Nancy, I would like to thank Judy in Buffalo and Karen in Texas for the Lemon Cake Frosting recipes. I will try each one of them. I hope everyone is having good weather. It is nice and sunny in NC and the temperature is in the 60's. I hope everyone has a good week. Thanks Nancy for working so hard to keep this web site going.
Sue in NC

To Pauline is Salem Oregon regarding the omelet pan. I have had one for years and just scramble a couple or 3 eggs and dividing it into the two sides of the pan, I then add what is put in an omelet, your choice. Then just put it on the burner lifting the edges of the egg as it starts to set and slightly tip the pan to let the uncooked portion go under the cooked. Then when your satisfied with the consistency just quickly flip the side without the handle onto the handle side. Let that cook just a bit longer and then just slide the whole thing onto a plate. It comes out pretty fluffy.
Donna

Carol in Tx regarding the aerogarden. I wish I could help you with the model and style, but I just got it for Christmas and am now getting ready to plant my first harvest. Seeing as I haven't used it I would hate to recommend it but I think they are all pretty much the same, some larger and some smaller. Maybe some of the other members can give you a better idea.
Roz in Indy

For the lady who bought the non-stick omelet pan. I use 2-3 eggs. I chop up onion, green pepper and crumbled bacon if you want to. Put it in the one side with salt and pepper and SLOWLY let it cook. When it starts to "set" I add shredded sharp cheese and then turn the omelet pan over after I put the cheese on the one side. Be careful when you flip it. Let it finish cooking on the other side until firm. It doesn't take that long. I always spray the pan on both sides before using. The cleanup is so much better and it makes for a prettier omelet. Let me know how it goes. You can put in any ingredients you want. I always use the standby onion, green pepper and crumbled (cooked) bacon. I like to throw in some mushrooms too. Use your imagination and you will come up with a delight. Good luck and Happy New Year to all of our "Nancy fans"
God bless, Marie Coulbourn

Top 100 Recipe Sites

Hi there Nancy,
For everyone who loves any dessert with lemon, I just did this one. I had been looking at several recipes and thought if they have a chocolate dream pie, then why couldn’t I make a lemon one? Well, I just put it in the fridge and it tastes (I sneaked!) and smells great!

Chris’s Lemon Dream Pie
1 (15 1/2 oz.) can lemon pie filling – larger would be better!
1 (6 oz.) container lemon yogurt
8 oz. cream cheese
1 lg. container cool whip
1 ready made deep dish graham cracker pie crust

Let cream cheese come to room temp. Beat in cool whip (room temp.), pie filling and yogurt till all is blended. Spoon mixture into crust and refrigerate for 2 – 3 hours. You may sprinkle some graham cracker crumbs on top if you wish. Serve!
Chris in NM

Chris in GA, one of our faithful NancyLanders, sent me a copy of a cookbook that was a good cookbook.  It had down to Earth recipes that sounded wonderful and easy to make. 

Down Home Cooking
Methodist Home for Children and Youth
P.O. Box 2525
Macon GA 31203

Cost $15.00 plus $5.00 postage.

Simply Southern
Vashi Center for Children and Youth
1815 East Clay Street
Thomasville GA 31792

Cost $15.00 plus $5.00 postage

Each cookbook has between 1200-1300 recipes. Both are being sold as fundraisers church projects for children and youth.  They make great gifts for showers, birthdays.  I was impressed with the quality of the recipes and cookbook.  I would recommend getting several of each and putting one back on a shelf for that extra special gift. Save the other one for yourself to make all those down home recipes.
Nancy Rogers  

To Dianne in Wisconsin-request in January 3, 2009 newsletter for Hamburger Soup without tomatoes or tomato juice:

Hamburger Soup
1 lb. hamburger
1 cup chopped onion
1 cup diced potatoes
1 cup diced carrots
1 cup shredded cabbage
3 cups water
1 cup chopped celery
1/4 cup rice (not instant)
1/4 tsp basil
3 tsp salt
1/4 tsp thyme
1 bay leaf

Brown hamburger -- add to rest of ingredients, bring to boil and simmer for an hour or until the veggies are tender. May need to add more water-it is quite thick but very tasty on cold wintery days.
Ann W., Madison, WI

Gina asked about freezing sour cream in the 1/2/09 newsletter. This is what I found in my cookbooks and checking a few internet sites.
Robbie IN

Sour cream breaks down and separates when frozen and thawed. You can stir it back together, but it won't have the texture you expect if you put a dollop on your baked potato or tortilla, or use it in a dressing or dip. If you're just going to stir it into a soup, bake or cook with it that should be fine.

Unopened, commercially produced sour cream has a shelf-life of 45 to 60 days (Land O'Lakes-brand sour cream has a shelf life of 120 days. Once opened, the shelf life of sour cream officially varies between one and two weeks
Robbie IN

Hi Nancy, Ditto and landers. Does anybody have a good recipe for creamed spinach?
Stay warm.
Barb - La Porte, IN

For Kotton in MN:
I staple it twice actually, once on each side. I think the staples are so small that the rays don't cause it to spark.
Jean in NC

Hi Nancy, Reply to Ruth in Broadview Heights, Oh Zack's Ginger Crinkle Cookies are in the Dec. 21, 08 Newsletter.

Sweetened "Condensed" Milk
1 C. powdered milk
2/3 C. sugar (I use powdered sweetner)
1/3 C. boiling water
3 Tbsp. melted margarine

Blend until smooth. Store in Refrigerator. Makes 1 1/4 Cups.

This is a VERY OLD W.W. recipe from the '70's. Margaret Tulsa

Now winter is back the Landers might like to go to :http://resurrectionfern.typepad.com/resurrection_fern/2008/12/lace-and-ice-.html

I don't know if all of the above website is needed or not, this is instructions on making lace & ice hangings for outside. Nancy this is something Ditto might like to watch.
Margaret, Tulsa

Comment
I looked at the website and like the lace and ice hangings for outiside.
Nancy Rogers

Good morning, Nancy and 'Landers! I want to wish everyone a most happy New Year and thank y'all for the yummy recipes.
I'm starting chemo tomorrow, and that's actually a good start to the year for me, since it means upward and onward. I'll probably be checking in with requests for recipes, once I find out what I can and cannot eat!
Kathi in Virginia

Good morning Nancy,
Oh how I love to check our email every morning (except Thurs.) and find your newsletter! I spend hours with it. Thank you so very much!

Ruth Broadview Heights, Ohio, Zack's Ginger Crinkle Cookies posted by Doris, S. Indiana in the 12/13-14/08 newsletter.

Dianne in Wisconsin, it was difficult to find a hamburger soup recipe without tomatoes, but I did it! Actually it does have some, but the soup itself would not be affected without it. Good luck!

Worknight Soup with Veggies
1-lb lean ground beef
1 whole onion, chopped
3 whole potatoes, peeled and cubed
2 stalks celery, de-stringed and chopped
1(16-oz)bag frozen mixed vegetables
3-cups water
24-oz beef broth
1(14.5-oz)can petit chopped tomatoes, undrained- optional
1-tbspn Worcestershire
Tony's or other Cajun Seasoning - 1-1/2-tspn
1/2-tspn celery salt
salt and pepper to taste

Cook ground beef and onion in your soup pot until beef is browned and onions are wilted. Use potato masher to separate ground beef "clumps'. Put potatoes and onions in bowl of water and cook on high on microwave for 12 minutes. Drain and add to soup pot with all other ingredients. Bring to a low boil and then lower temperature and simmer for about 20 minutes, stirring occasionally. Hope ya'll enjoy it as much as we did! -Suz in Louisiana in the 10/11/2006 newsletter Chris in NM PS I would use the tomatoes, but we love them!

Gloria F, I don’t believe I would use heavy cream after freezing it. It would separate too much and make whatever you are fixing look curdled. Ugh! I only get heavy cream when I need to use it, and that isn’t very often. Generally I use ½ & ½ since I put that in my coffee. I have also used 2% milk! It doesn’t get as thick, but it doesn’t affect the flavor.
Chris in NM

I made the following dish the other night and it was great!

Cube Steak Parmesan
3 Tbsp. olive or vegetable oil
1/4 cup finely chopped onion
1 clove garlic, crushed
part of a jar of marinara sauce – about 1 cup
1 tsp. dried oregano, crushed
1 egg
1/2 cup Unseasoned Bread Crumbs
2 beef cube steaks
4 oz. shredded mozzarella cheese

1. Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.

2. Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip meat in egg; coat with crumb mixture.

3. Heat remaining oil in large skillet over medium heat. Add meat; cook until golden brown. Drain on paper towels. I kept everything in the skillet, covered, till done. Chris in NM

Pauline in Salem Or. Who found an unused omelet pan in a thrift store. We have one of those that folds over on top after cooking flat. The max amount of eggs I use is 4. Any more would be way too many for the pan. Use it just like you would a skillet and it works just like a skillet! I usually keep the burner at about 350ºF.

I have one of the Walgreen's "Omelet" makers also. In fact, I used it for my dinner tonight. I used 3 eggs, cheese, a few hash browns, onions, and hot salsa. I meant to use some finely chopped ham, but forgot to add it....... About a tablespoon of each, and a little bit of milk, all whisked together. You can use 4 eggs if you don't use a lot of other things, but it you only use 3, then there is more space for the added goodies. You will just fill the two wells level full, as they cook they will raise into the upper half, but when you start eating them they will "fall" this is normal as you are letting out the hot steam. I cook until the "Omelet's" are set in the centers. Actually, when we mix everything together like this, we are making Frittata's pronounced: "Free tah ttah". This is according to my Italian friend. Omelets have the eggs folded over the goodie's. Frittata's are all mixed together. If you do a Google search, you will find a lot of recipes for them.

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Frittata&btnG=Google+Search&aq=f&oq=

However they are often very large, and baked in a large pan. Up to 18 eggs. Hope this helps, bill Alb. NM in the 12/10/08 newsletter
Chris in NM

Cocktail wieners
I always get asked for this recipe when I take it to holiday parties.
It is so simple.
1 or 2 packages cocktail wieners
1 cup brown sugar
1 cup catsup
1 small squirt yellow mustard

1st boil the wieners & drain & rinse. (to get rid of some of the grease.)
In a separate pan heat brown sugar, catsup and mustard until all of the sugar is dissolved. Add wieners to the mixture. (lesson I've learned thru the years-do not leave these in a crock pot hours and hours, the cocktail wieners will get shriveled and tough)

At one party I went to, the hostess had an appetizer that was fried bacon crumbled with cream cheese, placed in a half of a crescent roll and baked. I was soooo good.

I work 10 hour days and hate to cook after I get home late. I would like a plan to cook one day and turn the leftovers into 2 or more meals. I would appreciate any ideas from everyone in Nancyland.

One shortcut I use is, I buy the precut onions frozen in a bag so I don't have to peel and chop, to make mealtime easier.
Happy new Year
Carolyn from Loveland

Hi Nancy, shops are open again, the Christmas decorations are down and back in their boxes in the attic, everyones' favourite TV programmes are back on track, diets begin again, New Year resolutions already broken, life is back to normal, thank goodness. Only 300 and odd days, until it begins all over again
C from Oklahoma, Aerogarden - I agree about the seed prices, not only that, the varieties were not what I wanted. It took me a long time to find what I wanted. I eventually found a supply of re-usable units and I now just make my own. One thing I would recommend is use old fashioned school glue to keep the seed or seeds in the sponges. Also, be prepared for a considerable hike (increase) in electricity costs, my argument there, is that we are saving on vegetable costs and eating only the best and organically grown. You may get some ideas from the following link, good luck:

aerogarden
http://aerogarden.org.uk/

Billie in Fl, Hogmanay is an excuse to do all the things that you have made resolutions to stop in the New Year. There were, and still are some very strange, traditions. I'm sorry, but it would take months to tell you all the goings-on in Scotland on Hogmanay/New Year's day. Have a look at the enclosed link which is written by Sue Lawrence, author and a former winner of Master Chef:

http://www.bbc.co.uk/food/news_and_events/events_hogmanay.shtml
Sylvia <Scotland>

For Diane in Wisconsin

My recipe for chili might just be what you are looking for. It not only
has no tomato products, it has no onions. It is rather thick, but you
can thin it or not put quite so much cornmeal in it at the last. This
is the only one my family ate when my kids were young.
Doris in Oklahoma City

Amazing Chili
3 lbs. ground beef
1/4 c. olive oil
1 1/2 quarts water
2 bay leaves
6 Tables chili powder
3 t. salt
10 cloves garlic, chopped or pressed
1 t. ground cumin
1 t. oregano
1 t. red pepper
1/2 t. black pepper
1 Tbls sugar
3 Tbls paprika
2 15-oz cans pinto beans (or cooked pintos to equal 4 cups)
3 Tables cornmeal
1 Tables flour
3 Tables water

Brown ground beef in olive oil. Add water and bay leaves and cover and simmer 2 hours. Add salt, pepper, spices and garlic. Simmer 30 minutes longer. Remove bay leaves, add undrained pinto beans and cook 30 minutes more. Make thin paste of cornmeal, flour and water. Stir briskly into meat mixture. Cook 10 minutes longer on low heat, stirring occasionally.
Doris in Oklahoma City

Hi Nancy, I know with the New Year many of us have resolved to eat healthier. It would be nice if members could share any low calorie, low fat recipes they have. I’ve ordered the book YOU On A Diet, hoping that’ll get me kick-started! I don’t write in very often, but I look forward to getting your newsletter every day, it’s so informational, yet “cozy”. Thanks for a great job!
Patricia in KY

For our Nancyland Family
During this coming year we will all experience happiness and sadness in our lives. It is a given in life for all of us.

The following has pulled me through in many times of trial and error over the years and I would like to share it with each you.
Embrace happiness to the fullest when it comes your way and when sadness has no option
remember that...
"Nothing last forever, everything passes with time"
Judy/Buffalo

Hello Nancy, Ditto, and Landers! I was surprised that none of the responses to the request for a TNT Spinach Dip included the Lipton version. I favor that recipe because it includes water chestnuts which add a refreshing crunch to the dip. As someone else stated, you can substitute plain yogurt for the sour cream. I do that in an attempt to "healthy" it up a bit. In addition to celery and carrot sticks and cauliflower, I like to serve this with chunks of
pumpernickel bread. The recipe is on the back of the box, but here is what I do.

Perfect Party Spinach Dip
1 envelope Lipton Recipe Secrets Vegetable Soup Mix (there are two envelopes
per box)
1 (8 oz.) container sour cream
1 cup Hellmann's mayonnaise
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) can water chestnuts drained and finely chopped

In a medium bowl combine all ingredients and chill at least two hours before serving. Makes 3 cups.
Sue (Cooky) in Indiana

Dear Nancy and "Landers", someone was looking for a rib recipe with NO "BB-Q" sauce ? Here is one of my favorites, T&T. I have always wanted to try the ribs in my crock pot , but never have. I think it could work. Also, Thank You to JL in South Jersey for the GERMAN APPLE CRUMB CAKE recipe in the January 3rd newsletter. Can't wait to try it ! Theresa P from Illinois...

Sweet And Sour Ribs
3 pounds country style pork ribs
2/3 cup brown sugar
1/2 cup cider vinegar
2/3 cup soy sauce (I use low sodium)
1 cup water
1 tsp salt
1 tsp ground ginger
2 cloves minced garlic
flour (enough to coat ribs)
oil (enough to brown ribs)

Dust ribs with enough flour to coat. In large fry pan or pot, brown ribs in hot oil.
Combine remaining ingredients for sauce. Pour over ribs in pan, bring to a boil, reduce heat to low. Simmer on low until ribs are tender (about 45 minutes to 1 hour)

Happy New Year and thank you to all the ladies that got a cook book to help feed the hunger in 2008, I still have about 70 books to sell and than I the church can send out the money to help all the people in need. This book has the history of the church and about 122 recipes from the ladies of the church and friends. It also has ideas and hints to help you in cooking. I was selling them last year for more but would love to send the money out to the people in need. So if you would like one, it will be 10.00 with the shipping. Send the check made out to St. Andrew Lutheran Church to me. You can email me for the information at MCavalcan9@aol.com
God Bless and Thank you Marlene Fl.

This is for Sue ( Cooky ) in Indiana
I have danced to the music of Guy Lombardo at the Stork Club in Port Stanley Ontario - The Lombardo family had a summer cottage in Pt Stanley for many years - they actually lived in London Ontario which is about 30 miles north of Pt Stanley - In London Ontario there is a Lombardo Museum - a couple yrs ago there was quite a debate in London regarding the future of that museum - at the moment I can't remember the outcome of that -

I do believe some of the Lombardo family probably still live in London Ontario -

At one time when the water in the great lakes was much higher that it is at the present time the large yachts used to come across from the US and dock outside the Stork Club and everyone danced to many big bands there over the years - It was the largest dance hall in Canada at that time

Unfortunately the Stork Club has since burned down and that ended quite an era in time -Since someone mentioned Guy Lombardo I thought I would put in the above information

Take care, Joanne Ontario Canada (live 9 miles north of the Stork Club)

Ruth Broadview Heights, Ohio here is the recipe:

Zack's Ginger Crinkle Cookies
2/3 cup butter
1 cup sugar
1 egg
4 T molasses
2 cups flour
2 t soda
1/2 t salt
1 t cinnamon
1 t ginger
1/4 cup sugar for dipping

Heat oven to 350º. Mix butter and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift together dry ingredients and add to butter and sugar mixture. Form into balls and roll in sugar until well coated. Place on ungreased cookie sheet three inches apart. Bake for fifteen minutes. Cookies will flatten and crinkle. Makes five dozen cookies.
Doris, S. Indiana

Sybil from Sherbrooke
(\__/)
(='.'=)

Judy in Ohio sent in the date of the recipe and the recipe as well. She added the following comment to the recipe.

This is for Ruth in Broadview Hts., Ohio. It appeared in Dec. 13-14 newsletter. By the way Ruth, I am right around the corner from you, I live in on Pleasant Valley. Hope all have a healthy, happy new year. Thank you Nancy for all you do.
Judy in Ohio

I have the same recipe for Sugared Cranberries, and love them! You might want to try these:

They are easy to prepare & addictive to eat.!

Crystalized Blueberries
1 pint fresh blueberries
1/2 C. egg whites
2 C. sugar

Pick over the blueberries to eliminate any stems or bruised berries. Beat the egg whites with a wire whisk just enough to break them up. Place the sugar in a separate bowl. Toss the blueberries with the egg whites to coat them completely & then drain them in a wire strainer. The berries should be lightly coated, shiny & wet looking.

While the berries are still wet, toss them (five or six at a time) in the sugar. Place the sugared berries, not touching, on a parchment-lined sheet pan. Let the berries dry overnight in a cool, dry room.
Makes 2 cups.
Thank you, Donna G

Hi Nancy and Ditto and all great cooks,we made it tot he New Year!

This is for Mary Jo/Central PA about her Spinach Dip, could this be made with low fat mayo and low fat sour cream?
I love spinach dip but am trying to watch my fat intake.
Thanks Brenda/Alabama

Cherry Squares
1 1/2 cups graham cracker crumbs
2 tbsps. powdered sugar
1/3 cup butter, melted

Filling:
1 (8 oz.) pkg. cream cheese. softened
1 cup powdered sugar
1 tsp. vanilla
2 cups mini marshmallows
1 cup whipping cream, whipped
1 (21 oz.) can cherry pie filling
1/4 tsp. almond extract

Combine all crust ingredients. Blend well. Press this in the bottom of 13x9" pan. Refrigerate while preparing filling.

Beat cream cheese, powdered sugar and vanilla till light and fluffy. Fold in marshmallows and whipped cream. Spread mixture over the crust.

Combine pie filling and almond extract. Carefully spread over cream layer. Refrigerate overnight and serve.
JL in South Jersey

Sweet & Sour Pork Chops
Place 4 cups cooked rice and 4-6 browned pork chops in the bottom of a casserole dish. Cover and place
in 300° oven till sauce is ready

Sauce:
1 cup pineapple juice
1 tbsp. vinegar
1 tbsp. soy sauce
6 tbsps. water
1/2 cup sugar
3 tbsps. cornstarch
1 (20 oz.) can pineapple tidbits, drained
1 green pepper, cut in strips

Mix first 6 ingredients. Cook till thick. Pour sauce over rice and chops. Add pineapple and green pepper. Return to oven for 10-20 minutes.
JL in South Jersey

To Dianne in Wisconsin. Re: Hamburger Soups without Tomatoes

First is called Stayabed Stew (LOL literally)
2 pounds Stew meat, cut up smaller than you buy it
1 can peas with juice
1 cup diced carrots
2 small chopped onions, less if you do not care much for onions
1 large peeled and cubed potato
one bay leaf
1 tsp salt
dash of pepper
1 can cream celery or mushroom soup
1/2 can water in soup can

Mix all together. Put in casserole dish that has a lid for it. Cover and set your oven to 275 degrees and leave in oven for 5 hours. Just leave it alone, no reason to uncover or check on it. I sometimes serve it with Italian bread, sometimes garlic or just buttered and heated in oven. Sometimes also make a tossed salad.

Second is called
Chop Suey Casserole (kinda like a thick soup)
1 pound ground beef
3/4 cup chopped celery
3 T instant minced onion
1-1/4 cup water
1/2 cup uncooked converted rice
1/2 tsp salt
1 can condensed chicken with rice soup
1 can(4 oz) mushroom pieces (I do not drain)
1 T brown sugar
2 T soy sauce
1 tsp butter

Cook ground beef, celery, onions in butter, I add a little veg or canola oil if needed to prevent burning. Stir in all remaining ingredients. Heat to boiling, reduce your heat. Cover and simmer stirring occasionally until rice is tender and liquid is absorbed.

I also have a wonderful recipe for Italian Wedding soup but you have to make little meatballs for it and am not sure if this is what you want. If you do, let me know and I will be happy to send it in again.
Carolyn, Rochester, New York BRRRRRR is cold here.

For Dianne from Wisconsin from the Jan 3 Newsletter
Ask for hamburger soup with no tomatoes. Hope you like this one

Hamburger Soup
2 lbs. hamburger
2 Tbsp. oil
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. basil
1/8 tsp. seasoning salt
1 pkg. onion soup mix
1 c. celery, chopped
1 c. carrots, chopped
1 c. macaroni
6 c. boiling water
1 Tbsp. soy sauce
1/4 c. celery leaves
1/3 c. split peas
Parmesan cheese

In kettle brown meat; add salt, pepper, oregano, basil, seasoning salt, and soup mix. Stir in boiling water, and soy sauce. Cover and simmer 15 minutes. Add celery, carrots, and split peas. Cook 30 minutes.

Add macaroni and simmer 30 more minutes. Add more water if needed. Provide the grated cheese to be sprinkled over the soup.
B

Hubby is getting out of the hospital and wants me to make him some
peanut butter fudge made with Splenda, as he is a diabetic. Not one
with chocolate, just plain peanut butter fudge.
Thanks, Judy in Cocoa, FL

I had this over the Christmas Holidays and it the best Minestrone Soup I've had. The Italian sausage gives it a very delicious flavor. I also made it last week!

Upstate Minestrone Soup
8 servings

1 lb. Italian sweet sausage
1 tbsp. olive or vegetable oil
1 c. diced onion
1 clove garlic, finely minced
1 c. sliced carrots
1 tsp. crumbled basil
1 sm. zucchini, sliced
1 lb. can Italian pear tomatoes, chopped, undrained
2 10-oz. cans beef bouillon or 3 beef bouillon cubes + 1-1/2 c. hot water
2 c. finely shredded cabbage
1 tsp. salt
1/4 tsp. pepper
1 lb. can great northern beans, drained (we like more beans so I used 2 cans)
Chopped fresh parsley

Slice sausage crosswise about 1/2" thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil, reduce heat and simmer, covered for 1 hour. Add beans with liquid; cook another 25 minutes. Garnish with parsley. Soup is even better the second day.
Mary Alyce in snowy and cold WI

Nancy,
In answer to a request by Jean Cecil VA/FL in the January 2, 2009 newsletter:

This is a recipe for Sweetened Condensed Milk that I use frequently and it works well. It should be alright for a diabetic.

1 cup + 2 Tbsp. powdered milk
1/2 cup water
3/4 cup Splenda

Heat until Splenda is dissolved and mix well with a whisk. Store in the refrigerator until thickened. This may be made a day or two in advance or used almost immediately. I wait until it has thickened a little in the fridge. This is equal to one can of Eagle Brand or any other brand.
MartyS in TN

Hope all the Landers had a wonderful holiday.
This is for Sharon in Lutts, TN who wanted a Spinach Dip recipe.
Jane from NC

Spinach Dip
1 cup mayonnaise
1 cup sour cream
1/4 to 1/2 cup chopped onion
1 pkg. Knorr Vegetable Soup Mix
1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed dry

Mix together well. Hollow out a round loaf of bread. Break inside into pieces. Fill hollow with dip.
Optional: 1 (8 ounce) can water chestnuts, drained and chopped

Just wondering if anyone found the recipe for Goldblatt's Department Store cheesecake. There was a restaurant here in Birmingham back in the 60's that made a similar cheesecake and I have been looking for the recipe for years. Thanks! Kay M Pelham, AL