That's odd.... the bird doesn't look like Christie !

"And yes, someone needs to start complaining about their Mom not microwaving stuff"

Not microwaving? No, she microwaved EVERYTHING that required heat to be edible!

Wild Turkey....doesn't that come in a bottle??

SHRIMP MOUSSE

2 lbs. Peeled Cooked Shrimp
1 Bundle of Green Onions
2 Lg. Stalks of Celery
8 oz. Cream Cheese
8 oz. Sour Cream
1/2 c. Mayonnaise
1/2 c. Tomato Catsup
1/2 c. Chili Sauce
1/4 c. Lemon Juice
1 t. Worcestershire Sauce
1 t. Salt
1/2 t. Dried Tarragon
1/4 t. Red Hot Pepper Sauce
2 Envelopes Knox Gelatin - dissolved in
1/2 c. Cold Water

GELATIN MOLD: Sprayed w/ Non-Stick Spray, or Lightly Oiled.
--------------------------------------------------------------------------------------
COOK: Shell - Devein Shrimp, Coarsely Chop & Set Aside.
SLICE: Green Onion-Tops into 1/4" Slices
PROCESS: Celery Stalks
--------------------------------------------------------------------------------------
SPRINKLE: Unflavored Gelatin onto Cold Water & Stir.
--------------------------------------------------------------------------------------
ADD: Next 10 Ingredients & Gelatin Mixture To Food Processor.
CREAM: Together.
--------------------------------------------------------------------------------------
ADD: Shrimp, Celery, Green Onions, &
BLEND: Until Just Well Mixed.
--------------------------------------------------------------------------------------
POUR: Into Oiled Gelatin Mold
CHILL: Between 5 Hr. & Over-Night.
--------------------------------------------------------------------------------------
TURN OUT: Onto Chilled Plate
GARNISH: w/ Parsley, Onion Slivers & Reserved Shrimp.
--------------------------------------------------------------------------------------
SERVE: with Knife onto Various Crackers.

Aye...
...he's lost a lot of weight
since he got his gizzard stapled...

Anyway,
I just did up another
of those Greek Yogurt CheeseCakes..

The BONUS for the Work
is that I get to Lick the Beaters

spin a while...
...time to bUmP dis puppy to de top...


I found a new variation on an old theme...
...Southern Pulled Pork a'la Slow Cooker

Slow Cooked In SODA PoP! (a carbinated tenderizer)

The author recommends RootBeer(Sassafrass Flavor)
but I found a source of MY Favorite Pop: GINGERBEER
(made with honest to GOODness Ginger! Sweet & Spicy

I'll let you know how it turns out...

spin a while...
...time to bUmP dis puppy to de top...


I found a new variation on an old theme...
...Southern Pulled Pork a'la Slow Cooker

Slow Cooked In SODA PoP! (a carbinated tenderizer)

The author recommends RootBeer(Sassafrass Flavor)
but I found a source of MY Favorite Pop: GINGERBEER
(made with honest to GOODness Ginger! Sweet & Spicy

I'll let you know how it turns out...


I'm doing it MY Way:
Maranading a cleaned Picnic Pork Shoulder
in BBQ Sauce & GingerBeer in the fridge...

I'll slow roast it tomorrow @ 325F for
25 min per pound.. internal temp 160 F
allow it to cool, debone & shred it with
more BBQ Sauce+ whatever it needs to taste.


I can already tell it's a WINNER just by
sampling the mixed BBQ Sauce & GingerBeer