I've had this recipe since probably when I got my first computer and discovered the Internet had a bazillion recipes :-) I happened across it looking for something else and I'm going to make it, by golly, just out of curiosity. I've never baked dressing covered with a lid before, so I'm leery about that. If any of you have tried it, please let me know if it's worth the time and $$. RITZ CRACKER STUFFING 1 c. each chopped onion, celery and mushrooms 1/4 c. (1/2 stick) butter 1 pkg. (1 lb.) Ritz crackers, coarsely crushed (about 7 cups) 2 c. walnuts, coarsely chopped 1/4 c. chopped parsley 1 Tbsp. poultry seasoning 1/2 tsp. pepper 1 can (14-1/2 oz.) chicken broth 2 eggs, beaten Preheat oven to 325 degrees. Cook onion, celery and mushrooms in butter over medium heat until tender. Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and the vegetable mixture in a large bowl. Add broth and eggs, tossing to blend well. Spoon into a 2-quart casserole. Cover and bake 30 to 40 minutes until heated through.

Ham and Potato Soup Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 8 Ingredients: 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper , or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions: 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Sue

I just love potatoes! I may make those for dinner tonight to go with our BBQ ribs. Yesterday I posted that recipe for strawberries/Nutella in a graham cracker crust. The day before Terri PacNW had posted a recipe I saved for vanilla pudding so I came up with this idea: BANANA DESSERT Graham cracker crust Nutella Bananas Terri PacNW's vanilla pudding Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons natural cane sugar 5 tablespoons unsalted butter, melted Preheat oven to 350°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 to 45 minutes. Pudding: 1/3 c sugar 2 T cornstarch pinch of salt 2 c milk 2 egg yolks 2 t vanilla 2 T of butter (optional) Inside of half a vanilla bean(My addition when doing vanilla) In a medium sauce pan mix cornstarch, salt and sugar, whisk in milk...bring to a boil on medium..boil 1 minute...in the measuring cup from the milk gently whisk 2 egg yolks..when minute is up..pour about 1/3 of the milk mixture and whisk in the measuring cup with yolks...add all of that to the pan and whisk..boiling 1 more minute..stir in vanilla and butter. When crust is cool, spread 1/2 jar Nutella on bottom of crust. Refrigerate while pudding is cooking. When pudding is ready, slice 3 bananas on top of the Nutella. Pour pudding over bananas. Refrigerate.

Your timing was great. Publix has wild sockeye salmon on sale this week and I plan to stock up. We love it! I don't know why this recipe is called "Sweet Pepper Salmon" since it doesn't have any sweet peppers, but I've made it and it is delicious. It's a recipe from Publix Apron recipes, which you can get by going to the Publix website and clicking on "Aprons". Tons of recipes there. I didn't serve it over the rice pilaf. SWEET PEPPER SALMON 1/4 cup whole smoked almonds large zip-top bag 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon garlic pepper seasoning 1 1/2 pounds salmon fillets (ask to have skin removed) Cooking spray 2 (8.8-ounce) pouches pre-cooked rice pilaf 1/4 cup maple syrup 1 tablespoon light soy sauce 1.Place almonds in large zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix. Cut salmon into 4 portions, removing any darker sections. Wash hands. 2.Preheat large sauté pan on medium 2Â3 minutes. Coat salmon with cooking spray; use tongs to place in zip-top bag. Seal bag tightly and shake (or press with fingertips) to evenly coat salmon. 3.Coat pan with cooking spray. Add salmon, using tongs; cook 3Â4 minutes on each side or until fish is opaque and separates easily with a fork. Cook time may vary depending on thickness of the salmon. 4.Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2Â3 minutes or until thoroughly heated. 5.Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1Â2 minutes until sauce begins to thicken. Serve sauce over salmon; serve rice on side.