OFFERS TODAY: Tuesday Feb 10, 09 1 offer Bi-color Mixed varieties? 1 offer Watermelon Sugar Baby 1 offer Melon: Honey Dew 4 offers Maltese Cross 1 offer Watermelon Jubilee 1 offer Large Pear Shaped Tomato 1 offer Passion Flower Passiflora caerulea yr unknown Comm. pk 1 offer Lavatera Mont Blanc Annual yr unknown Comm. pk Full Sun 1 offer Euphorbe Summer Icicle Annual yr unknown Comm. Pk Sun to Part Shade 1 offer Thyme (Organics Biologique) Comm.pk yr unknown 1 offer Lettuce Mesclun Bon Vivant yr hand written on it 2008 1 offer Dill Chia Brand Herbs Comm year unknown 1 offer Morning Glory Heavenly Blue Comm yr unknown 1 offer Tomato Brandywine (Oragnic Biologique) yr marked out 1 offer Castor Bean feels like 4 seeds comm. pk unknown yr 1 offer Tomato could be black no other info 1 offer Heirloom Tomato Basinga 2006 1 offer Isis Yellow Flag 2 offer Asclepias Soulmate Pink zone 3-9 Please note I have NO clue what the first one might even remotely be, your guess is as good as mine! Also remember anything you are requesting could be on your list and if I have put one pack in your bag already and you request these extras too, then you have 2 I will not pull the first pack or the requested. It would be too confusing to try to keep up wiith I think so you will just have 2 lol. :) Fran

Yay, computer virus has been annihilated, boy, that ain't cheap! Anyway, here you go, Annie! Cherry Garcia Ice Cream Source: Ben & Jerry's Ice Cream & Dessert Book. 1/4 c shaved plain chocolate (recommended Hershey's Special Dark candy bars) 1/4 c fresh Bing Cherries, halved & pitted 2 large eggs 3/4 c sugar 2 c heavy cream 1 c milk Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, continue freezing until ice cream is ready. Makes grateful 1 quart. Linda

Bamia (sweet & sour okra) 1 lb small okra pods 2 tbls EVOO 1 tbls honey Salt & pepper to taste 1 tbls lime juice ½ cup water Wash okra and pat dry. Top and tail it, discarding any blemished or hard pods Heat the oil in a heavy saucepan and sauté okra 3-5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice and water. Cover, lower heat, and simmer 15 minutes, adding more water if necessary, until pods are tender. Source: Traditional Egyptian dish. Stewed Chickpeas & Okra 2 tbls oil 1 cup okra in ½-inch slices ½ cup chopped onion ½ cup chopped green pepper 1 can (14 ½ oz) diced tomatoes ¼ tsp oregano ¼ tsp ground cumin 1/8 tsp salt 1/8 tsp red pepper 1 cup cooked or canned chickpeas Heat oil over medium high heat in saucepan. Add the okra, onion, and bell pepper and cook, stirring, until softened. Stir in the tomatoes. Add the spices. Stir in the chickpeas, bring to boil, lower the heat and simmer, uncovered, ten minutes. Source: "Wholesome Harvest" Okra Crustini 12-15 okra, sliced 6 garlic cloves, minced 2-4 paste tomatoes, diced handful basil, chopped white wine salt & pepper to taste Olive oil French bread Diagonally cut French bread about 3/8 inch thick. Brush with olive oil and toast both sides, preferably over a charcoal fire; of in the broiler. Saute okra in olive oil, 3-4 minutes, then add garlic and continue cooking until garlic just turns golden. Add tomatoes and a dash of white wine. Add salt & pepper. When juices start to flow add the basil. Cook until tomatoes have fully softened and their juice combines with the okra. Pile the mixture on the toasted bread slices. Source: Original recipe. Bhindi Bharwan (Indian Stuffed Okra) 1 lb okra* 3 tbls oil 1 tsp cumin seeds 1 med onion, chopped 2 green chilies, seeded & chopped ¾ inch ginger, finely chopped 1 tomato, chopped stuffing: 3 tsp ground coriander 2 tsp ground tumeric 2 tsp ground fennel seed 2 tsp Amchur (dried mango powder) 1 tsp cayenne ½ tsp salt Cut the stalk off each okra pod and make a lengthwise slit. Combine stuffing ingredients and mix well. Stuff each pod with the mixture. Saute cumin with a little oil until it starts to crackle. Add onion, chilies, and ginger and sauté until the onion turns transparent. Add tomato and cook until it turns pulpy. Add the okra and cook for 5 minutes until tender and well coated with the sauce. Serve with rice. *Zucchini or other summer squash can be substituted. Source: "The Food of Asia"

Finally getting back to this thread! LOL! Here's the recipe as written.....and made by me for a lot of years. But in recent years I have modifyed it. You will notice that it is basically 3 cups of nuts and 3 cups of fruit...plus 1/2 cup raisins. So I make up the 3 cups of nuts out of pecans, walnuts and hazel nuts....I don't particularly like Brazil nuts and I love hazel nuts! And I don't like marischino cherries at all.....so I make up my 3 cups of fruit with candied pineapple, cut up pieces of dried apricots....some candied peel and candied cherries and dried cranberrys.....and of course the raisins....got to have raisins!! Then proceed as directed Fruit cake....makes 1 9 x 5 x 3 inch loaf 1 1/2 c. shelled whole brazil nuts 1 1/2 walnut halves ( I use 3/4 c walnuts and 3/4 c. pecans) 1 c. pitted dates. 1 c. candied orange peel ( I also, substitute some candied pineapple for some of the orange peel) 1/2 c red marischino cherries, drained a long time!! 1/2 c green marischino cherries...NOT the mint flavored kind!! also drained 1/2 white sultana raisins 3/4 c sifted flour 3/4 c. sugar 1/2 t. baking powder 1/2 t. salt 3 eggs 1 t. vanilla Mix fruit and nuts. mix dry ingredients and sift over the fruit and nuts, tossing to coat evenly. Beat eggs until light and fluffy, add vanilla, and add to the fruit mix, tossing to mix but gently!! Butter a loaf pan ( actually you should have done this before you started!) line it with parchment and butter the parchment. Place mixture in pan, pressing down to eliminate air bubbles and bake 300deg. for 1/1/2 to 1 3/4 hrs....test with a toothpick. I soak with brandy and wrap in cheese cloth and foil and a plastic bag and store in the refrig. for at least a month. Keeps for years as long as you replenish the brandy from time to time to keep it from molding! Of course you can save some of the nut halves to decorate the top before baking if you want to be fancy schmancy. Enjoy!! Linda