Chicken Noodle Soup

1 (46-ftuid ounce) can chicken broth

1/2 pound boneless skinless chicken, cut

into bite-size pieces

1/2 cups uncooked medium egg noodles

1 cup sliced carrots

1/2 cup chopped onion

1/2 cup sliced celery

1 teaspoon dried dill weed

1/4 teaspoon ground black pepper

in large saucepan, over medium high heat,

heat chicken broth, chicken, noodles, carrots,

onion, celery, dill and pepper to a boil.

reduce heat; simmer 20 minutes or until

chicken and noodles are cooked.

Makes 8 servings

Parchment baked fish fillets

2 Tablespoons butter

1/2 Teaspoon ground ginger

1 Teaspoon each Ground Cumin, Ground Coriander

and Ground Turmeric

1/4 Teaspoon Fennel Seed crushed

1/8 Teaspoon Cayenne

1 1/2 pounds white fish

Vegetable oil cooking spray

2 medium tomato seeded and chopped

2 green onions chopped

In a small bowl combine, butter

ginger, cumin, coriander, turmeric,

fennel seeds, and red pepper; stir

until blended. Set mixture aside.

Cut fish into 4 equal pieces. Cut

4 sheets of cooking Parchment, each

about 4 times wider and 6 inches

longer than fish portion. About 1 inch

from edge of long side, spray each

piece of parchment with cooking

spray, covering an area about same

size as fish. Center a Piece of fish

on sprayed area of each Piece of

parchment.

Spread each Piece of fish with a

fourth of the butter mixture, then

top with a fourth each of the tomatoes

and onions. Sprinkle each with 1/8 tea-

spoon of the salt.

For each packet, fold edge of parch-

ment closest to fish over it, then fold

forward with fish to enclose; with

cut edge of parchment down, make

2 folds in parchment at each open-

end, pressing to crease lightly and

tucking ends under to hold in place.

(At this point, you may refrigerate

until next day.)

Place packets slightly apart

smooth side up, on a large baking

sheet. Spray packets with cooking

spray. bake in a 500 oven until fish

is opaque in center (7 to10 minutes);

cut tiny slit through parchment

into fish to check.

Immediately transfer fish packets

to dinner plates. To serve, cut packets

down center of top with a sharp knife

or scissors, then tear back parchment

just enough to expose fish. Makes

4 servings.

Both of these recipes are great!!  For the fish we used aluminum foil instead of parchment paper.  Be sure to cut slits in foil to allow it to vent.  We didn't and it was soupy.

I have had to say good by to a frend that I have none for ever.  I am not sure what's going on with her but every time we make a appointment to get together she cancels me out.  Lately she doesn't want to talk on the phone.  She cuts me off and says that she has to leave.  Yesterday she called and said that she was toing to be late.  It wasn't even the day we were to get together.  She had a "health thing" going on.  I told her it wasn't the day and she said "I got things going on tomorrow"  She has been doing this for some time now and I have decided to cut her loose.

Had an insoident on Saturday the 23 of June.  Out block watch Captain came around 10pm to hand out letters about the fire works.  I was in bed.  Dan had gone out to walk the dog.  I told the Captain that I was not opening the door and went back to bed.  I called the police and reported him.  I have kept the officers number incase he comes around and bothers us again.  I told the officer that I don't want him coming into our yard and that we were not interested in the block watch news.

This man is not a nice man.  If you have something going on and the police are involved he will tell every one in the neighbor hood about it.  He acturally gets excited about other peoples troubles.  I have never known any one like him.

I have to work Friday through Monday.  Going to be a long four days:(  God is good and I am glad for the job!!

Sauteed Shrimp In Mint Beurre Blanc

Prep Time 15 Min Cook Time 10 Min Serves 4

Ingredients

1/2 teaspoon grated lemon peel

1 cup firmly packed fresh mint leaves

6 to 8 tablespoons butter or margarine

1 to 1 1/2 pounds medium-size raw shrimp 30 to 32 per lb., shelled and deveined

1 cup dry white wine

Lemon slices

Mint sprigs

Directions

In a food processor or blender, whirl lemon peel, mint leaves, and 1/4 cup of the butter until well blended; set aside.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add shrimp and cook, stirring, until just opaque in center; cut to test about 5 minutes.
With a slotted spoon, transfer shrimp to a warm plate; keep warm.
Add wine to pan and boil over high heat, stirring, until liquid is reduced to 1/3 cup about 5 rninutes.
Add mint butter all at once and stir until butter is smoothly blended into sauce.
For a thicker sauce, stir in remaining 1 to 2 tablespoons plain butter.
Pour sauce into a warm serving dish; then add shrimp.
Garnish with lemon slices and mint sprigs.

This recipe was very tastey.  I love shrimp!!  Almost any way I can get it.

Tomorrow, we are going down to Tacoma to visit Dan's parents.  I have the whole weekend off!!  I am looking forward to hanging out with Dan.  I am not sure what we are going to do on Saturday and Sunday but I am sure that it will be fun!!

PLUMBER

Last week we had to call a plumber.  The kitchen sink was running slow.  I called Mr. Rooter.  The guy unplugged the drain and got the sink going.   It cost us over a thousand but, now Dan can put his snake down with out trouble.
I am hoping to have this weekend off.  Next week I will be working at least four days.
We are going down to Oregon the last weekend of July.  Looking forward to having dinner with Louise.

Turkey Enchilada Casserole

Ingredients

·     1 1/2 pounds ground turkey breast  

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·     1/2 cup chopped onion  

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·      1 tablespoon minced garlic

·       2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

·     1/2 teaspoon ground cumin

·     1 teaspoon salad oil

·      1 can (29 oz.) red enchilada sauce

·      Salt

·    12 corn tortillas (6 in. wide)

·    2 cups shredded reduced-fat jack cheese (8 oz.)

·     Chopped fresh cilantro

Preparation

1. 1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3.  3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

Italian Sausage and Zucchini

Preparation Time10 Min Cooking Time15 Min Ready in 25 Min
Ingredients
About 1 pound mild Italian sausage
1 medium-size onion, cut in half and thinly sliced
1 pound carrots, cut in 1/4-inch slanting slices
1 tablespoon water
1 tablespoon salad oil
1/4 pound mushrooms, cut in 1/4-inch slices
1 pound zucchini, cut in 1/4-inch slices
1/4 cup each hot water and dry sherry
1 teaspoon chicken stock base or 1 chicken bouillon cube
Grated Parmesan cheese
Directions
Remove casings from sausage and crumble meat.
Place wok over high heat.
When wok is hot, add sausage and stir-fry until browned (about 5 minutes); remove sausage from wok with a slotted spoon and set aside.
To drippings in wok, add onion and carrot.
Stir-fry for about 1 minute.
Add the 1 tablespoon water; cover and cook for 3 minutes or until carrot is tender-crisp; remove from wok and set aside.
Add oil to wok. When oil is hot, add mushrooms
and zucchini and stir-fry for 30 seconds. Add hot
water, sherry, and chicken stock base; cover and
cook for 2 minutes. Return sausage and carrot
mixture to wok and cook, uncovered, for 30 sec-
onds or until most of liquid has evaporated. Serve
with Parmesan cheese. Makes 4 servings.
I love sir-fry!!  This turned out wonderful!!
I can't play words with friends on facebook.  It causes my computer to run slow.  I have asked advice on facebook but, no one has said anything.  It's to bad because I am not much into computer games and I like scrabble a lot:(