Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Check out a recently published _Ball Blue Book_.
“Chicken — Boned
(use for all poultry)
Steam or boil chicken until about 2/3 done.
Remove skin and bones. Pack
meat into hot jars leaving 1-inch head space.
Add 1/2 teaspoon salt per
pint or 1 tsp salt per quart. Sim fat from
broth. Bring broth to a boil.
Pour over chicken, leaving 1-inch headspace.
Remove air bubbles. Adjust
caps. Process pints 1 hour and 15 minutes, quarts
1 hour and 30 minutes at
10 pounds pressure.”
I don’t precook my chicken, don’t add salt and
use boiling water instead of
broth (since I didn’t make any boiling the
chicken). Simple technique.
Lots of fun having chicken on the shelf — not in
a can from the store.
Lawanna
The Ball Blue Book says 75 minutes (pints) 90 min
(quarts) for boned
chicken.
Lawanna
Pepper and Peppercorns
Among black peppers, Tillicherry is sthe most
intesenly hot black
pepper and very flavorful.
White pepper is black pepper with the outer shell
removed. It is
more pungent than black pepper and slightly
bitter. Use it sparingly
for a pleasant heat.
Green peppercorns - the best come in a
brine-filled jar — are
unripened black peppercorns. Their fresh, tart,
subtle heat works
well in cream sauces.
Pink peppercorns are not pepper at all; theyu are
a berry from a
tropical bush. they are only available dried.
The texture is hard
and brittle and the flavor has an odd
perfuminess.
Hints & Tips
The onion family includes onion, garlic,
shallots, leeks and chives and has
over 325 members. Most are cultivated but some
varieties can be found growing
wild like wild garlic.
**Gremolata is a mixture of garlic, flat parsley
and lemon zest finely
chopped almost to dust. Use to garnish stew-type
dishes.
**If you like to eat a lot of garlic but want to
keep your friends and
family, try chewing parsley as it sweetens the
breath. It’s an old market trick and
is also supposed to help remove the smell of
whiskey.
**When making a roast, place dry onion soup mix
in the bottom of your roaster
pan. After removing the roast,
add a can of cream of mushroom soup and you will
have good brown gravy.
**Rub mayonnaise on chicken before baking it to
get a crisp, brown crust.
**Add a teaspoon of vinegar to boiling water when
cooking rice. It will be
fluffier, better tasting and less sticky.
**After stewing a chicken, cool in broth before
cutting into chunks; it will
have twice the flavor.
**To slice meat into thin strips, as for stir-fry
dishes, partially freeze it
so it will slice more easily.
**A roast with the bone in will cook faster than
a boneless roast. The bone
carries the heat to the inside more quickly.
**Removing Crayon Marks from walls: Remove crayon
marks from painted walls by
scrubbing with toothpaste
or an ammonia-soaked cloth. Rinse and dry. ***Buy
washable crayons for
children!
**Removing Heel Marks from floor: Take pencil
eraser and rub them off.
**Removing Grease Spots from walls: Hold clean
white blotter or several white
paper towels over spot and press with warm iron
until grease is absorbed by
towels. If washable paper — may be able to wipe
off with sudsy sponge,
followed by damp sponge.
**To keep lettuce in fridge, stay away from
plastic. Wrap it in either a
clean dish towel, or paper towels. It stores
well, and if you do keep it a little
long, the outside leaves just get dried out not
slimy.
**To glaze pies or cookies, brush the top with
beaten egg, or egg white.
**Add a tablespoon of vinegar to the pie dough
and a bit of sugar to keep it
from drying out when storing it for later use.
Store it in a plastic bag or
covered dish in a cool place.
**Thicken gravies with milk or broth blended in
the blender with flour. Be
sure to cook long enough to remove the raw flour
taste. You’ll never notice the
lack of fat.
This is our family favorite: (recipe is between 40-60 years old)
LEMON SPONGE
INGREDIENTS
* 4 eggs, separated
* 1/3 cup lemon juice
* 1 teaspoon lemon zest
* 1 tablespoon butter
* 1 1/2 cups white sugar
* 1/2 cup sifted all-purpose flour
* 1/2 teaspoon salt
* 1 1/2 cups milk
DIRECTIONS
1. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish, or individual serving oven safe glassware.
3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Easy Beef Pot Pie
from Campbell’s Kitchen
Prep Time: 15 min. - Cook Time: 35 min.
1/2 pkg. (15 oz.) refrigerated pie crust (1
crust)
2 cups diced cooked potato
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 1/2 cups diced cooked beef
1 can (10 3/4 oz.) Campbell’s(R) Golden Mushroom
Soup
1/3 cup water
1 tsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
Directions:
PREHEAT oven to 400°F. Bring pie crust to room
temperature.
ARRANGE potatoes, vegetables and beef in 9”
deep-dish pie plate or 1 1/2-qt. casserole. Mix soup,
water, Worchestershire and thyme. Pour over beef
mixture.
PLACE pie crust over beef mixture. Flute edges.
Cut slits in crust.
BAKE 35 min. or until hot and crust is browned.
Serves 4.
[good way to hide leftovers, LOL, between two crusts...granny]
RICE PUDDING IN A JAR RECIPE
Use a clean pretty sealable one cup measurement
jar.
1 package sugar free instant vanilla pudding. ( I
use the large box)
1 cup of instant rice
3 Tablespoons of raisins
¼ tsp. cinnamon (optional)
1/8 tsp. nutmeg (optional)
In layers:
Empty pudding mix into the jar.
Add the cinnamon and nutmeg using a spoon to
spread the spices
around the edge of the jar so it will show from
the outside of the jar.
Add a ½ in layer of the instant rice and top
with the raisins and
repeat these layers so it looks nice from the
outside of the jar.
Fill the jar with remaining rice.
Add the cooking instructions,
This is the note to attach:
Rice pudding
Empty contents of this jar into a saucepan
Add 4 cups of milk and whisk together.
Bring to a gentle boil whisking all the time its
cooking using
medium heat (if you don’t whisk it will burn).
Remove from the heat once it comes to a boil.
Let it stand till cool as it is still cooking the
instant rice, once cool then refrigerate.
You may add some vanilla if you like.
Can be served hot or cold, plain or with whip
[Has anyone tried this recipe???granny]
Foolproof Rice
You’ll never again have to deal with anything
other than perfect rice when
you make it like this in your crockpot.
1 cup regular raw, white rice
1 cup Water
2 tsp. Salt
1 Tbsp. Butter
Place all ingredients together in crockpot. Cover
and cook on LOW for 6 to 8
hours.
Note: This Foolproof Rice recipe really does
work, even with the small
amount of water required. Covering the crockpot
and setting it on Low
effectively turns your crockpot into a rice
steamer. The rice will have the
consistency of steamed rice and will not be the
kind of “sticky rice” that
you would get from cooking it in a pot on the
stove top.
Thanks for sharing the sponge cake recipe, I don’t think that I have ever made one.
Now back in the 1950’s, when Angel Food cakes were the rage, covered with whipped cream and the hole and top filled with fresh strawberries, that I made ..........with real fresh cream to beat.
African Corn Meal Cookies
1 cup white corn meal
3/4 cup granulated sugar
1/2 cup margarine
1 cup milk
1/2 teaspoon nutmeg
1 1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs (reserve 1 white for brushing cookie tops)
Preheat oven to 350 degrees F.
Dampen corn meal with 2 tablespoons water.
Sift flour, sugar and salt together and
add to corn meal.
Cut margarine into dry mixture.
Beat eggs lightly and add along with milk
to mix.
Add nutmeg.
Roll dough out to 1/4-inch thickness and
cut into 3-inch rounds.
Brush with egg white and bake on greased
cookie sheet at 350 degrees F until
golden brown.
East Indian Pea and Potato Wraps
Ingredients:
1 Tbsp cooking oil
1 Tbsp dark mustard seeds, (see glossary)
1 tsp ground cumin
1/2 tsp ground turmeric
1 cup thinly sliced onion
1 x fresh jalapeno, minced
12 oz tiny red potatoes, quartered
1 tsp salt, or to taste
1 cup water
1 x lime , juice of
1 cup frozen peas
2 Tbsp currants or raisins
1/2 cup chopped parsley or cilantro
1 pkt (10) whole wheat or white flour totillas
3 cup cooked rice
nonfat sour cream, (optional)
Preparation:
Start the rice and assemble the ingredients
first, then slice
the onions, mince the jalapeno, and start on the
spices
and vegetables. Heat a medium pot or skillet over
medium-
high heat. Add cooking oil, mustard seeds, cumin,
and
turmeric, stirring constantly. When seeds start
to pop,
add onion and jalapeno and saute a few minutes
more.
Add potatoes, salt, and water, and simmer,
covered, for
about 10 minutes, until potatoes are tender.
Watch closely
as it cooks, adding more water, if needed, just
enough to
keep the pot bottom covered until the very end.
Add
lime juice and stir quickly to deglaze the pan.
Stir in peas,
currants, and parsley. Heat through and spoon
into
warm tortillas with rice and a spoonful of sour
cream,
if desired.
Makes 10 wraps.
[LOL, another that would serve one well, if they used leftovers and even a beaten egg..........granny]
Fruited Rice Mix
1 cup long-grain rice, uncooked
1/2 cup finely chopped dried apricots
1/4 cup raisins or currants
1 (2 oz.) package slivered almonds
1 tablespoon chicken-flavored bouillon granules
2 teaspoons dried parsley flakes
1 1/2 teaspoons dried orange rind
1/2 teaspoon onion powder
Combine all ingredients; store in an airtight
container or plastic bag. Yield: 1 3/4 cups.
Directions for recipe gift card:
Combine rice mix, 2 1/2 cups water, &
2 tablespoons butter in a medium saucepan;
bring to a boil. Cover, reduce heat, simmer 20
to 25 minutes or until rice is tender & water
is absorbed. Yield: 4 to 6 servings.
Source: Southern Living Annual Recipes 1990
—
[for gifts, nice, for pre made mixes on the shelf, even better, granny]
TEXAS CORNBREAD MIX
12 wide-mouth pint (2-cup) canning jars with lids
and rings
12 cups yellow corn meal
12 cups sifted flour
3 cups sugar
3 tablespoons salt
16 tablespoons baking powder
In a large bowl, thoroughly mix all dry
ingredients. Wash, rinse and dry
canning jars, lids and bands.
Packaging note: Pre-mix ingredients thoroughly
before filling wide-mouth
pint canning jars with 2 cups each of the
finished mix. Mixing
ingredients
permits the finer flour granules to fill spaces
between the cornmeal, and
allows a single recipe to fit inside a pint jar.
Layering ingredients for
this recipe will require larger jars. Place two
cups Texas cornbread mix
in
each wide-mouth pint canning jar. Makes 12 jars.
GIFT CARD INSTRUCTIONS:
“Texas Cornbread”
>
1 container (2 cups) Texas Cornbread Mix
1 egg
1 cup milk
1/4 cup soft shortening (Crisco)
Preheat oven to 425°. Grease one 8-inch square
pan, or 8-inch cast iron
skillet, or cast iron cornbread mold. Place
cornbread mix into bowl, mix
thoroughly. Add egg, milk and shortening.
Hand-beat until smooth, about
one minute. DO NOT OVERBEAT! Bake for 20 to 25
minutes for pan or
skillet,
15 to 20 minutes for cornbread mold.
East Indian Spice Biscuits
Ingredients:
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cumin
1 tsp coriander seed
1 tsp ground turmeric
1/4 tsp ground red pepper up to 1/2
vegetable oil cooking spray
2 Tbsp minced onion
3/4 tsp minced fresh ginger
2 x cloves garlic minced
8 oz lemon low-fat yogurt
3 Tbsp skim milk
Preparation:
Combine first 8 ingredients in a medium bowl;
stir well,
and set aside. Coat a small nonstick skillet with
cooking
spray; place over medium-high heat until hot. Add
onion,
ginger, and garlic; saute until tender. Add to
flour mixture,
stirring well; make a well in center of mixture.
Combine
yogurt and milk; add to dry ingredients, stirring
just until
dry ingredients are moistened. Drop dough by
rounded
tablespoonfuls, 2” apart, onto baking sheets
coated with
cooking spray. Bake at 450F for 10 minutes or
until
lightly browned.
Yield: 2 dozen
Strawberry Pie with Rice Crust
6 ounces uncooked brown rice
2 eggs, lightly beaten
1 tbsp granulation sugar
6 cups strawberries, sliced
2 tbsp cornstarch
1 tbsp fresh lemon juice
8 tsp granulated sugar
2-3 drops red food coloring (0ptional)
1. To prepare crust, spray an 8” pie plate with
nonstick cooking spray.
In medium saucepan, bring 2 1/2 cups water to a
boil; add rice. Reduce
heat to low. Simmer covered 50 minutes or until
rice is tender. Remove
from heat.
2. Preheat oven to 400 degrees. Add eggs and
sugar to rice mixture. Mix
well. Spoon into prepared pie plate. With
rubber spatula, press rice mixture
evenly on bottom and up sides of the plate.
3. Bake 10 to 15 minutes or until firm and
slightly golden. Let cool.
4. To prepare filling: In blender, combine 1
1/2 cups of the strawberries,
cornstarch, and jice. Puree until smooth.
5. In small saucepan, bring this puree to a
boil. Reduce heat to low. Cook,
stirring frequently 3 minutes, or until puree is
thickened. Remove from heat.
Stir in sugar and foo coloring, if using. Cool.
6. Meanwhile, arrange remaining strawberry
slices over rice crust. Spoon
puree over betties. Refrigerate, covered, until
firm.
Per Serving: 198 calories, 6 g Protein, 3 g fat,
38 g Carbohydrate, 25 mg Sodium, 71
mg Cholesterol, 5 g Dietary Fiber
[LOL, another version]
Dear Crockers,
Rice can be prepared in the crockpot....here’s
one method from a good
crockpot book:
“Crock It” by Barbara Murray
2¼ c. water
1 c. rice
Crock on low 6-8 hours
If it’s too mushy, decrease water to 2 cups.
(Myron’s note: the secret is finding the exact
amount of water needed
for your favorite type of rice....and writing it
down!)
Enchladas de Picadillo - Ground Meat and
Vegetable Enchiladas – Jalisco
makes about 12
The Filling:
1/2 pound ground beef
1/2 pound ground pork
2 to 3 tablespoons olive oil or lard
1 large onion, chopped
8 to 10 cloves of garlic, minced
1 stalk of celery, chopped
1 large bell pepper, seeded and chopped
2 Anaheim chiles, seeded and chopped
2 medium potatoes, peeled and diced
1 medium zucchini, chopped
3 or 4 tomatoes, chopped
2 teaspoons Mexican oregano or favorite herbs
1/2 teaspoon cumin seeds
stock, broth or reconstituted bouillon
the kernels from 1 ear of corn
1/2 cup chopped fresh cilantro
Salsa de Jalisco ( recipe )
olive oil or lard
12 to 15 corn tortillas
Lightly sauté the meats in a heavy skillet,
breaking it apart as you work.
Remove from the skillet and set aside.
Drain of any fat that remains and wipe the
skillet clean.
Heat the olive oil or lard and gently sauté
the onion and garlic until soft and translucent
and just beginning to brown around the edges.
Add the next five ingredients and continue to
sauté until they are beginning to soften.
Add the tomatoes, oregano and cumin seeds and
continue to sauté for about 2 or 3 minutes.
Add the sautéed meats and about 1 cup of stock,
broth or bouillon and simmer until all the
vegetables are soft and the liquid has been
mostly absorbed.
Chop the corn kernels a bit or lightly pulse
in your blender and add along with the cilantro.
Season to taste with salt and fresh coarse ground
black pepper and continue to cook for another 2
to 3 minutes.
Set aside.
~~~ To Assemble
Heat a bit of oil or lard in a heavy
skillet and one at a time fry the
tortillas on both sides until softened
but not browned.
Dip the tortilla in the sauce and lay
on a flat plate.
Put 2 to 3 tablespoons of the filling
across the tortilla and roll gently but
firmly.
Place seam side down in a flat oven proof dish.
Continue until you use up either all of the
tortillas
or the filling.
Pour the remaining sauce evenly over the
enchiladas,
cover the dish with foil and bake in a pre heated
350º F oven for 20 to 30 minutes.
To Serve
shredded lettuce
finely chopped green onion, including the greens
crumbled Queso Fresco (or Fetta)
chopped fresh cilantro
chopped pickled Jalapeñps
Put the above listed ingredients into small
bowls.
Remove the enchiladas from the oven and serve
immediately with the accompanying bowls of
garnishes to be sprinkled over as each person
wishes.
Long-grain white rice is inexpensive and keeps
indefinitely; one
little cup of raw rice yields four cups cooked.
It is very adaptable
and mingles well with sauces, meats and
vegetables.
Toasted Rice With Browned Butter enhances fish or
chicken and makes a
fine supper with farm cheese and warm wheat
bread. The addition of
browned butter (the simplest of sauces) gives the
rice a full, rich
flavor. Cunningham’s newest book, “Learning to
Cook With Marion
Cunningham” (Alfred A. Knopf), will be published
in May.
Toasted Rice With Browned Butter
Active Work Time: 10 minutes * Total Preparation
Time: 30 minutes
This dish can be prepared early in the day and
reheated in the oven
when ready to serve.
1 cup long-grain white rice
2 cups water
3/4 teaspoon salt
1/4 cup ( 1/2 stick) butter
* Spread rice in single layer on 17x13-inch jelly
roll pan and bake
at 350 degrees until lightly toasted, 7 to 10
minutes.
* Bring water to boil in deep, heavy-bottomed pot
and add salt. Add
toasted rice slowly so that water continues to
boil. Stir to be sure
no rice is sticking to bottom of pan, then reduce
heat to low, cover
and simmer until tender, about 15 minutes. *
Meanwhile, melt butter
in small saucepan over medium heat, tilting back
and forth to keep
butter moving as it melts. Watch carefully
because butter will turn
light brown in seconds. Remove from heat as soon
as it turns deep tan
in color, 2 to 3 minutes. (Do not use saucepan
that is black on the
interior because you won’t be able to judge
butter’s color.) Set
aside until rice is cooked. Stir browned butter
into cooked rice and
serve hot.
* Variation: Add 3 finely chopped green onions, 1
cup finely chopped
watercress leaves, 1/2 cup finely chopped parsley
and juice of 1
lemon to cooked rice and toss to mix well. Taste
and add salt if
needed. Serve warm. 4 (1-cup) servings. Each
serving: 270 calories;
562 mg sodium; 31 mg cholesterol; 12 grams fat;
37 grams
carbohydrates; 3 grams protein; 0.14 gram fiber.
Best Rice Pudding
Active Work Time: 30 minutes * Total Preparation
Time: 1 hour
Short- or medium-grain rice makes a creamier
pudding than long-grain rice.
1 cup water
1/2 cup short- or medium-grain white rice
1/2 teaspoon salt
2 cups milk
1/2 cup golden raisins
1 cup heavy whipping cream, plus extra for
serving, optional
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
* Bring water to boil in 2-quart saucepan. Add
rice and salt. Cover,
reduce heat to low and cook, stirring 1 or 2
times, 10 minutes. Add
milk and raisins, cover and cook over low heat,
stirring
occasionally, until rice is tender, 10 to 15
minutes. * Mix cream,
vanilla, sugar and eggs in small bowl and set
aside. * Stir egg
mixture into cooked rice until thoroughly
incorporated. Pour mixture
into 8 (6-ounce) buttered custard cups until 2/3
full or into
buttered 8-inch square baking dish.
* Put custard cups or baking dish in another pan
large enough to hold
all and put in oven. Add boiling water until it
comes 1 inch up side
of larger pan. Bake at 350 degrees until custard
is set and no longer
jiggles when touched, about 30 minutes. Serve
warm or at room
temperature. Drizzle cream over each serving if
desired. 8 (1/2-cup)
servings. Each serving: 298 calories; 207 mg
sodium; 99 mg
cholesterol; 14 grams fat; 40 grams
carbohydrates; 5 grams protein;
0.17 gram fiber.
Orange Rice
Makes 4-6 servings
2/3 cup diced celery
1/4 cup butter or margarine
1 1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
2 tbsp. grated orange peel
1 tbsp. diced minced onion
1 tsp. salt
1/8 tsp. dried thyme
In a saucepan, saute celery in butter until
tender. Add the remaining
ingredients; mix well. Bring to a boil. Reduce
heat; cover and simmer for 20
min. or until rice is tender.
Quick Cooking Nov/Dec 1999
Arroz Con Queso in the Crockpot
Recipe By : NAWK/Internet
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Rice
Mexican
Amount Measure Ingredient — Preparation
Method
———— ——————
Mix thoroughly all ingredients except 1 cup of
the grated cheese. Pour mixture into well-greased
crock-pot. Cover and cook on low setting for 6
to 9 hours. Just before serving, sprinkle with
reserved grated cheese. 6 to 8 servings
Happy Cooking!
Jenny M., Moderator ~vegcrockpotcooks~
Garden Vegetable Quiche
Crust:
2 cups of cooked brown rice
1 egg white
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon seasoned salt
Filling:
1 cup thinly sliced red onion
1 cup of asparagus tips
½ cup chopped carrot
1 teaspoon butter
1 10-once cartoon of egg substitute
1/3 cup of skim milk
2 tablespoons of all-purpose flour
1 tablespoon of shredded parmesan cheese
¼ teaspoon of dried Italian Seasoning
Crust:
In a medium bowl, combine the crust
ingredients. Mix well. Press the mixture
over the bottom and sides of a 9-inch pie
plate. Microwave at high power
until the crust isset, about 1 to 2 minutes,
rotating plate once. Set aside.
Filling:
In a 2-quart casserole dish, combine the
vegetables and butter.
Cover. Microwave at high power until the
vegetables are tender-crisp, about
4to 6 minutes, stirring once or twice. Set aside
In a small mixing bowl combine the remaining
ingredients. Mix together the
egg substitute mixture and thevegetable
mixture. Microwave theegg-substitute
and vegetable mixture at medium high power
uncovered until themixture just
begins to set around the edges, stirring every 2
minutes, for atotal of 4 to
6 minutes.
Pour:
The egg substitute and vegetable mixtures into
the preparedpie crust.
Microwave at medium poweruntil set in the center,
about 1 to 2 minutes,
rotating the pie plate 3 or 4times during
cooking.
Let sit on counter 5 minutes before serving.
Enjoy!!
Beth
East Tennessee
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