This recipe is in response to Darlene Thomas' request for Carrabba's Mama Mandola's Chicken Soup. I also eat at the Rockwall location as I live just over the bridge. I found this recipe at www.Recipelink.com when I did a search. I have not tried it, but it sounds like it might be correct, or at least close enough to "spiff up". Hope it works for you.

Lisa (East Texas)

This recipe for Carrabba's Mama Mandola's Chicken Soup
serves/makes 1.5 gallons

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14-ounce size) imported Italian plum tomatoes
1 (5-pound size) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
Salt and freshly ground black pepper

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

I also have a general pet question for the group...just last week, we found out our 8 yr old beagle Taffy is diabetic. She spent a week at the vet hospital getting re hydrated and over a bout of pancreitis. She finally got to come home and is now on insulin shots twice a day. I am totally new to this and still a little nervous about it all. She is on a special food and can only two special treats a day. Does anyone have any experience w/ this disease and can tell me what to expect or what to watch for? Any suggestions would be appreciated. I have spent the last week searching out info on the Internet, but so much of it seems to contradict what I just read. Not sure what to believe! lol

thanks a lot!
Lisa (East Texas)

Annie's Homegrown - Natural & Organic Foods

Re: 11 oz. can of mandarin oranges for a snack - calories

Answer:
I would say that it would be drained. Have you tried measuring drained and undrained. Does it make 2 1/2 cup servings without the water?
Lora

Comment: Here is a way to easily search for your answer.  I use the Calorie King software on my PDA. I love my software for the PDA.  I can check brand names and eating places to see what the the nutritional values before I bite it. Our leader at Weight Watchers always says "If you bite it - write it. The software tells info by brand name. Just search for canned mandarin oranges.  The Calorie King may be a site you want to bookmark.

Search for a food:


Calories, carbs, fat, protein & fiber nutritional information from CalorieKing.

Hi Nancy,
Just wanted to say I sure do enjoy your site. I look so forward to reading it On Saturdays May 4 Diane in Longview, Washington was looking for an old weight watching recipe for peanut butter pie.

If she will look in the web cite below there is a multitude of recipes with W.W. points
D.D.Cannon Burleson Tx.
http://www.angelfire.com/journal/

Super Breakfast Casserole
6 eggs
1 cup milk (I used whole milk)
6 ounces grated cheddar cheese
1 pound sausage or bacon ~ I used Owens Country Style Sausage, regular.
Frozen hash brown patties ~ OreIda, 9 golden patties. These are the hash brown patties that are already cooked, like the ones served at McDonald’s/Burger King.

Line a 8x8 inch baking dish with frozen hash brown patties (approximately 4 to 5). Sprinkle hash brown patties with fried, drained and crumbled sausage or bacon. Mix together eggs and milk, pour over meat and hash brown patties. Top with grated cheddar cheese. This is best prepared the night before and refrigerated. Cook at 350 degrees for 45 minutes to 1 hour. Makes 4 to 6 servings.

Notes:
I made this up in the morning and had it in the refrigerator by 9:00 a.m. I let it sit in the refrigerator until I popped it in a preheated 350 degree oven at 5:00 p.m.
I baked it 45 minutes.

What I liked best about this casserole is it is small enough for two people without having tons of leftovers. But, best of all I had my supper prepared and ready early in the day.

I served this with green beans. I think it would be good with asparagus
Really tasty and easy.
Thanks, Joan, San Antonio, Texas

I would like to try the Better Baker Gourmet Bowl Maker.  Has anyone tried this and what did they do with it. I think I remember several saying that they have one. I did check out all recipes and description on the site. The bowl maker would make great desserts and main dish bowls and fun breakfast bowls.  It seems like a nice cooking item to have for the kitchen. I would like know more about them.
Susan

Free recipes for the hottest kitchen gadget since the knife

This is for Susie Indy regarding her salads in the May 5 newsletter. I'm going to make them all. They sound delicious. I make my shrimp salad almost exactly as yours, but it gets very watery after a while. I notice the salads in the supermarkets are not watery. What is the secret? Is yours watery?
Gay in L.I.

Does anyone have a recipe for Cajun Cafe - Bourbon Chicken? I am ADDICTED
Pam

Nancy, I would like to thank Andee in LA and Dee in England for their chicken marinades. I put both recipes together and came up with a great marinade. I'm sorry it took so long to thank you but I went from dial up to DSL and have had nothing but problems.

I forgot who wrote in and said they started a special section for their household hints. I have done that for quite some time. I just bought another binder just for the recipe clones. This one I am doing alphabetical by restaurant name. I signed up to receive a weekly restaurant clone from topsecretrecipes.com. I have tried many and all are so close to the real thing, you can't tell the difference.

Nancy, thank you for giving us your paypal account. I think it is a great idea for all the hard work you do. I didn't realize all this website entails. I know I couldn't do it.
Karen, SW Arkansas

This is in response to Roberts wife - If the shirt has been put into the clothes dryer it may be too late but butter works on getting out garage type oil. It will not leave a stain and really works.
Letty in MN

May 06
To Tona in Bama. Read your bio with great interest. You are some wonderful person. Will look for your pictures tomorrow. Keep up the great work. I really enjoy the recipes you send in. Keep them coming!
Pat in SC

Her bio and pictures are were posted this morning..
Nancy

Hi Nancy, I just wanted to tell you how much I appreciate all of the hard work that you put into this newsletter, I love it! I have more recipes than I will ever be able to make. I have more friends, that I have never met because of this newsletter and for that alone I thank you. God Bless You Nancy and again a big THANK YOU FOR ALL THE HARD WORK YOU DO.
Lynda in Sebring, FL

Hi everyone. Around Christmas time Mother would bake all kinds of cookies. The wreaths in particular would have these little silver balls on them for decoration. Does anyone know where I can purchase these candy silver balls? Thanks.
Fran from Anderson, Ca.

What was the date of the newsletter that had a recipe for Sweet and Sour Pork using 3 pounds of Country-Style Pork Ribs?
Thanks. Bettye VanderVeen

Healthy! Terrific Tuna Salad
3 c. salad greens
1 med. tomato, cut into wedges
1/4 red onion, thinly sliced
1/2 c. cooked green beans (I use frozen)
1/2 c. drained water-packed tuna
1/2 c. canned & drained white kidney beans.
Sprinkle w/ mixture of 2 t. olive oil, 1 T. red wine vinegar & 1 1/2
t. Dijon mustard.

Microwave Spinach and Tuna. Place spinach in dish. Sauté sliced onions (I use Vidalia) and mushrooms in a little olive oil. Add to spinach. Add tuna. Add lowfat mozzarella. Heat on hi. 60 sec.
Athena in DE

Iris in Va looking for a Frigidaire Manual for her stove. Click on this site and you don't need a pin number just the model of your stove. http://www.frigidaire.com/support/manuals.asp
good luck, Roz in Indy

Urban Legends Reference Pages: Febreze Pet Danger
http://www.snopes.com/critters/crusader/febreze.asp

This is the snopes.com result that Jillie spoke of in the May 4 newsletter. It is completely false according to them.

Within the last year a local bakery closed, they made two cakes I really enjoyed. One was called Dutch apple cake and the other French nut loaf. If anyone has a recipe for them it would be greatly appreciated . Thank you Nancy for all you do, keep well.
Ernie, No. Bergen,NJ

BEST LASAGNA
1-1/2 lb. ground beef
1 can tomato sauce
1 T. dehydrated onion
1 small can tomato paste
2 t. salt
1 small can mushrooms
1T.sugar
3-1/2 c. water
1 t. chili powder
3/4 lb. mozzarella cheese, grated
1 t. garlic salt
3/4 lb.lasagna noodles

Brown ground beef with onion and seasonings. Add tomato sauce,paste and water. Bring to a boil and simmer 10 minutes. Mixture must be thin. In lasagna pan or 13x9 inch pan, ladle sauce, then uncooked noodles, then cheese. Continue making layers of sauce, uncooked noodles and cheese until pan is filled. Bake at 325° for 1 hour and 20 minutes.

RHUBARB CRISP
5c. cut up rhubarb
1 egg
2c. sugar
1 regular pkg. yellow cake mix
4T. flour
1-1/2 sticks butter

Mix rhubarb, sugar, flour and egg. Spread over bottom of a 13x9 inch pan. Sprinkle dry cake mix over top. Crumble butter over top of entire mixture. Bake 40 minutes at 350°.

Rhubarb
RHUBARB TART
CRUST:
1 c. shortening
2 c. flour
1/2 c. brown sugar

Mix and pat into bottom of a 13x9 inch pan, bake at 350° for 10 minutes.

FILLING:
6 c. rhubarb
1/2 t. vanilla
6 egg yolks
1 c. evaporated milk
2 c. sugar
6 T. flour

Mix and pour over crust. Bake at 350° for 45 minutes.

MERINGUE:
6 egg whites
1/2 t. salt
3/4 c. sugar
1/4 t. cream of tartar
1/2 t. vanilla

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in vanilla. Pile meringue onto hot rhubarb tart. Bake 8 to 10 minutes at 400° or until delicately browned.
Sarah, MN

Hi Nancy, In Re: to 5-5-07 newsletter: Gail in LA drain your fruit juice into a large measuring cup. Note amount of liquid. Then add fruit, this should be an indication of liquid and fruit content in container.

Sandy in Lincoln NE: When your first grandson was born I made a banner across the front porch (32 feet). I used the brown wrap for packages , outlined my lettering with a magic marker and colored in the insides of the letters with a different color. I had something like Proud Grandparents, It's a boy, (baby's name, b'date, and wt.)

Diane in Longview WA: I'm still trying to find all of my OLD WW recipes (70's era).

Oatmeal Cookies
1/2 C. diet margarine
1/4 C. + 2 Tbls. frozen concentrate apple juice (no sugar)
1 C. less 1 Tbls. all purpose flour
2 Tbls. brown sugar substitute
2 tsps. baking powder
1 tsps. cinnamon
3/4 C. + 3 Tbls. dark raisins
3 oz. uncook oats

In large bowl blend margarine and frozen juice.
Sift dry ingredients, add to margarine and juice. Blend on medium speed with mixer till fluffy. Stir in oatmeal and raisins.

Drop by teaspoon on cookie sheet. Bake 15-18 minutes 350 degrees makes 60 cookies. 12 servings of 5 cookies. equals: 1 fat, 1 fruit,, 1/2 bread,

Options: May omit raisins and use 1 cup of chopped apple.
1/4 C. coconut

Ricotta Apple Betty
1 can diet cream soda
1 pkg. gelatin
1/2 tsps. vanilla
1 t. cinnamon
artificial sweetener to equal 2 Tbls. sugar
1 medium apple cored and sliced
2/3 C. ricotta cheese
1 slice bread

Dissolve gelatin in 1/2 can of soda. Combine ingredients in blender and chill. Eguals: 1 fruit, 1 bread, 1 milk.(1 serving)

Peach Cobbler
1 diced fresh peach
1/2 C. evaporated skim milk
1/2 t. vanilla
1 sliced torn bread

Dice peach, cover with cinnamon, and artificial brown sugar. Pour batter over peach. Bake 350 degrees for 30 minutes.
Equals: 1 fruit, 1 bread, 1 milk (1 serving)

Banana Nut Bread
2 eggs or egg substitute
4 tsps. water
6 tsps. hominy grits
5 packets WW sweetener
2 bananas mashed
1 t. vanilla
1 t. baking soda
1/4 t. butter flavoring
2/3 C. dry milk

Combine all ingredients except bananas. Stir in bananas. Bake 350 degrees for 45 minutes. Use small junior size aluminum pans.1/2 loaf equals: 1 egg, 1 bread, 1 fruit, 1 milk, (2 servings)

I wanted to share this recipe from a recent luncheon. It is wonderful and easy!

Chicken Salad with Curry
5 skinless chicken breasts (boiled and cooled)
1/2 onion (chopped)
seedless grapes (green or red) ** I sometimes leave this out **
4 - 5 celery stalks (chopped)
4 - 5 carrots (chopped)
4 boiled eggs - peeled and cooled
1 small container of fat free Hellman's Mayonnaise
Curry Powder
Walnuts (Small bag, chopped)

Chop up everything really fine.

Mix in big bowl with mayonnaise, a little at a time until it is the consistency you like. Not too dry and not too wet.

3 - 4 shakes of curry powder, mix in salad. You can add more if you like. Curry flavor strengthens over time. Refrigerate.

I like making it a day before!
Serve on croissants or melba toast !!

(This makes a big bowl of salad)
Amanda Spring, TX

I am responding to Susan in WV, in the 4-25 newsletter. She wanted a T & T Pea Salad. This is the best I have tried!

Pat’s Pea Salad - TNT
1 (10 oz.) box frozen peas - do not thaw
1 onion, chipped fine OR 4 diced green onions (I add both sometimes)
2 c. finely shredded cheddar cheese
1 c. Miracle whip w/ 2 tbl. sugar mixed in
¼ c. sour cream OR Cool Whip (depends on taste)
1 c. diced celery

Mix sugar, sour cream and Miracle Whip till blended. Add remainder of ingredients. Refrigerate for 2 to 3 hours and then serve. A very good friend in Laramie, WY gave this recipe to me. It's quick and easy to make!

Now that it is warmer out I am thinking more about salads. Here is one I made the other day. WOW! We had shrimp scampi and French bread with it. Very good!!!
Originally posted by Chris in NM at Recipes To Go
and posted at http://whatscookin.proboards4.com/
And http://www.recipe-recipes-message-board.com/forum/

Bread Salad
1 box Italian croutons
2 c. tomatoes, chopped OR 2 pkg. grape tomatoes, sliced
1 c. mozzarella cheese, cubed
1/4 c. fresh basil, thinly sliced OR 2 shakes of dried basil
1/4 c. (3) green onions, thinly sliced

Red Wine Vinaigrette:
1/4 c. olive oil
2 tbl. red wine or raspberry vinegar
1 - 2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Toss bread, tomatoes, cheese, basil and green onions together in a large bowl. In a jar with a tight fitting lid, combine vinaigrette ingredients. Cover and shake till well mixed. Drizzle vinaigrette over bread salad and toss to coat.
Take care! Chris in NM

I forgot to add the following. I can't remember who was asking about mozzarella balls in Sunday 4/22/07 newsletter but I found it!

Fried Mozzarella, or Mozzarella Fritta

Fried Mozzarella, or Mozzarella Fritta:
The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4:

2 mozzarella (ideally, made from water buffalo milk) balls about 3 inches (7.5 cm) across
2 eggs
Flour
Breadcrumbs
Oil for frying

Beat the eggs in a bowl, and set the oil to heating.

Cut the mozzarella into fairly thick slices and flour them. Dredge them in the beaten egg, coat them well with breadcrumbs, and fry them until golden. Drain them, dust them with a little salt, and serve at once.
Source: http://italianfood.about.com/
Chris in NM

Hi Nancy and furbabies
For Iris in Virginia who has a convection oven and is looking for suggestions: From what I gather, it cuts cooking time and you need to either reduce the cooking time or the temperature, but if playing around with it seems scary(and I wouldn't want to experiment on that roast I just purchased either! LOL), there are many cookbooks available on cooking with convection ovens and recipes listed ....you can opt to purchase one new or used OR try your local library!! It's my favorite source ...convection oven cooking is found in your library at 641.58 and there is a cookbook available by Beatrice Ojakangas entitled "Cooking with Convection", amongst other titles. This one is the newest , though, from 2005. Also, here is a link for one site that might be helpful in general
http://www.cadco-ltd.com/convectioncook.html
Good luck!

I also want to thank Betty in ME and GrannyM in IL for their ideas on using those candied cherries. Thanks so much for coming through!!
Lauré in North Hollywood

Hi Nancy,I just tried the Cake mix and diet soda for an egg and oil free cake, and it was so moist! I used German Chocolate cake mix and a diet cherry coke. YUM!
Keep up the good work!
Brenda/Alabama

To Iris in VA,
I got the recipe for the "DIET POP CAKE" from a friend whose child could not eat eggs. It sure works for me since I am ALWAYS on some dang diet and my husband is diabetic. We both get the benefit of the egg-less and oil-less cake; since we both are suckers for the sweeter things in life. Hope you give it a try and let me know how you like it.
Diane in Longview, Washington

Nancy, a recipe for this was requested in your Saturday May 5th newsletter. I hope this recipe will help.


Peanut Butter Pie - 5 Points
Serving Size : 8

1 package JELL-O sugar free instant vanilla pudding mix -- (4 serving size)
2/3 cup nonfat dry milk powder -- Carnation
1 1/3 cups water
6 tablespoons Peter Pan reduced fat chunky peanut butter
1 cup Cool Whip Lite -- divided, see directions
1 (6 oz) Keebler graham cracker piecrust
2 teaspoons chocolate syrup
2 teaspoons caramel syrup

In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter and 1/3 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, spread remaining 2/3 cup Cool Whip Lite over top and drizzle with chocolate syrup and caramel syrup. Cut into 8 servings. Freezes well.

Serving size (1 slice)
According to the cook booklet:
Per serving: 230 Cal, 10g Fat, 6g Pro, 29g Carb, 391mg Sod, 1g Fib Healthy Exchanges: 1 Protein, 1 Fat, 1/4 Skim Milk, 1 Slider, 9 Opt. Cal. Diabetic Exchanges: 1 1/2 Fat, 1 Starch, 1 Carbohydrate, 1/2 Meat
Points: 5

Kathy in Alabama

This is for Iris who needs a manual for her Frigidaire oven. I am not sure of your model # or might have been able to send you the right link, but maybe this one will help anyways and you can backtrack on this website to find your exact model #. I didn’t have to enter a pin number. Email the model # if you have trouble and I will see if I can find it. J

ftp://ftp.electrolux-na.com/ProdInfo_PDF
Susan

Rich Man's Pie
2 eggs
1c. sugar
1 stick butter melted
1 T. vinegar
1/2c. coconut
1c. pecans, chop
1/2c. raisins

Beat eggs and add rest of ingredients and pour into unbaked pie shell. bake 40 min at 350.
Bobbie in NC

I don't know who wrote about the water in Miracle Whip but she said she had checked with other brands and found one that hadn't changed yet. Could you tell us what brand that was so we can look for it in the grocery store. I, too, had wondered about the taste of Miracle Whip but just thought it was my "taster" as I've been on chemo for so long my taste buds have been so, so. Am glad to know that it wasn't me, just a change in the MW formula. Thanks to anyone that can update us on the kind of salad dressing that tastes like the OLD Miracle Whip and is not Miracle Whip:)
Barb

Just wanted to say I sure do enjoy your site. I look so forward to reading it first thing in the am with my coffee; it helps me get my day going. I do have a question, I am looking for an old weight watching recipe for peanut butter pie. If anyone has this recipe I would be grateful to have it again...I have lost mine!
I just love this family of wonderful cooks.
Diane in Longview, Washington

Chocolate Peanut Butter Pie
3/4 cup nutlike cereal nuggets (such as Grape-Nuts), divided
2 cups chocolate low-fat ice cream, slightly softened
1 (2.1 ounce) package chocolate sugar-free instant pudding mix
1/4 cup creamy peanut butter
1 cup frozen fat-free whipped topping, thawed

Sprinkle 1/2 cup cereal nuggets evenly in a 8-inch round cake pan. Combine remaining 1/4 cup cereal nuggets, chocolate ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture into prepared pan, spreading gently with a spatula. Cover and freeze 2 hours or until firm Let stand at room temperature 15 minutes before serving, Yield, 8 servings. 4 points

Crispy Peanut Butterscotch Pie
1/4 cup creamy peanut butter
1 tablespoon honey
1-1/2 cups oven-toasted rice cereal (such as Rice Krispies)
1 (1-ounce) package butterscotch fat free, sugar free instant pudding mix
2 cups fat-free milk
1-1/2 cups frozen fat-free whipped topping, thawed and divided
Ground Cinnamon (optional)
Additional oven-toasted rice cereal (optional)

Combine peanut butter and honey in a medium microwave-safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Use wax paper, press mixture into bottom of an 8-inch round cake pan.

Prepare pudding mix according to package directions for pudding, using 2 cups milk; fold in 1 cup whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until firm. Let pie stand at room temperature 15 minutes before serving. Spoon remaining whipped topping over each serving. If desired, sprinkle with ground cinnamon and additional cereal.
Yield, 6 servings.
3 points

For Donna in Carlsbad, CA: My cousin lives in Scotland. Her mum recently passed away. I emailed and asked her for her mum's raisin pie recipe. This was her response:

"Karen I have looked for my mums recipe for raisin pie but it must not have been written down. This is what I think it is: 2 cups currants, half a grated tart apple, 2 teaspoons corn flour, 1 tablespoon water, 1 tablespoon sugar. Put in pot & simmer for about 15 mins. Have ready pastry, this can either be bought or homemade. We call it curncake.
Maureen"

Karen in TX

Nancy I hope that the weather Friday and Saturday nights were not near you. The West and Southwest have really had bad weather. I do think of you when I hear the weather report.

For Gail in LA newsletter 5/5 you should not eat that much sugar, corn syrup, Fructose (the spelling might be wrong). I learned that the Fructose is higher in sugar than others. I have never seen Mandarin Oranges in a can that was in its own juice. I would say that you could have them after you drained them and ran them under water and drained again.

We have apples, ½ banana, pineapple canned in its own juice, strawberries, blueberries, and more fruits. You are always better to go with fresh fruit. It is not only the carbs but also the sugar that people must watch. Also be careful with the churn ice cream like Edy's because it has a laxative in it. Health Choice and Beyer's Slow Churn Ice Cream also do. You would think that the manufactures would use an item that would be good for us. We have not had ice cream for a couple of weeks. We just have regular ice cream and count it on the diet.

In the 5/5 newsletter Diane in Longview, Washington was wanting an old weight watching recipe for peanut butter pie. I hot on the Internet and found a couple at www.cooks.com and Hopefully you can post these recipes. I have no idea if it is what she wants. Diane, could you post the cake mix and diet soda recipe or the idea of it.

Peanut Butter Fudge Dessert
2 cups Weight Watchers vanilla ice cream
1 pkg. sugar free chocolate fudge pudding mix
1/4 cup chunky peanut butter
1/2 cup Cool Whip

Mix all together and pour into 8" square pan. Freeze. Cut into 8 servings.

Weight Watching Dessert
12 oz. Weight Watcher's ice cream
1 cup Cool Whip
1/4 cup peanut butter
1 pkg. diet chocolate instant pudding

Let ice cream soften. Stir in remaining ingredients. Pour into 9x13" pan. Freeze. 18 serving equals 1/4 milk, 1/2 fruit, 1/2 protein, 1/2 fat, 30 calories.
Count exchanges.

Also www.aliciasrecipes.com/newsletter-nov-7.htm had a Sugar Free Chocolate Peanut Butter Pie that she could use.

Thank you to Bobbie in NC and to another person that didn't have a name for the information about the Wash and Curl shampoo in the 5/5 newsletter.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

To Susie in Indy.
I grew up in Highland Park in Dallas and was glad to see this Highland Park Pharmacy chicken salad recipe so much. Their food was very good and a favorite place to eat.
Ann in TX

Here are some recipes for pepper jelly that Linda requested in the Saturday, May 5th newsletter.
Beth in KC

Spicy Pepper Jelly
(Spoon this over a block of cream cheese for a delicious appetizer.)
5 large red bell peppers, cut up (about 4 cups)
1 small onion, cut into 6 pieces (about 1 cup)
1 1/2 cups apple cider vinegar
4 cups granulated sugar
1 3-ounce pouch liquid pectin
1 tablespoon TABASCO brand Pepper Sauce

Place bell peppers, onion and 1/4 cup of the vinegar in a food processor. Process until very finely ground.

Scrape into large, heavy non-aluminum pot. Add remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 minutes, stirring occasionally, until mixture is slightly thickened.
Stir in sugar; raise heat to high and bring to a full rolling boil, stirring constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very hot. Reduce heat slightly if necessary.) Remove from heat.
Stir in pectin and mix until completely blended. Skim off foam that rises to surface. Stir in TABASCO® Sauce.

Ladle jam into hot sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch headspace. Wipe inside and outside rims clean with damp paper towel. Seal with sterilized 2-piece lids, following manufacturer's instructions. Cool jars on wire rack.
Store in cool place up to 6 months.
Once opened, keep refrigerated.
Makes 7 cups.
Source: Tabasco

The following two recipes can be made with only bell peppers, if you don't care for spicy jelly. Just substitute more bell peppers for the spicy peppers.

Jalapeno Pepper Jelly
1 bell pepper
1/4 cup jalapeno pepper's, seeded
1 cup apple cider vinegar
1/2 tbsp, margarine
5 cups sugar
1 Sure Gel
Green food coloring

Chop bell pepper and jalapeno peppers in a food processor.
Put together in a medium pot with apple cider vinegar, margarine and Sure Gel. Bring to a boil. Add sugar. Bring to a 2nd boil for 1 minute. (if foamy, cook a little longer.)
Add 1 drop food coloring immediately.
Ladle into prepared jars to within 1/2 inch from top. Screw tops on firmly.
To serve: Pour over a block of cream cheese and serve with crackers.

Green Hot Pepper Jelly
6 cups of sugar
3/4 cups Ground Green Bell Pepper
1/4 Cup Ground Hot Red Pepper
1 1/2Cups of White Vinegar
1or 2 drops of Green Food Coloring
Bring all ingredients to a full boil and boil for one minute.
Add a 6 oz. bottle of certo, stir well and pour into sterilized jars.
Serve with Cream Cheese on Crackers.

This is in reply to Tona in Bama in the May 5th newsletter. I can't believe how much we have in common with our "Grannies". That is what I called my Mother's mother also. It was the only name that I knew her by. She had 17 children so there were a lot of grandchildren. I hate to say it but I was her favorite. I could sit and listen to her stories forever. She was still chopping her own wood at the ripe old age of 88 and she passed away at 94. She used to take care of me from the time I was little, taught me how to knit and crochet, also how she just dumped things together and made the most delicious bread and things. What a great lady. There is one big difference in us however, you turned 40 and I turned 68. You can imagine when my Granny was born. I believe it was in the late 1800's sometime. She was a great lady.
Linda in Grass Valley.

I love it when there are too many message to post in one page of the newsletter. More message will be posted tomorrow.
Have a great day.
Nancy Rogers

Ditto and Siggy's Corner
Walter Drake - In the Kitchen
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Crock-pot Slow Cookers
The FoodSaver - As Seen on TV
Jo-Ann.com
Montgomery Ward
Walmart.com
Target.com
Gourmet Kitchen Gadgets
AVON.com
Tupperware.com
Click to Fingerhut
Overstock.com!
Lillian Vernon Online
Shop Office Depot
Lane Bryant
Macy's
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Catherines
Fashion Bug
CheapTickets.com
eToys: Top Travel Toys
Travel Toys
KBtoys.com Weekly Offers
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Siggy and Ditto's Favorite Online Stores
Gourmet Pet Treats from Omaha Steaks!
PETsMART Top Sellers
VermontTeddyBear
Pets OxiClean Storefront

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