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.

Hi Nancy,
I look forward to your recipes each day (except Thursdays)!!! I like the TNT old method of highlighting a recipe, copying it to a blank Word document, and then saving it in my Recipe 2008 folder. I subdivide the folder into files of Appetizers, Main dish, sides, desserts, etc. The other way does print too small. I vote for you to just do it whichever way is easiest for you!!

I also look forward to more of the recipes for all the weddings! I remember the Shrimp Mold and have it in my file now to take to a house party in April!!
Margaret in Hill Country Texas

For Robert's wife in Ohio...I bought the 5x8 cards at Office Depot, but most office supply stores carry them along with the cases. I have an old HP printer that has a line on it to insert a file card and I use that to print. If the recipes are too long I print them on paper and cut the page line off the top and cut the sheet to the 5x8 size to file. If I really like the recipe I can transfer them to the card (which is sturdier) with my copy machine. I agree that this is the best recipe newsletter on the web.
Bel in TX

This is in response to the amount of coffee used in a large coffee urn. We have a large coffee urn and we use 9 coffee scoops for 45 cups and here at the house, when I make 10 cups of coffee, I use 2 coffee scoops, so that works out right.

For those of you without a coffee scoop, I went to my kitchen and measured to see that there are 1 1/2 tablespoons of coffee in a coffee scoop.

I would like to add while we are talking about it, I think the old way of printing a recipe was not any bother. If it aint broke, don't fix it, right?
Everyone have a great day. Tennesseyanky

Top 100 RecipeSites

After reading the pros and cons of linking the recipes so they can be printed, I have made a decision.  Some want the keep this feature and others don't use it anyway.  I will do the monthly alphabetical index and put the link the recipe using this index.  Those who want to use the feature of having the recipe easily printed can click on the title of the recipe.

It will take them to Abby's Kitchen (also my site).  There is  popunder on Abby's Kitchen that will show up once every 24 hours (no matter how many pages you access.) I dislike popunders as much as the next person and currently site is not making enough money to pay its bills right now.  There will be no popunder on Nancys-Kitchen.com but those wishing to access the print option will encounter only one popunder every 24 hours. 

Several weeks of recipes has been added to the
Alphabetical List of Recipes for February.  More will be added tomorrow.  March Alphabetical List of Recipes has both yesterday's and today's recipes added to it.

Nancy
I think this may be the German relish recipe requested by Joann, Myrtle Beach in the September 16, 2007 Newsletter. We call it Miller Relish as that is the family name of my friend who shared it with me. He Dad always grew their own vegetables to make it with every year and they serve it on beans.
HD Kansas

Miller Relish
12 Red Peppers 2 c sugar
12 Green Peppers 2 c vinegar
12 Onions 3 T salt
Chop peppers and onions. Cover with boiling water, let stand 5 minutes; drain.
Add vinegar, sugar and salt; boil 5 minutes. Place in jars and seal.

Hi Nancy,
First, thank you for producing this wonderful newsletter. I agree with several others about the print option in the newsletter. I, too, prefer the old way. I can put several similar recipes on one page and save a lot of paper that way. I also do not have the time or inclination to look in several different places to see the "new" recipes. I realize you are trying to update and help everyone but please don't fix what isn't broken. LOL
bonyfingers WI

Re: Hi Nancy, furbabies and all,
I have a question that I'm sure all you great cooks out there can help me with. I am currently unable to get out to the store (car problems) I want to make a pie that calls for cool whip to be mixed into some other ingredients not just placed on top. I would like to know what I can use as a substitute for the cool whip that is easy to make with things that I
already have on hand.
Thank you in advance.
Mary in CT

Mary, This is recipe that I got from here a couple of years ago,I hope it helps you out.

Cool Whip Substitute
Non -dairy Creamer [coffee creamer] can be whipped into topping like dream whip. I get the large jars at Sam's club& the directions are on them. Its 2 parts creamer to 1 part cold milk: sugar &vanilla to taste. It takes5 - 7 minutes of whipping at high speed until stiff. Keep on hand for when you are out of cool whip.

Pretty handy, and so much cheaper than dream whip.
Elizabeth, Bendigo, Australia

Hi Nancy. Thanks for ALL you do, every day.
For Dorothy in IL, here is a liver pate:

Braunschweiger Cream Cheese Pate-Carol in MA: Blend 1 (8 oz) cream cheese, 2 T lemon juice, 1/2 lb braunschweiger, 1 envelope onion soup mix, 1 T prepared horseradish, 1 t Worcestershire sauce and a dash of Tabasco. Press into a small bowl lined with clear plastic wrap and chill. To serve, invert onto a plate, unwrap and garnish with hard cooked egg yolks and serve with vegetable dippers.

To others seeking to give your family of picky eaters better nutrition, I borrowed a book from the library called the Sneaky Chef by Missy Chase Lapine and advise you to request it from your local library. I have absolutely no interest in it other than nutrition-wise, but she takes regular kid-food like mac 'n cheese, chicken tenders, chocolate chip pancakes, scrambled eggs, fortified French toast, breakfast ice cream, breakfast cookies, peanut butter & jelly muffins, grilled cheese muffins, crunchy elbows, cheese dip, meatloaf, meatballs, potatoes and deserts and infuses them with sneaky, really healthy ingredients.
Hudson Valley Kathleen

Chicken Fried Pork Chops
1/2 Cup all-purpose flour
2 Teaspoons salt
1-1/2 Teaspoons ground mustard
1/2 Teaspoon garlic powder
6 pork loin chops, 3/4" thick, trimmed
2 Tablespoons vegetable oil
1 Can cream of chicken soup
1/3 Cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge chops. In a skillet, brown the chops on both sides in oil.
Place in a slow cooker. Combine soup and water; pour over chops.
Cover and cook on LOW for 6 to 8 hours or until meat is tender. If
desired, thicken pan juices and serve with the pork chops.
This recipe yields 6 servings.
Lisa

Baked Potato Casserole
5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sautéed in bacon grease)
salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325 .
Serves 10-12.
Paige

Where will I find the "Paul Bunyon Cookie" recipe?
Wanda T., OK

Others that have requested this recipe
Gail in Minnesota, Judithe

Thanks to Athena in De for the Pheasant recipes in March 2 letter. I will definitely try all of them . Thanks again and have a blessed day.
Elizabeth R

Crockpot Roast Beef
3 to 4 lbs. brisket, rump roast, or pot roast
2 to 3 potatoes, pared and quartered
2 to 3 carrots, pared and thinly sliced
1 onion, peeled and quartered
Salt and pepper to taste
1/2 c. water or beef consommé

Put vegetables in bottom of crockpot. Salt and pepper meat, then put
in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High 4
to 5 hours). Remove meat and vegetables with spatula.
Sue

Hi to everyone, in the Macaroni Grill Balsamic Strawberry Chicken Salad, please ignore the spelling. Spell check. :( It is not Basaltic.)
Eve in WI

I was eager to try the recipe for Donut Muffins sent in that came from the Calling all Cooks cookbook. After I printed the recipe I noticed there is no oven temperature given. Please let us know what is it. I would guess about 350 but am not sure. Thanks.
Diane from WNY

RE: Donut Muffin recipe -- want to make these, but the recipe didn't give an oven temperature. Can you help me?
Thanks,
Pat Tripp

Easy Pudding Milkshake
1 c. milk
2 tbsp. Jell-O pudding, any flavor
1 scoop (1/2) ice cream, any flavor, softened

Pour milk into shaker. Add pudding mix and ice cream. Put lid on
shaker. Shake hard for 1 minute. Open shaker. Pour into glass and
drink. Makes 1 serving
Lisa

Hello Nancy & Gang,
To Karen in AK-Here is the recipe you mentioned-it is simple and delicious on any bread.

Whipped Honey Butter
2 sticks reall butter-softened
1/4 c + 1 T honey
Pinch of cinnamon
Whip all ingredients with a mixer until light and fluffy. Store in fridge covered tightly.

To Marlene, TX in 2/29 letter regarding Bunko treats. This is one of our favorites.

Deep Dish Pizza
2 cans breadsticks (dairy case)
1 jar Hormel bacon bits
4 oz rotisserie chicken breast-chopped
8 oz mozzarella cheese-shredded
3 green onions-chopped
3 Roma tomatoes-slice 1/4" thick slices
1 bag of shredded lettuce
3 T Ranch dressing

Preheat oven 350*. Remove dough from 1 can-don't unroll-but seperate into 6 coils. Unroll into strips, starting in center and working outward. Completely line a Pam sprayed 11x7 dish with these and seal the top. Remove dough from other can and slice in half lengthwise using a serated knife. Lay each half flat on it's side and slice crosswise into 12 half moons (24 slices). Lay moons flat side down on crust, around sides of dish and press to seal. Mix chicken, onion, and half of bacon and cheese together in a bowl and spread on crust. Top with tomato slices and remaining cheese and bacon. Bake 30-35 minutes. Remove and top with lettuce and dressing. Cut in small squares to serve. This is great warm or room temp.
Mimi ^..^

I just found your website and love it already. I have a request that I am sure has been answered already but maybe someone can direct me to the answer--I just bought an electric pressure cooker but there are just a few recipes in the booklet. I would appreciate your help in helping me find more.
K in VA

A Variation on Hot Dog Bun Bread Pudding

While looking to clean out my freezer, I found a walnut coffee ring that was over one year old. I cut the cake up in small pieces and proceeded to follow the directions for the hot dog bun bread pudding. (I used 1/4 cup Splenda instead of sugar.) The mingling of the already concocted cinnamon-nut coffee cake with this recipe was awesome. We had it for dessert (with sugar-free Cool Whip) last night and for breakfast this morning. (I re-heated it for two minutes, on a setting of 30.)

Also, DH and I eat out often and many times bring home our baked potatoes. I put them in the food processor or blender, then add cream of mushroom soup (fat-free/low sodium), required milk, and whatever else I find around -- sometimes add a small can of mushrooms or grated cheese. This easily produces a luscious cream of potato soup. By the way, Nancy, I find it easier to merely highlight the recipe I want to copy and when the print menu comes up, I just push "Selection."
Mary Kay in Manasquan, NJ

Please, Please, Please, does anyone have a recipe for "Pecan encrusted chicken." I had it at a party and it was simply delicious and I can't seem to find out how to make it.
Thank you, in advance, for your help. Grace

To Sue looking for the pouch chicken noodle soups w/dietary concerns. We have used many regular soups from Ed-Foods.com
never have been disappointed!!!!! Every month they have sales. Good Luck!!!!!!!!

Printing
I LOVE the new format. I hate the cut and paste and waste of time. This new one is just what I needed. Thanks Nancy for every second you work on this great newsletter!!!!!!!! Love your furry department heads.
Barb in Massachusetts

To Lisa in East Texas: (3/1 newsletter) You stated that the main reason you don't like the "print this recipe" version is that when you go to another site to read the recipe, it makes the newsletter go back to the original link and you have to bring up the newsletter again and find your place all over again. That will happen, but once you open a link on Nancy's newsletter, just hit your "backspace" key on your keyboard and it will take you back to the open newsletter.

I'm used to the old way, tho and it's always worked for me, so I just keep printing the copy and paste way.

Nancy, thanks for making life easier for all of us, at any rate.
Cheryl in North Olmsted, Ohio

For the reader that was asking about ways to fix catfish:

One of my favorite ways is to take catfish filets, and place on a hot griddle or skillet that has been sprayed with a cooking spray, then sprinkle (to taste) with paprika and a little bit of Lawry's seasoned salt and if you like, a little crushed or ground red pepper. It will give it kind of a blackened or Cajun taste. I cook the skin side or large flat side down first, then flip it over, and finish it off. I serve this with a mushroom rice!


For the reader that was looking for a simple punch:

I recently served this one at a wedding, and we could not keep the punch bowl full. Take a quart container of sweetened frozen strawberries that has been partially thawed, and pour into the bottom of a punch bowl. Then, add two 2-liter bottles of Minute Maid Lemonade, that has been chilled.

If your lemonade and strawberries are real cold, very little or no ice is needed.

I did not stir the strawberries through, but when I served each cup or glass of punch, I drew the punch ladle down through the strawberries and got a little bit of strawberries into each glass.

This punch is light, but very refreshing, and not overly sweet.

Another punch that I have used at a lot of weddings and not overly sweet is:
1 46 oz can pineapple juice, chilled
1 46 oz bottle of white grape juice, chilled
1 2-liter bottle of Sprite or 7-Up, chilled

To help keep it cold, I float an ice ring with lemon or orange slices in the punch bowl.
Sandy H Blue Springs, Missouri

I have a couple questions about smooth-top ranges. I am looking at replacing my old electric range with one of the new smooth-top ranges. I have read previous postings about not using cast iron, but my question is, is there any reason why I would not be able to use a smooth-top range with very large pots such as soup, chili, etc. When I say large, I am talking probably 18 to 24-quart LARGE. I am always cooking for large groups and crowds, so I need something that could handle that.

Also, the particular smooth-top range I am looking at has a convection oven? How will that change my way of baking, especially cakes and breads? I do a lot of wedding and special occasion cakes, and specialty breads and homemade breads. I am not too concerned about roasts, etc.

I am sure the Nancy-landers can offer some input on this, before I make my final purchase.

Thanks, Sandy H Blue Springs, Missouri

Hi Nancylanders! I have two recipes but one potentially life-saving tip for all cat lovers in Nancyland.

As a person who loves to cook and bake, my kitchen garbage can gets a little....well, odorous! LOL! I was spraying the inside of the can with Lysol spray. (It also kept those pesty gnats away in the summer.) Lo and behold, I found out several thousand dollars and 1 or 2 of my cat's lives later, that using Lysol or a similar product is actually TOXIC to a cat. (Sorry, I don't know about dogs.) My vet said that the chemicals in that product build up and are toxic to a cat's kidneys and liver, and cats cannot get rid of the "toxins,": they just continue to build up over time. Now, I use 2 or 3 dryer sheets and that works great. I use them in all the garbage cans in my house.
For more information
http://www.cathealth.com/Tox.htm

That said, I also have two TNT recipes to share.

Easy Chicken Cordon Bleu (Ham and Cheese chicken to my kids!)
Line a baking sheet with foil and spray well. Pound down chicken breasts. Sprinkle each one with pepper, then add on a slice of non-smoked provolone cheese and smoked ham from the deli or lunchmeat section. Roll and secure with a toothpick. Bake at 350 degrees, and depending on thickness, check after 1/2 hour. They generally take an average of 40 minutes, but if you buy the 3 pound bags of chicken breasts, since those breasts are so large it can take closer to an hour.

Cream Cheese Frosting
I use this on carrot cake, chocolate or German chocolate cake, brownies, pumpkin bread.....

4 oz. cream cheese, softened (DON'T use fat free. It has too high a moisture content for baking.)
1/2 stick butter, softened
1 scant teaspoon pumpkin pie spice
2 cups powdered confectioners sugar

With electric mixer, beat cheese, butter, and spice until combined. Gradually add sugar, making sure all is blended well before each addition. This recipe makes enough frosting for 1 9x13 cake.
Lori in IL

This is for Dixiegrits and her question about how much coffee to use with their 45-cup coffee urn. We use this rule of thumb - 1/2 cup of coffee for each 10 cups of coffee you plan to brew. Works well for us.
Lesleigh in PA

Grilled Chicken Breasts
For 4 servings
Weight Watcher Points - 5 Points

4 boneless chicken breast halves
2 tsp. olive oil
2 tsp. Cajun blended spice mix
1 Tbs. parsley, chopped
1/4 tsp salt
1/8 teaspoon pepper

Prepare grill or broiler. Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Brush both sides of chicken with oil and sprinkle with spice. Grill or broil 4-6 minutes per side 5 inches from heat source until cooked through. Serve sprinkled with parsley.

Per serving: calories 224, fat 4.6g, 19% calories from fat, cholesterol 106mg, protein 42.2g, carbohydrates 0.6g, fiber 0.1g, sugar 0.0g, sodium 356mg

Sweet and Sour Salad
1-1/2 cups broccoli florets, cooked
1 6-ounce package frozen snow peas, thawed and drained
2 small tomatoes, cored and cut into 6 wedges
½ cup whole water chestnuts, halved
2/3 cup fresh or canned bean sprouts, drained
2 tablespoons chopped red onion
3 tablespoons vegetable oil
1 tablespoon tomato paste
2 tablespoons cider vinegar
1 small clove garlic, crushed
1/2 teaspoon Sweet 'N Low Brown granulated sugar substitute
1/8 teaspoon pepper
Dash salt

In bowl, mix broccoli, snow peas, tomatoes, water chestnuts, bean sprouts and onion. In another bowl, mix remaining ingredients; pour over salad. Cover; chill about 2 hours.

Nutrients per Servings (1/2 cup serving)
Calories 155, Carbohydrates 13 grams, Fat 6 grams, Protein 3 grams, Cholesterol 0 mg, Sodium 130 mg, fiber 3g

Source: Sweet N Low

Frozen Fruit Salad
1 pkg. (3 oz.) strawberry Jello
1 c. boiling water
1 can (6 oz.) frozen concentrated lemonade
3 c. thawed Cool Whip
1 can (16 oz.) sliced peaches
1 can (8 1/2 oz.) pear halves

Drain and chop fruit. Dissolve gelatin in boiling water. Add concentrate and stir until melted. Chill until slightly thickened. Blend in whipped topping and fold in fruit. Pour into 9x5 inch loaf
pan. Freeze until firm, about 4 hours. Unmold and slice. Garnish if desired. Makes 12 servings.
Lisa

Chicken and Almonds
Serves 6
Weight Watcher Points – 6 points

2 large chicken breasts, skinned, boned and diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons cornstarch
2 teaspoons soy sauce
1 egg white
1/4 cup vegetable oil
3 teaspoons slivered almonds
1 cup mushrooms, sliced thin
1/2 cup chicken stock
3 scallions, sliced thin (include green tops)

Place chicken in medium bowl. Add salt, pepper, cornstarch, soy sauce, egg white, and 1 tablespoon oil; mix thoroughly. Let stand for 30 minutes.

Heat wok or large frying pan. Add remaining oil and rotate pan to coat. Add almonds; stir fry until golden. Remove with slotted spoon to paper towel. Add 1/3 of the chicken and stir-fry until tender (do not overcook.) Remove from pan and drain on paper towel. Drain all but the 1 tablespoon oil from pan; add mushrooms and stir-fry for 30 seconds. Add chicken stock and chicken; heat to boiling, stirring constantly. Remove to serving platter and sprinkle
with almonds and scallions on top.

Calories 285 Fat 9g Carbohydrate 5g Sodium 408mg Fiber 1g
Cholesterol 51mg Protein 24g

For Carol in MA (March 1 newsletter): try adding some sliced fresh mushrooms to your Spinach Salad, I think you'll like it. This is the same combination of ingredients I have been using for about 35 years. I agree, everyone really does like it. For the dressing, I sometimes use a Hot Bacon Dressing and sometimes, for convenience, just grab the bottle of Russian Dressing. Either of these are good on this salad.
Oma in LA (Lower Alabama)

More wedding reception recipes. Sorry I forgot to sign the two recipes for molds in the 3/1/08 letter.

Pimento and Cheese Sandwiches
5 lb "rat" cheese
2 bottles onion juice
4 large jars pimento drained
1 quart mayonnaise
red pepper to taste
Grate cheese. Then mix all ingredients together until smooth. Spread generously between two slices of bread, either white or whole wheat. Cut off crusts. The sandwiches may then be cut into three fingers or into two diagonal halves. This takes approximately nine long loaves of sandwich bread.

Chicken Salad Sandwiches
2 large hens
2 dozen eggs
2 pints chicken stock
1 small jar pickle relish
24 ounces cream cheese
Boil hens in well seasoned water until meat is falling off bones. Process meat in food processor. Add boiled eggs, chicken stock, cream cheese, and pickle relish. Taste and season with salt and red pepper. The crusts removed from the bread may be processed and used to stretch the salad. This also takes approximately nine loaves of bread.

Both of these sandwiches may be frozen if prepared before the wedding. NOTE: I add an onion and a bell pepper in the water in which I boil the chicken. I make sure that the onion and bell pepper are included in the two pints of chicken stock.
jackiets from louisiana

To Dixiegrits in the Feb 29th issue, who was wondering about how much coffee to use in their 45 coffee urn. I have made a lot of coffee for church and school activities. I always used, as rule of thumb, 1 cup of coffee for a 30 cup pot. So for the 45 cup, I would use 1 1/2 cups for that one. I always got complements on the coffee! **LOL** ...so I think you'd be okay using it, too. Linda in SE Iowa

This is for GammiSue in NC, who in the 2/26/08 newsletter needed blue punch recipes. Check out these past newsletters for several different blue punch recipes:
3/11/07, 5/14/07, 10/3/07, 10/9/07.
Robbie IN

Hi Nancy and all you great Cooks,
My thanks to grannym IL for her recipe for Liver Pate and also to Carol in Ma for her Braunschwiger Cream Cheese Dip I'm looking forward to trying them both.
I also have another request I would like a recipe for a good old fashion split pea soup, I lost mime from years ago. I also have a frozen Ham Bone from last Easter do you think is it still good to use? I kept thinking I would fine my recipe and time just got away from me. Thanks again Ladies Dorothy IL.

Janet Marlene-Tennessee 2/29 newsletter . . .
I make a "fake" pound cake that you might try in your recipe to cut down on cost. Mix a yellow cake mix according to directions except use 1 more egg for a total of 4 eggs and add one 4 oz. package of dry vanilla instant pudding (even if the cake mix has the pudding added). You can add 1 t. vanilla or butter extract, if you wish. Bake according to bundt pan directions.
I have made this for 20+ years receiving many compliments and people think I really took a lot of time making pound cake.
Jae, central OK

When I lived in Chicago there were the best Mom and Pop Pizzerias. I would like to have a recipe for pizza sauce from one of these places. Fast food Pizza just doesn't taste the same; Would one of you wonderful pizza places share the recipe for your sauce. This was a long time ago and the we had good pizzas at several places but the only one I remember was called Victories in Elmwood Park. Can any help.
Thanks, Beth Sak

Thanks to Nell in VA, Susan in NC and Brenda/AL for their help with the coffee measurements! You answered so quickly, what wonderful friends! (Hope I didn't miss anyone, I appreciate everyone's help). The Church and I send our thanks...... You are all very special.
Nancy, thanks again for this awesome site.
Dixiegrits

In the March 1st newsletter, Oma in LA wanted to know what pepperocini were. Pepperocini are peppers. They come in a jar and you'll find them by the pickles. They are not as hot as jalapeno or other peppers. Just a little kick. I take off the stem, split them open and scrape out the seeds and put them on bread and butter for a pepperocini sandwich. Probably an odd sandwich to some. I also like dill pickle slices on bread and butter.
Diane in Albuquerque

Hi Nancy. I got this website from another cooking site that I belong to. I checked it out and there is a lot of information in it that I thought that you and your members would be interested in. www.whatscookingamerica.net/CookingHintsIndex.htm Hey I did it. This is the first time that I have copies and pasted a website into an email. Anyway in all of your spare time and check it out and see if you want to print it for all your members.
Linda in Grass Valley

For Jean in GA from Frances in Wesley Chapel

Rainbow Bridge
Just this side of heaven is a place called Rainbow Bridge.

When an animal dies that has been especially close to someone here, that pet goes to Rainbow Bridge.

There are meadows and hills for all of our special friends so they can run and play together.
There is plenty of food, water and sunshine, and our friends are warm and comfortable.

All the animals who had been ill and old are restored to health and vigor; those who were hurt or maimed are made whole and strong again, just as we remember them in our dreams of days and times gone by.

The animals are happy and content, except for one small thing; they each miss someone very special to them, who had to be left behind.

They all run and play together, but the day comes when one suddenly stops and looks into the distance. His bright eyes are intent; His eager body quivers. Suddenly he begins to run from the group, flying over the green grass, his legs carrying him faster and faster.

You have been spotted, and when you and your special friend finally meet, you cling together in joyous reunion, never to be parted again. The happy kisses rain upon your face; your hands again caress the beloved head, and you look once more into the trusting eyes of your pet, so long gone from your life but never absent from your heart.

Then you cross Rainbow Bridge together....

Author unknown...
If you go to the website it is a very nice presentation.
http://www.petloss.com/poems/maingrp/rainbowb.htm

This message or one very similar was sent in by
Norma in PA, Dairiel P. in Minnesota, Jolene from Iowa, from gramaj

For Jean in Ga from the March 1st newsletter

There is a website
www.Petloss.com that is just full of comforting things.

We lost our beloved Jake at age 14 - 2 years ago and still can't get over him being gone. I did have the poem about the Rainbow Bridge -- which is also at this site -- and found it to be a great deal of help.

When you lose an animal - who is in fact - a dear member of your family, it is incredibly painful.

Jean, if you can't find what you want there, please let me know as I have a folder of poems, etc. But I think this is the best place to look.

We have since gotten Patsy - another rescue dog - she tries very hard and has helped me a great deal -- but she just isn't Jake. I think shelter animals are so grateful to be "saved" that they give back so much love and compassion.

Good luck to your friend -- and tell her it's OK to cry a lot.

Rosemarie in rural Kansas City
And Nancy, thanks - as always!

I also just lost my fur-child. I find that my husband and I are able now to laugh at some of her cute ways instead of crying. I do not know if this was the poem you were thinking about, but I love the thought. My prayers to your friend and to you for feeling her pain.
Jolene from Iowa