I'm so glad everyone so far is happy. It was fun hosting. Thank you to everyone. Even to the ones who had to drop out, they at least let me know. NOTE: Linda and Sue your seeds will be sent Monday 01/30. Sorry for the delay on sending them. I want to make sure on the postage. And I was not able to get to the postoffice before Monday. mkruby7

Got the info today, I will start compiling my "left-overs" after the holidays =) My want list: Hardy perennials I don't have... My list for reference, just scroll down to "Plants for trade." Unusual annuals Calendula, other than arvensis, 'Triangle Flashback' or 'Pacific' varieties Chamaemelum nobile, Roman chamomile (perennial kind) Coleus: *Palissandra *Copper Queen Corydalis: *decipiens *flexuosa Echinaceas (other than 'White Swan' and common purple coneflower) especially doubles and any orange Helianthus annuus, Sunflower 'Harlequin' and 'Claret' Heuchera: 'Cappuccino' 'Plum Puddin' Meconopsis betonicifolia Miscanthus sinensis 'Zebrinus' Sedums: *Graveyard moss *any reds/burgandys/"blacks" other than 'Dragons Blood' and 'Voodoo' Thymus spp., thyme! any variety, the more the better! Viola: *x wiliamsiana 'Singing the Blues' *x wittrockiana 'Envy' *x wittrockiana 'Silver wings' *x wittrockiana 'Tiger eyes' Don't want/need: (I either have a ton of these or they don't do well for me!) Amaranth Bachelors buttons Bee balm Gaillardia, blanket flower Hollyhocks Marigolds Morning glories Oenthera, evening primrose Spearmint Sunflowers (except those listed above) Trumpet vine Thanx for hosting! Shannon aka garden witch Here is a link that might be useful: The rest of my wants.... =)

I wrote this recipe for a contest I'm in; once you get past the paleness of the pork meatloaf compared to a beef, you'll be surprised at how tasty it is. I always bake a ham with 2 cups of leftovers in mind for this! ps: you can use all potatoes in the topping if you prefer Butternut Gold-Crowned Pork Meatloaf Meatloaf: 1/3 cup finely minced shallots or onions 2 eggs, slightly beaten 1 ( 8 oz.) can crushed pineapple (do not drain) 2 cups fine soft bread crumbs (about 4 to 5 slices white bread in food processor) 2 cups leftover baked ham, minced in food processor 1 pound ground pork Butternut Gold topping: 1 pound Butternut squash, peeled and cut into 1" chunks (about 3 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1" chunks (about 3 cups) 4 Tablespoons softened butter 1/4 to 1/2 cup warmed Half & Half (approximately) Preheat oven to 375º. Spray an 8" or 9" baking dish with nonstick cooking spray. In a large bowl, combine meatloaf ingredients, along with pepper to taste and mix to blend thoroughly. Press into prepared pan and bake for 40 minutes, or until thermometer inserted in center of loaf reaches 165º. While meatloaf is baking, prepare topping. Place squash and potato chunks in a large pot of salted water and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Drain into a colander, then use a ricer to rice chunks back into cooking pot. Add butter, enough warm Half & Half for desired consistency, and salt and pepper to taste; mash until smooth. Cover and keep warm. When meatloaf is done, remove from oven and set broiler to heat. Blot meatloaf top lightly with paper towel to absorb any liquid, and cover with squash/potato topping. Place crowned meatloaf close to broiler and broil until very lightly browned. Makes 6 servings.

I had a lot of leftover pork so I ginned up a "pork stroganoff" that came out tasty. I sauteed onion, garlic and crimini mushrooms, then added the cubed pork with 1 can beef broth and 1 Tbl tomato paste, 1 tsp worchestershire sauce, 1 tsp caraway seeds, 1/2 tsp marjoram, S&P to taste. I let that all simmer nicely and stirred in 1c sour cream and sprinkled in paprika before serving over egg noodles. Very fast and easy, and it all disappeared. I served that with tossed salad, oven roasted broccoli and pumpkin bread.