I used this recipe for many years while working in a Nursing Home as an Activity Director

Select one indididual with:

A caring heart

Helping hands

To this add:

2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy

And add a willingness to serve:

1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience

Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.

The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.


1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.


Caramel Fudge Brownies

1 bag (14 oz.) caramels, unwrapped
1/2 cup evaporated milk (from 12-oz. can)
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1-1/4 cups all-purpose flour
3/4 cups unsweetened baking cocoa
3/4 teaspoon salt
1 bag (11.5 or 12 oz.) semisweet chocolate chunks (2 cups)
1-1/2 cups chopped pecans
1 teaspoon vegetable oil
Heat oven to 350. Grease bottom and sides of 13 x 9 inch pan with shortening or spray with cooking spray. In 3 quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. In 2 quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1- 1/2 cups of chocolate chunks and 1 cup of pecans. Spread evenly in pan. Gently and evenly, drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter). Bake 35 to 40 minutes or until set. In 1 quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature for 20 minutes before serving. Makes 24 brownies.

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Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.