Jane - I did buy WESTBOURNE LITTLE LAMB on the Lily Auction last year. The hybridizer, Mary Jane Meadows, goes by the username Bubbles. She lives in Tennessee and is the sister of hybridizer Wes Kirby (famous for Red Volunteer and Orange Vols). I also bought her Westbourne Wild Rose Petals. Unfortunately, I can't give you a true picture of WLL's performance. We are in a severe drought here in Tennessee, and none of my daylilies are performing up to par this year. WLL only had a few buds and the rabbits ate several. When established, it's supposed to have 30 buds and 6-way branching. The petal color is actually a pale yellow that fades to white in the hot sun. I love the bloom, and I hope it performs better next year. Here's WESTBOURNE WILD ROSE PETALS You can her other daylilies at http://www.westbournedaylilies.com/index.htm Debra

In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb

This is my recipe that I use for chili. I know, in Texas there should be no beans, but I add them anyway and call it: YANKEE CHILI SOUP 1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all (I like to use about 1 pound of ground beef and 1 pound of ground pork) 1 whole sweet yellow onion coarsely chopped 4 to 6 cloves of garlic finely chopped 2 large cans chopped tomatoes 1 or 2 cans Rotel tomatoes & green chilies 2 cans red kidney beans (drained) 1 large jar of Spicy V-8 juice ¼ cup cumin ¼ cup chili powder 1 whole jalapeno or can use any dried hot pepper 1 teaspoon cayenne pepper, either flakes or ground Freshly ground salt and pepper to taste Olive Oil Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wont turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread. This will serve about 8 large bowls of chili. LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so Ill give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you cant remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you dont overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor. Lindas Chuck Roast ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3 to 4 pound chuck roast 3 tablespoons olive oil 6-8 cloves of garlic, finely chopped 1 whole sweet onion 4-6 large carrots diced 3-4 stalks of celery cut into medium dice 3 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 2 cups chopped cabbage 1 head of fennel, chopped 2 plum tomatoes crushed 1 dried bay leaf 2 sprigs fresh thyme 2 springs fresh oregano 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary ½ teaspoon crushed red pepper flakes (optional) ¾ cup dry white wine and/or ½ cup cognac 2 large potatoes, roughly chopped 2-4 cups broth (beef, mushroom, or vegetable or a combination of these) Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread. Lindas Osso Buco of Veal ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon paprika 4 veal shanks, tied to secure meat to bone 3 tablespoons olive oil 2 cups chopped high-quality bacon 6-8 cloves of garlic, thinly sliced 1 whole sweet onion 2 large carrots diced 3 stalks of celery cut into medium dice 2 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 1 fennel bulb, roughly chopped (optional) 2 plum tomatoes crushed ½ lemon zest only 1 dried bay leaf 2 sprigs fresh thyme 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary 1 teaspoon dried fennel seeds ½ teaspoon crushed red pepper flakes ¾ cup dry white wine ½ cup cognac 4 cups broth (chicken, veal, mushroom, or vegetable) Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping. King Ranch Casserole By: Nancy H. Rosenberg Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if its not exactly gourmet fare? Its beloved nonetheless. FYI, no one knows where the name originated, but the dish didnt come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes. Yield: 10 to 12 servings. 1 (3- to 4-lb.) broiler-fryer, cut up 1 tsp. salt 1 (10 3/4-oz.) can cream of chicken soup 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies 1 large onion, chopped 1 large green pepper, chopped 1 1/2 tsp. chili powder 12 corn tortillas 2 c. shredded Monterey Jack or "Mexican-style" cheese garlic powder to taste Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.

How did we go from recipes to allergies and clogged arteries? Anyone who is worried about heart health is not going to make Sue's recipe and anyone who has peanut allergies is not going to make it either. I think Sue was just asking for recipes. Steak Diane 2 lb. beef round cut 1/2" thick 1/2 C dry sherry - 1/4 C. water 2T, steak sauce 2 tsp. snipped chives 1 tsp. dry mustard instant meat tenderizer 2 T. cooking oil 6 oz. sliced mushrooms sautéed 1/4 C. brandy Trim excess fat. Cut meat into 8 portions. Pound to 1/3" thickness. Combine sherry, water, steak sauce and mustard. Pour over steak in shallow dish. Cover and marinate in refrigerator 2 - 4 hours. Drain, reserving marinade. Pat meat dry. Use tenderizer according to directions on label. Brown steak pieces two at a time over high heat in hot oil about 2 min. each side. Remove to serving plate. Cover and keep warm in slow oven while cooking remaining meat. Add reserved marinade and mushrooms to skillet. Bring mixture to boiling and pour over meat. To serve, warm brandy in small pan. Ignite and slowly pour over meat. Makes approximately 8 servings. I know, I know, some of you will say you shouldn't use marinade that raw meat has been in so I'm saving you the time....I've been doing it for years and so far, I've lived to be 79 and have never gotten sick from it! And think about it, the meat has been sitting in the marinade already, and the meat is raw and you're cooking it with the marinade on it!