Easy recipes using everyday ingredients.

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.

For Sue in GA, who wants to know what to do with sun dried tomatoes:

Sue, you can use these in breads and muffins. You can re-hydrate them and use in salads, sauces, soups and stews. If you google for sun dried tomato recipes, I am sure you will find all sorts of things to do with them. I like them in non-tomato based sauces for pasta the most (butter, olive oil, or cream based sauces).
Mary in Oregon

Does anyone out there know what happened to Keeblers Chocolate Crumbs?
Used to be right next to Graham Cracker Crumbs in the supermarkets. I use them for a lot of cheesecake crusts, etc. So much easier than crushing oreos or chocolate wafers. And now they have disappeared. The managers of the markets that I go to have no answers at all.
Has anyone seen them lately?
Rosemarie in rural Kansas City

Hi Nancy,
Your Thursday Whoops was our gain. I'm sure that everyone was as happy as I was to find a newsletter in our mailboxes today!

It's one of the highlights of my day too - have gotten so many good recipes from here - try to send in some when I have them. We all appreciate you and how hard you work keeping us satisfied. Have a nice week-end and make some more Whoops-es once in a while.
Rosemarie from rural Kansas C

For Sue in GA March 2 N/L

CREAMY CHICKEN PASTA BAKE
4 serves pasta
1 lb diced chicken breast fillet
1 packet Continental Cream of Chicken Soup Mix
1 cup milk
1 cup water
1/2 cup corn kernels
1/2 cup chopped sun dried tomatoes
1 cup grated tasty cheese
Cooke pasta in boiling water and drain well.
Heat a little oil and fry chicken until cooked.

Add Soup Mix, milk and water and bring to the boil, stirring constantly. Add to pasta with corn and tomatoes. Mix well. Pour into an ovenproof dish, sprinkle with cheese, bake at 200ºC (380ºF) for 20 minutes.
Serves 4

I also put Sundried Tomatoes in bread when I bake it and they go great on a home made Pizza.
bob in Adelaide South Australia

I made the Mountain Dew Apple Dumplings in March 8th news letter. I got it from Home Cooking Magazine and it was wonderful. My husband kept raving about how good they were.
Becky

For Zelda in Grand Prairie, TX(Mar 8 who wanted a chocolate cake with a banana cream filling and chocolate icing. IT sounded like Boston cream pie here's a link that should help
http://www.recipezaar.com/115364

For Merry (Mar 8)
I have not tried any of these the first 2 probably came from this newsletter
Sandi

Hot Milk Cake
4 eggs
2 cups sugar
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon vanilla extract
1-1/4 cups milk
10 tablespoons butter or margarine

In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool on a wire rack.

Hot Milk Cinnamon Cake
2 cups sugar
2 cups flour
4 eggs
1 stick of butter
2 tsp. baking powder
1 tsp. vanilla
1 cup milk

Over low heat, melt butter in the milk. Meanwhile beat eggs in mixer
bowl, add sugar, baking powder, vanilla. Add 1cup of the flour, then
half the melted butter mixture, then the other cup of flour and the
remaining melted butter mixture. Pour into greased 10X13 baking dish.
Very gently add topping.

Topping
1 cup sugar
1/4 cup cinnamon
1 stick of butter.

Mix together the cinnamon and sugar, very gently sprinkle half the
mixture over the top of unbaked cake, Gently lay thin slices of HALF
the stick of butter over the cinnamon/sugar mixture. Bake for 30
minutes at 375 degrees, remove cake from oven, sprinkle the remaining
sugar and cinnamon and lay thin slices of the remaining stick of
butter over that. Return cake to oven and Bake for additional 10
minutes or until "cake is done".

HOT MILK CAKE
2 eggs, unbeaten
I cup sugar
I cup sifted cake flour
I teaspoon baking powder
1/8 teaspoon salt
I tablespoon shortening
1/2 cup hot milk

Beat eggs light and thick. Slowly add sugar, and beat until very light and thick. Sift flour, baking powder, and salt. Fold into egg and sugar mixture all at one time. Melt shortening in hot milk and add all at once. The addition of flour and milk should take only about 60 seconds. Turn into well greased and floured cake pan with center tube. Bake in moderate oven (350°F.) 30 minutes. Cool. Split crosswise. Spread with lemon filling.
Source: Mary Martin Mc Bride Encyclopedia of cooking

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Hi Nancy, I've never written in before but I just want you to know that I read all the good recipes that are sent in and all the other stuff. Thank you for a great job and for the lift I get to start my day.
Sharyn in Ohio

Comment
So glad you enjoy the newsletter as much as I enjoy doing it.
Have a great day.
Nancy Rogers

Hi Nancy and her furry staff!! I have been reading your newsletter for awhile now and I have copied stacks of recipes!! They sound sooooo good. My DH is a very "picky" eater and I am not able to eat a lot at meal time. But !! I can eat often!! : )

I am so glad you enjoy doing this newsletter!! Thank you so much for your wonderful work. Just because I can no longer eat much, I enjoy reading and copying the recipes. I drool a lot while going thru each one!!
Wanda T. Okmulgee, OK

Nancy, In the March 8th newsletter, Marilyn from TX referred to the recipe for German Chocolate Cheesecake that I sent in and was posted in the March 7th newsletter. She stated that I left the amount of cream cheese out of the recipe. I am re-submitting the recipe as originally submitted. The amount of softened, cream cheese was listed as 3 pkg (8 oz. each). Evidently, something happened to the recipe when it was transferred to the newsletter. I did go back to the March 7th newsletter and noticed that instead of it stating 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened in the submitted recipe, it reads, " 3 Tbsp. butter or Philadelphia Cream Cheese, softened." I think that the lines concerning the butter (or margarine) melted, and the 3 pkg (8-oz. each)of softened cream cheese got combined somehow. Here is the recipe again.
Thanks, Atlanta Pat.

German Chocolate Cheesecake,
from www.Kraft.com

1 cup finely crushed FAMOUS Chocolate Wafers
1 cup sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup flour
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
4 eggs, divided
1/3 cup canned evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

PLACE milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator. Makes 14 servings.

This recipe was also sent in by gramaj and Betty.

Comment
If a recipe is sent in with the ingredients in two columns sometimes the ingredients get garbled together and sometimes in the email send lines get garbled together as well. I may have been tired and in the formatting of the newsletter I messed up. I am not sure if that is what happened with this recipe or not.
Nancy Rogers

This is for Merry who has 2 frozen salmon filets. I love salmon and cook this fish often and my favorite recipe is smoked salmon on my B-B-Q grill with a cucumber/ dill sauce on the side. You can cook both filets together because they freeze well if wrapped correctly. If cleaned, still check for bones in the defrosted filet with your clean fingers. The bones are large enough to be pulled out with your fingers. Lay each filet on a sheet of aluminum foil and top with fresh or dried dill, lemon juice (lay slices on top if available), and just enough butter or margarine so it will not burn and stick to the foil when cooked (salmon is a naturally juicy fish if not over cooked). I make sure the foil is secure over the cooking area and somewhat loose on the sides for the smoke to enter the packet. I use a smoker box with soaked wood chips in my Webber to cook over the indirect coals. The cooking time will vary and a good guess is 20 minutes total with hot coals--turn over 1/2 way through cooking. Before I grill, I prepare a cucumber sauce ahead of time and serve the cold sauce over the hot fish. My family and neighbors who claim they do not like salmon, stand in line for their share of this recipe. It sounds complex, but it is so easy to cook salmon in this manner.

Cucumber/Dill Sauce
soak thinly sliced * cucumbers in salt water for 1-4 hours and drain well
mix with sour cream (the size of the container depends on the size of the cucumber) dried or fresh dill to taste
well chill (over night OK)
* I like the cucumber seeds so I leave them in and 1/2 the slices--can remove the seeds if you prefer.

I so enjoy this newsletter, Lynn in Las Vegas

Thanks to Sue in East Tennessee for the French Dressing recipe in the Charleston Receipts Cookbook. Yes Sue, that is the recipe. I like to make a fried chicken salad using this dressing. Thanks so much for the quick reply to my request.
Atlanta Pat.

Thanks to Atlanta Pat for the chocolate cheesecake recipes. I will let you know which one I make and how it turned out.
Gloria (SC)

Nancy: I, one of MANY, I'm sure!, am glad when you forget it's Thursday and we get a 'surprise' newsletter! Thank you so much for all your work.
Does anybody have a TNT recipe for Baked Oatmeal? I had some in a restaurant recently, that was almost custard-like and was SO good. All I know is that the owner said the recipe was from her grandmother, and they used Snoqualamie Falls Oatmeal in it, although probably any good quality oats would do.
Thank you in advance! Sue in WA

Hello Nancy ...this is for Zelda in Grand Prairie, TX. In the 3/08/07 newsletter , she asked for a recipe for a chocolate cake with a banana cream filling and chocolate icing. I have this one, I hope this is what you are looking for!
Evelyn~ Dewitt, Michigan

Chocolate Cake with Banana Cream Filling

Cake:
1/2 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 tablespoons water
1 teaspoon vanilla extract
2 bananas

Cream filling:
3/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups milk
2 large eggs
2 tablespoons margarine (solid)
1 teaspoon vanilla extract
powdered sugar (optional)
whipped cream (optional)

Make Cream Filling (recipe follows).
Preheat oven to 375 degrees. Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa, baking powder and salt. Set aside. In large mixing bowl, beat egg whites at high speed until soft mounds form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.

Combine egg yolks, water and vanilla. Add to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula. Spread mixture into prepared pan. Bake for 12 to 15 minutes. Remove from pan immediately and cool.

Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with the Cream Filling. Top with bananas and place second layer on top of bananas.

IMPORTANT:
Chill 6 hours to overnight.

CREAM FILLING:
Combine 3/4 cup sugar, cornstarch and salt in saucepan. Gradually add 2 cups milk and cook over medium heat, stirring constantly, until mixture is very thick. Blend 1/2 cup of the hot mixture into 2 eggs that have been slightly beaten; add back to saucepan. Cook 2 minutes longer, stirring constantly. Blend in margarine and vanilla. Cover and chill thoroughly before using to fill cake layers.

Chocolate Icing
1/4 lb butter
1/2 bag powdered sugar
1/2 cup cocoa
1-2 teaspoon vanilla
1/2 cup milk
1 dash salt

Melt butter in pan- remove immediately and add cocoa. Mix until smooth. Add milk, powdered sugar, vanilla and salt. Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.

Dear Nancy,
Love it when you forget it's Thursday! That makes it a 'Bonus Thursday' for the rest of us. Keep up the good work. Your efforts are greatly appreciated by all.
Tracey in OK

I have been looking for years for a Raisin Chocolate Cake that my Aunt used to make but can not find the recipe. It was made Bundt Cake Style.
Thanks, Judithe

Hi Nancy, 4 legged associates, and fellow food lovers,
Merry in your March 9 newsletter, asked for a Hot Milk Cake. Well, I found two recipes in my files. I hope one of them will be what she is looking for.
Rose Marie, in cold, but getting warmer, Freeborn, Minnesota

Hot Milk Cake
2 eggs well beaten
1 cup sugar
1 cup flour
2 tsp baking powder
1/8 tsp salt
1 tsp vanilla
1/2 cup milk - scalded
2 Tbs butter.
Beat eggs well, add sugar gradually, sift flour, baking powder and salt 3 times then add to egg mixture. Add vanilla, bring milk and butter to boil. Add at once to cake mixture. Stir until smooth. Bake in 8x8x2 pan in 375 oven, 20 minutes.

Hot Milk Cake
2 cups flour-all purpose
1 cup milk
2 cups sugar
1 teaspoon of vanilla
2 teaspoons baking powder
1 stick butter (sweet)
3 eggs

Heat milk and butter together in pan. Beat eggs and sugar until frothy or looks almost white. Add flour to egg and sugar mixture and add baking powder and vanilla. Beat in hot milk and butter. Grease pans and dust with flour. You can use tube pan or layer pan. Bake at 350 degrees for 25to 30 minutes or until knife inserted in middle comes out clean. Makes 2 9in layers. If baked in tube pan I like to pour strawberries over a slice. It's also great with a bittersweet chocolate icing. My oldest son likes it dusted with powdered sugar. This cake has the consistency of pound cake but does not take as long to bake.

Hi Nancy and all and especially two furry assistants. In response to Merry wanted TNT salmon recipes I have one that we all love. It can easily be served at dinner parties as it is very elegant but more than that it's easy to prepare and just plain delicious. I hope you enjoy it as much as we do. I have made this both as the recipe calls for and a lightened version of it with lite mayo and lite sour cream and it holds up well with the lighter ingredients.
Donna in KS

Salmon with Garden Sauce
1 cup fresh parsley leaves
2 cups fresh spinach leaves, well washed
1/2 cup mayo
1/3 cup sour cream
1 Tbls fresh lemon juice
3/4 ts salt, divided
4 salmon steaks (6 ounces each), 3/4" thick

Bring a medium saucepan of water to a boil over high heat.
Plunge spinach leaves in boiling water just until wilted, about 10 sec. Rinse under cold running water, drain well. Transfer greens to a blender or food processor.

Add the mayo, sour cream, lemon juice and 1/4 ts salt; blend or process until smooth. Chill for 30 minutes or up to 12 hours. Preheat broiler. Sprinkle salmon steaks with the remaining salt. Place on broiler pan. Broil 6" from heat, turning once, until just cooked through, about 8 minutes. Transfer to steak serving plates, spoon sauce over tops.

Thanks Nancy. I am so happy you forgot today is Thursday. I look forward to the Newsletter each day, and Thursdays are always dull without you. You have my permission to forget every week. :O)

Keep up the good work. We are all so grateful for you and all the hard work you put into this newsletter.
Donna in NW GA

What was the date of the newsletter with Tona's Party Bread recipe?
Thanks so much. Mimi in Ok

This is for Mr. Myron Drinkwater in the 03/07/07 newsletter. Thank you for looking for the Pumpkin Swirl Cheesecake at Luby's. It really shouldn't be hard to duplicate. Appreciate the efforts.
Connie in TX

Hungarian Potato Bake
1 pkg. (32 oz) frozen hash brown potatoes
2 cups cottage cheese
1/2 cup half and half
1/2 cup chopped onion
1 tbsp chopped parsley
2 tsp prepared mustard
1 tsp salt
1/4 tsp paprika
1/8 tsp pepper
2 tbsp butter
Paprika for garnish

Thaw potatoes until separated. In large bowl, combine potatoes with all other ingredients except butter. Turn into 9" x 13" baking pan coated with cooking spray. Dot with butter, sprinkle with paprika. Bake in a preheated, 350 degree, oven 50-60 minutes.
grannym IL

This is for Athena/DE....LOL, now that's a stuffed animal....maybe some animals are never meant to bathe :).
Regards, Judie/So.Calif.

For Diane in Pottstown, Pa. (March 7th newsletter), here are two of my best-selling miniature cheesecakes.
Mary F. in Ohio

CHOCOLATE MINI CHEESECAKES
Heat oven to 300 deg.

Chocolate Crumb Crust:
Mix together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons each of melted butter, powdered sugar and Hershey's cocoa. Put one heaping tablespoon crumb mixture into 24 miniature muffin tins that have foil cups in them.

Filling:
Stir together 1/2 cup Hershey's cocoa and 1/4 cup melted butter. Set aside. Beat three 8 oz. packages of cream cheese until fluffy. Then add cocoa and melted butter mixture to the cream cheese. Gradually beat in one 14 oz. can Eagle Brand sweetened condensed milk. Add three eggs and 2 teaspoons vanilla to the cream cheese mixture. Spoon mixture into individual muffin cups. Bake 35 minutes or until set. When cool, spread Chocolate Glaze on top. Refrigerate.

Chocolate Glaze:
Melt 2 cups of semisweet chocolate chips with 1 cup whipping cream and 1 teaspoon vanilla. Melt in a small saucepan, low heat, stirring constantly until smooth. Immediately spoon on each cooled cheesecake. This makes a lot of glaze. So I usually cut the glaze recipe in half.

PEANUT BUTTER and CHOCOLATE MINI CHEESECAKES
3/4 cup crushed chocolate-covered graham crackers
11 oz. softened cream cheese
1/2 sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
1/2 cup peanut butter

Line miniature muffin pans with 12 paper cups. Place about 1 tablespoon of the graham cracker crumbs in each cup. Set aside.

In small mixer bowl beat cream cheese till smooth. Add sugar and vanilla, and beat until fluffy. Beat in milk and eggs just till blended. Divide cream cheese mixture in half. Gradually stir half of the cheese mixture into melted chocolate till well blended. Gradually stir remaining cheese mixture into the peanut butter till blended.

Place 2 tablespoons of the peanut butter mixture in each muffin cup, and spread evenly. Spread 2 tablespoons of the chocolate mixture over the peanut butter mixture, and spread evenly.

Bake in a 325 deg. oven for 20 to 25 minutes or till mixture is set. Cool cheesecakes on rack. Chill to store.

Recipes says 12 servings, but I always get more. I know this is a bit long, but these two recipes are so good.
Mary F. in Ohio

Given the confusion over things such as "a stick of oleo (or margarine), sweet cream, and your mistake about Charleston Receipts (an old term for recipes that I remember dimly), maybe we need a glossary.
Jeanlock in McLean VA

Comment
It is probable that all the members have access to a computer because they get the message from email. The members of this newsletter have access to the internet and have the ability to look up the definitions if they wish. This Chareston Receipts error was my fault. Much of my time is spent checking out recipes submitted to see if the recipe is posted somewhere on the internet and if it is copyrighted. I should have done the same with the name Charleston Receipts as well but didn't.
http://www.jlcharleston.org/

For Nancy in Pa. (the March 8th newsletter), sweet cream is half n' half cream or whipping cream.
Mary F. in Ohio

Yeah, another Thursday when you sent a newsletter by mistake. I just love it when that happens. Of course, I want you to take time to rest but it is so thrilling to find an extra newsletter that wasn't expected. You are a prize, Nancy, and we all love you so much for your dedication to this site. It gives so much pleasure to so many of us.
Be blessed and know that you are loved.
Barbara in Corsicana, Texas (recuperating from hernia surgery. Doing very well too!)

This is for ATHENA in DE regarding the STUFFED ANIMALS...
I put all stuffed animals that do not contain any electrical devices in them (vibrators / music) in the wash, on the gentle cycle - even if the directions say not to.

If the toy cannot be washed, I spot clean it the best I can (sometimes with just water & sometimes with a gentle soap) and then I Lysol it to kill any germs that may be on it.

To kill dust mites my allergist recommended that you take anything stuffed (animals, pillows, etc.) and put them in a plastic bag. Then put them in the freezer. (I don't recall the amount of time, but I think he said for 48 hours.) Then vacuum the item to remove the mites. My major problem with this method is - who has the freezer space to do this? I sure don't. Please let us know what works best for you.
Aly in VA

Hi Nancy. I for one and I am sure everyone agrees with me, I am tickled to death when you forget its Thursday and send out the newsletter. I don't know why but it seems like it is a long time to the next one when we wait. Glad that you enjoy what your doing, we sure enjoy having you.
Linda in Grass Valley

I am glad you forgot it was Thursday!!! Love this site.
Mary Ann upstate N Y and very cold.

Thanks to everyone for the fast response for potato pancakes. I didn't even realize that it was a German recipe. I had a request for them from a dear friend of mine and I am going to make them Saturday am. Thanks a lot, Glory from Tucson

This is a suggestion for Athena, about cleaning stuffed animals. I would take the furniture attachment on a rug shampooer to the animal. My rug shampooer attachment sprays the water, and sucks it back up so it will be pretty damp, but not soaking wet. A night hanging up should take care of it. I hope this works for you.
CindyO

Dear Nancy, Who cares if you forgot its Thursday. I for one love it when you forget. Good job.
Val/ Ga.

Does anyone have any suggestions for food with absolutely NO FAT to eat from now until the 20th or perhaps a little longer than that? After spending half the day at our hospital emergency room on Monday, I find I have to have gall bladder surgery and cannot have anything with fat nor anything that is not soft and has to be easily digestible. Just don't want to eat anything to trigger another attack until it comes out. I know I have to drink clear liquids and eat Jell-O, but beyond that..........? Many thanks to all who respond.
Iris in Virginia

P.S. Thanks again Nancy for your great newsletter!

Hello to everyone! I am playing catch-up on the recipe newsletter . I just read the Apricot Nectar Cake recipe and thought you might like to hear that my mother-in-law made these in the late 60's and into the 70's. She passed away in 1973. She had kept a record of how many she had made -it was over 300. Also I am from rice growing country in Arkansas and we use the formula of 2 to 1(2 water -1 rice) same as some of the recipes suggested. Cold water, when it comes to a boil turn to simmer for 15 minutes, remove from heat for another 10 minutes, fluff and eat. I always enjoy all of your recipes in the newsletter. I live alone so don't cook nearly as much as I did when I had family at home but still like to read and save recipes. Thanks to everyone for posting.
Rachael

For Athena in DE: I would try upholstery cleaning foam to clean a stuffed animal that large.
Norma in NC

For Athena in DE

Stuffed-Animal Dry Cleaner
1/2 cup cornstarch OR 1/2 cup baking soda

Preparation and Use:
Place stuffed animals in a bag, then pour in cornstarch or baking soda.
Seal the bag and give it a good shake.
Remove the stuffed animals and, over a sink (or outdoors), brush the fur to remove the
dust, dirt and cleaning agent.

I would suggest a large (55 gal?) garbage bag to fit the toy in.

Years ago, a friend of mine had been in an accident and had head injuries.
Since her head could not get wet, her Mom “washed” her hair with baking soda. Sprinkled it in her hair and brushed it out. If you can’t get this toy in a bag, maybe you could just dust the soda on it, let it set for a while and then brush off.

I would really like to know what kind of toy this is and what it’s made of.
gramaj

This is a request for a way to keep the sweet onions for a longer period of time. I have already ran out, and would like to keep more next year without them rotting. HELP PLEASE.
bill
Alb. NM

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