This is for Roz from Indy. I plant horseradish by taking the peelings and pieces of the root that I don't use and burying them about 3 inches deep. They are easily started this way. I give them a little water at first but then just let them go. They need no specilal attention.
Karenin SD

In response to Linda in Or, I use the store bought crusts for my quiche also, but prebake for about 10 mins. You can dock, or prick all over with a fork to do away with the crust "bubbling up", or place parchment paper and a pound of dried beans in the botton of crust before baking. Do you know that you can also add about 1/4 cup of flour to your quiche mixture to stop the liquid that always seems to be in the bottom of pan the next day if you are lucky to have any leftovers? Just a thought....
Laura in Ct

In the April 16 newsletter there were references to the Cook's Choice
Gourmet Bowl Maker and some difficulty with it. I have one of these
pans and want to let you all know that using it is actually very easy.

I use mine as I could a cake or muffin pan for the most part. I simply spray it well with vegetable spray and if the item I'm making is a cake of some sort, I flour it well. Then I just proceed as though it's a muffin tin, pouring the batter into it and baking it. You can use a purchased cake mix with it and fill the hole with
whipped cream, fruit, chocolate, pudding, etc. You can also use a
homemade cake batter if you prefer.

But this is a versatile cooking item and great for more than desserts! You can press breakfast sausage (I use homemade turkey sausage) into the bottom, par-bake it for about 10 mintues, drain off any grease, crack an egg into it and bake it until the egg is done to your liking. You can even add a little cheese if you like. Remove it from the oven and voila, little sausage and egg cups! Pop them in
the fridge and heat them in the microwave for a quick and easy breakfast or snack.

It's great for making cornbread cups and filling them with chili or enchilada sauce.

Really, it's easy to use and doesn't require a lot of creativity but
if you want to be creative in your kitchen, the Gourmet Bowl Maker is a very nice tool for that. :)
Denise in East Texas

Have refreshing water delivered to your home. 1st month of service is FREE and get 3 FREE 5-gallon bottles when you sign up today.

For Don in Michigan, Italians use olive oil infused with garlic, or the oil with pieces of garlic in it. It's a wonderful way to start a meal.
Susan S in San Francisco

Last summer, I believe, there were recipes given for a southern white barbeque sauce. I didn't save it and now I wish I had it. Have not been able to locate it. Can someone remember when they were posted?
Thanks, Merryann from MN

Hi Nancy! This is for Don in Michigan. Don, we dip bread into what would be a melted version of a garlic bread "spread." I melt equal parts of butter and garlic with a clove of garlic for each serving in the microwave or in a small frying pan.

Per person- In a small pan, add one clove of minced garlic with 4 Tablespoons of both regular salted butter and a good quality extra virgin olive oil. Fry over a medium heat until melted. You can also melt this all in a microwave. You can add a few drops of lemon juice to the mix, too. My husband adds pepper to his and I add a bit of salt in mine. I had brunch this morning at a lovely French restaurant in Hermosa Beach, Ca. They had a combination of butter, olive oil, garlic and fresh basil leaves that we dipped slices of fresh baguettes of French Bread into. It was delicious!

If you don't want to add butter, you can just pour a few tablespoons of olive oil into a dish, sprinkle the oil with salt and pepper and eat it this way, without heating it up. If you search for "Olive Oil Dip" on line, I'm sure you'll find many varieties.
Andee In L.A.

Hi....would Tona or anyone else please post her Cream Cheese Banana Bread/w Cinnamon Crisp Topping that was in the 1-17-07 newsletter. I tried to get it from the archives, but when I clicked on January 2007 all I got was a white screen. Since I have Web TV, that sometimes happens. :(
Thanks a bunch in advance.
Barb in San Diego

The reason you got a white screen is because I have removed popunders from current newsletter but not from past newsletters.  Any pages that have been updated and current (and future) newsletters will have no popunders.  Eventually all popunders on this site will be removed provided I can earn enough revenue from other resources.  The most visited pages are the first to be updated.
Nancy Rogers

Hi Nancy and Friends,
I purchased the Sunshine Tea when it was mentioned so favorable in the newsletter last summer and I was very pleased with it. My only concern was that there was only one size available - 32oz (which makes 32 gallons of tea) for $15. I bought it anyway and I was not disappointed, it's great tasting and we had no trouble using it up. It's everything they say it is! They recently sent me a notice saying they now have a smaller size available - 16 oz (which will make 16 gallons of tea) for $8.

I thought others may be interested in trying a smaller size for the first time.

I believe there is a special discount for Nancy's Kitchen folks, but I can't remember the details of it. I'm sure they will be glad to tell you if there is, I had several questions and they answered every one of them to my satisfaction. Here's the link
www.sunshine-wholesalers.com
TeaHag in Upstate NY

Thanks to all who sent in variations of the grape salad recipe. I had been saving it and made it for Easter dinner with reduced fat cream cheese and fat free sour cream. It was great! As soon as I get some strawberries, I am going to mix up just the dressing for the grape salad and put a spoonful on top of a bowl of sliced strawberries. I'll let you know how it tastes.

Thanks Nancy and all. Hope you're all having a great week.
Eureka, IL

Does anyone have a creative idea for a gingerbread mix, e.g., gingerbread upside down cake or gingerbread loaf?
Thank you, grannym IL

Real COUPONS: Print them from your computer.

I don't remember who was looking for orange cake but ...

Fresh Orange cake
2-1/4 cups sifted cake flour
1-1/2 cups sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup margarine or high-grade shortening
1/4 cup fresh orange juice, unstrained
3/4 cup water or milk
2 eggs

Combine dry ingredients in a large bowl; stir well with a whisk. Add softened margarine. Add 2/3 liquid to dry ingredients; beat with an electric mixer on low speed for 2 minutes. Add remaining liquid and the eggs. beat for 2 minutes. Pour batter into 2 8" or 9" layer pans. Bake in a preheated 350 degree oven 30 minutes or until tested done.

I use a butter cream frosting for this cake to which I add a little orange juice for flavoring.

Orange Date Cake
1 cup sugar
1/2 cup shortening
1 egg
3/4 cup sour milk
1/2 tsp salt
1-1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 orange (pulp and rind put through food grinder)
1 cup chopped dates

Combine sugar, shortening, egg, milk and salt. Mix in flour, baking soda and baking powder. Add orange and dates. Bake in loaf pan in a preheated 375 degree oven 30-45 minutes.

Frosting: Combine juice of an orange and 1/2 cup sugar and let stand. When cake is removed from oven, pour this mixture over the hot cake.
grannym IL

For Robert's wife in Ohio, in the April 17th newsletter,
I have windows 98 and all I have to do to send a recipe to someone is highlight it, right click and select email this page, then a new email comes up and you type in the person you want to send it too. I don't know if this works on later computers or not.
BB in In.

Hi Nancy,
This is in response to Don from Mich. who had question about bread dipping.

I can only speak from being married into an Italian family, and they use Olive Oil, usually extra virgin, just pour the oil into a shallow dish and add small amounts of your favorite dry seasonings. There's no right or wrong mixture, but I've attached the one I use most often.

Dry Mix for Bread Dipping
Use 1 Tablespoon of each of these:
Garlic Powder
Oregano
Basil
Grated Parmesan cheese
Add 1 Teaspoon of each of these:
Black cracked pepper
Salt (if desired, it really doesn't need it)
Red Crushed pepper flakes (if desired)

Mix dry ingredients together and keep in a jar or container that closes tightly.

Use 1 Tablespoon of dry mix to 1/2 cup of olive oil. Mix together shortly before serving and serve with any kind of fresh crusty bread. Pour mixture into shallow saucer type dish and just dip your bread and enjoy.

It's hard to stop once you get started and it's great to share with company For a added treat, heat the oil in the microwave slightly before serving and the flavors will be more intense.
TeaHag in Upstate NY

I hope some of you great cooks out there can help me. I'm looking for a good season to put on my steamed vegetables. I am trying to stay away from butter. Thanks for all your help.
Rose NC

Nancy: In response to the inquiry from Don from Mich in the 17 Apr
Newsletter, at several Italian restaurants I've visited over the past
several years, a loaf of Italian bread is served before the meal with a
bowl of olive oil to which balsamic vinegar (to taste) is added. It's
quite nice to then dip pieces or chunks of bread that are torn off the
loaf into the olive oil and balsamic vinegar mixture. Served in the same manner as the tortilla chips and salsa served before the meal at Mexican restaurants.
Mr. Myron Drinkwater - Lake Forest, CA

Million Dollar Rice Salad

Cream together:
1 (8-oz) pkg. cream cheese
1 Tblsp. mayonnaise
2 Tblsp. sugar

Add:
1 large pkg. marshmallows, diced
1 large can crushed pineapple, drained

Add:
2 cups cooked rice
12 or more maraschino cherries, drained

Fold in:
1 cup whipped cream, whipped
1 cup chopped nuts

Chill
Tona in Bama

Zesty Carrots
7 med. carrots- about 1-1/2 lb. scraped
1/2c. mayonnaise
2T. horseradish sauce
2 T. grated onion
1/4 t. salt
1/4 t. pepper
1/4c. fine dry breadcrumbs
1 T. butter melted
paprika

Cut carrots into 2 1/2 x 1/4 inch strips. cook carrots covered, in a small amount of boiling water 5 min or until crisp-tender, drain. Arrange carrots in a shallow 1 1/2 qt. baking dish. Combine next 5 ingredients, mixing well, spread evenly over carrots. Combine breadcrumbs and butter, sprinkle over mayonnaise mixture. Sprinkle with paprika. Bake 375 for 15 min.
Bobbie in NC

Don in Michigan asked about olive oil dipping recipes for bread and rolls in the April 17th newsletter. I first had this in a Greek restaurant and now find it served in Italian restaurants as well. Here are some recipes I use . I often put freshly grated parmesan cheese on it when I serve it . The Greek restaurant I first had it in puts feta cheese in theirs. Use the best Olive oil you can find.
Margo/Boston

Olive oil Dipping Sauce
1 cup high grade olive oil
1 tsp dried oregano
1 clove garlic, minced
1/4 tsp freshly ground black pepper
2 tbl balsamic vinegar or 1 tbs red wine vinegar
Mix all ingredients in small container and let flavors blend for minimum of 3 hours. Mix well and serve on shallow plate . Add your cheese at this time if you choose to use it. Serve with warm bread or rolls.

Sauce variations
basil Olive oil dipping sauce use 1 tsp dried basil instead of oregano
Garlicy Olive dipping sauce use 2 cloves garlic instead of 1
other additions can be 1/4 tsp red chili peppers,1 tsp chives
Extra special : Rosemary, parsley, fresh basil and garlic, kosher salt, crushed red pepper,black pepper.

Or Olive oil ,roasted garlic, coarse salt and freshly grated parmesan cheese

Good morning to everyone in Nancyland. Would like to know what to add to vegetables, such as, carrots, corn, green beans, string beans straight from the can to give a flavorable taste?
Thank you, Candy

Hi All,
This is for Don in Michigan who was asking about the Olive Oil dipping sauce. Here is a really easy recipe for it.

Olive Oil and Balsamic Dipping Sauce
3 tablespoons freshly grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 loaf unsliced multigrain bread

Put the first 7 ingredients in a shallow bowl and give it a gentle stir. Adjust to taste as needed. Tear off chunks of the bread and dip in the sauce.


Don, the super easy way to do this is to just take a really good olive oil that you know you like, add a bit of Italian seasoning and the Balsamic and away you goooooo. The other ingredients are a bonus and do taste very nice. You can get creative with this and add things to your liking, increase or decrease things as you like. You could add - Mustard, curry powder or even red pepper flakes or the Cajun pepper sauce that you mentioned. There is no hard set rule or recipe for this. Anyway you make it, it should be Yummmmm!
~Dee
From Michigan, then Florida and Now the UK

CHEESE DIP FOR VEGETABLES
1 large container Cheez Whiz (about 8 ounces)
12 ounces of soft cream cheese
4 tablespoons sour cream
1 tablespoon garlic powder

Mix all ingredients well. Good with fresh vegetables and crackers.
Bette~Indiana

PEACH DESSERT
1 large can peaches, sliced
1 box yellow cake mix
1 stick margarine OR butter
1-1/2 cups pecans chopped

Pour canned peaches (juice and all) in bottom of pam sprayed 9X13 baking dish. Spread dry yellow cake mix ( any brand) over peaches. Melt margarine OR butter and pour over cake. Bake in a 350º preheated oven for 30 minutes. Put a layer of chopped pecans on top. Bake for 25 minutes more.
Bette~Indiana

Just wondering if anyone else out there had any thoughts about the
Better Baker Gourmet Bowl Maker????

I've pretty much decided to keep it - mostly because I love a challenge and also because I had such plans for it for holiday entertaining. David said to start practicing now. LOL!
But seriously, I'd really be glad for more input if anyone has any hints.

Thanks a bunch.
Rosemarie in rural Kansas City

Nancy, I need some help. I was recently on vacation and could not save the recipes from your column to my server, so I saved them to email to save to my regular files when I got home. Sometime between March 19 and April 11, someone sent a link for recipes using a mini crockpot. Somehow I didn't copy the link into my email. I was really excited to have found these recipes, and now I don't have them. Would whoever sent them please resend the link? I'd be ever so grateful.
Doris in Oklahoma City

Re: gastric bypass surgery
Hi Bette and thank you so much for responding. I've been searching the internet looking for some good recipes. I've ran across a few. Thank you VERY MUCH for the "vitalady" link. I'll certainly check into this! I was delighted to hear your surgery went well! We are very hopeful (and prayerful) that my husband's surgery will go well also.
Thanks again, Linda ~ Southeast Texas

Thank you so much for the "MILKY WAY BARS COPYCAT CLONE RECIPE" that is exactly what I was looking for. Once again Thank You.
Trish in Fl

Hi Nancy and 4 legged associates,

In your April 3-4 newsletter, Nancy in Ottawa wanted an Old Fashioned Rice Pudding recipe made with Minute Rice and made on top of the stove. I found this one in my files. I hope it is what she was looking for.

Old-Fashioned Rice Pudding
Makes 10 servings

4 cups cold milk
1 cup Minute Rice
1 package ( 4-servings size Jell-o vanilla or coconut cream flavor pudding and pie filling
1/4 cup raisins (optional)
1 egg, well beaten
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Combine milk, rice, pudding mix, raisins and egg in medium saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring twice. Pour into individual dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg; serve warm. ( For chilled pudding, place plastic wrap directly on hot pudding. Cool slightly; chill about 1 hour. Stir before serving; sprinkle with cinnamon and nutmeg.)
Rose Marie, in warmer Freeborn, MN.

Hi Don and Nancy,
In your Tuesday, April 17th newsletter you were asking about bread being dipped in olive oil and wanted to know what else is in there. There in a restaurant here in Pensacola called Macaroni Grill and it's Italian. We just love it. Anyways, they bring a big loaf of great crusty homemade bread, still hot from the oven, and then they pour Extra Virgin Olive Oil in a saucer and they put ground fresh black pepper from a pepper mill into the olive oil. We just love that so much. The taste of the extra virgin olive oil is great with the black pepper. I have never tried any other combinations of added flavorings to the oil.

Hope this answers your question :) Just make sure you get a good brand of the extra virgin olive oil.
Jackie in Pensacola

Last week I requested a recipe for a friend, a banana soufflé. Well, it was suppose to be a banana mousse. Maybe a mousse will get more response. I imagine some of you were wondering what on earth a banana soufflé is. Now, does anybody have a recipe for a banana mousse.
Thanks. Jeanne, Tyler, Tx

In the April 17th news letter, Don in Mich. asked about the olive oil that bread is dipped in. In restaurants I have eaten in where they serve this, the olive oil has roasted garlic in it. This is an appetizer and very good. Don't know what else may be added to it.
Connie in TX

My aol was not working for awhile and am so behind on my email.
Thanks Nancy for all your work on this newsletter. I just love it and all the people who contribute their favorite recipes.

Robin of Eureka, IL was asking for a peanut butter pie recipe that she thought had cream cheese in it, which she had at a restaurant.
Years ago had the following peanut butter pie from a restaurant and got the recipe for it. This is so good. Hope it is what she is looking for.
Bonnie from Lynnwood, WA

Peanut Butter Cream Cheese Pie
1 cup peanut butter, at room temperature
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 cup whipping cream
1 TBL vanilla
1 9-inch pie shell (may be homemade pastry, baked & cooled, or

graham cracker or chocolate-chip cookie crust)

Hot fudge sauce
In large mixing bowl, combine peanut butter, cream cheese and
sugar; blend on high speed of electric mixer until thoroughly mixed.

Set aside.
In medium mixing bowl, whip cream and vanilla; fold into peanut
butter mixture until blended well, then turn into pie shell and spread
evenly. Dribble with hot fudge sauce.

Chill 4 hours before serving.
Makes one 9 inch pie.

NOTES:
I like it with the regular crust.

I just put some hot fudge sauce in little bowl - microwave to melt it and use small spoon and just drizzle across the pie in lines – however they come out - I like the lines kinda wide Like probably

abt 1/4" thick but can do whatever.
Oh this is good and it is easy to make also.
Also, can drizzle some carmel sauce in addition to the chocolate sauce.

For Mary S.:
Yes, still use six candy bars.

For Margaret:
A crockpot and a slow cooker are one and the same.
grannym IL

Popcorn Recipes;
Nancy, I've always wondered why no one has come up with a "Bar-B-Q" flavored Popcorn? We have Bar-B-Q Potato chips, Pork Rinds, peanuts.....etc. Why not Popcorn????
Bill

Does anyone have a recipe for homemade baby formula? I've looked on the internet and found a couple, but some of the ingredients aren't available in our area, as we live in a small town. I'm especially interested in ones containing whey or dry powdered milk. We are expecting our first grandchild soon and wanted to have
a recipe on hand. Thanks in advance. Hope you're doing
well. Please give a pat on the head for your furry assistants.
GrandMAH

Strawberry Diet Pie

Graham Cracker Crust:
1-1/4 cup Graham Crackers
1/2 package Sweet n Low
1/3 cup melted margarine

1 box strawberry Jello (diet)
1 cup diet ginger ale
1 tablespoon corn starch
3 cups sliced strawberries - no sugar added

CRUST; Mix crust ingredients and press into 8 or 9 inch pie plate.

Mix together and bring to a boil: jello, ginger ale, and corn starch.
Pour into bowl. Mix strawberries into Jello. After mixture is cooled
pour into crust and refrigerate.
Tona in Bama

Alabama Mud Cake
My version on the original Dump Cake

1 can crushed pineapple, (20 ounce) with juice
1 can cherry pie filling, (21 ounce)
1 package devil's food cake mix, (18.25 ounce)
1 cup chopped pecans
1/2 cup mint chocolate chips
1/2 cup butter, sliced

Preheat oven to 350. Grease and flour a 9x13 inch pan. Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling
over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Tona in Bama

Hi Nancy,
I can't seem to locate a search engine in your newsletters.
I am looking for the Peach Pull Apart recipe. I went to google and they have recipes for them, but I was looking for one referenced to in the April 17th newsletter.

I hope I didn't just overlook how to find recipes from your newsletter. I hope you and your fur babies are keeping warm and safe.
Thanks, Jackie :)

Comment
The Google search engine function is not on the newsletter until I finish deleting pages and adding pages to this site. I am separating www.nancyskitchen.com and this site www.nancys-kitchen.com. When it is completed I will add it again to the newsletter. I am not deleting any newsletter pages from this site but am rebuilding pages from scratch. If you find a page that is in the index but not on the site try the other site.
Nancy

BILLIONAIRE PIE
1 c. condensed milk
1 oz. unsweetened chocolate, melted
1 (9 oz.) container whipped topping
1 c. pecans, chopped
1 c. crushed pineapple, drained or
1/2 c. maraschino cherries, chopped
1 graham cracker crust

Combine milk and chocolate in double boiler and cook, stirring until smooth. Cool. Fold in whipped topping, pecans, and fruit. Pour into crust and chill.
Tona in Bama

Hello Nancy and cooks everywhere,
I need some opinions and just knew this was the perfect site to ask...I would love to hear some opinions on cookware. I currently have the black anodized black mid-grade Calphalon cookware. I am not too pleased w/ it's performance over time (2 yrs). The nonstick coating has flaked off and it's not dishwasher safe. I have considered stainless, but I really like the nonstick feature. I've considered the Calphalon One Infused Anodized cookware, but it's about $600 and I don't want to buy it if it is going to flake like the other. I've also considered cast iron cookware, but am not sure how the saucepans cook. I have a skillet and Dutch oven that I love, but am not sure about cooking w/ it on a daily basis. Anyone have a brand/type that they just love? I'd really appreciate any input!
thanks a lot!
Lisa (East Texas)

CHOCOLATE CHESS PIE
2 eggs, beaten
1 tsp vanilla
1 stick margarine, melted
1-1/2 cup sugar
1 small can evaporated milk
3-1/2 tbsp cocoa

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 350.
Tona in Bama

Hi Nancy and 4 legged associates,

Sherrill in San Antonio said that her mother was looking for this cake. I found it in my files. This was in your April 3-4 newsletter.
Rose Marie, in warmer Freeborn, MN.

Wash Day Cake
Servings: 12
2 cups flour
2 teaspoons baking soda
1 cup sugar
1/2 teaspoon salt
2 tablespoons cinnamon
1 cup raisins, plumped, see note
1 1/2 cups nuts
2 eggs
1 stick margarine, softened
2 tablespoons vanilla
1 can pie filling, apple, cherry, peach, blueberry, etc.
cinnamon
sugar

Into a large bowl, sift together: flour, baking soda, sugar, salt, and cinnamon. Add: plumped raisins, nuts, eggs, softened margarine, vanilla, pie filling. DO NOT USE MIXER OR PROCESSOR! Mix all at once (by hand -- it's easy), until you see no flour.

Put into greased 9x13" pan or make cupcakes. Mix cinnamon and sugar and sprinkle generously on top of dough. Bake at 350F for 35-45 minutes. When you use apricot, peach or blueberry pie filling, add 1/2 tsp almond extract plus the vanilla.

To plump raisins, pour boiling water over raisins, let sit for 5 minutes, and then drain. This freezes nicely or it will keep well for one week when kept covered.

For Don in Mich from the March 17 news letter

I not sure what you have seen but yes pour some olive oil in
a small bowl and pepper it and add Parmesan cheese to taste
the cheese that comes in the can. Use a simi hard crust of your
choice That's what we do I like lots of cheese and my hubby does not so let each person fix there own little bowl
Caroline MO

"In response to Dee in SIL in April 15th newsletter. There's a program on Comcast cable and Direct TV called. Dog Whispers. It's all about training dogs of all ages and size. Hope you can get it where you are.
Doris from Fresno, ca"

I regularly watch the Dog Whisperer on the National Geographic Channel on Dish Network. I have a 5 year old Bichon and have learned so much from Cesar Millan who has been a dog psychologist for over 20 years. His website is:

http://cesarmillaninc.com/dogwhisperer/

When our Bichon came to live with us, I had never heard of Cesar Millan ... but a friend told me about a training method developed by Linda Tellington-Jones for horses, dogs and cats called "T Touch". I ordered the video from www.amazon.com and it got me on the right track for training her. It's now available on DVD

The Tellington TTouch for Happier, Healthier Dogs (DVD)
 
Cesar's method just took the training to a higher level.
I'm glad to be back on board and will be cooking again shortly.

Hope you are feeling better,
Flo in Chico, TX

This is for Dee in Sil, the show is "The Dog Whisperer" it is seen on The national Geographic Channel. the man is Cesar Milan, he has a web site & several books etc.
Judy

For Angel from Sherbrooke: You asked how to get rid of mice; the best thing I've ever used is fabric softener sheets. Just put them around in the areas where you see signs of mice and they won't come near them.

For Don in Michigan: The bread is dipped in Olive Oil - a lot of restaurants serve it that way. Around here they either add balsamic vinegar or sometimes just fresh cracked black pepper; I like both in my oil. Be sure to dip the bread all the way down so you get some vinegar with each dip. Wonderful!
Doris in Oklahoma City