CLICK HERE 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.

Breader Bowl and Onion Blossom Maker Set -
view a quick video and discover how to use
both to make the perfect onion blossom.

This is an old recipe from the Dromedary Date Company.

Old-Fashioned Date and Nut Bread
3/4 cup water
1/4 cup shortening
1 8 oz package chopped, pitted dates
3/4 cup chopped walnuts
2 eggs, slightly beaten
1/2 tsp Watkins Vanilla
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
1-1/2 tsp baking soda
1/2 tsp salt

Preheat over to 350º. Grease and flour a loaf pan. In small saucepan, bring water and shortening to a boil. Pour over dates in a medium bowl. Allow mixture to stand 15 minutes. Stir to blend. Add nuts, eggs and vanilla. In a small bowl, combine flour, sugar, baking soda and salt. Stir into date mixture until blended. Do not over mix. Pour into pan. Bake 65-70 minutes or until cake tester inserted in center comes off clean. Cool. Loosen edges with spatula, turn out on wire rack to cool completely. Makes 1 loaf.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order Toll Free: 888-965-7070

Watkins Dessert Mixes and all on sale. Each container makes 17-37 servings. On a snowy evening, chocolate or butterscotch would taste wonderful!

Dear Nancy: Thank you...Thank you... Thank you so much for getting me back on line for the newsletter. I have really missed you guys these past 2 months. I still do not know what happened that I stopped receiving it. I know I have missed some great recipes, but that can't be helped. We will make up for it in time.

I do hope everyone in Nancyland will have a Wonderful and Merry Christmas and a very prosperous and Happy New Year.
Nell in VA

Comment
One of our recipe family members took the time to call her ISP and let them know the newsletter was not spam.  It helped all of us to get the newsletter coming again.
Nancy

Holiday Recipes
Homemade and Gift Jar Mix Recipes
Ham Recipes
Salad Recipes
2 Ingredient Fudge Recipe

Top 100 Recipe Sites

I really love almond bark (white chocolate) and recently bought some. Trouble is I don't know what to do with it. I would love it if some NancyLanders shared some candy recipes that use almond bark, particularly those with cereal, nuts and marshmallows. I have looked all over different web sites and can't seem to find what I want. Thanks for your help, everyone!
Jolene in Oregon

Picked up a dozen Ginger cookies at Walmart's bakery. Does anyone have a recipe for these? They weren't Gingersnap cookies, but a lighter type - no strong molasses flavor. They were delicious. Hoping someone has a TNT recipe for something similar. Thanks in advance.
Remppmom - Greeley, CO

I would like to download Audrey's recipe card but am not having any luck. Can someone help me. Thanks.
Mary Jo in MD

Aunt Nancy;
I have the second in the series of three (or even possibly four) free recipe cards that are my gift to your readers. I have posted it on my blog today. This one is blank with lines or without lines so that it can simply be printed out and hand written or someone can use their computer to add their recipe to it.

The permalink address for this post is http://www.daisiecompany.com/blogs/audreyjeanne/?p=299
The regular blog address is: www.daisiecompany.com/blogs/audreyjeanne. I hope your Nancylanders are having a very Merry Christmas!
Love, Audrey

Happy Holidays to all! This is for Camille concerning the vanilla extract from Costco. I also buy this and yes! it is a great value! It says Madagascar Bourbon vanilla and that is supposed to be excellent. I know what you mean about the McCormick brand. In my opinion it is way overpriced.

Thank you Nancy for all your hard work and commitment. Best Wishes to you!
Warmly, Jeri K. from Glen Cove LI

Camille said:
I just got the shock of my life when I went to Costco and bought 16 oz. of pure vanilla for $6.

I have been buying McCormick at the supermarket and paid almost $6 for 1 oz.

Has anyone every bought from Costco and are they the same? The one from Costco reads "100% pure Madagascar bourbon vanilla, pure extract", and McCormick reads, "pure vanilla extract". Thanks for any comments about this. Have a great Christmas everyone. CAMILLE

One of our members sent in a message about some of the Mexican Vanilla. I can't find her message anywhere. I am so sorry it got lost in all the spam messages on my computer. Here are some of the articles I found on the net about it.

Vanilla
Bargain vanilla may be a danger
How do you know if it's pure vanilla?
Courmarin
Make sure to buy products labelled "courmarin free".
Mexican Vanilla
What's in Your Vanilla?
All About Vanilla

I've been using the vanilla extract from Mexico, the clear one, for years now and I wouldn't bake another cookie without it but I have a problem now, my friend and her husband use to travel to Texas and go down to Mexico and get the vanilla for me but now that's over so now I don't know where I can get it from. It's called DANNCY. I hope someone can help me soon, I do have two small bottles left.
Bev. from Bay City, Michigan

This is in response to Camille and her request for information about Costco's Vanilla. I've been using it for a couple of years now. It tastes fine, no difference whatsoever. I've always bought pure vanilla, and always the cheapest I could get because it was so costly. Costco's is pure and yes it is 16 ounces and I think I just paid $5.97 for the bottle I bought last week. I might try the Mexican Vanilla if I can find it in one of the local Hispanic groceries down
here. I'm curious to see if there is any difference in taste.
Nancy Z-R in S FL

Hi and Happy Holidays to all,
Years ago, when I seemed to have more time even with little ones at the time, (Or maybe I am just slowing down) I made a Spritz Cookie that called for a small package of either a red flavor or lime flavor of Jell-O. This added a fruit flavor as well as color to the cookie. I would like to make them again this year, but have been unable to find my recipe. Would any of you maybe have this old recipe laying around? Thanks in advance for the help.
Karen, Il

This is Sue from NH- and Id like to tell Nancy from Florida that I, too, was a faithful listener to the Yankee Kitchen "Gus Saunders" I planned to send in the Andrews Fudgies recipe but others beat me to it, I will check my notebook, if I can find it, for the coca cola cake; Meanwhile, I lost one of the recipes from his show, it was called "All At Once Spaghetti" and it was terrific- would you by any chance have that one?

To Barbara in AL. and Sybil in Quebec, You both are wise women ! You opened my eyes. Tomorrow I am getting out my mothers sterling flatware and using it everyday.

I do use some of my Depression glass from time to time, as, it is special to me. Like you say, enjoy it before I die and someone else enjoys it.
Sybil in Fl.

To Jen G in W Va
I just made the One Cup of Everything Cookies
and loved them. If you don't want to include PB why not try Butterscotch chips.

Merry Christmas to all.
Trish in Fl

Nancy, don't apologize for not sending out the newsletter on Wednesday because you visited with a friend you hadn't seen in years. We need to take every opportunity given to visit with friends and relatives because it may be too late one day and we never know when that day may be. I hope you two had a wonderful time reminiscing and catching up on each others lives. We missed you on Wednesday, but we all have so many recipes we will never get them all tried. So next time you have the opportunity to be with a friend or loved one-take it. God bless and Merry Christmas.
Connie in TX

Comment
Most of the newsletter was done on Wednesday but didn't have time to finish it. Enjoyed my time with my friend. Closer to Christmas I plan to take several days off. I have a Christmas function Wednesday night (Dec. 19) and probably won't send the newsletter out that night as well. Most days I spend 8-10 hours a day adding recipes into the database from the newsletters 1996-current. In the past week there are over 2700 recipes added from the 1996 to current.

1996 Alphabetical Index to Recipes

There will be no recipes added for the years 1998-2000 because I did not own the site then. I sold it in 1996 and bought it back at the end of 2000.

New recipes have been added to
2002 Alphabetical Index to Recipes
2003 Alphabetical Index to Recipes

Several days were added to the
2007 November Alphabetical Recipe Index

This week's recipes have been added to the
2007 December Alphabetical Recipe Index

The recipes have been added to my Abby's Kitchen site because the database crashed on Nancy's Kitchen a while back.

This is for Camille regarding the pint bottle of vanilla from Costco. Camille, I only use the real vanilla extract that I purchase from either Sam's or Costco. My current bottle is McCormick, and my bottle that I'm getting ready to open is made by Tone's. I know there was a lot of discussion about using the Mexican vanilla, but I have read too many things--not inferior taste, which someone was concerned about, but the possibility that Mexican vanilla is derived from Tonka Beans, which contain coumarin, a possibly deadly poison (from which the rat poison warfarin is made of). Here is an interesting article regarding vanilla, but you can also read information regarding Mexican vanilla. Tonka bean was outlawed by the FDA in the US in the 1950's; however, many Mexican vanilla's are made from Tonka bean. If you purchase Mexican vanilla in the US, however, you should be safe from dangerous additives. Here is the link regarding Mexican vanilla: http://gourmetsleuth.com/vanilla.htm

And for the question that Camille was asking, I use my Costco/Sam's vanilla all the time. I add to baked goods even when recipes do not call for them (such as adding to a box cake mix for a deeper intensity of flavor). Good luck, Camille!
Tina

SYBIL from QUEBEC asked about using the good dishes and china. I am probably the wrong person to ask as I have quite an affinity for china. We use the Johnson Brothers (ironstone, I think, not a bone china!) for daily meals. I have a set of Johnson Brother's Friendly Village that comes out only at Thanksgiving. I have Lenox Holiday for Christmas. I always host my family for the Christmas party. We have lunch and open presents. Even though we are preparing to move, I have not yet packed my Christmas dishes and we most certainly used them (already had that dinner, as my family is very large and this way the smaller groups can do their own thing on Christmas). I have enough silver for the dining room table and one card table of family, the rest of the tables are set with my more fancy stainless steel. I do this as it makes the whole affair so nice and my family appreciates me honoring them by using the 'good stuff'.

Normally, the tables are set with crystal, but that was already packed and in storage when I emptied my china cabinet to have our wood floors refinished. Then, on Christmas morning, we eat our breakfast from the Christmas dishes before having Christmas dinner at one of my in-laws. I also have my Mother's china, a Noritake pattern from pre-WWII. I have purchased on ebay enough for each daughter to have place settings for 10. This china is also in the china cabinet, but is used on Easter and other occasions. This, like my crystal, was packed for the wood floors to be refinished. We will be moving in the spring of '08, and I am so looking forward to getting all my things back out.

As I said, I have my Mom's china. Her china sat in her china cabinet for my entire growing up. I can honestly say I never remember it being used. I feel like this is what is is for. Besides, a real bone china is extremely sturdy, as thin as it may look.
Tina

Hey, everyone out there. In this area, there's a sports bar chain (Bailey's), at which I ordered up some corn chowder. What a pleasant surprise, as it was the best corn chowder I'd ever had (my husband makes it all the time). What distinguished it from any other corn chowder was the sweetness, along with chunks of chicken. Is anyone familiar or, perhaps, have a recipe which might fit the bill? All suggestions appreciated.
Lois - Richmond, VA.

This is for Penny from Wisconsin & AZ, who posted the Cherry Pecan Slices recipe in the 12/13 newsletter. The recipe sounds great. I would just like to know if you slice the rolls before or after you bake them. Thanks.
Robbie Bowling Green, In

For AnnE, PA you requested a French Toast from Christmas breakfast, this is a recipe I use every year and it is always a hit.

Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tbsp corn syrup
12 slices of bread (I use white, cut off crusts)
1/4 cup sugar
1 tsp cinnamon
8 eggs
1 1/2 cups milk
2 tsp vanilla
1/2 tsp salt

In saucepan over med. heat bring brown sugar, butter and corn syrup to a boil. Stir constantly. Remove from heat and pour into a greased 9x13 pan. Top the caramel with 6 slices of bread. Sprinkle with 1/2 the cinnamon sugar mixture. Top with remaining 6 slices of bread. Sprinkle with remaining cinnamon sugar mixture. In a large mixing bowl combine eggs, milk, vanilla and salt, beat well. Pour over bread and chill overnight. Let sit at room temp for 30 minutes before baking. Bake uncovered at 350 degrees for 30-35 minutes.

For a very special treat spread raspberry jam and cream cheese mixed together between the bread slices and following the instructions as written. Excellent. Can also bake when finished making, but better if sat in refrigerator overnight.

I usually serve this with fresh fruit on Christmas morning.
Linda, Ft. Collins, CO

To Jeanlock in McLean VA. Croat’s or people from Croatia are part of a ethnic group called South Slavs. My own connection to Croatia has part of the family coming from Bohemia to Croatia in the 1700’s. So it is possible that there are some common themes in food.

I sent the recipe Croatian Stuffed Cabbage

that you saw. I got it from Robert Jerin. He is a Genealogist that has a deep interest in the people of Croatia. He is also part of a Croatian Museum in Cleveland, Ohio. Now the challenge for you Jeanlock is to share your Slovak recipes!

Siggy & Ditto’s Uncle (Shame on Nancy’s money hungry cat)!!!

Comment
I was going to include some pictures of Ditto and Siggy but it appears Sticky Paws has taken the small adapter I use to load from the camera SD card to the computer.
Nancy

To Alice, in the December 12 and 13 newsletter, you referred to a chocolate Peanut butter pie, and using sugar free pudding for your diabetic friends. I couldn't find the pie you were talking about in Monday's newsletter. I must have overlooked it somehow.
Dee in S. IL.
Proud Army Mom of MP Daughter

Comment
It was in Monday, November 19th newsletter.

For Betty Dunn, Md, your cookbook was sent out Nov. 20th. You should have received it by now. Please check with your postmaster and let the church know. Hope you have received it by now.
Betty T. Ga.

This is in answer to Kathy Clark in SW KS-newsletter Dec 12-13, She was looking for a pizzelle recipe. I have used this one for a long time and it came with my pizzelle machine. I liked it so well have never looked for another one.

Pizzelles
6 eggs
3-1/2 cups flour
1-1/2 cups sugar
2 TBL vanilla or anise
1 cup margarine-melted (do not use more or use oil)
4 tsp baking powder
Beat eggs, adding sugar gradually. Beat until smooth
Add cooled margarine, vanilla or anise (not both)
Sift flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to e dropped by a spoon.

I hope you like this one. My family and friends have always enjoyed them. Marian in ND

Hi Nancy and all!
I made 11 batches of candy over the past 2 nights, but it only took a little over 2 hours, because almost everything is made in the microwave. I had problems with fibromyalgia last fall/winter, so I'm just feeling blessed that I feel like doing this. Making up for lost time!.

I only made 1 batch of frosting fudge (we call it cheater fudge!), because I had so many recipes to use, both old favorites and some from this site. Thanks for the recipes for Ruth's Critters and Microwave Peanut Brittle with dry roasted nuts.

My tip is for chopping nuts. (Probably everyone has this figured out but me!). I put nuts in a plastic bag and pound with my meat tenderizer. You can make big pieces or really go at it for finely chopped nuts. I even did roasted almonds for bark between 2 sheets of waxed paper and only shot a few across the kitchen.

Hope everyone has a safe and happy holiday season. Thanks Nancy for all you do and holiday blessings to you and yours.
Eureka, IL

Seasons Greetings to you from the cold north. I have a problem when I cook in my slow cooker and I’m sure that you great cooks out there will have an answer. Whenever I do a roast beef, pork, chicken in my crockpot (older model so it cooks real slow) even on low for 8 – 10 hours my meat dries out. It’s great for shredded meat sandwiches and that’s about it. Any suggestions? Or comments on what I am doing wrong. Any of you have the same problem? Thanks for your help.
Jan from Can(ada)

This is for AnnE from PA
So simple -- so good. Not a casserole but something you might like to try sometime.

Jam and Cheese French Toast
Spread 2-tbspn softened cream cheese on one thick slice of cinnamon-raisin bread. Spread 2-tbspn of strawberry jam on another slice of the same. Place jam side down over the cream cheese side. Dip both sides of bread into a beaten egg. Cook bread 3-4 minutes on each side (or until golden brown) in a skillet with 1-tbspn melted butter. Serve with maple syrup.
Susana in Louisiana

This is for ~Anna in MO~

Little Smokies in the Crockpot
2-pkg Hormel Little Smokies or Wal Mart Brand is fine
Barbecue sauce of your choice
Small jar of grape jelly
3-tbspn honey
Little bit of salt and two or three shakes of black pepper to taste

Put the little sausages in the Crockpot. Add seasoning and cover with the barbecue sauce, jelly and honey. (I use the whole bottle of barbecue sauce then I fill the bottle about 1/4 of the way full with water and shake it up and pour that in too.) Cover and cook on low for 6-8 hours.

We'll have this on our buffet on Christmas Eve. Always do.
Susana in Louisiana

For Annee from PA:

Stuffed French Toast
This is a Cooking Light recipe so not only is it delicious but healthy too!

24 1 oz slices cinnamon-raisin bread
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided (could certainly use Splenda)
1 tbsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 8 oz block fat-free cream cheese, softened
1 8 oz block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)

Trim crusts from bread. Arrange half of the bread in a 9 x 13" baking dish coated with cooking spray. Combine milk, 1-1/2 cups egg substitute, half-and-half and 1/2 cup sugar (or Splenda) in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in baking dish. Combine 1/2 cup egg substitute, 1/2 cup sugar (or Splenda), vanilla, nutmeg, cinnamon and cheese in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in baking dish. Top with remaining bread. Pour remaining milk mixture over all. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Uncover baking dish and bake 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
Serves 12.
For Anna in MO:

Melt a jar of pure currant jelly in a saucepan. Add prepared mustard, a little at a time, until you like the taste. Pour this sauce over heated little smokies or cocktail hot dogs.
grannym IL

First off, thank you to the person who sent in the Holstein cookie recipe! I actually live in Holstein, Iowa and what a novelty that will be here when I pass out my cookie plates!!

In the Dec 12/13 issue, Annie from Gomer asked about a cookie liner. It's a silicone baking mat called "Silpat" They are sold at most specialty kitchen stores and I think they cost about $10 each.

For Kathy Clark in SW Kansas, here is a copycat/clone recipe Outback Steak House for their blooming onion sauce.

1 pint mayonnaise
1 pint sour cream
1/2 C chili sauce
1/2 t Cayenne pepper

Mix well and keep refrigerated.

Here's another that I found in my recipe collection.

1/2 C mayonnaise
2 t ketchup
2 T cream style horseradish
1/4 t paprika
1/4 t salt
1/8 t dried oregano
dash of ground black pepper
dash of cayenne pepper

Mix well and keep refrigerated.
Leasa in Holstein, Ia

This response is for Mimi,
I know you can get Major Grey's Chutney on the internet, but since you want to make these this weekend, try going to your supermarket and look in these sections.

Pickles and preserves
Jellies and fruit preserves
Or, if your store is like mine, there is a Global Market, where they have Chinese, Mexican, Italian, Kosher, Indian, etc.

If all else fails, you can make your own chutney. Here is a recipe. (Like you didn't have enough to do already, right?) I hope this reaches you in time for your party.
From Merry M in MN

Mango Chutney
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups sugar
1 cup finely chopped onion
1/2 cup golden raisins
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 tbsp lemon juice
2 tsp curry powder
1/2 tsp each of ground nutmeg, cinnamon, and salt

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan.

Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 more minutes.

Remove from heat and cool completely. Store in an airtight container in the refrigerator until ready to use.
Makes 5 cups

This is for Carolyn in Ohio
Here's my daughter's redipe for Scalloped Herbed Corn

SCALLOPED HERBED CORN
2 eggs
1/2 c milk
2 Tbls minced onion
1/4 tsp pepper
1/2 tsp salt optional
2 c Hebed Stuffing mix
2 cans creamed corn
4 Tbls oleo, melted

Beat eggs slightly, stir in corn, milk, onion, butter, salt, pepper. Spoon 1/2 into a greased 2 qt. casserole, sprinkle stuffing mix over top. Spoon remaining corn mix over top. Let stand 15 min. Bake 325 for about 1 hr or til center is almost set. Cool 10 min before serving.
Mary in Va

Where do I find peppermint oil, not extract??? I wish you Nancy and all our "family"a Merry Christmas.
Mary Ann upstate N Y

Hi Everyone!! A very happy holiday season to you all. Am looking for a recipe for HoHo Cake that uses cream cheese as part of the filling. Thanks in advance for any help.
Linda in WV

To Annie from Gomer in the December 12-13 newsletter, those cookie sheets are silicone and Wal-Mart has them.
Nancy Wall

To in Carol/SoCal
Since you live in SoCal. I smoke my roast for about 4 hours using apple wood chips. Once smoked, I wrap it in foil, place it in a roasting pan at a preheated oven 195F. cook it about 90 minutes. When you remove the roast open slowly and keep the drippings in the pan. Let it rest about 20 minutes before slicing. The drippings make a great gravy. I live in Ks and once or twice a month my children and grandchildren beg for it. We serve it with Yukon Gold mashed potatoes, my wife’s Greek salad, and roasted corn. I hope it works for you.
-Joe Leavenworth, Ks

Comment
Please use your own judgment and caution when cooking at temperatures lower then 300 degrees.
Nancy

Y'all have enticed me to try the Green Bean Bundles for Christmas dinner. Here's my dilemma:

Mom doesn't like frozen vegetables - so I'll use canned.
My daughter-in-law doesn't eat meat - so I'll fix some beans on the side for her.
My uncle is diabetic - so what kind of marinade can I use instead of the brown sugar?
Thanks! Karen in TX

Merry Christmas to all.
A lady asked about the page loading. If she will wait it will come up if the page is a dark wine color. I have dial up connection and sometimes it takes awhile.
M in Montana

Hi Nancy:
I tried to send you a recipe for chow mein cookie noodles, but it comes back not deliverable.
Do you know why?
CAMILLE

Comment
I am sorry you are having problems with the email. I have no clue why. The box was not full because I keep my computer on all the time and it is pulling up the mail 24 hours a day. I have my filter to return messages that have malformed headers. I would check to see if the correct address was on the message. I get email returned because of errors I make such as putting .net when it is .com or a - instead of _ in everyday_recipes.

I did try and send you an email on one of your messages last week and your email returned it to me. The reason was your email address did not exist. Weird things happen on the internet.
Nancy

To Penny in Wisconsin and her Cherry pecan slices in the 12-13 newsletter. What do you do with the rolls? Do you slice them before or after baking. They sound delicious and want to try them for Christmas. Thank you all for the great recipes and especially to Nancy for bringing them to us.
Joan from Ma.

Hi Nancy,
So very glad you got to have dinner with your friend. It's so wonderful to have friends like that -- friends that you can just pick up with and visit like no time had elapsed at all.

Have a couple like that -- one is in Chicago and we were best friends in the 60s and 70s. Hadn't seen her in over 20 years until 2 years ago - they had never met my husband - and we visited like we had just talked over the fence the day before.

I am so happy that you had a good time - it's so great to catch up on "old times" and re-visit things you did.

Have a great week-end. We are expecting more snow. We were without power for 12 hours on Tuesday -- Brrrrrrrrrrr -- it sure was cold. Some in Kansas City proper are still without heat, etc after 3 days so guess we were lucky. My California blood is still too thin for cold weather - don't guess it will ever change!
Rosemarie in rural Kansas City

Comment
We have had sleet and ice today. Tonight we are going to have some snow. It appears this year is going to be like last year. Every Friday for weeks and weeks and weeks it would sleet and ice over on Friday then we would have snow. By Wednesday the next week it would be gone and come back the next Friday.
Nancy

I want to thank you all for the suggestions about my earrings for my granddaughter. I have decided since I now have about 50 pairs to give her some for Christmas, Easter, her birthday etc. So many wonderful suggestions! Thank you, Boots in Va.

Good China
Regarding using your good china. I have a friend and her and I use to talk about good china sitting in the china cabinet just waiting for holidays and family. Her husband died suddenly, after everything had settled down, she called one day and said "Boots, don't let that good silver and china just sit there, there is no one as important or special as our spouse, I wish I had used the good china for everyday, he loved it so. This opened my eyes. Now even when the little ones visit I ask which dishes they'd like the table set with, they always pick the good china. It seems to make them feel special, and I do too.
Boots in Va.

Betty T. Ga. Please check with your church to see if they lost my check, I have the cookbook, but they have never cashed my check, let me know please.
thanks linda Hiesermann Texas

This is for Helen, Mississippi, I lost my father 7 years ago and a week later my mother almost died and that was the start of a very long process. I watched her die for 6 years until the Lord finally took her home. It never is easy and the holidays seem especially hard even now. I know what you are going through and time does heal just keep them in your hearts and they will always be with you.
Linda, Ft. Collins, CO

*This may be a repeat recipe.  I could not remember if it had been posted before.

** Paid advertisement.

Messages that pertain to canning and home remedies are no longer included in the newsletter.  Messages that pertain suggestions and opinions about health issues are not posted as well.

Some messages have been edited to avoid duplicate information that has been posted in recent newsletters.
Nancy Rogers