Saturday Morning Hello's Thought for the Day:..... A pint of examples is worth a gallon of advice. * * * * * * * * * * * Come & Get It!.... Coffee is ready! Fill Yer Cup! Time & Temp in a "foggy, damp & overcast" Toronto is... * * * * * * * * * * * * * * Look at those temps! How did ya'll manage yesterday? I thought I was gonna die. Just like I said...first place no a/c & to top it off, when I got there, "he & she" were in Vermont & the place was locked up tight!!!!...so "no air" either! Sure didn't take me long to open the door and windows.....lol I am sure when I left the place was clean BUT there WAS "an extra fly or 15 pooping on the walls" when I left!........lol It takes me about 15-20 minutes to drive to the second place from the first one and all the way there....I was talking to myself (swearing some too), about the heat of the first place...telling "self" that IF there was no a/c...the t-shirt was coming off...didn't care!...not humane toi work like that...blah, blah....You know..the usual chitter one has with ones' self? WELL! Lo & behold I walk through the door and crap! I thought I was inside a walk-in cooler! "Mister" was home, (working from his home office)....& he said I know how bad you hate the heat...so thought I would "have it comfortable for ya". Bless his big 'ol Italian heart!!.. Needles to say...I thoroughly enjoyed my "afternoon shift". He & I chatted & did a bit of work...then we chatted some more,...then he made us lunch....lol then I finished vaccuming and packed up & headed across the top of the city...for home! They are saying we broke records yesterday. Apparently the temps rose to 33'c & with the humidex of the day....that was in the area of 107'f to 109'f! Was it any wonder I was hot?.... How about you? What was the temp where you are? A bad thing happened yesterday....gas in the Toronto area went up about 6-cents per litre! It should be in the vincinity of $1.34 to $1.35 per litre for regular grade. I had the volvo full,...(I gassed it up Wed. a.m. & it cost me $1.40-something per litre for high test)...sent dh out to gas up the grand am & his Mercedes,...wasn't too bad...$68.00 for the pair and that was for premium grade fuel in each of them too. What are fuel prices where you are? Actually...does it really mater what the price are...we have to do what we have to do and cut something else, right? Drats!!!!! I am off to "paint patio furniture" again today for Mrs. Tight-wad! I hope to get the primer coat of the "sofa" piece and maybe the 2 chairs & the table...with finish coats. IF it is hot & muggy like yesterday tho...I won't be painting...it wouldn't spread on the furniture! Last week was hard enough...it was much cooler BUT there was quite a breeze & the primer was drying 'tween the can & the piece!....(another reason I woulda liked to use Tremclad!.......) What about you? What have you got on your plan table today? I think I better shut this off for today...& tell ya to.... Take Care. Be Safe. Prayers To Those In Need.   Carol/CSW/cas * * * * * * * * * * * Green Pea Salad with Easy Cream Dressing.... 4 c. fresh or frozen green peas, cooked until just tender, rinsed under cold water (I have not used fresh, but have used frozen, which do well) 1 small carrot shredded 1/2 red bell pepper, finely chopped 1 onion, finely chopped, about 1 cup 1/2 c. finely chopped celery 1/2 c. light or regular ranch-style dressing 1/3 c. mayonnaise 1/4 tsp. dried leaf oregano 1/8 tsp. pepper 1/4 tsp. salt, or to taste In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayo and seasonings. Stir into the veggies until well coated. Chill for a few hours before serving. Serves 5 or 6 * * * * * * * * * * * Squash Casserole.......... 3 pounds yellow crookneck squash 2 cups shredded sweet onion (2 medium size onions) 1 cup water Salt & freshly ground pepper 1 stick butter (plus more for greasing the baking dish (optional) 2 teaspoons sugar (optional) 2 large eggs 1/2 cup milk Vegetable oil spray for misting the baking dish (optional) 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup crushed butter crackers Place rack in the center of the oven and preheat oven to 350° F. Cut squash crosswise into 1�?slices and place them in a medium size pot with 1 cup of the onion and the cup of water. Season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat; cover the pot and let simmer until the squash is fork-tender. Immediately drain the squash and onions and set aside. Return the pot to the stove over medium heat and add the butter. When it melts, sir in the remaining 1 cup of onions and reduce the heat to medium low. Cook the onion, stirring until it softens, 4 to 5 minutes. Stir in the reserved cooked squash and onion mixture and the sugar, if desired. Cook until any water clinging to the squash evaporates, 1 to 2 minutes. Remove from heat. In a small bowl whisk the eggs and milk to mix. Stir the egg mixture into the squash mixture. Season with salt and pepper to taste. Lightly mist a 9x13�?glass or ceramic baking dish with vegetable oil spray or but it with softened butter. Spoon the squash mixture into the dish. Scatter the cheese on top followed by cracker crumbs. Bake the casserole until it bubbles around the edges and the cracker crumbs are lightly browned, 30 to 35 minutes. This can be halved and put in a 2 quart baking dish. * * * * * * * * * * * Crab Salad Croissants.... 1 Pkg.(8 oz.) imitation crabmeat, chopped 1/2 C. mayonnaise 1/4 C. chopped celery 2 T. shredded cheddar cheese 1 T. finely chopped onion 1 tsp. prepared mustard 1/4 tsp. dill weed 1/8 tsp. salt 1/8 tsp. pepper 4 lettuce leaves 4 croissants, split In a small bowl, combine the first nine ingredients. Serve on lettuce lined croissants. Yield - 4 servings.  * * * * * * * * * * * Mookies..... (Here is a favorite recipe of ours making cookies from a muffin mix:) 1. Prepare any flavor packaged muffin mix according to the package directions -OR- make your own from scratch. Preheat the oven according to package directions. 2. Drop by level tablespoonfuls on to a lightly greased cookie sheet. Bake about ½ of the time specified for the muffins. When done, remove from the cookie sheet and place on a wire rack to cool. Mookies are best when on the soft side and eaten warm. Put 2 together with a whoopie pie filling to make your own favorite mini-whoopie pies. The possibilities are endless!..only as "limited" as YOUR Imagination! * * * * * * * * * * * I made these beans and served them as a side with the Cajun Chicken breasts. Added some barbecued grilled fresh corn on the cob and dinner was served. Cajun Skillet Beans...... 1 medium white onion, chopped 3 garlic cloves, pressed 3 celery stalks, chopped 2-bell peppers, chopped 1/4-tspn dried thyme 1/4-tspn black pepper 1/4-tspn salt 1/4-tspn cayenne pepper 1/4-tspn dried oregano 1/4-tspn dried basil 2-cups fresh ripe tomatoes, chopped roughly 1-tbspn honey 1-tbspn spicy mustard 2 cans of your choice black eyed peas and their liquid Sauté onions and garlic until soft then do the same with the celery and bell peppers. Add spices and cook until onion are golden. * * * * * * * * * * * Apple Sauce Raisin Bars...... Ingredients: 1 c. flour 2/3 c. brown sugar 1 tsp. baking soda 1 tsp. pumpkin pie spice 1 c. applesauce 1 egg 1/2 c. raisins Directions: Grease 13x9x2-inch pan. Mix all ingredients thoroughly. Spread in pan. Bake about 25 minutes. Cool. Frost with butter icing. Butter Icing 3 T. butter 1 1/2 c. powdered sugar 1 tsp. vanilla 1 T. milk Heat butter in sauce pan over medium heat until a delicate brown color. Blend in sugar, vanilla, and milk. Beat until frosting is smooth. If necessary, stir in additional milk a few drops at a time. * * * * * * * * * * * Peanut Butter Corn Flake Cookies.....(No Bake) Ingredients: 3/4 c. sugar 3/4 c. white syrup 1 c. peanut butter 4 c. corn flakes cereal Directions: Bring sugar and syrup to a rolling boil and add peanut butter. Pour mixture over corn flakes and mix until coated. Drop onto parchment paper to cool. * * * * * * * * * * * Oatmeal Cookies with Cranberries and Raisins....(time consuming BUT well worth it) This recipe originally came from Whole Health MD, I have altered it to make it lower in fat and sugar. Ingredients: 2 c. old-fashioned rolled oats 1/2 c. coarsely chopped almonds 1/2 c. butter softened (Smart Balance of other substitute) 1/2 c. applesauce or purred prunes or half of each 1 c. packed light brown sugar 1/4 c. Splenda 1/2 c. ground flaxseed 3/4 c. unbleached flour 3/4 c. whole-wheat flour 1/3 c. toasted wheat germ 1 tsp. baking soda 1 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground allspice 2 large eggs (Egg Beaters 1/2 cup) 1 tsp. vanilla extract 1/2 c. raisins 1/2 c. dried cranberries Directions: Preheat oven to 350 degrees. Spread oats on a pan and bake 10 minutes, stirring midway until light golden. Remove from oven and allow to cool. Leave oven on. In a small oven proof pan, toast almonds, stirring frequently, about 4 minutes. In a large bowl, combine toasted oats, ground flaxseed, all the flour, wheat germ, spices, baking soda and salt. Whisk well to combine. With a mixer using the wire whisk attachment, cream butter and sugars until light and fluffy. Add the applesauce or pureed prunes and combine, add the eggs and vanilla and mix well. Stir in dry ingredients just until flour is no longer visible (do not over mix). Stir in raisins, cranberries and almonds. On a lightly greased cookie sheet ( I use parchment paper) drop with a well rounded tablespoon. Bake 10 minutes or until bottoms are just golden brown. These cookies do not spread very much, you may like to flatten with the back of a spoon, your option. * * * * * * * * * * * Big Fluffy Cake.... Ingredients:   1 box of any cake mix 4 egg whites Oil per directions on box Water per directions on box Drop of vanilla extract 1 tsp. fresh coffee   Directions:   Combine wet ingredients with a hand blender only!  Add dry ingredients and blend for 2 minutes without stopping.  Bake at 350 degrees for time indicated on box.  Ice and decorate with items of your choice and enjoy!   * * * * * * * * * * * Bon Appetitte!