Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.

Welcome back Luckygardner!!! You'll have a lot of catching up to do here. Asian "Salisbury Steaks" (Eating Well) 12 ounces extra-lean ground beef 3/4 cup finely diced red bell pepper 3/4 cup chopped scallions 1/4 cup plain dry breadcrumbs 4 tablespoons hoisin sauce, divided 2 tablespoons minced fresh ginger 3 teaspoons canola oil, divided 4 bunches or 2 4-ounce bags watercress, trimmed (16 cups) 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry 1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray. 2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side. 3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce. Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

I've made this couple times after having it on a cruise. Does not freeze well! I know! :o) Chilled Strawberry Bisque 2 cups frozen strawberries 1 cup milk 1/2 cup of heavy cream (whipping cream) 1/2 cup sour cream 2 Tbsp. sugar fresh mint for flavor and garnish Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

Oh, this sounds wonderful!! Thanks. JoanMN/FL