Subj : Re: Crampers
To   : Ruth Haffly
From : Dave Drum
Date : Sun Apr 30 2023 05:15:38

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 RH> Good to see you're back home after giving all of us another scare.

 DD> You wwere scared? I was terrified. (no joke) I knew that my kidneys
 DD> had shut down and if they didn't come back I was going to have to ca$h
 DD> in that pre-paid cremation I bought a few years ago.

 RH> Glad that you didn't cash in and are still around.

Me, too. Although there was some doubt this week. I collapsed in a heap at
home and 9-1-1 zoomed me back to hospital where it was determined that 
I was near to bled out internally. They just cut me sdrift again - feeling
much better about life this go.

 DD>      8<----- Brevity edit ----->B

 DD> Here's another I stumbled across and made my own. Highly recommended.

 DD>       Title: Swiss Chicken Casserole (Crock Pot)
 DD>  Categories: Poultry, Cheese, Soups, Dairy
 DD>       Yield: 6 Servings

 RH> Looks good. We provided dessert for our small group at church
 RH> yesterday, did a blueberry torte. Basically a graham cracker bottom
 RH> layer, a mix of eggs, sugar & cream cheese on the second layer--baked
 RH> both of those for a bit. After it cooled, topped with blueberry pie
 RH> filling and chilled, then topped with Cool Whip. Our single guy in the
 RH> group really enjoyed it, said it was even better than the lemon pound
 RH> cake I make that (now had been) was his all time favorite.

Here's another to spring on them .... it's near the top of my "Round Tuit"
list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Four-Layer Chocolate Dessert
 Categories: Cakes, Nuts, Cheese, Chocolate, Dairy
      Yield: 15 servings
 
      1 c  A-P flour
    1/2 c  Cold butter
      1 c  Chopped walnuts; toasted,
           - divided
      8 oz Cream cheese; softened
      1 c  Confectioners' sugar
     16 oz Whipped topping; thawed,
           - divided
  2 1/2 c  Milk
7 13/16 oz (2 boxes) instant chocolate
           - pudding mix
      1 c  Semisweet chocolate chunks
           Chocolate syrup
 
  Set oven @ 350ºF/175ºC.
  
  Place flour in a small bowl; cut in butter until
  crumbly. Stir in 1/2 cup walnuts. Press onto bottom of
  an ungreased 13x9-in. baking dish. Bake until light
  golden brown, 12-15 minutes. Cool completely on a wire
  rack.
  
  In a small bowl, beat cream cheese and confectioners'
  sugar until smooth; fold in 1 carton whipped topping.
  Spread over crust. In a large bowl, whisk milk and
  pudding mix for 2 minutes. Gently spread over cream
  cheese layer. Top with remaining whipped topping.
  Sprinkle with chocolate chunks and remaining walnuts.
  Refrigerate until cold.
  
  Cut into bars. Just before serving, drizzle with
  chocolate syrup.
  
  Kristen Stecklein, Waukesha, Wisconsin
  
  Makes: 15 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... "You can't make a souffle rise twice." -- Alice Roosevelt Longworth
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.