[AngelBabe]

I’D LIKE TO TEACH THE WORLD TO SING

Id like to build the world a home
And furnish it with love
Grow apple trees and honey bees and snow-white turtle doves

I’d like to Make the Boards a place
Run in perfect harmony
The chatters holding arms in arms and keeping each other company

I’d like to see the Boards for once
All standing hand in hand
And Chatters echo through the hills “Ah, peace throughout the land“

(That’s the song I hear)
I’d like to teach the world to sing (that the world sings today)
In perfect harmony

I’d like to teach the world to sing
In perfect harmony

Id like to build the world a home
And furnish it with love
Grow apple trees and honey bees and snow-white turtle doves

well a girl can dream huh :lol: :lol: :wink:

[AngelBabe]

Here not sure for how much longer though, only have one name dont see the point in having other names to insult ppl, if u cant say it in ure regular name why say it at all and my mum always said if u cant say something nice say nothing :D

[AngelBabe]

If the cap fits wear it :evil:

[AngelBabe]

John Steinbeck

[AngelBabe]

Atropa ?

[AngelBabe]

Beef Stuffed Manicotti

INGREDIENTS:

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
28 oz. jar tomato based sauce
2 cups chopped cooked roast beef
2 cups shredded mozzarella cheese
16 oz. pkg. ricotta cheese
8 oz. pkg. cream cheese, softened
1/2 cup grated Parmesan cheese
2 eggs, beaten
1/4 tsp. pepper
1 pkg. manicotti shells
PREPARATION:

Heat olive oil in large skillet and cook onion until tender. Stir in tomatoe based sauce. Cook over low heat about 5 minutes until blended, stirring frequently. Stir in beef and set aside.
Stuff UNcooked manicotti shells with the mozzarella-ricotta filling.
Cover bottom of 13×9″ glass baking dish with 1/2 cup of the beef sauce. Place filled shells on beef sauce, then cover with remaining beef sauce. Cover tightly with foil and bake at 350 degrees for 50-60 minutes, until manicotti is tender when pierced with fork. Uncover, sprinkle with more Parmesan cheese, if desired, and bake 5 minutes longer. 12 servings

[AngelBabe]

congratulations angel
all the best for the new year

[AngelBabe]

Happy New Year All
xoxoxox

[AngelBabe]

[AngelBabe]

Classic Roast Dinner

INGREDIENTS:

2.25kg large piece beef
25g beef dripping or 2 tbsp vegetable oil
2 tbsp plain flour
gravy browning

For the Yorkshire pudding:
150g plain flour
2 large eggs
300ml milk
3 tbsp fat from the roast beef or use beef dripping or vegetable oil

For the roasted vegetables:
1.35kg medium potatoes, cut into even pieces
4 carrots, quartered lengthways
4 large parsnips, quartered lengthways
6 tbsp vegetable oil
salt and freshly ground black pepper

PREPARATION:

1. Preheat the oven to 180C/350F/gas mark 4. Calculate the meat cooking time, allowing about 20-25 minutes per 450g/1lb plus 20-30 minutes extra depending on whether you like meat that?s cooked pink, medium with a touch of pink in the middle, or well done throughout.
2. Season the surface of the meat with salt and black pepper and place in a roasting tin. The size of the tin you choose really depends on whether you are going to cook the roast vegetables around the meat, or in a separate tin. Add the dripping or oil.

3. Cook for the calculated time less 40 minutes, basting occasionally. If you think the outside of the meat is getting too brown, cover it lightly with kitchen foil.

4. Meanwhile, make the Yorkshire pudding batter and prepare the vegetables. For the batter, put the flour and a pinch of salt in a bowl. Add the eggs and then the milk a little at a time, beating to give a thick, smooth batter. Stir in 150 ml/¼ pint cold water. Cover and leave to one side until required. Alternatively, you can whizz all of the ingredients together in a liquidiser goblet if you have one, but you have to remember to make the milk up to 450ml (¾ pint) with cold water.

5. Put the potatoes in a large saucepan and just cover with cold water. Bring to a fast, rolling boil then drain, reserving the water. Return them to the pan and shake vigorously to soften the edges and leave to one side.

6. Place the carrots and parsnips in a large saucepan and cover with the reserved water (add more water if necessary) and bring just to the boil. Drain, reserving 750ml/1¼ pints of the water for the gravy.

7. Forty minutes before the end of the calculated cooking time, remove the meat from the oven and add all the vegetables to the roasting tin. Season generously and toss well. Return to the oven.

8. Ten minutes before the end of the calculated cooking time, remove the meat from the oven and pour off 3tbsp roasting fat (if available, otherwise use melted beef dripping or vegetable oil). Return the meat to the oven and pour ½ tsp fat into each of 18 bun tins. Increase the oven temperature to 220C/425F/gas mark 7 and place the tins at the top of the oven for the fat to heat ? it needs to be very hot before you add the batter

9. Remove the meat from the oven but leave the vegetables to cook. Wrap the beef in kitchen foil and leave to rest.

10. Stir the batter, then remove the tins from the oven and pour in the batter to fill each space and return to the oven. The puddings will take 25 to 30 minutes, to rise and crisp.

11. After 25 minutes, check on the puddings and quickly remove the vegetables from the oven. Test them with a skewer to check they are tender and cooked right through, then transfer to a warmed serving plate or dish.

12. Stir the flour into the meat juices in the roasting tin and cook over a gentle heat until absorbed and browned. Stir in the reserved vegetable water. Simmer until lightly thickened. Add gravy browning if you like your gravy to be dark in colour. Season the gravy, strain into a warmed jug and serve with the meat, veg and Yorkshire puddings.

[Author]

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