Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Oh my goodness that note from Delawhere sounds so frightening. Sending my love, hugs and my prayers for a full recovery.
http://www.livingonadime.com/newsletter/text-newsletter031009.txt
How to Prepare For Financial Emergencies
The best way to survive unemployment or any financial challenge is
to be prepared ahead of time. Many of us prepare for all kinds of
emergencies — keeping an emergency supply of food, first aid kits
and other emergency supplies. Here in Kansas, we keep one room
prepared where we can go in case a tornado hits. But few of us
prepare for something that is almost guaranteed to hit every one of
us at some time— unemployment.
I hope that today’s ideas will inspire you to prepare for a
financial emergency that is sure to happen at some point in your
life in the same way you prepare for other emergencies.
As hard as it was at the time, I can honestly say that I’m glad I
had the various experiences that I had with unemployment. I really
wouldn’t be the person I am now if I hadn’t. At the time, you
wonder why God is allowing these things to happen in your life and
think it is so unfair but, years later, you find out many of these
things taught you something that really helped you in the long run.
If my husband hadn’t been laid off the first time, we wouldn’t had
started a business he loved. That business enabled him to be at
home with the kids and me. I restarted that same business years
later, which helped me save my home and helped us avoid living out
on the streets. In fact, this web site wouldn’t exist if it hadn’t
been for the job losses I experienced in my life and the things I
learned from them.
The best way to rid yourself of fear and panic is to be prepared
for a situation. I love the story of Joseph in the Bible (Gen. 41)
where God told Joseph that there was a famine coming. What did
Joseph do? Well, he didn’t pay any attention to the news of the
day, nor did he worry about what others were saying. He also didn’t
just sit there knowing that tough times were coming and say, “Que
Sera Sera, what will be, will be”.
He started preparing— preparing in a big way. Maybe we don’t have
grain elevators to fill like he did (Well, on second thought lots
of people in Kansas do :) ), but we can take practical steps now to
prepare in case a “famine” should come in our lives.
I am so tired of listening to people moaning and groaning about
what is going to happen to the world financially. Stop complaining
about it! Take the time and energy you are wasting pointing out how
awful things are and do something constructive about it in your life.
*******************************
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if it will ever go away?
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Learn More at
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*******************************
Here are a few things you can do to insulate yourself against
potential financial emergencies:
* Get rid of credit card debt. I know I sound like a broken
record, but credit card debt is something that can make or
break you when money is tight. Once we had a gas card and
furniture card, both of which were maxed out for a total of
$500. The thing that hurt us the most when we had a job layoff
was that credit card debt. We could have paid most of our
bills with a part time job, but each month we had to make
that credit card payment. It almost broke us— and our debt
was nothing compared to some others.
Don’t take this lightly. You can lose everything just because
of that debt. I don’t care what you need to do. Get serious
and aggressive about paying if off. Visit our web site and
refer to our books where we give you thousands of ideas about
how to do it.
* It may seem impossible but stop buying on credit now. Lots
and lots of people don’t buy on credit and do just fine. You
can too. If you don’t have cash to pay for something, live
without it until you can save enough for it. We can live
without most things that we think we can’t live without. My
daughter and I have each gone through a winter without a
refrigerator until we had the money to buy one. It was a pain
keeping the frozen stuff in the cold garage, but we survived.
* Pay off your mortgage. If you are barely making your house
payment, you may have to consider buying a less expensive
house in order to accomplish that goal. The thing that saved
me more than once was never buying a house I couldn’t
reasonably afford. Also, except for a couple of years after
losing a lot of money on one house sale, I have had my house
paid off since I was in my middle 30’s. You can usually make
enough money for minimal food and utilities in tough times,
but it is the house payment that can make or break you. Pay
it off and you won’t have to worry about that anymore.
During the depression, the people who survived the best were
the ones who had their homes paid for and had no debt.
* Save. It’s a toss up when it comes to deciding whether to
save first and then pay your mortgage or visa versa. For me,
having my mortgage paid lifted more of a burden from me.
Additionally, the interest I made on my savings was so much
less than the interest I paid on my mortgage that I was
better off getting rid of my house payment.
Different people feel differently about their situations so
do what is most comfortable for you. The most ideal thing, of
course, is to pay your house off and have a small nest egg.
Don’t panic when you hear the word “savings”. It is so easy
to think “there is no way I can save” but even if you save
only $5 a week, that is something. Most people waste
significantly more than that each day. I found out that having
even an extra $25 helped because it could buy an awful lot of
bread and bologna to feed us.
* Stop worrying about things like college funds until you can
get your finances under control. Those are nice to have but
they aren’t as big a necessity as most people think,
especially when you’re trying not to lose your home. If your
child wants to go to college, he can go to a community
college, get a scholarship or even work to pay his own way
(What a concept).
* Learn useful skills. Learn how to do basic sewing, home
repair, car repair, cooking and yard work. Learn to grow a
garden. You may not have a need to do these things now, but
someday you could find yourself thinking “I wish I knew how
to ____, because it would save me so much money.” Teach your
children life skills as well.
* This last suggestion may seem a little odd but install a wood
burning stove in your home if you don’t have one. For those
of you in colder climates, this can save significant money on
your heating bill.
When we were in our toughest times, I don’t know what I would
have done if I hadn’t had a wood burning stove to heat my home
(or at least part of my home). The heating bill would have
eaten me alive, but I could always find free wood. Even when
I had to have the heater on to keep the pipes from freezing,
I could keep it low enough to save me huge amounts of money.
There are so many things in our lives that we have no control over.
Life happens, but there are some things we can prepare for and
unemployment is one of them.
Get serious with your money and stop being foolish with it. God
didn’t give us prosperity solely to satisfy our “wants”. It is
important to use it wisely, to provide for your needs in good times
and bad. Use the money you have to build a strong foundation for
you family so, when the storms come, your family will be safe and
can ride it out better.
Don’t be selfish, spending too much of your money on things that
give you instant gratifications and pleasure for the moment. Yes,
you do enjoy that big screen TV, that golf game or those expensive
shoes and purses, but what will you feel like further down the road
when you have lost your job and have no clue on how you are going
to save your home or feed your kids?
People who aren’t prepared react very badly to losing their jobs.
They play the blame game. It’s the fault of the boss, the company,
the government, the bank or these hard economic times. We play the
blame game when we are caught doing something foolish or wrong. You
may say, “but I did nothing wrong by losing my job.” No but did you
do something foolish by failing to prepare in case you did lose it?
I’m not saying any of this to judge or condemn anyone. You know
your own circumstances. I’m just telling you this to try and open
your eyes to the importance of being prepared, and not just because
of what is going on now. Unexpected things happen all the time, but
the more prepared we are, the better equipped we are to handle any
financial challenge that presents itself.
*******************************
From A Reader:
“Thank you SO much for the bread baking “secrets” and recipes! I
have a bread maker but have always been intrigued/inspired to do it
the old fashioned way!”
“One of the goals I have this summer for myself and preteen
daughters is to learn and practice making bread this way! It is a
daunting task when you first think about trying, so your tips were
just what I needed to calm my nerves!”
“I have ALL of your books and they all are underlined, highlighted,
and marked with post-it notes! Thank you for the time and sacrifice
you have put into them! They have literally changed the way our
household runs now!”
-Heather C.
Wichita, KS
Learn More about the Living On A Dime books, including the Dining
On A Dime cookbook at http://www.livingonadime.com/ordering.htm
*******************************
The Living On A Dime Newsletter Is Published By:
Kellam Media and Publishing, Inc.
PO Box 844, Andover, KS 67002
Wheat Berry Pudding
Makes 8 servings, about 1/2 cup each
Ingredients
1 cup wheat berries (see Note)
2 tablespoons plus 3 cups low-fat milk, divided
1 cinnamon stick
1 strip orange zest (½ by 2 inches)
Pinch of salt
½ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup low-fat maple yogurt (optional)
eating well Wheat Berry Pudding Ingredients Cont.
eating well Wheat Berry Pudding Instructions
1. Sort through wheat berries carefully; discard any stones. Rinse well. Place in a large heavy saucepan and add water to cover by 2 inches. Bring to a boil, reduce heat to medium-low, cover and simmer, adding more water if necessary, until the wheat berries are tender, about 1 hour. Drain well.
2. Place the wheat berries and 2 tablespoons milk in a food processor. Pulse, scraping down the sides as necessary, until most of the wheat berries are coarsely chopped (some may remain whole).
3. Combine the chopped wheat berries, the remaining 3 cups milk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the mixture is very thick, 25 to 30 minutes. Remove from the heat; discard the cinnamon stick and orange zest. Stir in maple syrup and vanilla.
4. Serve warm or chilled, sprinkled with cinnamon and topped with a dollop of maple yogurt, if desired. (Stir in more milk if the pudding gets too thick as it stands.)
eating well Wheat Berry Pudding Instructions Cont.
eating well Wheat Berry Pudding Tips
Cover and refrigerate the cooked wheat berries (Step 1) for up to 2 days or freeze for up to 1 month. Cover and refrigerate the pudding for up to 2 days.
Note: Wheat berries of any variety (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com. Some recipes instruct soaking overnight, but we found it unnecessary.
To cook: Sort through wheat berries carefully, discarding any stones, and rinse with water. Bring 4 cups water or broth and 1 cup wheat berries to a boil. Reduce heat to a simmer, cover and cook, stirring occasionally, until tender, but still a little chewy, about 1 hour. Drain.
eating well Wheat Berry Pudding Tips Cont.
eating well Wheat Berry Pudding Nutrition Information
Per serving: 182 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 35 g carbohydrate; 7 g protein; 3 g fiber; 71 mg sodium; 43 mg potassium.
2 Carbohydrate Servings
Exchanges: 1 starch. 1/2 low-fat milk, 1 other carbohydrates
http://www.eatingwell.com/recipes/print/index.php?r=3835
http://www.eatingwell.com/recipes/gnocchi_chard_white_beans.html
Skillet Gnocchi with Chard & White Beans
Makes 6 servings
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded Parmesan cheese
eating well Skillet Gnocchi with Chard & White Beans Ingredients Cont.
eating well Skillet Gnocchi with Chard & White Beans Instructions
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
eating well Skillet Gnocchi with Chard & White Beans Instructions Cont.
eating well Skillet Gnocchi with Chard & White Beans Tips
Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.
eating well Skillet Gnocchi with Chard & White Beans Tips Cont.
eating well Skillet Gnocchi with Chard & White Beans Nutrition Information
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrate; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (40% dv), Calcium & Iron (19% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat
http://www.eatingwell.com/recipes/print/index.php?r=962
Pineapple Coffee Cake
Makes 9 servings
Ingredients
1 cup whole-wheat pastry flour
1 cup all-purpose flour
½ cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
1 cup nonfat plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
¼ cup chopped pecans
eating well Pineapple Coffee Cake Ingredients Cont.
eating well Pineapple Coffee Cake Instructions
1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
3. Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.
4. Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
5. Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm.
Variations
This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.
eating well Pineapple Coffee Cake Instructions Cont.
eating well Pineapple Coffee Cake Nutrition Information
Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrate; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.
Nutrition bonus: Vitamin C (23% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrate, 2 fat
http://www.eatingwell.com/printpage.php?fkid=126&tid=5133
10 Secrets to Cooking Healthier
10 Principles of Healthy Cooking
Featured: 5 Quick Dinners That Pack in the Produce
Easy ways to make your everyday meals healthier and tastier.
By Jessie Price & the Editors of EatingWell
Healthy Recipes to Try
If your eating habits are anything like those of most Americans and you are looking for the simplest advice possible we would tell you to eat more vegetables, fruits and whole grains and less of just about everything else. But if you’re ready for just a bit more guidance, our 10 principles of healthy cooking will get you started:
1. Use smart fats. Not all fat is bad. Opt for unsaturated (e.g., olive oil) over saturated fats such as butter. But still use them in moderation because all fats are loaded with calories.
2. Go unrefined. Pick whole grains over refined grains. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients.
3. Eat more fruits and vegetables. Most people don’t get enough! Aim for 5 to 13 servings of fruits and vegetables a day. Pick produce in a variety of colors to get a range of antioxidants and vitamins. A serving size is 1 /2 to 1 cup depending on the fruit or vegetable.
4. It’s not all about the meat. Meat is a great source of protein but it’s also a big source of saturated fat in many people’s diets. So eat small amounts of lean meat, fish and poultry. Fill up the rest of your plate with healthy vegetables and whole grains.
5. Choose low-fat dairy. Dairy products like milk, sour cream and yogurt are a good source of calcium. Replacing whole-milk dairy products with low-fat or nonfat is an easy way to cut saturated fat in your diet.
6. Keep portions reasonable. Even though we would all like a magic bullet for weight control, it really boils down to calories. One of the easiest ways to manage calorie intake is by eating healthy portions.
7. Use sweeteners judiciously. Sugars of any kind, whether corn syrup, white sugar, brown sugar, honey or maple syrup, add significant calories without any nutritive value.
8. Keep an eye on sodium. Whether you have high blood pressure or not, it’s wise to watch your sodium intake. The USDA’s dietary guidelines for Americans recommend consuming less than 2,300 mg (about 1 teaspoon salt) daily.
9. Go for the flavor. Enhance food with bold flavors from healthy ingredients like fresh herbs, spices and citrus. When your food has great flavor, there’s no reason to feel deprived.
10. Be mindful and enjoy. Make conscious food decisions rather than grabbing for what is most convenient. Make sure it is something delicious and savor it. When you enjoy what you eat, you feel satisfied.
Healthy Recipes to Try
* Healthy Comfort Food Recipes Made Healthy
* Healthy Recipe Makeovers
* 25 Ultra-Quick and Easy Dinner Recipes
Related Articles
* Healthy Cooking 101
* Portion-Control Savvy
* EatingWell Video Getting Good Fats
* EatingWell Video Tips for Reducing Sodium in Cooking
Thanks for the ‘heads up’, Ruth. As soon as my son gets the snow plowed from our little road, I’m headed to Safeway. I’ll check to see if they have been pulled from the produce section.
Thanks for posting the update from DelaWhere. Will continue praying for all of them.
Thanks to the extra coaching from DelaWhere, I dry canned my 1st batch of beans and rice yesterday. It was pretty easy. My 16 year old son got in on the action, filling jars, loading and unloading them from the oven. Unfortunately, he wasn’t home to hear the pinging from the kitchen as they cooled. What a delightful sound.
Rush just mentioned a Rasmussen poll that 53% felt we are headed to a ‘30’s style depression.. God help I hope not.
I remember my grandparents telling how a dime was a lot of money.
HEPATITIS B AND C, INSULIN INJECTIONS - USA: (TEXAS)
************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Tue 10 Mar 2009
Source: wibw.com, Associated Press (AP) report [edited]
http://www.wibw.com/nationalnews/headlines/41040692.html
16 patients have hepatitis in Army needle scare
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[Such unfortunate incidents could be avoided by the routine use of
profiled single-dose syringes.
Fort Bliss is located at El Paso, Texas, and can be located using the
HealthMap/ProMED-mail interactive map of the USA at
http://healthmap.org/r/006f . - Mod.CP]
...................................cp/mj/mpp
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Regards,
- Mike Adams
The Health Ranger
Editor,
Thank you, nothing tops Freeper prayers.
Here, have an extra hug, it is a day they feel needed.
Good for you, having the son to clear the driveway, do be careful on your way to the store and let us know if you find them.
Smile and be happy.
Unfortunately, he wasn’t home to hear the pinging from the kitchen as they cooled. What a delightful sound.<<<
Good for you, now you will be wanting to put everything in a jar.
LOL, once you start, there is no end to the different things you will want to try.
Dela Where does follow the right rules for canning and we are lucky to have him willing to share his knowledge.
There are many, like myself, who would have drug out a 50 year old book and followed it.
Pro Med had a bulletin out a couple days ago, Washington as I recall, a lady cold packed green beans and made folks sick, and that is something that I have done also, was lucky that I didn’t kill someone.
Thank you for your prayers, Dela Where will be thankful for them.
Rush just mentioned a Rasmussen poll that 53% felt we are headed to a ‘30’s style depression.. God help I hope not.
I remember my grandparents telling how a dime was a lot of money.<<<
I am glad you are feeling better.
I also am hearing that people are afraid of a big depression and some are cutting back on what they are spending.
My son finally cut back on several things, including the tv channels, as the word is out that there will be more layoffs and he is afraid, for even tho he has been there 7 or 8 years, all the new hires have already gone.
During the 30’s depression, Grandpa Ira [a friend] told me that during the depression there was no money, in the small Oklahoma town he lived in, none.
He said they survived the best that they could, and that when the local sawmill finally got a small order and could hire a few men to work, he had no money, so he paid them in script and the local stores agreed to accept it, and when he got paid real money for the lumber, he bought back the money he had printed up to pay them with.
That will not work today, against the laws and too many crooks would simply copy and make their own money.
It took me years to understand, that there really was no money in circulation. I have read that the Gov quit printing it and it simply did not exist.
That is why many of the survival writers suggest taking some of your money out of the bank now, before they close and you cannot get it out.
when you do the stock for the freezer from the left over chicken bones etc.,
do you let the stock sit & then skim what fat you can from it?
I put the stock in the fridge overnight, to let the fat harden on the top,
then skim it off and bag (ziplock freezer bags) the stock in one and two cup
“servings.” Most recipes will call for either one or two cups of stock.
Then I lay the bags down flat to freeze. Once thoroughly frozen, I can
stand the bags up in the freezer. Once I learned how to make my own stock,
I don’t buy canned any more.
Hope this helps.
I just cut up six chickens yesterday, so it’s fresh in my mind. I took the backs and wing tips after packaging the chicken, and put them in a stock pot along with some onions and onion skins. After that was done cooking I strained it and put it in the frig. Today I will skim the fat off and freeze the broth. I cooked some of the chicken in the crockpot to chunk up for casseroles/soups. I kept the juices from that as well and poured it into the broth. I also kept the fat and put it in a bag in the freezer. I will “render” that during the week. Some people use the chicken fat to cook with. I actually use it in a soap I make for me lol, makes a nice facial soap. I do use some for making chicken gravy later on down the road. Keep it in my freezer.
Yes, your best bet is to make a stock and freeze it in small quantities to use in your recipes. For your stock, saute an onion chopped, 3 carrots and 2 stalks of celery chopped...cook til onions are translucent and then add your whole chicken and enough water to cover. simmer til chicken is falling off the bone. let cool, skim off the fat and freeze your stock. You can add spices to the stock if you want at this point or leave plain and season when you use it. I would not use the boullion cubes if you are on a sodium restricted diet.
Hope this helps,
Dawn
To keep this message relevant for the list, I’ll say my favorite recipe
lately has been our spicy bean ‘n’ cheese burritos (inspired by Taco Bell).
Like I mentioned, I don’t really use recipes but I’ll run through what I
use:
2 cans black beans
1 can kidney beans
1 can navy beans
1 can pinto or chili beans
3 cups of rice (cooked)
jalapeno slices to taste
2 cups of shredded cheese (usually two hands full of whatever I have on
hand)
Can size would be ~15oz. This is a VERY forgiving recipe. I sometimes use
different beans (whatever I have on hand) and never had a bad batch.
I mix all of the above and cook through. We then fill slightly warmed
tortillas with the mixture, fold and freeze.
I freeze eight burritos simply stacked in a cereal box with the top cut off
(in order to fit in a gallon-sized freezer bag) to keep them from getting
too beat up in the freezer. No special prep, nothing fancy. I’ve never had
them stick together, either.
My kids cannot get enough of these! They have proclaimed mom’s burritos
their favorite OAMC recipe!
To me, they are cheap, easy, reasonably healthy and YUMMY!!
Jennifer
(not to be confused with that other, quite awesome, Roast Sticky Chicken
recipe)
4 lbs chicken, cut into serving pieces
1/3 cup honey
1 tsp salt
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp paprika
1/8 tsp pepper
1/2 tsp cayenne pepper
3 cloves garlic, minced
1. Place chicken pieces in 1-gallon ziploc bag. In medium bowl, mix
remaining ingredients and pour over chicken. Seal bag, label, and freeze.
2. To thaw and cook: Thaw chicken and sauce overnight in refrigerator.
Preheat oven to 325 degrees. Place chicken pieces and sauce in 9x13 baking
pan; roast for 60 to 75 minutes. To make a sauce from the pan drippings,
place pan over medium heat and add 1/2 cup chicken broth; bring to a boil.
Whitney
To visit your group on the web, go to:
http://groups.yahoo.com/group/frozen-assets/
Party Kielbasa
2 pounds kielbasa sausage
2 cups ketchup
2 cups grape jelly
Slice kielbasa into strips or circles.
Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.
Dorie
http://groups.yahoo.com/group/DoriesDeliciousDishes/
[I would add sliced onions, for they would taste good in the mix, LOL, then what do you do with it? Serve on crackers?
Rice? Noodles?
Of course that is homemade catsup and jelly, and onions......granny]
[This site has kids coloring pages and games for kids, and adults, to print out...granny]
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