Discussion form 4/17/2009:
Use the last of the leftover Easter ham to make a batch of split pea and ham soup.
09:57:24 Verna: artichoke spinach ricotta cheese stuffed shells
09:57:51 Bob: i like the way that sounds
Saturday: Spinach/artichoke/asparagus/ricotta stuffed pasta shells and breast of chicken cutlet topped with red sauce.
Sunday: Pea soup with carrots and potatoes served with toasted extra-sourdough rye.