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#1 | |
Senior Member
Join Date: Sep 2006
Location: East Coast
Posts: 380
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Quote:
![]() ![]() Now, THAT's one I hadn't heard before. I'll have to try it on my mil, the vegetarian. ![]() |
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#2 | |
4WT 500 Club Member
Join Date: Sep 2006
Posts: 1,614
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Quote:
Oh, this is VERY true! Look it up anywhere!!!! Cow farts=no ozone layer=Earth will burn up because of no protection from the sun's rays ![]() ![]() ![]() ![]() ![]()
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![]() ![]() "To whom much is given, much is expected." ~Luke 12:48 |
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#3 | |
Donating 4WT 4000 Club Member
Join Date: Sep 2006
Location: Who cares!
Posts: 4,587
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Quote:
This is histerical!! ![]() ![]() ROFLMAO!!!!! Never heard this one before ![]() Thanks Rebecca, this really gave me a good laugh! I will pass this on LOL ![]()
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#4 | |
Guest
Posts: n/a
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#5 | |
Donating 4WT 4000 Club Member
Join Date: Sep 2006
Location: Who cares!
Posts: 4,587
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Quote:
Girl, i would LOVE some veggie recipes ![]() ![]()
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#6 | |
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Posts: n/a
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Quote:
Cheesey Potato Casserole 7 medium potatoes (about two pounds) 1/4 cup butter or margarine melted 1 small onion chopped or 1 tablespoon minced onion 1 tsp. salt 1 carton (8oz.) sour cream 1 can cream of chicken soup 2 cups shredded cheddar cheese 3 tablespoons butter or margarine melted 11/2- 2 cups herb seasoning stuffing mix Peel and cut potatoes in strips and set aside Combine 1/4 cup melted margarine, onion, salt, pepper, sour cream and cream of chicken soup in a bowl. Lightly butter 5 qt. crockpot and place potatoes inside. Mis 2 cups of shredded cheddar cheese with potatoes. Pour sour cream?soup mixture into potatoes and mix well.Cover top of potato mixture with the stuffing mix and drizzle with the 3 tablespoons of melted margarine. Cover and cook on low for 8 to 10 hours until potatoes are tender or 5 to 6 hours on high. ![]() ![]() ![]() |
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#7 |
Guest
Posts: n/a
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Mandy
Vegetable Chili-meatless
1 can (16 oz.) garbanzo beans, drained 1 large onion, chopped 1 can (4 oz.) chopped green chilies 2 cloves garlic, minced 1/3 cup chili powder 1 tablespoon dried oregano 2 teaspoons ground cumin 1 can (28 oz.) whole tomatoes, undrained 2 carrots, thinly sliced 2 celery ribs, thinly sliced 2 zucchini, thinly sliced 1 red bell pepper. seeded and chopped 1green bell pepper, seeded and chopped 1 teaspoon salt sour cream for garnish In crock-pot, combine the beans, onion, green chilies, garlic, chili powder, oregano, cumin, tomatoes, carrots, celery,zucchini, red and green bell pepper, and salt. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Cook till veggies are tender. Garnish with sour cream. Very yummy!!! I i could only get my hubby to try it-he's an avid veggie hater!!!! |
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