Our week has been quite full but there was still time for cooking and eating, which of course goes without saying with the “Bear.”

Our week has been quite full but there was still time for cooking and eating, which of course goes without saying with the “Bear.”

 Monday we traveled  to Jamesport. We visited Shatto Dairy at Osborn, which I highly recommend and at Jamesport we enjoyed the awesome Amish Country Style Meal.

 At the Amish bakery we purchased some of their cheese bread and cinnamon rolls to put in the freezer and be doled out at a healthy rate (which is not the best way to keep you know who happy).

 The past few days the rains kept us home a lot and with cooler weather I take advantage and do lots of cooking. It gives me a chance to experiment before I recommend them to you.

 NOTE TO READER! I received a call from a reader who was making the Upside Down Pizza and realized the flour totals were missing.  So if you have saved that recipe be sure and write “one cup flour” on the recipe. I hope no one was greatly inconvenienced by this error.

 We had some great sandwiches this week and I am going to share the recipe with you.

 This particular recipe makes a lot of sandwich mix so you might want to cut in in half but it does keep for several days under refrigeration.

Poor Mans Ham Salad

1 1⁄2 pounds sliced bologna

3⁄4 pounds sliced, mellow Colby cheese

8 ounce jar Sweet midget pickles, or less

1/2 to 3⁄4 cup Miracle Whip

1⁄2 cup Splenda (I did not put this in my mix)

1 loaf sandwich bread

Grind bologna, cheese and pickles in meat grinder or food chopper. Add Miracle Whip and sugar and mix well. Spread on a bread slice, top with another bread slice, then cut in half diagonally.

Makes about 30 half sandwiches. Keep refrigerated.

Great Apple Crisp

6 apples, peeled and sliced

3⁄4 cup Splenda

1 teaspoon cinnamon

1/3 cup melted butter or margarine

1 cup flour

1 cup Splenda Brown sugar (Either of the Splenda totals can be change into sugar if you do not have to watch your carbs.)

Mix apples, sugar and cinnamon. Place in greased deep dish pie plate. Combine butter, flour and brown sugar. Pat over top of apples. Bake 45 minutes at 350 degrees. Top with fat- free, sugar-free whipped topping or vanilla sugar free ice cream.

 On our last trip to Branson we ate at The Gardens, which is one of our favorite spots. Joe shared the following recipe with us and was willing for me to share it with you.

Double Lemon Delight

2 (3 ounce) packages of Lemon Jello

1 (20 ounce) can crushed pineapple packed in juice

1 can lemon pie filling

Make Jello as directed except use 2 cups of boiling water and 1⁄2 cup cold water. Mix pie filling and pineapple and stir into Jello. Put in refrigerator and let set. Enjoy!


Thanks for all the notes, calls and visits in local shopping areas. Grouchy Bear really loves getting acquainted with anyone so it is great to get to know each of you. Enjoy the warmer weather and I will see you next week.