We had these for supper to other night, and they
were really good.
Tuna Patties
2 cans tuna (drained, but not squeezed dry!
1 package seasoned stuffing mix ( I used Stovetop Chicken)
2 eggs
1/3 cup mayonnaise
? tsp[ dill (optional, but I added it)
oil for frying I used a very small amount
Mix all together, form into patties, and fry until golden on each side.
I halved this recipe using 1 can or turn for the 2 of us. I used 1/2 box of
Stovetop stuffing. Very good!!
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order toll free: 888-965-7070
Watkins Dill in a glass jar #01929
Watkins Dill in a tin (organic) #00509
I will email you the Watkins May specials if you request it by email.
I can also email the entire Watkins May price sheet for US or Canadian if you
request it.
Recipes have been added to the following pages
in the past 24 hours.
Grill
Recipes
Orange Recipes
Pineapple Recipes
BBQ Recipes
Meatloaf Recipes
Cucumber Recipes
Hi all,
I have a request for a copy cat recipe. I love the Corn Chowder at Mimi's
restaurant and would love to make it for our next family get together.
Thanks ahead of time. Think Spring.
Jane In Colorado
For Sylvia <Scotland> and anyone else that may
be interested.
If you download the FREE Foxit Reader program, you can copy TEXT from PDF
files and insert into your word processor.
I just tried it with one of the Prepared Pantry recipes. Copied from PDF file,
pasted into Notepad and also into Microsoft Word.
It worked.
I often copy recipes I want to try into Notepad and add them to a recipe file.
You can get the free reader here:
http://www.download.com/Foxit-PDF-Reader/3000-2079_4-10313206.html
gramaj
Comment
I tried this program but it does not seem do anything but read the file. It did
not seem to convert the file into a word processor easily without an upgrade to
the program. I could get the text tool and tag a recipe and copy it into a word
processor. This can be done easily with Adobe Reader using the text tool as
well. You can edit the text with the hand text tool. This can be done in Adobe
Reader as well. I didn't spend long on it so it is quite possible that I didn't
look at all the features.
Nancy Rogers
Hi Folks,
This request maybe a little late, but we are having friends for dinner tomorrow
and I'm serving ham, chicken, cauliflower cheese and and mustard mash. There
will be some ham and chicken left and I would like to make a chicken and ham
pie for Monday's dinner, just to remind Ron my food is better than anything
he can buy in Spain. Please remember, time will be of the essence - I thought
puff pastry filled with ham, chicken, frozen peas and a white wine and cream
sauce - the ham and chicken will be already cooked - if you can give me some
help as I have never made this type of pie before, I would be really grateful.
Your recipe would need to be in Monday's newsletter. Thanks in advance.
Sylvia <Scotland>
To Lindy in Indy. Let me know how you like your
stove top smoker. I saw one on QVC and was afraid to buy it. It sounds
like it would be good.
Phoebe W in Atlanta GA
I am interested in purchasing a smoker. I
would prefer an electric one, if there is such a thing, or just one that is
reasonably priced. Not a stovetop one. I need one that will go outside. Thanks
in advance.
Trish in Illinois~
For Chrissy in Middle GA, if you don't pinch the
flowers off the basil, it will think it's harvest time, and start producing
little leaves only, and eventually stop growing. I tried to keep it year around,
but it turned yellow, and died.
Trish in Illinois~
Hello Nancy and friends,
I'm looking into buying a blancher for my garden this year. Does anyone know
anything about these? A lady at church (who is a Master Gardener) swears by it
and doesn't can anymore, she likes the results so much. She says her green beans
come out wonderfully, not all rubbery like mine when I freeze them. So if anyone
has used this blancher, I would sure appreciate your comments before I purchase
one. (She says they are a blue speckled 2-piece kettle). Thanks in advance for
your help!
Taylor's Grandma
New Messages have been added today to
Prayer Requests
Household Hints
and Tips
The
Tips and Hints Section is being updated on our message board. It now
has 8 subsections.
Hi there Recipe Pals ands Furbabies,
For Dianna re the peanut butter, no one has mentioned my favorite, which
I got from an American friend - peanut butter, mayo and lettuce - yum....I even
like peanut butter with my salad sandwiches.
I pray that all our pal are safe from the tornadoes.
Elizabeth, Bendigo, Australia
Re: Peanut Butter Sandwiches
Hi Nancy, Regarding P'Nut Butter Sandwiches: I like to spread Miracle Whip on
one slice of bread, peanut butter on the other, then a slice of Swiss Cheese, a
couple slices of crispy bacon, could add lettuce if desired. Assemble sandwich
and enjoy.
Margaret, Tulsa
I am new to the newsletter, and appreciate you
for posting the
corn recipes on your site. I am going to try several of them.
Judy
I just recently made these recipes using frozen
rhubard. They are both very old recipes that are well worth the effort.
Fresh Rhubarb Crumb Cake
Cream together:
1/2c shortening
1 1/2 c sugar
1 egg
Add:
(alternate milk and flour)
2 c minus 2 tbsp flour
1 c sour milk or buttermilk
1 tsp baking soda
Mix about 2 minutes. Do not over mix.
Stir in 2 c fine chopped rhubarb
Topping:
1/3 c sugar
1 tsp cinnamon
1/2 Pour batter into a greased and floured 9x13 baking dish. Sprinkle with
topping. Bake at 350? for 35-45 minutes. Cool and serve from pan.
Rhubarb Custard Tart
Pastry for single crust
Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened
Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch glass pie
pan. Trim edge if necessary. Place cookie sheet on middle oven rack in oven to
preheat; heat to 375?.
In a small bowl, mix 1/2 c flour, brown sugar and oats. With fork or pastry
blender, cut in butter until crumbly; set aside.
In a large bowl, mix sugar and 3 tbsp flour. Stir in whipping cream, preserves
and egg yolk until well blended. Stir in rhubarb. Pour filling into crust lined
pan.
Sprinkle topping evenly over filling. Place tart on preheated cookie sheet in
oven; bake 40-50 minutes or until filling bubbles around edge and topping is
deep golden brown. Let stand 30 minutes before serving.
Bobbie/IL
I live in England - what is corn syrup - are
there any other names for it
Maureen
This is for Dee in S. IL about getting indelible
magic marker out of your carpet. I experimented for you and put a little dab of
black marker on an extra piece of carpet (pale beige carpet) let it dry and then
sprayed some goo gone on the spot. I sprayed
it once and rubbed it with paper towel, and then did it once more and it was
gone. It did not affect the color of my carpet. However I think you should try
it on your carpet to see if there is a color change Maybe you have some small
extra pieces available. I was surprised it worked so well. (I used the spray can
of Goo gone which you can get at Wal-mart or any type store like Lowes, home
depot, etc.)
Good Luck, Roz in Indy
Does anyone have some TNT recipes using hot
dogs. I found a few on
Abby's but need
more recipes. I am trying to cut down on food costs. I need recipes to
feed 5 people.
Sue
To Jan in Muskegon, MI
I thought that recipe sounded familiar, and found it in an old cookie exchange
cookbook. Hopefully it is the one you are looking for.
Pineapple Secrets
1 cup sugar
2 T. cornstarch
2-1/2 cups crushed pineapple with juice
1-3/4 cups flour
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups rolled oats
3/4 cup butter
For filling, combine sugar and cornstarch in small pan. Add pineapple and juice.
Cook over medium heat until thick; set aside. Combine flour, brown sugar, soda,
salt and oats; cut in butter until mixture is crumbly. Place half of crust
mixture in greased 13x9 pan; pat down firmly. Spread filling evenly on top; add
remaining crust and pat down as firmly as possible. Bake @ 400 degrees for 25-30
minutes. Cool; cut into 20 bars.
Sheryl
Kingman, AZ
This is an answer for Janey in SW Georgia in the
N/L May 2 asking for recipe for Pineapple Bars. This recipe comes from my
sister's mother-in-law many years ago. My kids love it also. I hope this is the
one you want. Ditamac FL/MI.
Pineapple Bars
Preheat Oven to 350 degrees
FILLING:
In a small saucepan combine:
1/2 c granulated sugar
1 - 20 oz can crushed pineapple with juice
2 T corn starch
Stirring constantly, bring to boil until thickened. Remove from heat and cool.
TOPPING & BOTTOM CRUST
Combine:
3 c Quick Oatmeal (not instant!)
1 c brown sugar, firmly packed
1 c flour
1 c liquid vegetable oil
Mix with spoon or hands until mixture holds together when pressed. Press 1/2 of
topping on bottom of oblong pan (9 x 13) or 2 - (8? sq.) pans. Spread cooled
pineapple evenly on top. Sprinkle rest of topping over all, covering completely.
Pat down even with hands or wooden spoon. Bake until lightly brown -- approx.
40-45 minutes at 350 degrees.
This is for BunnyFace, who in the 5/2/08
newsletter was looking for new drop cookies to try. I highly recommend the
Oatrageous Cookie recipe that Lois Kingston WA submitted in the
12/9/07 newsletter. They have become a favorite of my family and have made
it safely to Iraq on several occasions.
Robbie In
This is for Sylvia in Scotland, who in the
5/3/08 newsletter requested a recipe for a baking mix clone of Bisquick. I have
cut the recipe in half with success.
Robbie In
Baking Mix Recipe Bisquick Clone
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat
flour)
2 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening
Mix all dry ingredients together in large bowl (if you have a large mixer it is
ideal to use for blending this mix but it can also be done quite adequately
using a pastry blender to cut in shortening). Add shortening about a half cup at
a time mixing well after each addition. Put in air-tight container and store
either in refrigerator or at room temperature. Use within about 3 months. Can
also be frozen for longer storage.
Yield: about 12 cups of mix
To make Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10
minutes.
To make Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk, and
fruit of your choice. Bake at 400 degrees F for 15 minutes.
To make Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk (or buttermilk).
To make Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.
Note: You can use this mix to make biscuits, dumplings, muffins, coffee cake,
pancakes and waffles. It can also be used as an ingredient in casseroles and
desserts.
I tried the
Blueberry Dumplings recipe on your site but used blackberries instead.
It was soooo good.
Susan
Hi Nancy,
This is for Jan Muskegon, Mi news letter 5/2. She is looking for a pineapple bar
I hope this helps.
Love this newsletter!
Pineapple Oatmeal Bars
Makes 2 Dozen
1/2 cup brown sugar, firmly packed
1-1/4 cup quick-cooking oats
1/2 cup sifted flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or regular margarine
1 (1 lb., 4oz.) can crushed pineapple, drained
1 tbsp. cornstarch
1/2 cup sugar
1/2 cup light cream
1 egg yolk
Combine brown sugar, oats, flour, baking soda and salt. Cut in butter until
mixture is crumbly. Press mixture into greased 11 x 7 x 1 ?" baking dish.
Combine pineapple, cornstarch, sugar, light cream and egg yolk in saucepan. Cook
until mixture is thick. Pour over crust.
Bake in 375? oven 30 minutes or until done. Cool in pan on rack. Cut in 2=1/2 x
1-1/4" bars.
Tracy in Atlanta
In the
May 2
n/l BunnyFace asked for TNT drop cookies. I can honestly tell you
that these are my favorite. And they have no flour in them, just oats. They are
wonderful and I know the kids would love them.
BunnyFace
Here is the recipe. Let me know if you like them.
Barb in OKC
p.s. I combine it all by hand, no mixer. Works very well. As far as the 12 oz
jar of peanut butter, just use 1-1/2 c.
Monster Cookies
3 eggs
1-1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&M's)
1/2 cup chocolate chips
1/4 cup raisins, optional (also have used Craisins)
2 teaspoons baking soda
4-1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350?F. Line cookie sheets with parchment paper or nonstick
baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well.
Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the
chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before
transferring to wire racks to cool. When cool, store in large resealable plastic
bags.
Note: I had to cook longer for my oven. Just be careful. They are supposed to be
a golden color.
Source: Donna Haney as adapted by Paula Deen
This is for Jan Muskegon, Mi from the
Friday,
May 2 newsletter. I found this recipe on
www.recipelink.com and hope it is what you are looking for. They sure sound
good and I will be trying these. By the way, you are a neighbor of me in
Muskegon. My cross roads are Oak Park & Quarterline (by Walgreens). Nancy thanks
for a wonderful newsletter and a way of meeting so many great people. God Bless
ALL,
Laurie~ Muskegon,MI
Pineapple Crumb Bars
2 cups graham cracker crumbs
1/2 cup softened margarine or butter
1 cup flour
3/4 cup quick cooking oats
1 cup chopped nuts
Heat oven to 400 degrees.
Mix crumbs and margarine in large bowl. Stir in flour and oats and nuts. Press
half the mixture in greased pan.
Prepare pineapple filling below and spread over mixture. Then top with rest of
crumb mix. Press down lightly.
Bake until top is light brown (25-30 minutes).
PINEAPPLE FILLING:
1/3 cup sugar
1 tbsp. cornstarch
3 (8 oz.) cans crushed pineapple, undrained
Mix all together, boil and stir 1 minute over medium heat or until thickened.
MSG URL:
http://www.recipelink.com/msgid/014893
Laurie~Muskegon,MI
May 2, 2008 Recipes
requested by: Jan Muskegon, Mi
Pineapple Squares (48 cookies)
1 1/2 cup flour
1/2 cup nuts
1 teasp. baking soda
2-1/2 cup oats
1 teasp. salt
1-1/2 cup sugar
1 cup melted Crisco or butter
Mix and spread half of recipe in pan thinly. Use 8X8" pan which has been lightly
greased. Bake about 8 min.
Mix one can crushed pineapple - which has been thickened with 1-1/2 teasp
cornstarch, 2 tbs. sugar and 1 tsp. lemon juice and spread on top. (I think you
cook this to thicken it).
Over this, spread remaining half of mixture and bake in a 400? oven until done.
(about 10 min.) Cut into bars or squares when cool.
Hope this is the recipe you'r searching for.
Donata, Buffalo NY
Bunnyface on May 2, 2008
Here is a very good and easy drop cookie recipe for you.
No-Bake Maple Peanut Butter Cookies
1 and 1/2 cups sugar
1/2 cup creamy peanut butter
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup pancake syrup, maple flavored
2 cups quick cooking rolled oats
In a heavy medium size saucepan, combine sugar, milk and maple flavored syrup.
Bring to a rolling boil, stirring frequently. Boil for 3 minutes. Stir in peanut
butter and vanilla. Then add oats. Drop by rounded teaspoons onto waxed paper.
Cool for 3-4 hours, until firm.
Good luck with letting them cool. My family gets into them and have very few
left.
Carolyn from Edon
Chrissy in middle Ga. You should get a
pressure canner if you plan to do much canning. They are a bit expensive but
it is what you need to use for a lot of your canning. I would not want to be w/o
mine.
Mary Ann upstate N Y
Hi Nancy, I left a blue plastic capsule
in the pocket of my blouse. It went through the washer and dryer and left a blue
plastic stain. I would appreciate any help in the removal of that stain.
Loretta in Va.
For Marti, here is a recipe my husband I like
made in the pressure cooker.
Pork Chops for Two
1 tbsp olive or vegetable oil
2 pork chops, cut 3/4 inch thick
1/4 dry white wine (or substitute chicken stock or apple juice)
1 1/2 c water
1/2 tsp salt
Dash each: dried oregano, thyme, marjoram
1 small onion, cut in half
Heat oil in a 6-8 qt pressure cooker over med heat; brown chops on both sides
and remove from pan. Add wine, water, salt and herbs, stirring to deglaze pan.
Return chops to pan with onion. Close cover securely. Place pressure regulator
on vent pipe. Cook 15 minutes at 15 lbs pressure. Quick cool cooker. *A hint
from my Presto cookbook says by adding 1tbsp mild vinegar or wine will bring out
the flavor of meat.
For Chrissy in Middle Ga
Go to www.homecanning.com This is Ball
Canning website and is excellent. Any fruit or vegetable that is NOT high acid
must be preserved using a pressure canner or freezing. Tomatoes and jelly can be
canned by using a hot water bath but go to Ball for the time charts. I would
only follow Ball's recommendations regardless of how other people can their
food, it is not worth risking someone's health. You can also purchase Ball's
book. I have been canning for over 30yrs and I trust Ball.
Bobbie/IL
Marti in Alabama
Please confirm that it is 3/8 Cup Bourbon
in the Bourbon Chicken recipe.
Sounds Yummy
K in Texas
Bourbon Chicken
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
2 ounces soy sauce
2 tablespoons dried minced onion
3/4 cup dark brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the
ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together
and pour mixture over chicken. Cover dish and place in refrigerator. Marinate
overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven,
basting frequently for 1 & 1/2 hours or until chicken is well browned and juices
run clear.
Had this dish at a friend's house and it is so good and easy to fix.
Marti in Alabama
I just recently made these recipes using frozen
rhubarb. They are both very old recipes that are well worth the effort.
Fresh Rhubarb Crumb Cake
Cream together:
1/2 c shortening
1-1/2 c sugar
1 egg
Add: (alternate milk and flour)
2 c minus 2 tbsp flour
1 c sour milk or buttermilk
1 tsp baking soda
Mix about 2 minutes. Do not over mix.
Stir in 2 c fine chopped rhubarb
Topping:
1/3 c sugar
1 tsp cinnamon
Pour batter into a greased and floured 9x13 baking dish. Sprinkle with topping.
Bake at 350? for 35-45 minutes. Cool and serve from pan.
Rhubarb Custard Tart
Pastry for single crust
Topping
1/2 c flour
1/2 c brown sugar
1/4 c quick cooking oats
1/4 c butter, softened
Filling
3/4 c sugar
3 tbsp flour
1/2 c whipping cream
2 tbsp apricot or peach preserves
1 egg yolk
3 c sliced fresh rhubarb, or frozen, thawed & drained
Place Pie crust in a 9 inch tart pan with removable bottom or 9 inch glass pie
pan. Trim edge if necessary. Place cookie sheet on middle oven rack in oven to
preheat; heat to 375?.
In a small bowl, mix 1/2 c flour, brown sugar and oats. With fork or pastry
blender, cut in butter until crumbly; set aside.
In a large bowl, mix sugar and 3 tbsp flour. Stir in whipping cream, preserves
and egg yolk until well blended. Stir in rhubarb. Pour filling into crust lined
pan.
Sprinkle topping evenly over filling. Place tart
on preheated cookie sheet in oven; bake 40-50 minutes or until filling bubbles
around edge and topping is deep golden brown. Let stand 30 minutes before
serving.
Bobbie/IL
This is for Dee in S. IL Ink can be removed with
Spot Shot that you get at carpet centers.
DD7 is another one that will remove it.
For Joan in CO.
The recipe is easy to find if you go by the proper name which is Herman Recipes.
Herman starter makes cakes, cookies, pan cakes, muffins, and breads. A fruit
starter is called Vintage Fruit and I have the recipe if you would like it. If
you google for the recipes it will come up big time.
For Jan in Muskegon, MI
I make the crust following the recipe for Matrimonial Cake and pat half in a
9x13 pan and cover it with a crush pineapple that I have thicken with flour and
sweetened with Splenda or Sugar. I then cover it with the rest of the oatmeal
crust. I bake it at 350?F for almost 1 hour and it is golden brown. I have no
exact measurement and just wing it.
Hope this helps, Annie in WA State
This is for Rosie in Pa whose family member was
suffering from CHF after childbirth. My daughter went through the same thing and
I can report that she is now fine. She suggested you go to
www.amothersheart.org for information
and recipes.
Jeanne in Tx
This is for Dee in Illinois:
Try a solvent type cleaner like Disolv-it, or Goop. I have used
the first one to get tar out of carpet and it worked! My DH tracked it in on his
shoe unknowingly. I found the Disolv-it at our local Ace hardware store. It's a
little expensive, but follow the directions on the bottle and you will be
pleasantly surprised! I've gotten Sharpie out of shirt pockets too!
Thanks, Nancy! I love this newsletter!
Mary in Jefferson City MO
Hello Nancy & Y'all,
Oma-I had to laugh at your response to my inquiry of possibly knowing you-you
said your real name isn't Oma, that it is a form of "Grandma", well, Mimi isn't
my given name either, it is also a form of Grandma!-lol, and even though you are
not the neighbor I once had, I still consider all of us family-lol.
To Billi-FL and Janet TN-thank you both for the
great recipes. I have seen salmon in magazines and on Food Network, but never
have tried it. We love the canned salmon that you make salmon patties out of, so
I figure we will like it fresh. I will let you know how it goes. Here is another
goodie that we made up. The husband flipped over it!
Butterbean Casserole
2 c leftover fresh butterbeans (these came fresh from the field)
1 can cream of celery soup
4 oz diced, drained pimentos
black pepper
dash garlic powder
1 small onion-diced
1 jar Hormel bacon bits
1 c cheddar cheese
3 oz can Durkee Fried Onions
Butter an 8x8 Pyrex dish. Mix beans, soup, garlic powder, and pepper. Pour half
in dish. Layer half of the remaining ingredients on top. Repeat using rest of
the bean mixture and then other ingredients.. Bake 350* for 20-25. This is good
with pork chops.
Mimi ^..^
Hi Nancy, I hope all is well with you and those
two fuzzy assistants. I loved about
Ditto and Siggy
griping about sharing window time. Also the suggestion to pack one or the
other up and send them to Australia. I don't think you would want to part with
either of them as they are both special.
Mary in Upstate N.Y. wanted a Sauerkraut recipe
for her son. The following is the one I use every year and you don't have to
have a crock.
Betty in Canada
Sauerkraut
Use 5 pounds fully matured cabbage.
Wash, quarter, core and finely shred cabbage.
Sprinkle 3-1/2 tablespoons of coarse salt (pickling salt) over cabbage; mix
well.
Let stand for an hour .
Meanwhile sterilize 7 pint or 4 quart mason jars, by boiling. Let come to room
temperature.
When the hour is up, firmly pack cabbage into room-temperature jars, leaving a
2-inch headspace.
Adjust lids, screwing band tight.
Place jars on a jelly-roll pan to catch brine that overflows during fermentation
and curing.
Keep cabbage covered with brine. If necessary, open jars and add more brine made
by dissolving 1-1/2 tablespoons pickling salt in 1 quart of water.
Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars,
replacing lids if sealer appears damaged; screw band tight. Set jars in water
bath canner filled with cold water. Water should extend 2-inches above jars.
Bring water slowly to boiling. Process sauerkraut (pints or quarts) 30 minutes.
Makes 7 pints.
Comment
Yes, I do love Ditto and Siggy. They are part of my family. It is so
nice to come home to two kitties (even if Siggy is 18 years old, he still is a
Kitty.) As far as Siggy goes sharing the window with Ditto is out of the
question. As far a Siggy goes all windows are his.
Nancy Rogers