~~*~~Versatile Dish #3-Italy~~*~~

Using same recipe above; Omit the corn and olives ,and chili powder,( leave out),add to it instead,1/4 tsp. Italian seasoning,or( fresh oragano,and basil,if you have a herb garden.) Always use 'fresh herbs' when you can.And you might want to add a 'tad' more garlic..1-tsp. Worchestershire sauce.Instead of rice cook one small package of spaghetti;...Continue following the recipe above.

" And we thought Blake was sooo cute when he took that first step."

~~*~~ Versatile Dish #4-Really 'down-and-out'.~~*~~

Real low on food,but always have canned tuna?..Try using tuna,instead of corned beef; No it will not have a fishy taste! The best spaghetti I ever ate was made with tuna.Use any of the above recipes,but omit corned beef, and add 1 can of tuna; Drain can of tuna.If it is packed in oil..drain then fill back up with water and drain again.Add to any of the recipes and cook as usual;You can add two cans of tuna instead of one if you have them too spare;...If sauce gets too thick add a little water to it..a little at a time until you get the consistancy desired; Sauce should be med-thick when done;

" Tommy, give that cat back it's bowl of milk, I will give you some"

{Now Missy if that isen't cheap,and delicious..then I don't know what is;This was my favorite dish to cook for the 'girls' when they suddenly appeared at lunch time.Of course I shoo them out of the kitchen, so they can't discover my 'secret recipe"..haha.}

"Laura, didn't Gramma tell you to keep your birds in the cage ?"

~~*~~ "Po'Boy" ~~*~~

My youngest brother Delton Tate named this dish ,while he was staying with us when he was 16,( He is 60 now..that tells you how long this recipe has been in the family.) Actually I got it from a friend, who got it out of a "Family Circle" magazine; My husband hated casseroles and such type dishes, but he loved this one; This too can be doubled or tripled; This recipe is for 4-6 people;

INGREDIENTS; you will need; Bisquick,(unless you like to make your own biscuits from scratch, if so, use about a half recipe)..Bisquick-1-cup. 1-lb..hamburger meat; 1-Pkg.dried vegetable soup mix (Knorr's is good but expensive-cheaper brand works just fine.) 1-med.onion, chopped, or dehydrated onion----1-clove garlic-minced, or you can use garlic powder---Any vegetable you want to add..I usually add a can of mixed vegetable, or frozen ones, fresh celery, or fresh bell pepper.You can add any vegetable, or none..good both ways.----Salt and pepper to taste---1-tsp. worchestershire sauce;~~~~~

To begin the recipe, follow directions on dried soup mix, and put it on to cook...Meanwhile..Brown off 1-lb. hamburger meat in skillet; when almost done, add onion, garlic, and any fresh vegetables you use, and saute for 5-10 minutes (not all the way done)..( only celery and bell pepper needs sauteing, any other vegetables just put into pot where soup is cooking.) In the pan with the hamburger, add flour a little at a time, as the hamburger absorbs it..If you use real lean hamburger, you will have to add about 2-tablespoons, oil .When hamburger cannot absorb any more flour, put it along with sauted vegetables, into the soup, stirring all the time until soup thickens; If it is too thick , add water until it is in the consistancy of on the thin-side of gravy. Now while the hamburger is browning off ( med.heat)..Mix about 1-cup bisquick with a little water at a time mixing well after each addition, until it is a sticky dough. Set aside until ready to use. After you get the hamburger in the soup, and thickened just right, drop the bisquick mix- 1-teaspoon at a time into the soup/sauce; Cover and turn to simmer-low..not a hard simmer.In about 5 minutes, very carefully, without breaking the biscuits up, stir (in between the biscuits) on the bottom, for it has a tendency to thicken on the bottom, and may scorch. Cover and cook about 5 minutes more.Take fork and open one of the biscuits. If not doughy inside they are done. I usually make large biscuits and when I serve I break one large one into halves, and ladle the sauce/gravy over each; Add a nice salad to this and you have a meal fit for a king ( a poor king..but no less a king).

NOTE; If you would like the biscuits crusty and brown....preheat oven to 400 degrees; Follow recipe as usual until you put the biscuits mix in ( on top of soup/hamburger mix); Once the biscuits are in brush carefully with oil ,or melted butter or margerine; Place the whole pot toward the top shelve of your oven; Cook until biscuits are brown..about 10 minutes; Remember to stir the bottom in between..and if you are going to place them in oven be sure you are using a pot that does not have plastic handles (alot of the pots now days have oven-proof handles)....but be sure before you place in oven.

"You go right back out side, Kenneth Wayne,and wash your feet.Look what you have done to my floor !"

~~" HELPFUL- HINT "~~

The upper shelf of the oven (shelf placed near the top of oven), cooks the top most; Use for browning, and fast cooking; The shelf nearest the middle is the medium cooking place; Use to cook roasts, turkey, whole chickens, hams, pies and cakes, etc;The shelf nearest the bottom, cooks most on the bottom; Use for baking potatoes, etc; Did you ever make cookies and followed the recipe carefully and half of them burned on the bottom before they were done?..Chances are that you had two pans and placed one on the lowest shelf..they were the ones that burned; Make cookies one sheet at a time and place on center shelf, unless directions state otherwise;

"There goe's "Sugar",looks like the baby gave her some jelly beans too."

~~*~~ Hot Potatoe Salad ~~*~~

I thought I picked this recipe up from old family tradition..but no one in the family would claim it..so I guess I made it up..but that does not mean it is not delicious.I have yet to take this to a gathering dinner, that I did not bring an empty bowl back; It is one of the most requested at a pot luck dinner;

Here you have' the least added the better'; Ingredients; ( for 4-6 people.) 6-8-medium size potatoes ( russet-never 'new' potatoes-too sweet), peeled and cut into pieces like you would do for mashed potatoes, cover with just enough water to cook Place on burner with lid on pot, boil; Meanwhile the potatoes are cooking; Chop 1/2 lb. bacon into small pieces and brown off -well done-crisp..set aside in about 2-tablespoons of the bacon grease.(You can add more bacon if you like). While that is cooking;.. Into large bowl, chop fine 2-3 lg.stalks of celery (I usually use the leaves too as they have the most flavor)...1-medium onion chopped fine..1-clove of garlic minced (optional)...1-large or two med-size dill pickles; a little bit..-(2 tablespoons) ,dill pickle juice, salt and pepper to taste, and 1-cup mayonnaise ( Best Foods only- for MY salads), mix well; Once the potatoes are done, drain and mash as you would for regular potatoes but dont add any thing to them..Put all the mashed potatoes in the bowl with the other ingredients, then on top of the potatoes, put the bacon and 2-tablespoons of bacon greese (I know it isen't healthy, but we dont make this that often, give up your margerine for the day-same difference..well almost..)..Mix all well.: You can sprinkle the top with a little papricka, or parsley to give it some color; NOTE; this should be made right before you serve it, as it is served warm...but to really bring the flavor out, make it a little ahead of time and place in 200 % oven to keep warm; When I take it to dinners, once I get there, I put it in 200 % oven until it is time to eat; Do not refrigerate, unless you aren't going to eat it right away, then warm before eating..It is not too good cold; Add more mayonnaise, pickle juice, salt, etc if needed..Dont make it too mayonnaisey..too greasy;

"Where is my Daddy ?"

~~*~~ Quickie Chuck-Wagon Beans ~~*~~

Serves 6-8 I usually make this along with my hot potatoe salad for bar-b-ques's;

Ingredients;..1-large can (or two 14 oz cans) Pork'n beans ( I like Van Camp's brand the best)..1-lg. onion ,chopped med.fine;..2-cloves garlic I love fresh garlic)-optional-..12-14 oz ..bacon, slices;...1/2 med. bell pepper, chopped into large pieces.(this is really what makes it..but if you dont like bell pepper..omit it).1/4 cup brown sugar-loose-not packed..unless you like it sweeter, then use more;..2-tablespoons-heaping-of regular mustard; Mix everything together except the bacon ( un cooked), then, place in sheet cake baking pan..or pyrex cake dish..anything that is oven-proof and big enough to hold it all; Once it is in the baking dish, lay the bacon slices on top,as close together as you can get; You may not have room for all I have set, but you can criss-cross it too, and use as many slices as you have room for. You dont have to use them all; Place in 400% preheated oven, until it begins to bubble..then turn oven down to 300-350%, and cook, 45 minutes to an hour. You can tell when its done, if the bacon on top is brown and crispy; Be sure you put it in a deep enough pan, as it will bubble over into your oven..Place on middle shelf of oven, and place foil or a cookie sheet under to catch any that boils over..Ummm-Good !

Hey! I diden't say anything about my food being healthy..I just said it was cheap and good; If you are a 'Health-Nut", you will know how to change it to make it less 'un-healthy', if not,weeeel..I dont know what to tell you.!

"Thank you Roy 'T',for picking Grandma such a beautiful flower."

All right,some of you want the recipe for how I cook pinto beans like my husband liked. I must warn you now.I do not cook like the 'great chef's' tell you to. I do everything 'wrong',but it comes out 'right;'When I cook beans I make the accompaniments,real 'Oakie", cause that was what I was raised on; The menu in our house would be ,"Oakie Beans,fried potatoes,'skinny'cornbread,( recipe will follow this one),and a plate of fresh sliced sweet onion,and sliced garden tomatoe's. ,and..let's not forget the iced tea. (I make'oakie'iced tea too-Strong and sweet.)

~~*~~ Oakie Pinto Beans ~~*~~

First off I DO NOT soak my beans over night..I dont soak them at all.Soaking claims to make them cook faster,(I cook mine slow and easy.)They claim that soaking keeps the 'gas' level down, ( Oh yeah?!)The reason I dont soak, is because soaking causes the bean to fall apart. I like mine whole, unless I am making bean soup. Second.. I season my beans to start, which you are told not to put salt in the until later, because the salt will make the beans hard-"Bolderdash!", I put the seasoning in so that it will cook into the beans and not just in the bean-juice... Now that all that malarkey is out of the way I will give you the recipe;

This recipe will feed about 6-8, 'bean-eaters', and about ten regular folk. I always make plenty, because we happen to like cold beans with a hunk of onion, and a splash of 'pepper sauce'(The vinegary kind), for lunch the next day. But if I make too many I usually turn them into a pot of chili, the third day, later.

Pour out about four cups of pinto beans, one cup at a time, onto your pull-out pastry board or table top; Sort for rocks and rotten beans. Rake off into a 8 qt.stock or bean pot. Do it with all the beans; Now wash the beans in cold water 2or3 times, incase you missed a chunk of dirt; Cover beans to about 2 inches from top of pot, with COLD water. Put on stove on high heat until they come to a boil then turn burner down to a roaring simmer (that is medium-low). Cut into large or small pieces, about 1/4 lb. bacon.Or-you can use bacon grease instead, about 4 tablespoons..Now you can add bacon rind, salt pork, fat-back, ham or what have you have instead of the bacon, BUT, I like them w/ bacon; Add to the beans at start; Season with about 2 tsp. salt,(NOW), you can add more after they are done, salt to your own taste. Once they are simmering nicely, leave them alone to cook; Be sure you check them often, as they will boil all the water out..then add COLD water to them, turn up until they boil again, then turn to medium-low to simmer; and let them cook some more..About 3-4 hours, until the beans are tender and the juice is good and brown in color; I cook my beans in an electric crock-pot. Slower, but in this case, "slower is better"; Eat hot, cold or what ever..They are Gooood! My Mama always put chili powder in them about the last ten minutes of cooking, and not before. She used about 1/4 cup chili powder,(Not the real hot kind). I like them like that too; Some people put onions, garlic, etc, in you can too if you want, but "Ya caint get 'em no bettern dis."

"Alisha, Gramma, don't care if your friend IS from Mars, in my house we wear clothes !"

~~*~~ Skinny Cornbread ~~*~~

I make all kinds of cornbread, and they are all good, but my Mama made the best of all.I cant make it..nobody can..we have all tried,but it dont taste like Mama's.This 'skinny' cornbreead was my husbands favorite.He did not like thick,or sweet cornbread.An old friend, Georgina, gave the name 'skinny' to it,because it is thin.How your cornbread turns out,crusty,or soft depends on the pan you cook it in, and where you place the shelf you cook it on in the oven.Mama always cooked hers in a old black 'cast-iron' skillet.I do the same,unless I make alot, then I use a black cake-sheet pan..about 10x14..or 8x10..dont know the exact measurements.That is what you need for this recipe, or if you cut it in half,a cast-iron skillet of about 14 inches will do or a 12 inch; Preheat your oven to 400 degrees. Into large mixing bowl, pour in 2 cups yellow or white corn meal,equal amount of 'all purpose 'flour.(2 cups),3 tsp. baking powder,1 tsp. salt,1/4 tsp.soda,mix well. Pour into a measuring cup,1/4 cup vegetable oil,then fill the cup up to top with buttermilk..mix the oil into the milk well,then pour into the bowl with the other ingredients,mix well..now add enough more buttermilk to make a thick consistancy,just thin enough so it will barely pour out of bowl.( the thinner the mix,the longer it takes to cook)...let set while you take about 3 tablespoon bacon grease and place in baking pan (long,dark sheet cake pan),and place into oven about 10 minutes or less until the pan and grease are hot.Be sure you take care and dont burn yourself.Now pour the corn bread 'batter' into the hot pan,spread out evenly,then bang the pan down on counter, to make it 'settle'.Place cornbread in oven ( 400 degrees -preheated),and bake for 10 minutes, or until top is golden brown.Make sure your oven shelf is above the half way mark of your oven ( top section),or it will not brown properly.Let set a few minutes, then cut into serving pieces.We cut it long ways and slather butter in it..Oh those calories, but oh so good!Try it,you'll like it!.

"Tracey, don't you notice anything strange about Alisha's 'friends'? They are all naked!"

~~*~~ Macaroni Salad-Supreme ~~*~~

This is what my friend, Mary Rogers,(way back in 1960's) named "The Macaroni Salad Haters, Favorite Salad".Alot of people dont like macaroni salad because it is dry or bland.I promise that if you follow my recipe to a 't' you will love this one.Promise?..ok..

The secret of a good moist salad is to mix it altogether when the macaroni is still warm,the ingredients penetrate,the macaroni right away, and you can tell how moist it should be.This recipe is a large party or family gathering quanity. It will feed about 8-10 people; Ingredients.About 4-6 cups of salad macaroni.(I like the tiny shell or swirls ..I call 'screwy' maccaroni,as the ingredients clings to it better;) But any small maccaroni is fine.1-large, or two med.size -onions,chopped;3-4 stalks of celery,chopped fine;1-large or two medium size dill pickles, chopped (you can use sweet pickles if you wish..but that will just ruin it good);1-small can (I think they come in a 2-3 oz.can) chopped black olives;1-tsp.garlic powder,or 1-2 lg.clove fresh garlic minced if you are a garlic lover like me.about 1-tsp.salt,or less;1/4 cup dill pickle juice;and a smidgin of any mixed herbs or italian seasoning..just a tiny pinch or two..Ok-Ok..1/8th of a tsp..if you just gotta have accurate measurements.About 4-6 hard boiled eggs, chopped ;I cook and taste,mix and taste, add more of each as needed, and taste so you will know;1-heaping tablespoon regular mustard (none of that fancy kind-just plain old yellow mustard); About 2 cups of Best Foods mayonnaise (No salad dressing wont work..makes it too tart.)I add about a cup of mayonnaise to start and add more as needed,so dont be afraid to add more if you wish;Pepper;Pimentos, if you like for color,chopped fine, (1-tiny jar)-optional;Here is where I differ from most people.I use Monasodium Glutemate ( MSG),in my salad;I dont use it often but it 'makes' this salad;So if you aren't allergic to it..try it or omit..You are making the salad..do what you want;About 1 tsp.will do. TO PREPARE; Fill a 8 quart BIG stock pot with water, and put on stove to boil,add a little salt to the water if you like;While the water comes to a boil,begin the rest of the recipe; Into a very large mixing bowl,add all the ingredients except for the maccaroni; Once the water boils put your maccaroni in the water and continue to boil,might have to turn the heat down just a tad if it boils over;The concoction in the bowl of the remaining ingredients should be all mixed now;It should be real soupy..if not add a tad more of dill pickle juice; Once the maccaroni is done..that means,just a dab past 'endente'..take one out to test..should be 'floppy -done' not 'firm-done'..but not mushy; Drain maccaroni into a collander;Rinse well with hot water.This is important;Many cooks tell us not to rinse maccaroni,but there is too much starch left in it for my taste; So rinse or dont rinse, but keep the maccaroni hot;,Now pour the drained maccaroni into the Big bowl with the soupy concoction,you just put together; Mix well, and add more mayonnaise, salt or what ever you dont have enough of..to taste; It should be a tad soupy,as once it all cools it absorbs all the moisture..that's why so many people's salads are too dry;Pour into a fancy bowl and decorate with,papricka,or parsley,or sliced boiled egg..what ever you want to do;Cover with plastic wrap,and refrigerate at least an hour before you serve it; That's it..enjoy.

"Ok Amber, grandma will take you to McDonalds if I get to keep the toy."

~~*~~ HOME MADE CHICKEN NOODLE SOUP ~~*~~

This dish became a 'Family-Project',and tradition, as each of my children learned to make it as well as I did (almost)when they were young kids..I use the kitchen table to make the noodles on, as I get flour all over the kitchen if I use the counter;I just cover the table with a old cloth (clean) and get busy;And when I am through, I take the cloth and all and throw it into the washing machine;Makes cleaning uo easier.

Ingredients; 1-whole chicken,with the inside stuff taken out,giblets, and cooked too.I dont know how many times I have cooked a chicken and forgot to take the paper sack out.Put the chicken in a large stock pot,I used a canning pot for my brood. A 8qt-size will do fine.Put it on to cook with two pkg.onion soup mix.Put a lid on the pot and let cook on med-low heat..Hard simmer;Chop up 5-6 stalks of celery and add along the way.( anytime),about 1/2 tsp. any mixed herb,or Italian seasoning,or fresh herbs if you grow your own.,and this is another dish the I use MSG in...abt.1-2 tsps.(optional).Cook chicken until it falls off the bone,or near;Once the chicken is done,turn the burner off and remove the chicken from soup,and tear apart on a platter, so it will cool enough to remove the bones ,fat and skin..discard these;Dont forget to skim out the pieces of fat ,skin and bone that may still be in the pot.Meanwhile; Once you have the chicken about done, it is time to make the noodles.( While the chicken is cooling is when I start making the noodles;).Place a cloth or an old sheet folded,on a table;Flour the sheet.( Sprinkle flour liberally all over an area that you will be using;) First off,break about a dozen eggs into a large bowl,dont forget to remove the shells..haha;This recipe makes a double batch of noodles, I like to keep half saved in the freezer for another time,so for just one recipe use 6 eggs;Add 1 tsp.salt to eggs and whip them to break the yokes and mix the whites and yolks together.Add flour a little at a time and mix with a fork; Keep adding the flour until it is a sticky dough;I use my hands to mix at this point; Turn your sticky dough out onto your floured table top or board,or counter,what ever you use; Knead more flour in a little at a time until the dough is stiff but pliable;Flour well, then pinch the dough in half and roll each half into a ball.Roll out one ball at a time,making sure that you have plenty of flour on the top and bottom,or it will stick to the cloth and rolling pin;If you dont have a rolling pin, I use a large wine bottle .Roll out the dough into a large circle,about 1/8th or less thick;It will be a huge circle..and it dont have to be a circle..just roll it out very thin.Flour the top with lots of flour;Now start at one side and make a tiny roll then roll the whole thing into a large roll.Should be cellender shaped; Now with a sharp knife, slice the roll cross-wise about 1/4th inch wide slices;( the thinner the better).Once you have sliced the whole roll into little 'pinwheel' slices.Roll out the other half of dough the same way, and slice the same as you did the first roll.Now fill a 6qt pot with water and put on stove and bring to boil;Once boiling, uncurl the slices of dough..they will now be one long noodle.Uncurl all of them while the water is coming to a boil.Drop about 8 noodles in the water at a time..watch carefully for they tend to boil over.Let them blanche until they puff up..a couple of minutes, then using a large spoon that has holes in it, remove the noodles,and place in a collender,that is placed in a pot next to the stove, to drain; Then add some more noodles until all are done;It takes no time at all, for they puff up instantly,when dropped in the water;Once all the noodles are done, add all of them to the chicken broth left in the big pot;Chicken should be cooled now, so use your fingers and remove all the bone skin and fat from the chicken.Cut into pieces and put back into the pot with the noodles and broth;You may have to add some more water,if it has cooked down .Cooked covered for about 20 minutes then serve;Ummm-Good!

"Yes, Bill, Grandma does like frogs.I just like them in the yard better."

~~*~~ Meatloaf Delight ~~*~~

When my children were all still at home,and we all worked or went to school,and were all on different schedules,I made a huge batch of meat loaf.I would cook half for dinner, and freeze the rest in tiny aluminium foil mini-loaf pans;They held about 8-10oz of meat loaf, and were just the right size for one person.This way if my children came home before I came home from work,they could just pop one in the oven,and eat, without having to bother defrosting a large meat loaf.I would place the meat loaves in the freezer, and as soon as they had frozen firm enough to remove,I would take them out of the foil pans and place all of them in a large zip-lock freezer bag, and put back in the freezer.I washed the pans and made my frozen potatoes,and put them in the foil pans and froze them.(recipe for the potatoes follows this recipe;) So, with that in mind I will give you the recipe for two meals,so you can freeze one and eat the other;This recipe makes about 2 large meat loafs.Will feed 6-8 people per loaf;

Ingredients;3-lbs lean hamburger meat,or chopped sirloin; 1-lb Ground turkey; 1/2-lb.bulk pork sausage, or ground pork; 2-Pkgs.Onion soup mix. 1/2 cup,finely chopped celery,with as many leafs as possible,as they have more flavor; 1-tablespoon worchestershire sauce; 1/2-tsp.Curry powder; 1/4-tsp.Italian seasoning; 3-lg.cloves of garlic,minced fine..or garlic powder (Never- garlic salt!)DO NOT SALT..the onion soup is salty enough; 1-can(10-12-oz size) of condenced milk (in the can-kind); 3-4 eggs; In a very large bowl, place all the above ingredients;Add the milk about a half can at a time..You may not need it all.Mix with your hands.(If you feel uncomfortable with this wear latex surgical gloves;)Take care in mixing.The longer you mix, the firmer it becomes.Add milk only as needed;Now once mixed, divide it in half;Freeze one half;With the other half place in a baking pan;I use a pyrex, or sheet cake pan,to give it room to seperate from the grease,as it cooks;Now..work with the loaf to form into a nice tight loaf;"Spank" it to remove air pockets and to firm it up.I turn the pan as I 'spank",and press into a smoothe firm loaf;When it is nice and 'tight',place in a preheated 350% oven,and cook for around 45 minutes to an hour;The way I tell if it is done is to place a knife in the center.If it oozes alot, it isen't done;Useing a meat thermometer,is best;After it is done,let it 'rest' for about 20 minutes before slicing;If you have followed this recipe properly,the meat will slice like roast beef;Firm slices, that dont fall apart;There you have a super meatloaf;Ummm..I am making myself hungry;

"Oh,I see you found the jellybeans,Rhonda. Would you put them up high for your Aunt Nell?"

~~*~~ My own Chineese Food ~~*~~

I started on this recipe in 1955,Trying to make it taste like real chineese food.Over the years I added to and took away until I came up with this.The trick to chineese food is to make all your preparations before you start to cook.You dont want to over cook.This is a whole dinner so will take it one step at a time.

Ingredients:..Lean pork roast...about 2-3 lbs.Cut up in small bite-size pieces,and remove most of the fat.Put aside;1-complete celery stalk,(the whole thing),cut into slices..not small;2-large onions,cut into large pieces,4-cloves of garlic,chopped;fresh mushrooms,about 1/2 lb. or more..or 1 small can of sliced mushrooms with the juice;1-small head of bock-choy ( optional);chopped into large pieces,stalk and leaves;2-3 large carrots -sliced;2-cups of bean sprouts;Other items you can add,optional are;chineese sugar pea-pods,bell peppers,etc.I dont usually use the pea pods or bell peppers..but add any vegetable you like;Long-grain white rice..about 2-cups;Chineese noodles 1-2 packages;( You can find them in your oriental section of geocery store.)Dried mustard.Cider vinegar;Monosodium Glutamate( MSG); Chicken broth powder,or crystals;I buy the jar of powdered chicken boullion;..about 3-tablespoons;Soy sauce-abt-2 tablespoons;STEP-1...Pour 4-cups water into a 4qt.pot,with 1-tsp.salt;Bring to boil and add 2 cups of long grain white rice;Stir,and put tight fitting lid on pot,turn down heat to the lowest point you can get on your stove.(Do not lift lid,you'll let the steam out, and the steam is what cooks the rice.)Cook for 20 minutes on low heat,then set aside UNcovered.NEXT-..Fill large boiling pot with water,add abt a tsp salt.Bring to boil..While the water is on,start Step 2-In a large wok or frying pan,(get it hot first), add your pork pieces.(No oil yet),turn down heat a little,but just enough to keep pork from burning.Pork will stick to the pan a little and this is what you want,for it leaves a residue,that adds alot of flavor and color to your dish..(Do not burn..that just wont work !).Turn pork pieces until all have browned off,on all sides.Place all your prepared vegetables into a large pot (except for bean sprouts..hold them out untill last),add the pork.Now pour about 1-cup of water in the pan that your pork was cooked in,stir all the 'brown carmel' on the bottom with a wooden spoon,to release the residue.(Get it all-now.)Pour into pot with vegetables;Stir,well.Add to the vegetables, your seasonings,stir again.Cover and leave on about Medium-low heat-just to simmer.Now that your water is boiling in the big pot,add the chineese noodles,and cook until well done,(about 15-20 minutes); Once they are done,pour out into a large collander,in the sink.Rinse with cold water,until all noodles are cold to the feel.This is important..if not rinsed well, they will stick together.You dont want them to stick together.Set aside to drain.Note here; I have found that if I prepare my noodles long before I start cooking ,they have a longer time to drain.If not drained well they will pop grease all over when you fry them.Even better, you can do the noodles ahead of time and fry them,and they will be ready when the rest is prepared.Takes up less room on the stove too.Now that the noodles are draining and you have stirred your vegetables a few times,lets get back to the vegatables and pork.Check them often,so they wont dry out.Add more water as needed.Taste for flavor and seasoning.You may have to add a little more chicken boullion/crystals,and soy sauce..Be careful for both are very salty.Now that the noodles are well drained,fill frying pan (any size will do),with vegetable oil, about half full.Place on high heat until oil is hot,then turn down a tad, so it wont burn.Place a small handful of noodles in the hot oil a little at a time so it wont splatter,then add more untill the bottom of your pan is covered,about 1/2 inch thick of noodles.Spread out evenly, so they will fill the pan .Brown to a golden brown,then turn and brown on the other side.Drain on thick paper towel,then repeat until you have browned all the noodles.You can leave them whole or crumble-your choise.By now your vegetables and pork,and rice should be done.Vegetables should still be crunchy,translucient..Not over cooked...Now bring your liquid in vegetables up so that they will have a little sauce to them..Not soupy..just a little saucey.Add more water or liquid chicken broth,if needed.Now is the time to put the bean sprouts in.Into a large cup,place about 2,heaping tablespoons of corn starch,or arrowroot,mix well with water,then add a little at a time to your vegetables,until its thicken slightly.Cover,and let cook 10 minutes more,then turn off.To make a spicey HOT sauce to go on the dish.Mixed powdered dry mustard with wine vinegar,a little at a time until it is smooth.Make it watery,as it will thicken as it sets.Dont make alot..a teaspoon of mustard will make plenty,as it is very HOT.;Now you are ready to serve;Place noodles on large plate.Cover with vegetable mixture,and place the white rice on as a side dish.Add your own seasoning.This was a hard recipe to write as I am a 'taste and add' cook.So I never know just the amounts I use..so do like I did.Prepare this once then you will know what it needs the next time.All I put along with this is a toss salad,and I have a meal;When I fix this as a company treat,I add to the menu,Deep fried prawns,and Won-ton soup.( which I usually get from a chineese resturant.)I buy one quart,then once home I add another quart of water, and chicken boullion,and make it enough for everyone.Some times I make Egg-flower soup,on my own instead of the wonton..see recipe below.

"You can't sit and watch that spider all day Bobby Jay,you have chores to do."

~~*~~ EGG-Flower Soup ~~*~~

You can make your own chicken broth or use canned,or the wonton soup mixes they have in packages now.Put about 4-cups of chicken broth,in a four qt. pot.Bring to a boil.Meanwhile, crack 2-3 eggs in a bowl.add salt and pepper to taste.Beat eggs well, then when broth begins to boil,'string' the beaten eggs into the broth..gradually,beating mixture in pot all the time.Eggs will cook instantly and thicken broth.I personally like to boil a chicken,then skim fat off of broth,saute 1 onion, 2-stalks of celery,then add to broth.Sprinkled green onions and pieces of chicken,adds a dab of zest,taste and prettiness to the soup.

" Katrina,when you get tired of playing with him,will you save it for Grandma's collection?"

~~*~~ Seafood Saute ~~*~~

This is very fattening..but oh sooo good to indulge in every once in awhile; Fresh prawns or shrimp, about 1-lb. shelled and deveined; 1/2 lb. Scallops, cut in half, and 1/2 to 1-lb,sole, or any mild fish,cut into small bite-size pieces; Into a good skillet, or saute pan, put 1-cube (1/4 cup), butter, and same amount of margerine. You can use all butter or all margerine, or vegetable oil. Whatever your taste demands.I like half and half. Melt slowly over med.-low burner; Add to butter..1/2 tsp.Lemon-pepper seasoning, 1/4 tsp. Celery salt, abt. 1/8 tsp. Italian seasoning or any mixed herbs. 4-lg. cloves of garlic, minced, and about 4-green onions, chopped ( blades and all). If you have fresh dill weed, this is great to add a sprig or two, chopped. Bell peppers in different colors can also be added to make pretty and taste good..but this is optional.Saute, vegetables about 3 minutes then add your seafood. Turn when shrimp or prawns are pink on one side, and fish flakes when you insert fork. Cooking time about 10 minutes. Do not over cook as the prawns will be tough. Add more butter if need. I like to make a pot of rice, and after the seafood is done, add more butter to sauce, and mix the sauce with the rice, or pour over rice ; If you are preparing a larger amount of seafood, you might let it marinade about 20 minutes in sauce before cooking. Adds more flavor too. Delicious.

" G.Grandma, agree's with you girls, your baby brother Tristan, is a gift from Heaven"

~~*~~ Heavenly-Fish ~~*~~

This dish is so simply, that you wonder at it being sooo good ! Fillet's of any kind of fish.. I usually use sole or red snapper,is good..Excellent with cod and salmon too. If you have a toaster oven, this is best and fastest. If not use regular oven. Dry fillet's and if they were frozen, make surre they are completely defrosted. Use paper towels to soak up all moisture of fish. Season on both sides wit lemon pepper or 'season-all or season-salt..'Dash' is great. Lay on shallow baking sheet, and smear top side thickly with 'Best Foods' mayonnaise. Sprinkle with shredded parmasan cheese. Bake in 350% toaster or regular oven, for about 10-20 minutes. Just until top is golden brown.Take fork to fish,if it pulls apart, (flakes), it is done.Dont over cook or fish will be too dry..Unbeleiveably GOOOOOOD!!

" You are grt. Grandma's three precious monkey's, Kacey,William,and Nickolas. How I love you!"

~~*~~ Delicious and simple Salmon ~~*~~

My sister-in-law, Ruth Tate fixed this once on a visit, and I have loved it ever since. Use any amount of Salmon fillet's you need. Best if fresh and not frozen..but frozen is good too. Dry the fillet's well. Spray toaster oven shallow baking sheet with butter flavored 'Pam' or any good cooking spray.Spread butter or margerine on top side, and sprinkle with garlic powder, and lemon-pepper seasoning. You can use 'season-all', or Mrs. Dash, your choise. Bake in 350% oven, for 10-20 minutes, depending on thickness of fillet's. Take fork and pry apart.If fish flakes they are done. These are good put on the bar-be-que grill too. This is a fine example of 'Simple is best'.

" No way am I gonna cook THIS fish Randy..You cook it!"

~~~*~~~Catch of the day ~~~*~~~

Made a big catch, and have too many fish to eat at one meal? Invite your friends and neighbors over for a fish barbeque; Get a bottle of Tereaka sauce, Lemon, garlic powder, Butter, and a large roll of foil, and you are ready to make the most mouth watering morsels of fish you ever ate.Trout,snapper,bass,etc( whole fish, cleaned, beheaded, and scaled of course), make each one up differently.One, on sheet of foil, large enough to wrap a whole fish well, place one fish ,use season salt,or Mrs. Dash,a little garlic powder and a good squeeze of lemon. If you have no lemon, use lemon pepper, and omit the season salt.,and a nice pat of butter. Wrap foil around all securely, and lay aside. Make half the fish with this seasoning. With the other half, sprinkle liberally with terake sauce, or soy sauce.Use no other seasoning except a sprinkle of garlic powder.Wrap foil around securely. When all fish have been prepared and coals have died down to a solid white, place all foil covered fish on barbeque grill, and cook about 20 minutes on each side. This is a low heat. If your coals are hot, check a fish after 20 minutes to see if its done,Cooking time depends on your barbecue coals. Throw on the grill, a few foil covered potatoes, and foil covered corn on the cob, a nice salad, and you have a wonderful meal that all will remember. My children would eat this fish, but would never touch other fish.

"Jennifer,will you put Melissa's clothes back on,for Grandma?.She has stripped again!"