Slow cooker chicken cacciatore

1 cut up whole chicken (3 to 3½ lb), skin removed
1/3 cup all purpose flour
2 T vegetable oil
1 medium green bell peppermint2 medium onions
1 can (14.5 oz) Muir Glen organic diced tomatoes, undrained
1 jar (4.5 oz) sliced mushrooms drained
½ t dried oregano leaves
¼ t dried basil leaves
½ t salt
2 cloves garlic, finely chopped
Grated Parmesan cheese



Coat chicken with flour. In 12” skillet heat oil over med-high heat. Add chicken cook 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
In 3½ to 6 quart slow cooker place half of the chicken pieces. Mix bell pepper, onions, and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
Cover cook on low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts, 180°F for thighs and legs) Serve with cheese.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Serves 6

2012© General Mills

This was served at a pot luck at a parents meeting. Its very tasty.

Easy Apple-Cranberry Dessert Squares

Crust
2½ cups Original Bisquick mix
1½ cups quick cooking oats
1 cup packed brown sugar
1 cup cold butter
½ cup chopped pecans

Filling
8 cups thinly sliced peeled apples (about 5 large)
1 bag (6 oz) sweetened dried cranberries
½cup granulated sugar
1 T ground cinnamon
1 container (8 oz) sour cream
3 eggs
½ gallon vanilla ice cream

Heat oven to 375°F Spray 15x10 inch pan with cooking spray.
In large bowl, mix Bisquick mix, oats, and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture is crumbly. Remove 1½ cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes Cut into 8 rows by 4 rows.
Serve warm with ice cream.

Coffee Braid

Melt ½ lb butter
Dissolve 2 pkgs yeast in 6 T water
Combine 4 eggs, beaten, 2 cups scaled and cooled milk, 1 cup sugar, 1 t salt, 1 t cardamon, and Grated lemon rind (optional)
Add cooled butter and yeast mixture. Mix in 10 cups flour. Knead 5-10 minutes. Let rise 2 hours. Shape into desired shape. I prefer a coiled braid drizzled with a honey sugar mixture. When shaped dough has risen, bake in 350°F oven 45 minutes.



In memory of Delores

Rocky Road Fudge Gluten Free

1 bag 12 oz semisweet chocolate chips (2 cups)
1 container Betty Crocker Rich & Creamy chocolate frosting
1½ T milk
1 t vanilla
1 cup miniature marshmallows
½ cup chopped walnuts
Line 8 or 9 inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.

In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
Remove fudge from pan by lifting foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

64 Servings

Blueberry Pinwheel muffins

2 cups biscuit mix
2 T sugar
2/3 c milk
Grated rind of 1 small orange
¼ cup melted butter
1 can blueberries, drained
½ t cinnamon
1/3 c chopped nuts
1/3 c brown sugar

Mix biscuit mix and sugar. Stir in milk and orange rind. Stir until dough is smooth. Roll out dough to oblong 10x18. Brush dough with melted butter. Sprinkle remaining ingredients over dough. Roll like jelly roll, starting at 18” side. Cut bake at 425°F. 15-20 minutes.

Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Hot Fudge Sauce

3 (1 oz) squares unsweetened chocolate
1 can Eagle Brand Sweetened Condensed Milk
½ cup hot water
¼ t salt
¼ cup sugar
1 t vanilla extract



In top of double boiler, melt chocolate over hot water. Stir in sweetened condensed milk. Cook until very thick; stir constantly. Add hot water, salt and sugar.; continue to cook until mixture in very smooth and of desired thickness. Remove from heat; stir in vanilla extract. Serve hot.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

Magic Chocolate Sauce

1 can Eagle Brand Sweetened Condensed Milk
2 (1 oz) squares unsweetened chocolate
1/8 t salt
½ to 1 cup hot water
½ t vanilla extract

In top of double boiler, combine sweetened condensed milk, chocolate and salt. Cook over hot water. Stir frequently until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Serve hot or chilled.

Variations:
Chocolate Almond: Proceed as for magic chocolate sauce except add ½ t almond extract.

Chocolate Peanut Butter: Proceed as for magic chocolate sauce except add ¼ cup peanut butter.

Mocha: Proceed as for Magic Chocolate sauce exept add 1 T instant coffee, dry form.

Makes about 2 cups

Soft Custard Sauce

2/3 cup Eagle Brand Sweetned Condensed Milk
1½ cups hot water
¼ t salt
2 eggs, slightly beaten
1 t vanilla extract

In top of double boiler, combine sweetened condensed milk, water and salt; blend well. Gradually stir in eggs. Cook over hot water; stir constantly for about 20 minutes or until mixture coats a metal spoon. Immediately remove from heat. Place top of double boiler over ice water; quickly cool sauce. Add vanilla extract. Refrigerate thoroughly.

Depression Cornbread

Melt 1/3 cup any grease (bacon grease is best) in 9x9 pan.
Sift together ¾ cup cornmeal, 1 scant cup flour, 3 scant t baking powder, 1 t salt, ¼ cup sugar.
Add melted grease and 1-1/8 cups powdered milk which has been mixed into liquid. This should be about the consistency of box cake mix. The grease from the pan should coat the pan thoroughly. Bake 30 min at 400°F or until golden brown.



This recipe is very economical and good to serve with casseroles, soups, stews, etc. Excellent with beans.



In memory of Betty.

Fresh Peach Sherbet

4 c diced fresh peeled peaches (about 5 large, ripe peaches)
1 c sifted confectioners' sugar
1 can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Reconstituted Lemon Juice
4 eggs, separated


Combine peaches and sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice, and egg yolks. Blend thoroughly. Stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9½x13x2” tray or 2 quart pan. Cover with aluminum foil. Freeze about 1½ to 2 hours or until a firm mush forms. Turn into chilled, large bowl; break into pieces. Beat until fluffy but not melted. Quickly return to tray. Cover. Return to freezer. Freeze about 2 hours or until firm.

Makes about 2 quarts.

English Muffins

About 2 hours before serving.
In medium bowl, thoroughly mix 1½ cups sifted all purpose flour, 1 package active dry yeast, ½ t granulated sugar and ½ t salt. Stir in ½ cup hot tap water (120°-130°F) making a stiff dough.



Turn dough onto a floured board and knead until smooth and elastic; then roll out to ¼” thickness. With 3” round cookie cutter, cut out 6 circles; then kned scraps together and reroll dough, cutting 2 more circles. Place circles on large cookie sheet; let rise in waqrm place (80°-85°F), until double in bulk, about 45 minutes.



Preheat oven to 425°F. Bake muffins 10-15 minutes until just lightly toasted. Serve hot with butter. To reheat: split muffins horizontally and toast under broiler or in toaster.

Fresh Berry Sherbet

1½ cups fresh strawberries or raspberries
1/3 cup sifted confectioners sugar
2/3 cup Eagle Brand Sweetened Condensed Milk
2 T Lemon Juice
2 egg whites (at room temperature)

Mash berries; force through a sieve. Stir in sugar. In a large bowl, combine sweetened condensed milk and lemon juice. Fold in berry puree. Refrigerate. In a small bowl, whip egg whites until stiff but no dry. Fold into chilled mixture. Turn mixture into ice cube tray. Cover with aluminum foil. Freeze about 1 hour or until a firm mush forms. Turn into chilled medium bowl; break into pieces. Beat medium bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover. Return to freezer. Freeze until firm.



Makes about 1½ pints

Crab meat Cheese Surprise

2 cups canned or fresh crab meat
½ cup shredded Swiss Gruyere cheese or cheese of your choice
2 T Sauterne
1 t salt
Mayonnaise to moisten



Mix and pile high on toasted English Muffins and put into 450°F oven until hot. Serve immediately.

Sweet Puns

3 cups milk
½ cup butter
4 or 6 eggs
1 T salt
¾ c sugar
3 cakes or 3 packages dry yeast
¾ cup of lukewarm water
10 cups flour

Scald milk, add butter and let cool. Then add beaten eggs, salt and sugar. Add part of flour and beat. Add yeast that has been dissolved in lukewarm water. Mix in rest of flour and knead. Let rise once. Punch down and form into buns and place on cookie sheet. Let rise again and bake at 375° F for 12 minutes

Dilly Bread

¼ cup warm water
1 package dry yeast
1 cup cottage cheese (heated to lukewarm)
2 T sugar
1 T minced onion (instant or fresh)
1 T butter
2 t dill seed (or dried weed)
1 t salt
½ t soda
1 egg
2-2½ cups enriched flour


Soften yeast in water. Combine in mixing bowl; cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place until light and doubled in size; 1 hour. Stir down dough. Turn into well-buttered 8” round dish. Let rise in warm place until light, about 40 min. Bake at 350°F for 45 minutes or until golden brown. Brush with soft butter and sprinkle with salt. Serve warm.

Bakery Type Icing

3½ T flour
½ c milk
½ c shortening
½ c sugar
½ t salt
½ t vanilla
1½ c powdered sugar

Gradually blend milk into flour. Cook about 10 minutes or to a very thick paste. Stir as it scorches easily. Cool to lukewarm. Meanwhile cream shortening, sugar and salt. Add paste, beat until fluffy. Fold in vanilla and add powdered sugar.

In memory of Sye Sr.

Pineapple Fritters

1 cup flour, sifted
1 T sugar
1 t baking powder
¼ t salt
1 egg
½ cup milk
2 T melted Crisco
1 cup crushed pineapple, drained
Powdered sugar



Sift dry ingredients together. Combine egg and milk and stir into the dry mixture. Add melted shortening and pineapple. Drop by spoonfuls into Crisco heated to 365°F. Fry until golden brown 3-5 minutes. Sprinkle with powdered sugar if desired. Serve with ham, meatloaf or other meat.

Maple Nut Twist

1 package Pillsbury Hot Roll mix
¾ c warm water
1 egg
3 T sugar
1 t maple flavor
6 T butter, melted
Filling:
½ c sugar
1 t cinnamon
1 t maple flavor
¾ lb English Walnuts, chopped



In large bowl mix yeast and warm water until yeast is dissolved. Stir in egg, sugar and flavoring. Add the flour mixture. Blend well. Knead on floured surface 2 or 3 minutes until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until light and double in size. 30-45 minutes.



Divide dough in 3 balls on lightly floured board. Roll out one ball of dough to fit 12” pizza pan. Brush with 2 T melted butter and sprinkle with 1/3 of filling. Continue in the same manner, forming 2 more layers and ending with filling. Mark with glass to form a 2” circle in center. Cut through dough to outside of glass 16 wedges. Twist each of the 3 layered wedges 5 times. Let rise in warm place 30-45 min until double in size. Bake at 375°F for 20-25 min.

Drizzle while warm with powdered sugar glaze. Serve warm or cold.

Arrr! Me Maties tis a fine day for....

Tis Talk Like A Pirate Day!Happy Talk Like a Pirate Day!!!!

German Pancakes

Put ½ cup butter in heavy 8-9” fry pan. Let melt, don't brown. Mix 4 T flour and ¼ t salt, 2 t sugar, and ½ c milk. Beat smooth and add 4 eggs, one at a time. Beat well, pour into pan. Bake at 475°F for 1 min. Turn oven to 375°F and bake 8 minutes more.

September Results are...

I'm sorry I didn't keep my promise to post the results as soon as I got them. I do have the results but I don't know what they mean. It's all rather confusing and I've been trying to wrestle with feelings, emotions, and process the information that they provided. To say I am feeling confused and angry is pretty accurate maybe with a little bit of fear mixed in. It's such a dramatic change from how I was years ago. Confident to the point of cocky that something would and could be done about the cancer. I've expected the same this time around. OK this isn't going to make a ton of sense as it's jarbled and rambling and long but it is what I have to work with straight from the tape recorder.

I'm no closer to having answers than I was three months ago. the only thing I have an answer on is that I'm still hypo thyroid as I'm at an 11.? something the ink smeared so the dr couldn't read the last part of the lab tests results. 11 something is a lot better than 60 or even a 100. 

My thyroglobulin is gone.  This is a good thing. It was suspected that the surgery would make it disappear so that's one positive from the surgery in July. It's also indicates yet again that if thyroglobulin shows up that it's a red flag that the cancer is coming back. He's hoping that I'll get at least 1 to 3 years thyroglobulin free time min before it starts coming back if it's going to come back. I don't know if that's possible because it was around 29 months that it showed up last time and was dismissed until June of this year. He's increasing my doses to like .900 daily for the next 3 months to try to get me out of hypothyroidism.

The pathologist who did the peek at the mass that was removed didn't stage it. So I have an estimated stage. Apparently the lack of the thyroid gland itself means it couldn't accurately be staged so it wasn't worth the effort to stage it. I'm in the dark as to where I am on the scale. Unfortunately this is critical information if I want to be taken serious about getting a referral to an oncologist, the stuff with my dd's future, and a few other things like future health care.

The mass that was removed in July couldn't be staged because there was no thyroid to go along with  the mass and due to the butchery from the original thyroidectomy 16 years ago. Because the original surgeon didn't do the surgery in July and the changes the original surgery did to the landmarks and grooves and some other things it's hard to get an accurate picture of just where this mass was and what it was doing. Without the original information and going just off of what was sent it was to hard to do a stage. So that means the doctors are going to stage me off of my age and the fact it was in the lymph nodes and not off the reality. 

Clear as mud? Will it be accurate no. The stage that I am given will not be accurate and it could cause long term issues with far reaching implications. It sets me up as looking like a first time re-occurrence  not a 2nd time re-occurrence. The endo is pretty positive that this will impact my future treatment and my candidacy for dd's guardianship but his hands are tied because the pathologist didn't stage it and he can't really stage it because of lack of information in my files. Death and retirement of medical providers stinks.

So this is how it breaks down per a Wolters Kluwer scale. I'm not sure what that is. I get a TX primary tumor cannot be assessed score. Why? It was removed 16 years ago. I get a T3 score because of it being over 4 cm in size but because of the original thyroid missing, I can't really have a T3 because 1. I have a TX 2. can't tell how this mass was laying in relation to the original cancer in the thyroid 16 years ago.

I also get a T4a because of the size of the mass being far larger than anticipated but because they can't say how far beyond the original thyroid capsule it was they can't score me with this either. Since it didn't make it into the carotid artery or mediastinal vessels. I can't be a 4b, because both or at the very least one has to be involved and neither are with me.

I do get a N1 because it was in the general area of the thyroid and it was in the lymph nodes in that area and lower and metastasis was proven/shown/seen this time because of the size of the mass removed plus the cells it contained and it was in lymph tissue. But because of the lack of original tissue they can't say if it's an a or a b.

I do clearly have a M1 as it was distant and distinct metastasis (again lymph tissue being filled with it instead of thyroid gland tissue which is clearly because I don't have a thyroid any more.) so the best they can do is say the following. Since your under 45 yrs old with a M1 and a N1 and that means your most likely a Stage 2 M1.

But in the endo's gut, a Stage 2 M1 isn't accurate. Why? Because this isn't a first time occurrence of papillary cancer cells, it's in the lymph nodes but no one knows exactly why it's there. Was it present from before or after the surgeon removed the thyroid and surrounding lymph tissue 16 years ago? A questions I'd dearly love to have answered thank you very much. 

He's thinking I'm probably a Stage 4 because of the clear size, lymph node involvement, the questionable follicular stuff, and the garbled notes he's found from those involved in my care for thyroid cancer 16 years ago. At this point and time it's still uncertain where my records are at from the disappearance of 3 of the medical team members (death and retirement). Also because of stuff going from paper to electronic.

I still can't get an answer to the question of Why didn't the cancer show up on the PET, MRI or CAT scan in 2010 and prior? no one knows why it didn't show up as clearly cancer just as tissue that might need to be watched. Everyone is in agreement that the size of the tissue removed it should have shown up in one of those tests. Especially since it tested positive for thyroid cancer. This does make them wonder how many other bumps and lumps I have that will also come back positive if removed and dissected. But since the thyroglobulin is gone there's no need to look further at these weird masses.

When do I need to get concerned about enlarged lymph nodes? When do I just ignore them? I am to not worry about lymph nodes in the future. This is less than satisfactory as the dentist is very concerned about the enlarged lymph nodes he's finding that have gotten bigger instead of smaller with the two month big gun antibiotics treatment I just went through. The dentist fears it's something more serious based on what July uncovered and my weird medical family tree.

When do I get to speak to an oncologist? I don't. I don't have any reason to bother an oncologist at this time because I don't have a true stage and clearly surgery corrected the problem.

Papillary or follicular or both? It was positive for papillary and no follicular showed in the sample that the pathologist received. Could the follicular cancer be lurking? Yes, but I'm not to think on it because it hasn't show up yet.

Mysterious lumps and bumps that I have should they be checked for cancer? No. It's not felt that they need investigated because while they are growing in size and some could be lymph involved due to location and they didn't show up on the MRI, PET, or CAT scans as pure cancer. When I said that this didn't show up as cancer either on the scans oh that's right was the response I was given. Well we won't worry about it until it gets bigger so don't you worry either. Nice try. I'm worried because when the first showed up they were the size of a pea, then they went to a quarter and now they are the size of a hen's egg. (Rhode Island Red if you want to be specific ) They show to ultrasound and they show like the mass in my neck did (in fact the mass in my neck that freaked everyone out is word for word written about these other ones). It's been advised to get them checked but not considered worth it at the moment; so no referral for further testing or guidelines as to what to make about them. This doesn't sit well with me.

What can I do to prevent a re-occurrence of this from coming back? Nothing. It will probably show up again because it's showed up now as there's no rhyme or reason as to why it showed up now. Since it's slow growing it will probably take at least 15 to 16 years and hopefully technology will have advanced enough to catch it next time. Everyone is convinced that there will be a next time but not convinced enough to refer to oncologist or to look further for treatment options.

Will I have to do the radioactive iodine treatment again? The endo and ENT are unsure if I will be able to do this. I've already had several doses of the radioactive iodine and I still had to have a mass of cancer cells removed so that would be up to an oncologist and yet, I don't get to see one.

When will I have to do it? They don't know as that's up to the oncologist but not for awhile because I need to heal and recover from the surgery in July still. I also need to get out of hypothyroidism.

Will I have a repeat ultrasound? Yes, a repeat ultrasound will be sometime down the road probably in the 3 to 6 month ranges in order to give my neck a chance to heal up from the surgery.

Will I have to repeat a thyroid scan? Yes, will probably be in 3 to 6 months depending on my labs or it could wait for 1 year.

Lab work will be done at the end of Nov for a mid December apt because of being on .900  thyroid meds.

Since I'm in the 1% of the population who has the cancer return; It appears there's not a lot known about why this happens or what to do. Each question and concern that I had was pretty much brushed off and dismissed as being irrelevant. I was told again to take every day as it might be my last. I probably have a year of good clean cancer free time. Yet, because of the lack of staging;  they can't tell me if I am in the serious category or the minor category of the 1%.

 The thing that is being brushed off and over looked and is upsetting me the most is I had two cancers in my thyroid and surround tissue that I shouldn't have had because of my age the first time I was told I had thyroid cancer.  I was in my 20s then and had fought for 7 years to be taken seriously that something wasn't right. That's when both types were found which usually don't show up unless your older like not until the ages of 30 to 50. If it didn't wait until I was the proper age to medically have it then.... if it can't be staged..., then how accurate is it to base things like my treatment or lack of off my age now? Because when that was done previously it missed getting it dealt with sooner.

I was told repeatedly by several endos and an ENT that I was too young to have thyroid cancer. I was ridiculous to even consider that I might have it based on some lame high school genetics portion of my biology class.  It gave the cancer a chance to grow and to spread. So that instead of being all clear, I'm dealing with it now. Having me put it to him this way he could see that the stage 2 means nothing and that I am more than likely a higher stage but without the original tissue, records and notes I'm going to be treated as if this is a first time age appropriate cancer happening. To sound a bit like a very spoiled two year old.... I don't think that's fair at all.

I don't know why but I can't help feeling/thinking they are missing something. Of course this was made a stronger feeling when the endo came in and introduced himself and said he was glad to meet me for the 1st time. Granted he was a little frazzled as it was almost 5 p.m. when he came in and I was his 2:45 p.m. patient.

So there you have it.  That's where I am at in this journey. I won't be able to update until sometime in December when the next step is under gone what ever that means. 

Thank you for making it to the bottom and thanks for listening. 

Drop Doughnuts

1/3 cup sugar
½ cup milk
1 egg
2 T melted shortening
1½ cups flour
2 t baking powder
½ t salt



Blend together sugar, milk, egg, and shortening. Put flour, baking powder, and salt in the liquid mixture. Drop by teaspoons in hot grease for about 3-5 minutes.



Mix together: ¼ cup sugar, and ½ t nutmeg or cinnamon. When doughnuts are done, roll them in this mixture.

Fluffy Pancakes

Put in blender and blend on high speed.
5 slightly beaten egg yolks
1-2/3 cups buttermilk
1 t soda
Sift and add to blender then blend at high speed.
1½ cups sifted flour
1 T sugar
1 t baking powder
½ t salt
Add 3 t soft butter. Pour into a mixing bowl and blend in 5 egg whites beaten very stiffly. Fry on hot griddle, that's been lightly greased.

Peach Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup mashed fresh peaches or drained frozen peaches or drained canned peaches

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add peaches. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints



Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream

Vanilla Ice Cream

Granola

5 cups oatmeal
2 cups wheat germ
1+2 cups coconut
1 cup almonds
1 cup any nuts, seeds, raisins, dates, etc.
½ cup salad oil
¼ cup brown sugar
½ cup honey
1 T molasses
2 T water
2 t vanilla
1½ t cinnamon.

Mix in a large bowl: oatmeal and wheat germ. Add if chosen coconut, almonds, or any other nuts, seeds, raisins, dates, etc. you want to use. Mix together salad oil, brown sugar, honey, molasses, water, vanilla, cinnamon. Pour over the oatmeal, wheat germ, coconut, almond, etc. mixture.


Spread in large pan, such as a broiler pan, and toast in 300°F oven for 30-40 minutes, stirring well every 10 minutes to prevent over browning.

Maple Nut Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
2 t maple flavoring
1 cup (½ pint) heavy cream
¼ cup coarsely chopped walnuts

In medium bowl, combine sweetened condensed milk, water and maple flavoring. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Fold in walnuts. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream

Peach Ice Cream
Vanilla Ice Cream

Carrot-Potato Toss

1 cup diced carrots blanched

3 oz pared cooked all purpose potato, diced

½ cup frozen peas, blanched

2 T chopped dill pickle

1 T minced onion

¼ cup plain low fat yogurt

1 hard cooked egg, sliced

1 T reduced calorie mayonnaise

2 t cottage cheese

1 t cider vinegar

1 t Dijon-style mustard

¼ t white pepper

In medium bowl combine carrots, potato, peas, pickle, and onion toss to combine and set aside. In blender container combine remaining ingredients and process at high speed until smooth, scraping down sides of container as necessary; pour over vegetable mixture and toss to coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Make 2 servings

Per serving 184 calories 9 g protein 6 g fat 25 carbohydrate 104 mg calcium, 409 mg sodium, 142 mg cholesterol; 3 g dietary fiber

Peppermint Candy Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup finely crushed peppermint stick candy
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Fold in finely crushed peppermint stick candy into mixture. (NOTE: candy will dissolve during freezing) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.


Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream

Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber

Fresh Strawberry Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup crushed fresh strawberries sweetened with ¼ cup sugar
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add strawberry mixture. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube trays or deep loaf pan. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream

Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Carrot and Mushroom Loaf

2 t margarine

1 cup finely diced onions

3 cups grated carrots

2½ cups sliced mushrooms

½ cup 2% milk

2 eggs

2 T chopped fresh Italian (flat leaf) parsley

¼ t salt

¼ t ground nutmeg

Dash white pepper

2 oz mozzarella cheese, shredded

In 10” nonstick skillet melt margarine; add onions and saute over high heat until translucent about 1 minute. Reduce heat to medium add carrots and saute for 3 min Add mushrooms and saute until carrots are tender about 5 min Remove from heat and let cool for 5 minutes.

Preheat oven to 350°F Using a wire whisk in medium mixing bowl combine eggs, parsley, salt, nutmeg and pepper and beat until combined; add vegetable mixture and cheese and stir to combine. Spray 9x5” loaf pan with nonstick cooking spray add vegetable-cheese mixture to pan. Place loaf pan in 13x9” baking pan and fill with hot water to a depth of 2inches. Bake for 40 minutes until a knife inserted in center comes out clean. Remove baking pan from oven and loaf pan from water bath; let cool slightly. Invert loaf onto serving platter.

Makes 4 servings

Per serving 173 calories 9 g protein 9 g fat 16 g carbohydrate 163 mg calcium 292 mg sodium 150 mg cholesterol 2 g dietary fiber

Coffee Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
2 t instant coffee (dry form)

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture and add 2 t instant coffee, dry form into mixture. (NOTE: coffee will dissolve after ice cream is beaten.) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.



Make about 1½ pints



Variations:

Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Braised Red Cabbage with Apple and Caraway

2 t margarine

4 cups shredded red cabbage

1 cup sliced thoroughly washed leeks (white portion with some green)

1 T all purpose flour

1 small Granny Smith apple (about ¼ lb) pared, cored, and diced

1/3 cup un-fermented apple cider (no sugar added)

¼ cup canned ready to serve chicken broth

1 t caraway seed

1/8 t salt

Dash pepper

In 12” nonstick skillet melt margarine; add cabbage and leeks and saute over high heat, until cabbage is tender-crisp, 7 to 8 minutes. Sprinkle flour over vegetables and stir quickly to combine stir in remaining ingredients. Reduce heat to medium, cover, and cook until apple is fork tender, 3-4 minutes longer.

Makes 4 servings

Per serving: 86 calories, 2 g protein, 2 g fat, 16 carbohydrate, 59 mg calcium, 168 mg sodium, 0 mg cholesterol, 3 g dietary fiber

Vanilla Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream

Savory Beans

1 lb sausage

3 T onion

2 (1 lb) cans whole kernel corn

6 cups baked beans

Fry sausage with onion until crisp and brown. Add corn and beans. Heat through.

Pineapple Upside Down Cake

1 small can pineapple slices 
½ cup pecans
½ cup brown sugar
1 square margarine
2 yellow cake mixes or 3 golden pound cakes

Line 14 inch Dutch oven with aluminum foil, place on heat. Add margarine and melt; add brown sugar pineapple and pecans -this is the glaze.

While butter is melting, prepare cake mix according to package.

To bake: be careful not to burn bottom (use only about 8 coals on bottom). Use about 15 coals on top. Check every 15 minutes until golden brown and tests done. (stick a bamboo skewer into middle - if when removed it's dry and clean - cake is done.)

Remove from heat, lift out cake by the aluminum foil. Put a plate or board over the top and turn over quickly so that the glaze is not on top. Great with whipped cream or ice cream.

Surgery and Results....

Surgery was 18 days ago give or take. I'm recovering fairly nicely, if  I do say so myself from it. No infection and the incision is mostly intact. No infection equals nothing to concerning. It's a bit tender at times and sweating is the absolute one thing that makes me feel totally helpless enough to make me want to cry. Sweat in a wound of any kind is no fun. It's absolutely horrid when it's an incision on your body.

One of the big pluses about the surgery is that I can now be flat and not feel like I am being choked or someone is trying to strangle me. This is one sensation that really, really freaks me out because of all the times in my childhood that someone tried to either strangle me or smother me as some sort of practical joke they claimed although I'm sure they really wanted to do me in. I last felt that icky sensation when I was transferred to the operating table and positioned flat for the surgery. I immediately knew the surgery had worked when I was laid flat in order to adjust the head of the bed properly for me and it was gone. No more icky feeling of pressure.

Another plus is I can move my head in certain positions and not feel the pressure in my neck that would make me stop and not move my head any further for fear of hanging/choking myself. This means that I can turn my head to see better when I'm doing certain tasks that require it. It's a nice change to not have to move my entire body to see something that most people would simply be able to turn their head in one direction or another to see.

Another plus is I can swallow food that has some mass to it without pain or choking. It's wonderful to be able to eat and chew a normal size bite of say meat and swallow it without discomfort. Especially after a few years of cutting it into beginner solid size bits. I can also swallow some of the bigger pills that I have to take without an issue. I still have something going on with my swallowing but it's not like it was and I can better describe its location now cause I can tell the difference as to where the issue is at.

I learned two new things about myself. One is a new pain medicine I can take that works and without a reaction. The other is Ice. I'd of never believed that these were possible for me because I've long been in the 1% or less category of problems.

The pain medicine is not going to require much explanation. I was shocked that the doctor found something I could take with all my allergies. I admit that I was skeptical that it would work well. I was concerned about reacting to it. After all this is how I learned about several of my pain med allergies like Darvon, Percocet, Aleve, Advil, etc. I went in for surgery or something else that was painful and would require pain meds. I was given something for pain and after a few doses (2 to 3) but before release from hospital a reaction would happen. Hives, difficulty breathing to not breathing, rashes, etc.

So you can imagine my concern when I wasn't given the one medication that I knew works for post op pain in me and can only be given in a hospital setting.  I'll admit to thinking they were loons to not have me admitted for 24 hours of post op pain relief.

Normally post-op pain management for me after a trip to the OR means a cath is placed and a pump attached is attached to a morphine drip. Then for however long I'm allowed I get the blissful experience of a broken give a damn with the only concern being exploding in a shower of piss.Yep, I'm one of those who takes morphine for longer than a few doses 2 to 6 and then I can't pee at all. That's why it's highly reserved to only be used to initially break a pain cycle in the form of a needle jab or where I am going to be cathed. Which makes it superb for post surgery stuff. It also lets me feel the pain fully, no masking like some pain meds can do, but I don't care. This makes it possible for me to move, walk and sleep. Oh glorious sleep... even with the wonderful relief that it brings this drug scares me. The last thing I want to do is wind up like my mother and sadly my dad. So I was a mess between looking forward to some relief/sleep and horrified over having to manage the pain with no relief and mad cause we know that morphine worked why not stay with the tried and true effective...

I lucked out that I didn't react to the new pain med. It just made really, really sleepy. I learned I didn't have to use as much of it because Ice rules. I thought the nurse was a nutter when she asked the are you hurting question. I really wanted to pop up with the no why would you think that... after all I just had surgery a few minutes ago and I was a bit miffed that there was no pump button to push. She said she'd be back with some ice and a pill. This left me feeling stupid cause I didn't want morphine pills and I couldn't see the point of the ice. Oh am I ever glad of the ice. It helped to have something against my incision especially when having to move. It hurt to have it against the incision cause ice is jagged and hard and being jiggled didn't make it feel to good when something moved me. Either bumping the bed, a bump in the road, dog jumping on bed at home to say hello, sudden slamming of brakes... I loved the ice so much that I chose it over the pain pills. I think I was able to get off the pain pills so quickly was because of the ice. Oh don't get me wrong I loved not hurting and getting good restful sleep. What motivated me to get off is I didn't like the thick wrapped in cotton feeling and I really didn't want to risk having a reaction. I felt like a clock was ticking and the next dose could/would be the last dose. So I relied heavily on ice.

Another thing I learned from this surgery is that super glue rocks. I loved that I didn't have to go back for stitch removal. I loved that I didn't have to be restitched up and I didn't have the everything is falling out feeling because the staples let go too soon. (yes, I had this happen about 6 hours post surgery. The staff and dr were not amused. I really wasn't amused cause there's nothing like getting sewn shut while waiting for the Bendadryl to kick in to deal with the hives to cause one to lose all sense of humor).  I didn't have a huge dressing weighing down on my throat and neck. Something that really bothered me after the first surgery. Other hand concern for rough seams of shirts or other things rubbing it the wrong way. and keeping it dry. yes a bandage would have helped with this to a degree and I'm still confused as to why I didn't have a dressing but no dressing changes are always good. Another nice thing is the look of the scar. I don't care how my scars look for the most part. I'm not my mother after all. I had surgery in the same spot in the past and was left with fatter scars from it. I also had a lot of puckering, issue with clothing catching, rubbing  wrong, and didn't want to have to go in for scar reduction which I wouldn't have thought about if my auntie hadn't kept mentioning it. That was soooo not a good experience. I'm happy to say I don't have any of this and I strongly suspect that it's cause of the super glue. This is the only surgery I've had with super glue so i'm not a 100% positive. But if it is, sign me up for it in the future.

The results were a little bit of a shock. Now I had already had the Endo tell me that he suspected cancer because of the rapid change from his not feeling a mass to his feeling a mass. I had an estimated size of the mass because of the cat scan and ultrasound that were done. So you'd think I would have been prepared for the results right? In away I was and in a way I wasn't. the mass was far larger than the 2 cm I was told it was suspected to be. Considering how great the contrast was between lying down flat pre surgery and post surgery I wasn't really surprised.  It was  cancerous. Again not really surprised. What I wasn't expecting was that it would be  thyroid cancer.

Papillary thyroid cancer to be exact. I'm still not sure I have wrapped my head around this diagnoses. i don't have a stage at this time. I don't have a treatment plan. I do have a ton of questions that are darting around in my head like minnows in shadows at the lake. How did this happen? Why didn't the radioactive iodine 131 work? Was it there before the original surgery or did it show up afterwards? Now what? There are others but they aren't ready to be voiced because they aren't fully formed just yet.

I am in the 1% yet again. I don't know why I am stuck being in the 1% on things. I don't even know what the 1% means really. I know that sounds odd but other than thyroid cancer being 100% cured in 99% of the population that gets it; 1% aren't. So yes, I get that I was/am in the 1% that didn't get cured. I just don't know where I fall into that 1%. I've been given statistic that are confusing. 85% of the 1% do just fine and are cured and 15% aren't and need further treatment. But that just leaves me more confused... If you can't tell math isn't my strong suit and I got lost with how can you get 85% & 15% out of 1%.  Am I in the 85% or 15%? no one so far can tell me.

I'm scared like i have never been scared before. I who have overcome many terrifying and scary things is afraid. I'm confused and a bit angry at being afraid. I'm also extremely tired of being told I should not be confused and scared. From a dear relative who meant well but is really clueless. You spent 4 hours trapped inside an elevator that could have fallen several floors to your death and you didn't bat an eye and studied instead, how can you be scared? From a very dear old ancient friend. You were the only one to walk away from the ___ accident(s) and you can get into vehicles and travel those road(s) afterwards. How can you be afraid of this? I can't explain it. I just am.

I think it has to do with my innocence being shattered. OK you can stop laughing now. Really. I know it's funny to think of me and innocence together but I'm trying to explain something that I don't know how to explain and your laughing is distracting. During all that time when I was in tough situations, I had two things going for me. Death would be preferred and doctors are perfect except for when they aren't. another thing that was going for me back then was that I didn't have the knowledge I do now and I didn't have a reason to go forward. I know now just how big a blunder doctors can make. I have kiddos who need me and are going to need me a lot longer (rest of their lives) than most kiddos need their mother/parent. and that is why I am more afraid.

I don't know about you but for a doctor to say that they are sorry for making a mistake and thinking I was certifiable crazy as a loon when I really had a problem scares me a lot. to have a doctor tell me that they aren't sure what the steps will be from here on scares me a lot. to have a doctor say that they weren't expecting this and hadn't prepared for this scenario scares me a lot. Especially in doctors who have repeatedly seen me falling into the 1% of situations. I know they can't be experts in everything.

I now have to wait until Sept apt to learn the rest of the information and what my options if any are.

Corn Yum-Yum

15 slices bacon

2 onions, diced

4 (15 oz) cans corn

¾ lb American Cheese, diced

8 eggs

12 slices toast

salt and pepper to taste

Cut bacon into small pieces. Fry in kettle and pour off most of the fat, keeping enough to fry the onion. When onions are browned, add corn and heat through. Add cheese and stir until blended. Add eggs one at a time beating each into the mix. Cook until slightly thickened (about 10 min) Season and serve on toast.