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The first in-flight meal to be served aboard a passenger plane took place on April 8,1930. This bread was served, and was well received.

Bran Nut and Raisin Bread
1 ½ cups all-purpose four
1 Tbsp baking Powder Watkins #01039 has no aluminum
1 tsp salt
1 ½ cups Kellogg's All-Bran Cereal
1/3 cup firmly packed brown sugar
3/4 cup milk
3/4 cup water
1/3 cup molasses
3/4 cup walnuts, broken
3/4 cup seedless raisins
Stir together flour, baking powder and salt. Set aside. In large mixing bowl, mix together cereal, sugar, milk, water and molasses. Mix in flour mixture. Stir in walnuts and raisins. Spread in greased loaf pan. Bake at 350º about 1 hour until wooden pick inserted near center comes out clean. Makes 1 loaf.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

Pepper Sauce # 01046 is traditional Mexican-style green table sauce, great in guacamole or on fajitas. Have you checked out my website for the vegetables and fruits, serving sizes, and new ideas for serving? Scroll down past the middle to view this.
Watkins Jalapeno

Hello Nancy & Gang,
For Sue and Betty T in Ga-Yes, you can freeze milk-any percent (1%, whole, etc), whipping cream, and half & half-can be frozen and will have the same taste when thawed. Just make sure it is fresh (check the date), shake well after thawing, and place in a plastic bag (from grocery) to freeze so if there should be a leak around the seal, it will be in the bag. My DH works for the dairy and we do it all the time! *Tip-use half & half in pancakes, waffles, breads, and biscuits and muffins for a light delicious taste.

Lisa-yeah, we leave about 2 days worth of breakfast items in fridge at a time-works great, I we LOVE that day old bread rack-it is great for toast, hot sandwiches (breakfast and others), croutons and as you all know, I believe in warm bread with pasta, soup, and salad!!

Camille, glad you liked the Chick Chick Soup-I throw stuff together all the time, and it usually comes out good, like this for instance.

Oriental Express Dip
8 oz cream cheese-soft
16 oz sour cream
8 oz cheese-any
2 bunches green onions-fine chop
1 jar Hormel bacon bits

1/2 c shredded carrots
1 red pepper-fine chop
8 oz can pineapple tidbits-drain well

Ritz crackers
Pat pineapple with towels. Blend cream cheese and sour cream and mix all ingredients together-chill 1 hour and serve with Ritz.

*Tootie has gone back home, so it is just me again!
Mimi ^..^

Hello Nancy, fur babies and the rest of Nancyland. Boy is it frigid out there, wow. Wind chill factor here is suppose to be -14 tonight. In the Jan. 18th newsletter, Tina from KS was looking for cabbage soup recipes. Here's mine

Cabbage Patch Soup
3 lbs. lean ground beef
4 (14.5 oz) cans stewed tomatoes
4 (15 oz) cans kidney beans
6 medium onions, sliced thin
1 cup celery, chopped
4 cups cabbage, coarsely chopped
3 cups water
3 teas. salt
2 Tbls. Old Bay seafood seasoning
4 teas. chili powder
1 teas. cinnamon

Brown ground beef. Drain. Put all ingredients in a large pot. Heat to boil. Reduce heat and simmer for 1 hour. Stir occasionally. Serve
Enjoy Barb - La Porte, IN

In response to Gerry in MD (1/18/08), yes, the Egg McMom recipe was recommended for freezing. I don't remember ever refrigerating them as we either ate them or froze them for later. One tip about freezing foods - vacuum sealing keeps all frozen food better. If you don't have one of the sealers, a good substitute is to place your wrapped food in zipper bags, and using a straw, insert it in the package and zip up to it. Then you can suck the air right out through the straw. (I know, it sounds gross, but it really isn't and it works.)
Barbara in AL

Oh how I agree with Mert, there just is nothing like a fresh brown egg. The flavor and richness of brown eggs are so much better. I hope all is well with everyone and especially you Nancy.
Blessings, Iris in Va.

Beef Burgonoinne Extraordinare
1-1/2 lbs chuck roast, cut into cubes
1 can (10 oz) French onion soup
1 can (10-3/4 oz) Golden Mushroom soup
1 cup sweet vermouth

Heat oven to 350 degrees. In skillet, brown meat and place in 3 qt casserole. Add remaining ingredients. Cover and bake for 3 hours. Serve over noodles.

NOTE: Use beef stew meat if you wish.
grannym IL

Doris, S. Indiana in also sent in the same recipe. She added the following note to it. grannyM IL, I'm wondering if you ever made your Beef Burgonoinne Extraordinaire in a crockpot? My DH really liked this dish so I will be wanting to make it this summer without using the oven. Thanks for the information on sweet vermouth. I didn't know to put the bottle in the fridge!! Fortunately, sweet vermouth is not expensive.

Salmon Patties
1 can (15-16 oz) salmon
1 egg
1/3 cup minced onion
1/2 cup flour
1-1/2 tsp. baking soda

Drain salmon and set aside 2 Tbsp. of juice. In a bowl, mix the salmon, egg and onion until it is sticky. Stir in the flour. Add baking soda to the 2 Tbsp. of juice and stir to mix it. Then add the baking soda mixture to the salmon mixture. Stir to mix it all well. You can drop it into hot oil, or you can pat it into a patty.
Linda NM

For Karen in Ohio, you could select the recipe, copy, and then paste into Word and then print. Shouldn't have any brown eating up your ink then.
Susan in GA

For Sue, I freeze milk all the time when we get ready to leave on a trip and I have milk in the refrigerator. It freezes fine. Just remember that milk expands when it freezes , so I would worry if you placed a full gallon (or full quart) that it might push off the lid and freeze right out of the bottle. Just drink a little off the top before you put it in the freezer...and freeze it standing upright or on its side if you have a tight fitting lid. To defrost, leave in the refrigerator for a day or two and it will be ready to pour and drink again.
Jan in (cold) Texas

I made a cake from a recipe I got from the newsletter. I've finally found a dessert that is almost too rich for me! It is exceedingly rich. Using white syrup and also brown sugar should have given me a clue? LOL I think I'm ready for Weight Watchers!
Doris, S. Indiana

For Sue, Yes you can freeze any kind of milk except cream. Cream gets a funny texture. If you do it in the original container pour off a little to leave room for expansion. Learned this from a friend who was over seas and couldn't get out to the commissary as much as she needed. My 90 year old aunt started doing it because she doesn't use up her milk before it spoiled and it saves her from going out in bad weather.
Theresa in MI

To Tina from KS,
This is really good. I make it often. Barb, Fla.

Sweet And Sour Cabbage Soup
1/2 cups sugar
1 head cabbage
1 onion, chopped
1 can tomatoes (seed and chop)
Beef short ribs
1/3 cup lemon juice or to taste
2 tablespoon sweet paprika
1 cup ketchup
Shredded or thin sliced carrots
12 cup water

Put all ingredients in pot and simmer till cabbage is tender.

Hello Nancy I just wanted to let you know of a site I found that will make GLUTEN FREE be so much easier. My husband has had this problem all his life but was not diagnosed till he was 35 years old. Well it was a trip to feed him but things are better in the last 30 years and now this new site is out of this world helpful.
I just wanted to share it with all the other people that have family and friends that suffer with this problem. Thanks and have a great day.
http://www.celiac.com/
Detz in MI

Tona
Could you use wontons in the Beef and Cheddar Puffs instead of cresaunts
Thanks Kathy from Fl

For Sue
From January 18

Yes, you can freeze milk. We it quite often if we ae going vacation, etc. All types of milk well. Upon thawing there will be separation but a little shaking gets that taken care of immediately. It tastes just as good as fresh milk. I have had some frozen for several months because I forgot it was there.
The only caution is, if you are using brand new bottles make sure you open it pour at least 1/2 C and use for something. This will give it "head space" so when it freezes and expands you want have a messy freezer.
Good luck to you, Rosemarie in rural Kansas City

Strawberry Salad
Makes 4 servings
Weight Watcher Points – 0 Points

1/4 cup fresh lime juice
1 small green pepper
1 cucumber, peeled and sliced
2 cups fresh strawberries. Chill before serving.

Combine lime juice and pepper. Toss mixture with cucumbers and strawberries. Chill before serving.

Calories 35 Fat 0g Fiber 2g Carbohydrate 9g Cholesterol omg Sodium 2mg Protein 1g

Bacon Lettuce and Tomato Salad
Makes 10 servings
Weight Watcher Points – 2 Points

3/4 cup fat-free sour cream
3/4 cup fat-free mayonnaise
1/3 cup Equal Spoonful (or equivalent to 1/3 cup sugar)
1 teaspoon liquid smoke (found in BBQ section of grocery store)
1 (3.25 ounce) container of Bac-O's
1 pint of cherry tomatoes
2 medium heads of Romaine lettuce, torn into bite sized pieces

To make dressing, mix first five ingredients together until well blended. Keep chilled until ready to serve.

When ready to serve, gently toss dressing, tomatoes and lettuce together. Serve immediately.

Note: If you want a thinner dressing, add 1/4 cup of skim milk.

Calories 111 Fat 2.5g Cholesterol 0mg Sodium 312mg
Source: Busy People's Low Fat Cookbook

Chi-Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined. Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand. Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

Source: Insider’s Master Edition Recipes
http://hop.clickbank.net/?siggy/vjjepub

Spam Salad
1 can Spam
1/2 c. chopped dill pickle
2 tbsp. onion, chopped (optional)
1/2 c. grated carrot (optional)
1 c. grated Cheddar cheese
1/2 c. or more mayonnaise to moisten

Use a grater and grate your Spam. Add remaining ingredients. Stir. This is good served on bread as sandwiches.
Sue

Baked German Potato Salad
3/4 c. bacon, diced
1 c. celery, chopped
1/2 c. onions
3 tbsp. Flour
1-1/3 c. water
2/3 c. cider vinegar
2/3 c. sugar
3 tsp. Salt
1/2 tsp. Pepper
8 c. cooked potatoes, cubed
1 c. radishes, sliced (optional)
1/2 c. dill pickle, chopped (optional)

Cook bacon and drain fat. Measure 1/4 cup fat in skillet. Add celery and onion. Cook 1 minute. Blend in flour. Stir in water and vinegar, cook stirring constantly until mixture is thick and bubbly.

Stir in sugar, salt and pepper. Pour over potatoes and bacon. Pour into greased 3 quart dish, mix lightly and cover. Bake at 350 degrees for 30 minutes. Remove from oven and stir in radishes and pickles if desired. Serves 10 to 12.
Sue

Macaroni and Cheese Salad
1-1/2 cups macaroni
2 tablespoons cider vinegar
1 cup shredded Cheddar cheese
1/2 cup chopped green bell pepper
1/4 cup chopped celery
3 tablespoons thinly sliced green onion
8 cherry tomatoes
1 cup mayonnaise
salt and pepper to taste
1/4 teaspoon Beau Monde T seasoning

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes. Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled. Makes 6 servings.
Sue

Amish Sauerkraut Salad
1 qt. Sauerkraut
1 green pepper
1 sm. Onion
1 c. celery
1 sm. jar pimentos
1-1/2 c.. sugar
1/2 c. salad oil
2/3 c. vinegar
1/3 c. water

Rinse and drain sauerkraut. Chop green pepper, onion and celery. Mix sugar, oil, vinegar and water; stir to dissolve sugar. Add chopped vegetables, sauerkraut and pimentos. Marinate overnight. Drain before serving.
Lisa

Amish Broccoli And Cheese Soup
3 tbsp. Margarine
1/2 c. chopped onion
2 c. fresh
2 tbsp. Flour
2 c. chicken broth or 2 c. water and 2 chicken bouillon cubes
4 oz. linguine, broken into 2-3 inch pieces
1/4 tsp. ground white pepper
Dash of garlic powder
2 c. milk
4 oz. American cheese

Melt margarine; add onions and cook until tender. Add broccoli and ix well. Sprinkle with flour and cook, stirring frequently, about 3 minutes. Blend in broth gradually and simmer. Add linguine and cook 10-15 minutes, stirring frequently. Stir in milk and pepper and simmer 5 minutes. Add cheese; heat several minutes more, stirring, until cheese is melted.
Makes about 5 servings.
Lisa

Chicken Fried Steak
4 med size fresh cube steak
4 to 5 eggs
Fine saltine cracker crumbs
Salt, pepper, garlic powder and onion powder to taste

Beat eggs, combine cracker crumbs and seasoning, dip cube steak in egg and then press into cracker crumbs and fry in hot oil until crispy. Serve with country gravy. Yummy. Recipe can be increased or decreased as desired.
Sue

Hi, Nancy and furry family! This is for Betty in GA who asked about freezing milk. Although I don't know if they recommend it, I used to freeze gallons of milk years back when my son was little and we were on the WIC program. Because they required that we purchase multiple gallons at once because of the nature of the program, we had no choice but to freeze one or more gallons in order to not lose them. The only difference we really saw was that the cream would separate out like old fashioned milk and we'd have to shake the carton or bottle (plastic) before pouring. The taste was the same and we did nothing else different. I don't know about the heavier milk products, though (half and half, cream, etc.) Maybe you ought to buy a half-pint or pint and freeze it just to see how it is when you thaw it. But, I wouldn't be afraid to freeze regular milk if I needed to.
Wendy, S NJ

To Bart,Fl in Jan 15, 2008 newsletter:
In your Cream Cheese Crockpot Chicken recipe, do you think boneless chicken breasts would work just as well? Any adjustments you could think of if used?

Also, for you or anyone else: if I don't want to use Cream of Chicken soup in a can (as in this recipe) what else could I substitute?
Thanks in advance.
Anna

Fellow bakers:
Would any of you happen to have a "clone" recipe for any of the huge delicious muffins that they serve at the Perkins Restaurants? Some of the flavors are, apple cinnamon, peach, blueberry etc. They are so moist and have such a wonderful flavor. Thank you in advance. Stay warm.
Cindi in Nebraska

This is for Linda from PA. My son suggested adding mayo to my mashed potatoes 2 years ago. I haven’t made mashed potatoes any other way since. The mayo adds creaminess & a new taste. (Even my 12 year old grandson asks if I made the mayo mashed potatoes). I just add a soup spoon size dollop along with butter & warmed milk.
PJ in MB

From: Hi Everyone: I have a request my dbf brought pablano chilies that he thought were bell peppers anyone have any TNT recipes using these chilies.
Thank You. Jeanie sunny California

Lucky you to have the perfect pepper for Chili Rellenos. This is very simple; make a simple pancake batter or a beer batter that you prefer. Carefully slice the chiles open and depending on how hot you want them remove some or all of the seeds. Remember to wear gloves or wash your hands very well for if you touch your face you will have problems. The oil really irritates the skin especially in the eye area.

Put in a nice chunk of Monterey Jack or if you like it spicy try pepper jack cheese. Close up and dip into the batter and pan fry till peppers are softened and the coating is a lovely golden brown. These are great served with some honey or some like sour cream.

I even love them cold the day after with a great cup of coffee. I am envious of you and hope you enjoy your dbf brought you the peppers.

If you like you can chop them up and flavor your Mexican recipes with them. You can even freeze them for later. Hope this helps.
Detz in MI

This is for Betty G. in Ga. When I was a girl we had really hard winters. My mom always bought extra gallons of milk to freeze. It can be any kind (whole, 2% etc,) The trick is to remove a cup or so first. This leaves room for the container to expand. Thaw setting in sink. Shake it and when it feels like there is still ice about the size of your fist, refridge it. Each time you use, shake first because cream rises to top.
Donna R. in Wi.

Hello everyone
Thought I would share two of our favorite sauces. The kids really love the Peach Dipping Sauce when we have baked chicken strips. I have just poured it all on top of the boneless skinless chicken strips before I baked them...very good that way too.

As for me, I love the blackberry bbq sauce. I love just about anything with blackberries. They are my favorite fruit. I usually have a blackberry cobbler instead of a cake for my birthday.
Make it a great day!
Lisa (East Texas)

Peach Dipping Sauce for Chicken Strips
16 oz jar of peach preserves
1/4 c Dijon mustard
2 T lemon juice
Process until smooth. May warm in microwave if desired.

Blackberry BBQ Sauce
1/2 c blackberry preserves
1 1/2 c ketchup
1/8 c brown sugar
1/8 t cayenne
1/4 t mustard powder
2 T red wine vinegar

In a medium mixing bowl, mix together all ingredients. Use on chicken, ribs, etc.

In the January 15th newsletter Susie Indy submitted a recipe for a Hamburger Casserole. It calls for 1 1/2 cooked egg noodles, drained. I would like to make it but need to know if it is cups or pounds.

Here is a recipe that I have made several times.

Chinese Chews
1 cup brown sugar
1/2 cup butter
1 cup flour
2 eggs
1 cup brown sugar
3 tablespoons flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup walnuts
1-1/2 cups coconut -- flake

Make crust of brown sugar, butter, flour, pat in pan, bake at 350º ­15 min. Mix other ingredients in order given, spread on crust, bake another 15 minutes.
Sandy in ND

Roast Beef & Swiss Tortilla Roll-ups
2 tbs prepared Caesar ranch salad dressing
2 (7 to 8") flour tortillas
2 large lettuce leaves, torn to fit tortillas
4 oz. thinly sliced deli roast beef
4 (3/4 oz.) slices pasteurized process Swiss cheese
2 tsp diced red onion
Spread 1 tablespoon salad dressing on each tortilla, covering entire surface.

Top each with lettuce leaf and half of roast beef, cheese and onion. Roll up each tortilla tightly. To serve, cut roll-ups into 1" slices. Insert toothpick into each to secure. Makes 16 appetizers.
Tona
Resubmitted by Mary Alyce from WI

I would like some input from some of the knowledge ladies or men about how to get the stains from my solid oak table Someone set something hot or moist or both on my table during the holidays and left a ring of stain. I had place mats; hot pads etc. on the table but someone missed the cue. Will someone pleas give me some clues how to solve my problem.
Thank you, Dorothy in Texas

I had a left over pie crust in the freezer so I decided to make this recipe rather then make a pie. Not hard to make, especially if you have pie crust in the freezer. It is definitely a "keeper".

Cheeseburger Pie
Source: Best of the Best-The Recipe Hall of Fame Cookbook (Winning Recipes from Hometown America)
Page 184

Pastry for 1 (9-inch) one-crust pie, unbaked
1 pound ground beef
1/2 teaspoon ground oregano
1/2 cup crushed soda crackers
1 (8 ounce) can tomato sauce
1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon salt
1/4 teaspoon pepper

Brown meat. Drain. Stir in remaining ingredients and pour into pastry shell.

Cheese Topping:
1 egg beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
2 cup grated Cheddar cheese

Combine egg and milk. Stir in seasonings and cheese. Spread topping evenly over filling. Cover edge of pie crust with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake in 425 degree oven for 30 minutes.
Serves 6-8

Notes:
This recipe is very good but if you have any leftovers, it is really good the next night. The flavors seem to mingle.
Joan San Antonio, Texas

Cherry-Cream Cheese Coffee Cake
12 servings

1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury crescent dinner rolls
1/2 cup powdered sugar
2 teaspoons milk
1 . Heat oven to 375°. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.

2 . Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle.
3 . On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.

4 . Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5 . In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
Mary Alyce from WI

Cinnamon Apple Rolls
1/4 c butter
1/4 c sugar
1/4 c water
2 cans crescent rolls
2-12 oz pkgs Stouffer's escalloped apples, thawed
1/2 c pecans, toasted
1/2 c packed light brown sugar
2 T all purpose flour
1/2 t cinnamon
Preheat oven 400* and melt butter in 13x9" pan. Set aside dish. Stir together sugar and water in a pot over medium heat until sugar dissolves. Roll each can of crescents into a 10x14 rectangle. Mix apples and next 4 ingredients in a bowl. Spread apple mix evenly over crescents and roll up dough. Press seams to seal; cut each roll into 16-3/4" slices and put in pan. Drizzle with sugar syrup.
Bake 20-25 minutes and serve warm.
**Excellent Christmas brunch idea**

Mary Alyce from WI

Dear Nancy
Have you been able to find out why some of us are having so many problems receiving the newsletter. I have contacted my isp, I have gone into yahoo groups to make sure I am still signed on, I receive cooking with haggermaker just fine and also anniescountry2 also fine but still having a problem with yours, and I miss it. Please help me if your able. Thank You in advance
Betty in MI

Good morning Nancy and all Nancylanders,
Well, we have typical Wisconsin weather here today- 17 below zero with 30 below wind chill. Thank you all for the suggestions on treating my cat not to bite. To Kathy in NC- no he is not an only cat - I also have a female his same age. I think he plays with the female by biting her gently so he thinks that's the way to play with everyone or else this is just a male cat trait. He is so lazy lol - he let's the female clean his face then he bites
her on her ear lol.

Never heard of this in cat's but my vet said my male cat has hay fever of
all things. Thank you all in Nancyland for all the wonderful recipes and a
big thanks and hug to Nancy for all the time you take keeping us recipe
hounds happy lol.
Dianne in Wisconsin

=================

I have 2 kittens that we recently got. One (male) that uses the litter box and the other (female) will not use the litter box. She does her business everywhere. We keep putting her in the litter box to show her but she seems to like to go where ever she wants. Any help on why or what I can do? This has been going on for 2 weeks now....HELP.
Laurie~ muskegon,MI

=====================

Good Morning, I have been seeing the comments about the biting cat. We had that problem with our late cat, Molly. We used the squirt bottle with plain water and it seemed to work well. We have a new kitty now.
She came from a cat "orphanage". She was in a room with 8 or 10 other cats while she was there. We brought her home a week ago. We have gotten her used to us and she will play and come to us, etc. The problem is that she will not come out of the room. We leave the door open and have tried to coax her out. We have picked her up and brought her out and she gets all nervous and runs back in. Does anybody have any suggestions what we can do. She is a lovely cat and we would like to enjoy her other than in her room.
Thanks and Nancy we enjoy all of your cat stories.
Marilyn in Ohio

Hi Nancy and all,
My cat bites when I play with him and I hiss at him like the mother cat would do that is how they discipline their kittens and he stops. I read this some where, and when he gets into things he shouldn't I hiss at him. I tried the water spray bottle but it was always some where else when I needed it!
Brenda/Alabama