Gator Pam

Is this where we also ask about portable dvd players?

Since I'm Jewish with Pagan leanings, and we celebrate a secular Chr-stmas to honor my FIL's holiday, my favorite story for that time of year is one I found online called The Yule Fairies. If anyone is interested in it, it's short enough for me to post.

Beorn is 12, and while I think he's skeptical about Santa, he still talks as though he believes. I could easily see him being the main character in The Polar Express. That's the point he's at.

I love my Showtime Platinum rotisserie. You can occasionally find them cheaper than the infomercial price at Sears, Target, etc.

:::wondering if Wal-Mart will pm K-Mart's Thanksgiving Day prices at the 24 hour SuperCenters that are open on Thanksgiving:::

Kim, you can get the saver card discounts by giving them the area code and telephone number you used when you signed up for the card.

Oh Holy Night Do you Hear What I Hear and... Snoopy's Chr-stmas by the Royal Guardsmen

Most likely any Halloween merchandise you find at Target today will either scan full retail price or item not found. After two days (at the most) at 90% off, Target returns the prices to full retail value and then tries to remove it all from the sales floor to donate for a tax write off to places like Goodwill.

Still not seeing more than one page of K-mart and no My Shopping List

Why does the list say 17 pages, and I'm seeing the same items over and over on all 17 pages?

No, they mark it to what they call 'salvage.' In the past, they would return the price back to the full original selling price so that, as others said, when they donate it to places like Goodwill, they can get the full retail value as a tax write-off. Occasionally pallets of stuff wind up at merchants like Big Lots, but usually it's donated. After the merchandise has been collected, the item numbers are then entered into the computer system as NOF (Not on File) or Item not found. I have seen clearanced Target items at my Goodwill, being sold there for more than the 90% off price that Target sold. Sometimes you will find a salvaged item on the sales floor that may have been mis-shelved, or returned by a customer within the 90 days on their receipt but after the items were donated. These will usually scan item not found. You can try to bring them to Guest Services and tell them it had gone 90% off before being salvaged, but different stores treat found salvage items according to their store manager's policy. Some will refuse to sell it, some will sell it at the last price they can find. If the computer still has a record of a price, most likely it will be the full retail price it was marked back up to before being donated. Ocassionally, if you find a cashier you become friendly with and who may remember the item being part of a seasonal clearance, that cashier will ring it up at the 90% off price for you. I had one such cashier at my Target for several years. It's too bad for me that he retired right before Chr-stmas last year. I haven't found a new cashier at my local Target that's as friendly as Gary was.

I hope at least one of these will please. I use either leftover chicken or turkey for the casseroles made with poultry. If the recipe calls for boiling the meat first, skip that part and continue on to assembly of the casserole. Chicken & Chile Chimichangas 4 cups water 1 pound boneless, skinless chicken breasts 1/2 tsp ground cumin 1 cup (4 ounces) shredded Monterey Jack cheese 1 can (4 ounces) diced mild green chilies 6 - 18 inch flour tortillas Preheat oven to 400° Place water in large saucepan Bring to a boil over high heat. Add chicken. Cover and remove from heat. Let stand 15 minutes. Drain and cool. Tear chicken into chunks and sprinkle with cumin. Add cheese and chilis and stir to combine. Spoon 1/2 cup of the mixture down center of tortilla. Fold, brush with water and place on cookie sheet. Bake 12 to 15 minutes until crisp and golden. Hoisin Cranberry Turkey Wraps From: Betty Crocker's Best Christmas 6 servings 1 TBS vegetable oil 1 TBS grated gingerroot or 1 tsp ground ginger 2 cloves finely chopped garlic 1/2 cup thinly sliced fresh shitake or regular white mushrooms 1/2 cup thinly sliced snow (Chinese) pea pods 4 medium green onions, thinly sliced (1/4 cup) 1/4 tsp crushed red pepper, if desired 1 1/2 cups cubed cooked turkey 1/2 cup shredded carrot (about 1 small) 1/3 cup hoisin sauce 3 TBS frozen (thawed) cranberry juice concentrate 1 tsp soy sauce 1 can (15 oz) cooked wild rice, drained 6 whole wheat flour tortillas (8-10 inches in diameter) Heat oil in 12 inch skillet over medium high heat. Cook gingerroot and garlic in oil about 3 minutes, stirring frequently, until ginger is softened and garlic is golden. Stir in mushrooms, pea pods, onions and red pepper. Cook 3-5 minutes, stirring frequently, until vegetables are crisp tender. Stir in remaining ingredients except tortillas. Cook, stirring frequently, until heated through. Divide turkey mixture among tortillas. Fold 2 ends of tortilla 1 inch over filling; roll tortilla around filling. Delight your guests and family by packaging these yummy sandwiches with ribbons of green onion. To make ribbons, heat 10 inch lengths of green onion tops in 1.4 inch water in a large skillet over medium heat for 1-2 minutes or until tender and bright green; drain. Run cold water over onions; dry on paper towels. Tie onions around wraps. Turkey Cranberry Wreath 2 packages (235g each) refrigerated crescent rolls 1/2 cup mayonnaise 2 TBS honey Dijon mustard 1/2 tsp coarsely ground pepper 2 cups cooked turkey, chopped 1/2 cup celery, sliced 3 TBS fresh parsley, snipped 1/2 cup dried cranberries 4 oz Swiss cheese, shredded (1cup) 1/4 cup walnuts, chopped (optional) 1 egg, separated Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.) Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle. Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first. Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings. Per serving: 363 calories; 17g protein; 24g fat; 20g carbohydrates; 521 mg sodium Chicken and Chevre Tetrazzini 1/2 package spaghetti, cooked al dente 1-1/2 cups frozen pearl onions 2 cups cooked chicken, cut up 1-1/2 cups frozen peas 1/3 cup roasted red peppers, chopped 1/2 cup light sour cream 1/2 cup chevre cheese 1/4 cup fat-free half and half 1/4 cup 1% low-fat milk 1/2 tsp salt 1/4 tsp pepper 1/4 cup Japanese panko bread crumbs 3 TBS grated Parmesan cheese Bring a large pot of water to a boil and add spaghetti. Cook to al dente according to package directions. Add pearl onions to spaghetti in cooking water about 3 minutes before spaghetti is done. Drain. Preheat oven to 350°F. In a 2-quart casserole dish, combine spaghetti, pearl onions, cooked chicken, frozen peas and roasted red peppers. Mix well. Combine sour cream, chevre cheese, half and half, 1% milk, and salt in a small bowl. Blend into spaghetti mixture in casserole dish. Sprinkle bread crumbs over top of casserole, and Parmesan cheese on top of the bread crumbs. Bake at 350°F for 30-35 minutes, until bubbly and bread crumbs are golden brown. Let sit for 5 minutes and serve. Chicken Cheese Lasagna (a favorite!) 1/2 cup butter 2 cloves garlic, crushed 1/2 cup flour 2 cups milk 1-1/2 cups chicken broth 1/2 cup dry sherry 2 cups shredded Mozzarella 1/2 cup grated Parmesan 1 onion chopped 1 tsp salt 1 tsp basil 1/2 tsp oregano 1/4 tsp pepper 8 ounces uncooked lasagna noodles (9-12 noodles) 2 cups ricotta cheese 1/2 lb portabello mushrooms, grilled and sliced 2 cups cooked chicken breast 2 pkgs (10 oz each) chopped spinach or broccoli, thawed and well-drained 1/2 cup grated Parmesan Heat butter in a 2 quart saucepan over medium heat until melted. Add onion, sauté until translucent. Add garlic, sauté until the garlic aroma is noticeable. Stir in flour. Cook, stirring constantly until bubbly. Remove from heat and stir in milk, broth and sherry. Return to burner, raise heat and bring to a boil, stirring constantly. Stir in mozzarella, 1/2 cup Parmesan, onion, salt, basil, oregano, and pepper. Reduce to low heat, stirring constantly until cheese is melted. Spread 1/4 of the cheese sauce (about 1-1/4 cups) in a nongreased rectangular (13x9") baking dish and top with 3 or 4 noodles (uncooked), overlapping if necessary. Spread 1/2 of the ricotta over noodles. Layer the portabello mushroom slices, slightly overlapping, Top with 1/2 of the spinach. Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining ricotta. Top with chicken, remaining spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce. Sprinkle with 1/2 cup Parmesan. Cook uncovered in 350°F degree oven until noodles are done, 35-40 minutes. Let stand 10-15 minutes before cutting (to firm up a bit). Makes 12 servings. Chicken Pie 1 chicken, cooked, boned and cut up (save broth) 1 10 oz cream of chicken, celery or mushroom soup 1-1/2 cups chicken broth 1/2 stick butter 1-1/2 cups milk 1-1/2 cups Bisquick Mix the milk and Bisquick together and put aside. Place the chicken pieces in a large casserole dish. (I used a 9X11) Cover with soup and broth. Pour milk mixture slowly and evenly (some will sink down as it is liquidy) over the chicken and soup. Dot with pats of butter. Bake for 1 hour at 350° or until lightly browned. Chicken Tetrazzini 8 oz. thin spaghetti 3 TBS butter 3 TBS flour 1/2 tsp. pepper 1 tsp. salt 2 cups chicken broth 3/4 cup half and half 2 cups cooked diced chicken 3/4 cup freshly grated Parmesan cheese 1/2 lb. sliced mushrooms 1/4 cup freshly grated Parmesan cheese Cook pasta; drain. Heat butter in pan, add mushrooms and cook until moisture is released. Add flour & cook 2 minutes, stirring constantly. Add salt & pepper & slowly stir in broth. Bring to a boil & stir until thick. Stir in cream, chicken & cheese. Combine pasta with cream mixture, in a 9x13 pan. Sprinkle with cheese. Bake, uncovered, at 375ºF for 25 minutes. King Ranch Chicken Casserole (Southern Living, November 2000) 1 large onion, chopped 1 large green bell pepper, chopped 2 TBS vegetable oil 2 cups chopped cooked chicken 1 (10 3/4-ounce) can cream of chicken soup, undiluted 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 1 (10-ounce) can diced tomato and green chiles 1 tsp chili powder 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp pepper 12 (6-inch) corn tortillas 2 cups (8 ounces) shredded Cheddar cheese, divided Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. Yield: Makes 6 to 8 servings Alfredo Florentine Chicken Stuffed Shells 1/2 package (10 ounce) frozen chopped spinach, thawed and squeezed dry 1-1/2 cups ricotta cheese 1 egg 1 heaping tsp. minced garlic 1/8 tsp. oregano 1/8 tsp. pepper 2 cups cooked, shredded chicken 1/2 cup grated Parmesan cheese 1-1/2 cups shredded Mozzarella cheese, divided 16 jumbo pasta shells, cooked and drained Alfredo Sauce (recipe below) 1. In a medium mixing bowl, combine spinach, ricotta cheese, egg, garlic, oregano and pepper; mix well. Stir in chicken, Parmesan cheese and 1 cup Mozzarella cheese. 2. Heat oven to 350º. Pour half of the Alfredo sauce in the bottom of an 11x7-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese. 4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving. Yield: 4 servings. ALFREDO SAUCE 3/4 cup butter 1-1/2 cups half and half 3/4 cup grated Parmesan cheese 1/4 tsp. pepper Garlic powder to taste 1. Melt butter in a large saucepan over medium-low heat. Stir in half and half; cook and stir until bubbly. Stir in Parmesan cheese, pepper and garlic powder and cook and stir until cheese is melted and sauce is creamy. Chicken Sopa 1 chicken, cooked and deboned and chopped in small pieces 1 cup chicken broth 18 corn tortillas 1 can each, cream of mushroom, cream of chicken, cream of celery soups 1 onion, chopped 1 T oil 2-3 chopped jalapeno peppers (I use the already sliced kind in the jar and chop them up and also pour a little of the juice in too.) cheddar cheese Saute onion in oil in a large skillet. Add jalapeno, soups and chicken broth. Stir til combined. Set aside. Tear half of tortillas in small pieces and spread over the bottom of a sprayed 9x13 pan. Layer half of the chicken, and then half of the soup and then cover with a layer of cheese. Repeat. Bake at 350 for about an hour or until bubbly. Can be frozen and baked later (I usually do two at a time and freeze one. Quick tip: Many times when I'm in a hurry, I use a package of the Schwann's diced chicken and a can of chicken broth in place of cooking my own chicken. I keep the diced chicken in my freezer as a "staple". Fusilli and Turkey Serves 6 You can substitute fresh spinach for the broccoli rabe 1 TBS olive oil 5 cloves garlic, peeled and cut into slivers 2 red bell peppers, seeded and julienned 1/2 to 1 tsp. hot red pepper flakes 1 1/2 cups turkey or chicken stock, warmed salt and freshly ground black pepper, to taste 12 oz. tri-color fusilli (tri-colored pasta) 2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut into 2" to 3" pieces freshly grated Parmesan cheese (optional) Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the garlic, red pepper and hot red pepper flakes until the vegetables are starting to brown, 5 to 7 minutes. Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season with salt and pepper to taste, cover and keep warm over low heat. Cook the pasta in the boiling water for about 7 minutes; stir in the broccoli rabe leaves and cook for 2 minutes moe. Drain the fusilli and greens and transfer to a serving bowl. Add the sauce and toss well. Serve at once with a bowl of Parmesan. Turkey & Pecan Casserole 8 cups turkey, cooked & cubed 1/2 tsp poultry seasoning 3 TBS butter 4 cloves garlic, minced 2 scallions, chopped 2 TBS brandy (opt) 1 cup white wine (or turkey broth) 2 tsp tomato paste 2 TBS whole wheat flour 1 cup fresh mushrooms, chopped 2 cups turkey broth 1 lb bag pecans, chopped 1 1/2 cups sour cream 1/2 cup fresh parsley, chopped Season turkey with poultry seasoning. In skillet, melt half of the butter and brown the turkey. Place turkey in an ovenproof casserole with lid. In same skillet, sauté garlic and scallions. Add brandy and wine. Increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered, 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups turkey sauce into bowl. Stir in sour cream & return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. Serves 6 Turkey Normandy Pot Pie 1 can cream of chicken soup 1 cup milk (divided) 1 onion (diced) 4 cloves garlic (pressed) 8 oz. cream cheese (softened) 1-2 cups shredded carrots (I used about 2 because we like carrots) 2 cups turkey (cut in bite sized pieces) **You could also use chicken*** 1 large pkg. frozen cauliflower and broccoli mix 1 egg 1 Tbsp. oil 1 1/2 cups Bisquick 1 cup shredded cheddar cheese 1 small package sliced almonds In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, garlic and carrots. Cook and stir over medium-high heat until the mixture is hot and cream cheese is melted. Stir in the turkey and broccoli/cauliflower mix; heat through. Pour into a 9" X 13" baking dish. In a medium mixing bowl, combine the egg, oil and remaining milk. Add the Bisquickand Cheddar cheese; blend well. Spread over hot turkey mixture. Sprinkle with almonds. Bake in a preheated 375° oven for 20-25 minutes or until the crust is golden brown. Yield: 6 servings TURKEY PAPPARDELLE WITH CAPERS AND BROWN BUTTER Serves 4 Ingredients: 2 cups cooked turkey broken into bite size pieces 8 ounces dry pappardelle pasta (or wide egg noodles) 4 tablespoons capers 4 tablespoons unsalted butter 1 tablespoon sliced garlic 1 ½ cups chicken stock 1/4 cup chopped sage or parlsey Optional: shaved parmesan Method: Set aside left over turkey. Blanche the pappardelle until al dente and drain. In a 12" saute pan heat the butter until it begins to brown. Begin by adding the capers and cook until slightly crisp. Then add the garlic and cook for 30 seconds. Add the pasta, turkey and stock, and bring to a simmer. Finish by adding chopped sage or parsley. Mix well and serve immediately. Turkey Pot Pie (Serves 5) 1 package (16 oz) frozen mixed vegetables 1 cup frozen peas 2 cups cooked turkey, cubed 1 1/2 cups turkey gravy 1 Tbs dried parsley 1 tsp salt 1/4 tsp pepper 1 refrigerated pie crust, thawed to room temperature Cook vegetables according to package directions; drain. Combine with turkey in oven-safe 2-qt cooking dish. Unfold pie crust and place on top of dish, trimming edges to approx. 1 inch and securing edges to dish. Make several 1-inch slits on crust to allow steam to escape. Bake in pre-heated oven at 400 degrees F. for 25-30 minutes or until crust is brown and mixture is hot and bubbly.

YVW Please keep in mind that the 90% off may be over by tomorrow already, and will definitely be over by Wednesday. Good luck!

These were not in Halloween packaging at all. Some posters have found them in the infants department, some by the cash register. I found them with all the other disposable cameras in Electronics. Here's a picture of the packaging on an older package. As you can see, there's no Halloween markings at all. http://www.thetwistergroup.com/store/image.php?imagefile=DBL%3C%3EQUICKSNAP-SF800.JPG

Are we talking Thanksgving dinner or Chr-stmas dinner? I have different favorites for each. For Thanksgiving, we make a whole day out of celebrating, from the Macey's Parade in the morning on. About 2:00 I put out a brie with hot pecan caramel sauce as an appetizer to hold everyone until dinner is served around 5:00. I would have to say that is my favorite for Thanksgiving, although I love everything. For Chr-stmas, the standing rib roast itself is my favorite. I rarely make roasts of any kind, especially beef, and a standing rib roast only once a year. However, when we have others coming to Chr-stmas dinner besides the four of us, I really splurge and do a crown roast. Oh man...!

Todah!!

When you make chicken, do you have leftovers? I have tons of recipes for chicken csasseroles of all sorts.

My Target's 90% off Halloween clearance was pretty lame, but I did find the Fuji disposable cameras for 74 cents with the $1.00 coupon inside. I bought 12, and used the $3.00 they 'paid' me to buy them to buy a bag of Milky Way Midnight minis. Mmmm... Fuji camera UPC 07410121855

Jonathan, Costco has kosher turkeys? Which brand? We don't have Costco here in Gator Town, but perhaps if I tell the local Sam's Club that Costco carries them they'll bring some in as well.

The cheapest a frozen turkey goes for here right before Thanksgiving is 29 cents a pound.

What else are you looking for?

If I do say so myself, my home made baked mac and cheese is hard to beat. Here it is a one dish meal, but you can leave out the vegetables if the idea of them don't appeal to you. Baked Macaroni and Cheese Casserole 1 lb. box medium pasta shells 1/2 cup each minced onion, carrot, celery, green pepper 1/2 cup sliced mushrooms 2 TBS chopped garlic 2 TBS olive oil 1/2 cup butter 1/2 cup flour 2 cans evaporated (not sweetened condensed) milk 1/4 cup pale dry cocktail sherry or white wine 1 cup sour cream 1/2 cup grated Parmesan cheese, divided 1/2 tsp. salt 1/2 tsp. white or black pepper 1/2 tsp. dry mustard 3 cups (12 ounces) grated Sharp Cheddar cheese, divided 1 egg, lightly whipped 1 package Jones frozen Dinner Sausage. (optional, Boca Brand frozen Vegetarian Dinner Sausages work well) Preheat oven to 350ºF. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 3-quart baking dish. While the macaroni is boiling, sauté the vegetables in the olive oil until tender. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk and then sherry. Add sour cream, 1/4 cup Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted. Pour a little hot sauce into the whipped egg and fold in to temper the egg, then pour the egg mixture into the hot sauce and stir. Pour all of the sauce through a china cap or mesh strainer if you have one. If not, it’s not absolutely necessary. Toss macaroni with 1/2 of the remaining Cheddar cheese and all of the sautéed vegetables. Pour sauce over macaroni and mix thoroughly. Layer sausage links on top of casserole. Bake, covered, for 45 minutes. Sprinkle remaining Cheddar and Parmesan cheeses over sausage links and return to oven, uncovered. Broil for 15 minutes, or until sausage links brown and cheese melts. Yield: 6 servings. This is a favorite for me to bring to pot lucks and picnics. For those occasions, I double the recipe and bake it inside my oven safe 6.5 quart crockpot insert. When done, I put it into the crockpot itself, attach the lid lock, put on the thermal cover and transport it that way. If there is an electrical outlet at the location, I take off the thermal cover and lid lock and, using an extension cord if necessary, plug the crockpot in and set it on LOW. If my crockpot had a WARM setting I would use that instead, but so be it. It's a hit everytime!

I have a cluster of pictures on the wall near where I have the tree. I remove the pictures and use the hooks to hang the stockings. If you're not going to pack the stockings full so they're fairly light, I have seen some filled stockings hung on the tree.

My first husband asked me for a divorce over Thanksgiving, 1986. I called my Dad (mom had already passed) to see if I could come home, and found out he had lung cancer. By the time I wrapped everything up to go home, I left on Chr-stmas Eve, 1986.

Ah... That would be kewl!!