Stacey, I took care of it this morning. Sent the change on to your partner. Thanks. Ann

My dear husband was a receipt fanatic. I used to mock him because he would go over ever receipt like his life depended on it. I changed my tune when he showed me the receipts from a day's shopping with 3 mistakes at 3 different stores out of the 5 he went to. I check my receipts much more carefully these days... A couple of weeks ago at the grocery store General Mills Cereals were on sale for 3/$9 which is an exceptionally cheap price for cereal here - regular $6.99 a box for those. I bought one box because my daughter will eat sugary cereal sometimes as a snack - can't stand the stuff myself. When I checked my receipt I noticed that the store computer had reversed the transaction - instead of listing it as reg price $6.99, sale price 3/$9, savings of $3.99 - it said reg price $3.99, sale price $6.99, savings of $3. I pointed it out to the clerk, who looked it over and said - "Oh I see, just for that one transaction they have given you the right price but just listed it differently on your receipt". I said I didn't agree with her and she said she'd look at it again. Then said, you know what, what I just said makes no sense to even me...lol. I got my money back. Not a big deal, and only a couple of dollars back, but it adds up, and both the clerk and I had a good laugh about that one. Suzan J

I copied the recipe from another post. Here it is I hope it is okay to repost it. No Peek Casserole 2 lbs stew meat ( i use 3 lbs) 1 can Campbell's Cream ofChicken -Mushroom Soup 1/2 cup Gingerale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL

Shelley, That dumpling is just something that I wing. I basically make my regular bread stuffing, (onions and celery sauted in butter, seasoned with fresh sage, parsley, salt and pepper, bread cubes, tossed with a little chicken broth) and then I add a few eggs, 2 to 4 depending on the other ingredients. Mixture should be on the damp side. Butter some cheese cloth or a clean tea towel and top with the bread mixture. Shape into a log and roll up. Bring a large pot of water to a boil, salted or seasoned with chicken bouillon. Poach the dumpling in the liquid for about 45 minutes to an hour depending on size. Remove from the water, let it rest for 5 to 10 minutes. Unwrap , slice and serve as a side with roast turkey/chicken and lots of gravy.