Top 100 Recipe Sites 

Jan. 25, 2009
For Joan in San Antonio, Texas,
I LOVE my Food Saver. There's only the two of us and I can buy meat, veggies, and berries in bulk at Costco or Sam's. We just ate salmon my husband caught in British Columbia over a year ago that was vacuum sealed and it was just as fresh as when it was first caught. I also freeze pie dough and bread dough. Usually I freeze things first before I seal them because I have better luck with the sealing process when things aren't wet. You should see how many fresh blueberries I have in the freezer since this past summer. Just put the berries on a cookie sheet and freeze them. Then dump them in a Food Saver bag and seal.

I very seldom ever throw away any food any more. I also love their canisters. They can't go into the freezer but they lengthen the shelf life of dry foods. The bags can be a little pricey but I use them over and over again. I turn them inside out and place them in the top on my dishwasher. Dry them, turn them right side out, and they're good to go again.
Donna in Colorado

About the Food Saver for Joan in Texas on 01-24-09 I have had a Food Saver for over 12 years and would not own any other machine. It is great for everything you can even think of. Especially if there is a fisherman or hunter in your family. We also have one in our Motor Home which is used a lot. The Food Savor is worth every penny.
Karen in OKC.

For Joan in San Antonio:
I have a Food Saver also. I am actually on my second one. The first one gave up the ghost several years ago. It was one of the first ones that ever came out.

The new one is much better. The only problem I have is that the bags are sorta expensive. I have solved that by buying the Wal-Mart brand. They cost much less and do the same thing.

My daughter has a Rival. I have used it at her house and don't like it nearly as much.
Jean in NC

Please help. A friend gave me a sourdough starter and I'm wondering if it can be used in a bread machine, if so then how.

I love this newsletter but am still trying to find my way around.
Thanks, Rachel

Good morning Nancy, Hope you are well!

Jan in MO, I checked out where this “lazy” way of making cakes came about and read where it may have originated around WW1 era. I didn’t learn why, though.

Pumpkin Dump Cake T & T
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped

Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15. from Nancy's Kitchen
Chris in NM

And the most popular one is:

Cherry Dump Cake Cobbler T & T
1 (16 oz.) can crushed pineapple, undrained
1 can cherry pie filling
1 yellow cake mix (dry)
1 cube butter or margarine- 1 stick or 1/2 cup
1 c. chopped nuts

Put pineapple in bottom of pan. Add cherry pie filling evenly to pineapple. Next, pour dry cake mix over the top. Cut cube of butter or margarine into thin slices and lay evenly over dry cake mix. Sprinkle chopped nuts on top and bake at 350 degrees for about 40 minutes. Use 9 x 13 pan. Nancy’s Kitchen.
Chris in NM

Last night I finally made the Red Lobster clone recipe of coconut shrimp and dip. Mmmnnnnnnn! So good! DH and I ate quite a few! I used the jumbo size shrimp for this.

Red Lobster's Coconut Shrimp (Copycat) T & T
2 cups plain bread crumbs
1 1/2 cup corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cup pina colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan® Spiced Rum
1 Lb. large uncooked shrimp - peeled, deveined, butterflied
vegetable oil - for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce. http://www.recipe-greeting-cards.com/copycat-recipes.htm
Chris in NM

Elizabeth, Bendigo, Australia, here is your recipe!

Homemade Worcestershire Sauce
1/2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator. Makes about 3/4 cup cooks.com
Chris in NM

Hi,
For Joanie in San Antonio.(Food Saver)
I purchased my first FOOD SAVER about 12 years ago from TV infomercial, now on my second. It sits on my counter and used at least 4 times a week. I bought the canisters and they are terrific.

When using the SEAL A MEAL bags (cheaper) I do not get a good vacuum the second time. around.

What I find lately, Walmart handles the bags and some of the canisters. at one time you could only send away for their products. The bags are good for many other uses beside food.
Hope that helps. Marge/AL

Joan San Antonio, Texas, I have had my Seal A Meal for several years and I love it. I use the Wal-Mart roll to make the bags and they are cheaper than the brand name ones.

I seal chips, cookies, and most anything that comes in a bag.
Brenda/Alabama

I need a recipe for vegetable pizza. I have no idea of how to even start. I have looked through all of my cookbooks, and see nothing. Probably they are too old. Thank you for the help.
O F

Susanna in Louisiana Is the shrimp cooked with the crab boil before adding the other ingredients or is the mixture cooked after marinating.
FM

In the Saturday newsletter Arvilla sent in a recipe for potato soup, but she didn't give the sizes for any of the ingredients. I would like to try it could you please give the sizes so I can try it.
Thank you Sharrie from Michigan

Does anyone have a recipe for pearl onion gravy. I had one from this site a few years ago but have misplaced it.
Thom in Ohio

When I use a little to much liquid in my soup or gravy, I use instant potatoes to tighten it up. For soup I start with 1/4 cup and gravy 1 tablespoon at a time. It not only does the job but, adds a little flavor. Do not mix as for mashed potatoes.
JL in South Jersey

Streusel Coffee Cake
1 (18.25 ounce) box yellow cake mix
1 (4 serving) box vanilla instant pudding mix
1/3 cup vegetable oil
4 eggs
1 cup plain yogurt or sour cream
1 tablespoon unsweetened cocoa powder
1/2 cup chopped nuts
1 teaspoon ground cinnamon

Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.

In a separate bowl mix cocoa, chopped nuts, and cinnamon together.

Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.

Bake at 350° for 50 minutes. Cool for 15 minutes and take out of pan .
Makes 1 8 1/2 inch Bundt Pan
JL in South Jersey

Amish Poor Man's Steak
1 lb ground beef
1 cup milk
1 cup cracker crumbs
1/4 tsp pepper
1 tsp salt
1 small onion, chopped
1 can mushroom soup
1 cup water or milk

Mix all together, except soup and water/milk and shape into a narrow loaf
Let sit in refrigerator for at least 8 hours or overnight. Cut loaf into slices and fry in a skillet on both sides until brown. Put slices in baking dish. Mix 1 can mushroom soup with 1 cup of water or milk and pour over each piece
Bake at 325° for one hour.
JL in South Jersey

Re: Pineapple Surprise Crunch (April 20, 2006)
I made this recipe yesterday and wasn't happy with it.
Can anyone tell me where I went wrong?
Here's the recipe and how I did it.

Pineapple Surprise Crunch
1 box yellow cake mix (2-layer size) (Pillsbury 2 layer size)
1 20-oz size can crushed pineapple, juice and all (Dole 20 oz size, in juice)
1 stick butter, melted (real butter)
1 cup chopped pecans

Pour pineapple into a well greased 13x9x2-inch pan. (I did this)
Mix together the melted butter and cake mix as you would a pie crust. (Mixed cake mix, butter & nuts together like a streusel, No way was it like a pie CRUST). Mix in nuts.

Pour mixture over pineapple and bake at 350 degrees for 30 to 40 minutes or until golden on top.(Too dry to POUR so sprinkled streusel on top)
Do not drain pineapple as no other liquid is used in this recipe. Cut into squares. If desired, serve with ice cream or whipped cream or it's good plain. (Couldn't cut in squares, it wouldn't hold together)

This is how it turned out.
Smelled wonderful, tasted OK.
Pineapple layer was VERY thin.
Topping was WAY too much.

I'd estimate pineapple layer at 1/4 to 1/2 inch, Topping at least twice that and VERY dry. One person said it was like a cobbler right out of the oven but mine was dry & crumbly. Did not hold together at all.

From my experience, I'd say that if I used a 9x9 pan, same amount of pineapple and a 1 layer cake mix it might have turned out OK. I'm definitely going to try this because I love pineapple. Any thoughts about what I did wrong? Thanks for any help.
gramaj

Though earlier, I said I wanted to avoid going too heavily into book discussions, I do want to thoroughly agree with jeanlock in McLean, VA about Amazon.com. Jeanlock, I use Amazon exactly the way you do and always get very good results and learn about interesting books. Then I order them either for myself (sometimes for as little as one cent/plus postage) or as gifts for others.
Mary Kay in South Jersey

Thank you, thank you, thank you to Dennis Weaver for the bread instructions! I ordered some conditioner and will take all those suggestions to heart. Thank you, too, to Sylvia for her suggestions.

For Marlene in Fl: You could try using the Fat Free 1/2 and 1/2 that you find near the cream in the grocery store. I've used it in place of cream for mashed potatoes, etc. It works great.
Susan in Iowa

This is for Joan, San Antonio.
I too wanted a Food Saver really bad. But with the high cost of the machine and bags, I couldn't afford it. I also looked at the size and realized I would have to take it out and put it away after each use. So I decided against it. Last year Reynolds came out with Handi-Vac food vacuum sealer. It cost less than $10 and the bags come in quart and gallon size. They are less than $3, which I buy at Wallmart. It runs on batteries. It is a hand held vacuum sealer so is small enough to keep on my counter top and is easily accessible. I even vacuum seal my cheese. Hope this helps.

For the person who was having problems with their bread machine.

When bread machines first came out I was first in line. My bread wouldn't rise, was about 1/2 the size it should be and was very dense. I even bought a digital therometer to make sure the water was at the right temp. As nothing worked, the machine went into storage until about 2 years ago. I found a bread recipe that had you add the warm water, sugar and yeast first and let set for 10 minutes. Then add the dry ingredients. That loaf of bread was so large it pushed the lid of the bread machine up. Now no matter what recipe I use, I still use what I call the 10 minute method.
Karen, SW Arkansas

Nancy, love your newsletter and eagerly look forward to seeing it in my box.

I just wanted to share my method of saving recipes with any who might want to try it. Rather than save to my documents on my home computer, I copy and paste each recipe to a new email, putting the name of the recipe in the subject line, and email it to myself. I have separate folders for my recipes, friends recipes, Nancy's recipes, etc. This way, if I am at work, at a friends home, anywhere with my laptop, I have access to all of my recipes. Actually, anywhere I have computer access, I can always access my email, and my recipes. No more waiting until I get home to look up something I need. And, if my home computer crashes, i haven't lost all of my prized recipes.

I hope I have explained this in an understandable way. Keep the wonderful recipes coming.
Diane in AR

Easiest recipe I ever had -- and delicious (in reply to request for "dump cakes:): Empty a can of cherry pie filling into a baking dish, top with a dry package of either yellow or white cake mix.

Cut 1/4 lb. butter or margarine into pieces, placing all over top of cake mix. Bake at 350 degrees for about 40 minutes, or until all butter/margarine is melted and topping is golden. I have found that 1/2 pkg. cake mix (one layer) is plenty for this dish.

This works with any pie filling -- though I personally think apple pie filling is not soft enough and should be pre-baked for a few minutes before adding topping. Of course, this dessert is best when served warm with vanilla or butter pecan ice cream. When it first comes out of the oven, it is soft like a cobbler. By the next day the topping hardens to a cookie-like consistency, which is also very good.

I hesitate to add comment about books, lest we get "hung up" on the subject and lose sight of the fact that this is a recipe newsletter. I belong to a terrific reading thread, "What Are You Reading This Week"(then the date is posted). This thread can be found on the Taste of Home site. JL, when I made my post about Pineapple Surprise Crunch, I forgot to sign my name, so Nancy referred to me as "MKC." I had complimented you on your recipes and mentioned you are a fellow "South Jerseyan." Before signing off, I must emphasize that the above-mentioned recipes are two of my favorites -- maybe because they are SO EASY!
Mary Kay in South Jersey

On the subject of books, does everyone know Diane Mott Davidson has a new book coming out in April called "Fatally Flaky"?
Athena in DE

Thank you so much for the recipe Kathi in Virginia and jeanlock in McLean VA! I do like the sound of you dishes! I think I will try the blue cheese on the steaks today!

Karen, SW Arkansas, some time ago Nancy posted alcohol equivalents in her newsletter. It is posted on the message board also. Here is the link:

Alcohol Substitutes for Recipes here is the link on the message board. There are many more listed also.
Chris in NM

http://whatscookin.proboards4.com/

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lime juice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.
Chris in NM

Good Morning Nancy and all Landers,
It is Brrrrr cold in northern Wisconsin this morning - 9 below and
16 below with wind chill. Is spring really on the way lol.

I want to thank grannym in IL and the other person who sent me the recipes for the Special K bar's in Jan 22 newsletter. Those are exactly what I was looking for. It never ceases to amaze me why some folk's don't want to share a recipe. When these people are gone so is the recipe. I love it when people like my food enough to ask for the recipe. Means I cooked something great. I have a MIL who also doesn't want to share recipes and it makes me so sad because she is originally from Austria and has some really great recipes that our whole family enjoy's.
Dianne in Wisconsin

Help please!
I kind of remember seeing recipes for using Jumex Nectar a couple of years ago. I bought a can the other day and wondered what the recipes were. Naturally I didn't save them.

I find the cans in the Mexican section of Kroger, Wal Mart and Save a Lot so presume they are in all grocery stores.

There are so many delicious fruity flavors and I use them to drink. They are too thick for my taste so I split it into 2 glasses and add water. This I share with my spouse.

So now my request. Could someone share what else I can do with the juice? It is so good.
Thanks. Ann in middle Georgia

Hi Nancy,
We have sunshine, still a bit windy and cold, but a few rays of sunshine lifts the spirits, and the dust mites, better do some serious dusting!

I seem to remember having a similar "conversation" with Chris recently, about where and how did she find the time? I wondered when she found time to sleep!

Pauline in PA, I have had to invest in a re-chargeable swivel sweeper. My Dyson is now too heavy, excellent, but heavy.

Fran in AR, I have had a microwave combi for a good few years. The grill isn't used as often as the other programmes. I use the glass lid (inverted) of a round casserole to grill sausages, cheesy toast, burgers, bacon etc. Otherwise I use foil over the grilling rack. It can be a bit messy, but if you give it a good wipe down after grilling, it's easy enough to keep clean. I don't think there are any hard and fast rules, or recipes. Just follow your usual grilling procedures.

This bread is excellent served with a Ploughman's Lunch:

Whole Wheat Beer Loaf
Preheat 190oC/375oF

3 cups whole wheat flour
2 tbsp raw sugar
3 tsp baking powder
1 tsp salt
12 oz/480mls dark beer

Lightly grease bread pan

Whisk all dry ingredients together in a large bowl. Pour beer into dry mixture.

Stir to combine, it will eventually form a dough, you will need to stop using a spoon and use your hands to combine

Transfer dough to your bread pan press down gently so it spreads out evenly, tap it on the work surface to get rid of any air pockets.

Bake for 1 hour.
Cool on a wire rack before slicing.

For those of you who don't know what a Ploughman's Lunch is, have a look on the Scottish Message Board:

http://whatscookin.proboards4.com/
Sylvia <Scotland>

In the newsletter dated Jan 15th, IMM in Friendly Iowa submitted a recipe for Slush Punch, that calls for 4 cups of sugar (added to boiling water, jell-o, cold water, bottled lemon juice and pineapple juice). I was wondering if I could use a non-sugar substitute if I wanted to make this diabetic friendly. Would I eliminate the entire 4 cups or us 2 cups sugar and 2 cups sweetener? Also is there one brand of sugar substitute that would work best or be most economical? Thanks in advance for your help!
Fran in Ottawa

Hi Nancy and Readers:
As a Catholic I always look for something different to have for Lent season. I usually have fish on Fridays and try to give up something that I most love during the lent season for our Lord. When it comes to cooking this Lent season I am looking to find out what the readers usually cook whether it's on a Friday or during the full season of Lent. Any ideas?
God bless, Fran, Upstate New York (Utica)

This is for Karen SW Arkansas
I printed out a tequila chile chicken recipe from another site. I would love to cook with alcohol, but can't afford it. Most recipes call for 1 tablespoon up to 1/2 cup and I would have a whole bottle left. I would like to know what I could use instead of the tequila.

Karen, maybe you could buy the mini bottles of tequila or other liquor (Like they serve on airplanes). You should be able to buy them at most liquor stores. That way you would not have any left over and if you did it would be very little.
Pat So. Calif.

Judy Anderson (January 17th) wanted a recipe for Chicken Bouillon Cubes. I hope this is what she's looking for.
gramaj

Homemade Chicken Bouillon Cubes
4 lbs chicken wings and backs
4 quarts water
2 carrots, peeled, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
1 leek (white part and 1/3-inch green), well rinsed, cut into 1-inch pieces
1 onion, halved
2 large sprigs parsley
2 large sprigs dill
2 bay leaves
1 tsp very coarsely ground black pepper

Combine all the ingredients in a large soup pot or kettle, and bring to a boil. Skim the foam as it collects on the surface. Lower the heat, and simmer for 2 hours.

Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, about 2 hours. Turn the heat very low during the last 30 minutes, and keep a close watch.

Pour the reduced stock into an 8-inch square cake pan, and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.
Cut the stock into sixteen squares, and wrap each in plastic wrap or foil. Freeze for future use.

Note:
For a quick stock, dissolve 1 cube in 1 cup boiling water. Season with 1/8 tsp. salt, and pepper to taste.
Yield 16 cubes
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins

Sylvia (Scotland) was interested in dried eggs. (January 20th)
Here are some places where she could purchase them on-line.
http://www.eggstore.com/wholeegg1lbbag.html
http://www.kingarthurflour.com/items/Dried_Whole_Eggs

Larger can:
http://beprepared.com
gramaj

Jackiets from Louisiana, wanted to let you know that I made your Chinese-style Country Ribs today. They taste great and are an economical dish too. My DH was very pleased with them.

Okay Nancy, you all have convinced me to start reading Janet Evanovich. LOL I am an avid reader, going to the library sometimes twice a week. I saw her books but thought they might be fluff, or for younger women. I'll start with the Stephanie Plum series. I am fond of novels with a southern setting, so I've read every book Anne Rivers Siddons has written. When I was a teenager I thought Grace Livingston Hill was the most wonderful writer ever. She helped me endure a two hour bus ride home from high school. :)

I found the information Dennis from the Prepared Pantry gave us about baking bread to be very helpful. I think he helped solve my problem with my bread machine bread. It tastes good but has a big sunken place in the top. I will try again and see how I do.

Sharon and Lindah in Texas, Chris in NM, I hope you will let me know again this year when the Bluebonnets are about to bloom. Thinking about those beautiful Bluebonnets and the Texas Hill country will help get me through cold February. We also drive through Louisiana to get there and I love that southern cookin! :) Thank you so much!
Doris, S. Indiana

For Gay in L.I. in the January 24, 2009 newsletter:
If you will go to http://www.mayoclinic.com/health/
on the left side of the page, you will find under "Special Diets" a link for low sodium recipes.
Barb H. in Ohio

For the January 24, 2009 newsletter:
I forgot to add, for the ladies that need low sodium recipes, just type in "low sodium diet" in your Google search bar and you will get pages and pages of websites with recipes.
Barb H. in Ohio

Cheese Bread
2 cups self raising flour
1 tsp salt
1-1/2 cup of grated cheddar cheese
1/4 grated parmesan cheese
2 eggs -lightly beaten
2 oz butter - melted
1 cup milk
Extra 2 tabsps grated parmesan cheese

Place flour and cheeses in a large bowl and stir to combine. Add eggs, butter and milk. Mix with a wooden spoon until combined. Spoon into a large loaf pan and smooth top. Sprinkle with extra grated parmesan cheese. Bake at 350 f about 40 mins or until cooked when tested. Stand for 5 mins before turning on a wire rack.

Yummy served with cream cheese, tomato slices and sprinkled with pepper.
Susana in Louisiana

I couldn't resist and adding my two cents worth about authors. Have you tried Jayne Ann Krantz, Nora Roberts/J. D. Robb, Elizabeth Lowell or Catherine Coulter? All of them favorites of mine.
Robbie, Ceres, CA

I would like to tell Gay in L.I. that my husband too cannot have much salt. Heart failure has caused this, but I have found that if I use low sodium chicken broth to make things that they turn out well. It does take some time to get use to not using salt and I have removed the shakers from the table. He does use NO Salt at times but I don't like the taste. The Doctors told me to remember if I put a tsp. of salt in something he will not get the entire teaspoon. If he weighs himself every day it will help him to see if he is retaining fluids. We have been on a "no salt" diet for 5 years now and he will be 81 next week. Good luck Gay . Thank you again Nancy. Your wonderful and if I could do just one thing as well as you do this letter and bring so much happiness into lots of lives I would be happy. God Bless You.
Linda in GA