Literacy Speaks Volumes

Ooh. I'm always reinventing myself. Why? I've a bad case of ADD or I bore myself quite often. Take your pick. Anyway, I've gone back to collaborating with many of my online writing buds. I'm hoping that it will motivate me. I've become stagnant with my words. I'm not going to call it writer's block. That is too easy. I'm going to call it fear. Fear that I'll get really deep into something and then not finish it. Does Labor Day say new beginnings to you?

What could be better than sipping a tangy cup of this hot cider on a cold winter day? It sure warms the spirits! 5 cups of water 4 medium sliced lemons 4 medium sliced oranges 2 cinnamon sticks 2 teaspoons of whole allspice 3 quarts of apple cider 1 cup of sugar In a large saucepan, bring the water, lemons, oranges, and spices to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard the fruit and spices. Transfer citrus mixture to a large soup kettle. Stir in the cider and sugar. Heat through.

Seafood lovers will savor these yummy bites. I stuff mushroom caps with a pleasing combination of minced clams, cheese and seasonings. 24 large fresh mushrooms 2 cans of minced clams 1/4 cup bread crumbs 1/2 cup of grated Parmesan cheese 1/2 cup of finely chopped pepper 1/2 cup of finely chopped onion 2 minced garlic cloves 2 tablespoons of Italian seasoning 2 tablespoons of dried parsley flakes 1/8 teaspoon pepper 1-1/2 cup of melted butter, divided 1/2 cup shredded mozzarella cheese Remove mushroom stems; set caps aside. In a large bowl, combine the clams, read crumbs, Parmesan cheese, green pepper, onion, garlic, seasoning, parsley, and pepper. Stir in 3/4 cup of butter. Fill each mushroom cap with about 1 tablespoon clam mixture. Place them in an ungreased baking pan, sprinkle with mozzarella, and drizzle with remaining butter. Bake uncovered at 350 degrees for 25 minutes.

We love jalapenos! These appealing boats make an attractive addition to any appetizer tray. 18 medium jalapeno peppers 2 cartons of spreadable chive and onion cream cheese 1/2 cup sharp cheddar cheese 1/2 sliced green onions 1/2 pound frozen small cooked shrimp, thawed Cut jalapenos in half and remove seeds. Place in two ungreased baking pans. In a small mixing box, combine the cream cheese, cheddar cheese and onions; spoon into the jalapeno halves. Top with shrimp. Bake at 400 degrees for 18 to 22 minutes or until the jalapenos are tender. Yields: 3 dozen