Hi All - Sandy in Bountiful said that she had a big crop of apricots in her July 11 letter. I too had a large crop this year and even though this isn't with pineapple, it is my favorite apricot jam recipe.

Apricot Butter
6 cups fruit
3 cups sugar
1/4 cup lemon juice
1 tbspn pumpkin pie spice (taste; add more if desired)

To prepare pulp, cook apricot halves until soft, adding only enough to water to prevent sticking. Press through sieve or food mill. Measure pulp.

Add sugar; cook until thick, about 30 mins. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and spice, pour into sterilized jars and seal.

This year I also tried apricot freezer jam - which I haven't sampled yet. And, my children wanted apricot jam using Splenda. I didn't buy Splenda, but bought the no-sugar pectin in Wal-Mart and made it with 1 cup of regular sugar and it was fabulous. It only made 3 1/2 pints but tasted a lot like fresh apricots and I liked the fact that it used very little sugar. I froze apricots sprinkled with Fruit Fresh in batches for cobblers and cut some to be added while still frozen to smoothies.
Hope you like,
Carolyn in Los Banos, CA

It is a great joy compiling this newsletter each day and sharing the tried and tested recipe of our family (members.)  In my opinion what makes this newsletter stand above other newsletters is our family (members) sending in their tested recipes rather than just looking up recipes on the internet and posting them.  Our family here has some of the best recipes on the internet.  Thank you all so much for sharing them with us.
Nancy

The J. R. Watkins company started in 1868 selling Liniment door to door. This liniment is still available.
www.watkinsonline.com/hutto

On my web page I will be taking off the extract uses and putting on how to flavor coffee today.
sunnywatkinsgirl@aol.com

Thank you for the response to my question on frozen corn logs. I didn't know such things existed and now I will check that out. I always loved fresh corn off the cob cooked in a cast iron skillet. I'm hoping this tastes similar.

Also, I got to say that when I read Judy's comment about her traveling cats sounding like the music of today, I laughed right out loud. I know just what she meant. :)

This newsletter contributes so much to my life. Nancy, I'm glad you are settled in Arizona, and your living arrangement sounds nice and cozy. I'm sure your sister-in-law appreciates your help and your company. Especially happy that you are still able to get the newsletter out and that sending it gives you pleasure.
Doris, S. Indiana

Comment
I am having a great time out here.  I get to see my brother Joe often too.  I can get in my car and just go to town to harass him, LOL.  I am afraid he got the best of me one day a couple weeks back.  I took Ginger, Betty's dog, to town with me.  I dropped Ginger off to play with Joe's dog while I went shopping.  Got half way to Betty's when realized Ginger was still at Joe's house.  Joe called me on the phone and asked if I was missing anything.  I haven't lived that one down yet.

Sometime in the very near future we are going to Williams, AZ.  I love the town of Williams and a little store with recipe books and crafts from the West.  I like Flagstaff too.  Trees are just fascinating when one doesn't see them a lot.
Nancy

The Breader Bowl is:
Non breakable, Easily Cleaned , Dishwater Safe, Has an air tight seal;

The Breader Bowl measures only 10 1/4" x 7" x 6 3/4",  making it very easy to store, or take on trips.
With the extra depth you can easily bread all your meats and vegetables at once. It is perfect for small meals as well as family gatherings.

Hi Nancy,
I am a relatively new member to the group and have enjoyed reading the newsletter. I had a question I wanted to post to the group about the best way to cook pork ribs--oven, grill, or both. I tried the CLICK HERE link for responses, etc., but my computer loads it in Internet Explorer, which I don't use (I am a Mozilla Firefox girl). Because of this I do not know what the address is for responses and/or questions. Could you please send me the email address I am to write to so that I can participate in the group more fully.
Thank you, Theresa

By clicking on the link it generally brings up Outlook Explorer, AOL Mail or whatever you have set up as the default browser. If this does not work for you just right click on the link and choose the COPY SHORTCUT option. Go to you mail program and paste it into your email program. On most computers holding the Ctrl button and the V key at the same time will paste the address into you email program.
Nancy

Real COUPONS: Print them from your computer.

I am trying to find the spelling for a bread my relatives from Germany made when I was young.  It is a grayish dense bread and to me it sounded like luken bread.  Can anyone help me with the correct spelling and where I can find a recipe for it?
Jerry

For the person who wanted the McDonalds Cinnamon clone --
Top Secret Recipes (tsr.com) has this clone for a charge of 79 cents this week. Normally, the weekly recipes are free but they now charge for some. I have used Paypal to pay for recipes but I think they accept credit cards. TSR is really good and I use their cloned recipes all the time.
Karen, SW Arkansas

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.

Thank you to gramaj for her recipe on the Tang Fruit Dip. I am so appreciative of the recipe as I enjoyed it very much and would love to give my neighbor the correct recipe amounts and ingredients!! It is a very refreshing dip, tastes like a creamsicle!
Thanks again! Gracie, Rochester, NY

in response to July 9th newsletter in the 10th newsletter for Pennsylvania bread there is nothing listed for flour. Is this a mistake? How much flour does one use if it is a mistake. No name was given as to who posted the recipe. This sounds good but need to know about flour.
Mary Ann upstate N Y

Note to Nancy in Montana:
I know what fondue is and I know what a pitchfork is, but I don't know what a fondue pitchfork dinner is!
Could you enlighten? Thanks!
Athena in DE

Hi Nancy,
The email I received for Monday didn't have a link to the Monday newsletter. I didn't know there was one until I saw references in Tuesday's newsletter to recipes I knew weren't in the last one I read. I went to the index and found the link. Did you send another email out that had the link? Just wondering because if you did, I didn't receive it. Thanks.
Wendy, SNJ

Comment
I failed to include the link in the newsletter. The link was posted on the newsletter archive page each day. When I checked the stats on the page most members had already found the link and had visited the July 10th newsletter page so I didn't send out a second newsletter.
Nancy

HELP, Please. I need the link for Tuesdays newsletter. Thanks.
Mary Colorado

July 10th newsletter

Jen, from Birmingham. Re: saving bacon grease. I would pour it into a small container with a cover and store it in the fridge. Before I found out that it wasn't very good for me, I used it a lot for frying potatoes, etc. jeanlock in McLean VA.

Nancy in Montana. Thanks for the response on the steam cleaner. I would like to find something that will do it all - floors and carpets. I'll keep looking. I don't have room to store two different machines. Dixie in AL

Re:
I see in quite a few recipes it calls for bacon grease. I was always told that you should not keep bacon grease as it will turn bad. Is this not true? How do you keep it on hand? Or do you cook bacon every time you need it for a recipe. I was told keeping it in a "Crisco" can was not good for you. So I never did. Please enlighten me! (as always)
Jen From Binghamton

Nancy, I have already passed the age of retirement so that makes me old enough to be dead if using bacon grease for cooking was a problem. My mom always saved hers and so do I. I wait for the grease to cool then put in in a plastic bowl and put it in the fridge. When I need it, I just take out what I need and put the bowl back.
Like I said, if this is dangerous, I never would have made it to be this old.
Jean in NC

For Sue
I have the Cooks Essentials 8 qt. pressure cooker. It was the least expensive of all the ones I looked at and they are wonderful when it comes to a guarantee. They also have more than one size. I use it several times a week, especially during the summer. It is from QVC.com. It has a removable pan that is cast iron and non stick. Really easy to clean and never has a sticking problem and very easy to work. I just ordered a second one if that tells you anything.
Good luck in your search.
Judi

Here is a soft sugar cookie my Mother made every year. It isn't the first one I thought of, but I don't find that recipe. These cookies can either be dropped or rolled (need to add a little more flour for rolled, only) .

Soft Sugar Cookies (drop or roll)
1 1/2 C. Sugar plus
1/1/2 C. powdered sugar
1C. shortening,
1 C. sweet milk
2 eggs,
5 C. flour (fluffed in the canister)
1 1/2 t. vanilla
1 1/2 t. soda
2 t. baking powder
2 t. cream of tartar
scant teaspoon salt.

Cream sugar and shortening. Beat eggs and combine with creamed mixture. Mix well. Sift dry ingred. together. Add half dry ingred. to the creamed mixture. Add milk and vanilla. Add rest of dry ingred. Mix. Cookie can be dropped or rolled 1/4" thick and cut. Bake 350* until lightly browned, 10 minutes.

When I find the other recipe, I'll send it in. I got it from the cooks at one of the schools where I used to teach. It was called Amish Sugar cookie.
Jae, Central OK

Hello Nancy,
Really appreciate being on your mailing list.

Does anyone have a copycat recipe for Girl Scout Chocolate Mint Cookies?
Thank you, Judithe N

Would someone please re-post the Corn Salad recipe that had crushed Chili-Cheese Frito's added before serving. The person who posted said it was a family fav even though she didn't think it would be when she got the recipe from her sister. She added a funny story of her sister "exploding" a bag a fritos while crushing them. Unfortunately, I cleaned up my dest and lost the recipe. You can tell by the remembered recipe 'bits' that I had read it several times, but not enough to remember all the ingredients. Please send it back in--I have a salad supper coming up and wanted to take this.
Also wanted to send a T&T recipe for fruit dip.

Fruit Dip
1-8oz. softened cream cheese
1-7-9oz. marshmallow cream ( can soften/melt in micro)
2T. fresh Orange juice
Mix all in blender. Serve with fruit chunks, etc.
(Strawberry, banana, pineapple)
Thanks, Jae

Hi Nancy, Enjoy your stay in AZ. I still have vivid images in my mind of time spent with my older brother there. The scenery cannot be described in words, though as a child I read Zane Gray and later Louis Lamour and was transported to that time and place.

I am reading today's newsletter and one request came to mind. I have a dear deceased friend who used to pull "kuchen" (I think this is the spelling, German, she was from near Bismarck, ND) from her freezer and, within a few very few minutes, we we were enjoying this delicacy with a cup of piping hot coffee. She tried to tell me how she made it, but did not have a recipe.

As I remember, she said she made a sweet dough. On top of this she spread sour cream (?), she may have sprinkled brown sugar, or sugar, over this. She then put sliced, drained, peaches over this. She baked it in a moderate oven, probably 350° F, until crust browned and contents bubbly. She made several ahead and froze to have something to serve with her coffee when people would stop by...this or cookies, or always some sweet treat.

I would greatly appreciate a TNT recipe for this memorable treat. Betty in MS

For Jen From Binghamton asking about keeping bacon grease, when I fry bacon, which is seldom now that my children are grown in their own homes, I drain the grease, settlings and all, into a small canning jar and when it cools, put the screw top on and put in my refrigerator. The "settlings" add to sauces, etc. Then, occasionally, I treat myself by adding a spoon of this to the black iron skillet in which I cook cornbread for my husband and myself...not every time. Also, I like to add a "touch" of it here and there to sort of keep some of the taste I grew up with in foods. One place I use it that I think adds to the outcome is that I add some to the oil in which I make a roux for my seafood gumbo. It enhances the flavor and outcome, I think.

JULY 11, newsletter
to Jen from Bingham
Regarding bacon grease, I also use bacon grease and I always poor it into a jar and store it in my refrigerator. It will last many months.
Chris from Illinois

Chocolate Madeleines
1/2 cup flour
1/2 cup unsweetened cocoa powder
2 tsp cornstarch
1 tsp baking powder
1/8 tsp salt
1 stick unsalted butter, room temp
2/3 cup sugar
3 large eggs
2 large egg yolks
2 tsp dark or golden rum
1 tsp vanilla
2 tsp confectioners sugar

Heat oven to 375 degrees.* Coat 24 indentations in Madeleine pans with cooking spray. Into bowl, sift together flour, cocoa, cornstarch, baking powder and salt. In 2nd bowl, beat together butter and sugar until smooth and creamy. Beat in eggs, yolks, rum and vanilla until blended. Beat in flour mixture until combined.

Spoon slightly rounded tablespoon batter into each indentation. Bake 10 min. or until done. Let cool in pans 5 min. Remove from pans. TO SERVE---Place Madeleines on a platter and dust with confectioners sugar.
Makes 24 Chocolate Madeleines.

To Brenda in IN
Would you be willing to share your winning recipe for Chocolate Chip Cookies.

I really enjoy your newsletter and all the work you put into making this such a great part of the day.
Esther from PA

Hi Nancy and 4 legged associates,
In your July 7 & 8 recipe newsletter, Boots in VA asked for a lost recipe, here is one I have in my cookie file. I hope it is what she was looking for.
Rose Marie, in Freeborn, Mn.

Buffalo Chip Cookies
Yummy and chewy!
1 Cup Butter
1 Cup Shortening
1 Box Light Brown Sugar
2 Cups White Sugar
4 Eggs
2 Tsp. Vanilla
4 Cups All-Purpose Flour
2 Tsp. Baking Soda
2 Tsp. Baking Powder
3/4 Tsp Salt (optional, I add just because)
2 Cups Oatmeal
1 6oz. Bag Chocolate Chips
1 Cup Coconut
2 Cups Rice Krispies
1 Cup Chopped Pecans

Cream butter and shortening; add brown and white sugar and vanilla. Sift and add flour, baking soda, baking powder (opt.salt); add oatmeal, chocolate chips, pecans, rice krispies and coconut. Use 1/4 cup per cookie. Put on ungreased cookie sheet (the air bake kind keeps them from browning so much), 6 per sheet. Cook 20 minutes at 350 degrees. (Oven temps vary, but experiment with first batch. If they're too brown they'll be crunchy. I like 'em chewy.) Let cool 5 minutes before removing from sheet to cool. Makes about 30-40 large cookies!

I LOVE the fact that we can send in, and talk about so many things, and get advice on subjects that are not food related. I have made use of most all of the advice that the "family" has sent in. Nancy, your newsletter is still number one as far as I'm concerned.
Cheryl in North Olmsted, Ohio

I love your recipes, tips and suggestions you have sent into the newsletter.  I for one appreciate you very much.  Thank you so much.
Nancy

This is for Sandy in Bountiful. I used to make this Pinecot preserves and it was always enjoyed. It calls for dried apricots but you can easily adapt.

PINECOT PRESERVES
1/2 lb. dried apricots
1 8 ounce can crushed pineapple, undrained
1 Tablespoon lemon juice
2-1/2 cups sugar
1/4 teasp. salt
1/2 cup sliced almonds

Wash apricots, cover with hot water and simmer 35 min. (remember this is for using dried apricots, I am giving the recipe as I have it) Cut into pieces. Add remaining ingredients except almonds. Heat slowly, stirring constantly. Increase heat and cook rapidly approximately 20 min. stirring often.

If a thicker consistency is desired cook a little longer. Add almonds and reheat to boiling. remove from heat. Pour into sterilized jars and process . If you do not plan to keep it long, refrigerate.
Yield 1 quart.

Hope this is what you want. I bet a lot of us envy your abundance of apricots.
Jeanne in Tyler, TX

To Anita in Brandon, Fl
I'm glad you tried the MEATLESS MEATBALLS recipe and that you liked them. I'm always happy to hear from someone who has tried a recipe I sent in.
From Frances in Wesley Chapel

Sunshine tea.....I was so interested in the Sunshine tea, when I went to their site, the shipping and handling for one bottle was $11.76! Does anyone know if I can buy this locally?
Boots in Va.

Re: Nancy, I hope some of your faithful readers can help with a problem I have. Two of my favorite kitchen throw rugs have lost much of their rubberized backing through washing and drying and general wear. I wonder if there is such a thing as a RUBBER SPRAY or PAINT to apply to renew their non-skid character? I will appreciate any help-- with such a great, practical and alert group we're all part of, if there is such a product, at least one of you will know!! Thanks, Nancy for all your hard work. You have many, many friends and admirers who look forward to this letter every day!!
Sandy in Bountiful

Sandy, If you will check with a craft store, there is a paste type rubberized backing that can be purchased for about $6.00. I have used it on rugs and on the bottom of knit slippers to make them non-skid.
Jean in NC

Hi all: Does anyone have a simple recipe for pepper hash. I know it has cabbage, green or maybe red pepper, sugar and vinegar. That's all I can remember.
Phyllis in Phoenix

In reply to Rich's query about soda crackers in the July 10th Newsletter...they are saltine crackers.

As for the request in the same newsletter about McDonald's new cinnamon Melts: I do not have the recipe, but it is the recipe of the week this week at Top Secret Recipes. However, the recipe of the week is no longer free, it costs .79. So, if you are desperate for it an willing to pay 79 cents, here's the website address: Top Secret Recipes .
Hope this helps out.  Lisa (East Texas)

Nancy,
I just purchased the Better Baker Bowl Maker and was relying on the directions that were to come with them. They are included but very few. And some ideas were included as well.

I remember some of the members writing about using theirs and I would like to know the dates of the newsletters that had members instructions in it, if possible. I was looking forward to using the pans for lots of different things but still feel lost as to what to make in them.
Thanks, Grace from Alabama

Comment
Click Here for Directions
Click Here for Recipes

CHIPOLTE DIPPING. SAUCE
Gourmet, April 1986

This recipe can be prepared in 45 minutes or less.
Makes about 2-1/4 cups.

2 large egg yolks at room temperature
2 teaspoons white-wine vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1 1/2 cups olive or vegetable oil or a combination of the two
3 canned chipolte chilies or to taste, minced (wear rubber gloves) plus 3 tablespoons of the juice, or to taste
2 teaspoons fresh lemon juice
1/2 cup sour cream

In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping
sauce, covered, for at least 1 hour or overnight.
Gourmet, April 1986

BAKED ORANGE ROUGHY WITH TOMATOES AND HERBS
Yield: 4 servings Serving Size: About 3-1/2 ounces fish plus 3 tablespoons sauce
"The New Family Cookbook for People with Diabetes"

1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon margarine
1 large tomato, seeded and chopped
1/2 teaspoon salt
1 teaspoon chopped fresh oregano, or 1/4 tsp dried oregano
1 teaspoon chopped fresh thyme, or 1/4 tsp dried thyme
1/8 teaspoon freshly ground pepper
4 orange roughy fillets (1 pound total), thawed if frozen
1/2 cup dry white wine
2 tablespoons tomato paste

Preheat the oven to 350*F. Prepare an ovenproof skillet with nonstick pan spray. In the skillet over medium heat, saute the onion and garlic in the margarine until soft, about 5 minutes. Stir in the tomato and seasonings. Cover and simmer for 5 minutes. Place the fish in the skillet; cover with the sauce and pour the wine over the fish. Cover and bake for 15 to 20 minutes, or until the fish flakes with a fork. Remove the fish to a heated platter. Simmer the sauce in the skillet until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour over the fish.
Nutritional Information Per Serving: Calories: 123, Fat: 2 g, Cholesterol: 23 mg, Sodium: 384 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 18 g
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat

BRAISED GARLIC CLOVES
Yield: 4 servings "The New Family Cookbook for People with Diabetes"


2 large bulbs garlic, separated into cloves, but not peeled
1/2 cup chicken broth, reduced-fat, reduced-sodium
2 teaspoons olive oil

Combine the garlic, broth, and oil in a small saucepan. Cover and simmer over low heat until the garlic is tender, about 15 minutes. Drain off the liquid and discard. Serve the unpeeled garlic cloves around meat, poultry, or roasted vegetables.
Nutritional Information Per Serving (About 6 cloves): Calories: 27, Fat: 0 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 6 g, Dietary Fiber: 0 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable

MIXED GREENS
Yield: About 3 cups "The New Family Cookbook for People with Diabetes"

1 pound mustard greens
1 pound turnip greens (or any combination of greens,
such as kale or dandelion)
2 slices bacon, diced
1 small hot red pepper, seeded and minced,
or 1/4 teaspoon crushed red pepper flakes
1 teaspoon salt

Wash the greens well. Cut off and discard the tough stems; slice or coarsely chop the greens. Cook the bacon in a large saucepan or Dutch oven over medium-high heat until crisp. Add the greens to the drippings and bacon bits; toss to mix. Add 2 cups water, the hot pepper, and salt; bring to a boil. Cover and simmer over low heat until the greens are wilted and tender, about 30 to 40 minutes. Uncover and cook 5 minutes more.
Nutritional Information Per Serving (About 1/2 cup): Calories: 62, Fat: 5 g, Cholesterol: 5 mg, Sodium: 465 mg, Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 3 g
Diabetic Exchanges: 1 Vegetable, 1 Fat

QUICK RASPBERRY ICE
Yield: 1 cup
"The New Family Cookbook for People with Diabetes"

2 cups frozen unsweetened raspberries
1 tablespoon raspberry or cassis liqueur
Mint sprigs (optional)

Place the frozen raspberries and liqueur in a blender or food processor. Process until thick and slightly chunky, scraping down sides as necessary. Serve immediately while still frosty.
Garnish with mint sprigs, if desired.

Nutritional Information Per Serving (1/2 cup): Calories: 89, Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrate: 18 g, Dietary Fiber: 8 g, Sugars: 10 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Bobby SC

Mary G. in CA was asking about how I format a recipe for emails. I am using Microsoft Internet Explorer. When I want to email a recipe I highlight the recipe, go to Edit, choose Copy, hit Compose in my emails, place cursor in body of email and click Edit and choose Paste and the recipe is automatically put into the email. If you want to say something before the recipe is pasted just type it in as you would normally do, then skip a couple of spaces and do the above Edit and Paste bit. Hope this is clear and works for you.
Connie in TX

Hi Nancy, I do hope you are not wilting out there in Arizona! News shows the temps so high! I want to say that it really does a heart good to know that I "know" someone with as generous a heart as yours. Your own grief is great I'm sure and yet still you find it in you to give so much to others. God bless you.

Your question on chipotle sauce: I use in my meatloaf and in burgers for the grill. I buy the cans of chipotle peppers in adobo sauce, use the sauce, not the peppers. Save the peppers for something else or add if you are looking for a lot of heat!

Jen from Benghamton- the bacon grease - I save in a small ball jar in the fridge. Just spoon out a bit if I need it. I love to keep it on hand cause I always like to add to canned green beans for sure so they taste more like fresh. Really makes a difference, and must have to make salmon patties. Just not the same cooked in regular oil.

I love to make pasta salads to have for lunches, can someone share a favorite tortellini pasta salad with me. I don't care for heavy dressing, looking for something fresh and light if that makes sense, but with a different twist other than the standard basil, oregano etc. There are a million pasta salad recipes on the web if not more, but I want the one "you" tried and just had to go back for more! You know, that one that should really have been the main dish not the side?! Big thanks in advance!
Stay well all,
Billie in HOT Fl

Hi Nancy, Re: July 11 newsletter, Connie in Tx.
The mico-fiber cloths can be found at the Family Dollar Stores, also. Margaret, Tulsa

LaLa From Doyline LA
This is for LaLa From Doyline LA, who in the 7/10 newsletter requested suggestions for meals that could be made ahead and frozen, so that she can enjoy her Christmas holiday with her husband’s family rather than spending all her time in the kitchen cooking. Here are items that I often have in the freezer: lasagna, filling for tacos, filling for sloppy Joes, meatloaf (mixed together but not baked), vegetable soup, beef stew, chili, white chili, spaghetti sauce and meatballs, baked chicken to use in our favorite chicken casseroles, such as chicken fried rice, or lemon chicken with pasta. Assuming, you plan to have either turkey or ham for Christmas dinner, you can use the leftovers to make sandwiches, or use in casseroles or soups. We are big fans of all types of salads and most of our dinners include a tossed salad, Cole slaw, fruit salad, pasta salad or other type of vegetable salad. With lasagna and spaghetti, we typically have garlic bread or bread sticks. With chili, stews and soup, we have cornbread, wheat bread, or sourdough bread. You can also do much of your holiday or baking ahead of time and freeze the cookies, as well as any candy that you make. I hope this helps you and that you have a wonderful time hosting your relatives.
Robbie Bowling Green, In

Hi Nancy,
This is for Jan from Binghamton. I used to keep my bacon grease in a grease can that I bought in the store and it has a strainer in it too with a lid , don't know if u can still buy them or not, but I got tired of looking at it and did away with it. It wouldn't spoil being kept out like that. Just dont ever put any other kind of grease in with it.

I just keep a little bacon grease now and then to pan fry fresh fish in, and I save it when I fry bacon for my husbands breakfast . I keep it in a small , plastic or glass container in the refrigerator . The grease is good for seasoning foods and I sometimes fry green beans in it. I drain a can of green beans and get the bacon grease hot and dump the beans in and fry them , like frying potatoes.
Have a good day, Tennesseyanky.