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Cat Forum / Cat Anecdotes / May 2004Serious question about my LATE cat!!??
So my cat was about 20 years old and the thing looked like it was in agony. I have been walkin reported to be walking sideways lately and loosing a ton of hair. Upon inspecting the clumps of hair that were falling out, I saw that they were due to these red lesions on the cats back. For fear of some disease being loosed on my family, I donned a pair of rubber cleaning gloves and grabbed the mangy thing and sawed his head off in the garage. I did not stop to think about the massive amount of blood that began to spurt all over the garage and got on my arms and shirt, pretty much everywhere due to such a gushing would as a decapitated head obviously is. What I want to know is if I am at risk of contracting any illness from the cats blood that could jeopardize my life. You may think I am heartless, but I really put that thing out of it's misery and it was for the best. If anyone knows anything about this subject please inform me of what I should do. Thank you. -Jimmy Logan <troll trash> WOO HOO TROLL-BE-QUE TIME!!!! Variations on cake mixes... I like to put a can of drained peach slices on the bottom of a cake pan then cover it with spice cake mix. Yummy. One of my SILs chops up maraschino cherries and puts them in her angel food cake mix. Rob's sister made him a chinese checker board cake once. She used different color life savors for the spaces, and gum drops for the marbles. Pam S. >Variations on cake mixes... > [quoted text clipped - 8 lines] > >Pam S. Good ideas. I was the cake-mix queen when I worked and the kids were growing up. There's also a recipe I used to make for the kids, one cake mix, 1/2 cup vegetable oil, 2 eggs. They're good, soft, quick cookies. I like using a lemon cake mix. Your peaches/spice cake mix sounds good...do you use a bundt pan? I wonder how it would turn out with a yellow cake mix. Sherry Sherry > Good ideas. I was the cake-mix queen when I worked and the kids were growing > up. There's also a recipe I used to make for the kids, one cake mix, 1/2 cup > vegetable oil, 2 eggs. They're good, soft, quick cookies. I like using a lemon > cake mix. > Your peaches/spice cake mix sounds good...do you use a bundt pan? I wonder how > it would turn out with a yellow cake mix. I'm sorry, I just noticed your question, I was obsessing on lemon cake mix (I love lemon cakes). Regarding the spice cake. I use a regular 9 X 13 cake pan. Never thought of using my bundt for it. I'm thinking of making the pineapple cake listed below though. Pam S. >So my cat was about 20 years old and the thing looked like it was in >agony. I have been walkin reported to be walking sideways lately and [quoted text clipped - 13 lines] > >-Jimmy Logan Time for a troll-b-que? Nan Please don't include their post if you have to reply to a sicko. Many newsservers can get rid of the original post Variation of Pineapple Upside Down Cake Yellow Cake Mix 1 can crushed pineapple Add brown sugar if you want (I usually don't) Drain crushed pineapple and use juice to replace some of the water in the mix. Prepare the yellow cake mix, put the crushed pineapple in the bottom of the pan, fill with the yellow cake mix. Bake as directed on the cake mix box. Makes a nice fruity cake. I've been dying to post this. This has received major thumbs up from EVERYONE I've given it to or fed it to. Seriously, you should try this: Zesty Italian Crescent Casserole Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents. Madella Bathke Wells, Minnesota Finalist in the 1978 Bake-Off? Contest Ingredients: 1lb. lean ground beef 1/4cup chopped onion 1cup tomato pasta sauce 6oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese 1/2cup sour cream 1(8-oz.) can Pillsbury? Refrigerated Crescent Dinner Rolls 1/3cup grated Parmesan cheese 2tablespoons butter or margarine, melted Prep Time: 20 Minutes (Ready in 45 Minutes) Preparation Directions: 1.Heat oven to 375?F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. 2.Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. 3.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. 4.Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. 5.Bake at 375?F. for 18 to 25 minutes or until deep golden brown. 6 servings High Altitude Instructions (Above 3500 Feet): Bake at 375?F. for 22 to 25 minutes. NUTRITION INFORMATION PER SERVING: SERVING SIZE:1/6 of Recipe Calories510Calories from Fat290 % DAILY VALUE Total Fat32g49 % Saturated15g75 % Cholesterol85mg28 % Sodium980mg41 % Total Carbohydrate28g9 % Dietary Fiber1g4 % Sugars10g Protein28g Vitamin A16 %Vitamin C4 % Calcium32 %Iron14 % DIETARY EXCHANGES:2 Starch, 3 Medium-Fat Meat, 3 Fat |
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