-=> Quoting GHISLAINE DUMONT to Sandra Barriage <=-
  Hello Sandra:
 
 GD> I am 5ft not very tall,:-(
 SB> 
 
 SB> I am 5 foot 6 inches tall myself.  Still short enought to have probs.
 SB> 
 
 GD> For me 6 inches is a lots taller.:-))))))
 SB> Hehehehehehe!!! Hubby is 6 feet tall.
     Boy that very tall.:)))
 SB> 
 
 GD> Everything start out for me at   .:-( asthma i have since i was
 GD> young... diabetes never check if i have that.:-(
 GD> I feel the same way, my weight was always under 100 but now 125or
 GD> 130 is to much i feel like i carry something very heavy 
 SB> Is anyone in your family diabetic?
     My mother is starting this year at 72 .:(
 SB> I know what you mean about the weight issue, I have lost 30 lbs and
 SB> feel much  better I am hoping to lose 20 to 30 more pounds.
 SB> 
 
 GD> I will feel better went i decide to see a doctor .:-) hate to go
 GD> and check wath wrong with me .:-( am not a doc freak.:))))))
 SB> I hear you there, I don't care for docs either but, I cannot advoid
 SB> them as much
 SB> as I would like too.
     I know wath you means .:( i wait this the last moment to see one.:(
     sometime it not a good thing.:(
 
  
 GD> I understand your kid,i like Kraft Dinner.:-)
 SB> I used to until I stopped eating it.
     Well i should stop,its not very good for me .:(
  
 
 GD> I dont eat sweets very often....
 SB> I don't either, but once in awhile I will have a major attack for
 SB> sweets. 
     Once in a wild i get attack of sugar pie .:)))
 GD> Title: Baking Powder Biscuits (Diabetic)
 GD> Categories: Diabetic, Cakes, Breadmaker
 GD> Yield: 12 Servings
 SB> Oh this is great, I like the occasional tea biscuit.  Thanks Gigi.
    your welcome.:) sorry for the recipe i send you they are not
    diabetic .:( 
 
 GD> Title: Bean Dip (Diabetic)
 GD> Categories: Dip, Mexican, Diabetic
 GD> Yield: 6 Servings
 SB> Never tried bean dip before, maybe I will not......hahahaha.
     Its okay with me .:)
     i never tried it ......ha!ha!
 MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
  
       Title: Tomato mincemeat 
  Categories: Penndutch, Canning
       Yield: 1 Servings
  
           
       8 qt Tomato, green
       2    Lemon
       4 lb Brown sugar
       2 lb Raisins
       1 tb Salt
       2 ts Cloves
       1 ts Allspice
       1 tb Cinnamon
       1 ts Ginger
     1/2 ts Mace
       1 c  Vinegar
  
   Scald and peel the tomatoes. Put through a food chopper with the
   lemons. Add sugar, raisins, vinegar and spices and cook about 45
   minutes. Pour into sterilized jars and seal.
  
 MMMMM
  
 MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
  
       Title: Mock Mincemeat
  Categories: Jelly/jam, Relishes, Pies, Vegetables
       Yield: 10 Quarts
  
      15 lb Green tomatoes
      15 lg Apples
       3 lb Raisins
       1 c  Cider vinegar
      12 c  Granulated sugar
       2 tb Cinnamon
       2 tb Allspice
       2 tb Cloves
       5 ts Salt
  
   Wash, core and chop unpeeled green tomatoes.  Grind tomatoes in a food
   processor, food mill or the old-fashioned way in a sausage grinder.
   Drain through a colander lined with cheesecloth into a pan. Measure
   juice after draining and discard. Place tomatoes in a large enamel or
   stainless steel kettle; add a measurement of water equal to the
   amount of discarded tomato juice. Bring mixture to a boil.  Remove
   from heat and drain mixture as above. Measure juice and discard.
   Return tomatoes to kettle, add water equal to amount of water
   discarded. Bring to a boil and repeat draining process. Return
   tomatoes to kettle and add amount of water equal to discarded tomato
   juice. Wash, core and chop apples. Add apples, raisins, vinegar,
   sugar, cinnamon, allspice, cloves and salt to tomato mixture. Cook
   until thick (1 to 1 1/2 hours), stirring frequently. Mixture will
   stick and burn quickly. Ladle hot mincemeat into hot sterilized jars,
   leaving 1" headspace. Adjust caps.  Process 20 minutes in boiling
   water bath. Note: This mincemeat can be used as a pie filling for
   cakes, in cookies or eaten as you would jelly on biscuits, English
   muffins or toast. It also makes a great topping for ice cream. One
   quart of mincemeat is sufficient for a 9-inch pastry shell.
  
 MMMMM
... Sincerely yours Gigi
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