Once I have read a message, is there any way I can get it to go bold red again? More...

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dawnnys

Well-known member
'Just asking because I am afraid that one of these times I may accidentally hit the "mark as read" command and won't be able to easily locate new posts.

I think this is great that we can see what we have read already and it is associated with our name, not what computer we are on. I am on a couple of different computers and most sites use the "history" of that particular computer, not your log-in name. Technology baffles me! :eek:)

Also, Mimi, do you think some newer people might miss items in the search function because the default is set for only 1 day? Would it be better to change the default to 90 days or something to include more results? Maybe not. Just took me a few minutes to find out why I wasn't getting any results, then I switched it to 90 days myslef and got tons.

 
Nope, once you click "Mark Read" you can't go back.

For the search, I'll add it to my list! :eek:)

 
Great, thanks. Half asleep one day, I kept wondering why nothing was showing up! smileys/wink.gif

 
Mexican Rice

I doubled this recipe and it was plenty:


MEXICAN RICE
1/4 cup vegetable oil
2 tbsp butter
1 large onion, chopped
3 cloves garlic, chopped
2 cups white rice
1 tbsp Cumin
1 can (10 oz) Rotel original chopped chiles and tomatoes (or 1/2 lb chopped tomatoes and a small can diced green chiles)
1 green pepper, chopped
4 cups chicken broth
1/4-1/2 cup chopped Cilantro
Melt butter with oil and brown the rice 5-10 minutes. Add onion and garlic and saute another 5 minutes. Add Cumin, tomatoes & chiles, green pepper and chicken broth. Cover and simmer until cooked, about 10 minutes. Add Cilantro and correct seasonings.

 
Orange and Onion Salad

I tripled the oranges, dressing and lettuce, doubled the onions in this recipe- adding rosemary to the overall mix of herbs in the lunch worked perfectly:


ORANGE AND ONION SALAD
(serves 4-6)
4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine
Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.

 
Mixed Bean Salad

This is something I threw together years ago and still make a lot at my house. It changes all the time depending on what I have around. It is colorful and people seem to love it. I tripled the recipe and had some leftovers:

CATHY'S MIXED BEAN SALAD

1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 chopped green or red sweet pepper
1 chopped medium onion
2 chopped stalks celery
2 large carrots, peeled and sliced
1 T oregano
1 T fresh basil chopped
2 tsp pepper
1 C medium hot picante sauce or salsa
1 C bottled zippy Italian salad dressing (I like Kraft)

Mix everything together and refrigerate at least 4 hours.

 
Frozen Margarita Pie

I tripled this and used more pretzels/butter for the "crust". I made it in a full sheet pan and decorated with sliced lime curls and sprigs of mint- it was the hit of the lunch menu:


MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie

1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish
fresh mint (optional)

Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.

 
Creamy Chicken Enchiladas

CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.

 
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