I have pictures!

I finally remembered to take some pictures of some of these recipes. I wanted to upload them the other night, but Blogger was down. Boo-hoo. This first recipe I do not have a picture for, but I do for the other 3. So without further ado, some food:





Ham and Cheese Ziti

2 1/2 cups uncooked ziti pasta (9 ounces)
1/4 cup butter or margarine
1 garlic clove, finely chopped
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese (8 ounces)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.


This recipe comes from Betty Crocker.com. The hubster likes anything with cheese or pasta (but mostly cheese) so this was a guaranteed thumb's-up. I had made it once before, but it was dangerous to eat. I'd never worked with garlic cloves before, and I left all these little sharp ends on some of the pieces. Jim said it tasted okay, but couldn't eat it. This time around, though, I used the minced garlic in a jar. Yeah, it's totally cheating, but oh well. Mr. Kristen gobbled it up this time! The only thing I didn't like is when I added my flour into the butter, it made a dough that was smooth but not bubbly. I had a hard time blending in the milk, since I had dough and not a liquid mixture. I don't know why.

My next recipe, which I made the verysameday that I made the first recipe, is Scalloped Potatoes 'n' Ham.

3/4 c powdered nondairy creamer

1 3/4 c water

3 T butter

3 T A/P flour

2 T dried minced onion

1 t salt

3/4 tsp paprika

6 large potatoes, peeled and thinly sliced

2 c diced, fully cooked ham

1 c shredded cheddar cheese

In a small bowl, combine creamer and water until smooth. In a small saucepan, melt butter. Stir in the flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased shallow 2 1/2-qt baking dish, combine the potatoes and ham. Pour sauce over top. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Sprinkle with cheese; bake for 5-10 minutes or until edges are bubbly and cheese is melted.

Overall, I liked this recipe. I got it in the April/May 2008 issue of Taste of Home magazine. I ran into the same problem with this one as I did with the ziti one. I ended up with a dough when I put my flour into the butter. Am I supposed to add it in gradually? It tasted good and hubby liked it, so I'm not going to worry about the flour too much!

Chicken Stuffed Shells

1 box stuffing shells

2 6-oz cans of chicken

1 box chicken-flavored stuffing

2 jars chicken gravy

Boil shells according to package; set aside. Prepare stuffing according to package and mix with canned chicken. Stuff shells with chicken mixture. Arrange in a 9x13 glass baking dish. Cover with gravy. Cover with foil and bake for 30 minutes at 350 degrees.

This seems pretty plain and I admit it is. I adapted it from a more elaborate recipe involving broth, mayonnaise, cream of chicken soup and I don't know what else. I don't have a source but I'm sure Allrecipes.com or a similar site would have something. I don't make it very often, as it is very high in carbs, but it's one of those guilty-pleasure comfort foods that my husband enjoys. (I realize I talk about him a lot in my reviews, but I so rarely have anyone over for a meal!)

My last recipe is a repost from an entry I made in April. I've made this dish a few times and we really like it. I remembered to get a picture this time, so I am reposting the recipe just for convenience. Enjoy!

Mexican Casserole Bake

1-1/2 lbs ground beef

1 envelope taco seasoning

3/4 cup water

16 oz can refried beans

1/2 cup salsa6 flour tortillas (6 inch)

2 cups frozen corn, thawed (it's not frozen corn then, is it?)

2 cups shredded cheddar cheese

shredded lettuce, chopped tomatoes, sliced ripe olives, and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.Meanwhile, in a microwave-safe bowl, combine the beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.Place three tortillas in a greased round 2-1/2 qt baking dish. Layer with half of the beef, bean mixtures, corn, and cheese, repeat layers.Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives, and sour cream if desired. Yield:6 servings

Two great tastes that taste great together!

Well, not really. I tried two recipes for dinner tonight; one appetizer and one entree. I made toasted ravioli and Swedish meatballs, which may seem like an odd combination. One's Italian and one is Swedish. However, the oven temps matched, so I went for it. So without further ado, my latest attempts at cooking.

Toasted Ravioli

1 c. milk
1 lg. egg, lightly beaten
2 c. dry Italian seasoned bread crumbs
1 pkg. meat ravioli
2 qt. vegetable oil for frying
grated Parmesan cheese
fresh tomato sauce

Combine milk and egg in a bowl, making an egg wash. Place bread crumbs in separate bowl. Dip frozen ravioli in milk wash and coat with bread crumbs. Place in hot oil Fry ravioli until golden brown. Place on drain board. Sprinkle with Parmesan cheese and serve immediately with tomato sauce.

I followed the recipe except that I baked my ravs, not fried them. I am really, really afraid of frying things in oil and I have never done it. So, I attempted to bake them. I baked them for 20 minutes at 400 degrees. I think I am going to lower the oven temp and let them bake more slowly next time, so they won't be puffed up and slightly dry. I did serve them with sauce, so that hid the dryness, but I ate some w/out sauce and it was noticeable. If you have any suggestions on baking or you want to laugh at me for being afraid of hot oil, leave me a comment. (Recipe source: Just Like A Bun in the Oven - Recipes for Bringing William Home)


Easy Swedish Meatballs


1-1/2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
2 eggs, lightly beaten
1 small onion, finely chopped
1-1/4 cups water
1 jar (12 oz.) beef gravy
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


PREHEAT oven to 400°F. Mix meat, stuffing mix, eggs, onion and water until well blended. Shape into 32 meatballs, each about 1 inch in diameter. Place half of the meatballs in single layer in each of 2 foil-lined 13x9-inch baking pans.
BAKE 20 min. or until cooked through.
MIX beef gravy and sour cream in large saucepan. Add meatballs; mix lightly. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.

Sorry for the product placement, but I got this recipe from Kraft Foods and I C&P'd it from their site. The meatballs were really moist and delicious. I'd never put stuffing in them before, but I liked it. The only thing I didn't like was that I had enough gravy for the meatballs, but hardly any for the noodles. I think if I double the gravy and sour cream, it will be a perfect amount. Not enough to be swimming in gravy, but enough to lightly cover the noodles.

Some more s'mores?

Ah, summer. We wait and long for it from September to May. I believe it was Walt Whitman who said the most beautiful words in the English language were "summer afternoon." Along with baseball, swimming and grass mowing, comes that other seasonal pasttime - cookouts. Many come complete with a bonfire. And where there's a bonfire, there are S'mores. No bonfire at your summer celebration? Try one of these tasty renditions:

S'Mores Dessert Squares

Prep Time:30 min
Total Time:3 hr 31 min
Makes:24 servings, 1 square each
64 NILLA Wafers, divided
5 Tbsp. butter, melted
3 Tbsp. sugar
3-1/4 cups cold milk, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 square BAKER'S Semi-Sweet Chocolate, grated


PREHEAT oven to 350°F. Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 min. or until lightly browned; set aside.
POUR 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over crust; top with remaining 24 wafers. Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan. Refrigerate at least 3 hours or until set.
PREHEAT broiler just before serving. Top dessert evenly with marshmallows. Broil 1 min. or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Store leftover squares in refrigerator.


S'mores Cookies


1 (18 ounce) package refrigerated sugar cookie dough
1 cup marshmallow creme
1 cup miniature semisweet chocolate chips
4 graham crackers, crushed


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place cookie dough slices about 1 1/2 inch apart on prepared baking sheet.
Bake in preheated oven until cookies are light gold, about 15 minutes. Remove from oven and cool on a rack.
When the cookies are cool, spread tops with marshmallow creme. Sprinkle evenly with chocolate chips and graham cracker crumbs.


S'mores Crumb Bars

3 cups graham cracker crumbs
3/4 cup butter or margarine, melted
1/3 cup sugar
3 cups miniature marshmallows
2 cups semisweet chocolate chips

Combine the crumbs, butter and sugar; press half into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with marshmallows and chocolate chips. Top with remaining crumb mixture; press firmly. Bake at 375 degrees F for 10 minutes. Remove from the oven and immediately press top firmly with spatula. Cool completely. Cut into bars.



Sensational S'More Torte


CAKE
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sour cream
2/3 cup butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
FILLING
2 cups (12-oz. pkg.) semi-sweet mini morsels
1 pkg. (3.5 oz.) vanilla instant pudding and pie filling mix
1 cup cold milk
1 pkg. (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed
4 cups miniature marshmallows, divided
16 whole graham crackers
10 fudge-covered graham crackers or 5 squares chocolate graham crackers

FOR CAKE:PREHEAT oven to 350° F. Grease and line bottom of two 8-inch-square cake pans with parchment paper. COMBINE flour, sugar, baking cocoa, baking soda and salt in large mixer bowl. Beat in sour cream, butter, eggs and vanilla extract until just moistened. Beat on medium speed for 3 to 4 minutes or until light in color. Spoon into prepared pans. BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

FOR FILLING:MICROWAVE morsels in microwave-safe bowl on HIGH (100%) power for 1 Minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. COMBINE pudding mix and milk in large mixer bowl. Beat for 2 minutes or until thickened. Beat in cream cheese. Fold in whipped topping. Fold in 3 cups marshmallows. SLICE each cake layer in half horizontally. Place two layers, side-by-side, cut-side-down on large serving platter. Spread 1/2 the melted chocolate over the cake layers. Lightly press half the graham crackers into melted chocolate, cutting crackers to fit. Spread 1/2 the filling over graham crackers. Repeat with remaining cake layers, melted chocolate, graham crackers and filling, covering tops only, not sides of cake. COARSELY chop chocolate covered graham crackers. Sprinkle over top of torte. Sprinkle with remaining marshmallows. Refrigerate for at least 5 hours or overnight.



Frozen S'mores

3/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate
14 or so graham crackers
1 pint vanilla ice cream, softened on microwave's defrost setting for 30 seconds
1 pint chocolate ice cream, softened on microwave's defrost setting for 30 seconds
12 large marshmallows


Microwave cream and chocolate in a 1-quart glass measuring cup on high power until very hot, about 2 minutes. Whisk until chocolate melts into a smooth sauce.
Line an 8-inch square metal pan with plastic wrap, leaving an overhang. Arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze until chocolate is just set, 5 to 10 minutes.
Spread vanilla ice cream over the chocolate. Top with another cracker layer as before. Drizzle another 1/3 of the sauce over the crackers; spread evenly. Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream over the crackers. Arrange a final layer of crackers over the ice cream. Spread remaining sauce over crackers.
Freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days.
To serve, lift dessert from pan; discard plastic wrap. Halve the dessert; cut each half into 6 slices. Return to freezer briefly. Toast marshmallows over a flame and serve alongside s'mores.


S'mores Eclairs

For the choux paste:
2 tablespoons cocoa powder
1 all-purpose flour
1 cup water
1/4 pound unsalted butter
2 tablespoons sugar
1/4 teaspoon fine salt
4 eggs
36 large marshmallows
Chocolate Sauce, recipe follows

Special equipment: a large pastry bag fitted with a large star tip, an electric mixer fitted with a paddle attachment

Preheat the oven to 425 degrees F.

Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn.

Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry.

Cut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top.

Chocolate Sauce: 10 ounces semisweet chocolate, finely chopped 1 cup heavy cream

Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.

Recipe Sources: Very Best Baking (Nestle), All Recipes, Kraft Foods, and Food Network.

Two home-cookin' dishes

It's been awhile since I updated this, but since I don't think anyone actually reads this, it's probably a-ok. Anyway, the following recipes (one with a pic, one without) are very simple and easy. They are fairly cheap to make, too.

Cheesy Tuna Rotini

1-3/4 cups tri-color rotini, uncooked (I used celentani)
2 cans (6 oz each) white tuna in water, drained, flaked (I used regular old tuna in water)
1 pkg (10 oz.) frozen, chopped broccoli, thawed, drained
4 oz. Velveeta made with 2% milk
1/2 cup fat-free sour cream
1/4 tsp black pepper

Cook pasta as directed on package. Meanwhile, mix all remaining ingredients in 2-qt microwavable bowl. Microwave on high 2 minutes; stir. Microwave on high an additional 1 to 2 minutes or until mixture is heated through. Drain pasta, place in serving bowl. Add tuna mixture, mix lightly. (From Kraft Foods.com)



I liked his pretty well. Jim really liked it and ate all my leftovers. (There went the next day's lunch). Not gourmet by any means, but filling and good. (And as you can see from the pic, I served it with a cool, crisp Dt. Dr. Pepper.)


Easy Chicken Pot Pie

10.75 oz can condensed cream of chicken soup
1 pkg (9 oz) frozen mixed vegetables, thawed, drained
1 cup cubed cooked chicken (or turkey)
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Preheat oven to 400 degrees. Mix soup, vegetables, and chicken in a 9" pie plate. Mix milk, egg, and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden. (From Campbells.com)

I like to call this Cheater's Chicken Pot Pie because it's ridiculously simple. I didn't use cooked chicken, I just cut up some chicken breast and threw it in. They were completely cooked when the dish came out of the oven. One note of caution: make sure you use a 9 oz bag of veggies. I grabbed a 16 oz and didn't realize it. My pie plate was over-flowing and had to bake it on a cookie sheet to avoid spillage in the oven. It tasted pretty good, and the recipe is pretty adaptable to cut out some fat and calories. (I used skim milk and 98% fat-free soup. You can also buy reduced fat baking mix, too.)

Mmm...mexican!

I finally tried one of my recipes! I made the Mexican Casserole Bake that I posted on April 6. It was really good, although I didn't really like the chunks of tomatoes that were in the salsa. I may use picante sauce the next time. The hubster loved it! It's definitely one that I will make again. I used fat free refried beans, plus ground round for the beef. To shave even more fat and calories, I think I will use a reduced fat cheese the next time. I forgot to take a picture, but it was delicious!

Grossest. Recipe. Ever.

So I came across this recipe in the Dutilh United Methodist Church Centennial Cookbook. (Published in 1979). My minister's wife lent the book to me for inspiration for our 185th anniversary cookbook. In the margin she noted, "This is used for many luncheons at Dutilh - MotherDaughter - everyone uses this recipe." I can't imagine why! My gag reflex was working overtime just trying to read it!


Perfection Salad (Ewww!)

2 or 3 oz lemon jello 1 c grated carrots
2 Tbsp vinegar 1 c shredded cabbage
3 Tbsp lemon juice 2 c diced celery
¼ c sugar ¼ c green pepper
½ tsp salt Plus red pepper for coloring

Mold and serve with a good salad dressing.

Where are the rest of the directions?? I'm guessing because this was such a popular dish at the church, the submitter assumed that everyone knew how to mold and serve. However, there is a variation of this travesty of a recipe, with more detailed directions and varied ingredients.

Perfection Salad

1 env. plain gelatin
1/4 c cold water
1 c boiling water
2 Tbsp lemon juice
2 Tbsp vinegar
3 Tbsp sugar
1/4 tsp salt
1/2 c grated carrot
1/2 c shredded cabbage
1/2 c crushed pineapple
2 Tbsp chopped green pepper
2 Tbsp chopped pimento
Endive
Mayonnaise

Soften gelatin in cold water for 5 minutes, then dissolve in boiling water. Add lemon juice, vinegar, sugar and salt; cool until mixture just starts to congeal; then fold in the next five ingredients. Pour into a 4-cup mold that has been rinsed in cold water. Chill until set, unmold on chilled flat serving plate. Surround with crisp curly endive or lettuce. Serve with mayonnaise. Makes 5 servings.

Note: A square 8 inch cake pan makes an ideal mold for this salad.

Ugh...just yuck!

Some Mexican Recipes

I found these in the latest issue of Taste of Home and although I don't celebrate Cinco de Mayo, I just might this year! (Or at least have a Mexican dinner or two).

Creamy Chicken Enchiladas

1-8oz pkg cream cheese, softened
2 Tbsp water
2 tsp onion powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 cups diced cooked chicken
20 6-inch flour tortillas, room temperature
2-10 3/4 cans condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup milk
2-4 oz cans chopped green chilies
2 cups shredded cheddar cheese

In large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9x2 inch baking dishes. In a bowl, comine the soiup, sour cream, milk, and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.


I think when I try this, I will halve the recipe, or freeze one pan for another time.


Mexican Casserole

1-1/2 lbs ground beef
1 envelope taco seasoning
3/4 cup water
16 oz can refried beans
1/2 cup salsa
6 flour tortillas (6 inch)
2 cups frozen corn, thawed (it's not frozen corn then, is it?)
2 cups shredded cheddar cheese
shredded lettuce, chopped tomatoes, sliced ripe olives, and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine the beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.

Place three tortillas in a greased round 2-1/2 qt baking dish. Layer with half of the beef, bean mixtures, corn, and cheese, repeat layers.

Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives, and sour cream if desired. Yield:6 servings

I think the hubster is really going to like this, especially if I add lettuce and sour cream. He hates olives, though, so there won't be any in my kitchen!


Fried Ice Cream

3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 tsp ground cinnamon
Oil for deep-fat frying

Using a 1/2 cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.

Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.

Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

I don't think I will actually ever make these, I just like the recipe. I don't have a deep fryer, nor have I ever fried anything in oil in a skillet. (I am really afraid of starting a fire!) However, if someone actually reads this blog, they might enjoy the recipe.

Does anyone actually read this? Let me know!

Pork Chops

I made these some time ago, but have been totally lazy in posting. I'm not sure anyone even reads my blog, but oh, well. On to pork chops.

Pork Chops

In a deep skillet, melt a small amount of butter over medium heat. Add chops (either boneless or bone-in, whatever you prefer). Sear on both sides, sprinkling with black pepper. Cover with water and add one small yellow onion, quartered, garlic powder (or fresh chopped garlic) to taste, black pepper, and 2 Tbsp of Gravy Master. Cover and simmer on medium for 1 hour. (I let mine just start to boil before I simmer). Really simple, but very good. They just fall apart. You can actually simmer them as long as you want. (But I've never gone over 1 1/2 hours.)