That would be great, Linda. I was only using what I had on hand, but tonight I will probably mix with rice and add some Caribbean hot sauce. I have ALOT, so I can try something new every day for the next week :-)

for years i worked as a banquet waitress, and many holidays i did private waitressing at homes on Thanksgiving. my last 4 years i worked for the same family and every year they made the same thing, a presentation turkey, a turkey they cut up for warming to serve at the table, the whole turkey for extras, and all the fixings. every year, everything was tossed into the trash. the first year i asked the domestic why she didn't take home at least the whole turkey for her family. she said she was told she would be charged with stealing. the last year i worked for that family, i had made a 20lb+ turkey and all the fixings, somne dishes were either prepped or cooked 2 days ahead, the turkey was cooked the day before. leftovers were to be frozen for soups, cassaroles, salads, enchiladas, sandwiches, pot pies or just for omelettes for the coming months. during that last party i found out that domestic, with 4 kids and no father in sight since the last born, had 3 kids sick and had exhasted all her holiday funds for the season. i talked her into coming to my apartment after the party ended and cut my turkey in half, and packed up some of my fixings for her to take home so she could have her Thanksgiving dinner with her kids the next day. i even gave her some Xmas gifts i got for my own kids so at least she had a start on the Santa season. that year my Saint Bernard went with less dog food and had to do with more prime rib left overs from banquets for a while, i don't think he minded much tho. it's great to see that many don't toss the turkey and try to make the most of it. for my turkey stock, i pull off what meat i possibly can and roast the bones, then slow cook them and pick the bones again then freeze. i never gave the bones to BoBo, was just too afraid of another Dr bill of my own.

Well, I am very late (don't know how I missed this earlier in the week) but I want to say that if you are not considerably better now, then you need to go back to the doctor. I can't tell you how many times I have cared for people at death's door who were told they didn't have pneumonia, except they did. And your story (sick with virus, better, then much worse) is so typical of the onset. Lavender Lass, Chicken and Dumplings made by my grandma was my favorite birthday treat! but I never make it now, for some reason. Anyway, right now my favorite soup is a chicken vegetable based concoction that I came up with a few years ago. Essentially, I started out to make basic chicken vegetable from a roast carcass -- after making the stock, added mushrooms, greens, corn, broccoli etc. I had some pumpkin (from my supply of frozen that I put up every fall) so I threw that in. Then I added some diced cooked bacon. Decided that I wanted more protein but didn't have more chicken so I tossed in a codfish filet. Lastly, on a whim, I added jerk seasoning. Sound bizarre, doesn't it? But it is so good! I think that it is the pumpkin and jerk seasoning that takes it to the next level. I made it after Thanksgiving with the turkey remains. My other favorite soups are my "walk down the vegetable aisle and get one of everything" vegetable soup -- don't skip the tomatillos! -- Cincinnati-style Chili, and a multi-bean soup that DD's kindergarten teacher helped them make in class: Thanksgiving Soup 2 cups mixed beans, washed, soaked overnight and drained 2 quarts water 1 ham bone bring to boil & simmer 2-3 hours Add: 1 large onion, chopped, 1 large can tomatoes chopped, 1 teaspoon chili powder, juice of 1 lemon, and salt/pepper to taste Simmer about 20 min. I think that I will make the chili today, come to think of it. Happy New Year to all! (and Get Well Soon!)

This is really good. * Exported from MasterCook * African Sweet Potato Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 tbsp red curry paste 1/2 tsp cinnamon 1 medium red onion -- peeled and diced 4 cloves garlic -- minced 1 sweet potato -- peeled and diced 1 large bell pepper -- seeded and diced (green, yellow, orange or red) 1 jalapeno -- seeded and finely diced 1 can black beans -- or two 4 cups veggie broth 1/2 cup peanut butter 1/2 cup boiling water 1/2 tsp red pepper flakes 2 tbsp chopped cilantro juice of one lime 1 tbsp brown sugar salt and black pepper -- to taste Heat oil and add the curry paste and cinnamon. Stir in onion, garlic, sweet potato, bell pepper, and jalapeno. Cook until fragrant. Mix peanut butter with boiling water. Add beans, broth, pepper flakes and cilantro. Simmer until veggies are tender. Stir in the lime juice and brown sugar. Season with salt and black pepper. - - - - - - - - - - - - - - - - - - -