To Roz in Indy
Re:10/6 newsletter

Tiramisu
(1) 10"x3" preparde sponge cake
2-1/2 oz. strong black coffee
2-1/2 oz. rum
1-1/2 lbs. mascarpone cheese-room temp
1-1/2 C powered Sugar
cocoa for garnish

Cut across middle of sponge cake, forming two layers. Combine coffee and rum and sprinkle over one layer of the cake. Beat together cheese and 1 cup of sugar until sugar is dissolved; slowly add more sugar until desired sweetness is reached. Spread half of cheese mixture over the coffee soaked layer; top with second cake layer; spread with remaining cheese mixture over top. Sprinkle top with sifted cocoa. Refrigerate for at 2hrs. I refrigerate mine over night for a stronger flavor.
Sue Ky.

To Sandee in West TN, Yes the parawax is the same as parrafin for the Chocolate Quickies - just cut a one inch strip from the 2 1/2 inch width and melt it etc. Also icing sugar is powdered sugar. (Phyllis in Canada) Let me know how you like them

Hi, Nancy!
I dearly love gingerbread and I’m anxious to try Kay, Springfield, MO recipe from her grandmother. However, neither recipe has eggs in the ingredients. How many eggs do we want? It sounds so good.

I also want to thank Nancy for her computer tips. They are very helpful.

And while I thinking about it—I accidentally did this one day and it has worked so well that I still do it: I ran out of computer paper, and wanted to copy a recipe so badly that I used 3-holed notebook paper. It works great! I no longer have to punch the holes to put them in a folder or notebook. It doesn’t matter about the lines showing on the paper. They are light blue and they barely show. The black on your printer completely draws your eyes to the black type, and you never notice the blue lines.

And it’s cheaper! I got a huge package at Costco and it cost only $6.00. I don’t know if they carry it year round or just when school starts. I accidentally found it while looking for a bulletin board (that was the area I found it in if you’re interested).

BTW, it is a tad less in width than printer paper, which causes no problems as you’ll put it in the printer so the holes don’t get printed on anyway. Works perfect.

I hope you never get tired of us saying this but again THANK YOU for the world’s greatest newsletter!
Bunnie in Parker, CO

Comment
The Prepared Pantry has a great mix for gingerbread pancakes. They were so good.
Gingerbread Pancake Mix
Nancy

Hi, Nancy!
Hope you're having a great week end and Ditto and Siggy are behaving themselves.

I thought I'd send in a quick, easy recipe I used last night. I found this recipe on a can of Grands biscuits and these pizzas turned out great. This is my kind of recipe, quick, easy and uses foods I have on hand.

Easy Grands Pizzas
Press each biscuit to a 6 inch round and place on greased cookie sheets.
Top with pizza sauce, cheese and pepperoni (we used Cheddar and Parmesan cheeses, chopped onions, chopped green pepper, Canadian bacon and Garlic-Herb flavored deli chicken)
Bake at 375º for 10 to 15 minutes.
Makes 8 pizzas

Thanks for a great newsletter, Nancy!
Sharon in Texas

Re: October 6th Newsletter.
Fran from Ottawa sent the Wonderful list of things they appreciated when they had a loss in the family. I am so thankful to have this for future reference.

I would like to add: When my Mom died, we actually had her with us on Vacation and she died suddenly of an aneurysm. When we finally arrived home I had a dear friend, about my size, who brought all her appropriate outfits over and went through my closet too, and had me try on things and she outfitted me head to toe for all the Calling hours and the Funeral, etc. Everything from dressy for the funeral to Casual, even to wear to bed. I never had to think about clothing at all, only see if they fit. It was a HUGE Blessing!

Also someone polished and cleaned up all the shoes for the whole family, just in case they would be worn. Our dearest friends did all the funeral arrangements at home since we were flying my Moms body back from many states away, etc. and they did all the calling they could, even made me a hair appointment, which usually needs to get worked in, etc..... They also coordinated all the food for many guests and family for Calling hours and the day of the Funeral etc.
I, too, Love this Newsletter and all the advice and Recipes!
Joie, Mount Juliet, TN

Hi Nancy, Siggy and Ditto. Hope you are having a great weekend.

This is in response to "Jo in MS" who is looking for a recipe for Mexican
Relish served in restaurants.

This was posted in the Houston Chronicle and is the recipe from Molina's Mexican Restaurant here. I have eaten at this restaurant since 1946 when the Father and Mother ran the restaurant. The sons now run the restaurant. They
bottle this relish and every chance I get I buy some.

Published in the Houston Chronicle

Molina's Mexico City Restaurants' Carrot and Onion Relish
2 each: carrots, sliced in rounds, and onions, sliced
1 jalapeno pepper, sliced in rounds
2 garlic cloves, sliced
Salt, ground black pepper and bay leaf
White vinegar (45-grain strength)

Place carrots on bottom of saucepan; top with onions, jalapeno, garlic, salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a boil, reduce heat and simmer over low heat until vegetables are cooked.

Serving ideas: appetizer, mixed with boiled shrimp as an appetizer, and sandwich relish

I do hope this is what you are looking for. The grocery stores here do sell this in the cans but you can't beat Molina's Mexican Relish.
Barbara Ann in TX

This is in reply to Friday's newsletter reply to Jenny about cast iron cookware.
I have used cast iron for years, having inherited some from my grand mother. The best and easiest way to clean it is to put it in a self cleaning oven and clean cook ware as oven cleans. Then wash and dry well, then season it as you said in your reply to Jenny
Dawn A

Homemade Marshmallow Cream
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract

In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.

In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract.

Note: This cream is of the consistency that it can be used as you would frosting.

October (has costume ideas and roasted pumpkin seed recipes)
Pumpkin (fresh and canned pumpkin recipes)n
Halloween Treat Recipes

Homemade Sweetened Condensed Milk
What if you found the perfect dessert——and you’re out of sweetened condensed milk. You can make your own. Use it whenever sweetened condensed milk is called for in a recipe. And you can make it for a lot less than you would buy it for.

Yield: The equivalent of one 14-ounce can of sweetened condensed milk.

1/3 cup water
2/3 cup sugar
1 cup dry milk powder
3 tablespoons butter

Heat a bowl of water in the microwave until it is very hot (or use tap water if you can get it steaming hot).Combine the remaining ingredients in a small bowl. Add the hot water and beat with an electric mixer or wire whisk until smooth.

Note: This should be made as you need it and will not store well. One recipe equals one can of store bought sweetened condensed milk.
Star

Good Morning Nancy,
Just wanted to let you know I made my big pot of beans using polish sausage instead of ham and it was great.
Trish in Fl

Nancy,
I recently had pumpkin pie fudge from the Seaside Country Store in Delaware and it was delicious! I wondered if any of your readers would have a TNT recipe for pumpkin pie fudge? I would greatly appreciate any responses.

Thanks, Julie from MD

I would like to thank Sandy for the Kugel recipes. I had a wonderful recipe that a friend had given me...it was lost, however, thru the years. I see you are from Danvers, MA? I am in Beverly.

Have a Blessed weekend everyone
Stephanie Beverly, MA

I got my first packet for the scrapbook on Friday.  I don't which one was more excited -- me or the postal workers in the Post Office.  I told them why I was getting a P O box.  They wanted to see what all was in the packet.  It was one from in Australia.  We all were so excited about all the neat thing she sent.  Thanks so much Irene for making our day.
Nancy

Hello Nancy and fellow members. Many thanks to the ones who sent in the Mexican relish like El Chico's and from Mexico City. We plan to try both the raw and cooked versions, thanks again. For Joan in the 10/2 issue, we do not have a clone of Wishbone Russian Dressing, but we do have one we always use; maybe you can use this one till you find the clone you want; it is really good, but not as thick as the commercial ones.

Russian Dressing
Combine in a shaker jar:
1/8 c. canola oil
1/8 c. catsup
1/2 T. sugar
1/2 T. white wine vinegar
1/2 T. lemon juice
1/2 tsp. Worcestershire
1/4 tsp. paprika
1/8 tsp. salt
1/16 tsp. coarse black pepper

Shake very hard and chill. Keeps up to 2 weeks. Makes 1/3 c.; easy to multiply.
Marilyn in FL

HI Nancy and Furry "babies"! This is for all the grannies, aunts, etc. out there. When our first grandchild had his first Christmas we bought him a silver ingot commenorating that year. Then one for his first birthday. This also for the next grandson 2 years later. This has been a family tradition my husband and I have carried on for the last 19 years. The boys each have one (kept in a safe place by momma) for each year since their birth.
M. Tulsa

Dear Nancy, 4 legged assistants, and Nancylanders,
My husband and I have started participating in the Angel Food Ministries program offered by the church and find the food exceptional. Now for my problem, SUGAR SNAP PEAS are included frequently and I find I can't cook them worth a darn! I have simmered them for 2 minutes and they turned to mush. Yesterday I steamed them and while they looked good, when I tossed them with some butter they turned to mush.

We love this veggie and would like to know what I am doing wrong. Do any of the readers/great cooks out there have any hints or great recipes?
Thanks in advance,
Merry in Vernon, TX

Hallo again Nancy and kitties... I still insist that you are a hero. You managed to rectify the problem to the newsletter in 10 hours. It probably would have taken the rest of us 10 days... Lucky me, I have a genius working behind the scenes on both sites... my pal, lifesaver and partner, Joe. So other than cooking up a storm, I don't have to wet my feet in the technical side of work... I would seriously botch things up. In the October 6th newsletter, Roz from Indi requested a recipe for authentic Tiramisu. Can't see that it could get any more Roman than this. Courtesy of my friend, Allegra, a chef in Rome and it is to DIE for... However, please note that this recipe requires the use of raw eggs (the same principal as home-made mousse), which is not really a health issue if the eggs are fresh, of good quality and not NOT cracked. However, if you have any reservations, don't use the recipe.

Maria
www.authentic-greek-recipes.com
maria@authentic-greek-recipes.com

TRADITIONAL ITALIAN TIRAMISU
For 6 people:

5 eggs at room temperature
150 gr - 5.5 oz sugar
500 gr 1.1 lb mascarpone
pinch of salt
200 gr - 7 oz savoiardi lady's finger biscuits
1 glass of espresso coffee for dipping
200 gr - 7 oz finely chopped dark chocolate
1 tbsp bitter cocoa powder

Beat the egg yolks till frothy and lighter in color. Add the pinch of salt to 2 of the egg whites and whip them into a meringue with stiff peaks. Add the mascarpone to the frothy egg yolks mixing it in well so all the ingredients evenly combine, and then fold in the meringue. Dip the savoiardi in the espresso coffee mixture as you compile the layers of the Tiramisu: Put a thin layer of the egg/cheese mixture in a pan, and then cover it with a layer of the coffee dipped savoiardi. Add another layer of the egg/cream mixture. Cover with a layer of chopped chocolate. Continue layering till you finish the ingredients. The last layer is one of the egg/cheese mixture, and then it sprinkle with the cocoa powder. Place the Tiramisu in the fridge for at least 3 hours to chill and set well before enjoying.

This question is for Sandy Danvers Ma-
Regarding your recipe for Custard Noodle Pudding - about how long is it baked and at what oven temperature? It sounds delicious and I would like to try it. Thank you.
Raine in MA

This is a wonderful site and I love it, Nancy. Thank you so much. I
just now have read some postings I had not had a chance to look at. Thanks to Corrine in Pittsburg, Nancy Z-R in S FL, and Sandy , Danvers, Ma. I did take things and was so relieved, when I asked the friend at the door if what I took was acceptable... and she seemed relieved some neighbor had brought things. She said anything! She is a very close friend of the friend sitting Shiva. Thank you so much, all of you, for your suggestions. I felt comforted by people responding to my cry of "I
DUNNO what to DO!!" You gave very sensible answers.

Nancy, you do more than any of us can verbalize about what it means to us. It's a good and comforting site.
Thank you so much. Eleanor, NC

Dear Nancy, I would like to thank everyone that responded to my letter asking for a way to remove ballpoint pen ink from my dryer walls. I would like to share that my sister used fingernail polish remover with acetone in it and cleaned it all off so it is nice and clean once again. Thought this might help someone in the same predicament as I was in.

Oh, and by the way, my sister is Jeannie in Henderson, Texas and we are having the most wonderful visit together. Just cooking, eating too much and having lots of laughs.
Regards to all of you in Nancyland and a special hello for Nancy and the "fur-babies".
Barbara in Corsicana, Texas

Nancy! No rhyme or reason for sending these other than the fact that I ran across them while doing a search in my files and noticed the WW points and they sound good! Corinne, Murrieta

Chocolate Chocolate Chip Cupcakes
Makes 24 muffins
2 points each

1 pkg Pillsbury Devil's Food Cake Mix
1 can Packed Pumpkin
1 cup water
½ cup semi-sweet morsels

Mix together
Put in 24 muffin tins
Bake at 350* for 20-25 minutes
To keep these fresh, they need to be refrigerated or better yet, frozen.

Meatloaf Muffins
Makes 12 @ 2 pts. each

1 lb. lean ground beef
1 box stove top stuffing
2 egg whites
1 cup water

Mix above ingredients and press into muffin tins sprayed with Pam. Bake at 350 degrees for 35-40 minutes.

Frozen Peanut Butter Cups
Points: 2 Servings: 12

1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.

Hi Nancy. I am just responding to you about the Home Cookin' Program. I have had it for about 2 years now, have taken advantage of the upgrades and up until today have not figured it out how to Save a recipe in it. I am just now getting caught up on the newsletters as we have been gone for 2 weeks and I am only on Sept. 22nd one now. Have always to go yet. Anyway yesterday I copied and printed out the simple instructions that you gave to one of your members, tried it out today with no success the first time, re-read the instructions, tried it again and success it works. Now I have been adding recipes the the different categories like crazy. What fun. Thanks a lot for clearing it up for me. I hate to pay for something and then can't figure out how to use it.
Linda in Grass Valley

A decadent dessert, a bit fiddly, but worth the trouble.
Bob in Adelaide, south Australia

Pear & Port CHEESECAKE
Recipe can be made 3 days ahead

250g(8ozs) plain sweet cookie crumbs
3 teaspoons ground ginger
2 tablespoons brown sugar
90g (3ozs) Margarine, melted

FILLING
125g(4ozs) packet cream cheese
250g(8ozs) ricotta cheese
1/3 cup caster sugar
2 eggs
1/4 CUP cream

Spiced pears
2 cups port wine
1 cup water
1/2 CUP caster sugar
10cm(4") cinnamon stick
2 x 2" pieces lemon rind
2 medium pears, peeled, quartered
2 teaspoons gelatine

Grease a deep 23 cm (9") flan tin. Combine crumbs, ginger, sugar and Margarine in a medium bowl. Press over base and side of prepared tin, refrigerate 30 minutes.

Filling
Beat cheeses and sugar in small bowl until smooth, add eggs one at a time.
Add cream, beat until combined.
Place tin on oven tray, spoon filling into crumb crust.
Bake in a 160ºC(325ºF) oven, about 40 minutes or until firm; cool.

Spiced pears
Combine port, water, sugar, cinnamon and rind in pan, stir over heat until sugar is dissolved.
Add pears, simmer about 10 minutes; cool.
Drain spiced pears; reserve liquid.
Slice pears thinly, arrange over top of cheesecake.
Place reserved liquid in pan, boil, uncovered, until reduced to 1 cup.
Discard cinnamon stick and rind.
Sprinkle gelatin over hot liquid, stir until dissolved; strain, refrigerate until thick and syrupy.
Pour gelatin mixture over pears, refrigerate until set.

SERVES 6 TO 8
Storage Covered, in refrigerator

Meatza Pie

Base:
500g (1 lb) lean minced beef
1/3 cup rolled oats
1 teaspoon garlic powder
1 teaspoon salt
Black pepper
1/2 CUP milk

Topping:
1/2 cup tomato sauce
160 g (5 ozs) mushrooms
1/2 teaspoon dried oregano
1 green capsicum(Bell Pepper)
1 cup grated tasty cheddar cheese

Thoroughly mix mince, oats, garlic, salt, pepper and milk.
Press into a round pie plate (9" diameter).
Use a large wet spoon to smooth the mince, making a slightly raised rim.
Spread with tomato sauce.
Slice mushrooms and add. Sprinkle with oregano.
Chop capsicum and spread on top.
Sprinkle with grated cheese.

Bake at 180ºC (350ºF) for 30 minutes. Serve cut into wedges. Leftover wedges reheat well in the microwave oven. Serves 4 to 6.

Bob in Adelaide Sth Australia

Barbara E. Tennessee, thanks for responding to my question about your beef stew. Now I have another question. :) Would you mind telling me what brand electric oven you have, how big is it, etc. I don't own an electric oven and I suppose I could use one for lots of other recipes too. Would be an advantage to have in the summer also. Okay, now I've convinced myself I need one. LOL Thanks for your help. Doris, S. Indiana

This recipe is for Mary in Ohio wanting high fiber lowfat recipes. This is one I acquired at my weight watcher class and it is so easy and absolutely delicious.

Beans with Pizazz (thats what I'll call it)
One 48 ounce glass jar of great northern beans
One 15 ounce can of mexican corn drained
One 15 ounce can of chili tomatoes
1 package of dry fat free (read your labels) ranch salad dressing mix
1 package of dry taco seasoning mix
2 cups of water

Mix all of these ingredients together and enjoy, enjoy, enjoy. It refrigerates well and you can eat on them off and on all week long. I think they would freeze just great, too.
Bette~Indiana

Julie, here is the cookie recipe you wanted. I've made it for years and they always get gobbled up just like the ones you made. These are probably the easiest cookies I've ever made.
Bette~Indiana

Peanut Butter Blossom Cookies
1 (14 oz.) can sweetened condensed milk (not evaporated)
3/4 C. Peanut butter
2 C. Bisquick
1 tsp. vanilla
Sugar
Hershey's kisses

In a large bowl, beat condensed milk and peanut butter until smooth. Add Bisquick and vanilla. Mix well. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake at 350 deg. for 6 to 8 minutes. Press Hershey's kiss in center of each ball immediately after baking. Cool, eat and enjoy and watch them disappear.

Someone sent in a letter asking how to clean up those old iron skillets. I'm really interested in that formula , too. I recently bought 3 at an auction sale and they are all gummed and gommed up. How in the world can I get those cleaned to be usable? Thanks for that information in advance.
Bette~Indiana

I would like to know how to clean old black iron pans.
Frances, North Carolina

I got this email in my inbox. I checked out the site and saw a lot great sounding breakfast recipes and this one sounded like one I need to try.
Baked Pecan French Toast
Nancy

Hi Nancy,
I just wanted to say thanks for including a mention about www.MrBreakfast.com in your newsletter. I can see by my site traffic that you’ve introduced quite a few breakfast lovers to the site. I love the newsletter. Nice job.

Thanks again,
Mr Breakfast (aka Eddy)
http://www.mrbreakfast.com

For Dawn in MN
WOW! Thanks for the "breakfast" website". I saved it on my favorites and plan to use it as much as I can to make our family breakfasts better than ever.
-Suz in Louisiana

Thank you , Frances from Wesley Chapel and Chris from NM for the Chicken Marsala recipes...They both sound delicious. Have to buy the wine first.
Anita from Brandon

To Lois in WI;
The information about the rice cooker that you are looking for is given on the website, www.sallyskitchen.com Happy cooking!
Joseph J.

I thought Mother had the best cornbread in the world -- until I tried this one. Since we have all been talking about cornbread & milk - here is a recipe I just love.

Cornbread ingredients:
2 cups white cornmeal
3/4 tsp salt
3/4 cup milk
1/2 cup sifted flour
1/2 tsp baking soda
1/4 cup shortening, melted and cooled
2 tsp baking powder
1 1/4 cups buttermilk
2 eggs beaten
sugar (the way you like it) I just put a small bit

Pre-heat oven to 450 degrees and place a greased 9x9x2 pan on bottom shelf of oven. Sift together meal, flour baking powder, salt and soda into a large bowl. In another bowl add milk, buttermilk, shortening and eggs. Mix together slightly. Combine with dry ingredients and stir until beaten.

I use a regular sized round skillet that has a non stick surface. I put a little oil in as I heat the skillet in oven. Pour cornbread in the hot skillet and bake for aprox 25 to 30 min. or nicely browned.

Also: RECIPE FOR SLAW (Someone ask for recipes)

1 pkg fresh slaw mix - wash and drain
green onions if desired, amount you want
1 pkg ramen noodles beef style
1 pkg sliced almonds
1/2 pkg sunflower seeds
dash salt

DRESSING
1/2 cup oil
1/4 cup vinegar
1/3 cup sugar
heat vinegar and sugar to dissolve. Add oil and
1/2 beef packet from ramen noodles.
Put on dressing just before it is served.

Place 2 Tablespoons butter in a skillet and heat - add almonds, sunflower seed, and crushed up ramen noodles. Watch carefully not to burn. Turn until brown. Pour out on paper towel to dry. Just before serving add to cabbage mixture and then the dressing.

Nancy I really enjoy this newsletter.
Kay, Springfield, MO

Nancy and Everyone. Catching up on the letters. For Mary G in Ca, to make your fish milder in flavor, here is another idea. Lay filets out on something like wax paper and squeeze lemon or lime juice over them. Sprinkle on both sides with a little salt and pepper, just a good seasoning, not to coat them. Let them stand about 5 or 10 minutes, and then go on with whatever recipe you are making. Enjoy, 'cause they sure are good for you !
Marilyn in FL

Does anyone have recipes for Cake Balls? They are sold in bakeries and are very expensive. They are made with cooked cake which has been crumbled and mixed with canned icing ,rolled in balls and then dipped in almond bark. There are a lot of variations to this recipe but I can't seem to find any. If any of you has made these I sure would appreciate the recipe.
Thanks from Mary in Claremore, Ok.

Hello Nancy , I wanted to thank'' Rose in MI ''for the information she sent me about my skillets and you'' Nancy'' for finding the time to post it. I plan on trying this ASAP but have to find the time to. I'm sorry you were having a bad day, and I think if there was/or ''is'' anything that any of us could do to help we would, just ask.[although, I'm sorry to think that some of us Nancy addicts will be delighted with several pages at a time, we are very understanding]. Have A Beautiful DAY
Jenny in Ky

Comment
I really created a big mess with my web pages. I somehow linked the top and left sidebar to my personal computer and could not get it back the way it should be. I hadn't backed up the site in about a week and had to reconstruct all the pages for a week. They may or may not be identical to what they were. I save the text to a file. In hindsight I should have backed up the website BEFORE I started on the page.

Do you have any recipes for Kids that are easy for kids.. Not desserts but meals.. I am still getting your newsletter I think.. One called all easy Cooking recipes. But it seems to be the same as your Nancys kitchen one.. Can you help me with Kid recipes?
Jenn B in Missouri

Comment
Yes the All Easy Recipes, Daily Recipe Exchange and Alicia's Recipes are all the same newsletter. About 6 years ago they were all combined into one newsletter.
Nancy

Dear Nancy,
I love this newsletter so much! It's the best! I hope you are doing well. I am looking for a really good TNT recipe for Gingerbread Cookies. I know it seems a little early to start looking at Christmas cookie recipes, but I like to get all my ducks in a row before the season starts. Thanks for any help anyone can give. Again, I love this newsletter!!
Sincerely, Audrey G., Illiniois

To Sandee in West TN
What we call icing sugar in Canada is often also called powdered sugar.
Janice

Pat Wilson in So. California - How wonderful to find your biological family after so long!! I saw that movie with Mary Tyler Moore a few years back and remember it was a sad situation. God bless you and the others involved in that situation! I am a social worker and my agency was founded in 1901 by a pastor during the "orphan train" years. He would hold babies and children up in the pulpit to find homes for them. He started our agency when his congregation was saturated. My co-worker who does the adoption work really enjoys finding homes for children without parents and she also help people find their birth parents - it is so rewarding to her.
Oh yes, by the way, I made corn muffins with a stew last night for my family and since the leftovers were a little dry this morning I ended up pouring a little warm milk over one - just like my grandma did for me years ago. Comfort food and an easy way to make "hot cereal" this morning.

We sure do meet interesting people on this site - thanks for making it possible Nancy!
God Bless! Amy in Fort Wayne, Indiana

Dear Nancy:
Thank you for all you do to make this newsletter so enjoyable. This isn't a recipe this time but I forgot to include a tip I used when my two children were young and always had splinters in their fingers and hands. They hated the needle method or tweezers and would run. I found a way to remove splinters that even my wood making brother uses today. It's called Ichthamal, a very black ointment that comes in a tube that any pharmacy carries. I would place a spot of this tar over the splinter , cover loosely with two Band-Aids and in a day the splinter would pull or draw out. It worked ever time and no more tears.
Lynn in PA

Nancy, you were asking for ways the readers appreciate the newsletter. Well, here is mine. I have just returned from a 23 -day trip out West. Each day on my trip I would wonder about what I was missing on the newsletter. I vowed to make them last a long time when I returned home.

I limited myself to 2 letters a day; then I would remember where I was that particular day and what I was doing. Today, I am reading the 24th and 25th of September. I am in Santa Fe, New Mexico. On the 25th, I am a restaurant called La Portrilla and am having a wonderful chicken dish covered with a green chili sauce.

I know I am touched in the head, but this way, I can have my trip and my newsletter too. Karen in Kentucky

Oh, by the way tomorrow on the 26th I will be in Globe, AZ. I wonder what that newsletter will bring.

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