"JeanineAlyse" > wrote in message
...
> On Dec 2, 10:28 am, Sky > wrote:
>> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
>> > 26 oz. evaporated milk or heavy cream
>> > Chopped chives to garnish (when I feel like it)
>> > Shredded white cheese to garnish (always, and whatever white I have
>> > on hand but for Parmesan, which I do not like)
>> > Put all but the milk/cream (and chives/cheese) in a pot, bring to
>> > light boil and then simmer just to cook the veggies through. Stir in
>> > the milk/cream, done!
>> Thanks for the recipe. Looks like a keeper, so I've saved it ;D
> Glad you may find a like for this. I will be making it this evening
> just for myself. Because of my yesterday retirement and no longer
> cooking for several office companions, I will be portion-freezing for
> several later on lunches or dinners. Time to clean out some of the
> too much refrigerated veggies. It may take me a while to settle into
> having on hand only what I may care to make for myself, and to get
> into "stocking" only for the big to-freeze cooks I'll eat on my own,
> or share with one of my still working there friends that has declared
> she will expect delivery so as not to resort to her past of TV-type
> frozen dinners while working. Hah! She can pick up, I'll not be
> running any sort of delivery service, though I certainly remain caring
> about how this never cooks and severely diabetic good friend feeds
> herself!
> ...Picky

If you like cooking and want to continue making extra to share, talk to your
local church and see if they have some people who could use some
"meals-on-wheels".

My church has such a program for seniors who are trying to remain as
independent as possible
I use the church kitchen to bake half-pound loaves once a week for them.
Costs me about $5 in flour, salt, corn meal and yeast, and a morning's worth
of time.
I bring my laptop along and do some catching up during the rising and baking
times.