Text 2911, 96 rader
Skriven 2008-02-22 00:17:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Medical
===============
 -=> On 02-20-08  13:43,  Ruth Haffly <=-
 -=> spoke to Hap Newsom about letter names 878 <=-

 RH> Medical expenses are really up in the stratosphere.  I've gotten some
 RH> bills for some of the proceedures I've had done in the past few
 RH> months. They were billing me because the account was using my SSN
 RH> instead of Steve's so I got that straightened out.  Otherwise, we'd be
 RH> on beans and rice for the rest of Steve's military career and then
 RH> some. 
 
  When I went onto Medicare, my other insurance company became
  secondary.   That changed the billing procedure.   Previously, I never
  saw a bill -- just paid a $10 co-pay fee.   Now I get a copy of the
  bill that Medicare gets from the doctor, and a record of what they
  allow.   In the end, I pay almost nothing ( one or two $10 co-pay) --
  but it is interesting to see things such as bill for $6000, Medicare
  pays $358.40 -- other insurance pays $100 or so, and the rest the
  doctor writes off.

  The pricing structure is even more crazy than airline prices!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Haley's Shepherd's Pie
 Categories: Main dish, Casserole, Beef
      Yield: 8 Servings
 
      3 lb Potatoes, peeled and cubed
    1/2 c  1 percent milk
      2 tb Butter,melted (or margarine)
    1/4 c  Chopped parsley
    1/2 ts Ground black pepper
      3 lb Extra-lean ground beef (or
           - lamb)
      1    Clove garlic, pressed or
           - minced
      4 tb Butter (or oil)
      6 lg Carrots, chopped
      8 oz Mushrooms, chopped
      2    Onions, chopped
      1 tb Chopped fresh thyme leaves
           - (or 1 tsp. dried thyme)
      2 tb All-purpose flour
      2 c  Chicken broth
      2 pk (10 oz.) frozen corn, thawed
 
  Preheat oven to 375 degrees
  
  In a large saucepan cover the potatoes with water. Bring to a boil and
  then reduce to a simmer. Cover and cook for 25 minutes or until the
  potatoes can easily be peirced with a fork. Drain and return to the
  saucepan.
  
  Add the milk, 2 tablespoons of butter, parsley and 1/4 teaspoon of
  pepper. Mash with a potato masher or electric mixer. Set aside.
  
  In a large nonstick skillet over medium-high heat, cook the beef and
  garlic, stirring frequently, until the beef is no longer pink.
  Remove the meat mixture to a bowl. Set aside.
  
  In the skillet heat 2 tablespoons butter or oil over medium heat. Add
  the carrots, mushrooms and onions. Cook, stirring frequently, until
  the carrots can easily be peirced. Stir in the thyme and remaining 1/4
  teaspoon of pepper. (Any leftover vegetables, such as string beans,
  peas and so on can be added if desired.)
  
  Place the flour in a small bowl. Gradually add the broth, whisking
  until smooth. Add to the skillet and mix well.
  
  Bring to a boil, stirring frequently. Reduce the heat and simmer,
  stirring occasionally, for 10 minutes or until slightly thickened.
  
  Add the corn and reserved meat mixture. Stir to mix well.
  
  Coat a 2-quart (or larger) baking dish with nonstick spray. Spread the
  beef and vegetable mixture in the prepared baking dish. Cover entire
  top with the mashed potatoes.
  
  Bake at 375 degrees for 30 minutes or until bubbly.
  
  Recipe from: "Cooking in Oz" by Elaine Willingham and Steve Cox
  Recipe by: Gloria Haley [daughter of Jack Halley, the 'Tin Man' from
  "The Wizard of Oz"]
  From: Park Scully                     Date: 01-20-00
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:24:47, 22 Feb 2007
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