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.

Oops! Somehow I cut off my name when I sent in my Frito Corn Salad recipe yesterday. Sorry about that. Here's another of our favorite "picnic necessities":
Make it a great day,
Lisa (East Texas)

Blackberry Buckle
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
Just a fine sprinkle of freshly grated nutmeg, if you like
1/4 cup cold butter
1/2 cup oats (can use 1/2 c flour instead if you prefer, but we like the oats best)

In a large mixing bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice, sprinkle over batter. In a small bowl, combine the cinnamon, nutmeg and remaining sugar and oats. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake, uncovered, at 350* for 45 minutes or until a toothpick inserted near the center comes out clean. I usually carry sweetened cream in my whip cream maker to top it, but you could use Cool Whip or a can or Redi*Whip.

Real COUPONS: Print them from your computer.

Several members have requested recipes for fried chicken. The easiest way to make it is to purchase Chicken Fry Batter.  It is not only easy to make but tastes great too.
Nancy

Thanks for all the tomato recipes. A similar dish is a favorite comfort food of mine- especially when I don't feel well. I take a can of stewed tomatoes heat them up. Toast a slice of toast and butter it and add it to the tomatoes Sometimes put some cheese and sometimes not. So good. All the recipes made me hungry for it. Guess I will have some for lunch. Thanks again.
Barb in N CA

Top 100 Recipe Sites

While traveling in Southern Utah, we were served a wonderful homemade raspberry bar with whole wheat crust. Absolutely delicious from the word go. Looked like a fig newton, crust was dark, but not sweet, and not lightweight. No frosting-just pure delight. Does anyone have a recipe even closely resembling what I have described?
Thanks in advance, AZGranny

A repeat request for this link.
Nancy

Here is where your readers can learn about aebleskiver filled pancakes and purchase a pan.
Dennis at the Prepared Pantry

I would like to buy an electric ice tea maker. Do any of you own one? I googled and found that Mr. Coffee sells them, do not know anything about them so would like to hear pros and cons from you. Thank you. Andrea Florida

This is not in response to any special newsletter. I have seen where many have said how well they like the crock pot liners. I do too but the liners for the large electric roasters are a real favorite of mine. We use the roasters at the church for funerals etc and they have always been such a pain to clean afterwards. I found liners for the roasters and now we would not think of preparing a hot dish without putting one of those in the roaster. No more big cleanup and we have had no problems with them. Then pluck and throw. Another great invention.
Marian in ND

Nancy: This is in response to the request from Gloria in Indiana who wanted a good Walnut Cake recipe. I posted one of these recipes previously but it's been quite a while back so will post it and two others again. I can't take credit for the recipes but guarantee they are TNT and a keepers. These recipes are taken from a pamphlet of Missouri Dandy Pantry, Stockton, MO. The pamphlet came with an order of black walnut meats that I ordered from Hammons Products Company of Stockton, MO. If anyone is interested in ordering from this reputable company, their web site is www.black-walnuts.com. Mr. Myron Drinkwater - Lake Forest, CA

BLACK WALNUT SHEET CAKE
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks (1/2 lb) margarine
4 Tbsp cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
Sift the dry ingredients into a mixing bowl. Melt the margarine and mix with the cocoa powder and water. Bring to a rapid boil and pour over the dry ingredients. Add the buttermilk and eggs and beat until all ingredients are thoroughly incorporated. Bake in a cookie sheet pan with edges in a preheated oven at 350° for 15 to 20 minutes. For icing, melt 1 stick of margarine then add 2 tablespoons of cocoa powder and 6 tablespoons of buttermilk. Bring to a boil and add 1 box of powdered (confectioners) sugar and 1 cup black walnuts. Spread the icing over the cake while the cake is still hot.

FALL HARVEST CAKE
1 1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup vegetable oil
1/2 tsp vanilla
4 large eggs
2 cups all-purpose flour, sifted
1 (16 oz) can pumpkin
1 large apple, peeled and chopped
1 1/2 cups black walnuts, chopped
ICING
3 1/2 cups (1 lb) powdered sugar, sifted
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Preheat oven to 350°°. Generously grease and flour a bundt pan. In a large bowl, using an electric mixer, thoroughly mix the sugars, cinnamon, baking soda, salt, nutmeg, ginger, vegetable oil, vanilla and eggs. Add the flour 1/2 cup at a time, beating after each addition. Mix in the pumpkin. Stir in the chopped apple and nuts by hand. Pour the batter into the prepared bundt pan. Bake in the preheated oven for 70 minutes. Remove the cake from the pan and spread with the icing prepared by blending all ingredients until smooth. Store in refrigerator. Yield: 12 servings.

BLACK WALNUT FANCY CAKE
(Missouri State Fair Winner)
1/2 cup butter, softened
1/2 cup shortening (like Crisco - not oil)
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour
1 tsp vanilla
1 1/2 cups black walnuts (chopped or recipe ready size)
1 (3 oz) can or pkg flaked coconut
1/2 tsp cream of tartar
cream cheese frosting

Preheat oven to 350°. Cream together in a large mixing bowl the butter and shortening. Gradually add the sugar, beating until light and fluffy and the sugar is dissolved. Add the egg yolks and beat well. Combine the baking soda and buttermilk and stir until the soda is completely dissolved. Add the flour to the creamed mixture and alternately with the buttermilk mixture, beginning and ending with flour. Add the vanilla, walnuts and coconut and stir thoroughly. Beat the egg whites in a separate bowl with the cream of tartar until soft peaks form, then fold by hand into the batter. Pour the batter into 3 greased and floured 9-inch cake pans and bake in the preheated oven for 30 minutes or until a wooden toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans for 10 minutes, then remove from pans and finish cooling. Frost with Cream Cheese Frosting and sprinkle top of cake with black walnut meats.

CREAM CHEESE FROSTING
3/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 (3 oz) pkg cream cheese, softened
6 3/4 cups sifted powdered sugar
1 1/2 tsp vanilla
Cream the butter and cream cheese together then add the powdered sugar and beat until light and fluffy. Add the vanilla and beat until thoroughly incorporated.

Crockpot Rice Pudding
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla

Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours.
Makes about 8 cups.
Tona in Bama

For Betty (7/3/07) RE canned cream corn. Along with your butter and sugar try adding some nutmeg to your canned cream corn. It is what we add to our corn pudding that starts out with the canned cream corn and is wonderful!

And I am looking for recipes for my fresh basil. I love basil but I only have 1 way so far that I use and it is not low fat. Any lowfat recipes would be so welcome! Thanks!

I will include the one recipe that I use with basil. It is a favorite beach recipe! We make it on vacation because it is easy and so good!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Source: Rachael Ray

Sarah Bell www.bellissimacakes.com

Hi All! Happy 4th to everyone! I want to throw in my 2 cents for Crock Pot Liners. They are wonderful. I sent off for the reynolds free trial a while back, used it and went right to the store to buy more. I make sure I have them on hand. Large crock pots can be cumbersome to clean and this simply eliminates that problem all together. If you have not tried them, please do so. Think what a dream they would be for the person taking the crock pot to the church dinner, etc. No dirty pot to take home. Just toss the liner and take a clean pot home. That's what I do! Enjoy all.
Billie in FL

For Lori R regarding Bruschetta
tomatoes
garlic cloves
olive oil
fresh basil
parmesan cheese

Put on Salsa or Spanish guitar music. Get ready to dance in your kitchen.)

tomatoes - 2-4 medium sized (most important ingredient, so get best and freshest available); dice, preferably peel, and remove the seeds and most of the liquid with a good squeeze.

Garlic Cloves - 2-10 individual cloves (!) crush or mince (absolutely fresh only - do not cheat with powder)

Olive Oil - 3-6 Tablespoons, or more if you prefer (again, quality shows in such a simple recipe; perhaps use extra virgin if you like it).

Basil - 10-20 medium leaves, according to personal taste, not counting more sprigs with buds for garnish; mince, (one more time - fresh beats the bejabbers out of anything dried or preprocessed; also makes a nice garnish with a tomato rose).

Parmesan, 1/3 to 1/2 cup or more if you like, fresh, grated or slivered is best

Toast - 1-2 loaves or 1 bag of pre-toasted ready-to-eat; can be freshly grilled or broiled bread of the French, Italian, sourdough baguette variety, sliced in about 1/2 inch thick rounds.

Gently mix all but the cheese and toast, according to taste (e.g., one or two cloves per batch of say 2-3 tomatoes, a couple of good splashes of olive oil, a few sprigs of basil), and adjust as desired.

Let sit, tightly covered a couple of hours ahead to let flavors blend. You can spoon over toast, sprinkle with Parmesan, and put briefly under the broiler or in the microwave. A little warming does wonders for its character, although chilled is nice in the summer, like a gazpacho on toast, and even room temperature.

OPTIONAL: You can individualize with things like capers, avocados, olives, red onion, whatever. Just keep my glass filled.
Linda in KY

Hi there Nancy - there was a request in newsletter of July 2nd from Big Betty in Tennessee for an online manual for an electric crepe maker. Sorry I missed her previous request. I was given an electric crepe maker with no manual (it was never used) and couldn't find one online from the
manufacturer - they wanted around $15 to send one out. But they basically all work the same - and I will direct her to the Salton website - which is www.maxim-toastmaster.com. Towards the bottom of the page there is a green box that says "new owners center" and if she clicks on "manuals" it will
open a page where she can type in "crepe maker" and has a choice of 2 online manuals. I printed off the CM5 manual because the printing was larger. I searched for a long time for an online manual - and this is the only place I could find one that I didn't have to pay for. Side note - I love the crepe maker - works much better than the crepe pan on the stove. I find I make crepes more often now and never burn one. One of my favorite small appliances! Happy July 4th to all our American
friends.....we just finished celebrating Canada Day here.
Kim from Canada

Barbara in Corsicana, TX- What issue was the copycat/clone KFC coleslaw? I would love to have that recipe! KFC's coleslaw is the only coleslaw I really like.
Stephanie

How to Make Traditional Creamy Potato Salad
Creamy potato salad is made with a white dressing. The white dressing can be made with mayonnaise, sour cream, yogurt, salad dressing, or a combination. To this, vinegar, lemon juice, or prepared mustard is usually added sometimes balanced with a touch of sugar. Herbs, spices, onions, or chives are also usually added for additional flavor. The vegetables can consist of potatoes and almost anything else such as, celery, peppers, olives, peas, carrots, corn, and meat. Hard boiled eggs are a traditional addition.
For more information on potato salads.
http://www.preparedpantry.com/Sweet-Pickle-Potato-Salad.htm
http://www.preparedpantry.com/Spring-Potato-Salad.htm
http://www.preparedpantry.com/Confetti-Roasted-Potato-
http://www.preparedpantry.com/Bratwurst-Potato-Salad.htm

Hello Nancy and all you poor people with night time leg cramps. My mother suffers with those and she uses/takes tonic water with quinine in it. She has some by the bed at night and if she has trouble with cramps she has a few sips of the tonic and they go away. She has done this for years and swears it works.
Betty in ME

Dear Nancy,
There are some very special people in this world, people who are very much needed and loved by all the people they come into contact with because of how much they are willing to do for everyone, and how wonderful they are. You are one of those people. I sincerely hope you are feeling how much the members of Nancy's Kitchen love you and appreciate everything you do for
us. You've never even met us, and you do so much for us. It's like having friends, or an extended family, everywhere- people you can turn to for help with all sorts of problems. You have made that possible, and I am forever grateful.

Tisa asked for a recipe for Amish pepper cabbage.
I found one in Aaron's Ato Z garden of easy recipes under the Amish section.

Pennsylvania Dutch Pepper Cabbage
1/2 head cabbage or 1 small head of cabbage
1 yellow pepper
1 red pepper
1 onion
1 stalk celery
3 tablespoons salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 tablespoon sugar
vinegar

Chop vegetables medium coarse, not fine. Sprinkle with salt and drain in colander overnight. Stir in mustard seed and celery seed, sugar, and enough vinegar to cover. ( in a large bowl ) Let stand at least 3 hours before serving.
Makes 3 pints.

(I assume the red and yellow peppers are bell peppers. Also, I personally would put the colander full of vegetables into a large bowl, and into a refrigerator to drain. If not, then I would cover the whole thing with plasic wrap to keep any kind of insects out of it.)

I hope this is what Tisa is looking for.
Best wishes to all, always! Irma in San Antonio

This is for Betty, I always add a little sour cream to my canned creamed corn. I don't use much, just a rounded tablespoon per can along with salt and pepper. My Mom always added a little chopped onion and finely crumbled bacon to hers. Hope this gives you some ideas, sometimes I do all three.
Nancy in Virginia Beach

Dear Nancy my condolences to you and your family in the death of your brother. I smiled when I read how resourceful you are in using your cell phone to call someone to open a heavy door for you when you go shopping and about the lady who thought you weren't handicapped enough to be parking in a handicap space. My pet peeve is seeing someone parking in these spaces with no sign of a permit to do so. It makes me want to leave a note on their windshield saying that stupidity is not a handicap. I have a handicapped friend who told me she had actually done this. On a recent trip to our local Walmart all the handicap spaces where taken and I counted five vehicles that did not have a handicap license plate or rear view mirror placard. Walking is very difficult for me and I have a permanent permit but it's getting more and more difficult to find an available space. Evidently who ever is supposed to keep check on these violations aren't doing so. The same thing is happening at the grocery stores and other businesses.

Also I really enjoyed your cake joke and hopefully we'll see more in the future. Thank you so much. Have a safe trip and take care.
Evelyn in Tennessee

Hi Nancy and Nancylanders. With many sending in recipes using tomatoes and cucumbers, I thought I would share some of the ways we make scalloped tomatoes and cucumber salads.

Tomato side dish ( my mother called these "stewed" tomatoes)
1 to 2 cans whole tomatoes or as many fresh tomatoes needed to feed your family
sugar
toast (unbuttered)

Heat tomatoes in sauce pan over medium heat until hot. Add sugar to taste. Put 1/2 to 1 whole slice of toast, torn into pieces, into individual side dishes. Pour hot tomatoes over toast, serve immediately. My sister and I always added more sugar at the table since we both liked things really sweet. I now use Splenda.

Cucumber Salad
Sliced cucumbers (peeled or unpeeled)
sliced sweet onions
chopped fresh tomatoes
chopped sweet peppers (any color)
Your favorite Italian Salad dressing ( I use Good Season's Zesty Italian)

Mix all together. Refrigerate until serving.

Creamed Cucumbers
Sliced cucumbers
sour cream
sugar

Mix about 1/2 cup to one cup of sour cream with sugar to taste. I like it kinda sweet. Gently stir in peeled and sliced cucumbers. I mix shortly before serving so it doesn't get too watery from the cucumbers. This is my DH favorite way to eat cucumbers. ( I now use FF sour cream and Splenda--works great)

Nancy, I wish you peace and sunshine from now on. You deserve it.
Ginny Lee-upstate NY

This is for Ann in Tx.We used to make the scalloped tomatoes when I was a girl in Ok. We used cooked tomatoes, tore bread up in it, put some chopped onions and cooked it until the onions were soft. Then we added some butter, salt and pepper. Sometimes I have added gr. cheese. I hope this is what you are looking for. I love it my self and I still make it. I am almost 72 so I am getting on up there.
Madelyn of central Ar.

This is for Lori R. in July 2 letter who wants an easy recipe for Bruschetta.

BRUSCHETTA
Slice French or Cuban bread about ½” thick. Toast both sides under broiler (or if you are outdoor grilling, you can toast on grill. Rub one side with a cut clove of garlic. Cut some fresh Roma tomatoes in half, hold over a bowl and squeeze out seeds and juice. Place in food processor with one garlic clove, and one fresh basil leaf (or pinch of dried basil). Pulse on and off for a coarse chop. Add a few drops of olive oil, S and P, and a little grated Parmesan cheese. Serve over the garlic toast.
From Frances in Wesley Chapel

This is for Zelda in Kemp, TX
Thanks for the idea. I always have chocolate chips around but have to make a special trip to the market for the "Kisses." Now we can have these little sweet crescents more often.
Susana in Louisiana

To Linda Boyles in Fairborn, Ohio
Thank you so much for the idea. I can't use it for the 4th but it will definitely be going on a "picnic" with us soon.
Susana in Louisiana

To All inquiring about using a bar of soap for leg cramps:

I originally read about this remedy in Dr. Gott’s column in our daily newspaper a couple of years ago. Many people have written in to the column saying the remedy works for them. Strange as it seems, I have to agree. I have only experienced leg cramps once in the past two years since using this remedy. Place a bar of soap under the bottom sheet in the area of your legs where you experience leg cramps (thigh area or calf area). Change the bar of soap every few months. There were two brands of soap that supposedly did not work as well; one was Dove and I don’t remember the other. I just use any inexpensive bar of soap. Works for me.
Carolyn - Tulsa

This is for Lori R who requested an easy Bruschetta recipe in the July 2nd letter. When we were in Rome this is the way it was fixed at the restaurant where we ate and there is really no recipe.

Slice a baguette in about 1/2 inch slices and toast in the oven.

I take Plum tomatoes, seed and dice. Put in a bowl and add First Pressed Extra Virgin Olive Oil to cover. Add fresh chopped basil to taste. Add salt and pepper to taste and let marinate on the counter.

Spoon the Bruschetta onto the baguettes and enjoy!

I usually set out several small bowls of the bruschetta, with a small spoon , and a plate of baguettes next to it.

This is so easy and so good!
Barbara in Jacksonville,FL

Re: July 1--Scalloped Tomatoes for Ann in Texas
Andrea, Florida

Hi,
How do I find out the size of the cans of tomatoes used in this recipe - it sounds delicious - thanks for the help.
Betty

Hello all! This is for Corinne in Pittsburgh. I suffer with Fibromyalgia and muscle cramps (and about 50 other things) are a daily problem. You had mentioned that cherries worked wonders on muscle cramps. I knew they were useful for inflammation. Do you think they would help a chronic problem such as mine? I wonder if the medical community is aware of their miraculous qualities? They are on sale this week, and I will no doubt be buying some! Thanks for the tip! I'm keeping my fingers crossed! Will be searching for cherry recipes! Any ideas?
Jeri K. Glen Cove LI

Does anyone have a recipe for " meatless " meatballs to make in spaghetti sauce ?
Anita in Brandon, FL

To Betty in the July 2, 2007 newsletter regarding what to add to creamed corn. I have heard of some people adding cream cheese to creamed corn. I have not tried this, but it sounds good. Hope this helps.
Becky in TX

To Dee in W. Lafayette in regard to your vac machine, my sister had a pressure sore and they used this type of treatment on her and it worked really great!! Good luck in your healing and know it maybe slow, but goes a lot faster with this machines help. Best to you
Patti in Ne (an old RN too..lol)

Helpful Hints

Reheat Pizza
Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the corner tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount You also eat less sugar/calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
Florence, IL

Do you have a zip code for Arizona??
Have a safe trip!,
Sandy/Warsaw

The complete address is
Nancy Rogers
Box 565
Paulden, Arizona 86334

Hi everyone, our local supermarket had the vanilla ice cream at a give away price so now I am looking for some new sauce toppings especially thinking about peanut butter. If any one has TNT recipes sure would appreciate your sharing.
BunnyFace

Hi, Marge in OH--Just last week, someone on another forum was requesting information on these peelers, and the responder reported that you're supposed to cook the veggies before using the peeler...so, the poster decided not to buy one.

And Sue, the gloves are Mr Clean brand Vinyl Gloves. I'm pretty sure these were purchased from either Family Dollar or Dollar General, and is a box of 50 for about $3. They are latex-free, and on the side of the box, suggested uses are for painting, gardening, auto care, pet care, hair coloring,
hobbies, household chemicals, and food preparation. I hope this might help you locate them. I really like them.

I'm glad you like my name.:) When one of my sons was little, one of his teachers told him we look alike, that we both have the same 'cute little nose and cute little twinkle'.:)

Comment
I checked on the Tator Mitts on "Does It Work" on the Lubbock TV station. Here is what was said by them.
http://www.kcbd.com/Global/story.asp?S=

Corns (between toes)
Here is a tip for what to do with lemon peels. Break off a small piece and with a band aid, or tape, put it on a corn (ones between your toes) It really works to get rid of them, without going to a podiatrist. Put new peels on for 8 days!!

Anyone, else, find this works??? I also use a bar of soap under my sheets----I use any brand.! These home remedies, really do work, and are cheap!!!
Sue R

For Diane who requested a light and fluffy sugar cookie. This is my husband's great-great Aunt's recipe. We make it every Christmas.

Old Fashioned Soft Sugar Cookie
1/2 cup butter
1-1/2 cup sugar
2 eggs
1 tsp vanilla
3 cups sifted flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream

1. Cream butter to the consistency of mayonnaise
2. Add sugar gradually while continuing to cream.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla. Beat until light and fluffy.
5. Mix and sift flour, salt, baking powder and baking soda.
6. Add to creamed mixture, alternating with sour cream, beginning and ending with dry ingredients.
7. Drop by heaping teaspoons on well greased cookie sheet about 2 inches apart.
8. With spatula flatten into circles about 2 inches in diameter.
9. Sprinkle with cinnamon sugar, sugar alone, colored sugar or leave plain.
10. Bake at 400º for 10-12 minutes.

Enjoy! Lisa-Union Bridge, MD

Spicy Chicken Breasts with Fruit
4 servings
Start to Finish: 30 minutes

2 teaspoons Jamaican jerk seasoning
2 fresh serrano peppers, seeded and finely chopped
4 skinless, boneless chicken breast halves
Nonstick cooking spray
1/2 cup peach nectar
3 green onions, cut into 1-inch pieces
2 cups sliced, peeled peaches
1 cup sliced plums
1 tablespoon packed brown sugar
1/8 teaspoon salt
1/2 cup pitted dark sweet cherries
Hot cooked rice (optional)

In a small bowl combine jerk seasoning and one of the chopped serrano peppers. Rub mixture onto both sides of chicken breasts. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 8 to 10 minutes or until tender and no longer pink (170*F), turning once. Transfer to a serving platter; keep warm. Add 2 tablespoons peach nectar and the onions to skillet. Cook and stir over medium heat for 4 to 5 minutes or until onions are just tender. In a bowl combine remaining nectar, half of the peaches, half of the plums, the remaining serrano pepper, brown sugar, and salt. Add to skillet. Cook and stir over medium heat about 2 minutes or until slightly thickened and bubbly. Remove from heat. Stir in cherries and remaining peaches and plums. Spoon over chicken. Serve with cooked rice, if desired. Makes 4 servings. Nutrition Facts: Calories 233, Total Fat 2g, Sodium 285mg, Carbohydrates 27g, Protein 28g

Stroganoff-Style Beef with Broccoli
Start to Finish: 30 min
Makes 4 servings.

1/2 cup light dairy sour cream
1/4 teaspoon dried dillweed
1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips*
1 tablespoon cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide noodles (6 ounces)
3 cups broccoli florets
3 tablespoons all-purpose flour
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Ground black pepper

In a small bowl, stir together sour cream and dillweed; set aside. In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender. Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm. Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli.
*Tip: Partially freeze beef for easier slicing. Nutrition Facts: Calories 440, Total Fat 12g, Sodium 513mg, Carbohydrates 45g, Protein 37g
Bobby SC

Kathy Clark in SW Kansas. I am interested in trying the soap in the sheet for sore legs. Where do I put the bar of soap, under the bottom sheet? It sounds like it would be uncomfortable to be hitting it with your foot at  night. Thanks for the info.
Roz in Indy.

This is in response to Nicol of MS re Prof. Amos Fast Drain Cleaner being sold on HSN. I too was interested in the drain cleaner but thought I'd read the reviews of the product first. Interestingly enough, half the reviews raved about the product and half hated it and scolded HSN for even offering it. Since there were so many negative reviews, I decided not to purchase the cleaner. Perhaps you would let us know how you make out with it.
Lesleigh in PA

Comment
I was curious as well. Found these comments on it
http://www.hsn.com/cnt/prod/default.aspx?pfid=142619&club

Hi Nancy!
We all hope you are feeling better! On one of the home shopping networks the other night I saw them cut up a watermelon. They were advertising knives, but this really intrigued me!
Cut off both ends, and set melon up on one end. Slice off the rind from top to bottom in strips.
Cut up, and put in a bowl. It is easy to get all the white. off. I tried it this weekend, and really liked this method.
Brenda in IN

Green Tomato Spice Loaf
Time: 1 hour (15 min prep, 45 min cooking)
Makes: 3 Loaves

5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon allspice
1 cup vegetable oil
2 cups finely chopped green tomatoes
4 eggs
1-1/2 cups walnuts
2 teaspoons orange rind
1 teaspoon salt
2 cups brown sugar

Mix all the dry ingredients together (include sugar. walnuts, orange rind& spices) Beat eggs with vanilla. Add eggs & tomatoes to dry ingredients. Mix but do not beat. Pour int0 3 medium greased loaf pans. Bake in 350F oven for 45 minutes.
Kat

Tomato Pie
1 (No. 2 1/2) can tomatoes
1 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cornstarch

Put tomatoes, sugar and salt in pan and bring to a boil. Mix cornstarch with a little water. Add gradually until it thickens (may need more or less cornstarch). Roll pie crust and sprinkle the bottom with cinnamon. Pour in tomatoes and sprinkle with cinnamon. Put top crust on. Bake at 450 degrees F for 10 minutes, then at 375 degrees F until done, about 30 minutes
Kat

To Karen, SW Arkansas in newsletter 6/27 concerning the red and white wines. When I cook with wines I use one made in Indiana and the name is Olivers. We drink this one and can buy it in Grocery Stores. If you have a friend that drinks wine then ask them. You don't want to buy a cheap one because they are not always the best. Then every so often one can be good. DO NOT USE ONES LABELED COOK WINE. They have a ton of sodium in them and are not good for cooking. Hopefully this will help you.

To Shirley in Tyler, Texas newsletter 6/25 the following is the recipe that I have made for about 45 years but it take all day or 2 days. The vegetables are just ideas of what can go in the soup.

Susie's Vegetable Soup
1 to 2 lbs. beef stew meat
1 soup bone
3 quarts beef stock or water or half water and half beef stock
celery including leaves cut in 2 to 3 inch pieces
carrots cut in 2 to 3 inch pieces
1 large onion cut in quarters
1 to 2 bay leave/s

Cook the above for 2 to 3 hours. Remove the soup bone and vegetables. Put in the refrigerator for at least 6 to 8 hours or over night. Then remove the fat from the top of the broth. I usually leave about 1/4 of it. Then you can use the following vegetables.

1 cup frozen green beans, cut
1 cup frozen corn
1 cup carrots, sliced
1 cup celery, sliced also include the tops
1, 15 oz., can diced tomatoes including the juice
1/2 cup potato diced
1/2 to 1 cup onion, diced
1, 4 oz., can mushroom pieces, optional
1/2 to 1 cup cabbage, diced
1/2 to 1 cup zucchini, sliced, optional
1/2 cup broccoli, optional
1/2 cup cauliflower, optional
1 to 2 bay leave/s
1/2 teaspoon basil
1 teaspoon parsley
1 clove garlic, minced, I don't use this

Add all the vegetables above to the broth and cook for about 1 to 2 hours. Remove the bay leave/s. Now the soup is ready to have. This does freeze well. When I do that I freeze in serving size for us.

I know this recipe takes a long time to cook but I feel it is well worth the effort. Enjoy.
Everyone have a great day. Nancy and 4 legged associates take care and stay safe. Nancy try and get rested up, if possible.
Susie Indy

While traveling in Southern Utah, we were served a wonderful homemade raspberry bar with whole wheat crust. Absolutely delicious from the word go. Looked like a fig newton, crust was dark, but not sweet, and not lightweight. No frosting-just pure delight. Does anyone have a recipe even closely resembling what I have described?
Thanks in advance
AZGranny

Hi NancyLanders --
I didn't want to pay ten dollars or so for dryer balls so I picked up some tennis balls at a flea market (4 in a mesh bag for $1.00) and have been using 2 of them in my dryer for quite awhile now
and am pleased with the results. They do make quite a racket bouncing around in there but that doesn't bother me. I also include a wet bath towel with each load and everything fluffs up quite nicely and doesn't wrinkle (if I don't let the items sit in the dryer after the cycle is finished).
In fact, sometimes I start removing things from the dryer even before the cycle is done and hang them up while slightly damp. Beats ironing.
Ann, Florida

Comment
I would use caution when using this idea. Did find other ideas for tennis balls as well.
http://www.rd.com/content/extraordinaryuses/
http://www.wackyuses.com/wilson.html
http://www.tennisaffinity.com/balldilemma.html
http://www.mrsfixit.com/fixits/FixitDetails.asp?id=553
http://www.thefrugallife.com/tennis.html

Easy Pound Cake
1 pkg. yellow cake mix
1 (3 oz.) pkg. lemon jello
3/4 c. salad oil
4 eggs
3/4 c. water
1 tsp. lemon extract

Put in bowl; mix well after each addition. Grease and flour a tube or bread pan. Bake at 350 degrees for 45 minutes. Test center with toothpick.
Tona in Bama

Black Eyed Pea Cornbread
1 lb. ground beef
1 cup canned black-eyed peas, drained
1 cup onion, chopped
3/4 cup cream-style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased. Cook at 350 for 45 minutes, or until done.
Tona in Bama

Crock Pot Hidden Valley Ranch Potatoes
2 (24-oz.) bags frozen hash browns, partially thawed
2 (8-oz.) pkgs. cream cheese
2 packets Hidden Valley Ranch Dressing mix
2 cans cream of potato soup

Put potatoes in crockpot. Mix remaining ingredients in a bowl and add to potatoes. Stir well. Cook on LOW 7-9 hours. Stir before serving.
Tona in Bama