Thursday, May 5, 2011


I actually got a bit of a burn on my face yesterday while I was out weeding.. Felt good.. I am off the see Steel Magnolias with Marilyn tonight ... I know I will enjoy the show as well as my best friends company... I want to thank my brother Jim and his lovely wife Lynn for doing such a great job of cleaning out Grumpy's moms home that she had lived in for 45 years... It was quite a challenge but now it is going to be a wonderful new home for Krysta and her family...



  • 1 package (6 ounces) long grain and wild rice
  • 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
  • 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 2 celery ribs, chopped
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped green pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup mayonnaise
  • 1 cup milk
  • 1/2 teaspoon pepper
  • Dash Worcestershire sauce
  • 1/4 cup dry bread crumbs


  • Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos.
  • In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly. Yield: 6 servings.

 Newspapers are something we generally recycle, but they are great for cleaning windows and mirrors.  Simply spray the window with your cleaning spray  and wipe clean with a sheet of crumpled newspaper.  (My DAD taught me this one!)


  1. Sounds great! Will have to try this. Thanks for sharing!

  2. Do not forget to get in the giveaway... when you make a comment just let me know what word you see in purple..I really like this recipe you can substitue the mayo and milk for a creamy salad dressing...