This is for Dianne in WI:
Buy plane tickets on Wed. morning for the lowest prices
Buy cars on Mon. Most sales are on weekends. On Mon. low foot traffic makes it
seem like the weekend will never come. Fewer consumers on the lot give you more
negotiating power. Also. on the last day of the month they'll do anything to
make one final sale for the month.
Buy clothing on Thursday evening. That's the day stores stock for the weekend,
and when many retailers start weekend promotions.
Go to the theme park on Wed. Six flags offers as $12.00 discount to AAA members
midweek.
Spicy Mexican Dip
3 Tbsp. Watkins Mexican Soup Base #21182
1 cup sour cream
Combine and chill 1 hour. Serve with tortilla chips or other snacks.
Brenda IN
On getting vases clean I put vinegar in them overnight and
follow that with denture pills that you drop into water. Have always gotten them
clean of anything and everything with this method.
A great vinegar to use on salads is Balsamic along with a little red wine
vinegar. It is good.
I make pickled beets all the time and either use fresh or canned. When the beets
are gone I take the juice and put hard boiled eggs in it overnight and cut them
up for salad tops or just eat along with our meal. We love them this way and I
have been told that putting them in left over pickle juice is good as well.
Here is a good recipe for Cookie Salad (but it works for dessert). I take it to
church potlucks, family dinenrs, etc. Do not put the cookies in untill ready to
eat as it will get soggy (the cookies).
Cookie Salad
2 packages French vanilla pudding
2 cups buttermilk
1 medium package Cool Whip
2 small cans Mandarin oranges, drained
1 package fudge stripped cookies, broken into pieces
Mix pudding and buttermilk, add Cool Whip, fold in oranges and cookies.
Refrigerate several hours before serving or mix all but cookies and add them
later before serving.
Makes 6 to 8 servings.
Marti, in Alabama
Hi all,
Elizabeth in Bendigo,Australia - the recipe for Honey Soy Ribs sounds good! What
are "Pork Belly Rashers"??? I have a feeling it might be country bacon but not
sure. Also, 100 ml oyster cayse? How much is this? I believe I've got some very
distant relatives in Bendigo from my Family Research (Rule Family).
It's so wonderful to have Nancyland members from all over the globe! We need a
few more representative of other countries too!!! Would love some authentic
German recipes from the Baden, Baden area. Not to mention some authentic recipes
from Scandinavia, Ireland and England!!! Don't want much do I? lol
Bless you Nancy for all your hard work!!!
Also-The Tomato Casserole-how many tomatoes would you use if fresh!!
Oh and just 1 more thing!~ Last month my daughters middle
girl turned 7.She wanted a chocolate cake with strawberries on it. All I had on
hand was a white cake mix so I added enough chocolate syrup (from the
can-Hershey's I think) to make it chocolate! Then we frosted it with a can of
chocolate frosting and my daughter decorated it with fresh strawberries in such
a way that the strawberries held the candles! It was delicious and was a milk
chocolate flavor rather then the devils food!!! I'll remember this one as I
don't like to make the dark chocolate cakes!
Sue in Fl
Am looking for lunch recipes for entertaining. Interested in
easy, if possible advance prep, for 2-4 people or recipes that can be cut down.
Athena in DE
For Kathy from Long Island re: cleaning vases. Put an Alka
Seltzer tablet in the vase and fill with water. Leave overnight. In the morning,
wash the vase as usual. It should be sparkling!
VT Maid in PA, Sandy in Iowa
Kathy in Long Island inquires about cleaning 'cloudy' vases.
I find a denture cleaning tablet works great. Just drop in water filled vase and
let it work.
Cookie in Texas, Mariann in Michigan, Sandy H in Blue Springs, Missouri
Kathy from Long Island (April 19th Recipes :Does anyone
have a sure-fire way to get vases sparkly and clear? All of mine have a milky
look to them.
Kathy, Try rinsing them with vinegar and water mixture. I know that it works to
bring back sparkle to crystal.
Jill Maine and Linda in Indy
Hello again to you all,
Especially Diane in Wisconsin, thanks for the tip about the marigolds - I plant
marigolds every spring and my tomato baskets nearby have never had any problems
and I checked with my Husband re my crab apple sickly trees - they are in
another part of the grounds near the greenhouse and there is NO marigolds near
that area. I have also had a few problems with the hothouse tomatoes, so guess
what lots and lots more marigold plants are going to be planted. On the subject
of mossies, they are attracted to people who don't sweat much - MOI -, carbon
dioxide and lactic acid. I suffer terribly in fact so badly that I always have a
supply of epi-pens, fortunately my Husband is a retired dentist so has had
plenty of experience with syringes. Spain is not known as a ("little fly")
mossie area, but if there is one female within a 40 mile radius she will find
me, the Spaniards say it's because of my blonde hair and fair skin. When I
returned from Corfu, I was like a piece of raw meat, but the epi-pens kept the
swelling down. Many people swear by Avon's Skin so soft body lotion. We Scots
are always moaning about the midge, but they are only found on lochs and hills
so if you are susceptible you just avoid these areas. I have bought a 6 in 1
electric gadget, which doesn't kill them, but it's sweeping movement tells them
to buzz off. So it will be plugged in when we are in Spain. It is called a
Veratik 6in 1 Pest Repeller. Finally I am a great believer in having a little
bowl of cider/apple vinegar in the kitchen, flying insects get into it and
either drown or get so drunk they die of alcohol poisoning. I haven't tried this
in the garden, but perhaps you might give it a bash. Well - anything's worth a
try.
Happy gardening
Sylvia <Scotland>
Kathy in Long Island asked how to clean vases. Fill almost to
the top with water and pour in some bleach, let sit for a while and there you
are clean and sparkling vases..... This also works well on plastics.
Carol in IL.
Kathy from Long Island, you wanted to know how to clean the
inside of vases, my hubby collects carnival glass vases. He uses a variety of
items. Try alka-seltzer or denture tablets with water. Fill vase with
water, drop a 2 tablets in and let sit a while. If that doesn't work, try a
little bit of lime away. Squirt sides of vase and let run down inside, let sit a
while and rinse out. He usually lets his vases sit for a few hours and up to a
day.
I hope this helps, CJ in Ohio.
Hi Nancy, it is glorious with all the trees flowering and
tulips, crocuses and daffodils popping up! Hope it's nice where you are, too.
To Dianne in WI: I once house-sat every other day for 1 day short of a year for
a friend in Iraq. His backyard with a stream running through brought out all
sorts of pests. I dipped a rag in liquid fabric softener to cover my arms and
face. That solved the problem!
Chicken Pot Pie-Pillsbury for 8: Heat oven to 350?F. Grease 8 (10-oz)
ramekins, custard cups or large muffin cups. In 10-inch skillet, melt 1/4 c (1/2
stick) butter; stir in 1/3 c flour and and a dash of pepper. Cook about 1
minute, stirring constantly, until smooth and bubbly. Gradually stir in 1 can of
condensed chicken broth and 3/4 c milk; cook until
mixture boils and thickens, stirring constantly. Add 2 c cubed, cooked chicken
or turkey, 1/3 c chopped onion, 1 4-oz. can of mushroom pieces and stems, 1 c
frozen sweet peas and 1 c frozen, sliced carrots; cook until hot and bubbly.
Spoon mixture evenly into
ramekins. Separate 1 16.3 oz. can of Grands Flaky Layers refrigerated original
biscuit dough into 8 biscuits. Press each to make 4 1/2-inch round. Place
biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush
biscuit tops with additional milk. Sprinkle with optional sesame seeds. Bake 17
to 20 minutes or until biscuits are golden brown.
Chicken Pot Pie-Sandi's Recipe Corner for 4: Preheat oven to 400 degrees.
Combine 1 10-oz. can of condensed cream of chicken soup, 2 c frozen (thawed)
vegetables and 1 c diced, cooked chicken in a 9 inch pie plate. Blend 1/2 c
milk, 1 beaten egg and 1 c baking mix in bowl with a fork. Spoon over chicken
mixture to cover.
Bake 30 minutes or until golden.
Hudson Valley Kathleen
I want to thank all of you who sent in some recipes for Crock
Pot Apple Butter! Each & everyone was very much appreciated!
Mary Jane from Groveport, OH
This is for Nancy in MT if the roast are all ready cooked and
then frozen first thing to do is make sure they are thoroughly defrosted and
then put into a dish and add a can of beef broth for the moisture then cover
with a piece of tin foil and re heat in oven for about 20 or thirty minutes and
serve or u can defrost slightly and use a electric knife and make slices of
roast beef for sandwiches. The reason for a slightly defrost is because if is
all the way thawed out it may not stay together to make the slices this way u
get nice slices
As for the food dehydrator I have the American Harvester and love it and yes
they did merge with Nesco and some one was saying something about making fruit
roll ups and drying fruit first of all you need to buy (not sure what they are
called) but they are like plastic sheets that fit into your dehydrator and u lay
out the fruit on it to catch all the juice in them. It is also easier clean up
too. I usually leave them on all day at 135 temp and by morning they are done.
Shirley Calif
This is for Cindi in Nebraska from the april 19th newsletter
wanting a pot pie recipe. This is one I use from a Tyson Chicken cookbook from
1973.
Georgia Recipe Chicken Pot Pie
1 whole chicken
1/2 stick butter
1 chopped onion
1 c chopped celery
1 can English peas and carrots ( I used veg-all)
1 c chicken broth
1 tbs flour
biscuits ( i put it in a pie shell)
Boil chicken. Remove from bone and cut into small pieces. melt butter in pan and
add onion and celery and cook until tender. add peas and carrots. Mix in the
broth and flour and add to vegetables. Add chicken and salt and pepper to taste.
top with biscuits and bake at 425 until biscuits are brown. ( if desired 1/2 c
chopped bell pepper and can of mushroom soup can be added to onion and celery as
it cooks)
I made two pies out of this when using pie shells but the last time I made it I
used canned biscuits and it was really good. I have never added the pepper or
soup. I have also used just canned chicken and canned broth.
Amy B in Tenn
Hi Nancy and Nancylanders,
I have a problem and I really hope you can help me! My husband and I go to a
China Buffet and they have the BEST coconut shrimp recipe I have ever had. Its
not the typical fried shrimp. It has a creamy sauce. I asked them for the
recipe, and I got part of the recipe, From what I could understand, he had a
very Chinese accent! What I understood I think, is you need 1 gallon of
mayonnaise, 2 cans of Coconut Milk, 2 cans Chinese Dry milk?? and Suca? I may
have misunderstood the "suca" it may have been sugar, or something else
entirely. This is sooo good and I would really like the recipe if anyone has it,
I do hope someone can help! He didn't give me any directions, Just the
ingredients. I appreciate any help!
Thanks, Chrissy in Middle Ga
Hello Nancy and fellow Landers,
Does anyone know how to reduce/remove the processed flavor when using
confectioner's sugar? I find that in frostings, fudge, etc., I can taste
that metallic-like tang. Is there a good brand or any tricks to overcome it? (I
hope people know what I mean by the flavor; it's very distinct.)
Thanks, Korena in Canton
Millie in Baltimore,
please submit some of your recipes for one or two servings. There are
some of us Nancylanders who live in a single person household who would really
appreciate and use them.
Dianne in Houston
For Judithe in Buenos Aires:
I have a Thin Mint clone.
You need : one sleeve plus a few more Ritz crackers (Use the light ones) 1/2
package ( 6 squares) chocolate bark
1 TB peppermint oil (adjust to your taste if necessary)
Line 2 baking sheets with wax paper. Melt bark in microwave safe dish, stirring
after 1 minute. (Mine takes 90 seconds). Add mint and stir. A few at a time,
coat crackers entirely and lay on wax paper. Chill till hardened.
For BD re: your FLAN CAKE What temp do you bake your cake at, and do you spray
the foil?
Lori in IL
Hi Nancy and Thank You, Thank You, Thank You Ladies for the
Taffy Apple Salads recipes, Bobbie in IL, Katherine Cheryl Charlotte, Carol in
IL Abbie Cornelius Emma, & Judy in Alaska I can't wait to try them all. My
neighbors will be happy too when I share with them. Thank You gain . Dorothy in
IL..
To Judith in Buenos Aires, I couldn't find the recipe
for the Almond thins, but found links where you can buy them .I also included
copycat recipes for the thin mints, I have never made them, so good luck! Hi
Nancy!!
Lynette in N. Y.
http://www.amazon.com/
http://www.c-els.com/sfCatalog.asp?
http://www.nicecupofteaandasitdown.com/
just someone blogging about the almond thins.
http://www.recipezaar.com/33998
Girls Scout cookie thin mint recipe from recipezaar.com,also you can read the
reviews of people who have already made them.
Some people just use Ritz crackers, peppermint oil or extract and chocolate
candy coating.
For Cindy in Nebraska:
This is my Aunt's recipe and I've made it for someone and they just loved
it.
Chicken Pot Pie?
no title was given in the message.
1/3 c butter
1/3 c flour
1/3 c chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1-1/3 c chicken broth
2/3 c milk
2 cups cooked and chopped chicken
1 l0 oz/ pkg. frozen vegetables. Peas & Carrots
2 unbaked pie crusts
Heat butter over low heat until melted. Blend in flour, onions and salt &
pepper. Cook over low heat stirring constantly. Remove from heat, stir in both
the broth and the milk. Heat to boiling, stirring constantly. Boil for 1 min.,
stir in chicken and veggies. Pour into pie crust. Cover with second crust. Bake
425 for 25-30 min. or until golden. Put a couple of cuts in for vents.
For a thicker gravy use 2 10 oz. pkgs. of veggies.
Carolyn in Syracuse
Hi,
My name is Terri. I love the recipes. Looking for a Pineapple upside down
cake, that I think was shown on this site, using a butter cake box mix. I
wanted to make it for my significant other, but somehow seem to have lost it.
Can anybody help? Thanks
This is for Marlee, who in the
4/19/08 newsletter
repeated her request for dessert egg less recipes. Here are 2 that you
can try. You can leave out the nuts in the first recipe, if the person for whom
you are baking is allergic to them. Also, check out the Oat Delights in the
11/3/07 newsletter. You can also take graham crackers and spread your favorite
cake icing on them. You can put another graham cracker on top to make a sandwich
cookie.
Robbie IN
Seven Layer Magic Cookie Bar
Servings: Makes 2 to 3 dozen bars
1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350?F (325?F for glass baking pan). In small bowl, combine
graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom
of 13x9-inch baking pan. Pour EAGLE BRAND? evenly over crumb mixture. Layer
evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes
or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds.
Store covered at room temperature.
Notes: Tip: For perfectly cut cookie bars, line entire pan (including sides)
with a sheet of aluminum foil first. When bars are baked, cool and lift up
edges of foil to remove from pan. Cut into individual squares. Lift off of foil.
Robbie IN
Meltaways
2 cups butter
1/2 cup cornstarch
3 cups flour
1 cup confectioner sugar
Cream butter; add remaining ingredients and mix well. Drop on cookie sheet
(1/2-1 inch balls). Bake at 350 degrees for approx. 20 minutes. Cool, and then
roll
in sifted confectioner sugar.
Robbie IN
For Cindi in Nebraska who wants TNT recipe for homemade
pot pies creamed vegetable mixture Cindi, My hint is to use white sauce mix
and a can of cream of potato soup.
Jill Maine
For Lori in IL - sounds like your cake turned out perfect.
The flan should be jiggly, not firm and the caramel doesn't harden - just
pour the caramel sauce over the cake when you remove it from the pan. I'd be
interested in a review - did you like it?
For Suzie in NW MI - Yes, you may use a 9x13 just fine - just keep a check on it
to be sure the water doesn't all evaporate during baking time. I've used a 9 x
13 many times myself with success. I hope you'll give it a try.
Crystal
Suzie asked about the size of the pan I use to bake the Apple
Pandowdy I posted on April 16. I use a pyrex square baking dish. On the bottom
of it , the measurement says "8 inches". However, the measurement from corner to
corner of the dish is 10 inches. (The 8 inches refers to the inside area where
the recipe is placed.) This recipe is so forgiving. Even if you have a pan close
to it in size, go ahead and make it. Double the recipe if you're using an oblong
dish. The recipe freezes well if there's any left! LOL
Corinne in Pittsburgh
For Sylvia from Scotland
I used to make these Welsh Cakes for my children when they were growing
up, some 50 or so years ago. They were great, my Mother was Welsh and English.
Everyone should try them, I don't cook with lard these days but they sure were
tasty.
I have always made the Coke a Cola cake in a 13x 9 pan but Has anyone ever tried
a 2 layer cake with a similar recipe? Please let me know.
Thanks. Trish in Fl
Thanks so much for the reply to the cider vinegar, white
vinegar dilemma. I never really knew the difference or when you use white or
when you use cider. Your readers are the greatest Nancy and so are you.
Marie in VA
For Linda in In. To copy a recipe from Nancy's site to
Home Cooking, I highlight it and under edit select copy, pull up Home
Cooking, select correct Index setting and on right side select Add Recipe. Under
Ingredients use Ctrl V to paste. To put directions in next column, high light
directions use Ctrl C and under directions use Ctrl V. Then select Save on lower
right and Quit on upper right. Hope this helps. I had to contact the author of
the program to find out how to paste.
Dairiel in Saint Paul, MN
Re: white or brown vinegar. I was taught that white
vinegar is for cleaning and brown vinegar is for cooking. That is why I get
confused when I see someone on the Food Network use white vinegar for cooking. I
will continue to use the brown one in my cooking. Does anyone know if maybe the
white one should be used on certain foods? Knitter in Illinois.
I sent in a question about this quite a while ago and do not
remember ever seeing an answer. There had been a lot of discussion on
convection ovens. I had asked about the price range for them. I had also
asked how they worked differently than a regular oven or a microwave oven. My
handicap and the set up of my apartment makes it hard for me to use regular
oven. I don't want to buy a convection oven if it is not going to be useful for
me. Knitter in Illinois
I just made this the other night with our barbeque dinner and
it was oh so tasty. All these ingredients went together so well.
Dawn - Cape Cod, MA
Kicked Up Macaroni Pizza Salad
1 lb spiral macaroni, cooked
3 to 4 inches of stick pepperoni, cut into small cubes
1/3 lb. buffalo mozzarella cheese, cubed the same size as the pepperoni
1/2 cup chopped red onion
1-- 14 oz can of garbanzo beans, drained
1/2 med. green or red pepper, diced
1 can of pitted black olives, drained (I didn?t chop them but you can if
desired)
1 or 2 jars of Artichoke Hearts, roughly chopped (1 jar if using larger size
jars)
1/4 cup + or - Italian dressing (Paul Newman?s is best)
1/4 cup + or - of creamy Caesar dressing (Paul Newman?s is best)
(you don?t really need salt & pepper, but ok to add)
Just mix it all together and let it sit to marinate in fridge. (we did not let
it marinate as we couldn?t wait and it tasted fine).
You can add more or less of the dressings; our family likes a lot so we added
more in, plus the pasta does soak some up.
Nancy and Nancylanders (also Siggy and Ditto): In the Friday
18 April Recipes Eleanor from Gainesville, VA requested the date that my
recipe for Lasagna recipe was printed/posted. Eleanor, I don't know the date of
publication, but for you and any other Nancylander interested in the VERY BEST
Lasagna ever, my recipe follows. I don't remember where I got this recipe but I
only share recipes that I GUARANTEE! Mr. Myron Drinkwater - Lake Forest, CA
Traditional Lasagna
1 lb ground beef
3/4 lb bulk sweet Italian sausage
3 (8 oz) cans tomato paste
2 (6 oz) cans tomato sauce
3 garlic cloves, minced
2 tsp granulated sugar
1 tsp Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
3 large eggs, beaten
3 Tbsp fresh parsley, minced fine or 2 tsp dried parsley, crushed
3 cups small curd cottage cheese
1/2 lb Ricotta cheese
1/2 cup Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices Provolone cheese
3 cups shredded Mozzarella cheese
Cook's Notes: (1) If using Italian sausage links, remove the meat from the
casings. (2) IT IS VERY IMPORTANT THAT A COOKIE SHEET OR ALUMINUM FOIL, OR BOTH,
BE PLACED UNDER THE BAKING DISH IN THE OVEN!
In a large skillet or frying pan cook the ground beef and Italian sausage over
medium heat until the meat is no longer pink. Stir the meat with a wooden spoon
during the cooking and break up any large chunks of meat. Drain off any excess
liquid/fat then add the tomato paste, tomato sauce, minced garlic, sugar,
Italian seasoning, salt and black pepper. Reduce the heat to low and simmer,
uncovered, for about 1 hour, stirring occasionally.
In a mixing bowl combine the eggs, parsley, cottage, Ricotta and Parmesan
cheeses.
Spread 1 cup of the meat mixture over the bottom of an ungreased 13 x 9 x 2-inch
baking dish. Layer 3 of the cooked lasagna noodles over the meat mixture then
top with the slices of Provolone cheese (cut to fit baking dish to cover the
meat mixture), 2 cups of the cottage cheese mixture and 1 cup of the shredded
Mozzarella cheese. Layer 3 more of the cooked lasagna noodles over the
Mozzarella cheese followed with 2 cups of the meat mixture, the remaining
cottage cheese mixture and 1 cup of the shredded Mozzarella cheese. Top with the
remaining 3 lasagna noodles. Spread the remaining meat mixture over the noodles
and cover with the remaining Mozzarella cheese. THE DISH WILL BE FULL!
Cover and bake in a preheated oven at 375? for 50 minutes. Uncover and bake for
an additional 20 minutes. Let stand for 15 minutes before cutting. Yield: About
12 servings (but this is always good reheated or any leftover lasagna can be
frozen and thawed and reheated in oven or microwave as desired).
Spiced Walnut Bundt Cake
This recipe calls for boiling maple syrup until it is thicker than usual, which
works as a wonderful glaze for the cake. Be sure to watch the syrup carefully as
it boils so it doesn't smoke or burn.
3 cups plus 2 Tbs. cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cardamom
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
18 Tbs. (2-1/4 sticks) unsalted butter
1 3/4 cups plus 2 Tbs. granulated sugar
5 eggs
1 cup finely ground walnuts
1 tsp. vanilla extract
1 cup sour cream
1/2 cup pure maple syrup
1/2 cup finely chopped toasted walnuts
Confectioners? sugar for dusting
Have all ingredients at room temperature. Position a rack in
the lower third of an oven and preheat to 325?F. Grease and flour a 10-cup
charlotte cake pan or Bundt? pan.
Over a sheet of waxed paper, sift together the flour, baking powder, baking
soda, cardamom, salt, ginger and cinnamon; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat
the butter on medium speed until creamy, 35 to 45 seconds. Add the sugar and
continue beating, scraping the sides of the bowl as needed, until light and
fluffy, 5 to 6 minutes. Add the eggs 1 at a time, beating well after each
addition and scraping down the sides of the bowl, until blended. Reduce the
speed to low, and fold in the ground walnuts and vanilla until blended. Add the
flour mixture in 3 additions, alternating with the sour cream and ending with
the flour. Blend each addition until just incorporated and continue scraping
down the sides of the bowl.
Spoon the batter into the prepared pan, spreading the batter so the sides are
higher than the center. Bake until the cake begins to pull away from the sides
of the pan, 45 to 50 minutes.
Transfer the cake to a wire rack and cool upright in the pan 10 minutes. Turn
the cake out onto a rack and cool 1 hour.
In a saucepan over medium heat, bring the maple syrup to a boil, reduce the heat
to medium-low and cook until the syrup is reduced to 1/4 cup, 10 to 12 minutes.
Set the cooling rack and the cake over a sheet of waxed paper and generously
brush the cake with the syrup. Sprinkle with the chopped walnuts and dust with
confectioners? sugar. Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
Emma
Hello Nancy and all Nancylanders
If anyone out there has a problem with Hard water stains in their shower
or commode they can get a real time saver cleaner from either Wal-Mart or The
Dollar Store. I am buying another home and the commode was all red from the
water that I thought for sure I had to buy another one. The tub and walls had it
on too. I was thinking of calling Bath Fitter but instead found stuff called
(The Works) and tried it. Instead of paying over a Thousand Dollars to fix the
problem, I bought The commode cleaner and a bottle of spray for tub and shower
called Works also. You wouldn't believe how it cleaned. The two together cost me
less than three dollars. I squirted it in the commode as soon as I came home
just to try it and only waited about 2 minutes and swirled the brush around
thinking I would give it a better cleaner later. Well lo and Behold it took it
all out. I tried the others on the walls of the tub and it took it off too with
very little elbow grease. I have since waxed it with car polish and it looks
like new. I now use my hand help shower to rinse everything before getting out
and wipe it dry with a Micro Fiber rag and it keeps it from settling on again.
The money I saved will pay for my water softener I will have to buy. I guess the
old saying is true. The more expensive brands are not always better.
Sharon In Pa.
Hi Nancy and Landers, I have been battling small moths
that get into dry foods. They came in, I think, in a bag of dog food or wild
bird seed. I keep everything in plastic bags now, don't stock ahead, watch
constantly, clean my pantry often, and still, we see one here and one there and
if we don't kill them they start up again. They are about half an inch long,
dull brown, and I've never had this problem before and I'm almost 70. Is it a
new creature from China or something? Does anyone have any ideas for me? I don't
use toxins because I have pets.
Thanks, Eve in WI
