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June 06, 2020, 12:52:24 pm

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Jun 01 2020 8:12am
mycheal:  ;D

May 27 2020 8:28pm
Astro: Oldiesman:  Much better.  Thank you!

May 26 2020 1:21am
Oldiesmann: Should be fixed now. Thanks for bringing it to my attention :)

May 26 2020 1:08am
Oldiesmann: I must not have set the permissions correctly for that board when I set the site up again a few years ago (long story - there was a server crash years ago and no backup, so we had to start over from scratch). I'll fix it soon.

May 25 2020 6:09pm
Astro:   feel free to start a topic here. Any duplicated topics may be merged together so we don't have two topics of similar nature.  Has that been eliminated?

May 25 2020 6:07pm
Astro: Oldiesmann:  I'm not  trying to beat a dead horse here, but if you scan down this psge, you'll see  the following:   General Discussion Feel free to talk about anything and everything in this board. If you don't think a topic is being talked about elsewher

May 22 2020 2:46pm
brian: never   many  in chatroom here------  poor  showing

May 14 2020 9:29pm
JeanneP: Brownies.

May 11 2020 1:02pm
Oldiesmann: I don't think we allow regular members to start new topics in most of the boards here

May 11 2020 11:54am
Astro: Oldiesmann:  I briefly brought it up with So P Bubble  and she thought you might be able to rectify my dilemma. 

Cooking Recipes

Started by so_P_bubble, July 25, 2018, 10:32:15 am

Previous topic - Next topic

Mary Ann


Go under the first part with Santa and other things, at the left is a picture of the fruitcake I mentioned.  It's large, so if you want it for yourself only, you might want to order a mini which is a lot smaller. 

Mary Ann


l clicked on it..I saw Santa..but only saw the one fruit cake in large or regular...don't think that's the one...CC

Mary Ann

I'll check again, but it may be they're out of the small one, so near Christmas.  You could order the larger one and freeze part of it.  The fruitcakes come in a tin that seal very well.

Mary Ann

Mary Ann

December 09, 2018, 06:54:30 pm #93 Last Edit: December 09, 2018, 06:56:04 pm by Mary Ann

(click on the entire link)

CC, I had a hard time finding the mini-fruitcake, but I did on this page.  You have to scroll down to find it and there are a lot of suggestions you might want to consider.  I have had the 12 piece box and it is good, but I don't think it keeps as long as a solid fruitcake.  Both the regular and mini cakes are on the page so it should be easy to decide.

Mary Ann


Thank you Mary Ann...Probably will try one...I may have grandkids in and out..,wanted something just in case...Merry Christmas..CC


MaryAnn. I saw the small one for $23 plus.Shipping.  Only about 7 oz. They have gotten a little high now. This one from Meijers is not bad. It is about 8oz. Sliced. It was $4.99.Meijers bake them...

Mary Ann

Jeanne, it's the price I pay for not driving any longer.  We have a Meijer store a couple of miles from here, but I favor another supermarket and we order online.  Meijer has good values.

CC I'm glad you connected with the link.

Mary Ann


I am surrounded with 4 of the main stores. All within 2 miles,but meijers is my main one. all make deliveries or pickup but I love grocery shopping. To cold today though.

Mary Ann

Jeanne, I have gone to Family Fare for many years, long before Tom came to live with me.  He was a Meijer "fan".  He goes to Family Fare for me.  Occasionally he will get a few things from Meijer.  The reason I went to Family Fare was because it was smaller, not so busy or crowded as the Meijer store.  If Tom would be unable to pick up the groceries as he does with our online ordering, we would switch to Meijer.  Both stores are locally owned, something that appeals to me.  We have several places in town named for the Meijer family; they were and are very generous. 

Mary Ann


I still make fruit cake by my mother's recipe.  She used to make for the church Christmas bazaar and we all helped because she made so much.  I make it because when I do, I feel closer to my Mom.  Most of what I make goes to the church for people who remember it from my Mom and some who are getting used to having mine.  I tell them it's not a requirement but if they so choose they can make a donation to their favorite Outreach program.  Many do that. 

However, having heard the prices that you are being charged, I probably could make money just shipping it to you all. ;D Now wouldn't that be something! :smitten:

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and I would be the first on your shipping list! :)

Mary Ann

Bubble, I would be next - I love fruitcake.

Mary Ann


WOW!  Two sales already and it's not even close to Christmas..and I don't even have my shingle out, yet!

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I will buy one of yours anytime of year. Bet they are good


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When I was a young girl, my sisters and I lived with our paternal grandmother.  Her niece who never married also lived there with us.  Cousin Frances always made huge pans of fruit cake as Grandma liked to send a small loaf to all her nieces and nephews for Christmas--and we always had plenty to keep at home, too!



Crock Pot Ham Bone and Bean Soup

You've got a leftover ham bone so let's make some soup. There is nothing much more classic then ham and white bean soup. Use up that holiday ham bone with this traditional soup.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hr

1 lb of dry nave beans  or Great Northern

1 meaty ham bone

2 carrots diced

2 stalks of celery diced

1 medium onion diced.

1/2 tsp of garlic powder

1 1/2 tsp black pepper

1 bay leaf.

6 cups of water.

Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. See notes if using precooked beans.
Under running water rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.

Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cookeing board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed. Note: Cooking time can be decreased a few hours if using precooked beans.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I made a delicious recipe yesterday, had been procrastinating on trying it, as it requires a lot of chopping, and with my still recovering broken wrist&humerus, I dont chop very well.  However, it  calls for zucchini, Aidell's Chicken Sausage, canned tomatoes, bread crumbs, Parmesan cheese & basil. Dont forget onions & garlic. You can find the recipe on the Eating Well (magazine) website, I think zucchini stuffed w/chicken sausage.  It is wonderful.  I invited my friend & neighbor over to have dinner with me, and she loved it. I'm sure zucchini will be out of season soon most places, so print out the recipe and save till next year! It only calls for 2 zucchini, (large), but the stuffing makes a whole bunch, so you could freeze the extra, or use more zucchini.! :smitten:


Stuffed Zucchini with Chicken Sausage

this recipe is actually from AllRecipes magazine, just type in the title shown above, and click on the AllRecipes link.  I tried to copy and paste but I don't seem to know how to make it work on our S&F site :idiot2:



Here is the recipe for the Autumn Soup

                                    AUTUMN SOUP

                 1 pound ground beef
                 1 cup chopped onion
                 4 cups water
                 4 beef bouillon cubes ( or bouillon granules)
                 2 tsp. salt
                 1/4 tsp. pepper
                 1 cup diced celery
                 1  28 oz. can tomatoes
                 1 tsp. Gravy Master
                 1/4 tsp. basil
                 1/2 lb. cooked noodles or pasta

                 Brown ground beef and drain off the grease.  Bring water to a boil
                 and add all the rest of the ingredients, except the noodles/pasta.
                 Cover and simmer 30 minutes.  Add cooked  noodles/pasta  and serve.
                            Serves 6

            When I make this, I make it in my crock pot and let it simmer several hours. I think
            soup has to cook a while so all the flavors can come together.  Just don't add the
            noodles or pasta until you are ready to serve it.  I usually use small pasta instead
            of noodles, But, that is your choice..



I do a similar soup but put chicken wings instead of the ground beef. After it simmers for an hour or two, I de-bone the wings, add left over cooked rice. It's delicious!


How many chicken wings?  How much rice?

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I put 6 to 8 wings, depending of the quantity of liquid (I don't measure!) and about one cup of cooked rice. It's very versatile, so the proportions don't matter much. Sometime I add 1/2 glass of red wine if I don't have bouillon granules


More and more I am making my lazy soup. I today steamed Somme broccoli,don't drain and add one can Campbell's chicken rice or noodle soup add either water or milk ( Ouse milk) to equil a out to look about 2 cups soup.   Thicken up with the instant mash potatoe flakes. Add , I use mixture of pepper and garlic powder in every thing.  I also add a little butter. So 20 min. Can be having soup.

I have done it  with cauliflower . Massed carrots. Peas.. Sprouts. Just anything in the veg drawer.. I always run my hand masher through to make it creamy. This is made by some of he best restaurants when the run out of their fancy way. Still selling it for same price. Amazing some of their tricks.


Someone requested my recipe for Baked Slider Sandwiches.  Here 'tis:


One dozen slider buns (Pepperidge Farm makes them but I'm seeing other brands in the grocery store now)
12 slices deli-sliced ham
12 slices deli-sliced turkey
(I can get deli=sliced Oscar Mayer ham and turkey slices in the same package)

3 slices deli-sliced Swiss cheese (cut in fourths to make 12 squares)
3 slices deli-sliced mild Cheddar cheese (cut in fourths to make 12 squares)
(Actually, you can use any type of cheese you want - just make sure it's very thinly sliced)

Split buns and place bottom halves on a cookie sheet - about an inch apart.
Top each with 1 slice ham, 1 square cheese, 1 slice turkey and 1 square cheese  (meat slices have to be folded a bit)

Add top bun halves and brush with a mixture of:

4 TBS. (1/4 cup) oleo (melted)
2 tsps. white sugar
2 1/2 tsps. onion powder or dried onion flakes (I prefer the powder)
1 1/2 tsps. Honey Mustard spread (Durkees)
1 1/2 tsps. Worcestershire sauce

Melt the oleo in microwave bowl for 30 seconds. Then add other ingredients, stir and microwave about 25-30 seconds - or until honey/mustard is dissolved.
Use all of the melted mixture to brush tops of sandwiches. (I like to brush in one direction and then "criss-cross" in the other direction.  Okay to let it drip down the sides.)

Cover cookie sheet lightly with foil and let set at least an hour - longer okay.

Bake about 10-15 minutes at 350ยบ.
If not eating immediately, let cool and wrap each sandwich in foil. Freeze or can keep in fridge for several days.  When ready to eat, unwrap and microwave about 30 seconds.


Callie, I'm sorry I didn't get time to thank you for posting the recipe here for the sliders.  But "Thank You".  I intend to make them very soon!. :thumbup:


I have started using. The country crock plant. Base butter and like it. It is dairy free,gluten free plant based. I use the with  olive oil one . Will try the others. Can cook and bake like butter.


Callie, what do you mean by this: Cover cookie sheet lightly with foil and let set at least an hour - longer okay. Is this after you put the sliders on the cookie sheet?