Do You Have A Helpful Hint to Share?
11 years ago
last modified: 11 years ago
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Care to share? Do you volunteer, or have you ever?
Comments (26)Natesgram, I've worked in a NICU for 15 years and I can't tell you how much we appreciate those fleece blankets for our babies. We also have local volunteers who make isolette covers to keep the environment dark for our babies because it is developmentally appropriate (they shouldn't be born yet). Have you ever seen one? And when my late grandmother was getting chemo for pancreatic cancer, she was really appreciative of the person who made her a cozy fleece for when she got her weekly chemo infusions. I just want to send a big thank you to you for your work, because I know how much such those small things mean from the other side of the fence. Yes, I volunteer. I have volunteered in the medical tent for the NYC marathon for several years. This was before children. After 911 I volunteered making sandwiches for the rescue workers at ground zero. Before I started my career as a PA I volunteered at my local hospital transporting specimens to the lab and escorting patients out of the hospital. Currently I volunteer as a girl scout leader for my 9 year old's girl scout troop. I was never a girl scout as a child, so I am learning as I go. Even though I rolled my eyes when I was asked, I truly enjoy the girls and having a positive influence on them. We are currently involved in a project in building butterfly gardens in our community to restore monarch butterfly habitats. It is so much fun seeing these girls get involved. My mom is getting ready for retirement, she has been volunteering at our local animal shelter. I think she has always been involved in some sort of volunteer project for as long as I can remember. I guess the apple didn't fall far from the tree. :)...See MoreDo You Have A Recipe To Share?
Comments (23)Mexican lasagna I found this recipe on pinterest and it sounds like one I need to try. This amazing lasagna recipe with Tex-Mex flair is fantastic. The beef mixture includes refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before adding sour cream, cheese, green onions, olives and tomatoes for the topping. Author: Teresa Ambra inspired from Taste of Home Recipe type: Beef Main Dish/Pasta Cuisine: Tex-Mex Serves: 10 Ingredients 2 lbs. 93% lean ground beef 16-oz. can refried beans 4-oz. can chopped green chilies 1 pkg. taco seasoning or Homemade Taco Seasoning 2 8-oz. bags shredded Colby-Jack cheese, divided 16-oz. uncooked lasagna noodles 24-oz. jar Pace mild or medium chunky salsa, divided use 2 cups water (see note below) 16-oz. sour cream 2 ¼-oz. can sliced ripe olives, drained 3 green onions, chopped 3 small roma tomatoes, chopped Instructions In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well. Heat through over medium heat about 5 minutes. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking. Layer a row of four noodles and spread with one-third of the remaining beef mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine remaining salsa and water; pour over top. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes. Bake 5-15 minutes longer—until cheese melts. Let stand 10-15 minutes before cutting. Notes When pouring salsa/water mixture over top it is imperative that you cover the noodles as much as possible so they don’t get dried out while baking. You must spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick to the bottom of the pan. You can use enchilada sauce with the salsa to pour over top, if desired. Since the noodles aren't pre-cooked you cannot add additional layers or there is not enough moisture in the casserole to bake them through sufficiently. Baking time is approximate. Your oven may take 1 hour or 2 hours depending on if it runs fast or slow. Check for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked enough. If you wish to precook your lasagna noodles, cook only to al dente. Then spread the salsa over top of the casserole WITHOUT mixing it with water. Bake about 30-40 minutes or until casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or until cheese melts. Recipe by Can't Stay Out of the Kitchen at http://cantstayoutofthekitchen.com/2012/06/28/mexican-lasagna/...See MoreDo You Have Some Recipes From The Past to Share?
Comments (23)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!...See MoreHow About Sharing Your Favorite Cooking/Baking Hints?
Comments (64)Thank you for that tip to use an instant read thermometer for baking. That never occurred to me. I mean, duh! Question for the experienced bakers - do you think a pecan pie would be the same temp as pumpkin pie? I stopped making pecan pie at Thanksgiving because for some reason it just never seems to set anymore. No idea why. I used to make it every year, used same recipe every year, and then one year it was liquidy in the middle. The next times I would cook it longer and longer but it would never set. I'm thinking maybe I'd try again this year and use my instant read thermometer....See More- 11 years agolast modified: 11 years agoMarilyn Sue thanked rhizo_1 (North AL) zone 7
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