Thanks again, everyone! My gram doesn't like to have her picture taken but I might take pictures of the food that we make. She never really cooks big meals anymore but she does make things like the salads (potato, macaroni, etc.) and I do make a mean fried steak (not to brag). I like the idea of calling the salad "Gram's Salad". Thanks for offering on how to post pictures but I already have! I post on the garden forums and I did take a picture of the fried green tomatoes and mom's new cookware she got. I don't have the best camera but I do get some nice pictures. Usually if I want something to eat when I'm there, she gets me to cook it or dad if he's there (when we visit). Annie, I'll be sure to say thanks for all of you and of course I always get a hug from her :). Brad AKA Moonwolf

Here ya go, Deb: Oysters Rockefeller Casserole 1 10 oz. pack frozen spinach 1/2 stick butter 1/2-1/4 cup Italian bread crumbs salt and pepper to taste 2 Tbsp. Worchestershire sauce Tabasco to taste 1 tsp. Lawrey's season salt 2 pints oyster, (mostly drained) 1/2 tsp. oregano dash of garlic salt dash of lemon juice 1/2 cup grated Parmesan cheese 1 Tbsp Herbsaint or other anise flavored liqueur Cook spinach and drain completely. Set aside. Combine all other ingredients except oysters, liqueur and Parmesan cheese, working butter into the mixture. Fold in the spinach and then the oysters. Place in a 1 1/2 quart casserole and sprinkle with the Parmesan cheese, and float the liqueur on top. Cover and bake at 350 for 30-40 minutes. My notes: This was my husband's recipe and since he never used a recipe, all measurements are approximate. This will be fairly juicy and occasionally I will incorporate an egg as a binder, but I do love the juice sopped up with good French bread (and a lamb chop or two on the side.) The anise flavored liqueur is pretty important as it gives this dish the unique flavor. Herbsaint, I believe, may only be available in Louisanna and that's the only one I've ever used. Hope you make and enjoy it. Nancy

Our 'out-laws' (DIL's parents) have a traditional Polish Christmas Vigil meal on Christmas Eve. Last night there were twenty of us at table. Champagne is served before dinner. Then there is a sharing of wafers where each person greets every other person attending, eating bits of one another's wafers. The purpose is to mend any old year's discords and wish good things for the coming year. The table is set with the best china, silver and crystal. There is straw under the white tablecloth to evoke the manger in the stable. DIL's father reads from the Bible -- and this year recounted his first nativity play, where he played the ass! Then the meal begins with homemade soup made from imported Polish mushrooms. (Evidently becoming scarce.) Salmon has been a welcome addition to dinner in recent years. The rest of the meal is varieties of pirogi and cooked cabbage. After dinner there is an enormous sweets table with homemade cakes, cookies and candy. (DGS pointed out the six kinds of cookies and the caramels he had helped his mom make. Doubly delicious!) When the children can't stand it another second, the mound presents under the tree is attacked! Towards the end of that, carols are sung in English and in Polish. DH and I drive home while some of the family goes on to mass. (DH and I are not Catholic -- which becomes more 'OK' with passing years. It's nice to visit with DIL's big, extended family.) Today is bright and sunny near Lake Michigan's shores. I see walkers, joggers, and dog walkers passing along our street already. DH and I have had our breakfast -- with the stollen I *finally* found! Happy Christmas Day, good KT friends!

Here are a couple of recipes that you might enjoy, Earl. I must say that the chowder recipe isn't something that I personally enjoyed, but our cousin and my Ken just loved it - so maybe somebody else would too - I don't know where he got the recipe from. The Etoufee from CindyMac is just outstanding! Crawfish Ãtouffée ================= Posted by Cindy_Mac, June/2002 I used fresh Prawns. Makes 4 to 6 servings 1/4 cup butter or margarine 1 medium onion, chopped 2 celery ribs, chopped 1 medium-size green bell pepper, chopped 4 garlic cloves, minced 1 large shallot, chopped 1/4 cup all-purpose flour 1 teaspoon salt 1/2 to 1 teaspoon ground red pepper 1 (14 1/2-ounce) can chicken broth 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 pounds cooked, peeled crawfish tails (or shrimp) Hot cooked rice Garnishes: chopped fresh chives, ground red pepper MELT butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired. Prep: 35 min., Cook: 30 min. ARNIE'S NEW ENGLAND FISH CHOWDER 1 pound cod 4 cups skim milk or regular 2 cups peeled diced potatoes 1/2 tsp.salt 2 tbs. of margarine or butter 1 cup sliced leek (white part only) 1 cup frozen baby green peas 2 tbsp. finely chopped parsley 1/8 tsp. white pepper 1 tbsp. fresh lemon juice Rinse fish and pat dry. Cut into 1 inch pieces and set aside. In a large saucepan over medium heat, combine milk potatoes and salt. Cover and cook for 25-30 minutes. In a small nonstick skillet melt butter. Add leeks and saute until limp. Set aside. Remove 1-cup potatoes and 1-cup liquid from saucepan, place in blender and process until smooth. Return potatoes and liquid juice to pan over medium high heat. Add sauteed leeks, fish, peas, parsley, pepper and lemon juice. Bring to a boil, reduce heat and simmer 10 minutes or until fish is done.