Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Note: The three clicks will be the area between the divider lines.

For Marlene Fl from the Sep 22 Newsletter try this site for your grandsons diet Healthy Recipes: Tasty, High-Fiber Dinners and Snacks | Food | Disney Family.com
http://family.go.com/food/
Caroline MO

For Candy asking about what kind of pork chop to buy-I have purchased thin, thick, with and without bone, Iowa chops, Amana chops, butterfly, etc and they are all good. Of course, the moistest chops are those browned and then cooked in a sauce or gravy of some kind, but fried chops can also be moist. I don't fry my chops. I grill them, but this is my favorite way to grill them. I wash them with water to remove any of the residue left from the cutting blade. I pat them dry and coat them in a little olive oil. Then I like the McCormick Rub (for pork). It gives the chops great flavor. I can't tell you how long to fry or grill them, as it varies with the size of the chop. Don't over cook them. You don't have to worry about undercooked pork like you used to. I think overcooking is the most common mistake cooks make. Chops are reasonably priced and lean enough to be compared to chicken.
Sandy in Iowa

I am looking for a recipe for pina colada salad made with pina colada rum Can anyone help Thanks in advance. Marcie from WI. I was also wondering if anyone had any ideas what to do with Delicious Apples Tree had an abundance of them and have no idea if they can be used in recipes
like other types of apples
Thanks Marcie from Wi

This is not a cooking question, but does anyone know a good way to clean stainless steel appliances? I recently bought a French door stainless steel refrigerator/freezer (double door refrigerator with freezer on bottom) and stove. I cannot seem to find anything that cleans without streaking. The refrigerator is very big and so streaks really show up. Help please.
Thanks
Sandra from Oregon

This recipe has been around for a long time.
JL in South Jersey

Pecan Cookies
1 cup butter
1/2 cup brown sugar
1 egg yolk
2 teaspoons vanilla
2 cups sifted all purpose flour
1 cup chopped pecans

Cream butter and sugar until light and fluffy. Add egg yolk and vanilla and beat thoroughly. Add pecans and flour and mix well . Use a teaspoon of dough per cookie and shape into balls on ungreased cookie sheets. Press each cookie gently with tines of a fork. Bake at 400° about 8 to 10 minutes or until delicately browned.
JL in South Jersey

This is for Boots in Va regarding the deviled eggs. I make mine the day before but keep the filling and egg white halves separate in containers. I assemble them at the site or just before leaving the house.
Margo/Boston

Everyone says the roomba batteries are so high. Has any one checked Ebay. I saw them on there for $45 buy now. I was looking because my floors are always dusty feeling due to the dirt front yard (trees equal no grass) and I thought that would be the thing I needed. I am still looking in to it.
Amy Byrd

For Boots in VA: Yes, you can make the eggs the day before and they will be fine the next day. This is how I do it because I am not an early bird to get up and cook for a pot-luck of any kind. I usually take 'angel' eggs because they are the perfect thing for me. The day before the big meal, I boil my eggs and peel them and cut them in half and separate them. I put the white halves in my carrier made just for eggs. I put a paper towel under and over them to soak up the moisture. Then I mash and mix in the mayo and salt and pepper in. I put this in the frig too. I sometimes do this 2 days before the meal. It just depends on how early or late the meal is supposed to be. The night before, I stuff the eggs using my cake decorator. Makes pretty eggs and there's never been any made like mine--so far. Oh and I remove the paper towels and dry out the container before I stuff the halves. And the last time I made eggs I did turn the carton on it's side for a while and the yolks were pretty much centered in the eggs. I had gotten that idea from this newsletter I think. This is how I do it and I've never had any complaints and never had any eggs left!
Sandee in West TN

To anyone who's wondering if the hard boiled egg tip works, it does. I tried it today and it popped right out of the shell. I had seen the video a month or so ago, but didn't try it then. When I saw it in the newsletter recently I thought I'd give it a try and sure enough, it works. I'll do my hard boiled eggs this way from now on. Thanks for the reminder.
Cheryl in North Olmsted, Ohio

Thanks for all the "impossible pie" recipes in the September 23rd newsletter  Nancy. I am going to try the tamale pie tomorrow.
Ella in Ca

Newsletters I send out daily.

This Newsletter
Nancy's Kitchen - All Easy Recipes - Recipe Exchange Newsletter are all the same newsletter. Back in 2001 these newsletter were combined into one newsletter. Sent out 6 days a week.
http://groups.yahoo.com/group/Nancy_Land/


WhatsCookin
Has a recipe or several recipes each day with a thought for the day. This newsletter a completely different newsletter than the one listed above. Has different recipe(s) and thought for the day than the other newsletters I send out.
Newsletter is sent out M-T-W-F (not Thursday)
http://groups.yahoo.com/group/dailyrecipes4you/

Daily Recipe(s) for You
Has a recipe or several recipes each day with a thought for the day. Different than the two newsletters listed above. Has different recipe and different  thought for the day. Newsletter is sent M-T-W-F. (not Thursday)
http://health.groups.yahoo.com/group/whatscookin2/

Daily Horoscopes
Has a horoscope for the next two days (if you are in the US). Two days are sent out each day so the members on the other side of the globe can get their horoscope in a timely manner. It has a thought for the day and is sent out daily M-T-W-F (Friday has the weekend horoscopes.)
Sign Up box is on http://members.amaonline.com/liz/

 
Order Food & Dining Catalogs from Catalogs.com & 
Order Art, Hobbies & Crafts Catalogs

Would love your favorite GT Express recipes, all you wonderful cooks! Also does anyone have thoughts on Jack Lalane's juicer.
Thank you-Sue

Comment
Please remember recipes copyrighted by GT Express can not be posted to the newsletter.
Nancy Rogers

Billie in Fl.---I would love to make the corn dogs in GT Express. Can you send that recipe and other TNT favorites of yours, please. My grandkids love that machine too!
Thanks, SUE

Halloween Recipes | Pumpkin Recipes
http://www.nancyskitchen.com/halloween-recipes/

For Judithe wanting Indian Pudding.

Indian Pudding
Serves 8

5 c. milk
3/4 c cornmeal
1 c. maple syrup
1 c. raisins
4 Tbl butter
1 Tbl molasses
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

Preheat oven to 300F. Grease 13 x 9 baking dish.
Heat milk in a large saucepan over medium heat. Slowly sprinkle in the cornmeal while whisking. Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until thickened.

Reduce heat, add syrup, raisins, butter, molasses, spices & salt and stir another minute or two. Pour into baking dish.

Bake 2-1/2 hours. Serve warm with ice cream.
Bonnie in Delaware

Spinach and Cheese Roll-Ups
4 tsps chopped sun-dried tomatoes
4 tsps water
1 (8 oz) block cream cheese, softened to room temperature
1 tsp crushed garlic
1 box (10 oz) Frozen Birds Eye Chopped Spinach, thawed and squeezed dry
1/2 cup chopped black olives
3 spinach or whole wheat flour tortillas (10-inch rounds)

Place the tomatoes and water in a small microwave-safe dish and microwave for about 30 seconds or until the water comes to a boil. Remove the dish from the microwave and set aside for10 minutes or until the water has been absorbed and the tomatoes are soft.

Place the cream cheese and garlic in a large bowl and stir to mix well. Finely chop the tomatoes and add them to the cheese mixture along with the spinach and olives. Stir to mix well.

Spread each tortilla with 1/3 of the cheese mixture, extending the mixture all the way to the top and bottom edges, but only to within 1 inch of the sides.

Starting at the bottom, roll each tortilla up tightly. Cut a 1 1/4-inch piece off each end, and discard. Slice the remainder of each tortilla into ten 3/4-inch pieces.

** I have added chopped onions, mushrooms, or peppers to this on occasion.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

Hi Nancy and Happy Birthday.
Re: 9/21 newletter, Fran, Upstate New York requested apple recipes. Here are two of my favorites.

Baked Apples (Amish recipe)
Boil together until thickened:
1 c. sugar
1 c. brown sugar
1/2 c. flour
1 c. water
1 t. cinnamon
2 t. butter
Pour over peeled, cored half apples. Bake 30-45 minutes at 350 or until apples are soft. This makes a butterscotch favored sauce that becomes very thick as it cools.
Carolyn from Edon

Here is the second recipe and my favorite.

Dutch Apple Pie Dessert
2 c. flour
1 c. water
1 c. brown sugar
1 c. sugar
1/2 c. oatmeal (quick)
3 T. cornstarch
1 t. salt
1/4 t. salt
3/4 c. melted butter
1 t. vanilla
2 c. diced apples (more if desired)

Mix flour, brown sugar, oatmeal, salt and melted butter to crumb consistency. Keep out 1 cup of mixture for topping. Spread remaining crumbs in in deep pie pan (or if doubling, a 9x13). Lightly press crumbs into pan. Do not press hard or you will have a crust so hard you can't eat it. Cover with apples. Bring water and sugar to a boil. Add cornstarch, salt and vanilla together, then add to sugar water. When thick, pour over apples. Top with remaining crumbs. Bake 55 minutes at 350 or until crust in brown and crunchy. Great with whipped cream or ice cream.
Carolyn from Edon

Nancy, I hope someone can answer this question for me. Is there a difference between a Muffin and a Cupcake. I was always under the impression they were one and the same until my daughter said there is, but couldn't tell me what it is. Thanks for all you do, and Happy Birthday to you. Today is also my 31st Wedding Anniversary.
Emily, So. FL

Crab Melt Sandwich

Butter
4 sourdough rolls, split
1 pound jumbo lump crabmeat or good canned crab
1 tablespoon fresh lime juice
1/3 cup pimiento cheese
1 generous tablespoon mayonnaise
1 teaspoon coarse-grain mustard
Salt and pepper to taste
6 tablespoons grated cheese, such as cheddar or Monterey Jack

Preheat broiler. Lightly butter rolls and toast under the broiler until lightly browned, about 1 to 2 minutes. Turn oven to 375.

Gently mix the crab with lime juice, pimiento cheese, mayonnaise and mustard. Season to taste with salt and pepper. Mound the mixture on toasted roll halves, top with grated cheese and bake until hot and the cheese melts, about 10 minutes. Garnish the plate with mixed greens. Makes 4 servings.

Tona Haggermaker
http://groups.yahoo.com/group/cookin_with_haggermaker

Nancy, Thank you for the "Impossible" recipes. It brings back fond memories of my father. When my mother passed away my daddy learned to cook (at age 84). He did very well, even making jelly with one of my mother's friends. He mastered meatloaf, spaghetti and quite a bit more but his prized recipe was "Impossible Cheeseburger Pie."
Anita in Camarillo

Top 100 Recipe Sites

Hi nancy!
This is my favorite apple cake recipe because anything with chocolate in it can't be bad.

Apple Cake
3 eggs
1 cup vegetable oil
1 3/4 cup sugar
1 tsp cinnamon
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
i cup chopped nuts(walnuts)
i cup chocolate chips
6 medium apples peeled and sliced

preheat oven to 350 degrees

Spray 9x13 baking dish with baking spray or lightly grease. In a large bowl beat together eggs, sugar and oil. In a separate bowl, mix cinnamon, flour, salt, and baking soda, then add to egg mixture. Mix by hand, batter will be slightly stiff. Fold in nuts and chocolate chips. Gently fold in the apple slices. Spoon batter in into pan and bake for 50 to 60 minutes until toothpick comes out clean.
LORENE in Novi MI

Here's another oldie that has been around for a long time.
JL in South Jersey

Treasure Bars
1 cup sifted flour
1/2 cup brown sugar
1/2 cup butter
1 cup brown sugar
2 slightly beaten eggs
1 teaspoon vanilla
1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1 cup shredded coconut
1/2 cup chocolate pieces

Combine flour and ½ cup brown sugar, cut in butter. Press into greased 13 by 9 by 2 inch baking pan. Bake in moderate oven 350° for about 12 minutes. For topping, gradually add brown sugar to eggs, beating till light and fluffy. Blend in vanilla. Add sifted dry ingredients. Stir in nuts, coconut, and chocolate pieces. Spread over baked crust. Bake 25 minutes more. Cool and cut in bars.
JL in South Jersey

Yikes, the hard boiled egg tip looks nasty. Why would I want an egg that someone has probably spit on by blowing it out of the shell? Looks fun to do, but doesn't look very appetizing to me. I'm sure glad I don't care for deviled eggs.
LOL Dar in IA

Good morning Nancy,
We are back! It is so good to be home, but we had a good time visiting with friends in Laramie and my son and family in Colorado Springs! Sure cold (for us) up in Wyoming now! Glad we moved!

WOW! Nancy’s is #1! Top 100 Recipe Sites http://www.top100recipesites.com/index.html
Let’s keep it on top!


Candy in the 9/23 newsletter who is looking for a way to fix pork chops, I always buy center cut, bone in, pork chops. Then I dip each one in beaten egg wash, then crushed ritz cracker crumbs or instant potato flakes before cooking. I also lightly salt and pepper the chops before cooking. I pan fry them in olivextra (part olive oil and part canola oil) oil at a med. high temp till crispy and browned on both sides. They are never dry or over cooked and so good with applesauce on top! This is our favorite way to fix pork chops! No gravy or a lot of extras, just pork chops!
Chris in NM

Apple Crisp – my way!
http://whatscookin.proboards4.com/index.cgi?

10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water – ONLY if not frozen!!!
1/4 tsp. nutmeg

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F (175 degrees C) for about 1 hour OR till browned and bubbling. Chris in NM


For Judithe AKA Old Fashioned Girl in the 9/22 newsletter looking for substitutions for ingredients, just check these out! The link is also posted on the Message Board!

http://www.landolakes.com/mealideas/Substitutions.cfm

Buttermilk
Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5 minutes.

Substitute 1/2 cup plain yogurt plus 1/2 cup milk for 1 cup buttermilk.

Sour Cream
Substitute 1 cup plain yogurt for 1 cup sour cream.

Flour, Self-Rising
Substitute 1 cup all-purpose flour plus 1-1/2 teaspoons baking powder and 1/4 teaspoon salt for 1 cup self-rising flour.

There are many more listed on the page. Just click on the link above!
Chris in NM

For Shirlee regarding dry chicken breasts: in the 9/20 newsletter, My chicken breast tenders come flash frozen in a 2 lb. freezer bag. I always thaw them, then coat with either flour or instant potato flakes before pan frying. They are never dry. Maybe you cook them too long? If I want to make enchiladas or salad or soup, I boil them, then cut up for whichever dish I am making at the time. Go to http://whatscookin.proboards4.com/index.cgi?
and you will find pages of excellent chicken recipes!
Chris in NM

For anyone wanting to know how to search for recipes in past newsletters, click on this link
http://www.nancyskitchen.com/newsletter-index.htm and you will find a search area.
This is the one I use. Also if you click on
http://www.nancys-kitchen.com/newsletter-index.htm
and then any of the monthly alphabetical indexes you will also find a search area. Good luck!
Chris in NM

Don’t forget Nancy has another web site that has lots of great recipes
http://www.123-free-recipes.com/index.php
I go there every day!
Chris in NM

Nancy, with winter knocking on the door this recipes comes from Cooking Aboard the Schooner Manitou by Wendy A. Foss. I have made this often for a different recipe from mine. You can use this with spaghetti, lasagna and baked Ziti recipes.

Basic Tomato Meat Sauce
1/4 cup olive oil
6 cloves garlic, minced
2 to 3 onions, chopped
4 bell peppers, chopped
2 lbs. mushrooms, sliced
2, No. 10 (3 quarts), cans crushed tomatoes
2 cups dry red wine
1/4 cup oregano
1/4 cup basil
1/4 cup parsley
salt & pepper
1-1/2 lbs. hot Italian sausage
1-1/2 lbs. sweet Italian sausage

Heat olive oil in a large stockpot. Add garlic, onions and peppers. Sauté several minutes, until onions begin to turn translucent. Add mushrooms; sauté another few minutes until mushrooms are tender. Add tomatoes, wine and seasonings. Let simmer an hour or two. Meanwhile, in a separate skillet, brown sausage, squeeze it out of the casing first, and drain it well. Add to sauce.

Everyone have a great day. Nancy and 2 legged associate take care and stay safe and cool.
Susie Indy

This is for Candy who wants to know how to get a tender pork chop. I but a whole pork loin, when on sale, and have it cut into 1/2 to 3/4 inch slices. I think thicker chops turn out juicer. I just dip them in water, coat with flour seasoned with salt and pepper. Have your oil hot before adding chops. I use enough to come about halfway up the side of the chop. Not covering the meat. Brown on both sides, just a couple of minutes, and reduce heat and cover with a lid. Turning one more time. They don't have to be cooked as long as we always thought. You can always cut into one to check for doneness. Mine always come out juicy. Just be patient and don't fry them to hard or to fast.
Good Luck, Beth in PA

Now that the temperatures are getting cooler here in South Dakota, I have a couple of recipes I would like to see if anyone has. One is for cheeseburger soup and the other one is for loaded bake potato soup. Thanks so much in advance!

A Great Big Thank You to you Nancy for all your hard work!
Melissa in South Dakota

Hi Nancy and friends: Does anyone have a recipe TNT for carrot cake.

hi Nancy and friends: Does anyone have a TNT recipe for whoopie pies using a store bought cake mix? I know it can be done, but am not sure if I make the cake mix as directed, or if I mix it up differently? Thanks, and I love this site.
linda in NH

Nancy, want to thank all the ladies that have help feed the hungry, The cook book went very well, but I still have about hundred books left, if anyone would like to help feed the hungry, with all the flood, this would really help a lot of people. You can contact me at MCavalcan9@aol.com if you want a cookbook and help people at the same time, book is $12.50 with the shipping and all profit goes to help feed the hungry.
Marlene of Fl.

Hi, Nancy... My son, Evan, decided to become a Tiger Scout this year and it's time for their annual popcorn fundraiser. Most of my family live out-of-state and the pack leader had mentioned that we are able to sell the popcorn on-line. It will be be delivered right to your door, or the person that you are buying it for. The other nice option that they have is that you can send it right to our troops! You can buy the popcorn on-line at any time of the year, but our fundraiser is over on October 28. Here is the website, if you'd like to take a look:

http://www.orderpopcorn.com/Store/Catalog/Default.aspx.
Please put TEPJBXW in the order key

so that Evan gets credit for the sale and thank you for looking! Evan is only six, but he wanted me to tell you all thank you, too!
Shelley in PA

Comment
Normally I don't put projects like this in the newsletter but liked the idea of being able to send popcorn right to our troops. I made an exception this time.
Nancy Rogers

Some of the soup recipes I enjoy. I tend to substitute when a recipe has high fat content. Example in the broccoli soup. I substitute cream for milk. It doesn't make it taste as rich but it is still good.

Cream of Broccoli Soup
1/4 c. chopped onion
2 tbsp. butter or margarine
2 pkg. (10 oz. each) Birds Eye broccoli with cheese sauce
2 c. chicken broth
1/2 c. heavy cream
1/8 tsp. white pepper

Sauté onion in butter until tender, but not browned. Add broccoli with sauce, chicken broth, cream and pepper. Cook over medium heat until thoroughly heated, about 5 minutes.
Makes 5-1/2 cups or 6 servings.

Ground Beef Soup
1 lb. ground beef
1 tbsp. oil
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. sliced celery
2 tbsp. flour
1 (13-3/4 or 14-1/2 oz.) can beef broth
1 (14 oz.) can Italian or Mexican tomatoes
1 can water
1 tsp. Worcestershire sauce
Salt & pepper
1/2 c. frozen peas
2 tbsp. parsley

Brown ground beef in soup pan. Remove beef with slotted spoon. Add oil to pan, add carrots, onion, celery. Cover and cook about 5 minutes. Stir in 2 tablespoons flour, cook 1 minutes more. Add beef broth and tomatoes, chopped with juice and water. Add seasonings, bring to boil, cook gently about 1/2 hour. Stir in peas and parsley, cook few minutes more.
Makes about 6 cups.

Easy Beef Soup
1 lb. ground beef
6 c. water
3 bouillon cubes
1 1/2 - 2 c. stewed tomatoes
1 c. diced celery
3/4 c. rice
1/2 tsp. salt
1/2 tsp. oregano
1 envelope. onion soup mix

Brown ground beef with celery and add the remaining ingredients. Cook for 40-45 minutes.

Ground Beef Vegetable Soup
1 lb. ground beef
1 c. chopped onion
1 c. diced raw potatoes
1 c. sliced carrots
1 c. sliced celery
2 (16 oz.) cans whole tomatoes, cut coarsely
5 c. water
1 tbsp. salt
1/4 tsp. basil, crushed
1 bay leaf
1/4 tsp. pepper
2 tbsp. instant beef bouillon
1 (16 oz.) can whole kernel corn, undrained
1 (16 oz.) can cut green beans, undrained
1 (16 oz.) can green peas, undrained

Brown ground beef and onion until meat is slightly browned; drain off fat. Add remaining ingredients except corn, beans, and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables, continue heating 5 minutes.

Cream of Tomato Soup
1 (32 oz.) can diced tomatoes
1 (9 oz.) can chicken broth, undiluted
1 oz. butter (1 tbsp.)
2 tbsp. sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 tbsp. chopped onion
Pinch of baking soda
2 c. cream

Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve and enjoy.

Cream of Asparagus Soup
1 lb. fresh asparagus
3-1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid and heat through.

Vegetable Soup
1/2 c. barley
1 can stewed tomatoes
1 c. potatoes, cubed
1 c. celery, chopped
1 c. carrots, chopped
1/2 head cabbage, cut up
1/2 white onion, chopped
1 pkg. frozen mixed vegetables

Simmer ingredients for 3 to 4 hours. About the last hour, add 1 package of frozen mixed vegetables.

Easy Navy Bean Soup
1 can navy bean soup (regular size)
1 can water
1 stalk celery, cut in small pieces
1 carrot, cut small
1 tbsp. chopped onion
1 sm. potato, cut in small pieces
1 chicken bouillon cube
Some parsley flakes

Simmer all together until vegetables are tender.

Bean Soup
1 lb. dry navy beans (soak overnight)
2 qts. water
1 lb. meaty ham bone
1 tsp. salt
5 whole peppercorns or 1 tsp. pepper
1/2 c. chopped celery leaves
1 chopped med. onion
1 bay leaf (opt.)

Put in crockpot, cook on low 8 hours.

Chicken Soup with Rice
2 whole chicken breasts
8 bouillon cubes (chicken)
1 can cream of chicken soup
Salt and pepper to add taste
1 tsp. celery salt or flakes
1 1/2 c. minute rice

Put chicken in 2 or 3 quarts of water. Add bouillon cubes and seasoning. Bring to a boil and cook until chicken is done. Remove chicken, let cool, debone and dice into cubes. If water evaporates add more water. For each cup of water add one more bouillon cube. Add diced chicken and rice to a boil. Cover and simmer for five minutes. Turn off heat and cool.

Domains I have for sale at Sedo. 
These are domains and do not include a web site with them.  Most people collect little trinkets over the years.  I collected domain names since 1996. I am selling only the domain name. 
Contact me by email everyday_recipes@yahoo.com
if you have an interested in purchasing one of these domain names. I must be a domain addict.  When I see a domain I like I buy it.  Now I have more than I will ever use.

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