall into place! Hugs and prayers Lucy

Well we had to go back up for more blood work and another nonstress test. My arms look terrible from all the blood draws this last week. My blood pressure was up and was having sharp abdominal pains so got sent to the hospital. Dr. said that I was on bed rest until the baby comes which could mean another 3 weeks and we are talking total bed rest. I have decided and Dr. agreed that the stress on the baby and me isn't good for either of our health and will do the amnio on Friday to see if the baby's lungs are ready to be delivered. So will go for non stress test and dr's visit on Thursday and do the amnio on Friday and possibly have the c-section on Monday or before. I am scared to death, I am not all that ready for the baby,it was such a surprise to find out that I was pregnant and now I could be a new mommy i just days. I have been having anxiety problems since last week and it is getting worse which agrivates my blood pressure and then I get more anxious and it starts all over again. So think of me and pray for us, if we don't have the baby it will be a long 3 weeks without my 3 lovy kids and stuck in bed. Feeling a wee stressed Stacie

I must have missed your previous posts Linda but I'm glad Bob is home and on the mend. My Mum has just spent two weeks in hospital with a very bad lung infection. It took until the last day to diagnose it as her chest x-rays were showing that her lungs were clear! She's also very weak and really only came home because the Junior Doctors were going on strike and they had to clear some of the hospital beds.

STUFFED GREEN PEPPERS (serves 4) 2 large green peppers 1/2 lb lean ground beef 1/4 cup uncooked instant rice 8 oz can tomato sauce, divided 2 TBL chopped onion 1 egg, beaten 1/2 tsp salt 1 TBL grated Parmesan 1/2 tsp Worcestershire Dash of pepper Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350 oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request FRENCH DIP SANDWICHES (serves 8 ) 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~ ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for lunch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ PORCUPINE MEATBALLS 1 1/2 pounds ground beef 1/2 cup raw rice 1 cup chopped onion 2/3 cup milk 1 teaspoon salt 1/4 teaspoon pepper 1 can tomato soup 3/4 cup water Mix first 6 ingredients together. Drop by tablespoons in a 9 x 13 pan. Set aside. Combine soup and water. Pour sauce over the meatballs. Cover the pan tightly with aluminum foil. Bake in 350 degree oven for one hour.~~ TRIPLE CHEESE MACARONI (serves 8 ) 2 1/2 cups elbow macaroni Salt to taste 6 oz sharp Cheddar, shredded 6 oz Monterey Jack, shredded 5 TBL + 1 tsp butter, softened 3 oz cream cheese, softened 1 1/2 cups evaporated milk 2 TBL + 2 tsp butter 1 cup fresh bread crumbs 1 TBL melted butter 1/2 tsp paprika Cook the macaroni in boiling salted water per pkg directions; drain. Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish. Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter. Bake in a preheated 425° oven for 20-25 minutes or until bubbly. Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~