ONLINE EDITORIAL/RECIPES

One of my favorite recipes ever, just in time for local fresh vegetables!

Jim Morgan

Squash Pie

--------  ------------  --------------------------------
  4             ounces  mushrooms -- drained, sliced
  1             small  onion, chopped
  4             medium  yellow squash, sliced
  1             large  bell pepper, chopped
  4             tablespoons  butter
  1             large  tomato, sliced
  2             deep dish pie shells
  1             cup  Miracle Whip or mayo
  1             cup  mozzarella cheese; grated

Sauté onions, squash and bell peppers. Mix mayo and cheese together. In unbaked pie shell, layer onion, squash and pepper mixture, (chicken or turkey if added), and then mushrooms and then tomato slices. Top with mayo and cheese mixture. Bake at 350F for 30 minutes or until crust is golden. Good cold if it lasts that long.

Pastrami Party Roll-Ups

Make sure the pastrami is a little on the thick side and the cream cheese is at room temperature to avoid ripping the pastrami when spreading. 

Four ingredients and two steps is all you need - a great appetizer to serve at your party. 
 

Ingredients:
1/2 lb. thinly sliced pastrami (from deli) 
1/3 cup chive and onion cream cheese spread (from 8-oz. container) 
1/2 cup roasted red bell peppers (from a jar), drained, cut into 3/4-inch-wide strips 

Instructions:
1 Spread each pastrami slice with cream cheese spread. Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. Refrigerate at least 2 hours or until firm. 
2 Cut each roll into 1-inch-thick pieces. Secure each with fresh rosemary or cocktail toothpick. 

Before assembling the roll-ups, blot the pepper strips with paper towels so they stick to the cream cheese when they are rolled.  Easy, but they go quick!  

Lighten Up with these Delish Dishes

Super Quick Lemon Mousse Tarts

6 tbsp. each prepared lemon curd and light whipped topping

1 tsp. lemon zest

3 tsp. sugar free seedless raspberry jam

12 frozen fully baked mini phyllo shells, thawed

Combine curd, whipped topping and zest in a bowl just until blended. Spoon ¼ tsp. jam into bottom of each tart. Top with 1 tbsp. mousse onto each tart.

Cover and store in fridge.

Marinated Flank Steak with Roasted Asparagus

1 tbsp. reduced-sodium soy sauce

2 lg. garlic cloves, minced

1 tsp. ground cumin

½ lb. flank steak, about ½ in.thick

1 bunch fresh asparagus (1 lb.), trimmed

2 small red bell peppers, seeded and quartered

1 ½ tsp. olive oil

¼ tsp. salt

2 tbsp. chopped scallions

Combine the 3 ingredients into lg. Ziploc. Add steak. Toss around in sealed bag and refrigerate overnight. Preheat the oven to 425°. Toss the asparagus and bell peppers with the oil and salt in a shallow roasting pan. Spread veggies out in a single layer. Roast until tender about 15-17 min.  Meanwhile, remove the steak from bag and dry paper towels. Spray a nonstick skillet with nonstick cooking spray over med.high. Add steak and cook until done to taste, about 4 min. on each side for med.rare. Let steak stand on cutting board about 5 min. before slicing. Add scallions to vegetables and toss to mix. Serve roasted veggies with steak.

Spring Pea Soup

2 cups thawed frozen peas

1 tbsp. butter

2 leeks, white part only, diced

2 cups low fat chicken broth

½ cup fat free half and half

½ lemon, cut into 2 wedges

2 tsp. minced tarragon leaves

Boil peas in saucepan until tender, about 6-8 min. Drain in colander under cool running water. Melt butter in lg. nonstick skillet over med. heat. Add leeks and sauté until tender, 5-7 min.  Add broth, bring to a boil and simmer until slightly reduced in volume, 5 min.  Remove from heat and add peas and half and half. Let cool 5 min., stirring occasionally. Puree in blender in 2 batches until smooth. Refrigerate until well chilled. Serve with lemon and sprinkle of tarragon.

Caramel Pecan Bars

3 tbsp. light stick butter, softened

1/3 cup packed brown sugar

½ tsp. vanilla

¾ cup all-purpose flour

24 individual soft caramels

1 tbsp. skim milk

¼ cup pecan pieces

Preheat oven to 350°. Line an 8-in. baking pan with foil that extends 2” over the sides; spray with non stick spray. Beat butter, brown sugar and vanilla until well mixed. Add the flour, beating until blended and mixture is crumbly. Press crumb mixture into bottom of foil lined pan. Bake until crust is lightly browned, about 15 min.  Meanwhile, combine caramels and milk in microwaveable bowl. Microwave on high 2 min. until mixture is hot, stirring once halfway through cooking time. Stir until smooth. Pour the topping on top of the hot crust and spread evenly, leaving a ¼ in. border along the edge. Sprinkle with pecans. Return pan to oven and bake just until topping is bubbling in the center, about 12 min. longer. Cool completely on a rack. Using the foil as handles, transfer to cutting board. Gently peel off the foil and cut into 16 bars.

Slow Roasted Salmon on Spinach Lentil Salad

1 cup brown lentils

1 lb. salmon fillets

1 tsp. salt

¼ tsp. pepper

½ med. yellow bell pepper, cut into chunks

¼ cup low fat chicken broth

1 ¼ tsp. white wine vinegar

½ tsp. sugar

4 tsp. extra virgin olive oil

2 cups fresh spinach leaves

1 cup diced Roma tomatoes

2 tbsp. minced Bermuda onion

Preheat oven to 300°. Bring 4 cups water to boil in saucepan. Add the lentils and cook until they are just tender, 12-16 min. Drain and keep warm. Place the salmon on the baking sheet skin side down; sprinkle with salt and pepper. Bake salmon until cooked about 20 min.  Meanwhile puree bell pepper, broth, vinegar and sugar in blender.  With the motor running, add oil slowly in stream until creamy. Transfer to lg. bowl and stir in lentils, spinach, tomatoes and onion. Transfer to lg. platter and place salmon on top.

Honey Glazed Ham

1 bone-in, ready to eat ham (6 lbs.)

24 whole cloves

1/3 cup honey

2 tbsp. each dark corn syrup and butter

1 ½ tbsp. allspice

Preheat oven to 325 degrees. Line a roasting pan with heavy duty foil. Score ham all over and stud with cloves. Combine the honey, corn syrup, butter and allspice in med. saucepan over low heat. Cook, stirring gently, until butter is melted. Reduce heat to low and keep warm. Brush glaze over ham to coat. Keep remaining glaze warm on stove. Bake, basting with warm glaze every 15 min., until ham is browned about 10 min. per pound. Let stand 10 min. before slicing.

Rice Pudding with Cider-Rhubarb Sauce

2 cups cooked long-grain brown rice

½ cup light cream cheese

¼ cup each sugar, 2% milk and evaporated skim milk

¼ tsp. vanilla

dash of salt

1 lg. egg

Cider-Rhubarb sauce: ½ cup thinly sliced fresh or frozen rhubarb, thawed

2 tbsp. apple cider, 1 tbsp sugar…combine all ingredients in saucepan and bring to boil. Simmer 5 min.

Preheat oven to 350°. Spoon ½ cup rice into each 4 ramekins coated with cooking spray. Combine cream cheese and sugar in a blow; beat at med. speed until smooth. Add milks, vanilla, salt and egg; beat well. Divide mixture among ramekins. Place ramekins in 13x9 baking dish adding hot water to pan to depth of 1 inch. Bake 40 min. or until set. Drizzle with Rhubarb sauce before serving.

Lemon Angel Food Cake

2 cups sifted cake flour

12 egg whites

1 ¼ tsp. cream of tartar

2 cups sugar

1 tbsp. grated lemon zest

1 tsp. lemon extract

Confectioners’ sugar for dusting

Preheat oven to 375°. Sift the flour into small bowl; set aside. Beat egg whites and cream of tartar, with mixer, in lg. bowl until thick and foamy. Gradually sprinkle in sugar and beat until peaks form, 3-5 min.  Fold in flour, until well combined. Fold in lemon zest and extract. Pour batter in ungreased tube pan. Bake until cake springs back, 35-40 min. Serve with fresh fruit.

Linguine with Winter Greens

1 lb. linguine, cooked to pkg. directions al dente

2 tbsp. olive oil

1 lb. Swiss chard or broccoli rabe, cut into 2-inch pieces

2 cloves garlic, minced

2 chicken bouillon cubes

½ cup water

salt and pepper to taste

dash ground red pepper

grated Parmesan cheese

In lg. skillet heat oil over med. heat. Add greens and cook until wilted. Add garlic; cook 1 min. Stir in bouillon cubes, water and salt and peppers. Simmer over low heat, uncovered 3 min. Toss with pasta and top with Parmesan cheese.

Stuffed Chicken Florentine

Stuffing:

¾ lb. fresh spinach, washed and chopped

1 lg. egg

2/3 cup ricotta cheese

1/3 cup finely chopped prosciutto or cooked ham

dash nutmeg

6 chicken leg quarters

2 tbsp. butter

½ tsp. Italian seasoning

½ cup white wine

½ cup chicken broth

Steam spinach lightly and combine with stuffing ingredients. Set aside. With fingers, carefully loosen skin from thigh and leg of chicken pieces. With spatula spread filling over meat under skin, pushing as far back as it will go. Arrange chicken legs, skin side up, in single layer in roasting pan. Rub butter on skin then sprinkle with Italian seasoning. Pour in wine and chicken broth. In preheated 375° oven, bake chicken uncovered 40-50 min.

Quick & Comforting Chicken Kale Soup

8 pieces chicken

8 cups water

¾ cup dry white wine

2 tsp. each salt & olive oil

1 med. onion, finely chopped

1 lb. red skinned potatoes, cut into ½ in. cubes

1 lb. tomatoes, coarsely chopped

3 each carrots and celery, peeled and chopped

1 cup frozen corn kernels

3 cups chopped fresh kale

dash garlic powder

Bring chicken, water, wine and 1 tsp. salt to boil in lg. pot, skimming surface. Cover; simmer until chicken is cooked through, about 30 min. Transfer chicken breasts and thighs to platter and leave remaining chicken and stock in pot. Remove meat from chicken then cover and chill. Add the scraps and bones back to the pot. Cover and simmer 1 hr. Heat 2 tbsp. oil in lg. pot over med. heat. Add onions and sauté 5 min. Add stock and bring to boil, adding remaining ingredients except kale. Boil 15 min until vegetables are tender. Stir in reserved chicken meat and kale. Simmer until heated through.

Warm Cabbage & Apples in Cheese Sauce

3 cups shredded cabbage, steamed lightly (tender not mushy)

1 tbsp. each butter and flour

2 cups milk

1 cup shredded sharp cheddar cheese

1 tsp. caraway seeds

½ tsp. dry mustard

1 cup diced dried apples

Melt butter in saucepan. Stir in flour and cook over low heat, whisking constantly, until bubbly and golden about 3 min. Whisk in milk, raise heat and whisk constantly, until thickened. Stir in cheddar cheese and stir until smooth. Add seeds and dry mustard, stirring to blend. Place cabbage and apples in lg. bowl; pour the cheese sauce over and toss well. Serve at once.

Braised Salmon with Winter Greens

2 small garlic cloves

4 salmon steaks (8 oz. each)

1 tbsp. butter

1 lg. onion, thinly sliced

1 cup minced fresh parsley

1 tsp. grated lemon zest

3 cups torn mixed greens, such as spinach, arugula or radicchio

2 tbsp. herb vinegar

Insert garlic wedges into fish, distributing evenly. Cover salmon and set aside in fridge. Heat oven to 425°. Melt butter in skillet. Saute onion, parsley and zest over med.low heat until onion is soft. Add greens and sauté 4 min more. Add vinegar, raise heat to med.high and cook until some evaporates, about 2 min. Spread half of greens on bottom of baking pan. Layer salmon over greens then layer remaining greens over fish. Pour liquid from sauté pan around salmon. Cover with foil. Bake until tender, 10-15 min.

Superb Spinach Bacon Quiche

1 folded refrigerated pie crust, baked in 9 in. pie plate

6 bacon slices, cut into ½ in. pieces

½ cup chopped shallots

5 cups spinach, chopped

2 tsp. balsamic vinegar

1 cup heavy cream

3 lg. eggs

¾ shredded Gruyere cheese

salt and pepper to taste

Cook bacon in skillet until crisp. Transfer to paper towel. Add shallots to same skillet and sauté until tender, about 2 min. Add spinach and sauté just until wilted. Remove from heat, add vinegar and toss. Sprinkle bacon and spinach over crust. Whisk together cream, eggs, salt and pepper. Stir in cheese. Pour into crust and bake 35 min. at 375 degrees. Let sit 10 min. before cutting.

Escarole and Tiny Shells Soup

½ cup small shell pasta, cooked al dente to pkg. directions

2 cups each beef & chicken stock

½ cup small dice pancetta

½ lb. escarole, chopped into 2 in. pieces

In saucepan, bring broths to boil. Add pancetta, lower heat and simmer 5 min. Add escarole to broth, simmer 5 min. more. Add pasta and salt and pepper to taste.

Happy Anniversary! Jim Rogers

  By Peggy New

  Jim Rogers encouraged and helped the original owner of Parent News to start this monthly magazine dedicated to parents and children. He continues today, after 15 years, to write a column educating, encouraging and exhorting parents. He notes that almost every job in our culture requires a period of training, education and evaluation; except being a parent. Yet raising a child to be a productive member of society, happy, well-adjusted and adept, requires nothing more than conception and birth. Nearly all parents will flounder at some point.

  As a parent and family life educator, Jim sees both the best and the worst in parenting. He facilitates a class called Parents Care that runs for 10 weeks (through DSS), and helps attendees begin to see themselves and how they were parented. Questions are asked, such as “what does love look like to you?” that help start the process of breaking destructive cycles. Jim believes ignorance is the biggest problem in the lives of a family. If someone has never been exposed to positive parenting, or been taught to be an effective parent, it is difficult to be one. Other topics are attachment disorders, un-nurtured adults, what does love feel/look like, how do love and limits work together, and what makes us “us.” Finding answers can and does change lives and families.

  Jim’s original career began in radio, television, advertising and broadcast/media productions. A graduate of Chapel Hill, NC with a BA degree in Communications and minors in English and Drama, he has lived and worked in Charlotte, New York, Atlanta and Los Angeles. In 1991 he became concerned with what was happening to children and attended Antioch University, Marina Del Rey, Ca in a masters program in clinical psychology with emphasis on child development and psychotherapy. In 1994 he earned his Master of Education, Early Childhood from Coastal Carolina University, Conway, SC. He returned to the Carolinas and worked at Coastal Carolina University for 13 years, where he met and married Dr. Sally Hair. Although both are retired from CCU, they remain active in their areas of interest and expertise. Jim has 3 grown children and 4 grandsons; of whom is most proud.

  Jim is a Certified Family Life Educator, CFLE, through the National Council on Family Relations and has certification as a Parenting instructor through the Center for the Improvement of Child Caring, Los Angeles, CA. Currently, Jim is owner/director in a company that facilitates family enrichment programs called still learning, inc. When Jim does workshops for DSS, CASA, churches, small groups, he stresses the 4 keys to effective parenting: are you ready to be a parent - healthy, dependable, reliable; what is the relationship between caregivers – do they work together for the welfare of the child; is the home warm and nurturing – responsive to everyone’s needs; and finally the parent(s) must have knowledge.

  It is this knowledge that drives Jim to write and teach and look for opportunities to help adults become better parents. Knowledge of how the human character develops has vastly increased in the past decades. We know more of how the brain works in children, adolescents, adults; the woman’s movement re-defined a mother’s role – but not necessarily the male role in a family. It can be, and usually is, confusing. Most of the time, people simply muddle through the first 18 years of a child, hoping for the best, and simply coping with the reality of another human being. And while there certainly isn’t any such thing as “the perfect parent,” every parent can become better at their “job.”

  For more information on workshops that Jim and still learning, inc. offer visit his website at www.stilllearning.org or email Jim at jimrogers@sc.rr.com.  You will also find his insights each month in Parent Magazine published by Dale Publishing (www.parentnewsmagazine.com). Knowledge is the key that opens the door to positive parenting. Find it, practice it and enjoy the results!

List Of Menopause Symptoms You Need To Be Aware Of
 by: Jeff Schuman

Every woman around the world needs to understand menopause symptoms because you will experience them at some point in your life. Not all women are the same age when they experience them but knowing what the list of menopause symptoms are will help you determine if menopause is what you are dealing with.

Here is a list of symptoms that you need to be aware of:

 Early menopause symptoms - Many women experience menopause symptoms at a young age for a variety of reasons. Having early symptoms is a pain but it does happen.

If you have early menopause then you will experience both emotional and physical symptoms. Emotional symptoms can include:

- Mood swings

- Lapse in memory

- Anxiety

- Constant fatigue

Physical symptoms for early menopause can include:

- Skin that tingles

- Hot flashes

- Feeling like electric shock in your body

- Muscles that are sore

- Loss of hair

Not all women will get early menopause and will experience it as you get older when you are supposed to. Here are the common symptoms women with menopause experience.

1. Feeling of anxiety

2. Tenderness in your breasts

3. Feeling of a burning tongue or on the roof of your mouth.

4. A bad taste in your mouth you can not get rid of.

5. Dry mouth

6. Change in your body odor

7. Sore or aching joints which could lead to carpal tunnel syndrome

8. Always irritable

9. Disturbed sleep

10. Lapse in memory

11. Not able to concentrate or you feel disoriented or confused

12. Dizziness

13. Dry vagina

14. Medical conditions you already have not getting better and often are worse.

15. More fear than usual especially a fear of death

16. More tired than normal

17. Gastrointestinal problems like flatulence; gas pains and feelings of nausea

18. Problems with your gums especially an increase in your gums bleeding

19. Loss of hair

20. Very low self confidence and bad depression

21. Hot flashes or cold flashes

22. Night sweats

23. Increase in your allergies

24. More headaches

25. Periods that are irregular

26. Loss of sexual drive or desires

27. Feeling of itchy or crawling skin

28. Bloating

29. Sudden weight increase

30. Mood swings

Now that you know the most important list of menopause symptoms you will be able to more easily determine if menopause is what you are dealing with.

Be sure to talk to your doctor if you believe you have the symptoms for menopause because they can give you a lot of information about it and help you find relief for at least some of your symptoms.

                                Remember Mother's Day

This article is reproduced from our Community Room at www.SeniorSSuperStoreS.com.  It is among hundreds of free resources we provide to our visitors in an effort to keep baby boomers, seniors and the elderly informed of matters that can affect their lifestyle.

In case you need to be reminded, Mother's Day here in the U.S., Canada and Mexico is the second Monday of each May – this year that is May 10. That's the day set aside to "go the extra mile" to honor our mothers both those still with us and those who have departed to their rewards……..

So, in memory of all the mothers out there, here's a light-hearted look at motherhood:

Somebody said a mother is an unskilled laborer - -

That somebody never gave a squirmy infant a bath!

Somebody said it takes about six weeks to get back to normal after you've had a baby - -

That somebody doesn't know that once you're a mother, normal is history!

Somebody said a mother's job consists of wiping noses and changing diapers - -

That somebody doesn't know that a child is much more than the shell he lives in!

Somebody said you learn how to be a mother by instinct - -

That somebody never took a three-year-old shopping!

Somebody said being a mother is boring - -

That somebody never rode in a car driven by a teenager with a driver's permit!

Somebody said if you're a good mother, your child will turn out - -

That somebody thinks a child is like a bag of plaster of Paris that comes with directions, a mold and a guarantee!

Somebody said being a mother is what you do in your spare time - -

That somebody doesn't know that when you're a mother, you're a mother ALL the time!

Somebody said good mothers never raise their voices - -

That somebody never came out the back door just in time to see her child wind up and hit a golf ball through the neighbor's kitchen window!

Somebody said you don't need an education to be a mother - -

That somebody never helped a fourth grader with his math.

Somebody said you can't love the fifth child as much as you love the first - -

That somebody doesn't have five children!

Somebody said a mother can find all the answers to her child-rearing questions in the books - -

That somebody never had a child stuff beans up his nose!

Somebody said the hardest part of being a mother is labor and delivery - -

That somebody never watched her baby get on the bus for the first day of kindergarten!

Somebody said a mother can do her job with her eyes closed and one hand tied behind her back - -

That somebody never organized seven giggling Brownies to sell cookies.

Somebody said a mother can stop worrying after her child gets married - -

That somebody doesn't know that marriage adds a new son or daughter-in-law to a mother's heartstrings!

Somebody said a mother's job is done when her last child leaves home - -

That somebody never had grandchildren!

Somebody said being a mother is a side dish on the plate of life - -

That somebody doesn't know what fills you up!

Somebody said your mother knows you love her, so you don't need to tell her - -

That somebody isn't a mother!

Pass this along to all the mothers in your life!!!

So, remember Mother's Day. If you're looking for a gift for that special lady in your life, remember that among our more than 500 products, you should be able to find something that will enhance your mother's lifestyle

“Hear’s” to YOU!   

Understanding Hearing Frequencies

By Dr. Kimberly King, Audiologist

A physician friend of mine recently commented that he read one of my articles on hearing frequencies and found it very helpful in explaining hearing loss to a patient.  He said the article simplified the explanation of how patients may hear certain tones (or frequencies), but not others. 

    Sound frequencies involving human speech for example, occur from the middle to high frequency range of the tone spectrum and the inability to hear these frequencies clearly often contributes to difficulty in personal communication.  For example, women and children generally have “higher” voices and speak in tones at the higher end of the frequency spectrum.  Therefore, the patient who has experienced damage to the cilia in the cochlea through loud sounds, trauma, aging or disease, will have difficulty in deciphering words at these higher frequency levels. 

    Historically, audiologists have used hearing aids as a method for making up deficiencies in these tones.   However, older technology required that the ear canal be occluded (blocked) by a hearing aid which was custom molded to the patient’s ear canal.  With today’s technology we are now able to treat most patients with “open fit” hearing aids which do not require occlusion of the ear canal.  This allows the ear canal to “breath” as well as to receive other sounds (frequencies) which the patient already hears naturally. 

    Most hearing impaired patients are not “deaf” - they simply cannot hear clearly at certain frequencies.  Therefore if we can adjust the patient’s ability to hear those deficient frequencies more clearly, we can improve their hearing.  In turn this will enhance their ability to communicate as well as improve their ability to enjoy a better quality of life through better hearing.  

    Anyone who has interacted with a hearing impaired person can attest to how difficult it can be if the person does not hear well.   With the patient using high quality hearing instruments however, his or her family, social acquaintances and business associates should be able to communicate more effectively with the hearing impaired person because the patient is now hearing those words and sounds that he or she was missing.

    Given advances in today’s technology and in our ability to diagnose and treat hearing loss, most people can be helped.   There truly is a whole new world for the hearing impaired person.  Since many hearing impaired people are unaware of a hearing loss or actually deny that they have a hearing loss, I recommend a complete comprehensive examination by a Doctor of Audiology once a year beginning at the age of 60.  The sooner the hearing impaired patient gets treatment the better for everyone concerned.  

    For more information on hearing loss or to make an appointment, please call my office at 663-HEAR (4327).

Coping

Are You An Adrenalin Junkie?

By Joan Clark

Sounds weird, doesn’t it? Couldn’t possibly describe you, could it? Well, let’s see. Check the following list and decide for yourself.

    Last Minute Lizzie - She needs a deadline to perform, and then not until just before the Drop Dead moment is imminent. Even with plenty of time to perform a task, she doesn’t get into motion until the excitement of the due date generates her. The secondary gain is that if she makes a mistake, she can use the excuse that she didn’t have enough time to do it right.

    Stir It Up Susie - Quiet and order are not her style; chaos follows her everywhere. She only feels OK when things are boiling up around her. She is famous for escalating minor conflicts into large upheavals. She is especially fond of getting folks to be in conflict with each other. “Let’s you and her fight!” She gets pumped up as the spectator (and possibly peacemaker, eventually).The same goes for her friendships and romantic relationships. She provokes them to stay on the brink of disaster, threatening to end at any moment.

    Reckless Rita - Takes chances with anything and everything. Drives too fast, weaves in an out of lanes, runs red lights, and will take any dare offered, no matter how dangerous. She will associate with characters who live on the edge, and put herself in harm’s way for the fun of it. Brags that nothing frightens her. However, she is really afraid of down time and “nothing to do.” Underneath the bravado, she feels dead inside and needs the danger to feel alive.

    Dramatic Doris - Nothing in life is small or insignificant to her. She blows up all experiences or circumstances to gigantic proportions. Everything is either the best or the worst possible. A head cold is life-threatening, and a sprained ankle means never walking again and unbearable pain. Of course, if something is a real life crisis, then the excitement and the adrenalin are kept at peak.

    Busy Bee Betty - Famous for her multi-tasking, she is never still, juggling projects endlessly and simultaneously. Too pressed for time to chat, she runs from one thing to another, constantly volunteering if she does not already have enough on her plate to keep her excited and moving.

    She is the functional sister of the other ladies, afraid to have down time or “nothing to do.” Exhaustion or illness are the only things that slow her down or get her to quit.

    These portraits are somewhat exaggerated, in order to stress the point. However, you may well know one or more of these ladies. And, if you look in the mirror, you may see her closer than you would wish. What can you do about it? First of all, decide that you want to change and live with less adrenalin stoking you up, raising your blood pressure and generally harming your health. You can perform your daily routine at a reduced level of excitement.

    Then, talk to someone you trust, preferably another woman. Ask her to be completely frank and honest with you, and ask for specific incidents when you displayed any of these undesirable traits. Swallow hard and resolve to change. Ask your friend to keep tabs on your efforts to modify your tendencies, and check in with her regularly.

    Of course, it you need more objective help, try a spiritual advisor or a professional therapist.

    Family members may be too biased either for or against you to be of real assistance.

   Joan Clark, LISW, is the Director of Coping EAP and can be reached at

843-499-8318 or copingeap@sc.rr.com.

Corn Casserole

Ingredients:

1 Can Corn Kernels

1 Can Creamed Corn

1 Egg

1 Sleeve Saltine Crackers (or Ritz crackers)

3/4 Cup of Milk

Butter to dot top

2 Teaspoons Sugar

Salt and Pepper

(I added diced jalapenos and shredded cheddar cheese)

Directions:

Preheat oven to 350-375 degrees

Grease a casserole dish

Mix corn, egg, milk, sale, pepper, and sugar. Mix in 3/4 of the crackers, crushed.

Pour into the greased dish. Top with remaining crackers and dot with butter. Sprinkle with salt and pepper.

Bake for 40 minutes, checking for burning every 15 minutes. You may have to cover with foil to prevent crackers

from getting burned.

Enjoy!