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Soldier's Fudge
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces)
semisweet chocolate chips 1 square (1 ounce)
unsweetened chocolate (optional)
1 tsp. vanilla
1 1/2 cups chopped nuts (optional).
Butter a baking pan, 8x8x2 inches. Heat milk, chocolate chips and unsweetened chocolate in 2 quart saucepan over low heat, stirring constantly, until choc. is melted and mixture is smooth. Remove from heat. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1 inch squares. Makes 2 pounds of candy or @64 squares. When totally cool, and cut, wrap securely in plastic wrap and place in an air-tight container for mailing. Yummy.
Christina Sharik "ArmyMom"
St. Petersburg, FL
Mother of SSgt. Michael Ream, US Army


Bea's Egg Nog Pie
Graham cracker Crust:( I use ready made)
1 1/2 c. graham crackers crumbs, 20 crackers
3 T.Sugar
1/3 c. melted butter
Mix and press firmly into 9in pie pan, sides and bottom. Bake 10 min at 350 and cool.
Filling:
4 cups (1quart) eggnog
1/4 c. cornstarch
2 T. butter
Blend eggnog & cornstarch in saucepan. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir for 1 minute. Remove from heat, blend in butter. Immediately pour into pie shell, sprinkle with nutmeg. Lay plastic wrap on top filling Chill thoroughly, 2 hours. You may serve with cool whip and chocolate shavings, on top.


Nasty Shrimp
Oven preheated to 375. for 4 servings: 2 lbs.(or more) medium size uncooked shrimp, tails on; 2 envelopes Good Seasons Italian salad dressing mix; 6 large lemons-halved and juiced; 2 tbsp. fresh minced garlic; 3 sticks of butter, cubed; a couple of healthy dashes of Tabasco or similar hot sauce. Place shrimp in a 13 x 9" dish......toss with salad dressing mix......add juice from the lemons, minced garlic, and the cubes of butter......toss in the lemon halves. Sprinkle hot sauce over all. Bake uncovered until shrimp is pink and sauce is bubbly. Stir about every 5 minutes. Serve piping hot in bowls with hot rice and French bread.

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