Just finishing up packing for our trip south to Ft Lauderdale. I am working half a day tomorrow and coming home and packing up the car and driving to Jacksonville (about 5 hours). We will spend the night and our son Brian and granddog Evie will go the rest of the way with us. We have rented a house so we can all be together and entertain grandma and family since her house is so very small. Her birthday is Tuesday and we will start our trek home next Thursday probably stopping in Jacksonville again for a day. I am still not feeling great so I am just planning on resting and let everyone else do the cooking and entertaining. This is the first year I haven't had all the meals planned and I am not taking any food with me. Guess we will just wing it and go to the grocery store daily. We won't starve I am sure!

Prayers to all who need them. Brenda hope you mom's surgery was a success and Maggie love hang in there - we are here for you! Love to all! I'll check in when I get back home.

Talked to Rita this am and she was ready to go, but Tom wasn't. She hopes to be home by 11:3o and on the road soon after.
Our son and granddaughter arrived on the 8th and left on the 13th. I was more than ready to see them go. They don't believe in disciplining her and she is a pistol!Grandpa and grandma were not happy and it was not a good visit.Her mother didn't come and went to Canada to see her parents, which were just in Illinois.
I finally have the house back in order and doing laundry today.
Yesterday was Stan's birthday so made him a carrot cake from scratch. We are going out to eat tonite with our neighbors for supper.
Brenda, how is your mother?
Shirley how are you doing also?
Prayers for everyone. Maggie hang in there.Hugs Nancy

* * *

Happy Birthday to Pam H. in Swanton, OH. Hope your trip is going well and that you are treated to a day you'll always remember!

And tomorrow is the special day for Pat C. in Auburn, WA. Have a great day with your kids and grands!

Hugs,
Maggie

* * *

Happiest of days to Pammie and Pat !!!

Happy Birthday Pam.
Hugs Nancy

We're moving again; at least Beth and Ray are moving while I am at my grandson's wedding. That will be to my advantage as they will be moved while I am away. When I get back we will not have the computer for a day or so - Charter says they will have the tv phones and Computer back by the 2nd; but, just wait until you hear from me.
I WILL BE GOING NO MAIL TOMORROW AND WILL NOT BE BACK ON LINE UNTIL I AM BACK FROM MY GRANDSON'S WEDDING AND WE ARE COMPLETELY MOVED; PROBABLY NOVEMBER 3RD OR 4TH.
 
PLEASE DO NOT SEND ANYTHING AFTER TODAY UNTIL YOU HEAR FROM ME.
Treva

From Pat, Merritt Island, FL:: Happy birthday dear Pammie. I hope everything is just what you want for your birthday and that you will have many more.

Prayers to all in need. Love, Pat

Well the surgery went well with my Mom,excetp they gave her a lorcet for pain and it made her deathly sick because she had nothing in her stomach,reall ticked me off. Also didn't ask if she needed to go to the bathroom all day,she lay there from 10 am until 4:30 and they finally ask her. She went and went and went. I told the patient rep when she came in the next day. Also the nurses aid(we only have RN's and aids now) she dropped the temp thing on the floor then put it in her mouth!!! I will be writting an editorial to the local newspaper!!!

She is home now has 15 staples in her neck. I think she did so well because she is very active....please continue to pray for a speedy recovery for her. I guess my daughter and her daughter will leave today. She has to stop by and see her MIL on the way home.She had surgery on Monday and then had complications and had to have surgery again on Tues so it has been a rough time for her.

Thanks to all my friends here for your prayers. Love you guys you are the best!!!

Hello, all !!, I figure it behooves me to send Birthday Blessings to all of us October babies !!
Now consider yourselves blessed !!
 My best B/D gift is a
certificate for a PEDICURE and a mini-manicure !! Haven't decided when to use it! Never had either one before,so I have a new experience coming. Now I want to ride in a hot-air balloon !!!!!!!
My best wishes to all, and prayers for all the ailing.

I hope someone can help me. I had a page out of a magazine with simple soup recipes on it where you just dump cans of stuff together and heat and when I did the major clean out I threw it out. I have sent the recipes to A2Z and have searched and searched but no luck. I hope someone has them copied and if so would you please send them to the newsletter or to Maggie so she can send them to me or if you find the newsletter they are in please tell me. I live alone so don't need a big pot of soup to eat forever.Thanks to anyone who can help me.

Happy Birthday to Pam and Jean, from me!!

Brenda - I don't have the recipes, but please don't be too hard on the nurses for trying to ease your Mom's pain. I get sick on every pain killer I have ever tried. I haven't had Loracet, but codeine and Hydrocodone make me sick to my stomach!! It certainly doesn't seem to help, if you have sutures or staples in your neck, to vomit, but it does happen. Your mom would probably be better off requesting Motrin for pain in the future!! That is the strongest thing I can use!!

I am going out to play, today. It is a beautiful, crisp fall day!! Time to do the last ditch yard clean up and planting. I have flower seeds to plant, from my Lupine pods and some Purple Cone Flowers and Black-eye Susans, I harvested when I was coming home from Albany, last time. We have to clear the deck, so we can use it this winter...for what, I don't know!! I guess Mike wants go out on nice nights and enjoy a fire in the outside fireplace!!

I baked the Candy Bar Brownies again, this morning, along with some Hubbard squash and some Oven Fried Chicken. That will keep Mike busy while he watches the football game. I need to run out and get some ice cream to go with the brownies and some lemon-lime soda, to dip apple slices in, so I can make apple pie filling. I am trying a recipe for canned filling. Hopefully, it will make a good and easy filling. If not, it might be good on ice cream!

Sunday is my day to cook!!

* * *

Brenda, all I can find that might be what you seek is:
RAMEN NOODLE RECIPES
http://www.a2zrecipes.net/01072007.html

Try that and let me know if it helps. Goodness, girl! I read through some old issues (you've been with me a LONG time!) and was in tears before I found that issue.

Ladies and gents... if you have a few minutes (or hours) to spare, you should look through the a2z archives. OMG, the memories! There's oodles of them since most of the years I have done a2z, I did issues DAILY. There's a link at the top of this QT web page. Or for the lazies, lol: http://www.a2zrecipes.net/Archives.html

Reading through random issues I watched my kids grow up all over again! I went through years of hospitals for Trey and many where I didn't have 2 nickles to rub together. I saw Ingrid, Margo, Fancy and Linda flash before my eyes, all of whom left too soon. And some who left angry... we are all still family. I believe we will all be together again (for those who left angry, there was never a need for it... life is too short, my friends).

Hugs to all,
Maggie

* * *

* * *

Ooooo... lookie!

Chicken Noodle Soup
 
To 4 cups each boiling chicken broth and water, add 1 large diced onion, 2 sliced celery stalks, 1 cup each sliced carrots and sliced parsnips. Simmer for 15 minutes and add 6 ounces egg noodles, cook for 10 minutes. Add 2 cups shredded cooked chicken and heat through. Season with salt and pepper and garnish with fresh chopped parsley.

White Bean and Fennel Soup

Saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Black Bean and Corn Soup

Saute chopped onion, 1 diced jalapeno and garlic in olive oil. Add 4 cups chicken broth, 2 cans drained black beans and 1 teaspoon cumin. Simmer for 10 minutes. Puree, return to the pan and add 1 cup frozen corn kernels. Heat through. Serve with sour cream.

Creamy Tomato and Tarragon Soup

Saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and 1/4 cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in 1/3 cup sour cream and 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried. Season with salt and pepper.

Lemon Egg Drop Soup

Bring 8 cups of chicken broth to boil. In a bowl, whisk together 4 large eggs, the juice of 2 lemons and a few shakes of lemon pepper. Slowly stir in 1 cup hot broth. Reduce heat and add egg mixture, stirring constantly. Do not boil or eggs will curdle. Heat through and serve with lemon zest and shaved curls of Parmesan.

Italian Wedding Soup

Bring 8 cups of chicken broth to a boil with rind of Parmesan (optional). Add 1 pound mini frozen meatballs, 1 cup orzo and 3 cups torn greens (escarole or spinach). Simmer until orzo is tender and meatballs are heated through.

Butternut Squash Soup

Saute 1/2 sliced onion in 1/4 teaspoon dried thyme and 2 tablespoons butter until soft. Season with salt and pepper. Add 5 cups chicken broth and 2 pounds peeled and diced butternut squash. Simmer until tender and puree. Whirl in creme fraiche or sour cream and scatter with chives or parsley to serve.

Asian Dumpling Soup

Puree two cloves garlic with 2-inch piece peeled ginger and fry in oil with one bunch sliced scallions. Add 3 cups each chicken or vegetable broth and water, 1 tablespoon each soy sauce and sherry, and pinch of sugar. Bring to a boil and add frozen dumplings, julienned carrots and snow peas.

Curried Sweet Potato Soup

Add 1 pound peeled, diced and cubed sweet potatoes to 4 cups boiling water. Simmer until tender. Meanwhile, saute 2 cups chopped yellow onions in 1 tablespoon butter until golden. Puree drained potatoes with onions plus 3/4 teaspoon curry powder, 1 cup skim milk and 1/2 teaspoon salt. Return to pan; add another cup skim milk and 1 tablespoon butter. Heat through. Serve with a dash of cayenne and sour cream.

Potato Leek Soup

Saute 3 cups each sliced leeks and cubed potatoes in butter. Add 1 sliced garlic clove and pinch each of salt, pepper, thyme and nutmeg; cook 5 minutes. Add 5 cups chicken broth; boil until potatoes are tender, then puree. Reheat with 1 cup cream or half-and-half; do not boil.

Red Bean and Barley Soup

In a saucepan, saute diced celery, onion and garlic in olive oil. Add 7 cups beef or vegetable broth and bring to a boil. Pour in 1 cup quick-cooking barley. Simmer for 15 minutes. Add 2 cans drained and rinsed kidney beans and 3 cups torn spinach leaves. Serve with grated Parmesan.

Broccoli Cheese Soup

Saute 1/2 diced onion in 1/4 cup melted butter until soft. Stir in 8 ounces frozen broccoli and add 2 cans chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in 8 ounces processed cheese (like Velveeta). Mix in 1 cup milk, 1 1/2 teaspoons garlic powder. To thicken, mix 1/3 cup cornstarch with 1/2 cup water in a small bowl and stir into soup.

Sausage, Spinach and Lentil Soup

Bring six cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach.

Hamburger Rice Soup

Brown 1 pound ground beef. Drain fat, return meat to pan and add 2 (14.5-ounce) cans diced tomatoes, 2 cups cubed potatoes, 2 sliced carrots, 1 chopped onion, 1/2 cup rice, 6 cups water and salt and pepper to taste. Bring to a boil, reduce to simmer and cook for about 25 minutes.

Thai Coconut Soup

Saute 3 garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a hot chili in oil. Add 1 sliced, raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, chopped cilantro and 2 tablespoons fish sauce. Simmer for 8 minutes.

Spicy Poblano and Corn Soup

Bring 1 cup corn and 1 1/2 cups milk to a boil. Microwave 4 seeded and chopped poblano chilies, 1 cup diced onion and 1 tablespoon water on high for 4 minutes. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chili mixture and salt, and heat through over medium heat. Serve with grated cheddar cheese.

Super Vegetable Soup

In a saucepan, sweat chopped onion, green pepper and minced garlic in 2 tablespoons butter. Add 6 cups broth of your choice. Bring to a boil and add 1 cup each diced carrots and potatoes, cook for 10 minutes. Add 1/2 cup each diced zucchini and trimmed green beans plus 1 or 2 cans of diced tomatoes and 1 teaspoon of thyme or Italian dried seasoning. Salt and pepper. Simmer for another 10 minutes. Serve with floating croutons.

Potato and Bacon Soup

Cook 8 slices of chopped bacon. Drain bacon and set aside, reserving 2 tablespoons of grease in pan. Saute 1 small, diced onion. Add 6 cups chicken broth or water and 3 cups cubed potatoes, bring to boil and simmer for 15 minutes. Puree and return to pan. Add 1 (14-ounce) can evaporated milk and cooked bacon pieces, stir. Serve with snipped chives.

Turkey Sausage and Gnocchi Soup

Brown 6 ounces bulk turkey sausage. Add 2 cups water, 16 ounces frozen gnocchi, 1 (14-ounce) can beef broth and 1 (14-ounce) can Italian-style stewed tomatoes, chopped and with juice. Simmer for 10 minutes. Serve with grated Parmesan cheese.

Garlic Shrimp Soup

Make a garlic broth by smashing and peeling 2 heads of garlic and simmering on medium about 10 minutes, stirring frequently. Add 8 cups of chicken broth and a bundle of fresh herbs (parsley, thyme, oregano); simmer for 30 minutes. Season with salt and pepper and strain solids. Return liquid to pan and add 1 pound of small, peeled shrimp. Other additions could include shiitake mushrooms, frozen, shelled edamame, fresh chopped mint or parsley.

Sweet Potato, Leek and Ham Soup

Saute 1 cup diced cooked ham in olive oil. Set meat aside. Add 1 large, sliced leek and cook with 1 tablespoon water until tender. Add 3 cups cubed, peeled sweet potatoes, 1 cup chicken broth, 2 cups water and 1 (5-ounce) can fat-free evaporated milk. Bring to boil, then simmer for 15 minutes. Remove half and puree, then return to pan. Return ham and heat through. Serve with sliced leeks or scallions as garnish.

Tortellini and Pea Soup

Bring 6 to 8 cups chicken or vegetable broth to a boil and add a bag of cheese tortellini; cook for a few minutes until pasta is floating. Add frozen peas.

Cream of Crab Soup

Saute 1 small, diced onion in 2 tablespoons butter. Add 1 can cream of potato soup, 1 can cream of celery soup, 2 soup cans of milk, 1/2 soup can of water, 2 teaspoons Old Bay and 1 pound crab meat. Mix thoroughly and heat through, stirring frequently. (Substitute 1/2 pound of cooked fresh shrimp for crab.)

Mushroom and Brown Rice Soup

Saute 1 medium, finely chopped onion in olive oil until soft. Add 8 ounces sliced white mushrooms, 4 ounces baby bella mushrooms and 1 cup shredded carrots. Cook for 10 minutes. Add garlic clove, 1/4 teaspoon dried thyme, salt and pepper; cook 1 minute. Add 4 cups vegetable broth, 3/4 cup quick-cooking brown rice and 2 cups water; cover and heat to boiling on medium-high. Reduce heat to medium; cook, partly covered, 5 minutes or until rice is tender.

Asian Chicken Noodle With Snow Peas Soup

Cook and drain 8 ounces rice noodles. Combine 3 inches smashed lemongrass, 1 inch fresh ginger peeled and cut in matchsticks and 3 cups water. Bring to boil, then simmer for 10 minutes. Strain broth, return to pan and add 2 boneless, skinless chicken breasts cut in strips and 8 ounces trimmed snow peas. Cook for 5 minutes. Finish with fresh lime juice, mint leaves and Asian chili sauce such as Sriracha.

Thanks, Brenda, now I want some soup!!

Hugs,
Maggie

* * *

Brenda - This is the only thing I found that called for anything from a can:
CHICKEN AND EGG NOODLES

~Submitted by Brenda, AL

I used to make this a lot when my kids were small (seems like a million years ago). I love to eat it with just plain sandwich bread with butter on it.

Ingredients:
1 can Cream of Chicken Soup
1 bag of wide egg noodles
1 can of Veg-all or any combo of veggies you prefer
Left over chicken cut into pieces or canned works well

Directions:
Prepare noodles as directed. Add in veggies and Cream of chicken soup. Stir and cook in pot till warmed. If not soupy enough can add some chicken broth.

Serve with bread or whatever tickles your fancy. Lemon pepper adds a nice kick.

The traveler is off again.. the next time I leave this house is going to strictly pleasure!!! I'm all packed, loaded and ready to head south again. My folks are treating ME to dinner tonite..woo hoo!

Got my new kitchen window installed on Sat. What a mess! Of course the wind was blowing like a banchee and sawdust was everywhere. Yuk! And..the Asian beetles decided to come out..ewwww! So had to run to town and get this Max stuff, sprayed that all aound. Boy does that stuff work! Of course now I've swept the porch 4 times so far...

So that's still what's going on in my little world. Please hold sending me emails until Sat please. Thanks!!!

love and hugs
Podunk

* * *

Just to let you know... Carson Moore passed away yesterday with his children and wife by his side. Please pray for Judy. The future will bring her challenges, no doubt.

Thanks,
Maggie

* * *