What's Cooking in the Mid Atlantic forum: recipe box

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Imagestormyla
Aug 14, 2010 2:03 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I thought it would be a good idea whenever we post a recipe in the discussion threads, that we put a clean copy of the actual recipe over here so they aren't buried in a lot of chat. Please no chat in this thread. If you have a question about the recipe, please ask it in the appropriate chat thread.

Thumb of 2010-08-26/rcn48/a76ba4
Imagestormyla
Aug 17, 2010 12:58 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

CRITTER"S GRANDMA'S COOKIE RECIPE


Christmas Almond Icebox Cookies


This recipe comes from the mother of Plum resident John "Nic" Nicolaus, who surmises she got the recipe from her mother.

1 pound butter (no substitutes)
1 pound almonds, ground
2 cups sugar
4 scant cups flour (start with less, then add more as needed to reach proper consistency)
2 teaspoons vanilla extract
Dash salt
Mix ingredients. Using wax paper, form into rolls about 1-1/2 inches in diameter. Refrigerate two hours or more. Slice thinly (about 1/4-inch slices) and bake in 375- to 400-degree oven about 10 minutes, watching closely to avoid burning. When cool, roll in powdered sugar.

-- John "Nic" Nicolaus
Imagestormyla
Aug 17, 2010 1:00 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

GREMOLATA

Gremolata
Bon Appétit | April 2001

main ingredients
Lemon, Garlic, Parsley
cuisine
Italian

yield: Makes about 1/4 cup
This would also be delicious sprinkled over roast meat, poultry and seafood.


1 lemon
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped
print a shopping list for this recipe

preparation

Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)

Imagestormyla
Aug 17, 2010 1:07 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Here's one of my Quinoa Recipes. This one was interesting because the Quinoa is served hot, but the veggies are uncooked. It is crunchy. This was inspired by a similar one that I read at allrecipes.com. You can really alternate whatever veggies you have on hand, just as long as they are wet enough.

Crunchy Lemon Quinoa

1/4 cup Toasted Pine Nuts
1 cup Quinoa
2 cups Water
2 TBSP Lemon juice
2 TBSP Olive Oil
1/2 cup Red Onion
2 Celery Stalks chopped
1/2 Red Bell Pepper chopped
1/2 Green Bell Pepper chopped
3 Cloves garlic minced
1 Bunch Fresh Parsley, chopped
1/4 Tsp Red Cayenne Pepper
1/4 Tsp Coriander
--- Kosher Salt to taste
__ Freshly Ground Black Pepper to taste

!. Toast the Pine Nuts. This can be done either in a dry skillet on the stove or in a small pan in the oven. Stir frequently and don't let them burn. They toast faster than most other nuts.

2. In a saucepan, bring the water, Quinoa and salt to a boil.Reduce heat and simmer until water is absorbed and Quinoa is soft, about 15 minutes. Fluff with fork. Cool slightly

3. Transfer Quinoa to a serving bowl and stir in all of the other ingredients.
Imagestormyla
Aug 17, 2010 1:09 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

OK Here's my Parsley - Walnut Pesto recipe. I eat this on sliced crusty bread, but more often use it to top broiled fish and chicken breasts. When I use it that way, I layer lengthwise cut slices of Roma Tomatoes across the chicken or fish and then top the tomatoes with the pesto. To keep the chicken or fish from drying out, I've also sprinkled white wine, a bit of oil and some more lemon juice across them before adding the tomatoes.

I've also cut cherry tomatoes in half and put them on Scallops and added a dollup of the pesto. You could also use it over pasta. When I have, I've added diced warmed tomatoes to the pasta. This would also be a great topping for some steamed broccoli or cauliflower.

PARSLEY-WALNUT PESTO

6 cups of very tightly packed raw flat leafed Italian Parsley leaves
2 cups of toasted chopped walnuts
1 cup of either grated Pecorino or Locatelli cheese
6 cloves of chopped peeled fresh garlic
1 & a half cups of Walnut, Grapeseed or Cold Pressed Extra Virgin Olive Oil*
2 zests of 2 fresh lemons
2 juice of 2 fresh lemons
2 TBSP of Bottled or fresh lemon juice

1/2 tsp of Kosher Salt
--- freshly ground black pepper to taste
--- a few red pepper flakes

Pound or chop the walnuts and toast them in oven @ 350 until lightly browned on all sides (about 15 to 20 mins). Let cool.

Mix all of the solid ingredients together in a medium sized mixing bowl. Add your seasonings and stir. Spoon these ingredients into your food processor. Break the ingredients into two separate batches if necessary.

Mix the lemon Juice and zest together and pour into the food processor. A small amount at a time, pour your oil into the processor and pulse until absorbed. Keep repeating this until all oil is absorbed and ingredients are thoroughly chopped.

Yield is approximately 1 pint.

Pour into plastic containers or glass jars and refrigerate, if not being used immediately. This is better made a day ahead of serving to allow the flavors to permeate throughout. This will keep in the fridge for about a month, as long as you use clean utensils when dipping into the pesto. This can be frozen in ice cube trays and then bagged and stored in the freezer.

* Note if you use Olive oil and plan to serve this as a dip or spread, it must first be brought down to room temperature as the olive oil will solidify when chilled. My preference is to use Walnut Oil, or Grapeseed Oil as I mostly cook with this pesto. The Walnut oil enhances the flavor of the walnuts in the pesto. Both Walnut Oil and Grapeseed oil have higher flash points than olive oil and are less likely to convert to transfats when cooked.

Imagestormyla
Aug 17, 2010 1:12 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This recipe is from Tammy

I am making lemon pudding cakes this afternoon. I found the recipe
in Cuisine At Home. They are delicious and only 200 ea. Since they
are individual portions, portion control is easy.

2 eggs, separated
1-2 tsp minced lemon zest
3 Tbsp fresh lemon juice
2 tsp butter, softened
5T all purpose flour
3/4 c sugar (I'm going to try it with 1/2c - I thought they were very sweet)
1/4 tsp salt
3/4 c milk
1/4c fresh blueberries (I used more than 2x this on my first batch + raspberries)

beat together egg yolks, lemon zest & juice, butter & sugar in large bowl.
Combine flour & salt in separate bowl
Add flour mix alternately w/milk to yolk mix, beating well w/each addition
Beat egg whites in separate bowl until stiff peaks. Fold into yolk mix
Place 4 6-oz ramikins on 8in square bake pan
Drop in blueberries in ramikins
Split batter evenly amongst ramikins, pour boiling water into baking pan until
1/2 way up sides of ramikins
Bake for 40min until tops are lightly browned. (No temp listed - I used 325degF)
Cool 10min, sprinkle w/powdered sugar

Delicious warm or cold!

Imagestormyla
Aug 17, 2010 1:15 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This recipe come from Teri/Roses_R_Red

Stuffed Artichokes

Stuffed artichokes.....sooo easy. Recipe passed down generations.

Cut off stem
Cut across top to get off all the leaf points (or most of them)
Put them in a pot (I use a turkey roaster because I always make so many)
Sprinkle them with salt, pepper and olive oil.
Pour water into pot until about 1/3 up the artichoke.
Cover tightly.
Let cook for about 35 minutes.
Take out of pot but DON'T DISCARD WATER.
Spread the middle of the artichoke when cooled.
With a long wide metal icing spatula clean out the choke and all the pinchy purple leaves. (easy to eat, then)
Fill the new cavity with a mixture of bread crumbs, cheese, pepper salt, garlic powder and olive oil.
Put the artichokes with stuffing back in pot and cook about 30 minutes til done.

The cooking time always depends on which artichoke is being used, so cook and taste.
I cook them partially because I can't get the choke out when they are raw the way my dad and uncles used to.

They are well worth the trouble.
Imagestormyla
Aug 17, 2010 1:21 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

This recipe is from Karen/Wild_Rose

Chicken and Wild Rice Soup

2 Tblsp. butter or margarine
1 c. chopped celery
1 c. chopped carrot
1 can whole kernal sweet corn, drained
1/2 c. chopped onion
2 12.5 oz. cans of chicken, does not have to be drained (I use white meat only)
1/4 c. brown sugar
1 32oz. container of chicken broth
1 6 oz. box of Uncle Ben's Original Recipe Long Grain and Wild Rice
Season to taste

I start by sauteing the celery, carrot, and onion in the 2 Tblsp of margarine, just to make them tender... maybe 10-15 min. Probably not necessary, since you bring it all to a boil and simmer later on, but that's how I do it. I season at this point with some garlic powder, adobo, salt and pepper, and the 1/4 c. brown sugar. I add the can of corn and the chicken at the end of this saute. Next, add the container of chicken broth, and bring it all to a simmer. Simmer on low about 10 minutes. Add the rice and seasoning packet of Uncle Ben's, and simmer an additional 20-25 minutes. Turn off heat and let sit at least 15 minutes. Stir well and serve. If soup is too thick for your preference, more chicken broth or water can be added.

Imagestormyla
Aug 17, 2010 1:23 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together

Here's another recipe from Karen/Wild_Rose

Chicken Corn Chowder

2 Tblsp. butter or margarine
1 c. chopped celery
1 c. chopped carrot
1 c. whole kernal sweet corn, drained (I use an 11oz. can of Green Giant Niblets)
1/2 c. chopped onion
1 4oz. can chopped green chiles, drained (I use mild)
1 12.5oz. can of chicken, does not have to be drained (I use white meat only)
1/4 c. brown sugar
1 32oz. container of chicken broth
1 15oz. can cream style corn
1 10oz. cream of potato soup
1 8oz. container cream cheese
Season to taste

I start by sauteing the celery, carrot, onion, and chiles in the 2 Tblsp of margarine, just to make them tender... maybe 10-15 min. Probably not necessary, since you bring it all to a boil and simmer later on, but that's how I do it. I season at this point with some garlic powder, adobo, salt and pepper, and the 1/4 c. brown sugar. I add the cup of corn and the chicken at the end of this saute. Next, add the container of chicken broth, and bring it all to a simmer. Simmer on low about 10-15 minutes. Add the cream corn and the cream of potato soup, stirring in well. Bring back to simmer. Add the container of cream cheese. Break the cheese into smaller pieces and stir frequently until the cheese is all melted into the soup. Turn off the heat and let sit for about 15 minutes. Stir well and serve!
Imagestormyla
Aug 24, 2010 1:34 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This recipe is from Chris/Ladygardener

Pecan Pie Bars

Preheat over to 350º

Combine:
2 cups flour
1/4 cup packed brown sugar
1/2 cup butter (one stick)

Cut in butter until mixture is crumbly, press this mixture in to 9 X 13 pan. Bake for 15 mintues.

While "crust" is baking Combine:
1 (14oz can) sweeted condensed milk
3 eggs beated
1 1/2 cup chopped pecans
2 tables lemon juice

Pour above mixture on crust speading around the pecan pieces
Return to over for 25 minutes.
Top should be set, remove from oven and cool. cut into bars (16)

Store covered at room temp.


Imagestormyla
Aug 24, 2010 1:36 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This one comes from Ronnie/Luvsgrtdanes

Mock Toffe Bars

(A tip..) I use the foil cookie trays you can get at the dollar store, they don't stick and you don't have to line the pan.

1 bag semi sweet chocolate chips or chunks
1 sleeve saltine crackers
1 cup brown sugar
2 sticks butter (not margarine)
Optional crushed nuts of your choice

Preheat oven to 400

Line one cookie sheet with a sleeve of crackers

Mix together butter and sugar in a small heavy sauce pan, bring to a boil, lower heat a bit and cook for 3 minutes. Stir constantly so it doesn't burn

Carefully pour over crackers ( I kind of go in a line up and down to get some on each) It will look like you don't have enough but you do!!

Cook for 7 minutes

Press down any floating crackers and reline them if you need to.

Let cool 3 minutes.

Put chocolate over crackers evenly and let sit for a few minutes. It will begin to soften from the heat of the toffee.

Spread chocolate evenly as it begins to melt and add your peanuts.

Cool in fridge and cut up or break apart.
Imagestormyla
Aug 31, 2010 10:37 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This is one of my personal favorites of Chris's recipes


Irish Soda Bread

4 cups AP flour

½ cup sugar

4 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 pint sour cream

½ cup buttermilk

2 eggs

2 cups raisins, I mix light & dark together raisins


1.Put dry ingredients in a large bowl.
2.Add raisins and stir to coat.
3.Beat eggs.
4.Add eggs, sour cream and buttermilk.
5.Mix well.
6.Mound on cookie sheet or pizza pan.
7.Mark a cross in the dough.
8.Bake at 350 for 60 – 75 minutes.
9.Test for doneness starting at 45 minutes with a cake tester.
10.(Can halve recipe and make one smaller loaf).


Thumb of 2010-09-08/stormyla/7f6f78


Imagestormyla
Sep 27, 2010 12:33 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Farranella (Barley) and Tomato Salad

Farro as we know it is Spelt. Barley makes a great substitution if you can't find any Spelt.

1 cup dry barley or spelt
6 cups water
1 red onion, coarsely chopped
2 tablespoons red wine vinegar
4 cloves of garlic minced
1 zest of half an orange
3-4 ripe red tomatoes
1 cucumber, peeled, seeded and cut into chunks
1/2 cup of arugula or purslane
2 tablespoons coarsely chopped basil
3-4 tablespoons good quality EV Olive Oil.
Kosher salt to taste
Freshly ground black pepper

Bring the water to a boil and add the grain. Lower the temperature and simmer the grain for 35 to 40 minutes. Taste it for doneness, it should still be firm and somewhat chewy. Drain and rinse well and chill for at least half an hour.

While the grain is cooking, marinate the onions and garlic in the vinegar.

Some people peel and seed the tomatoes and remove the juice. I don't because I keep this salad for a number of days and the grain tends to absorb the liquid. Plus I like the extra fiber from the seeds and skins.

Combine all of the vegetables and the marinade with the basil and chilled grain. Dress and toss with the olive oil and season with salt & pepper.

Note, if you don't want a leaf vegetable in this salad, use chopped green peppers and some celery. It will keep longer that way.

If you don't care for the flavor of olive oil, this salad is great with grapeseed oil too.

Pearl Barley is not as nutritious as regular Barley.
luvsgrtdanes
Sep 27, 2010 6:23 PM CST
Name: Ronnie
Southeastern PA~Zone 6
I Love MAM~So Happy Together
This is a cheese cake my mom always made, a bit of work but worth it Smiling It's a rich cake nice for the holidays. Good, but not quite as good using low fat cheese and milk

Cheese Pie

1 lb. cottage cheese
1/2 lb. cream cheese
6 eggs
1c. sugar
8 tbls. flour
2 tbls.cinnamon
3 c. milk

Dough
2 c. flour + 2 tbls.
1/4 lb butter
8 tbls. sugar
2 eggs
1 tspn. salt
1 tspn. baking powder

9 x 13 pan. Press dough into pan (do not roll). Pour in filling. Bake @ 350 for 1 hour.
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...

luvsgrtdanes
Sep 27, 2010 6:29 PM CST
Name: Ronnie
Southeastern PA~Zone 6
I Love MAM~So Happy Together
Baked sweets are always nice for any of the upcoming Holidays. Good comfort food.

Baked Sweets

Ingredients:
4 pounds sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons butter
2/3 cup golden brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground ginger
1/2 teaspoon salt

Preheat oven to 375°F. Place potatoes in 13x9x2-inch glass baking dish.
Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat.
Bring to boil and stir until sugar dissolves. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil.

Bake 50 minutes.
Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes.
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...

Imagestormyla
Sep 28, 2010 9:05 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together


This is a recipe that is very popular among Sicilians. Some people make it with sugar, others without. In Italy it is sometimes made with Cippolini onions, but I use the red onions as the colors are nice and the red onions are much more nutritious and better tasting in this dish. I prefer it without the sugar.

Marinated Squash & Red Onions

1 1/2 lbs squash peeled and sliced 3/4" thick
2 large red onions sliced
3-4 TBSP EV Olive Oil
3 TBSP Red wine vinegar
1 TBSP Sugar
3 TBSP Roughly chopped Fresh Mint Leaves
pinch Kosher salt
-------- Fresh Ground Black Pepper to taste

Brush the Squash slices with one tbsp of the olive oil.
Cook the squash in a nonstick skillet over high heat until browned 5 to 7 minutes.
Turn squash slices over, lower heat, cover the pan and cook another 6 to 7 minutes.
Remove squash from pan, season with salt 7 pepper and set aside.

Put the onions in the skillet, drizzle with remaining olive oil and cook over low heat until soft.
Add the vinegar, sugar and mint to the onions, season with salt & pepper.
Stir all until well combined. Increase heat to medium and cook for 1 to 2 minutes.
Pour the contents of the skillet over the squash.

Note, this dish can be eaten hot or cold. I eat it hot the first day, and cold for leftovers. The flavors are best at room temperature.
Imagestormyla
Sep 28, 2010 9:11 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together


Ronnie's Spinach Salad Recipe

6 ingredients quantities are whatever you want.
1)baby spinach leaves,
2) red grapes halved
3) craisins
4)pistachios or walnuts
5) feta cheese
And lastly Ken's light sweet vidalia onion dressing. Combine 1-5 and add the dressing about 1/2 hr before serving. Toss, serve and enjoy. *Momma's note: less is probably best with the dressing, you just need enough to wilt the spinach.

Imagestormyla
Sep 28, 2010 9:12 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together


Acorn Squash by Lidia


Here's how I made the acorn squash for a party. It was a crowd pleaser. It came from one of my Lidia Bastianich's cookbooks.

Peel the ridges from 4 squash. Cut in half and Scoop out the seeds. Cut the squash into crescent shaped half inch thick slices. Toss slices in olive oil, kosher salt & freshly ground pepper. Drizzle some olive oil into casserole. Place the slices in layers into the casserole. Cut two pats of butter into small pieces and dot on top of slices. Roast for half an hour at 400 degrees.

In a saucepan, reduce a cup of Balsamic vinegar with a tsp of Honey, with 1 Bay leaf, a few cloves and a sprig of Rosemary. When the mix has carmelized, discard the seasonings and pour over the roasted squash when finished roasting.

You could also serve the Balsamic sauce on the side, which was what I did.


Imagestormyla
Sep 28, 2010 9:15 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together


Stormy's Favorite Roasted Beet "Salad"

Ingredients

Whole trimmed raw beets
oil- canola, peanut or grapeseed - for roasting
Kosher Salt
Chevre or other soft savory cheese, a creamy gorganzola would be good too
walnuts or hazlenuts
micro greens
Good balsamic vinagrette
Walnut, Hazelnut or good olive oil - for dressing
Small fresh figs


Prepare in any quantity you need.

Drizzle canola, peanut or grapeseed oil in bottom of roasting pan. Add some kosher salt. Place trimmed unpeeled beets whole in pan. Drizzle more oil and add more kosher salt on top. In 400 degree preheated oven, roast beets for minimum of 50 minutes. Larger beets will need more time. Larger beets work better for this dish. Remove beets from oven, let cool and then peel beets.

Cut rounded sides off of top and bottom of the beets so that they stand up without rolling. Eat yummy discards.
Slice each beet into quarter inch slices and stand them back up into stacks of beet slices.

Spread all but top slice of beets with soft cheese. Put top slice back on. Press down so that cheese is visible on sides of beets. They should look like mini layer cakes.

With a very sharp knife, hold stacks together with one hand and slice the beet stack into 4 quarters. You could also use toothpicks to hold them together while slicing.

Choose whatever style of dish you want to use for these. They are great as individually prepared plates, but you can serve them on one platter too. I have some oblong white dishes that I serve them on and line the stacks up in a straight line with the points all facing in one direction..

Slice the fresh figs into halves or quarters depending on the size.

Pound walnut haves to smaller, but not tiny pieces. Sometimes, I just break them by hand. If using Hazelnuts, you will need to pound them. I put them into a quart size thick freezer bag, seal it and pound on them using the side of my meat tenderizing mallet.

Sprinkle nut pieces around beet stacks.

Arrange a few figs on plate for garnish.

Drizzle either of the three oils, walnut, hazelnut or olive over the beets.

Arrange a small "bouquet" of micro greens on top of each beet stack.

Splatter a few drops of Balsamic randomly on base of plate.

A very elegant, tasty and satisfying first course!!

Imagestormyla
Oct 3, 2010 12:01 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
This recipe comes to us from Chris/Ladygardener

Overnight Coffee Cake

Ingredients

3/4 cup soft butter
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon

Directions

1.Cream butter and add sugar gradually.
2.Beat at medium speed until light and fluffy.
3.Add eggs one at a time and beat.
4.Add sour cream and mix well.
5.Combine flour and next 4 ingredients.
6.Add to creamed mixture and mix well.
7.Pour into greased and floured 13x9 pan.
8.Combine brown sugar, pecans and cinnamon.
9.Sprinkle evenly over batter.
10.Cover and chill 8 hours.
11.Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

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