S T O P and A D M I R E the~ ~ ~ * * * R O S E S !!!! Little ones..... B I G ONES>>>>> Just Simply A D O R A B L E !!!!!!! Once again.... the "Darling DUO has Dazzled Us with their Delightful Art work !!!!!!" Thanks Kids.... They are just Precious..... Just Sparkling..... like the Two of YOU !!!!! Thank you for the Pics!!!! and Thank you for the IDeas..... Guess * * * * ALL that Snow did Not Freeze your creatavity ...... and every time.... you give the Weather at your place.... I can see that shorty after that.... whats left of the snow storm.... arrives here in Illinois... and gives me that cardiovascular work out....SHOVELING SNOW!! so..... Thanks for everything.... the Flowers... the instuctions... and the Weather report!!!! tee hee..... Glad you guys had such a fun shopping trip... and gluing session.... GOD BLESS !!! SusieSunShine

Two of my favorite fall vegetarian soups---peanut soup and corn chowder. Both can be made 1 day ahead. Peanut Soup ----------- 1T peanut oil 1 onion, halved, sliced 3 garlic cloves, minced 3T curry powder 4C chicken stock (I use veggie stock) 1/3C rice (uncooked) 3 carrots, peeled, sliced 1/2C creamy peanut butter 1 1/2t sugar Chopped green onions and/or chopped cilantro Heat oil in heavy saucepan over medium heat. Add onion, garlic and curry powder and sauté until onion is translucent. Add 4C stock and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree about half of soup in blender with peanut butter. Return puree to saucepan. Stir soup until heated through, thinning with more stock if desired; do not boil. Mix in sugar. Just before serving, garnish with green onions and cilantro. Corn Chowder ------------ 1/2 stick butter 1 small onion, chopped 1/2C diced red bell pepper 1/2C diced green bell pepper 1/2t ground cumin 1/4t cayenne pepper 1/4C all purpose flour 1C canned chicken/veggie broth 1C milk (don't use skim) 1 16- to 17-ounce can whole-kernel corn, drained, liquid reserved Minced fresh cilantro (optional) Melt butter in heavy saucepan over medium heat. Add onion and bell peppers, cumin & cayenne and sauté about 8 mins. Add flour and stir 1 more minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisk until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve. (This is also good topped with sour cream and/or shredded cheddar cheese).

The kids and I LOVE Tuna Casserole. DH HATES it! We don't have it anymore, but now I am thinking the heck with him, I want it! LOL I make it like this. Cook a 8 oz bag of egg noodles. Drain and cool slightly. Put in casserole with 1 can tuna 1/2 cup Miracle Whip about 1 cup diced celery and 1/3 cup chopped onion 1/2 cup milk Mix all ingredients. Heat one can cream of celery soup and 1 cup shredded cheddar cheese until cheese is melted. Add to cooked noodle mixture. Salt and pepper it. Top with crushed potato chips. Bake at 425 about 20 minutes.

It depends upon how important it is to either of us. My husband doesn't like mushrooms but doesn't notice them if they are diced, so I slip them in - sometimes in slices and he will comment but I notice it doesn't affect his portion amount any! However, I just love tuna salad on an open face sandwich and he really detests it. He likes twice baked spaghetti and I'm not a huge fan - too much cheese for my taste. So, I make up and freeze his portions of the twice baked with leftover spaghetti and on those nights he has a yen, I fix him a salad and his spaghetti and on that night I'll have a cold open faced tuna salad sandwich. We both end up happy campers. It's just the two of us now, so this really isn't a problem and it doesn't happen all that often to be a "chore" on either end. For the most part we both like pretty much the same dishes. If we both want different things that night, I just accomidate. For the most part, we like stuff prepared the same way with just a few exceptions.