This past week I spent several days in the hospital with my Mama. She is home and doing fine now, but she had to spend about six days there to recover.
I am not a nurse. My sister is the nurse in the family. The only problem with that is that she lives in San Francisco. All she can do is call and tell me what to do. She is 11 years younger than me, so that doesn’t always set too well. Once the big sister, always the big sister.
The first day I arrived at the hospital, I was waiting for the elevator. As it arrived at the first floor, I boarded and waited for the other lady who was waiting to join me. The only way we could go was up, so I assumed she was on board. After a few minutes, she joined me in the elevator. After the doors closed, she informed me that the elevator we were on gets stuck a lot — not something a claustrophobic person wants to here. We made it, but I can assure you, I never took that particular elevator again. Not a good way to start a visit in the hospital.
When I arrived to take Mama home, it was about 10 in the morning. The doctor released her at 6 that night. We were both about to jump out of our skin. Television was limited and we watched programs that we would not normally watch. I never knew how much trash TV is out there.
The next day, I had her medicines refilled, bought groceries and prepared some food for her to have for the rest of the week.
She assured me that she would be able to get out of the house by Friday because she had a beauty parlor appointment!
You have got to get your priorities in order, even when you are sick.
After getting Mama home from the hospital, I arrived at Carroll Academy just in time for one of our home games.
I prepare some appetizers and sweets for all of our home games for the visiting coaches and referees to enjoy.
Today I have included some recent favorites. Remember, I don’t do anything too difficult or time consuming. Maybe you can use these sometime in the near future. Most ingredients are things that you have on hand and maybe in the freezer.
Hope you enjoy today’s recipes and as always, thanks for reading.
SEAFOOD SPREAD
1 (8 ounces) package cream cheese
1 jar cocktail sauce
1 flat can shrimp, drained
1 (8 ounces) package shredded Swiss cheese
Crackers of your choice
Place cream cheese on serving dish.
Pour half of cocktail sauce on top.
Place shrimp on top and layer with grated cheese.
Serve with your favorite crackers.
You may substitute shrimp with crabmeat, or include both for a great seafood appetizer. Even putting once shrimp and one crabmeat side by side would make a great seafood appetizer display for your next party.
HOT ARTICHOKE DIP
1 (15 ounces) can artichokes, drained and chopped
1 cup mayonnaise
1 cup grated parmesan cheese
1 package Good Seasons Zesty Italian dressing seasoning mix
Mix all ingredients together.
Spray a baking dish pie plate with Pam and pour mixture in plate.
Bake at 350 degrees for about 20 to 30 minutes or until bubbly and baked throughout.
Great served with Wheat Thins.
HAWAIIAN BREAD DIP
1 jar dried beef, chopped
1 (8 ounces) cream cheese
1 (8 ounces) sour cream
2 cup shredded cheddar cheese
1 small can green chilies, chopped
1 small can black olives, chopped
3 green onions, chopped
1 loaf round Hawaiian bread
Combine all ingredients.
Mix well.
Heat ingredients in microwave until heated.
Put mixture into a hollowed out round loaf of Hawaiian bread.
Cover with foil and bake at 350 degrees for about 30 minutes.
Serve with torn bread from center of the loaf and additional crackers.
•Contact Lee Ann Flemming at lafkitchen@hughes-.net.
