Disclaimer: information posted here is provided as general information only and should not be a substitute to your medical doctor. This board owner is not responsible for the use or misuse or results of any action taken on behalf of the information presented here.

A mother is a person who seeing there are only pieces of pie for 5 people, promptly announces she never did care for pie.

For a change of pace with peanut butter, add grated apple or carrot, bacon bits, sprouts, flaked coconut or chopped prunes or raisins.

Spread a picnic cloth or blanket in the family room for an inside picnic in bad weather

Find a drawing of a simple table setting in a cookbook -- or make your own. Children can be good little helpers when it comes time to set the table.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070

I will be happy to email you a copy of the May Watkins specials. Please state that you want the specials in an email to me. Thanks!

I was gone for 4 months and am catching up with all the newsletters. I do scan them because I am trying not to get too interested in the sweets but I have printed a stack of wonderful sounding recipes for meats and casseroles to be filed. I missed and have tried to relocate the WW dessert made with sugar free pudding and sugar free Jell-O. Saw the interesting combinations but missed how to mix them up.

And secondly, I had tech support from Calcutta walk me thru a problem I was having and since then whenever I print a email it comes out in the tiniest print even though the screen looks normal. Anyone give me any help?

Thanks so much
merrymaryan from MN

Does anyone have any recipes for the little slider hamburgers? I would appreciate the help.
Thank You Kathy in Fl

Question about Granny Smith Apples and pie baking.
I bake pies and they turn out beautiful. My biggest problem is apple pies using Granny Smith apples. I can never get them to be soft! I have sliced them thin, saut?d them in skillet, baked the pies longer, and they still come out not really tough but, not soft like apple pies I think should be. Does anyone have any suggestions or tips on cooking with them. Most pie and cake recipes call for a tart apple or so to use Granny Smith. Maybe Dennis has a tip on this problem.
Thanks - Gloria, Indiana.

Hi Nancy and Nancylanders,
I have a question, I want to start canning different foods, but I don't know how. Is there a way to do it without using a Canner or a pressure cooker? as I don't have any of these! Also, I am growing 3 different kinds of Basil, Sweet, Cinnamon, and Lemon Basil. Can someone give me advice on storing, uses, etc? I am used to Sweet Basil, I use it in everything. I also need to know about when the basil gets flowers on it, do I need to pick the flowers off to let it grow more? Will it grow all year long if I keep it indoors (I have them in pots.) Thanks for your help, Nancy, Thank you for everything you do!
Chrissy in Middle Ga

Hi Nancy, This is for Mimi^..^, she wanted to know how to grill salmon. I love salmon, is a staple in my house and grilling is the best way to cook in my opinion. I like to use fillets with the skin on, cut in serving pieces. I don't weigh them, I buy a large piece and cut into about 4' squares. Leave the skin on, very important. Heat your grill to med heat. Oil the grate well. You can marinate the fish first if you like, I like to use Lawrys  Sesame Ginger or Teriyaki. Brush it on and let sit about 20 min before cooking. Or just brush well with butter or olive oil and sprinkle herb of your choice. When grill is ready put the fish on and close the lid. Cook for about 10 min. Check and see if flaking easily, do no overcook. You will not like it. It becomes dry. If not done, cover and cook a few min longer.
Good luck, Billie in Fl

Popsicles
1 (3-oz.) package gelatin (any flavor)
1 package Kool-Aid (same flavor)
1 cup sugar
2 cups boiling water
2 cups cold water

Melt gelatin with Kool-aid in boiling water. Add sugar and cold water, and then freeze.
Thanks, Joan San Antonio, Texas

Nancy, I just received a new stovetop smoker. It did not come with any recipes. Anyone out there have any TNT ones? Also looking for a clone for La Choy's chicken chow mein.
Thanks, Linda in Indy

Hi Nancy - hope you are well, tried a few times to get in to the meat loaf recipes, but it doesn't seem to like me, the page can't be found. I have also received the Prepared Pantry Book Episodes 1 , 2 & 3, but I can't seem to copy them into my word processor. Anyone any tips? - it is really great to get all the personal information and it makes very interesting reading. I would like to keep it and perhaps make my own keep sake book, remember I am still a computer newbie. Thanks in advance. It amazes me how everyone gets together to help with problems of the day.

Finally for anyone coming to Edinburgh in the near future there is a wonderful Italian Restaurant in Leith Walk which is off the East End of Princes Street. The restaurant is called Vittoria's second and third generation Italian family. You may not be a fan of Italian food, but Toni caters for everyone and his food is superb and priced reasonably, tell him I sent you. We are not eaters out, but whenever we have a family celebration, we book at Vittoria's. No bookings needed for breakfasts or lunches - it would be advisable to book for evening meals. I have tried most things on his menu over the last 25 years and they are all great, but my favourites are a mussel starter, followed by rack of lamb. The address is 115 Brunswick Street, Edinburgh Tel No. 0131 55666171 or 0131478009. The only other great eating place I could recommend in Edinburgh is The Witchery by the Castle - Tel. No. 0131 2255613, We haven't been there for many years and even then it was expensive, but superb food. Have a look at their menu prices before deciding to place your order - Ideal place if you are attending Edinburgh Tattoo. I could give better advice on good eating places on the east coast, but for some reason doesn't seem to appeal to the tourist. I know, Nancy, the last paragraph should have been on the Scottish Forum, but no one seems to be logging in yet and don't want imminent visitors to miss these places when I am on holiday.

Good-night all and God Bless
Sylvia <Scotland>

Comment
The books from Prepared Pantry are in a pdf format.  This means It uses Adobe Reader view the file.  The pdf files can not be input into a word processor file. 

Adobe PDF files can be read on the computer when you have Adobe Reader installed on your computer. When you print out pages from Adobe Reader you can print out one page or the entire book at one time.  I would not recommend printing out more than 5 to 6 pages at a time.  Because Adobe Reader is similar to a picture file it takes a while to print it out.

I was talking on the phone to Dennis at Prepared Pantry while was working on the newsletter.  He was baking pies as we were talking.  I could almost smell the pies baking.  All he offered to send me was a picture of the pies when they came out of the oven.  Some friend he is, LOL. I wanted the real pie.
Nancy Rogers

Hi gang, been reading all this dialog about cobblers. My grandmother would always roll out her crust, cut it in strips and cook it . She would then layer her cobbler with the cooked crust and whatever fruit she was using and I think she would use uncooked strips on top before putting it into the oven. My favorite was her sweet potato cobbler. Ann/Al

I like Processed American Cheese with Peanut Butter.
YUM! Eve in WI

WiseMama HM - when we were in California in 2001 we did try the soup in a bread bowl and wow really enjoyed it. Then it was completely new to us, but it has now reached our shores in commercial form, the results are a bit ugh! I did try to make the bread bowls, scooping out the insides etc, the results were not good. It never even occurred to me to do the same as you would do with a dessert type bowl. You did mention salads, but I don't see any reason why it wouldn't work with a good ladle of tattie and leek soup.
Sylvia <Scotland>

Hi everyone, it will soon be time for Vacation Bible School and I am searching for a good drop cookie recipe to make this year. Usually I jazz up the Toll House Chocolate Chip recipe by adding bits of cherry, coconut etc. but would like to try something new this year. Any TNT recipes to share?
BunnyFace

Sylvia, Scotland You are such a DEAR. How very nice to offer to send me some Maldon sea salt. I have been searching the gourmet stores in my area and sure enough at the last one I found it. Yes, you are so right - it is wonderful and could be habit forming. Nancy, you do attract the kindest most thoughtful folks on your site. I appreciate you all.
Linda, OR

Oma in Alabama was inquiring about dumplings in cobblers. When I make a cobbler, all the excess dough from the bottom and top crusts is put into the fruit mixture and baked. Very yummy...I like this better than the cobbler itself. This may be what you're looking for. At least, give it a try.
Cookie in Texas

A suggestion for the person looking for sandwiches made with peanut butter - I grate carrots and then mix with peanut butter and put it on a wrap. It makes a delicious sandwich spread and you can make alot and store in the fridge.
OH in Lancaster PA

Good morning Nancy,
There was a clone recipe for Cool Whip in the 4/30 newsletter from Robbie, IN that sounded easy to make. I also know that powdered milk can be whipped also! There are instructions on boxes/bags of the stuff. Evaporated milk can also be whipped. I will get the instructions and post them for everyone. Chris in NM

I made a new recipe last night and it was a hit! I like it better than regular fried chicken! It?s so easy, too! You need a wok to make this dish.

CHINESE FRIED CHICKEN - 4/30/08 YUMMY!!!
Recipe-Recipes-Message Board

1 lb. boneless, skinless chicken breasts ? I used 6 - 7 boneless, skinless chicken breast tenders

garlic powder to taste ? I didn?t use
Chinese five-spice powder to taste ? I used paprika
Salt to taste ? no salt

extra flour
oil for frying ? 2 to 3 inches in a wok

BATTER:
1/2 cup all-purpose flour
1 tsp. baking powder
2 pinches baking soda ? I uses ? tsp.
4 Tbsp. cornstarch
? tsp. salt
1 cup cold water

Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly) - I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce. **Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method. ***This is a tempura batter.

I will use this batter for shrimp this week, too. This batter was even better than the tempura mix you can get in a box. Think the soda and baking powder helped!

You take care Nancy and keep those furbabies under control! LOL!
Chris in NM