broken_wings,<BR>I really think most all of us here know our h wouldnt ever set themselves up for what they have been thru again. I know mine is not going to have anything to do with the herpes infested slut.He had to work in the same area the ow lives in yesterday. I never said anything about it.He called every other hour and then when he was on his way home. I know he was doing it to just reasure me. I mean really how many men would possibly want to set themselves up to have there paycheck raped anymore then it already is. with love flowerseed

When i found out about the situation, I told him he needed to see the child and find out if it was him. We discussed it and agreed that the child's needs had to come first. That didn't mean he didn't have hell to pay with me. He did. But we both feel that children are much more important.<P>Regarding your husbands...I am sorry I said that in a way that was mean. But really do some research, these men have lied and cheated once, people don't change overnight. On the board you all told me to go to TOW I read the cakeman article. I think some of you ought to, because it makes sense.

<B>Tempest</B><P>I am just offically checking in here. A test of sorts.<P>

<B>Ladies and any Gents who may view or post here</B><P><BR>Let's all try and play nice here. How about keeping <B> disrespectful judgments </B> or comments out of here? Just like the <B> Marriage Builder Principles</B> state. We should also use these very valuable principles here on the site when dealing with one another.<P><BR>In advance I appreciate each of you and your cooperation on this matter.<P><BR>------------------<BR><B>Xarelel</B><BR><I>Moderator of Pregnancy/Child Forum <BR>& CO-Moderator of Recovery Forum</I><P><p>[This message has been edited by Xarelel (edited April 18, 2001).]

Zarelel,<BR>I think we passed disrespectful quite a while ago!

Heyyyyyyyyyyyyy Deb<BR> About those JELLO recipes,,,,,I think I'd like about 45 different ones posted for future recovery parties!! LOL Think you can provide them?

LW, I have not posted to you. And I am not one of the mad, angry women you mention. I am at peace with myself and my decisions. There is one thing I have not seen in your story. Did you have children by your H? <P>The reason I ask is from this perspective. I too would most likely have required my H to have stayed in contact with OC prior to having children of my own. But after having my sons, I was so much in love with them. I wanted nothing more than for them to have a good life. One that was not filled with turmoil and step families. I had issues with my H, but I worked very hard to resolve them. His mother and father consider me their child, more so than their son. I honestly feel that he has emotional issues that I could not overcome.<P>So now, I am forced to tell my two children about an OC. I am forced to see money leave my home that should be supporting my children. It is so painful. My only option in this horrid deal is to divorce my H or live with him. As you point out, he will most always lie and cheat. True in my case, but not in all cases. But I can put up with so very much for my childrens sake. I am just curious... did you have children of your own and were you willing to put the needs of OC over their needs and well being? <P>There is no anger in my post. Just honest question. <P>Take care... Carolyn

Come on, friends!<BR>STOP responding to these twits!!!! That's the ONLY way to get rid of them. I know it's hard.....they sure know how to push the right buttons. But, all they want to do is argue and hurt you wonderful people.....DON'T LET EM!!!! <P>BTW...Everything's going great here....Shelagh Jane just keeps getting prettier every day! What a great baby!! I'm having the time of my life. When I think of all the time I wasted sleeping.....LOL<P>Ok, everybody, back to the case at hand, repeat after me....."Ignore the twits, Ignore the twits, Ignore the......"<P>Love to all, <P>Lou

<B>Hi Tempest and all, oh yeah, you too Nerly!</B><P>A party I hear is brewing here? Yeah! I love parties and I get to share my gazillion recipes? I am happy as can be.<P>My first entry to this party is one of my favorites...<P>Enjoy!<P>************************************************************<BR>RECIPE: GAZPACHO<BR>************************************************************<P>INGREDIENTS:<BR>2 plum tomatoes, quartered<BR>1 large cucumber, peeled and halved<BR>1 onion, peeled and halved<BR>1 cup green bell pepper, diced<BR>1 4-ounce jar diced pimento peppers, drained<BR>2 12-fluid ounce cans tomato juice<BR>1/3 cup olive oil<BR>1/3 cup red wine vinegar<BR>1/4 teaspoon Tabasco or other hot pepper sauce<BR>1 1/2 teaspoons salt<BR>1/8 teaspoon ground black pepper<BR>2 cloves garlic, minced<BR>1/2 cup croutons<BR>1/4 cup chopped fresh chives<P>DIRECTIONS:<BR>In a blender combine one tomato, half the cucumber, half the<BR>onion, a green bell pepper quarter, the pimento and 1/2 cup<BR>tomato juice. Blend at high speed, covered, for 30 seconds<BR>to puree the vegetables. In a large bowl mix the pureed<BR>vegetables with remaining tomato juice, 1/4 cup olive oil,<BR>vinegar, Tabasco, salt and ground black pepper. Cover mixture<BR>and refrigerate until it is well chilled (about 2 hours).<BR>At the same time, refrigerate 6 serving bowls. Meanwhile<BR>saute the croutons in oil and add the garlic. Chop (separately)<BR>the remaining tomato, cucumber, onion and green bell pepper. <BR>Place the croutons and each of these chopped vegetables in<BR>separate bowls to serve as accompaniments. Serve soup in<BR>chilled bowls. Just before serving time, sprinkle with chopped<BR>chives for garnish. <P>Yield: 6 Servings<BR>Category: Soups, Vegetarian<P>See you all soon.<P>Hugs to all,<P>------------------<BR><B>God bless you and all of us. We are all going to make it, all of us! With God on our side we can't lose! What God has joined together let no man put asunder. <P>Samantha</B><p>[This message has been edited by A blessed Samantha (edited April 19, 2001).]

Okay, here's my fave:<P><B>Lasagna Bolognese</B><P>(One note guys - the one thing that I have learned with Lasagna is that there is <B>no such thing</B> as too much cheese! )<P>1 pound mozzarella cheese, grated<BR>1/2 pound ricotta<BR>1 pound lasagna noodles<BR>1/2 cup freshly grated Parmesan cheese<P>Meat Sauce:<P>2 Tabs butter<BR>1 cup chopped onion<BR>2 cloves minced garlic<BR>1/2 cup chopped celery<BR>2 tabs olive oil<BR>1 lb. Sweet Italian sausage<BR>1 lb. Ground beef<BR>1/2 cup dry white wine<BR>4 tabs tomato paste<BR>2 cups beef broth<BR>1 bay leaf<BR>1/2 teas sugar<BR>1/2 teas oregano<BR>1/8 teas allspice<BR>1/2 teas basil<BR>Salt and pepper to taste<P>Italian Béchamel sauce:<P>3 tabs butter<BR>6 tabs flour<BR>2 cups milk<BR>1 cup heavy cream<BR>1 teas salt<BR>1/8 teas fresh nutmeg (or use bottled to be easy)<P>**********<P>For the meat sauce: In a heavy skillet, melt the butter and sauté the onion, garlic, and celery over low heat until golden. Transfer to a heavy 3-4 quart saucepan. To the same skillet add olive oil and sauté sausage and beef until lightly browned, breaking up any lumps. Drain excess fat. Add wine to meat and bring to a boil, stirring constantly until wine is almost evaporated. Add meat to the saucepan containing onion mixture, and then add tomato paste, beef stock, and all spices. Simmer partially covered for 30 minutes, stirring occasionally. Remove and discard bay leaf.<P>For the béchamel sauce: In a heavy 2-3 quart saucepan, melt butter over low heat. Whisk in flour and cook slowly for 2 to 3 minutes; do not let the flour brown, this will cause the sauce to be brown. Stir constantly. Gradually add the milk and cream, stirring with a whisk to prevent lumping. Heat to boiling, stirring constantly, until the sauce thickens. Remove from heat and add salt and nutmeg.<P>Mix 3/4 of the mozzarella cheese with the ricotta cheese and set aside. Grease a 9x13 baking dish. Cook lasagna noodles according to the package directions. Drain on towels. To assemble, spread 1/4 inch of meat sauce evenly in prepared dish. Layer with 1/3 of the noodles, then 1/3 of the béchamel sauce and 1/3 of the cheese mixture. Repeat twice. Top with reserved mozzarella and sprinkle with Parmesan cheese. Bake in a 350-degree oven until bubbly, about 30 minutes.<P><BR><p>[This message has been edited by Carolina Belle (edited April 19, 2001).]

Uh-oh ... now I'm hungry!<BR><P>------------------<BR>terri<BR><B>Courage</B><P>Whatever course you decide upon,<BR>there is always someone to tell you<BR>that you are wrong.<P>There are always difficulties arising<BR>which tempt you to believe that your <BR>critics are right.<P>To map out a course of action <BR>and follow it to an end <BR>requires courage.<P><I>Ralph Waldo Emerson</I>

<B>Carolina Belle</B><P>Wow, sounds great! I have to agree on the not such a thing as too much cheese. I can't wait to try the recipe out. My hubby will love it. We are going camping tomorrow though for the weekend. I don't think I am up to baking by campfire, so I'll wait until we get home. <P>Looks like we have an Italian thing going. I am hoping someone shows up with a great recipe for an authentic Caesar Salad. Yum!<P><B>Carolina Belle</B><P>I'll bring a good bottle of Chianti to go with your yummy Lasagna. Tell me though would it be considered a Faux Pas if I bring party hats too? <P><B>Terri</B><P>You're getting hungry? I am past hungry. Worked from 8 a.m. until 9:45 p.m. and I didn't have dinner. So I am hoping the others show up soon. My parents always told me it was not polite to start eating until everyone arrived at the table. <P>Talk to you ladies soon. If everyone shows up and you start without me while hubby and I are gone, will you please save me a plate full?<P>Hugs and good night to all,<P><BR>------------------<BR><B>God bless you and all of us. We are all going to make it, all of us! With God on our side we can't lose! What God has joined together let no man put asunder. <P>Samantha</B><p>[This message has been edited by A blessed Samantha (edited April 20, 2001).]

yeppie a party...thanks sam for invitin me...been a while since we have had one of these..hummm lets see what to put out on the table tonight....<P><BR>**********************<BR><B>Baked Potato Soup</B><BR>**********************<BR>Ingredients <BR> <BR>4 baking potatoes<BR>2/3 cup butter<BR>2/3 cup all-purpose flour<BR>6 cups milk<BR>1 cup chopped green onions<BR>3/4 teaspoon salt<BR>1/2 teaspoon ground black pepper<BR>12 slices bacon<BR>5 ounces shredded Cheddar cheese<BR>1 (8 ounce) container sour cream<P> Directions <BR>1 Bake potatoes 1 hour in a 400 degree F (200 degree C) oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.<BR>2 Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring heat to medium and keep stirring until the soup mixture starts to get thick.<BR>3 Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Serve immediately.<P>oh and for dessert.....<P>**************************** <BR><B>Honey Crunch Pecan Pie</B><BR>****************************<BR> Ingredients <BR> <BR>2 cups all-purpose flour<BR>1 teaspoon salt<BR>3/4 cup shortening<BR>6 tablespoons cold water<BR>1 teaspoon distilled white vinegar<BR> <BR>4 eggs, lightly beaten<BR>1/4 cup packed brown sugar<BR>1/4 cup white sugar<BR>1/2 teaspoon salt<BR>1 cup light corn syrup<BR>2 tablespoons butter, melted<BR>1 teaspoon vanilla extract<BR>1 cup chopped pecans<BR>1 tablespoon bourbon (optional)<BR> <BR>1/3 cup packed brown sugar<BR>3 tablespoons butter<BR>3 tablespoons honey<BR>1 1/2 cups pecan halves<P> Directions <BR>1 Preheat oven to 350 degrees F (175 degrees C).<BR>2 To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.<BR>3 To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.<BR>4 Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.<BR>5 To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.<BR>6 Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.<P><BR>humm think thats enough? sure did make me hungry just got home from work and now I think I'll go fix me somethin to eat <P>lots of love <BR>Lesa<BR><P>------------------<BR>"It took me quite a while to realize that <B>the real deal</B> is to be able to be enough of a person on your own to know when somebody loves you and cares about you"<BR>----Stevie Ray Vaughan<P>"Trust in the Lord with all thine heart, and<BR> lean not unto thine own understanding." -Proverbs 3:5<BR>Take care and God Bless.<P> lms20ish@fidnet.com

Heyyy,, don't know if you guys want me preparing anything for your party since I'm not real domestic. At work we have party days where we each bring in a favorite recipe and try everything. I was assigned a "finger-food" dish and I brought potato salad!! LOL Oh well, I suppose you COULD eat it with your fingers!! LOL<P>Here's a good "jello" one......<P>Strawberry Angel Food Pie<P>Courtesy of Cindy and Friend in Houston, Texas<P>One Large Angel Food Cake<BR>1 1/2 cups boiling water <BR>3 oz Package Strawberry Jello (wild strawberry is good)<BR>One Small Box Frozen sliced Strawberrys (thawed)<BR>12 oz Cool Whip Break<P><BR>Angel Food Cake into pieces about 1" by 1" or so and drop into a 9" pie pan. Boil 1 1/2 cups water. Stir in Jello Mix. When disolved, add thawed strawberries with liquid. Carefully pour over broken Angel Food using a measuring cup or large spool. Chill. Cover with Cool Whip. It's perfect on a hot summer day. <P> <BR>Another "finger-food"<P>

Thought this might look nice back on page 1...

...and at the top...

...and again...

...and again...<P>Hmm...maybe I should start adding recipes...

Yummy... I will have to dig out a couple of my favorites...<P>Oh, here's a simple snack one that is SCRUMPTIOUS at parties...<P>You'll need: One 8 oz package of cream cheese at room temperature. One can meat chili without beans, or, for you vegetarians, go for the meatless with beans, it really makes no difference. 8 oz Monterey Jack or mild cheddar cheese, shredded (or a combo of the two if you prefer). Tortilla Chips (Tostitos are good - or homemade [recipe follows for those])<P>In a 1 qt casserole dish (the Corningware square casserole dishes with the glass tops work very well), spread the cream cheese in an even layer. Put the chili (open the can first LOL!) over the cream cheese in an even layer. The shredded cheese gets distributed evenly over the top of the chili.<P>Microwave, uncovered, for 3-5 minutes or until it is heated through and the shredded cheese is melted and bubbly.<P>Dig in with the tortilla chips ... or, if yours is as goopy and oozy as mine comes out, put tortilla chips on a snack plate and spoon out some of the "dip" over them. Mmmmmmmm!<P>Homemade Tortilla Chips<P>You will need: A package or three of premade yellow or white corn tortillas (often available in the dairy area of the supermarket). Vegetable oil. A cast iron deep frying pan or an electric deep fryer.<P>Preheat the oil in whatever you will use to fry. There must be at least a half inch of oil if you use a pan.<P>Stack 4 or 5 of the tortillas on top of one another. With a sharp knife or a pizza cutter, cut them up like pizza into chip sized wedges. Put the wedges into the hot oil so they are covered. Fry until they begin to brown and are crisp. Drain on paper towels until excess oil is off. Use like packaged tortilla chips ... only yours will be BETTER! <P><P>------------------<BR>terri<BR><B>Courage</B><P>Whatever course you decide upon,<BR>there is always someone to tell you<BR>that you are wrong.<P>There are always difficulties arising<BR>which tempt you to believe that your <BR>critics are right.<P>To map out a course of action <BR>and follow it to an end <BR>requires courage.<P><I>Ralph Waldo Emerson</I>

Whew, this stuff sound scrumtious!! Now I am hungry and I gotta say I love chips and dips!<P>Love <BR>bw