Tiny toads? Are they maybe those little non-native greenhouse frogs?I doubt they'll suffer from the DE - which isn't very effective for caterpillars anyway, as imagardener sez. Here's a neat trick I learned years ago from Organic Gardening's TV show: simply stick 2-4 toothpicks or twigs into the soil right up against the stems of cutworm-threatened plants - spacing them equally - the caterpillars encircle stems to do their dirty work & this foils 'em.Just make sure the sticks extend @ least 1 inch into the soil(more is better) & a few inches above. This has worked for me & is much quicker & more dependable than collars; there're always lotsa twigs around handy, so I don't have to do much prep when setting out my transplants. HTH

Patty I wing the quantities depending on how many I'm making but here is the gist. Canned escargot, rinsed and drained. Chopped shallots White wine or chicken broth ( I use white wine) butter chopped parsley garlic, peeled and mashed salt and pepper Make a compound butter out of the butter, parsley, mashed garlic salt and pepper. Place a pad of butter and chopped shallots in a saute pan. Saute just until shallots are limp. Add white wine and reduce a little. Add the escargot just long enough for them to plump and take on the taste of the broth.....3-4 minutes. Parbake the mushroom caps for about 5 minutes at 350. Turn heat up to 400. Add an escargot and some of the compound butter to the cap. Bake 4-6 minutes until bubbly Yummy!

Here are a few favourites that I've served many times at dinner parties. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Breasts With Mushroon Duxelles ====================================== Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table ================================== Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce. Home Cookin Chapter: Recipes From Thibeault's Table ===================== Roast Duck Copyright Ina Garten, All rights reserved 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. Home Cookin Chapter: Recipes From Thibeault's Table ================================================ Source: Creative Chicken Cookbook, 1978 The classic recipe is served with Sauce Perigourdine, a rich brown Madeira Sauce with truffles. It is most complementary to the chicken. However, if you do not wish to use truffles, the Madeira sauce alone is worth savoring. 2 packages frozen patty shells (10 oz each) 1 cup chicken broth 2 chicken livers 2 tablespoons sweet butter 1 small onion, very finely chopped (about 1/4 cup) 1/4 pound mushrooms, very finely chopped 1 small minced garlic clove pinch of sage or thyme 1/4 teaspoon salt dash pepper 1 egg yolk, slightly beaten 2 whole chicken breasts (4 halves) 1 egg yolk Sauce Perigourdine 1/4 cup butter 1/4 cup all purpose flour 1 cup beef broth 1/2 cup Madeira Sliced Truffles (optional) . Remove 2 of the patty shells from one package, reseal package, return to freezer. Remove all 6 shells from other package. Let the 8 shells thaw slightly. (This should take only about 20 minutes, but if the kitchen is warm, check after 10 minutes.) Bring chicken broth to boiling in a small saucepan. Drop in chicken livers; lower heat. Simmer about 3 minutes, or just until pink colour is gone. Remove chicken livers with a slotted spoon; mash with a fork; reserve broth. Melt butter in a small skillet. Sautee onion, garlic and mushrooms, stirring constantly, until they yield their moisture, then thicken to a pastelike consistency. Stir in mashed livers, salt, pepper, sage or thyme and beaten egg yolk. (This is the duxelles mixture for stuffing.) Cut whole chicken breasts in half. Remove rib and breast bones carefuly with short strokes of a small paring knife. Put bones in bottom of a buttered baking dish. Shape chicken breasts around bones, cupping hands around chicken breasts to form a compact shape. (When they cook they will keep this rounded shape.). Pour 1/2 cup of the reserved chicken broth around the chicken. Butter a square of aluminum foil. Place buttered side down, over chicken breasts. Poach in very hot oven 450°F 20 minutes; remove from oven. Reset oven to 375°F. Lift chicken from bones; cool. Roll each of the patty shells to a 5 inch round on a lightly floured pastry board. Place Cooled chicken breasts on four of the pastry rounds. Spread the duxelles mixture over the chicken with a spatula. Brush the edges of the pastry with a mixture of egg yolk and water; place remaining pastry rounds on top. Press edges to seal; flute edges, or tuck under chicken. Brush remaining egg yolk mixture over pastry. Place a jelly-roll pan. Bake in moderate 375°F oven for 20 minutes or until golden brown. Serve with Sauce Perigourdine. Sauce Perigourdine Melt butter in a medium size skillet; add 1/4 cup all-purpose flour. Cook over medium heat, stirring constantly, until misture turns a light brown, about 5 minutes. Slowly add 1 cup beef broth; continue stirrring until thickened. Add 1/2 cup Madeira. Cook, stirring occasionally, 30 minutes or until sauce is reduced to about 1 cup. If using truffles add to sauce and simmer for 1 minute.

Sharing my mom's aspic 4 cups V-8 juice **use tomato juice 3 envelopes unflavored gelatin 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar **used white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon grated onion 1 tsp teaspoon salt dash of Tabasco sauce 1 cup finely chopped celery **Have left off the olives and substituted shredded imitation crab meat for the green olives 1 cup sliced stuffed green olives lettuce for garnish mayonnaise In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened. Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, OR I use my mother's round mold: cover with plastic wrap and chill until firm. Remove from mold and serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise. For the mold I put the mayo in the center with the dried basil. Mayonnaise I sprinkled with dried basil GOOD for potlucks OR with chicken/tuna salad served with deviled eggs and spiced muffins