The easiest way to remove corn from a cob is to use a shoe horn. To remove corn silk, brush down with a clean toothbrush.

Strawberries can be kept for several days if you store them in a colander where air will circulate.

Add a little milk while cooking cauliflower if yo want to keep it bright white.

Brenda IN

Cooking Conversion Guide, 2 pages (PDF)

I was wandering if Becky in MagTown, AR would resubmit the recipe for the Hot Candied Pickles. Must have missed that one around Christmas time. Have looked back thru December and couldn't locate the recipe. Thanks in advance.
Debbie/AR - Doris in De - Leslie from Texas - Susan in Iowa - Joan from Ma - Barb in OKC - Barb in Fl. -  M in Montana

To Becky in MagTown, Arkansas: I've been searching the Archives for Dec. and Jan. and can't find the NL that has the recipe for Hot Candied Pickles. It sounds very interesting and I'd like to try them. Will you repost it please. Thank you. Also while on our RV trip south, we found wherever we ate out, there were Fried Dill Pickles on the menu. My DH fell in love with them so I'd like to try some. I remember one recipe calling for buttermilk in the batter, so bought some yesterday. Does anyone have a TNT recipe for them that they would like to share? Is this a "Southern Thing"? I've never seen them in our neck of the woods.
Thanks, Jan in DE

For Marti in Alabama- Regarding a potato ricer, you boil the potatoes first until they are fork tender. Then you drain and force through the potato ricer. You then add your heated milk, sour cream or butter and just stir. Be careful when adding milk, sour cream or butter to the potatoes so they don't get too soupy. Just add a little at a time. I also use my potato ricer to cut my egg dumplings into soups or boiling water and then put into meat juices. I use it to form my "brain cookies" from Emeril.
Sandy in Iowa

New and Updated Recipe Pages
| Easy Recipes |  Banana Recipes  | Blueberry/Blackberry | Cabbage Recipes | Carrot Recipes | Cherry Recipes |  Cornbread Recipes | Fritter Recipes | Grill Recipes |
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|Rice Recipes  | Salmon Recipes | Shrimp Recipes |
|Spinach Recipes  | Soup Recipes |  Stew Recipes |
|Strawberry Recipes| 

March Alphabetical List of Recipes
March 2008

For Diana from IL in April 11 Recipes - I use the Magic Eraser to clean my stainless steel sink. I does a great job without alot of work and energy.

Love your newsletter, Nancy. I have found many recipes but have not submitted any to post because most of mine are for 1-2 servings. Keep up the great work and stay healthy.
Millie in Baltimore

Thank you Tennessee Yankee I will sure try this some how everyone is giving me a recipe with the start of using a cake mix first then add the coconut cream for some reason i seem to remember the recipe I had used the sweet milk and coconut milk being put into a cake made from scratch I sure wish I could get a hold of the person who gave it to me but sadly I can not.
Thanks sooooo much everyone, Shirley Calif

Welcome Home Nancy! We're all glad you took some time with your family but are even happier to have you back.

I have a request. Somewhere along the line I missed the recipe for Hot Candied Pickles. I would appreciate it if someone could give me the date of the newsletter it was in or even the recipe.
Thanks, Jean in NC

This is for Jean in TN about using seedless jam. I'm not sure about other recipes but I always make our blackberry jam cakes using seedless jam. I see no reason why you couldn't use seedless when a recipes calls for the jam. Personally, I think they have pretty much the same texture...at lease the brand I use. The recipe I use is called Aunt Gin's Blackberry Jam Cake and it is my Mother's recipe. The recipe calls for regular jam but I use the seedless jam and you can leave out the pecans. It's a very moist cake and included is the caramel icing she uses. The recipe is in the 11/27/07 newsletter and is near the bottom.
Thanks, Phyllis in KY

for Pam in Tibbie: I am anxious to try your cream pie recipe. You mention making your own crust and doubling.. do you double the whole recipe, or just the crust? And how do you make your own WW crust?
Thanks, Lori in IL

Hi Nancy, this is in response to a reader who asked about scallions. Scallions is just another name, old fashioned and/or regional, for green onions.
Eve in WI

Hi Nancy, how are you? Back to normal yet?

Having a hectic week-end with the youngsters Nicholas is 30 in June and his girlfriend Val is 29, but com'on they are youngsters, they and Dad have spent the whole day loading their wordly possessions into a rather large white fan and are heading back to London at 7 a.m. tomorrow. White van drivers in Scotland don't have a very good reputation for some reason, perhaps because they think they are the only drivers on the road.

Doris in S.Indiana (the ham lover), we are not too fussy about ham, but used the recipe once and enjoyed it, but I didn't take a note of the recipe, but I have found a link so give it a try
http://www.channel4.com/food/recipes/chefs/nigella-lawson/ham-in-coca-cola-recipe_p_1.html I had a quick gander but couldn't find any mention of what kind of coca cola, but I do remember she <Nigella> said not to use Diet Coke and to use the cheapest you could find. (providing there are no allergies to the contents, in your family of course). Becky in Arkansas the hot candied pickles sound prrretty good, but can't find the recipe - give us a clue?

Nancy in Montanna - I think we in Scotland are not any different from many many parts of the world re. weather. I would suggest wet weather gear i.e. mackintosh or something that can be stuffed into your handbag and available at the drop of a hat. I would recommend, weather permitting, the open topped bus tour of "auld reekie" Edinburgh, even after all these years I still enjoy all the tour guides comments on Burke and Hare etc. I don't spend much of June in Scotland, it is our wedding anniversary on the 5th (43 years) and now that the Family have flown the nest we usually head off to warmer parts.

I think Billy in Fl and I are in total agreement on the weather subject. Having said all that sometimes my eldest Lad has problems keeping the hot house, hanging baskets etc. watered when we are away. Fortunately he is a landscape gardener - so I am sorry if this is a little confusing - I would suggest as in the Scout movement "be prepared".

Sue in Fl I presume you grow something like french beans, I like runners and my Husband always constructs a wigwam shape for me and it works a treat. Lori R. we have toooo many cherry trees, they breed like wildfire. The cherries are a bit small and sour and I have never cooked with them - but the birds have a field day - perhaps that may be why we have so many, they are passing the seeds everywhere.

Big Jim still waiting on you letting me know whereabouts in Scotland you are headed. I hope you are not a castles freak! We had a lady and her daughter here about five years ago and I'm sure there is not a castle in Scotland that we didn't take her to, let's face it when you have seen one castle you have seen them all. So perhaps that one should be good old Edinburgh Castle. OK an early start tomorrow so PJs and bed -
Gnight all - Sylvia <Scotland>

To Sylvia in Scotland, I, too, have a Scottish ancestry. My maiden name is Dallas, MacIntosh clan. My sister was living in Dunoon in 1980 (her husband was stationed in Dunoon). She actually located some of our distant cousins while there. My son and I got to go over and spend a month with them. We really enjoyed it. My son (now 38) does own a kilt and wears it when he attends the festivals. Beautiful country, beautiful people.
Zelda from Kemp, TX

Carol asked what date Triple Lemon Bundt Cake appeared. I have it in my file dated April 3. I hope this helps her. Nancy, I appreciate all you do to help us with this newsletter. Thanks much! Ditamac FL/MI

To Jean in Tenn, maybe you could heat the Jam with seeds, and then strain it. Probably would need more than 1 jar.

And for the lady who wants to know how to use a potato ricer, Cook the spuds, drain them and fill the press, then push the top down and press spuds through into a bowl. Repeat until the spuds are all pushed through. Then add butter and hot milk to make the mashed potatoes. Other soft cooked foods can be treated this way.
Vida Mann , Ohio

Tammy in Pensacola,
Thanks for the popcorn recipes. Love popcorn. I am always looking for something new. One thing I see a lot and wonder about is how to determine how much to pop to make quarts. And how do I know how big a quart of popcorn is? Really anxious to try the caramel corn, which calls for 5 quarts. Have another one that calls for 2 quarts.
Thanks. Lori in IL

Popcorn Recipes

For Lori R. About Her Cherry Trees. in April 11, newsletter. Do you still have a live part of the Cherry Tree. if so you can start a clipping and once it is grown it will be clone from original tree. I would start several clippings as they all might not take root. I use root tone when starting clippings. Put them in an area where the roots will stay moist but not in a swamp. Take a clipping that is 18 to 20 inches in length. and about the diameter of your little finger. or ring finger. Or go to a local nursery and they will help you with plants and trees that will grow in your area.
Good luck AK from CA

2 things today.
1st Sharri in Michigan I am so sorry for your loss and will think of you often as you wade through the paper work mess that comes with a death.

2nd Deb in S IL this is an easy salad that disappears very fast.

Salad
8oz box rotini cooked per package
package cherry or grape tomatoes halved
small to med red onion diced fairly fine
8 oz shredded cheddar ( I like the fine shred)
Ranch dressing must be the kind made from the dry mix. Mix all together chill and serve.
Suzanne near the Motor City

In the Apr 7 newsletter Mae Tischler was looking for a recipe from the 2004 newsletter. I have most of the newsletters from 2004 if she will let me know what recipe she is looking for I?ll search to see if I have it.
Jo, Killeen, TX

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

Billy in Fl wanted to know what Wacky Mac is. Wacky Mac is a great-tasting pasta that has four fun and wacky pasta shapes ? wheels, shells, spirals and tubes. WACKY MAC's Veggie Shapes and Veggie Spirals are also available in four colors! It can be found in the pasta section of your grocery store. For Marty in Alabama , I also have a potato ricer but have never used it for that purpose. But boy, does it do a wonderful and easy job squeezing chopped spinach dry for the many recipes that call for that. :)

And finally, for Boots in VA about getting rid of all the old mailing addresses before forwarding mail. I always use the "forward, then delete" method, but sometimes there are previous addresses that don't come up on the forwarded messages so they can't be deleted. When that happens I go to the original e-mail, hi-lite just the message I want to forward, then go to edit and press copy. Next, compose a new mail message, go back to edit and press paste to paste the forwarded message into the message box. Then go to your address box and add all the people to whom you wish to send it. Just be sure that you add their addresses in the BCC box ( blind carbon copy). When they get the mail it will not list the address of everyone you have mailed to, but will just say "undisclosed recipients". (You should do this every time you forward to more than one person) Hope this is clear and helps everyone .
Carol in MA

Nancy, this is in response to the posting by Pat in North Texas in the Friday, 11 Apr Recipes regarding the growing to tomatoes in the topsy-turvy container. If you're referring to the container that is SUPPOSED to permit the growing of tomatoes upside down then here's my response - DON'T WASTE YOUR MONEY! I purchased one of those containers and followed the directions to the letter three different times and in
every instance the tomato plant that I'd planted died in a very short time - even before any blooms set on. I will be very interested to watch for other responses to your inquiry as maybe someone had better luck than I did.
Mr. Myron Drinkwater - Lake Forest, CA

Comment
I found this on the internet and wondered if it might be part of the problem.

During the recent hot weather my tomato plant wilted seriously every afternoon when it received direct sunlight, even when the soil inside was well watered. The outside of the bag was warm to the touch and I suspected that the roots were not happy in warm soil, so I wrapped the root bag in aluminum foil to deflect the heat. Bingo! My plant stays perky all day every day, and is setting blooms left and right.
Source: http://www.cleanairgardening.com/

Hello everyone. I am sure many of you have seen the tomato plants that they are selling on TV that cost about $20.00 or more. I have been doing tomatoes by hanging them on the patio for a number of years and they do beautifully. All you need is a plastic pail with a handle, tomato plant and some good soil. I use miracle grow. here is site that tells you how to do it. So easy and tomatoes grow like crazy. I may try Jalepeno peppers this year too. Good luck to all that try it as it is fun.
http://www.ehow.com/how_2046663_
Roz in Indy

RE: Has anyone used one of those topsy- turvy bags for growing tomatoes? They come with stands and I was thinking of getting one for my small patio.
Pat from North Texas

Pat, my daughter and I ordered 3 of these from QVC along with the 9-plant heirloom tomato set. I put the stands together on Thursday and filled with dirt and planted the plants. It is not real easy to put the dirt in. If you are short(I am 6') I would advise standing on a step stool or chair. It still beats crawling around on the ground to plant.

I did notice that the plants were a little droopy when I was planting them and within a couple of hours they had perked right back up and were looking good. Now we will wait and see how they grow.

I would say right now that I think I like them.
Jean in NC

Regarding Michigan's Thumb, Michigan has 2 peninsulas the lower of which is shaped like a mitten, hence the "Thumb Area".
Suzanne near the Motor City

What is ring macaroni in this recipe?

Peggy's Cole Slaw
1 package cole slaw
7 ounces ring macaroni -- cooked

Dice:
1 cucumber
1 green pepper
2 stalks celery
1 can water chestnuts -- drained
1-1/2 onion

Dressing:
1-1/2 cups miracle Whip?
1 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Add dressing 1 hour before serving. Serves 10 to 12

Marilyn

For Sharlyne in TN,
The recipe for the cranberry meatballs, you said to use 2 cans sauerkraut, did you mean the large cans or small cans.
Thanks, Sally in Pa

Jean, Tenn. about the blackberry jam. Make it the same way you make with the seed in, except: put you blackberries in cheesecloth, tie it tight around the top. Boil it in water and squeeze the juice out. You will not get any of the seeds and will only have blackberry juice. I make blackberry jelly all the time during season. If I do not have time to put up, I put in freezer to do at a later date. When you buy the Certo it has directions in the box. Let me know if you need any further info. Also, you could use store bought blackberry jelly. You will be able to tell the difference. You can usually see the seeds.
Betty T. Ga.

This is for Gloria in Indiana in response for apple recipes using apples. This is my husband's favorite cookie.
Sunny in Minnesota

Apple Spice Drops

Bob's favorite
1/2 cup softened butter or margerine
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup finely chopped peeled tart apples
1 cup chopped walnuts

Frosting:
1/4 cup butter or margerine softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
3-4 tablespoons apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry inredients; gradually add to the creamed mixture. Fold in apple and walnuts. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 degree oven for 12-14 minutes or until golden brown. remove to wire racks to cool. For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies. Yield about 3 1/2 dozen cookies. These do freeze very well.

Good morning again Nancy, I hope if at all possible you can post the message I sent 4/3 about the egg and muffin maker. I did check at our Walmart the other day and they do carry the Paula Deen one for $29.95! It does make a great breakfast and just perfect for 1 or 2 people! You have the muffin toasting, the egg poaching and Canadian bacon heating up to make a breakfast sandwich! We sure enjoyed ours!

Back to Basics Egg & Muffin Toaster:
The Egg ?N Muffin Toaster brings innovation to the toaster category by combining the functions of a toaster and an egg poacher into one easy-to-use appliance. The Egg ?N Muffin can be used solely as a full functioning toaster or poacher or can be used simultaneously to make the ultimate breakfast sandwich. Simply add the necessary ingredients and start the machine. Return in 4 minutes as both ingredients are complete and enjoy. (Sku: #100522) w6

Take care Nancy! Chris in NM

Good morning Nancy,
For Marti in Alabama in the Fri., 4/11 newsletter asking about a potato ricer; we have always used one to make nice creamy mashed potatoes. After you boil and peel the potatoes, just put one in the ricer and squeeze. Out comes riced potato! You can leave the potatoes that way to serve, or mix it all up with some milk, butter, salt and pepper! Or you can use the riced potatoes on top of a Shepard?s pie, etc. Don?t know what I would do without ours! Good luck and have fun with yours. Chris in NM

For Suzie in NW Michigan in the same newsletter asking about Marsala. Marsala is a semi sweet wine that is used in a lot of recipes. I make chicken marsala quite a bit similar to the one Marti in Alabama sent in today, except I double the marsala and dry sherry mixture that the mushrooms are saut?d in for better flavor! Yummy! The dish is so very easy, too. Marsala can be found in the wines section where you buy your liquor. It is usually close to the Madeira (another great wine to cook with!) on the shelf. Chris in NM

Now, for Carol asking which newsletter the Triple Lemon Bundt Cake was in; press on this link http://www.abbys-kitchen.com/recipes-march-2008.htm and scroll down till you find the recipe. It is close to the bottom. Just press on the recipe name and you will be taken to the recipe. Chris in NM

Nancy, take care! I really like the renovated Abby?s Kitchen you did the other day! Very nice!
Chris in NM

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.

This corn bread has a sweet cake like texture and tastes just like Boston Market?s corn bread.

Boston Market Cornbread Copycat/Clone
2 c Bisquick
3/4 c sugar
1-1/2 tsp baking powder
1 c milk
2 eggs
4 tbsp cornmeal
1/2 c melted butter

Mix all together and pour into a greased 8x8 baking dish. Bake at 350? for 30-35 minutes.
Serves 9.

I also made the copy cat Paul Newman's Caesar Dressing and it was very good.
Bobbie/IL

Has anyone tried brining pork chops before baking? Pork is much leaner these days than what I grew up on. I find that pork chops are drier and lack a lot of flavor. I bought 3/4 inch center cut "choice" chops from my local butcher and baked then in the oven (covered) with mushroom soup and sliced onions. I baked them at 350? for 1 hour. The sauce was good, but it didn't flavor the meat. The chops where on the bland side (but they were not tuff). I don't know if the thickness has anything to do with it.
Bobbie/IL

Hi Nancy, Re: Mariann in MI request for Turkey Jerkey N/L 4-11-08. I have an old dehydrator and make jerky in it. Most of the new ones will have a recipe book with them. I have made Turkey and Ground Beef Jerky. The seasoning packets can be bought seperately at Wal-Mart.
Margaret, Tulsa

Re: Now I have a non-food question for our Texans. My DH is really wanting to take a trip south to see the bluebonnets again, and also the pipe organ cactus in Arizona. I'm wondering if the bluebonnets are in bloom yet. We're hoping to see San Antonio this time, so hints on what is fun to do there would be helpful. Thanks!
Doris, S. Indiana

Doris,
Try this...
Bluebonnet Trails of Central Texas
http://austin.about.com/cs/outdoorattractions/
You really should visit San Antonio. The Tex Mex food is wonderful.
Ann in Texas

Jean in Tn. requested a Blackberry Cake recipe using seedless jam - this is a Tried n True family favorite. It is out of this world.

Blackberry Cake
1 box white cake mix
1 sm. box blackberry gelatin
1 c. vegetable oil
1 c. blackberry wine
4 eggs

Preheat oven to 350 deg. Spray either a 9 x 13, bundt or tube pan with nonstick cooking spray. In a large mixing bowl, whisk together cake mix and gelatin. In a separate bowl, combine oil, wine and eggs; beat well. Add to cake mix and beat until no lumps remain. Pour into pan and bake 35 - 40 min. for a 9x13 or 45 - 50 min. for a bundt or tube pan.

Blackberry Sauce:
Prepare night before you plan to serve cake:

1 c. blackberry wine
1 c. sugar
16 oz. jar seedless blackberry jam

Combine wine, sugar and jam; blend until thick. Sugar will no dissolve immediately. Place sauce in refrigerator, shaking or stirring vigorously, after first hour of refrigeration. Allow to stand in refrigerator overnight. Before serving over cake, stir or shake sauce to assure there is no settling of sugar and that sugar is dissolved. Serves 12 - 15
Submitted by: Cris, North Carolina

Hi Nancy, Siggy, Ditto and everyone in Nancyland. Gloria, Indiana requested in newsletter April 11th, for apple recipes for her summer baking contest. This is my family's favorite bread that I make often.
Betty in MD

Apple Breakfast Bread
1 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons raisins
1 cup chopped walnuts
2 cups apples, coarsely chopped

Cream sugar, butter and eggs. Add vanilla. Sift dry ingredients and add to the above. Stir in 2 cups coarsely chopped, peeled apples, the raisins and walnuts. Put in greased large loaf pan and top with topping.

Topping:
2 Tablespoons butter
2 Tablespoons flour
2 Tablespoons chopped walnuts
2 Tablespoons sugar
1 teaspoon cinnamon

Cream butter and sugar. Add other ingredients. Mixture should resemble coarse crumbs. Sprinkle on batter before baking. Bake at 325 degrees for 1 hour.

Hi Mariann in Michigan. You were requesting a recipe for Turkey Jerky. A few years ago my sister gave me a baggie of homemade Jerky. She bought a food dehydrator and it came with a Jerky making gun, a recipe booklet and the packets of spices. It was wonderful. I went out and bought one myself. I ran out of spice packets and I went online and discovered a whole variety of flavors you can buy. The recipe booklet gives you all kinds of ideas and how to use a variety of meats.

CJ in Ohio ( I absolutely love this newsletter. Thank you Nancy for the great service you provide for all of us.)

In the 4/11 newsletter Anna was looking for suggestions for restaurants in St. Louis, Memphis and Nashville. Check out http://www.roadfood.com/. You can type in a city and state and get a list of the restaurants they've reviewed. There are maps, forums, and you can write reviews of restaurants you've visited. Their webpage says:

What is Roadfood?
Great regional meals along highways, in small towns and in city neighborhoods. It is sleeves-up food made by cooks, bakers, pitmasters, and sandwich-makers who are America?s culinary folk artists. Roadfood is almost always informal and inexpensive; and the best Roadfood restaurants are colorful places enjoyed by locals (and savvy travelers) for their character as well as their menu.
Diane in Albuquerque

Hi Nancy and everyone,
I enjoy your newsletter very much. I read it every day! Don't we all? LOL I have been a lurker for quite some time and hope when my health improves some I can share some of my favorite recipes.

In the April 11 newsletter Becky in Magtown Arkansas mentioned
The "Hot Candied Pickles" I tried looking in the archives, but could not find the recipe. Would someone please share the recipe again? TIA
Connie....Altoona, PA

Hi there Nancy, furboys and recipe pals,
Re: This question is for Elizabeth, Bendigo, Australia regarding her recipe for Three Ingredient Fruit Cake in the April 8 Recipes . The recipe looks very good and easy but I am wondering about the oven temp. It is 160 degrees for one hour. Is that 160 degrees Fahrenheit or Celsius. If Celsius what is it in Fahrenheit?? Thanks for info.
Ditamac FL/MI

Sorry, Ditamac, I was so busy making sure I had the measurements "translated" that I forgot the oven temp, yes it is Celsius. It will be 335 Fahrenheit.

My prayer are also with all those that need them, it's great to be able to support each other even though we are miles apart.
Elizabeth, Bendigo, Australia

Thanks all for help with deleting numerous e-mail addresses in my mail. I have windows XP, and highlight and backspace is the one that works for my system.
Thanks, Boots in Va.

Marti, The ricer works wonders on potatoes for mashed potatoes. Just push the cooked potatoes through the ricer, add some butter, fluff with a fork and add a little milk and salt to taste. They will be lump free and really fluffy.
Anita in Camarillo

Hi Jean in TN. I would love to have your Blackberry Cake recipe if you will share it with me. I have been looking and tried one but the cake was soggy. My son's favorite anything is Blackberry ;o)
Thanks! Theolinda in IN.

To Doris, S. Indiana, who wanted to know if the bluebonnets are blooming...in my area of Texas they are really starting to get thick. I'm in the Dallas area to the east. I just went all the way to the Texas/Louisiana border this week and they are very heavy from Dallas to Athens, but not so much farther east (mostly Indian Paintbrush blooming in that area). I have taken pictures of my daughters in bluebonnet fields every year since birth. It's become a family tradition for lots of Texans. It's not unusual to see cars pulled off on the side of the highway with whole families out posing in fields during the whole month of April. If you are going to be in my area, I can give you some really pretty locations.
Make it a great day!
Lisa (East Texas)

For Doris,S. Ind., would you be so kind to give the recipe for those delicious chicken and dumplings you have been enjoying? I know that DH is wanting to go on a trip and see the bluebonnets, but I really need that dumpling recipe. lol

Thanks Nancy, I have been using some delicious recipes from the good cooks in Nancyland. I hope you all are enjoying this beautiful spring.
mj-indy

I've got a request for the gang...I am going to a "50th Birthday Bash" for my oldest sister and three of our cousins. They are the first ones in the family to hit the big "five-oh" and they wanted to have a fun joint birthday get together for all the families. I am looking for some funny gag gift items that I can make fairly cheaply (since these gifts are just for fun). Anyone got any funny ideas?
thanks
Lisa (East Texas)

Hello, Nancy and crew, from beautiful North Carolina ( where it is raining ).

I just wanted to let you know that my husband had his prostate surgery last Thur. and is now home, recuperating. From the tests, his cancer was contained in his prostate and his doctor was very happy with the outcome. Thank you for your concern and prayers and know that you are in mine. I am praying for your friend Debbie and all the others who are going through an ordeal; just hang on to your faith and know that God will always be with you, no matter the circumstance.

Your newsletter is a constant source of joy for me, reading the recipes and comments from all the great ladies who send in recipes and hints. I feel that we are all family and that is priceless!

I must have missed the recipe for Hot Candied Pickles and would love for someone to re-submit it.

Nancy, you are a tremendous blessing to a lot of people and I thank you for the tremendous effort you put forth.
Kay in western N.C.

To Sharrie in Michigan
As a fellow Nancylander to another, I want to send you my love and tell you that I have you in my thoughts and prayers over the lost of your husband. I know it is a sad thing when we lose somebody we love but your husband is sick no more for he is in the loving arms of God. Just cherish the good times you have had with your husband and hold on to them for strength and God will take care of you too and see you through. The many friends you have here at Nancyland will be here for you as you are not walking alone. Betty in MD

Email Address to respond to replies, requests and tips. Please include the date of the recipe, name of recipe and number of servings.  Remember to include your name within the message as well.
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