For Kathy in Ala. about the amt of vinegar an soda to use to soak wild game is according to how much you have to work with. I never measure anything but you can cover the meat you have with water, add 3 TBL spoons vinegar or more. you will wash this the next day and the meat should be real white.

To cook the Turtle Stew You cover the meat with water and boil until it falls off bone add 1/4 cup vinegar or pepper sauce and pod of pepper and salt. boil until it fall off bone All the while skim until clear. Then add black pepper.

When it had cooked take the meat and grind it. then you are ready to add the contents to make your stew. I make mine like I do my Brunswick stew. some like potatoes in theirs but I don't. this is my Brunswick Stew method. I usually make a lot and freeze it. But you can get the idea and adjust according to how much you are working with .... let me know.

If I am making turtle stew usually use a fryer or a little pork what ever I have but this is the way I make the Brunswick stew and you can still add the turtle meat. This makes about 5 gals. but you can adjust yours.

Brunswick Stew.
3 hens
6 or 7 lbs pork (I buy the chicken and Boston Butts on sale)
14 cans tomatoes (cut up)
12 cans cream corn
hot sauce ( a little)
two big jars catsup (24 oz or a little more)
1 lb butter
salt and pepper to taste

Cook all together about 45 minutes. I always add 1/4 cup vinegar to this.
good luck and let me know if I can clear this up for you...
Sue in Ga.

Dear Nancy,

More recipes to share.

Creamy Fudge
1/2 cup butter or margarine
3/4 cup cocoa
2 cups sugar
1/8 teaspoon salt
3/4 cup evaporated milk
7 ounces marshmallow cream
1 teaspoon vanilla
1 cup chopped pecans(or whatever kind of nuts you like)

Melt butter in a 4-quart saucepan. Add cocoa and stir until smooth. Add sugar, salt, evaporated milk and marshmallow cream. Bring mixture to a full boil; and stir constantly for 5 minutes.

Remove from heat and stir in vanilla. Cool 20 minutes. Stir with a wooden spoon until mixture loses its gloss. Blend in nuts.

Spread into a 9 by 9 inch pan (non-stick). Cool until set. Cut into squares. Store in air-tight container. (I refrigerate it).

Sopaipillas (dessert in a Mexican Food Restaurant)
1 cup flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
1/2 tablespoon shortening
5 tablespoons milk
oil for frying

Sift flour, salt, baking powder and sugar into a bowl. Mix in the shortening. Add milk to make dough firm enough to roll out. Let stand 30 minutes. Roll out dough to 1/4 inch thick. Heat oil in a skillet to 375 degrees. Cut dough into small squares (or big ones). Drop into oil a few at a time, but turn them quickly so they will puff up evenly. Brown on both sides. Drain on paper towels. Serve them hot, and drizzle honey on them.

My family considers them to be the perfect, and only, way to properly end a Mexican Food meal.

No-bake cheesecake
2 (8-ounce) packages cream cheese
1 cup lemon-lime beverage
1 teaspoon unflavored gelatin
1/2 cup sugar
1/2 teaspoon almond extract
one 9-inch baked graham cracker pie crust

Have cream cheese at room temperature. Beat cheese in a bowl until it is light an fluffy. Pour the lemon lime beverage into a saucepan; stir in gelatin and sugar. Heat, but do not boil, until it is dissolved. Stir constantly. Cool slightly. Stir in the extract. Gradually add this mixture to the cream cheese' beat until smooth and well blended. Pour into crust. Chill until firm.

Cherry Glaze:
1 pound dark sweet pitted cherries
1/2 teaspoon almond extract
1/4 teaspoon lemon extract

Drain juice from the cherries into a measuring cup; add enough water to make 1 cup. Place cornstarch into
a saucepan. Gradually stir in cherry juice.; blend until smooth. Cook over medium heat, stirring
constantly, until thick and clear. Add almond extracts. Fold in cherries and spoon mixture evenly over the top
of the cheese filling. Refrigerate.
Enjoy! Irma in San Antonio

I have seen several recipes from this site and others recently that call for star anise--What is it? Where do I find it? So far, I haven't been able to locate it in our local stores. Thanks so much for your help.
Melody (Nebraska)

Hi Nancy and all cooks out there. This is for Laurie in N. Hollywood. Freeze the Maraschino Cherries for later use. Also, can be used in cupcakes, pies, cakes, just about any place regular cherries would be used. Also, with summer coming how about a Cherry Limeade? Simply use some of the juice from the cherries in a clear carbonated soda. Could also add 1/2 of a lime.

For everyone out there with a flea problem. Be careful with what you use on your animals. Some of the flea repellants that are applied between the shoulder blades of the animal will cause the hair to fall out if the animal is sensitive to some of the chemicals in the medicine. One of my friends was told the green bath soap would kill fleas. She got some in her dog's eyes. The dog went blind and had to be euthanized. Check out Catage.com or Petplace.com for more information on fleas.
Margaret, Tulsa

Hi Nancy, This for Anita on freezing green peppers. Yes they can be frozen as can onions. They can also be dried and stored in a moisture proof container and stored in freezer.
Margaret, Tulsa

To the cook who wanted to know how to use "Cheddar Cheez Powder": use it on popcorn! We like to pop up a big bowl of popcorn and sprinkle it with the cheese powder. It is so cheesy and yummy!
~Anna in MO~

Here is a recipe for a family or any group who are big eaters. I make this often. It works well when I'm late getting home to cook, and everyone is hungry now!

From Merry M in MN

BEEF N’ BEANS
1 lb. ground beef (or any ground meat)
1 medium onion, coarsely chopped
1 28oz. can of Bush’s Baked Beans (pick out the pork piece)
1 12 oz. can of cream soup (your choice of flavor)
4 Tablespoons of butter
1 tablespoon of mustard
2 Tablespoons of ketchup
1 teaspoon dried basil
1/2 teaspoon pepper

In a large skillet, brown the beef and onion. Drain off any grease. Dump remaining ingredients into skillet & mix. Heat mixture until bubbly, stirring occasionally.

Can be served over rice, potatoes, or bread, but it is good as is.

This is super quick and easy. Could be used for a camping meal. If you have a hearty appetite, you won’t believe how delicious this is!

Will serve 4 big eaters, or up to 8 normal people, with side dishes.
Recipe made up by Merry M.

In answer to "Betty's" question about using spice cake and apple pie filling. I have tried it and it is really good. Try it, and I know you will be glad you did.
PatZ in Texas

Real COUPONS: Print them from your computer.

Hello Jeanlock in McLean, VA (April 23rd newsletter)
I'm a transplant from Buffalo, NY but find it pleasant here in Ohio. Been to McLean, and really liked it also.
Mary, Poland Ohio

Hi everyone in Nancyland:
I have a flea and a green pepper comment, I know they are a strange pair: Fleas: I use a box of the dried BORAX - the old 20 mule team type. I spread it around the house, on the carpet, over and under chair cushions and everywhere I animals (3 dogs and 2 cats) might go to... As you can see with that crowd, it is the entire house. I let the Borax sit as long as possible, at least 2 hours, and then vacuum it up.
After about 5 days, I do it again to get any eggs that may have hatched...that does it.. gone with just a fraction of the cost of the toxic-stinky-expensive brand names.

On the animals, I use cheap (dollar store) baby powder. It is the talcum powder that actually chokes the fleas.. I have also used it around the house..

Peppers and onions, I get them when they are at their cheapest and either dice or slice into strips. I freeze them individually on cookie sheets. Place them in zip lock bags. Some by themselves, some mixed with onions. I then label the large freezer bags and place the little ziplock bags of items in. So I end up with a bag of yellow, green, and yellow pepper dices, a bag of onions and green peppers diced. Strips of peppers etc. This really saves time and because they are frozen individually you can just grab a handful of what you need. Sorry for being so wordy,
Barb S. from Cle Elum, Wa.

I am looking for a recipe for Creamy vegetable Soup ate it at the Dixie Stampede in Branson so yummy.
Thanks. Lin, in Ks.

Hi!
I must start off by saying this newsletter is the highlight of my day. Thanks Nancy, I am sure that we can only imagine the amount of work that this must bebut you can be sure that you are a lot of people's sunshine for the day.

I have a question about the peach pull aparts from Bobbie NC. in the April 20th newsletter. Do you drain the peaches or is the syrup included?

Thanks Jackie Quebec

I would like to thank everyone that sent recipes using maple syrup
{4/23/24}I am anxious to try them
Thanks again Marci from Wis

This is for Lauré in North Hollywood who was looking for a use for candied red cherries. I add some to any bread that I am making, banana, apple butter spice, even blueberry breads are all good options. I always put in extra fruit as that may be the only fruit my family eats some days. I throw in raisins, they like the golden ones especially, dates, cut up dried apricots, the plain or flavored cranberries are great as well as the very expensive but good blends with dried blueberries, strawberries and also nuts. There are many kinds of dried fruits and they all work. You do need to be careful with these if you are dieting as the dried fruit can be high in calories, as is most food if it tastes good.
Betty in ME

Hi Nancy,
This a re to Mr Drinkwater, about growing horseradish in N.W. Georgia. I said I did a search and Donna can grow it here. In the search it said if it is too hot, the horseradish will bolt in summer and not be good but it should be grown in the cooler seasons . We have a Holcombs nursery in this area that has anything you would want in the line of plants.
Tennesseyanky

Another maple syrup recipe, also no fat:

Maple Cocoa Shake
1 c. peeled sliced banana
2 T pure vanilla extract
2 c. ice
2 c. skim milk (or 1/2 lb. silken tofu)
2 T maple syrup
2 T unsweetened cocoa powder (optional)

Put banana,vanilla, ice, milk and maple syrup into blender & blend
until smooth. Pour into 6 glasses & add straw. Makes six 1 cup servings, 98.3 calories per serving.
( Source: The Healthy Kitchen, Andrew Weil, M.D. and Rosie Daley)
Athena in DE

Broccoli Bread
1 - 10 ounce package of frozen broccoli (chopped)
1 stick of butter, melted
1 medium onion, chopped
6 ounces of cottage cheese
4 eggs beaten
1 can Mexi-corn
1 box Jiffy corn muffin mix

Combine all ingredients except the corn muffin mix. Add the mix and mix well. Pour into greased 9 x 13 baking dish. Bake at 450 degrees for 25 minutes.
Tona in Bama

For Nancy in Schenectady
Most of the recipes that I send in, I have prepared or have tried that someone else cooked. Our entire family on both sides are great cooks. NO, I am not a professional by no means. My husband, Jerry, and I do a little catering and we will get in the kitchen and try to come up with new recipes or tweak the ones we have to make them better.

On the Saturday before Easter we cooked 40 whole chickens for several people that wanted them for their Easter Lunch/Dinner. We have a "secret rub" that we put on the chickens and also put it in the cans with the water. We also, stuff the chickens with onions after they are put on the cans. We also have a "secret recipe" white sauce that also comes with the chicken orders. We are checking into bottling our rub and white sauce mixture. Jerry has the white sauce mixture recipe worked out to where you just a few ounces to a quart of "KRAFT" mayonnaise (Kraft works best). I am enclosing a picture of our chickens standing at attention. (not sure Nancy can fit it into the newsletter).
Tona in Bama

Nancy, Hello and hope you and all your readers are having a Blessed Easter Season. This is for Don in Michigan. Hope you enjoy it Don
Susana in Louisiana

Olive Oil Dipping Sauce for Bread
1. 1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1/8-tspn salt
1/4 - 1/2 cup extra virgin olive oil

Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over.

For Anita in Texas ...... Yes, freezing bell pepper works great. I have done this for years. I just love having them in the freezer .. ready to use. I really enjoy having frozen chopped bell peppers and onions in the freezer. So convenient and ready to use.
Ann in Texas

Hi Nancy, and hello to all you NancyLanders. I'm responding to Trish in Fl. in the april 15th newsletter who said she wanted recipes for milky way bars. Here are two websites that have them: www.razzledazzlerecipes.com and www.recipes-to-go.com hope these recipes are what you are looking for. Question does anyone know what peach mix is (this is pertaining to a drink recipe that I copied)? does anyone know where one can purchase a bottle? Thanks to all in advance. Tona in Bama keep those recipes comin' they are sure wonderful!
Mary G. in CA.

This is for Sue in OK: the cheaper food saver bags are at: www.thesweetattack.com
Diane in Washington

Hi Nancy. Several of your members have asked about Hot Chicken Wings or recipes like that. I just wanted to add one more recipe to the bunch if anyone is interested. A dear friend of mine from Modesto, Ca. had given me this recipe several years ago, I make it all the time for a large group of people and there is never any left. All it is, is chicken drumettes, I usually buy Safeway's big bag of them, wing tips and drumetts for less than $10.00 or for a smaller group just buy drumettes whenever they are on sale and keep them in my freezer. Anyway it is real simple to make.

Just take 1 cup of water, 1 cup of slightly packed brown sugar, 1 cup of ketchup (any brand) and 1 cup of soy sauce. Add the chicken drumettes and/or tips and cook for about 30 mins. in a kettle on top of the stove. You will not believe how good these are. Everybody raves about them. Now if your chicken is frozen you will have to allow more time to cook. I always defrost mine. If I am cooking Safeway's big bag of tips and drumettes I double all the ingredients. I haven't tried the low sodium soy sauce but I don't see any reason why it wouldn't work just as well.
Linda in Grass Valley

Hi all, I have been experimenting with my Magic Bullet, For a decadent snack, fill the large glass with frozen strawberries, as many as it will hold and still get the lid on.

Add 1 tablespoon Splenda and ! tablespoon vanilla. Fill container with cream or 1/2 and 1/2 or 1% milk, what ever you choose. Put the lid on and pulse until berries are completely decimated. Open and you have a great soft serve milk shake or ice cream. I have used milk and half and half. Very tasty
jamtx

Nancy, I thought that Dyersburg, in West TN was a hot spot for tornados and severe storms but I am thinking that where you live may have us beaten.

I want to tell you that I tried the peach pullaparts and gosh.. What a wonderful dessert!!!

I would also like to share this dessert. It is wonderful for the summer months and since you freeze it, it is nice to have it ready when unexpected company comes.
Betty Ann In W. TN

Grans Dobosh Torte
1 cup heavy cream, whipped
1 frozen pound cake (10 ¾ oz)
2 packages German sweet chocolate
1/4 cup cold coffee
2 Tbs. Cognac

In double boiler melt chocolate and coffee together. Blend until smooth. Add cognac.

Slice slightly frozen pound cake into five layers lengthwise. To frost torte, fold whipped cream into cooled chocolate mixture. Frost each cake layer generously, then frost entire top and sides with remaining frosting.

Chill or freeze torte before serving. Slice to serve.

For Susanna In Louisiana, I made the layered lemon pie. It is so good and light. I added a little lemon juice to the pie filling. It is normally too sweet for us. it almost tasted like a whipped cheesecake with lemon topping. And Toma in Bama, I'm trying the smothered pork chops tomorrow night. Thanks to everyone for all your great recipes.
Karen, SW Arkansas

Hi Nancy,
What a blessing you and your amazing newsletter are to me; THANK YOU!

I would like to request the recipe for BLUEBERRY STUFFED FRENCH TOAST BAKE which appeared in your newsletter sometime earlier this year. If anyone has it, I would be so grateful if you will please put the date of the newsletter again. I printed a copy today as I was catching up on past newsletters. I realized later that I had printed it on top of another French toast recipe (quite unreadable) - what a goof!

Thank you so much. Marie in Washington state

For IG
The Portuguese Sweet Bread is in the February 1, 2007 newsletter.
gramaj

For Laure in North Hollywood:
See my recipe for Sugar Biscuit Ring in the April 23 newsletter.
grannym IL

Donna in N.W. Georgia
We grow Garlic here in Alabama. Just buy some dried garlic, separate into cloves and plant. That is all there is to it.
Tona in Bama

RE: In April 20th newsletter, Tona in Bama mentions a recipe for an absolutely decadent sounding candy - however, I have one question: is the 10 - 12 ounce bar of dark chocolate "bittersweet" or "unsweetened"? Thanks, Elaine in Ohio

I used bittersweet ~Tona

Country Fried Pork Chops over Cabbage
4 pork chops
salt and pepper
2 cups of buttermilk
1 sleeve of Ritz crackers
1 sleeve of saltines
2 Tablespoons of flour
Creole seasoning
1 head of cabbage, shredded
1/2 eggplant
1 cup of carrots, French cut
1 onion sliced
1 small jar of pimentos
1/2 can chicken broth
1 stick of butter
4 Tablespoons olive oil

Salt and pepper pork chops. Sprinkle both sides with Creole seasoning. Beat together buttermilk and eggs. Crumble Ritz and saltine crackers into crumbs. Add in 2 Tablespoons of flour. Stir together. Dredge pork chops into egg mixture and then dredge into crumbs on both sides. Fry pork chops in vegetable oil for about 6 minutes on each side or until done.

In a separate skillet, saute eggplant and onion in olive oil and butter. Add carrots and cabbage. Pour in 1/2 can of chicken broth and Creole seasoning to taste. Add pimentos and cook down until tender not mushy. Serve pork chops over cabbage mixture.
Tona in Bama

RE: Everytime I buy green bell peppers for a recipe I use half of it and put it in the frig and by the time I need it again it is a mushy mess. Can you freeze bell pepper for future recipes? I hate wasting half of one all the time.
Anita in Texas

Hi Anita ... go ahead and chop the bell pepper into the size pieces that you use. Spread the pieces out on a plate or cookie sheet. Freeze, then bag and keep in the freezer. That way you just take out what is needed for a recipe. This is how we do ours when our garden starts overloading us with bell peppers.....also, with Jalapeno pepper, I freeze whole then take out what I need, plop them in my little food chopper and I have jalapenos to put in my Mexican cornbread or other dishes.
Tona in Bama

This is for Susie in Indy

Another copy of my Layered Lemon Pie Recipe

Layered Lemon Pie
1 pkg (8-oz) cream cheese softened` 1/2-cup sugar
1 can (15.75-oz) lemon pie filling 1 carton (8-oz) whipped topping
1 graham cracker crust (-9-inches)

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate for 15 minutes or until serving. Refrigerate leftovers.
Susana in Louisiana

Tona in Bama
I just want to ask the difference between blueberry cobbler and blueberry breakfast cobbler ?

Nancy,
Since everyone liked the idea of the Layered Lemon Pie so much, I decided to send this Lemon Bread recipe along for you "lemon lovers." It was shared with my by a friend over a year ago and we are still enjoying it.

Lemon Bread
6-tbsp butter or margarine
1 1/4-cups sugar
2 eggs
a 1/2-cups all-purpose flour
1 1/4-tspn baking powder
1/2-tspn salt
1/2-cup milk
1/2-cup chopped walnuts or pecans
peel of 1 lemon, grated
juice of 1 lemon

Preheat oven to 325°. Cream together butter and 1 cup of sugar in your mixing bowl and whip until light and fluffy. Beat in eggs. Add the flour, baking powder, and salt to the creamed mixture gradually, with mixer on high - alternately adding in your milk. Remove bowl from mixer stand and stir in your pecans or walnuts and your lemon peel. Bake for 50 minutes to an hour or until wooden toothpick inserted in center comes out clean. Immediately after removing from oven, poke holes all over the top of the bread with a fork. Combine lemon juice and remaining 1/4-cup sugar and pour over loaf. Allow to cool in pan for twenty minutes. Run knife around edge of bread in pan to loosen any places that may be stuck and turn loaf out onto rack to cool.
Susana in Louisiana

For the person who wanted to know how to control fleas on her pets and yard. If you use lime on your yard that seems to get rid of fleas at least in your yard. Hope this helps.
Lora

Chicken Pot Pie
2 - 9" deep dish pie crusts
2 cans of chicken or 2 skinless boneless chicken breasts cooked
1 can of cream of chicken
1 can of Veg-All
4 ounces of sour cream
2 Tablespoons of mayonnaise
salt and pepper
1 cup Velveeta cheese, cubed

Preheat oven to 350 degrees. Separate pie crusts and remove wax paper. Mix together chicken, cream of chicken soup, Veg-All, sour cream, mayo, salt, pepper, and Velveeta cheese. Put mixture into pie crust in pan. Put other crust on top and pinch the edges to seal in mixture. Cut slits into top of crust. Place pie on a cookie sheet in case some mixture leaks out. Bake for one hour.
Tona in Bama

White Rotel Chili
4 boneless chicken breasts, cut into bite size pieces
2 cans of white beans
2 cans chicken broth
1 teaspoon of lemon pepper
1 teaspoon of cumin
1 teaspoon of garlic salt
1 teaspoon of chili powder
1 large onion
1 can of Ro-tel tomatoes
1 Tablespoon green chilies
2 Tablespoons of butter

Sauté onions in butter until halfway translucent. Add chicken pieces into onions. Add all seasonings. Let cook until chicken is cooked through. Add beans, Ro-tel tomatoes, chicken broth, and chilies. Let simmer for 30 to 45 minutes. Twice as good the next day. Add toppings of cheddar cheese and/or pepper jack and sour cream.
Tona in Bama

Cherry Dream Bars
1 (18.25 ounce) package white cake mix
1/2 cup margarine or butter, softened (divided)
1-1/4 cups rolled oats (divided)
1 egg
1 (21 ounce) can cherry pie filling
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
Whipped cream for garnish (optional)

Grease 13 x 9-inch pan. Preheat oven to 350. In large bowl, combine cake mix, 6 tablespoons margarine and 1 cup oats; mix until crumbly. Set aside 1 cup mixture.

To remaining crumb mixture, add egg and mix well. Press into greased pan. Pour pie filling over crust and spread evenly.

To reserved crumbs, add remaining margarine, remaining oats, nuts and brown sugar. Mix well. Sprinkle over pie filling and bake in preheated oven 30 to 40 minutes or until golden brown. Remove from oven and cool completely. Cut and serve with whipped cream if desired. Makes 12 servings.
Tona in Bama

Zesty Grilled Chops
3/4 c Soy sauce
1/4 c Lemon juice
1 tb Chili sauce
1 tb Brown sugar
1 ea Garlic clove, minced
6 ea Rib or loin pork chops

Combine the first five ingredients. Place chops in a glass baking dish and pour the marinade over. Cover and refrigerate 3-6 hours or overnight. Remove chops from marinade and grill or broil 4" from the heat to desired doneness. Brush occasionally with marinade.

NOTE: For best results grill bone side down (chop standing up not laying flat on grill).
Tona in Bama

Hot Deviled Potatoes
Real Food for Real People

2 cups Potatoes, mashed -- (may use instant)
1/2 cup Nonfat Sour Cream -- or yogurt
2 teaspoons Prepared Mustard
1/2 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Green Onion -- chopped
Paprika -- to taste

Prepare potatoes (if instant, according to package directions) or warm left over potatoes. Heat sour cream in a medium saucepan, being careful not to boil. Add mustard, salt & sugar, then stir to blend. Stir into hot potatoes. Add onion, and stir to blend. Spoon into foil baking shells and sprinkle with paprika.

Potatoes may be made ahead and refrigerated or frozen, then warmed by covering with a piece of foil and baked in a 350 oven for 15 - 20 minutes.
Tona in Bama

Easy Bread Bowls
Turn over a muffin pan or place custard glass cups upside down on a large cookie sheet. Spray with non stick spray. Use a can of large size biscuits (Pillsbury Grands) roll out slightly or flatten with hand and place over the "mold". You can also sprinkle some spices - any variety - on the raw dough before baking. Bake at 350 degrees till brown. Cool slightly and enjoy. Fill with anything.
Tona in Bama

Hello Nancy and all! Is winter over yet? I sure hope all of you up north of me see some sunshine soon! I feel so fortunate to be a Floridian! Hope you and the fur babies are doing fine Nancy and I'm glad that you had such wonderful trip. It is so nice to get time with family.

I wanted to tell Rose NC that I rarely use butter on my steamed veggies any more. I most always drizzle some good olive oil with what ever herb, oregano, basil, garlic even, that I feel like goes with the meal. And some times I just squeeze over some fresh lemon juice. Both are really good. Hope you try this, I'm sure you will like it. I also sprinkle some sliced almonds over. That is my favorite.

Tona in Bama, you slay me! Diet strawberry then Billionaire Pie right after!! How in the world do we make that choice!

Hope all is well with everyone. And to those in need, you are in my prayers.
Billie in Fl

The Strawberry Cheese Ball that Tona sent in, was originally called Plains Cheese Ring and attributed to Rosalyn Carter. The cheese mixture was formed into a ring and the strawberry preserves put into the open center of the ring.
Dawn in sw Ga

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