Ham and Sweet Potato Pie

I made gravy this way:  http://carolyneveryday.blogspot.com/2014/01/ham-gravy-according-to-dr-chris-keator.html

Mashed up a couple of sweet potatoes with  butter and used this as the bottom layer, over a prepreped
pie crust.

I added peas and small pieces of ham to the gravy and put into the pie shell, and covered with another pie crust

425 degrees 35 minutes.

HAM, corn, bean and barley soup (crockpot)

I had an Appleton Farms ham from Aldi's for Christmas dinner.   I was a bit disappointed in the ham because it had such a huge bone and so much fat on it.

I took most of the ham off the bone and put it in the crockpot and put water over it, and cooked on high for a couple of hours.  Then I took the bone out and took the meat off of it and set it aside.

To the stock or broth (I am not sure what to call it) I added some barley and let that cook on low for a half hour or forty minutes.  Then I added some corn.  I blended up a can of white kidney beans along with a couple of tbsps of ketchup in the blender and added that, and I also added one envelope of SAZON GOYA and a bay leaf.  Let it cook on low for a while and added the ham.

It seemed much too liquidy for me so I took some GRANDS biscuts, cut into fourths and set on top to make dumplings.  Sprinkled dill on top.  Cooked on low for close to an hour and tested the dumplings and they were just fine.

THIS SOUP IS DELICIOUS!!!!!!!

Chicken Pot Pie

Crust

1

box refrigerated pie crusts, softened as directed on box 

Filling

1/3

cup butter or margarine

1/3

cup chopped onion 

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups  chicken broth (one can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey 

2

cups  frozen mixed vegetables, thawed

Watch Video

Steps

• 
  Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

GOLDEN OREO LEMON NO BAKE DESERT

36 Golden Oreos, divided 3 tablespoons butter, very soft 1 box (3.4 ounces) instant lemon pudding 1 cup milk 4 cups whipped topping (one reg. size tub of Cool Whip 1 cup lemon curd (I used Dickensons) INSTRUCTIONS Place 20 cookies in a gallon sized sandwich bag and roll with a olling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon until the butter has been worked through. Place in the bottom of a 9x9” pan. Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit until set, about 2 minutes. Fold in a heaping 1 cup (about 1½ cups) of whipped topping. Carefully spread over cookies in pan. Crush remaining cookies in the same way (in a new gallon sized sandwich bag). Sprinkle half over pudding. Reserve the rest for the topping. Mix lemon curd gently with 1 cup of whipped topping. Spread over pudding. Spread remaining whipped topping over the curd mixture. I didn't have any cool whip left so I skipped that step. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.

Chocolate Coconut Drop Cookies

I started with this Betty Crocker recipe for chocolate drop cookies (I am pretty sure that I used to make these years ago. one cup granulated sugar 1/2 cup butter or margarine, softened 1/3 cup buttermilk (I made my own using vinegar) 1 teaspoon vanilla 1 egg 2 oz unsweetened baking chocolate, melted, cooled 1 3/4 cups Gold Medal™ all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt I added a heaping tbsp of Hersheys Cocoa (the old fashioned kind) and at the end stirred in 1/3 to 1/2 a bag of coconut. 1 Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray. 2 In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. 3 On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 4 Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. I frosted with chocolate frosting and put a bit of coconut on top

Sauce for Chinese Vegetables

2 -3 tablespoons cornstarch 1⁄4 cup brown sugar, packed 1⁄4 teaspoon ground ginger (or a bit of fresh minced ginger) 2 cloves garlic, minced (I used crushed garlic from a jar) half cup of soy sauce 1⁄4 rice vinegar 1⁄2 cup water 1 1⁄2 can of beef broth couple drops of Sriracha sauce I put all these items into a large jar and shook to combine, and then put into large frying pan and brought to a simmer. Simmered a few minutes and tested the taste. I decided it needed a bit more sweetness so I added a tablespoon of honey. While it was sitting while I did other stuff, it' really thickened up, so I thinned it with some orange juice. I steamed broccoli until it was almost crisp tender, sauteed chunks of red papper, and then added the broccoli and stir fried a bit and then added slices of roast beef. Served with fried rice, and sprinkled sesame seeds on top.

Baked Pork Steak

Ingredients:

Greek Vinigratte (for marinating) from Aldi's four pork steaks sliced onions one half cup ketchup one half cup brown sugar these 4 items stirred together one tsp soy one tablespoon Greeek Viniagrette I marinated the pork steaks for a few hours. Then I browned them in my large cast iron frying pan after browning, I put the sliced onions under the steaks, and put the sauce of ketchup, brown sugar, soy and greek vin. over them. into the oven at 350, lightly covered with foil for an hour.I took the foil off for the last ten minutes

YORKSHIRE PUDDING/Popovers

ngredients 2 eggs 1 cup Gold Medal™ all-purpose flour 1 cup milk 1/2 teaspoon salt Directions 1 Heat oven to 450ºF. Generously grease 6-cup popover pan or six 6-ounce custard cups. 2 Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full. 3 Bake 20 minutes. 4 Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. I made four larger ones, and took out of oven early.

Pork Steak with Apple and Sauerkraut

Spray bottom of rectangular banking pan with PAM. Brown four pork steaks. While browning, slice one onion, separate the rings and set the rings on the bottom of pan. Place the steaks over the onions and sprinkle with pepper. Slice an apple thinly and place on top of the steaks. COVER with foil and bake at 375 for 35 minutes, then take out of oven. Place some prepared sauerkraut around and between the steaks and drizzle bbq sauce over the steaks (not a whole lot)and then bake for another fifteen to twenty minutes. I took the foil off for the last five minutes. DELICIOUS! Most likely you could make a gravy with the juices I served with baked potatoes and butternut squash and extra bbq sauce for the pork.

Pulled Pork with Cornbread Topping and Pumpkin Pie Pudding (Crockpot)

I had lots of leftover pork roast that I thought was dry and needed something to do with it. This is my own creation (using some ideas that were not all that original) In my dutch oven (on top of the stove) I put two cans of root beer and one jar of chili sauce and cooked until it thickened (this took close to an hour) I shredded the pork and stirred some of the sauce into it and put in the bottom of a rectangular pan. (use PAM on the bottom) Then I mixed up one box of JIFFY CORN Muffin mix, but added some applesauce to make it a bit more moist than usual. Spread this on top, bake for twenty minutes at 400 degrees. It actually came out a bit dry but I put some of the BBQ sauce on the table. It wasa delicious(I think its the sauce). I served with sweet potatoes and roasted vegetables. For desert I made this in the crockpot 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3/4 cup sugar 1/2 cup biscuit/baking mix 2 large eggs, beaten 2 tablespoons butter, melted 2-1/2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract Directions In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings. Served with Cool Whip....very good!

APPLE CINNAMON PORK LOIN (crockpot)

I found this recipe in the local newspaper and thought I would like it, so I tried it. I followed it exactly but I did not do the last step which involves cooking down the juices. 1 boneless pork loin roast (2 to 3 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon canola oil 3 medium apples, peeled and sliced, divided 1/4 cup honey 1 small red onion, halved and sliced 1 tablespoon ground cinnamon Directions Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit. Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings. I found it to be too dry. Perhaps the sauce would have helped.

LASAGNA ROLLUPS (from Family Circle)

Lasagna Roll-Up Casserole 2 1/2 cups beef mixture, from Slow Cooked Peppery Beef and Fusilli, gently heated 2 cups shredded mozzarella 1 cup ricotta 2 cups jarred marinara sauce, heated 12 lasagna noodles (from a 16 oz pkg), cooked per pkg directions 2 tablespoons grated Parmesan Directions Lasagna Roll-Up Casserole Heat oven to 375 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a large bowl, gently fold together beef mixture, 1/2 cup of the mozzarella and the ric tta. Spread 1 cup of the marinara in bottom of prepared dish. Place a cooked noodle on a flat work surface and spread about 1/4 cup of the beef and cheese mixture over the top. Roll up from a short end and place, seam side down, in baking dish. Repeat with remaining noodles and beef mixture. Spoon remaining marinara over roll-ups. Scatter remaining 1 1/2 cups mozzarella over sauce and sprinkle with Parmesan. Cover dish with foil and bake at 375 degrees for 30 minutes. Remove foil and bake 15 minutes more. Cool slightly and serve.

Slow Cooked Peppery Beef and Fusilli

Slow Cooked Peppery Beef and Fusilli 2 1/4 pounds beef chuck roast 1 1/4 teaspoons salt 1/2 teaspoon finely ground black pepper 1 tablespoon canola oil 2 cups grape tomatoes 1 1/2 teaspoons coarsely ground black pepper 1 bag (5 oz) baby spinach 1 pound fusilli pasta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Directions Slow Cooked Peppery Beef and Fusilli Season beef with 1 tsp of the salt and the finely ground black pepper. In a large skillet, heat canola oil over medium-high heat. Add beef; sear on all sides, about 10 minutes. Coat slow cooker bowl with nonstick cooking spray. Add beef and distribute tomatoes around the sides. Sprinkle 1/2 tsp of the coarsely ground pepper over beef. Cover and slow cook on HIGH for 6 hours. Remove beef to a cutting board and shred with 2 forks. Return to slow cooker and stir in spinach until wilted. Add 1/2 tsp of the coarsely ground black pepper. Reserve 2 1/2 cups of the mixture for Lasagna Roll-Up Casserole. Meanwhile, cook pasta following package directions, about 11 minutes. Drain and reserve 1/2 cup pasta cooking water. Toss pasta with remaining 2 1/2 cups beef mixture and pasta water. Spoon pasta into a serving bowl and stir in olive oil, vinegar and remaining 1/4 tsp salt. Sprinkle remaining 1/2 tsp coarsely ground pepper over the top. Serve immediately. MY ROAST WAS a little bit bigger I cut two onions into three parts and placed them in the crockpot under the roast and I only used about a half a pound of pasta, and half the amounts of OO and vinegar. It was a bit on the bland side so I added extra spice to it.

Vegetable/Cheese Quiche

http://www.bettycrocker.com/recipes/impossibly-easy-vegetable-pie/569664c4-c405-4f0b-9fb6-720fd41bae39 I had a lot of the Vegetable Orzo dish that I made the other day left over and was wondering what to do with it, and I thought about QUICHE (the impossible way, of course). I substituted the veg/orzo mixture for the vegetables in this recipe and made it.

Crockpot Eggplant Parmesan

3 large eggs 1/3 cup prepared pesto 1/4 cup milk 1 1/2 cups plain bread crumbs 1/4 cup plus 2 tbsp grated Parmesan 4 cups spicy pasta sauce 2 medium eggplants (about 2 1/2 lbs total), peeled and cut into 1/2-inch rounds 1 pkg (8 oz) Italian cheese blend 1 pound spaghetti 2 tablespoons olive oil Fresh basil (optional) Directions In a medium bowl, whisk eggs, pesto and milk. In a second bowl, toss bread 'crumbs and 1/4 cup of Parmesan. Set aside 1/2 cup of the sauce. Coat slow cooker bowl with nonstick cooking spray. Spoon 1/2 cup of the sauce on bottom of slow cooker. Dip each eggplant slice in egg mixture, then bread crumb mixture, and place on a cutting board. Layer one-third of the eggplant slices into slow cooke r (about 8 pieces). Top with 1 cup sauce and 2/3 cup Italian cheese blend. Repeat twice. Cover and cook on LOW for 5 1/2 to 6 hours. During last 30 minutes of cooking time, bring a large pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes. Drain and toss with remaining 2 tbsp Parmesan and the olive oil. Heat reserved sauce gently in microwave or saucepan. Serve alongside eggplant and spaghetti. Garnish with basil, if using. I ran out of the pesto, egg and milk mixture after the second layer, and I did not have any more pesto, so I used some spag. sauce, milk and egg for the last layer. While the eggplant was in the crockpot, I made a small batch of meatballs and when done, set them on top of the eggplant IN the crockpot, to keep them warm. I did NOT use spicy spag. sauce, just regular. I skipped the basil. For the spaghetti, I stirred in some parm. cheese, olive oil and butter. This was a very good meal.

ORZO ROASTED VEGGIES

Colorful Orzo Veggies

1pound asparagus, trimmed 3 bell peppers (red, green and yellow) 6 green onions, chopped 1cup grape tomatoes, halved 1 medium zucchini 4tablespoons extra-virgin olive oil, divided 1 garlic clove, crushed 1tablespoon Italian seasoning 1/2teaspoon salt 1/8teaspoon freshly ground black pepper 1cup orzo 2cups reduced-sodium vegetable or chicken broth 1/4cup pine nuts, toasted 3/4cup crumbled feta cheese Instructions Preheat oven to 350F. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients 'until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8. I left out the pine nuts I was disappointed with the lack of flavor. Next time add HOISON SAUCE or some other sauce to give it some flavor.

Peg's Birthday Dinner: Hoison Shrimp with Bok Choy and Risoto

1/4 cup hoisin sauce 2 tablespoons reduced-sodium soy sauce, plus more for serving (optional) 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 1 teaspoon sriracha 1 large bok choy, cut into 3-inch pieces 2 sweet red peppers, seeded and cut into 1/2-inch strips 1 pound small shiitake mushrooms, stems removed 2 tablespoons canola oil 1 1/2 pounds jumbo shrimp, peeled and deveined 2 teaspoons toasted sesame seeds Directions Heat oven to 450 degrees . Line a 13 x 9-inch rimmed sheet pan with nonstick foil. In a small bowl, combine hoisin, soy sauce, vinegar, sesame oil and sriracha. Set aside. Place bok choy, peppers and shiitakes on prepared sheet pan. Combine 3 tbsp of the hoisin mixture with canola oil. Pour over vegetables and toss to coat. Toss shrimp with remaining hoisin mixture. Place shrimp over vegetables. Roast at 450 degrees for 20 minutes. Garnish with sesame seeds and, if using, scallions Serve with additional soy sauce if desired. I can't find the recipe for the risotto online. but it was delicious!

Baked Egg and Tomato Soup

baked egg and tomato soup cook several slices of bacon in a cast iron pan when cooked, take bacon out and set on paper towels wipe grease out of the pan cut up one half of a fresh tomato into small pieces put in pan and cook for a couple of minutes add to pan with the cooked tomatoes one can of Campbells Tomato soup with some milk (probably NOT a whole can of milk) one third of a jar of spaghetti sauce tear two slices of white bread into small pieces and stir them into the tomato mixture in the pan cut the bacon into small pieces and stir in bring to boil, then simmer for a couple of minutes turn heat or flame off. if it seems too thick, stir in some parmesan cheese to thicken it break eight eggs into the soup mixture sprinkle on some parmesan cheese and some bread crumbs sprinkle with MRS DASH bake at 400 degrees for eight minutes until the whites are set. This will be a VERY thick soup and is VERY tast

Butter-Roasted Cauliflower (from All Recipes Magazine)

1 head cauliflower, cut into large florets 2 tablespoons butter, melted, or more to taste salt and ground black pepper to taste Add all ingredients to list Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper. Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

refrigerator pickles

1 1/3 cups white sugar 2 tablespoons salt 1 cup white vinegar 6 cups peeled and sliced cucumbers 2 cups sliced onion Check All Add to Shopping List PREP 20 mins READY IN 2 days 20 mins Directions Stir sugar, salt, and vinegar together in a plastic container with a lid until sugar is mostly dissolved. Place cucumbers and onion in the vinegar solution; stir to coat. Cover container and refrigerate for at least 2 days, stirring occasionally can add celery seed turmeric

Rice Pudding

Ingredients

• 1-1/2 cups cooked rice
• 1/4 cup raisins
• 2 eggs
• 1-1/2 cups milk
• 1/2 cup sugar
• 1/2 teaspoon ground nutmeg
• Additional milk, optional

Directions

1. Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
2. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers. Yield: 4-6 servings.

apple cider gravy (Rachael Ray)

Ingredients

• 4 tablespoons butter

• 4 tablespoons flour

• 2 cups apple cider

• 2 cups chicken stock

• Salt and ground black pepper

Preparation

In a skillet over medium-high heat, melt the butter. Stir in the flour, cook for 1 minute, then whisk in the cider and stock. Let thicken, then season with salt and pepper and serve.

July 4th Dinner

into larger crockpot on low
three onions cut in half
couple pounds of pork rib chops.....browned, cooled and dry rubbed on top of
the onions

http://www.livestrong.com/article/435117-how-to-cook-barley-in-a-slow-cooker/
using chicken broth, dried onion bits, garlic, and one envelope of sazon goya
into the crockpot on low

Salisbury Steak and Upside Down Sweet Potatles (recipes I got off of facebook)

Salisbury Steak

1 pound ground chuck or ground round

one egg

1/4 C. saltine cracker crumbs

1 tsp. garlic powder

1 slice diced onion

rest of the large onion sliced

mushrooms if wanted; 

Combine & make into 5 or 6 oval patties. Brown well. 

Remove from skillet. Put in onion slices & mushrooms

 if using. Saute for a few minutes then add 1 can beef 

broth & 2Tbs. cornstarch mixed in 1/4C. water. Heat 

stirring all the while so lumps will not form.

 Return patties to skillet, cover & simmer for 20 minutes

UPSIDE DOWN SWEET POTATOES 

Ingredients

6 tablespoons melted butter

6 tablespoons grated parmesan cheese

4 medium sweet potatoes

about 1/4 cup brown sugar

Preheat oven to 400 degrees.

Pour melted margarine in 8x11 baking dish.

Sprinkle Parmesan cheese over melted butter.

Cut potatoes in half lengthwise, rub with brown sugar and place cut side down over butter/cheese mixture.

Bake for 30-35 mins or till tender.

and this is how it looked on my plate!!  Delicious

Cheese/Garlic/Corn Muffins

I had some bean with ham soup in the crockpot and got to thinking that some cornbread would go good with that.  I didn't have any Jiffy Corn Muffin Mix, but I did have this:

I decided to start with this and make some muffins. 

The only thing the directions called for was a cup of water, but I did not follow the directions.  I added one egg, a quarter cup of milk and about 2/3 a cup of creamed corn.  I made eleven muffns and baked for about ten minutes. 

They turned out very good,, but next time I would add some cheese to it.  I plan to pick up more packages of this (I think I got this one at the DOLLAR TREE, but maybe not)

Cold Cauliflower Salad

Cauliflower cut into small florets
one orange cut up into small pieces
some roasted red pepper
chopped celery
chopped red onion
chopped or shredded carrot

stir together
use your favorite dressing

I tried two:  one a white balsamic vinegar and the other a prepared
italian dressing.  Both were good

Carrie Simmons Daily Routine

THE MOST IMPORTANT THINGS ARE:
   do everything you can to prevent falls.  This means NEVER leaving
     her alone on the toilet or when she is in her wheelchair (even with
     brakes on, she can rock it and tip it over) PROVIDE HANDS ON
     SUPPORT during all transfers.   When she is being
     transported in the wheelchair, and also when she is doing a transfer,
     make sure you know where her hands and feet are.

Inside the house, Carrie uses the wheelchair that has a sign on
the back of it saying PULL BACKWARDS.  The other wheelchair is
used for taking her to and from Day Hab.

Carrie gets dressed for the day and also dressed for bed in
the bathroom.  I keep the bathroom stocked with underwear and
pajamas (the shelves on the left hand side) and I keep a few
outfits that she wears to her program hanging up on hangers on the
right hand side.  Also, keep small white waterpad pads in the
bathroom in case you need to take a wet one off.

CARRIE CANNOT BE LEFT ALONE when she is on the toilet, because she
tends to stand up and she could fall.  When she is on  the toilet,
I sit outside the bathroom and watch her.

I wake Carrie up at 6:45 a.m.(on program days)
  I turn the light on. Usually she is
 somewhat curled up, just move her gently to a flat on the back
 position and this will rouse her. She can stay in bed until her
 breakfast is ready. Put black sneakers on her before you get her
out of bed.  

Usually, she refuses a REAL breakfast, but you can offer egg and
toast or instant oatmeal.  What she prefers is BREAKFAST ESSENTIALS,
I warm the milk up for a minute in the microwave before stirring the
BE into the milk.  Also, stir in 17 gm POLYETHYENE (use the line inside
the cap to measure it).  Somedays, she prefers BOOST (cold)also with
Polyethyene Glycol.

Bring her to the table.  Put a bib on her and place her left arm on the
table. Start with about one inch of BE in her cup.  Its a good idea to
have a small kitchen towel handy in case of spills.

After breakfast take her directly to the toilet by pulling the
wheelchair  backwards until it is in front of the toilet.  Encourage her
to grab the grab bar with her right hand and help her to stand up.  Give
her a few seconds to adjust her feet to a better position and then
help her lower herself down onto the toilet.  Stand close enough to
catch her if she wobbles during transfer.

It works better if you leave the bathroom and sit at the table and keep
an eye on her.  It may take her several minutes to start urinating.

Leave her on the toilet while you dress her, comb her hair and brush
her teeth.  She cooperates with dressing.  When putting a shirt on her
put her left arm in first.  She wears her braces inside the white sneakers
to program every day, and they can come off as soon as she gets home.

TEETH BRUSHING:  her toothbrushes are the two small orange ones. Hold one
of them under hot water and put a tiny bit of toothpaste on it.  She will
only cooperate with brushing for a few seconds. After brushing, get a
clean washcloth wet (hot water) and use it to clean her mouth out.

Place the wheelchair in the other direction on the right hand side of
the toilet (Carrie's right hand side) the back of the wheel chair will
be pointing towards the dining room table.

When she is dressed and cleaned up, encourage Carrie to stand up by
herself (she can).  She grabs hold of the bar and pulls herself up and
can stand there while you pull her pants up. With your HANDS ON,
 encourage her to take
a step and grab the right hand arm rest and pivot before sitting
down in the wheelchair.

Pull the chair backwards (slowly) to the living room.  You will need
to turn it around and bring it up close to the couch, just past the
area where Carrie sits (it has a waterproof pad on it).  She will be
facing Phelps Street, with her feet all the way to the end of the
couch.  Encourage her to stand up, and she will do so, and she will
turn herself and sit down on the couch (be ready to offer support but
she rarely needs it). Once she is seated, encourage her to pull
herself back.

WE-CARE picks her up in the mornings (Monday through Friday) at around
8:10.  The bus aide will call when they are about five minutes away.
She returns home between 3:10 AND 3:40 P.M.  As soon as she gets into the
house, I take her to the toilet.  Often she has wet her pants, and if so
she can go directly to the tub for a bath.  If she is not wet, I give her
plenty of time to go and then take her to the couch for a half hour rest
before she is given her bath.

Carrie eats just about everything.  She needs a blue slip proof pad, her
bowl with rim and a small plastic cup, as well as a spoon. After bringing
her to the table, place her left arm up on the table.  It may slip off,
and you can put it back up.  When she is drinking milk, I keep a small
towel handy in case of spills.

Meds:  
a.m.  TWO 32.4 mg phenobarb      given with breakfast
      Two red-gel Duc-q-Lace capsules    
      one Vitamin D (1000 mg)  
      these can be stirred into a couple teaspoons of pudding

      three 100 mg Carbamazine
      two Senna-Lax
      one tab-a-vite
      these can be crushed OR dissolved in a small amount of water in a medicine
          cup.  It takes a few hours to dissolve them, so I put the water in the
          cup with the pills  the night before.  After crushing or dissolving
          stir into pudding with the other meds.  If the pudding comes out of
          the frig.  warm it a few seconds in the microwave before putting meds
          in

2 p.m.  two 100 mg Carbamazine
        one 16.2 phenobarb
        I crush or dissolve the carba. and stir the phenobarb into pudding

p.m.    same as a.m. except leave out the tab-a-vite
        I usually give these meds to her at 8:00 p.m.

IF CARRIE HAS DIFFICuLTLY SLEEPING:
she can have CLONAZAPAM, either stirred into her p.m. meds OR
given separately.  Once in a while, if I can tell she is having
difficulty getting to sleep, I prepare the CLONAZAPAM and take it
in to her and give it to her while she is still in bed.

The bottle says THREE tablets, but I was instructed by the
neurologist to give "as needed".  I have found that one-half
of one tablet is usually sufficient.

When Carrie is not at the kitchen table, in bed or using the bathroom, she
sits on the couch.  She likes to have a small towel to chew on (towels can
be found inside the brown footstool next to the couch)

BEDTIME:
I take Carrie to the bathroom at about 9:00 p.m.  and give her plenty of time
to go. Brush her teeth and then take her to bed.  She may need help positioning
herself after you help her into bed.  Pull bed rails up.  Do one at a time,
pull the knob in  towards the center of the bed, while pulling up.

She usually sleeps through the night.  If I wake up in the night, I go in and
check on her and make sure she is covered.  (without turning the bedroom
light on)


 
 

Crockpot Cabbage, Pork and White Bean Soup

CROCKPOT CABBAGE, PORK and WHITE BEAN SOUP

1 pound pork stew meat
2 tablespoons olive oil or any cooking oil
1 medium onion, chopped (I used purple)
1 large pepper, chopped (can be red, green or orange)
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes with basil, garlic, oregano, undrained
1 (15 ounce) can great northern beans, drained and rinsed (can use the dried cooked beans, about 2 cups)
1/2 head cabbage, chopped
1 cup water
1/2 teaspoon black pepper
1 teaspoon salt
Dash hot sauce, Optional
Brown the stew meat in the oil in a skillet on the stove.  Add the rest of the ingredients to a 3 quart crock pot along with browned pork stew meat.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Makes a 3 quart crock pot full.

I used a large can of baked beans instead of the white beans, also added celery, left out the hot sauce,
and seasoned it with

Lemon Cranberry Blondies

SERVINGS 20UNITS US

• 1(18 1/4 ounce) box yellow cake mix
• 2large eggs
• 1⁄2cup butter, melted
• 1cup sweetened dried
• cranberries
• zest of one lemon
• juice of one lemon

DIRECTIONS

1. Preheat oven to 350. Set aside 13x9 pan.
2. Blend cake mix, eggs and melted butter with electric mixer on low speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in cranberries and lemon juice and zest. chips, stirring until well incorporated. Mixture will be very thick.
3. Scrape mixture into 13x9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
4. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares.

Baked Whole Onions

Nutrition

SERVINGS 4-6UNITS US

• 4 -6medium yellow onions
• 2 -3cups chicken broth
• 4tablespoons butter, melted
• paprika
• breadcrumbs

DIRECTIONS

1. Pre-heat oven to 375°F.
2. Skin the onions, and in a medium sauce pan simmer them in enough chicken broth to cover for 30 minutes.
3. Remove, and place in a buttered baking pan.
4. Mix melted butter with a little paprika, and brush the onions with this mixture. Sprinkle the tops of the onions with bread crumbs, and add the remaining butter mixture to the backing pan.
5. Bake at 375°F for about 20 minutes, or until lightly browned.

Lynette's Pea Salad

One of the girls I graduated from high school with told me this
recipe.  She said it has been handed down from her grandmother
to her mother to her.

Ingredients:

small ring macaroni (I used 1/3 to 1/2 pound)
one can of peas
candied dill pickles (she uses Bellvue, but I did not
    have those, so I used bread and butter pickles)
one can of tuna
salt and pepper to taste
Mayonnaise


Cook the noodles and drain
chop up the pickles, drain the peas
stir all ingredients together.

Coconut/Choc.Chip/Raisin Blondies

Coconut Chocolate Chunk Blondies

JULY 10TH, 2009

INGREDIENTS:

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
1/2 cup choc. chips and 1/2 cup raisins
More Coconut-for sprinkling on the top of the bars.

DIRECTIONS:

1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set to the side.

3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut, raisins and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.

- from Two Peas and Their Pod & Brown Eyed Baker