It wasn't deleted. It was there all the time. You were just looking at a page from your computer cache. In the future all you have to do is refresh your page and you can see it.

I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.

Wow, never in my wildest dreams would I have thought you ladies would have loved this recipe so well or I would have posted this recipe ages ago. My sweet sister in law who lives in Washington D.C. fixed this little "cake" for us sisters in laws about 3 or 4 years ago and we loved it. I really thought that it was well known about until I had several of my friends over and we were suppose to have a get together and make something crafty...I am NOT a craft person so I thought of this cake thing that my sister had shown us several years ago so I did this recipe with the ladies of my group. The ladies had so much fun with this recipe, and were ooohing and aaahing...so the next day I gave you the recipe. I was surprised that it was not well known. I have now started using it with my husband and myself more again..as I had gotten burned out and I had not experimented with it like you have done, so I am taking some of your ideas and running with it. I use the large muffin paper cups for mine so I do not have any clean up. Someone had posted that there was spill over if you use the cup cake paper cups, but not if you use the large cupcake paper cups. I am tickled you like them. Thanks.

Hmmm... 24 hrs. later, the COLD side, which had the worst leak, is BONE DRY, while the HOT side is still "sweating" slightly, not even dripping... Still, I obtained some of the pink triple-density tape today, and will re-do BOTH of these puppies... THREADS on both nipple and valve should be OK, eh? Don't everyone pipe up at once... have to avoid info overload, lol... ;')