Hi Dale,

Shirley's improving. Still bursts of pain moving. Getting heavy

aid from

Lifetime Care, PT here, Social Care coming tomorrow, Nurse visit once/week, Occupational PT regarding home safety etc.. No at home personal care other than me.

That's good news and I am glad Shirley is on the mend!

I think we all concur with your sentiment.

I'm also glad that the picnic went well for all. I wish I could have

attended

this year but perhaps next year.

Someday, if the echo keeps limping along. At least this year
we had a first-timer, Mark Lewis.

No recipe right now but I have been making some interesting little bowls of food at work: black beans, seasoned rice, steak, pinto beans, red sauce and

Another reminder that recipes or ontopicizers are not strictly
required (but encouraged) in the echo. We want to keep the focus
of our discussions on food and cooking with excursions into
beverages, adult or not, kitchen and grilling equipment, and the
occasional foray elsewhere, which has included sports, handicrafts,
couponing, music, lots of stuff.

just a tiny bit of nacho cheese. Amazingly enough, a cup or so of that

will

keep me going for at least six hours without stopping.

A nutrient-dense cup of food will yield at least 600 Calories,
so that makes sense.

By the way, I have appreciated your confining your religious
commentary mostly to that link, but this is a note to all, to
be reinforced by a rules posting in this packet: please note
that political and religious discussion - even friendly - is
offtopic and moderatable here.

---------- Recipe via Meal-Master (tm) v8.00

Title: Chicken 'n' Vegetable Stir Fry
Categories: Main dish, Stir fry, Meats
Yield: 4 servings

3 tb Oil 1 lb Boneless Chicken
Breasts *
1/2 c Broccoli Florets 2 oz Snow Peas (About 1/2 C)
1 ea Carrot Med, Thinly Sliced 1/2 ea Med Red or Green
Pepper **
1 ea Env Golden Onion Soup Mix 1 t Cornstarch
1/2 t Ginger, Ground 1 1/2 c Water
2 t Imported Soy Sauce 1 t White or Rice Vinegar
1 x Hot Cooked Rice

* Chicken breasts should be cut into thin strips. ** Sweet pepper
should be cut into thin strips. In large skillet, heat oil and cook
chicken
with vegetables over medium- high heat, stirring constantly. 10 minutes
or
until chicken is golden and vegetables are crisp-tender. Thoroughly blend
golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and
vinegar; stir into chicken mixture. Bring to a boil, then simmer
uncovered
t minutes or until sauce is thickened. Serve over hot rice and garnish,
if
desired, with sliced green onion and toasted sesame seeds. MICROWAVE
DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole,
heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost
done; remove chicken and drain. Add vegetables to casserole and heat
uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion
soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into
vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce
is
thickened, stirring once. Return chicken to casserole and heat 1 minute
or
until heated through. Let stand covered 5 minutes. Serve and garnish as
above.

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