I think the world can be divided into two groups of people - pet lovers and nonpet lovers. My family falls in the category of pet lovers.
My husband's mom was in the hospital for a week, and we fed her cats, dogs and parrot while she was away.
Steve has taken in three stray puppies at our farm that we also feed each day. Our house pets are a full-time job as well but worth every minute of time and trouble.
Every night when we go to bed, they all join us and curl up in their respective spots for a good night's rest.
They have their own special places where they like to nap during the day.
To say they lead a good life would be putting it mildly.
The Easter Bunny came to see them last weekend and brought toys and treats. Yes, I treat them as if they were my children.
Some of you are reading this and thinking our household is much like yours. Others are thinking I am crazy to have that many pets and go to the extremes that I do.
By the way, did I mention that my 10-year-old Shih-tzu, Dixie Belle, has her own monogrammed pillow in our truck to lie down on when we take her riding? She is truly the queen of the house.
My sister recently sent this to me from her home in California. She is a cat lover. Her cats eat rotisserie chicken from the grocery store.
The following was found posted very low on a refrigerator door.
Dear Dogs and Cats:
The dishes with the paw prints are yours and contain your food. The other dishes are mine and contain my food.
Placing a paw print in the middle of my plate and food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.
The stairway was not designed by NASCAR and is not a racetrack. Racing me to the bottom is not the object. Tripping me does not help because I fall faster than you can run.
I cannot buy anything bigger than a king-sized bed. I am very sorry about this, but it cannot be helped. Do not think I will continue to sleep on the couch to ensure your comfort, however, dogs and cats can actually curl up in a ball when they sleep.
It is not necessary to sleep perpendicular to each other, stretched out to the fullest extent possible.
I also know that sticking tails straight out and having tongues hanging out on the other end to maximize space is nothing but sarcasm.
For the last time, there is no secret EXIT from the bathroom! If, by some miracle, I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob or get your paw under the edge in an attempt to open the door. I must exit through the same door I entered. Also, I have been using the bathroom for years - canine/feline attendance is not required.
Finally, in fairness, dear pets, I have posted the following message on the front door.
"To all non-pet owners who visit and like to complain about pets:
1. They live here. You don't.
2. If you don't want their hair on your clothes, stay off the furniture. That's why they call it "fur"niture.
3. I like my pets a lot better than I like most people.
4. To you, they are animals. To me, they are adopted sons/daughters who are short, hairy, walk on all fours and don't speak clearly.
Remember, dogs and cats are better than kids because they:
1. Eat less.
2. Don't ask for money all the time.
3. Are easier to train.
4. Normally come when called.
5. Never ask to borrow the car.
6. Don't smoke or drink.
7. Don't want to wear your clothes.
8. Don't have to buy the latest fashions.
9. Don't need a gazillion dollars for college.
10. If they get pregnant, you can sell their children.
Hope you enjoy this week's recipes.
Thanks for reading.
WAKE UP! BREAKFAST CASSEROLE
1 pound uncooked sausage
9 eggs
2½ cups milk
1 tablespoon ground mustard
1 teaspoon red pepper
1 package (28 ounces) frozen O'Brien potatoes
2 cups (8 ounces) shredded Monterey Jack cheese
1 (16 ounces) jar black bean and corn salsa
Brown and drain sausage.
In a large bowl, whisk the eggs, milk, mustard and red pepper.
Stir in the potatoes, cheese, salsa and sausage.
Pour into a greased 9-x-13-inch baking dish.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking for 1 hour at 350 degrees.
Let stand 15 minutes before cutting and serving.
CHICKEN ALFREDO BAKED PASTA
1 (32 ounces) carton chicken broth
1 pound uncooked spaghetti
2 tablespoons panko (Japanese bread crumbs)
1 tablespoon butter
1 (8 ounces) package fresh mushrooms, sliced
½ cup shredded carrot
4 cups shredded, cooked chicken
2 (15 ounces) jars Alfredo sauce
2 teaspoons dried Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
½ cup grated Parmesan cheese
Preheat oven to 350 degrees.
Spray a 9-x-13-inch baking dish with nonstick cooking spray.
Prepare spaghetti according to package directions; drain, reserving ½ cup cooking liquid.
Melt butter in skillet and saute' mushrooms and carrots.
In a large bowl, combine spaghetti, reserved ½ cup cooking liquid, mushroom mixture, chicken, Alfredo sauce and seasonings; stir well.
Spoon mixture into baking dish.
Cover with aluminum foil that has been sprayed with cooking spray to prevent casserole from sticking on top.
Bake for 30 minutes.
Combine Parmesan cheese and panko crumbs; remove foil and sprinkle mixture on top of casserole.
Bake an additional 5 minutes.
TACO CASSEROLE
2 pounds ground beef
2 packages taco seasoning
2/3 cup water
1 (16 ounces) can kidney beans, drained and rinsed
1 cup (4 ounces) shredded cheddar cheese
2 eggs, lightly beaten
1 cup milk
1½ cups Bisquick
1 (8 ounces) sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
2 cups shredded lettuce
1 medium tomato, diced
1 can (21/4 ounces) sliced ripe olives, drained
In a large skillet, brown and drain ground beef.
Stir in taco seasoning and water.
Bring to a boil and simmer for 5 minutes.
Stir in beans; spoon mixture into a greased 9-inch square baking dish.
Sprinkle with Monterey Jack cheese.
In a large bowl, combine the eggs, milk and Bisquick until moistened.
Pour over cheese and bake, uncovered, at 400 degrees for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.
Spread top with sour cream, top with cheddar cheese, lettuce, tomato and olives.
Cut into squares and serve.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
