Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

Here's one...the leaner the ground beef the fewer calories..but I guess that's obvious. Cabbage Rolls from Sara Rosen Separate cabbage leaves by putting head of cabbage in a large pot of boining water and lettint ti sit for 20 minutes or so. Separate out individual leaves and fill with the following: Mix together.... 2 pounds lean ground beef 1 egg 1/2 cup beef broth....or water 1/4 cup uncooked long grain rice. 2 cloves fresh garlic, crushed Pepper to taste Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick. Meanwhile....shred the rest of the cabbage, an onion, a couple stalke of celery finly sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes. Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers. Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic. Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all. And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry. Here's another....make this with turkey for less fat...good on a bun or with cooked brown rice. Danne's BBQ'd pork ( works well with turkey too) One Large onion,. chopped 1 stalk celery, chopped green pepper, chopped 1 1/2 cups broth 2 cloves garlic, mashed ( I like more) 1 T salt ( or to taste) 1 small bottle catsup ( or a bottle chili sauce) 2 T brown sugar 2 T vinegar 1 tsp allspice 1 tsp dry mustard 1 tsp chili powder 1/2 tsp tobasco 1 bay leaf 1/2 tsp paprika. Cook about a 5 pound pork roast, covered with some water until very tender. Cool and cut up, Simmer for about 3 hours with the sauce ingredients. Serve on a bun. This is from Sharon CB..and can be cooked frozen and reheated in the micro. Fresh Salmon Cakes 2 cloves garlic; minced 2 tablespoons minced onion 2 dashes Tabasco (or 1 teaspoon Old Bay) 1 egg yolk (or egg white) 2 tablespoons chopped parsley 2 tablespoons real mayonnaise 1/2 teaspoon kosher salt (less if table salt) fresh ground pepper to taste 2/3 cup coarse white bread crumbs 1 pound fresh salmon 1/2 cup Panko (Japanese bread crumbs) 2 or 3 tablespoons olive oil In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties. Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce. *May substitute cracker crumbs or bread crumbs for the Panko. And this, chill and remove fat before freezing. Gypsy Stew..Pink Adobe, Santa Fe 1 large frying chicken cut into pieces 3 yellow onions peeled and quartered 8 cloves garlic, peeled and halved ( I chop!) 2 cups dry sherry 1 cup chicken stock 12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned) 6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks) Salt to taste and ½ pound grated jack cheese Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat.. Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes. To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top. Good made ahead and reheated. Linda C

gardenwebber: I DO freeze shredded zucchini/squash all the time (4 cups in a quart-sized ziploc). I thaw completely. I open just a corner of the bag and partially drain off the "water". Don't squeeze it all out, just what flows out freely and easily. I then use the squash cup for cup in zucchini breads. My recipe does not come out dry. I'm sure it can vary from recipe to recipe and even more so for something besides bread. You can also use the shredded squash in soups, stews, add to meatloaf, make zucchini patties, muffins, etc. Do a google search for shredded zucchini recipes and find lots of ideas. You don't mention your particular level of cooking experience (and there's no need), but if you do have some experience, you should be able to adjust the moisture content as needed (i.e. you understand how thick muffin batter should be and can add liquid or dry ingredients as needed or squeeze out more moisture to make patties). Hopefully, some of this is helpful. Try freezing just one bag overnight, thaw and use it in a recipe to see if it's something that "works for you". Deanna

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.