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This makes a really great gumbo. My co-workers
just can't get enough of it but the family comes first. There is not a lot
left to share. Guess I'll have to make co-workers their own pot of gumbo
one day. (Note: I have also used leftover holiday turkey in place of the
chicken.
CHICKEN AND ANDOUILLE GUMBO
(by Susana in Louisiana)
1 chicken, boiled and deboned (reserve broth)
1/2-lb andouille, cut into bite sized pieces and boiled with the chicken
1 large onion, chopped
1 bell pepper, chopped
4 ribs of celery, chopped
1 bunch of green onions, snipped with kitchen shears
1 teaspoon minced garlic
3/4-cup flour
1/2-cup oil
1-tspn garlic salt
2-tspn black pepper
1 tbspn salt
1-tspn paprika
1-can tomato sauce
1 can Rotel tomatoes
reserved chicken broth plus boxed broth to equal 8-10 cups depending on
your taste
1-cup okra, chopped
Make a roux with the oil and flour. Saute fresh ingredients in roux.
Combine all other ingredient and bring to a boil. Cover, lower heat, and
cook on low heat until almost done. (1 -1/2 to 2 hours) Add cooked chicken
and sausage and continue to simmer for an additional 30- 45 minutes.
This is for Rose in NC. In the Nov 26 the letter you
asked for a gift a child could make for his Mom. Take a painters canvas and put
his little hands in different colored paints. Of course two at a time. Place his
little hand prints every which way on the canvas. Then with Grandma's help write
his name and year in the corner. Then you can find an in expensive frame or just
leave as is. I know his Mom will want to hang that in a special place. I did
this for one of my Grandsons, and his Mom thought it was so great. You could use
the tempera paints like the teachers use at school. Go on give it a try.
Louisiana Lady
There has never been a time when I did not have the
need to give at least some inexpensive gifts at the holidays. Often they were
the most appreciated. I have a recipe to give now for anyone to make for gifts.
I made these last year, and they were really welcomed. I can't say exactly how
many I made, because I used different sizes of jars that I had saved, such as
Chicken Bouillon granules, Vitamin E Cream jars, pretty Avon jars and even a few
fancy jelly jars. I know I gave more than 9 and the cost of ingredients for the
whole recipe is around $8.00. My friend bought matching Jelly jars for hers this
year. I put a computer generated label on the lid telling the names of the three
ingredients. Be sure to save some for yourself, it is so good you will want it.
Irma~Iowa
BODY LOTION
1 -15 Oz. bottle of Baby Lotion
2 - 4 Oz. jars of Vitamin E Cream [purchased at Dollar General they cost $1.00
each.]
1- 7.5 oz. Vasoline
Put all three ingredients in the large mixing bowl, and blend well with the
mixer, using the rubber scraper to assist. When well blended, fill jars with
screw-on lids, label, wrap and enjoy! The baby lotion helps give it the lovely
fragrance, and remember that Vasoline also contains Aloe.
During the Christmas holidays the newsletter will not
be sent out daily. I plan to take a little time off to enjoy the holidays
with friends.
Nancy
Hello
This is for Lori in Orlando, asking for the pumpkin dessert made with Bisquick.
Go to the Bottom of the newsletter to the Site Index, click on Bisquick and go
to Pumpkin Spice Dessert. I am sure this what you are looking for.
Vi
Siggy's Gift Corner
(Christmas Gift Ideas)
Tired of the same 'ol gifts? Find something new at The Lighter Side Co.!
For Hard to Find Kitchen Items
Walter Drake - In the Kitchen
By the way, if you'd like to see a very unique "Amish" site with thousands of products, click here!
Catalogs.com
Wild Neckties from WildTies.com
Gadget Universe
Things You Never Knew Existed
Shop at joann.com
Shop Barbecues.com - Your Backyard Entertaining Source!
Shop National Geographic!
Wallet Owl- As Seen on TV The Credit Card Size Magnifier With Built-In Light! By Telebrands.
Hi everyone,
Hope your Thanksgiving was good.
My cousin gave me a recipe yesterday (Sunday) that sounds great. It is made on
the same basis as the Pina Colada cake, but using chocolate instead.
Shirley F
Butterfinger Chocolate Cake
1 box devils food cake mix
1 can eagle brand milk *
1 jar caramel ice cream topping *( she used the large cause she figures more is
better)
1 (8 oz) container cool whip
3 large Butterfinger candy bars broken up ( not really big, but not crumbs
either)
Prepare and bake cake as directed on package. After cake is done and still hot,
poke holes all over with handle of wooden spoon. Pour the eagle brand milk over
cake and allow to go down in the holes. Do the same with the topping. Let cake
cool completely. When cool, cover with cool whip. Sprinkle broken candy bars
over cool whip. *( She mixed the eagle brand milk and topping together and
poured all at once)
Hi all,
Was reading back issues and found a peirogi recipe
using large pasta shells and purchased mashed potatoes. Of course I can't find
it now. Anyone know what issue it was in.
Thanks, Genie
This is a question for Gloria (SC) about her post in
the Nov. 24th newsletter. For those of us who
have never even seen a Kolachy, let alone eaten or made one, could you please
elaborate on the filling you
use? Is this a jelly or jam type thing? My local store didn't have Solo filling
and suggested maybe I wanted pie filling in cans. So what is the filling? Jelly?
Jam? Pie filling? And what about the fresh
filling you mentioned? Do you have a recipe for that? Thanks for your help.
Diane
Rose in NC - A gift I received from the mother of
some children I use to watch was a white apron with their handprints on it. They
used a paint that does not wash out of the apron. It is a cherished gift. I
remember them every time I use it.
Patty from the San Francisco Bay Area
This is for Rosy in N.C. concerning making something
with her 15month old grandson for his mother for Christmas. I have received
these many times from my daughter-in-laws and still have them to this day. Take
an old disposable pie pan and spray Pam in pie pan before you pour Plaster of
Paris into the pan this will make it easier to remove. Next have your grandson
place either his hands or feet into the mold. You can put the date on with a
knife or something pointed. While still wet put a hole in the top to place a
ribbon through either to make a bow or to hang. When plaster has hardened remove
from pan and decorate any way you wish.
You can also buy kits at A C Moore or other craft stores
Pat, Magnolia, DE
Hi Nancy,
Great job with the newsletter, can't wait each day for it to arrive. Was going
to make the Pecan Surprise Bars from the
Nov.3rd newsletter from Merry M from Mn. but
when I was organizing my ingredients I found she mentions brown sugar in the
directions but does not list any in the ingredients. Could she please resend the
recipe as I was going to make them for the holidays as my son-in-law is a pecan
pie lover and I'd love to make them for him. Thanks
Marilyn from Mn.
Someone wondered about freezing
leftover turkey gravy. I always freeze my extra BEEF, CHICKEN, and TURKEY
gravy. Then I use it when making a pot pie, and especially beef stew. My stew is
always tasty, and usually doesn't need any extra thickening.
Nancy C. Streator, Illinois
Nancy, this is for Fran who was asking if anyone had
used the crème cheese frosting. This is Betty from
Tyler, Texas, and yes I have used the cream cheese frosting with peppermint
chips. It turned out great!!! It kind of reminds you of the butter mints that
people serve at showers. Can anyone give me a list of the kinds that they have
used? I would like to make a bunch of different kinds for Christmas and to bring
to the office. Thanks in advance to everyone, and as always thanks to you Nancy
for all your hard work. I really enjoyed reading about your history the other
day!! You are in my prayers. Thanks again.
Betty
To Sally in Pa; You ask about
freezing gravy. I do it all the time. Be sure you put it in a plastic
"baggie" and squeeze all the air out. And if you thickened it with starch, all
you have to do to reconstitute it is bring it to a boil, otherwise it will be
grainy. You may lose the "catch". In other words it will revert to it's thinned
state. If this happens, simply thicken it again. I have kept it for about six
months with no problem. I often make gravy stock by simmering chicken bones for
a couple hours. Alittle secret, I use vegetable broth base, buy it at the
supermarket about 50¢ a can. Simmer chicken or beef bones for a couple hours in
it and you have great tasting gravey base. If you want, toss in a chopped up
onion and garlic, plus any other flavoring and wow, good stuff.
Don
Hello Nancy & everyone in "Nancyland",
First of all I'd like to say that every, single recipe I've tried from this
newsletter has been a keeper, and I almost always get asked for the recipe or
for leftovers to take home.
This year for Christmas presents for most of our friends & family, I am making a
"holiday party in a bag". It will be a gift bag
filled with holiday paper plates, napkins & cups (purchased at boxing day sales
last year), Bonnie's Buffalo Chicken dip & a bag of tortilla chips, a jar of The
Best Spaghetti Sauce You'll Ever Eat & package of spaghetti (I'm learning how to
can this year!), some kind of dessert that can be frozen, possibly another
freeze-able appetizer (mini-pizza quiche), the ingredient for kool-aid punch,
and a Christmas music CD. I'm sick & tired of giving gifts that will likely
never get used and know that everyone will love these delicious recipes, also
I've been saying to my friends that "we never see each other anymore", so if
it's like that for everyone, a quick party-in-a-bag ought to go over well.
A couple of days ago (Nov 8th), someone was
looking for a dessert made with pineapple and whipped topping on a graham
cracker crust, it is most likely the "4 tins and a tub" recipe that was posted
in October (add you own pecans). My husband brought some home from the in-laws
and thought it was the best, so he was really impressed when I re-created it the
next day. I just mix graham crackers, butter and sugar and made the crust in a
large cake pan, added the whipped cream & pineapple mixture and sprinkled a
little more of the graham crackers on top.
Also, a few months back, in a magazine, I noticed a recipe for Buffalo Chicken
dip that was similar to the one posted here except that all the ingredients were
mixed together instead of layered in a dish. I make this recipe all the time,
and freeze in in snack-size portions, it re-heats beautifully in the microwave
for a quick snack. Sorry for being so long-winded, but I wanted everyone to know
how much I appreciate the great recipes, and for a couple of variations on our
favorites. Thanks again Nancy for all you hard work!
Fran in Ottawa
(ps - if any of my family are on this list, act surprised at Christmas!)
For Rose in NC Who wanted suggestions for making a
gift with her 15 month old grandson, for his mom. I have done day-care for 30
years. One of my most loved presents to make with this age has been, go to a
craft store and buy a canvas bag, or a canvas picture square. I then put some
fabric paints in a pie tin and put the child's hand into the paint, then press
their hands onto the item you're working on. These take several days to dry
completely. I put the child's name and the date in the corner of the project.
Parents love this, can also do on t-shirts or sweat shirts. The fabric paints
wash off easily from their hands.
Boots in Va.
Nancy, this is for Caroles with an
E. Tony's seasoning is a bottle of all purpose
seasoning. It is made right here in Opelousas, La. just across town from where I
live. It would be found in the salt and pepper isle. Hope this helps.
Gussie from South Louisiana.
Cathy K: Is this the Tomato Soup Cake you were
looking for?
Tomato Soup Cake
2 eggs
3/4 cup oil or any other vegetable oil will do
1 1/4 cups sugar
1 tin tomato soup
3/4 cup water
1 teaspoon baking soda
3 cups flour
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 cup raisins
Mix eggs, oil, sugar, tomato soup and water in a large bowl. Mix baking soda,
flour, baking powder, nutmeg, cloves, cinnamon and raisins in another bowl. Add
dry ingredients to first mixture. Mix well. Put in a bundt pan or loaf pan. Bake
in preheated oven (350) for 1-1/4 hours.
This is delicious with butter on the slices.
This was sent in by Peggy from Belleville, Ontario, Canada. I haven't made it
yet, but had copied and saved it when it was posted because it sounded so good.
:-)
~Anna in MO~
Good Morning,
What a joy it is to have this newsletter to look forward to each day, even when
we get an unexpected Thursday edition, that just adds to our blessings. I'm
hoping for some computer help this time. When I
copy a recipe I do the click on the recipe to highlight and change All to
Selection. This works so well except when it's a long recipe. How do I keep from
highlighting the whole page when it goes down further than I can see? I guess
this probably seems like a silly question to most but my computer skills are
very basic. Thanks in advance for the help.
Also a reader was asking about inexpensive gift ideas.
When my kids were small and money was often tight a great gift to them or for
the parents was a coupon book. It was filled with redeemable coupons for little
work jobs or pleasures. Such as setting the table without being asked. Or
getting an extra 1/2 hour of TV time before bed. My Mother used the same and one
of my all-time favorite gifts received was to help make bread. What a treat that
was. My Mother had a little extra piece of dough left over and she rolled it out
to make a pizza for our lunch, with ketchup and potted meat. Yumm-yumm, to this
day I can still taste that special meal we shared.
Linda Boyles, Fairborn Ohio
Hi Nancy and all Nancylanders
I usually just lurk but I wanted to thank the gal who sent in the Grape Salad
recipe. I made it for Thanksgiving and it was the hit everyone else has said it
was. So I want to contribute a pecan pie recipe that I have made for years. I
think it might have come from one of those Sunday supplements
like Parade Magazine but it's been so long ago that I'm not sure. I have to make
this pie every Thanksgiving and Christmas or my kids think it's some kind of a
crime if I want to make something different. It's OK to make something different
but this has to be on the table too.
Georgia Pecan Pie
3 eggs, beaten lightly
3/4 cup dark corn syrup
3/4 cup sugar
1/4 teaspoon salt
2-1/2 teaspoons vanilla (right amount)
1 cup pecans (I usually use more)
3 Tablespoons butter, melted
Combine eggs, syrup and sugar. Stir in salt and vanilla. Let stand 5 minutes.
Put pecans in bottom of unbaked pie shell. Pour melted butter into egg mixture,
stir and pour over
pecans. Bake at 375°F for 40 to 45 minutes.
Thanks again for all your hard work in getting this newsletter out. Give the fur
babies a hug. I have 3 fur babies and 7 dogs so I do love my animals. They were
all strays that we took in and they are all wonderful.
Barbara in Burleson, Texas
By the way, I'm 67
Hi Everyone!
I hope that you all had a blessed Thanksgiving. I wanted to add the fudge
comments that everyone has been sharing. I made some over the weekend with
chocolate chips and chocolate icing. After I had poured it into the pan I
sprinkled it with chopped up peppermint patties. It was a nice surprise as to
how good it is! It went back to med school with my neighbor, to my mom's house
and to her neighbor next door. Everyone loved it.
Have a great day!
Gia
We also used to make kolachys
but we called them diapers. The crust was the same as that sent by Gloria (SC) -
1 lb. each butter, flour, cream cheese, well chilled and rolled out 1/4 at a
time and cut into 3" squares. The filling was dried mixed fruit, reconstituted
by simmering in water until soft, 1 piece per square (prunes, apricots, pears,
apples) folding up the 4 corners to meet in the center like a diaper. Bake @ 350
for 12 to 15 minutes until golden brown.
Mary K in Finger Lakes region, NY (age 72)
!!/24/2006
For Sally in Pa. I freeze gravy all of the time.
First I freeze it in a plastic container, then I vacuum seal it using my "Food
Saver." It's still good in a year if you do it that way. It probably will need
to be used within a couple of months if you don't vacuum seal it.
Donna in Colorado
Nancy:
I don't know how it happened but my previous posting of this recipe today may
have had ingredients included that should not have been included. This is for
Sue in North Carolina who was looking for Black Walnut Cake recipes.
Mr. Myron Drinkwater - Lake Forest, CA
BLACK WALNUT SHEET CAKE
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks (1/2 lb) margarine or butter
4 Tbsp Cocoa powder (like Hershey's)
1 cup water
1/2 cup buttermilk
2 large eggs
Sift the dry ingredients into a mixing bowl. Melt the margarine or butter and
mix with the cocoa powder and water. Bring to a rapid boil over medium-high heat
and pour over the dry ingredients. Add the
buttermilk and eggs. Bake in a cookie sheet pan with sides in a preheated oven
at 350° for 15 to 20 minutes. If a wooden toothpick inserted in several places
on the cake comes out clean the cake is done.
ICING FOR SHEET CAKE
Melt 1 stick (1/4 lb) of margarine then add 4 tablespoons of cocoa powder and 6
tablespoons of buttermilk. Bring to a boil and add 1 box (1 pound) of powdered
sugar and 1 cup of black walnuts. Spread the icing on the cake while both the
cake and icing are hot.
Hi Nancy! Some time back you mentioned that you had a
Magic Bullet and how much you liked using it. This past weekend Kohls had a
great buy - I thought - and so I bought one. Any suggestions would be
appreciated so much. Hope you and your kitty cats are all fine.
Thank you! Lynette in Houston
Comment
The Magic Bullet has a site that has a lot of
information on it. The first time I used it my chicken salad tasted great but I
the consistency was much to fine. It took me a few times to get it just right. I
love it for salad dressings, milk shakes, and soups. Their recipe for alfredo is
very good too. I love mine. I find it works great with most any recipe using a
blender. Just make sure that the amount will fit in the size of the container. I
love being able to put the lid on the container and storing it into the
refrigerator.
http://www.buythebullet.com/bulletrecipes.php
Nancy
Nancy, I may have made a mistake in putting together
the grahamn cracker dip. It is first mix the sour cream in with the Kool Whip
and vanilla put in fridge 1 hour then add cream cheese and 1 cup of sugar. Old
age!!!
Mary Ann upstate NY
To Nancy PA, as to the “Icing and Chip Fudge”
recipes, my family as well did not care for it neither, I have just about
finished my fav white chocolate chips, vanilla frosting, coconut and toasted
almond fudge, DH did not like it and neither did my other Thanksgiving guests
like the other fudge recipes, chocolate fudge and peppermint fudge,
The chocolate fudge was too dark chocolate, I think I will try and salvage (mess
it up) the chocolate by putting it back in the microwave and then add the
marshmallow crème to it, just lighten up the heavy taste of dark chocolate.
Also in reply to Barb in DE, about the grape salad, mine was not “juicy” in fact
it was very dry, I did use the “other” cream cheese 1/3 less calories, light
sour cream and splenda products, maybe that was what made it dry…I also left the
grapes whole, some other cooks had suggested splitting the grape.
Glad turkey day is over, now onward to Christmas and New Year Days menu.
What’s cookin’ COOKS, this lady cook needs some more creative dishes to try out.
Dotty in Humble
Comment
Everyone has different tastes. I found the dark chocolate was much too
chocolately so I used the milk chocolate and the chocolate chips. I also found
the quality of the chips made a big difference. I tried the cheaper chocolate
chips, the more expensive chips in the stores and found the best was the
bittersweet wafers from Prepared Pantry. It had the best flavor. I also tried
several qualities of butterscotch chips and the chips from Prepared Pantry had
the best flavor as well.
http://www.preparedpantry.com
Jeanlock in McLean VA submitted the suggestion of a
family/mom's cookbook as a gift. I second that motion! And I think we should all
make a promise to ourselves to do this IMMEDIATELY!
My mother was always going to 'fix Grandma's recipes' and never managed to get
it done. I've been plugging away at it with little success since most of the
family recipes were on scraps of paper too old to work with, too lard and oils
stained to read or are buried in the cemetery with Grandma, Mom and my aunts.
Too many great people, recipes and memories gone.
I ha ve managed to figure out that Grandma's cup measurement was the old enamel
cup from the water pump and that her tablespoon was the big metal spoon she used
to stir jelly (actually is eq ual to about 1 /4 Cup!!!)
Helen Central TX
Here is one of our favorites for Christmas party's. I
call it Graham Cracker Dip.
Graham Cracker Dip
8 oz Kool whip
8 oz cream cheese
8 oz sour cream
2 tsp. vanilla
1 cup sugar
You will need 1 or 2 cans cherry pie filling. Whip together the Kool Whip cream
cheese and vanilla Put this in fridge for 1 hour. Now add and mix in the sour
cream and sugar. Place in pan or dish Pour on 1 or 2 cans cherry pie filling.
Serve with graham crackers to dip with. Dip in your cracker and enjoy! Thanks
Nancy for all you do. This has become my favorite site!
Mary Ann upstate N Y
Hello to all after Thanksgiving dieters. Can we start
a support group? The real reason I'm here is to thank Lynette in N.Y. for
sending in the great links. I am an hour late for work, good thing the secretary
will cover for me. They were great and I have bookmarked two for later and also
sent the links to friends and family members who like to cook.
Betty in Maine.
Daily Newsletter Index
Nancy
Hi Nancy and Nancylanders, Nancy hope you had a nice
visit over the holidays, and are looking forward to more visits at Christmas.
HELP! I plan to make several batches of fudge and am not sure how to freeze it
without it being sticky when thawed. Thanks ahead to you and all the
other"kitcheneers" out there. Margaret, Tulsa
Hi...I want to thank Sandy for the nice note
reguarding the passing of my Furry Cat Son Pumpkin. I really appreciated it. I
read Rainbow Bridge and it really did help.
Thank you Again, Sherrie from Delaware
Hoooooray I'm back on line after 2 weeks of
frustration, now I'm receiving my newsletters and to be able to keep in touch
with all my favorite cooking friends and of course Nancy and her furry darlings.
Peggy from Belleville Ontario Canada
Dear Nancy, I really appreciate your concern about
me... I had some trouble with my PC for a while. Until now I am getting it back
(a new one), so I am trying to catch up with the newsletters.
This is for Donna S, from IL. on the September
6th newsletter. She is concerned about "brown" avocados. Don't worry Donna,
it is safe to it them when they turn brown. 3 years ago, I had a "chat-friend"
from Argentina visiting me for 3 months. I was surprised to see that he did not
eat avocados the way we do (green) he used to say they were not ripe, so he
would wait until they were turning brown. Another thing that I was surprised was
that he would not eat the pears with green skin, because they were not ripe
enough, so what he would do, was to cook them with sugar and eat them. This is
all for today, until next time.
Xochitl, from Tepic, Nayarit, Mexico
For Avagail in MO:
Chocolate Chip Cheese Ball
1 block (8 oz) cream cheese, softened
1/2 cup butter, softened (1 stick)
1/4 cup powdered sugar
2 tbsp brown sugar
1/4 tsp vanilla
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in
sugars, vanilla and chips. Cover and chill in refrigerator for one hour. Shape
chilled mixture into a ball. Return to refrigerator for one hour. Roll in
pecans. Serve with graham cracker dipping sticks.
grannym IL
In the 11/26 Newsletter Lorie in Orlando Fla. was
looking for Pumpkin Bars using Bisquick. Go to
www.bettycrocker.com. Type in pumpkin
bars in the recipe search space and the recipe will come up. Hope this
helps. Marie, Pembroke, MA
Another idea for leftover cranberry sauce: mix about
1/2 can jellied sauce with 1 Tbl horseradish - super on those turkey sandwiches
I know we're all eating LOL!
Lory in CO, age 55
Hi Nancy:
Your readers have always come through for me when I needed help with a recipe.
My son's fiancé is coming to stay for a week. She is from Albania and I'm hoping
to be able to make some Albanian main dishes and
desserts for her. Any help or advice would be so
appreciated. Your newsletter is the best!
Thanks for your help in advance.
Laurie from Brooklyn
Rose, about 25 years or so ago, I did this for a
grandmother gift: Draw an outline (on paper with pencil or marker) of toddler’s
hands. Make caption: (name)’s Hands December 25, 2006. Complete this piece of
art using your choice of frame, matting, backgrounds, colors, etc. Does not have
to be fancy.
Another idea used: draw, or get an artist to draw a silhouette of child’s head
(side view). Black and white made this art very outstanding. I suggest putting a
date somewhere on art for future reference.
I have noticed more names popping up from Louisiana. My husband brought me here
Labor Day weekend 1957 and the diverse cultures of this State still draw my
attention. A lot of wonderful people; a lot of good cooks!
Peggy NELA
Here is a recipe that you can make Jell-o from kool-aide.
My husbands cousin gave me this recipe and it does work. You can use different
flavor kool- aide to make the rainbow jello
JELL-O FROM KOOL- AIDE
1 pkg. unsweetened kool-aide
2 pkg. knox gelatin
1/2 cups sugar
4 cups boiling water
Combine kool-aide, gelatin and sugar in bowl. Pour boiling water over until
dissolved. Put in refrigerator until set.
Emma from Montana
Re: Homemade Christmas Gift
How about making a his handprint. I did this for my daughter who has 2 boys and
did them at different times and she thought that this was a great gift.
Emma from Montana
Does anybody have a good Lime jello recipe? My
friends Aunt use to make one, That was clear on bottom with crushed pineapple
and walnuts; the top had a creamy mixture with cream cheese or sour cream.
Roseann
This is for Gloria (SC). She asked in the
Nov. 26 newsletter, what part of Ohio I
(Cheryl in OH) am from. Well, Gloria, it is indeed a small world. I'm living in
the Cleveland area. What part of the Cleveland are you originally from? I live
in North Olmsted, which is a very nice west suburb of Cleveland. I raised my
kids in Westlake, Ohio.
As for our other inquiry, yes the cheese filling came out soooo good. It's
perfect. I've been looking for this exact recipe for ages. Thank you so much. I
made them last week and froze them. Now to keep my hands out of the freezer, and
off them. Have a great week everyone.
Nancy, thanks again for the great newsletter.
Cheryl in Ohio
A few days ago, someone mentioned finding cinnamon
chips at Walmart. I checked at my closest Walmart & they did not have them.
Spoke to a manager & he said he hadn't seen them in a long time. I really would
like to try the fudge with them. I made the cherry chips w/ milk chocolate
froating & peanut butter chips w/ the vanilla frosting. We liked the peanut
butter best. Could the person who found the cinnamon chips tell me what city to
see if they could be requested by our local Walmart. Thank you, Anne in central
Fl.
To Peggy NELA:
I believe the site for computer help for seniors, that you are looking for is;
http://www.seniornet.org.
I have not tried it yet, so I cannot vouch for it. Give it a try.
Joseph J.
Holiday Recipes
Leftover Turkey
Pumpkin
Sweet Potato
Casserole Recipes
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