CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Linda, Ft Collins, CO Aug.6 newsletter. Gosh I thought you could buy chow chow everywhere. Maybe its just here in the South. Have you tried Wal-Mart? Usually on the pickle/olive aisle. Good luck.
Sue in GA

Watkins Laundry Detergent #06738 $11.99 80 HE loads - 40 loads in other models
Ideal for HE machines or trusty old units. Ultra concentrated, low cost formula delivers on cleaning, while keeping the cost low. 15 cents per load in HE machines, and 30 cents per load in other models.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com

How to Online Videos from CooksChoice.
Hushpuppy Mix
A hushpuppy is a small round deep fried cornmeal fritter, and a fritter is a small fried cake made of batter and often filled with fruit, vegetables, or fish.

Sittin' Steamers Video
Breader Bowl & Onion Blossom Maker Video

Susie in TN wanted date for Chocolate Kahlua Cake recipe, try July 25 '07, about half way down the page. Carla/OR

Date of recipe was sent in by Irene , IL; Luna and several others.

Hi Nancy and friends... For Kay in Indy, here are a couple diabetic recipes that I use often. Being a diabetic, I have many sugar free recipes. These are a couple of my favorites.

Sugar free Pineapple Muffins
3/4 cup plus 2 Tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup yogurt
1 1/2 Tablespoon butter or oleo
1/2 cup drained crushed pineapple
1 teaspoon grated orange or lemon rind
2 teaspoons coconut

Combine dry ingredients and blend together well.
Add the rest of the ingredients and stir only until blended. (don't worry about the few lumps in the mixture...this is not uncommon when making muffin batter)
Fill muffin tins and bake at 425 for 20 to 25 minutes.
I usually get eight large muffins from this recipe.

note; I have used egg beaters in place of eggs and low fat yogurt and there is no difference in the muffins.

For those of you who love to can and enjoy zucchini relish, here is our -

Diabetic Zucchini Relish;
10 cups grated zucchini
2 cups of chopped green peppers
2 cups of chopped red peppers
1 teaspoon pepper
1/2 cup frozen whit grape juice concentrate
1/2 cup grated carrot
2 cups white vinegar
1/4 teaspoon salt
4 cups chopped onions
1 teaspoon turmeric
Combine vegetables with salt and let soak over night.
The next morning drain the vegetables well, add the rest of the ingredients and cook about 5 min after it starts to boil.
Put in hot sterile jars and seal.

Have a great day everybody.
Alice Jean in Leavittsburg Ohio

Does anyone have any TNT recipes for using the packages of ramen noodles in main dishes, besides just boiling and eating plain? I'd like some ideas on how to incorporate some seasonings, meat and vegetables. Our grocery stores occasionally sell them for 10 cents a package and I'd love some different ideas on how other cooks use them.
Becky in Magnolia, Arkansas

Good Evening Nancy and All, I don't know which newsletter the request for tips on how to make smooth gravy came in as I am still reading, catching up on the newsletters after an extensive vacation. My tip on how to make a smooth gravy is this:

Always use cold milk or cold tap water to add to the heated flour and butter (or oil) mixture in your skillet or pan. Add a small amount at a time, stirring constantly, using a large spoon or wire whisk, until it is the consistency you want. Never use hot water or any hot liquid as it will make your flour lump up and you will have to work hard with a whisk to get the lumps out. Hope this helps.

Here is a 7-Layer Salad for Marie in VA who wants it for her family gathering

SEVEN LAYER FIESTA DIP
16-ounce can refried beans
16-ounce container sour cream
1 package taco seasoning
2 cups shredded Cheddar cheese
1 tomato, chopped
1/2 cup sliced green onion
1 cup guacamole
1/2 cup sliced black olives
tortilla chips

Spread refried beans in a shallow serving dish. Mix sour cream with Taco seasoning; spread over beans. Top with cheese, tomato, onion, dollops of guacamole and olives. Serve with tortilla chips.

Also, I would like to add to what Betty T. Ga. wrote about making pear preserves. I prepare my pears same as Betty T. The ratio of sugar to sliced pears I use is 4 cups sliced pears, packed slightly, to 1 cup sugar (note: I use the same ratio for fig preserves and prepare same method, letting sit overnight...the sugar draws out the liquid). Let sit overnight, covered. Next morning, remove cover and set on burner on medium-high heat, stirring occasionally. Continue cooking until liquid has been reduced and coats spoon. I like to use the sand pear when I can get them for my pear preserves. They are a firmer pear and do not tear apart in the length of cooking time required to cook down the liquid. If you are using a soft pear, you do not want to cook them until they breaks apart. When the pear is cooked to a transparency, remove and set aside continuing to boil down the juice until it coats the spoon, add pears back and heat thoroughly. Put in sterile jars, seal, invert for 5 minutes, turn upright....and that's it. It takes patience to can pears this way, but they are, oh, so good.
Betty in MS

Hi All, I am also looking for a healthy recipe site, similar to this one with no salt, fat or sugar recipes, something like Judy L. is looking for in the Aug. 6 letter. I am behind in reading this letter due to my husband having heart surgery and finding out he also has diabetes. Maybe I will find my answer in the next few letters. Thanks in advance for any help.
Nancy, we all appreciate all you do. I don't know how you manage to do so much for so many.

Oops, forgot to add to my request of healthy recipes that I am especially looking for a no salt/sugar spaghetti sauce that I can make as I have lots of tomatoes.
Thanks all. bonyfingers, WI

Thanks to Helen from Michigan for the recipe for sweet/sour cabbage and can't wait to give it a try.
Marcie from Wisconsin

Can someone please tell me what PANKO is.
Thanks, L. Bennett - Ontario

In response to Marie in VA ; the Taco salad I use is layered this way; lettuce tomato chopped, refried beans, beef seasoned with taco seasoning Doritos's nacho salsa ,sour cream, shredded cheese then mix
Lelia

Welcome back home, Nancy. This is for Kay in Indy. The other day our SIL brought a jar of jalapeno jelly she had put up. Her recipe is simple. Buy a jar of your favorite jelly (she used apple jelly), empty contents in a saucepan and melt it. Depending on size of jar of jelly, you cut open 3 to 5 jalapeno peppers, remove seeds and white veins and chop fine. Add the chopped jalapeno to the melted jelly, put in sterile jar and seal. Turn jar upside-down for 5 minutes (heats the rubber gasket and helps the jar seal) then set upright. Does not need hot-water bath process. Please remember to wear protective gloves when working with hot peppers!

The way I put up jalapeno peppers to eat and for "pepper sauce" is: Pack as many jalapeno peppers as you can get in a pint or quart canning jar. Add 1/4 teaspoon salt to a pint or 1/2 teaspoon salt to a quart. Next, fill with vinegar to within 1/2 inch of the top of the jar (do not need to heat vinegar as some recipes read), seal and wait 3 to 4 weeks before opening. We use the vinegar (pepper sauce) for turnip greens, etc. Add vinegar to the jar as needed while the peppers last.

You could stuff your jalapeno peppers (cheese stuffing, etc.) and freeze, ready to pop in the oven for an appetizer as needed.
Hope this helps - Betty in MS

For Suzanne in NH...requesting a recipe for a One Pot Spaghetti Recipe. Here is the one I have used for years and years and everyone just loves. Glad to share it with another cook. I hope you will try it and that your family enjoys it as much as mine does.

ONE POT SPAGHETTI
1 lb. ground meat (I like to use 1/2 Pork and 1/2 Beef)
1 large onion, diced
1 medium bell pepper, diced
1/2 cup stuffed green olives
1 can sliced mushrooms (or sautéed fresh mushrooms if you prefer)
1 (8 oz.) can tomato sauce
2-1/2 cups of diced tomatoes
2 cups water or chicken broth (I use the chicken broth... makes it taste so much better)
2 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire Sauce
2 fresh garlic cloves, minced or mashed
6 drops Tabasco
8 oz. spaghetti

Brow the meat, add the onion, garlic and bell pepper and cook till the vegs. are soft. Add the olives, mushrooms and tomato sauce. Mix well. Add the tomatoes, broth, salt, pepper, Tabasco and the meat. Add the uncooked spaghetti...bring to a boil. Cover tightly and lower heat to simmer. Cook about 40 minutes. Stir occasionally. Uncover and simmer 15 minutes longer.
Enjoy! Barbara in Corsicana,Texas

Good Morning! I have a terrific daughter in law who is going back to school to get her Masters Degree. This means my son, who has a busy career in the Army, will be doing the majority of the shopping and cooking for the family. They have two kids, six and two, as well.

I am hoping that you all will have a truly great recipe to share for a busy, week night, after school, and work dinner. Christopher is very good in the kitchen, and already does most of the shopping, so he knows his way around.

They are also going to be on a bit of a budget, as she is giving up a good job and not only skipping her salary but paying tuition.

Your tried and true, budget friendly, kid friendly ideas are welcomed. I will print them onto 5 x 7 cards, add grocery shopping lists to the back, punch a hold for a big ring, and send him all your good ideas and recipes thanks so much. I have teased him that this will be a much bigger challenge than just being an Army officer! lol
Lois Kingston WA

Re: In Monday's newsletter, Tona in Bama had a recipe that required 10 to12 inch tortillas, I live in FL and have been trying to find tortillas this size for 6 years, could you please let me know where you get them.

Also wanted to let Tona know that I made her Crockpot Taco Bake, except made it
in the oven and my husband said it was a "keeper" Thank You Tona in Bama for all of the good recipes you send in.

Nancy keep up the good work, YOU do a wonderful job on this newsletter. I really miss it on
the days when it is not sent. I save it until the last of my e-mails to look at.
Thanks to all of you, Lynda in Sebring, FL

Like many other cooks I know, I have GOBS of recipes - clipped from magazines, newspapers, in cookbooks, and on the hard drive of my computer. I've been collecting recipes since I was in 9th grade Home Economics class. I'm now 50 years old and even if I live to be 100, I'll never be able to fix them all! I said all that to say this: Because I have soooooo many recipes, I often forget about really good ones I've made in the past. I was needing to make up a quick, easy and delicious salad for a Ladies' Bible Study potluck lunch tomorrow and ran across this one ... in fact, I call it "Quick, Easy, and Delicious Orange Salad". Here it is for all of you who may need something that's REALLY easy to dump together and take to a potluck or just to feed to your family.
Becky in MagTown, Arkanasas

Quick, Easy, and Delicious Orange Salad
24 oz. carton cottage cheese
2 boxes (4 servings each) orange jello (I use the sugar-free kind)
8 oz. can crushed pineapple, drained
2 cans (11 oz. each) mandarin oranges, drained
16 oz. carton Cool Whip

Using a large mixing bowl, dump in the cottage cheese, then sprinkle on the jello, stirring well. Add the well-drained fruits and stir well. Add half the cool whip and stir well; add remaining cool whip and stir well. Pour into serving dish and you're good to go!
Becky in MagTown, Arkanasas

Nancy ... Here is another baked bean recipe from my Daughter Theresa. She takes it every where and she does not like beans.

Sharon in HOT HOT southern Indiana

Three Beaner
16-oz can kidney beans
16-oz baby lima beans
32-oz pork beans
1/2 cup catsup and bbq sauce
1 small onion
1 tablespoon mustard
1 cup brown sugar
3 tablespoon corn syrup
1/4 cup white sugar
2 tablespoon honey

Dash of red pepper, salt, steak sauce, Worcestershire, pepper. Brown 1/2 lb. ground beef (drain)
Brown 1/2 lb bacon ( Crumble). Add all ingredients plus 3 tablespoon bacon grease. Pour into a 9x13 baking pan or dish. Bake at 350° for 1 hour.

I recently purchased one of those small dorm-size refrigerators to have in my room at the elementary school where I work. I love sandwiches, but don't have a lot of time during my lunch break to fool with putting lettuce, tomatoes, etc. on a sandwich. Would anyone have some TNT recipes/ideas for good sandwich spreads I could make up on Sunday and keep in this fridge so that at lunch time (I only have 30 min.) I can simply spread something between two slices of bread and I'm done?
Becky in MagTown Arkansas.

I need a TNT recipe for Caramel Pecan Pie.
Thanks Nicol in MS

Nancy Zee Zee was asking for substitutions for the alcohol in the cake calling for Kahlua and Bourbon, I found this in a chart hope it helps the chart was quite large so am just sending these 2. Brenda/Alabama

Kahlua Non-alcoholic vanilla extract. Chocolate extract, 1 teaspoon per 2 tablespoon of Kahlua. Or 1 teaspoon instant express powder per 2 tablespoon of Kahlua

Bourbon Non-alcoholic vanilla extract.
Champagne and other sparkling wines:

Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice. For 2 tablespoons bourbon, substitute the following:
1 to 2 teaspoons vanilla extract

To Mary in Newton Falls Oh that spilled Kerosene on the carpet. My suggestion would be if you know the manufacturer of your carpet, to call and see if they can give you some cleaning information. I work for a large carpet company and we have an info center that people can call and get cleaning info and warranties etc. for their carpet. It really depends on what the fiber content of your carpet is as to what would be the best method of cleaning. You wouldn't want to ruin your carpet by using something wrong or using the wrong cleaning method.
Kelli

This is for Betty, who had the stringy roast. LOL. My butcher always ask me what I want to do, slice or just enjoy. It's a sirloin tip roast if you want it tender and falling apart. To slice I always get a rump roast. Try these two, cook them slow and with lots of garlic tucked into them.
Louisiana Lady

Nancy ,I just want to thank all ladies that sent in the breakfast casserole recipes for me. Thanks to Mary, Susana in Louisiana, grannym IL, Freida  Tx., and Lisa Union Bridge Md. Going to try all the recipes .I know my SS class will love these recipes .Love this newsletter!
Helen in Mississippi

I have a question for Donna in Southern CA about the Hot Dog Bun Pudding/Custard. Does this have similar texture and taste as bread pudding?
Nicol in MS

In the 8-10-07 newsletter, Marilyn in Ohio asked if anyone had the recipe for McDonalds; tartar sauce.

McDonalds Tartar Sauce Copycat
10 dill pickle chips
2 Tbsp. dill pickle juice
1 tsp. French's prepared mustard
1 cup mayonnaise
7 drops Tabasco sauce
1 Tbsp. dry minced onion
2 Tbsp. water

Put pickle chips, juice and mustard into blender. Blend high speed on/off power till pickle is finely minced. Scrape it out into small bowl. Stir in mayonnaise and Tabasco.

In small cup combine dry onion and water and let stand 4-5 minutes or until limp and water has been absorbed by onion*. Stir into mayonnaise mixture.

*Note: when I make it, the dehydrated onion never absorbs quite all the water so I drain any excess before adding to mayonnaise mixture.

Makes 1 3/4 cups
Source: www.recipelink.com
Barb S -Omaha NE


In the 8-10-07 newsletter, Jack From Brunswick, Ohio asked for a recipe as good as Bob Evans sausage gravy.

BOB EVANS SAUSAGE GRAVY
1 pound bob evans original recipe roll sausage
1/4 cup all purpose flour
2 cups milk
salt and pepper to taste
8 prepared biscuits

Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour till dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
Source: www.recipelink.com
Barb S -Omaha NE


In 8-10-07 newsletter, IG asled about Subways sauces.

Subway Sweet Onion Sauce
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool.
Makes about 2/3 cup.
Source: www.recipelink.com
Barbara S - Omaha NE

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

I was wanting was to ask the readers for a recipe for orange sherbet. I have a Cuisinart ice cream maker and would like to try making orange sherbet in it . Thank you so much.
Lynette in Houston, TX

Does anyone have a recipe for Stuffed Button Mushrooms that includes bread crumbs and parmesan cheese? I would be very grateful.
Mary Colorado

For those looking for huckleberry recipes, several were submitted by Linda in NM

And were in the August 5 newsletter. For okietalkrin the 8/17 newsletter, who wants diabetic recipes, many have been submitted by Bobbi in the past few months. I can’t give you the dates of the newsletters, but do want you to know that many diabetic recipes have recently been posted.
Robbie Bowling Green, IN

There is NO shortening in the Raisin Bran cookies. I calls for 1 cup of butter. It is listed in the recipe.
Check it out.
Pat in Colorado

To Tona in Bama, re. the lemon ice cream.
Thanks, Tona for all the wonderful recipes that you submit!

This time, however, I'd like for you to share with us the size box of lemon gelatin that you use in the ice cream recipe, please. Given the amount of liquid, I'm guessing the big one, but before I share this with my dil, I'd like to be sure.

Thanks again for your response. And, thank you, too, Nancy, for facilitating this wonderful exchange!
Sincerely, Phyllis in Bethalto

Nancy, I noticed Marie in VA is still asking for help with Taco Salad. I responded to her last week when I wrote about my oven fire, but the response was cut off and not entered in the newsletter. I am sending it again in case you want to use it. Thanks, Barbara in AL

To Marie in VA wanting a layered taco salad, I know this is not what you are asking for, but you may be able to improvise or get some ideas to use in what you have in mind. This does not have hamburger, but has lots of "layers".

Taco Dip
2/3 cup sour cream
1/8 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp paprika
dash salt

Combine the above, mix well and set aside.

16 oz. can refried beans
1 cup shredded cheddar cheese
1/2 cup guacamole
1/4 cup sliced black olives
2 green onions, chopped
1 medium tomato, chopped
1 tsp fresh cilantro - optional

Heat the beans until hot. Spread over the center of a shallow dish. Sprinkle 1/2 of the cheese over the beans. Spread the guacamole over the cheese, then the olives. Carefully spread sour cream mixture over the olives. Sprinkle green onions and then tomatoes over the top. Sprinkle the
rest of the cheese and top off with cilantro (if you are using it - some people don't care for it.) Serve with corn chips.

I am thinking with the addition of corn chips and hamburger meat you might work up something! Good Luck!
Barbara in AL

For those of you that have trouble with lumpy gravy use a whisk to mix. This is a simple fix to that problem. One way that my family likes gravy is to use chicken broth instead of water or milk. After you have fried bacon, ham, sausage, chicken, etc. leave some of the drippings in the pan. Add flour and stir until brown. Then add the chicken broth and whisk, whisk. Sorry that I don't have the exact measurements. This is just the way that my mom made her gravy. We can make a meal out of this with biscuits and slice homegrown tomatoes.
Oma in Tennessee to 5 grandchildren.

For Joan:
I know exactly what pineapple dessert you are looking for but can't find my copy of it just now. Will keep looking.

For Roseann:
This is my sister Suzanne's recipe. I think you'll find it very good.

Chop Suey
1 lb lean pork, diced (I use pork chops)
2 tbsp shortening
2 tbsp soy sauce
1/2 tsp salt
1 cup beef boullion
1 cup chopped onion
1 can chop suey vegetables, drained
1 tbsp cornstarch
1/4 tsp ground ginger
1 tbsp molasses
1/4 cup water

Brown pork in shortening. Add soy sauce, salt and boullion. Cover and cook until meat is tender. Add onion and chop suey vegetables. Cook 10 minutes. blend cornstarch, molasses and water. Add to pan and stir until thickened.
Serves four.
grannym IL

To Judy in FL, I don't remember when the peach puzzle recipe was posted, but this URL has the recipe as well.
http://www.cookscountry.com/
Leah

Question for Marie in VA: Is it possible that you mean a Layered Taco Dip (instead of Salad)?
Athena in DE

Kay in Indy: Regarding freezing Jalapeños, If you freeze them whole with the seeds they are lots hotter when you use them. I find removing the seed first, then laying them out on a pan to freeze, then putting them in bags works really well, and they are about the same heat strength as when you use them fresh. another thing you can do with Jalapeño are to string them up with wire (I stick the wire thru the top of the Jalapeño) and let them hang till they are completely hard and dry. then break them open and remove seeds, and then blend them into powder in the food processor. They take a month or more to dry.
Roz in Indy

Kathy in Alabama 8/17nesletter:

Cheese Biscuits Like Jim & Nicks
1-1/2cups of flour
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup 2% milk
1 egg beaten
4Tbsp. butter softened
1-1/2 tsp baking powder
1/4 tsp vanilla

Mix ingredients together, pour into greased muffin pan. Bake for about 20 min. or untill done in a 400 degree oven.
Source: www.recipelink.com
Sue in Ky

Hello Nancy and Friends,
Tonight we had a rather intense electrical storm. The thunder and lightening was real heavy for about an hour but we still didn't get much rain in the 'New Desert Southeast". Guess we are all (in Florida and the Gulf Coast area) watching Hurricane Dean. I hope everyone is prepared because we never know where those things will go.

I just want to share my latest 'thing' with everyone. I have come up with a pretty good way to "have my cake and eat it too". As I live alone and certainly don't want or need to have an entire cake sitting around, when I get hungry for a little cake, I go ahead and bake the two or three cake layers as usual. After they have baked and cooled, I set one layer aside and wrap and freeze the other. With the cake I have set aside, I cut it in half so I now have two halves. I put frosting on one half, stack the other half on top and I then have 1/2 a cake. This is great when I know some one or two of my grandchildren are going to be coming over. This way they can have a piece of cake and I don't have a huge cake leftover. I then have one or two more layers in the freezer for more cake at another time. Just thaw and frost as usual. I have also used some of the Easy Bake Oven recipes and some of the small tart pans or glass Pyrex custard cups to make myself a cake or two just for myself. I bake these in the convection-toaster oven. This works out really well.
Oma in LA

CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

I need a members help. Would the member that sent in Kay Ann's Vermicelli Salad and Aunt Kay Ann's Pilaf please send in their recipe again and include their name and send in the recipe where it is not in all capital letters?  They both look like great recipes.  Thanks so much.
Nancy Rogers

Hi everyone :) In answer to Barb in San Diego and I believe another person whom I don't remember at this moment about the breakfast cookies. No you don't brown the sausage first just mix it in raw. I did try to reply a couple of times but they must still be on Nancy's laptop or lost in cyberspace somewhere. I tend to believe the latter as my mail server isn't the greatest one on the net LOL. I do hope you enjoy them as much as we do.
Donna In KS

Hello, I'm looking for an old recipe for a friend, she says it's a mud and dishwater cake recipe. Do you know of one?
Thank you, Margaret

I would like to thank Joan, Dorry, Margo and Marion for their suggestions on making a creamy gravy with no lumps. I am going to try every one of them. It is so nice that everyone in this group tries to help with the requests and all the wonderful recipes!
Becky

Hi Nancy,
Nancy, I like to make bread and I don't have a bread machine. I want to make some bread with fresh herbs in it. I hope some of those good cooks in Nancyland can help me. I tried using thyme and it wasn't as herb tasting and I wanted it to be.

Thank you, for sending out this newsletter. I have tried so many of the recipes and I have found them to all be delicious. hanks to all you good cooks.
God bless, mj, indy

Mary Ann Upstate N.Y.
re: dehydrators: they DO take a long time-several hours or days to dry out, but the product uses such low electricity that it's okay. I lost my manual almost immediately after I bought my dehydrator, but I still use it every summer season to dry fresh herbs and fruit. Don't worry about your electric bill. It comes out to less than what you spend on your electric crock pot. Hudson Valley Kathleen.

Hi, again Nancy, this is just for you. I just read you were a teacher for 25 years. I love my school teacher I had. She was my home room teacher when in was 13 and continue to when i graduated. She taught English and was the school Liberian. Believe it or not two years ago, she retired at age 90. Every year that I was out of school. our class had continued to send her flowers, remember her birthday and made her feel special. A year ago she slipped and broke her hip and now lives in a nursing home. I continue to visit with her each week and I did when she retired. She has taught 3 generations of some families. She is an icon in Madison, NJ. She has taught me the love of books, and not be afraid to get up in front of people. Today I am not afraid to lead, to do charity, and work well with people because of her.

For teachers, you sure leave your mark on students. My hat off to you.
Mary, Green Brook, NJ

This is for "okietalker who requested Diabetic recipes. Long onto www.diabeticgourmet.com and you will find lots of great recipes there. You can also join and get a new recipe every day, all for
free. Hope u can use this info.
Diana P

Anyone having problems getting their cat or kitten to use the litter box should try DR ELSEY’s CAT ATTRACT. I was having a problem with a cat we adopted form a coworker. She was leaving “tootsie rolls” next to the litter box. I had also witnessed her urinating in the same area, though mostly in the box. I saw an ad for Cat Attract in the Reader’s Digest. I purchased it at Pet Smart. It really works! No more accidents. It really isn’t too much more expensive than regular litter. There is a dollar off coupon inside the bag for future purchases. Check out the website.
Tammy in Jamestown NY

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Favorite recipes/links of our members

Mom's Macaroni & Cheese
Inside Out Cake
Corn Dog Casserole
Blasted Chicken
The Best Spaghetti Sauce You'll Ever Eat
Indescribably Delicious Banana Bread
Hummingbird Cake
Orange Soak Cake by Tona in Bama
Snickerdoodle Recipe by Prepared Pantry
Lemonade Dessert by Annette
Cake Mix Cookies
Angel Food Variations
Honey or Cinnabon Cake
Dreamsicle Cake sent in by Terry
Baked Beans with Pineapple (Crockpot)
Orange Sunshine Cake
Peanut Butter Swirl Brownies
Grape Salad

Life and Times of Sigmund Freud Kitty (Told in his own words)

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