The
purpose of this recipe newsletter is to post requests and replies, and recipes
from our recipe family (members) and to post all their great tried and tested
(TNT) recipes.
All Easy Cooking
Recipe Exchange Newsletter
December 25, 2006
Page 1 of 2
The purpose of this recipe newsletter is to post requests and replies from
our members and all their great tried and tested (TNT) recipes. No
newsletter is sent out on Thursday.
How to print out only part of the newsletter
1. Drag the mouse over text (with the left mouse button pressed.) It will
highlight the part of the newsletter you wish to print.
2. While the text is highlighted Press the Ctrl Key and the P Key at the
same time.
3. Under the print range change it from ALL to SELECTION.
4. This will only print out the section you have highlighted and not the
entire page.
CLICK HERE
to respond to newsletter replies, requests and tips. Please include date of newsletter,
name of recipe and number of servings. Remember to include your name
within the message as well.
I was wondering if anyone had a recipe for Crab
and Spinach dip that has asiago cheese in it. I had the best ever at
Cheeseburger in Paradise, but I don't live close to one, and am now
craving it.
Thanks in advance!
Merry Christmas & Happy Hanukkah to all.
Tiffany in Ga
I
have a comment to make about the Blasted Turkey recipe, or sometimes
called 2 Hour Safeway Turkey. I used this recipe for my Thanksgiving
turkey. This what I did.
I went to the link for Safeway and printed out their instruction page from
their website.
I have a large good quality stainless steel roaster pan with a heavy duty
roaster rack made by Wolfgang Puck.
I also have a fairly new stove/oven which I have used enough times to know
that it is very reliable.
I bought a well known turkey brand (Butterball).
I followed all instructions exactly to the letter.
My turkey turned out awful. The top was very dark, almost burned. The
bottom was almost still raw. It was very disappointing after all the
comments I read on Safeway site. So, we cut off all the done parts because
everything else was ready to eat. The meat was very flavorless, and not at
all juicy. When we got finished eating, we put the raw turkey parts back
in the roaster without the rack, covered it with foil and cooked it in a
350° oven till the meat was done. But even this meat was not good. It
turned out so dry, that some parts were almost like we dehydrated them. We
had to throw out so much that it was just a big waste. I had planned to
have enough meat left over for 2 -3 days
more meals. We barely got enough for one extra meal. I will never attempt
to cook my turkey this way again. Turkeys are too expensive to waste like
this.
I just thought that others might want to know about my experience.
From Merry M in MN
Good evening Nancy and Nancylanders. A friend of mine was talking about a
"syrup cake" that she said her grandmother used to make. I began to
question her and she said it was made in a sheet cake with homemade syrup
poured over...possibly while it was hot. She did not get the recipe from
her but now would love to make it. If any of you wonderful cooks know what
she is talking about and/or have a recipe, you would make her one happy
lady. I know Christmas is here and everyone is so very busy, so, please,
no hurry.
Thank you, Betty in MS
Also, recently came across an old recipe that might suit Bev in who
requested a Spam casserole recipe, though it does not specifically say
Spam, I think that is what they meant.
OLD-FASHIONED BAKED BEANS
4 C (2 lbs) dry pea beans (baked beans)
2 medium onions, thinly sliced
4 tsp salt
1/2 C Catsup
1 C unsulphured molasses
3 Tab vinegar
1/2 tsp Tabasco
2 tsp dry mustard
2 cans luncheon meat (Spam)
Wash beans. Cover generously with cold water; soak overnight. Add onion,
salt and, if necessary, additional water to cover beans; bring to boil in
covered saucepan. Simmer 1 hour. Drain and save 3 cups bean liquid, add
water to make 3 cups, if necessary. Mix bean liquid with catsup, molasses,
vinegar, Tabasco and dry mustard. Place beans in roasting pan add liquid.
Cover. If roasting pan does not have cover, use baking sheet to cover
(today, we would use foil). Bake in 325°F oven 4 hours. Add boiling water
when necessary during baking. Slice luncheon meat, add to beans,
overlaping slightly down center of pan. Bake 1 hour longer. Yields 12
servings. (my note: I think 4 cups dry beans cooked measures 8 cups
approximately...I think today we could use the equivalent in canned baked
beans, reduce salt to 1/4 tsp, and cut baking time to 40-45 mins for first
baking and an additional 45 mins after adding Spam. For average family
dish, I would prepare only half the recipe...sounded like a good way to
use Spam, I thought. This with oven-baked sweet or Irish potatoes would
certainly be good)
Nancy furbabies and all,
My furbaby Mikey and I just want to wish you and your furry assistants and
everyone a Very Merry Christmas and a Happy and Blessed New Year! Give all
the furbabies a great big hug!
I also would like to thank Nancyb very much for her prompt response to my
request to convert my recipe for soft jumbles to make it more friendly for
the diabetics in the family. I am so sorry that it has taken me so long to
thank you. I have been under the weather and I haven't been able to catch
up with the newsletters until now. I can't wait to try the changes to the
recipe. Thank you again.
Mary in CT
Hi Nancy! Hope you and your babies will have a wonderful Christmas.
I made the TNT fruitcake in the Dec. 9 newsletter which was sent in by Amy
in Orlando , FL. As she said, it is delicious. However, it did not turn
out for me as I expected. I am wondering what I did wrong and if anyone
else has made this fruitcake. I baked it at 250 degrees for 2 ½ hours and
tested it for doneness with a toothpick which came out clean (guess it
didn’t go down far enough into the batter!) When I took it out of the pan,
it broke in half and the inside was not baked. Hoping for a miracle, I put
it all back into the pan, packed it in the pan with a spoon and put it
back into the oven for another hour. Luckily, it held together, but the
inside still is not completely done. I have an excellent oven with an
accurate temperature. I really like this fruitcake, but if I were to make
it again, I would need to drastically adjust the baking time. I used a bundt pan. Should I have used a different type of tube pan?
Cathy in WI who just moved back home after 40 years in Chicago .
Retired and loving it!
For Luane Dec 17
You are talking about sharpening knives at the hardware store. Folks DO
NOT take your CUTCO knives any where. Because if you do CUTCO will null
and void the lifetime replacement guarantee they have on all their
products. Anything goes dull, breaks just ship back to them and they take
excellent care of you.
Judy Montana
For Rosemarie Re: Hamburger smasher'
I use a potato masher. I use the one that is zig zaged works like a charm.
Here ia very simple dessert can be made in a few minutes.Take any baked
cake tear into small pieces, add a carton any size you want mix well with
the cake add any kind of nuts mix well and serve. Couldn't be easier. If
you so choose you could add cinnamon, nutmeg, cardamon,etc for extra
flavor.
Judu Montana
Hello Nancy, this in response to Janie who wanted a Tator Tot and
Hamburger casserole. I Love your newsletter and this is my first time to
send in a recipe or to write. I am one of your "fans" who turned 61 on
December the 3rd, so I am well over 50, LOL. I am from Beaumont,
Texas...howdy all you Texas gals and guys and married for 43 years this
coming January 11th. Anyways, pleased to meet everyone and here is the
recipe for Janie.
Quick Tator Tot Bake
1 lb. ground meat
1 chopped onion
1 bag Frozen tator tots
1 can cream of mushroom soup
1/2 can ( mushroom soup can ) of milk
1 cup shredded cheese
Brown meat with onion and drain grease well. Place in greased pan. Top
with Tator Tots. Combine milk and Mushroom soup, mix well and pour over
Tator Tots. Top with cheese.
Bake at 350* for 35-40 min., in a 9 x 13 x 2 pan.
Linda in Beaumont, TX.
Someone requested this recipe. It is from the back of an old Hershey's
cocoa can.
Rich Cocoa Fudge
3 cups sugar
2/3 cup Hershey's cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla
Butter 8 or 9 inch square pan, set aside. In heavy 4-quart saucepan
combine sugar, cocoa and salt: stir in milk. Cook over medium heat;
stirring constantly, until mixture comes to a full rolling boil. Boil
without stirring to 234º F (soft ball stage) or until syrup when dropped
into very cold water, forms a soft ball which flattens when removed from
water. (Bulb of candy thermometer should not rest on bottom of saucepan).
Remove from heat. Add butter and vanilla. DO NOT STIR! Cool at room
temperature to 110º F. (lukewarm). Beat with wooden spoon until fudge
thickens and loses some of its gloss. Quickly spread into prepared pan;
cool. Cut into squares. About 3 dozen squares.
I copied the recipe as written on the can.
Carolyn in TX
I was wondering if anyone had a recipe for Crab
and Spinach dip that has asiago cheese in it. I had the best ever at
Cheeseburger in Paradise, but I don't live close to one, and am now
craving it.
Thanks in advance!
Merry Christmas & Happy Hanukkah to all.
Tiffany in Ga
I
have a comment to make about the Blasted Turkey recipe, or sometimes
called 2 Hour Safeway Turkey. I used this recipe for my Thanksgiving
turkey. This what I did.
I went to the link for Safeway and printed out their instruction page from
their website.
I have a large good quality stainless steel roaster pan with a heavy duty
roaster rack made by Wolfgang Puck.
I also have a fairly new stove/oven which I have used enough times to know
that it is very reliable.
I bought a well known turkey brand (Butterball).
I followed all instructions exactly to the letter.
My turkey turned out awful. The top was very dark, almost burned. The
bottom was almost still raw. It was very disappointing after all the
comments I read on Safeway site. So, we cut off all the done parts because
everything else was ready to eat. The meat was very flavorless, and not at
all juicy. When we got finished eating, we put the raw turkey parts back
in the roaster without the rack, covered it with foil and cooked it in a
350° oven till the meat was done. But even this meat was not good. It
turned out so dry, that some parts were almost like we dehydrated them. We
had to throw out so much that it was just a big waste. I had planned to
have enough meat left over for 2 -3 days
more meals. We barely got enough for one extra meal. I will never attempt
to cook my turkey this way again. Turkeys are too expensive to waste like
this.
I just thought that others might want to know about my experience.
From Merry M in MN
Good evening Nancy and Nancylanders. A friend of mine was talking about a
"syrup cake" that she said her grandmother used to make. I began to
question her and she said it was made in a sheet cake with homemade syrup
poured over...possibly while it was hot. She did not get the recipe from
her but now would love to make it. If any of you wonderful cooks know what
she is talking about and/or have a recipe, you would make her one happy
lady. I know Christmas is here and everyone is so very busy, so, please,
no hurry.
Thank you, Betty in MS
Also, recently came across an old recipe that might suit Bev in who
requested a Spam casserole recipe, though it does not specifically say
Spam, I think that is what they meant.
OLD-FASHIONED BAKED BEANS
4 C (2 lbs) dry pea beans (baked beans)
2 medium onions, thinly sliced
4 tsp salt
1/2 C Catsup
1 C unsulphured molasses
3 Tab vinegar
1/2 tsp Tabasco
2 tsp dry mustard
2 cans luncheon meat (Spam)
Wash beans. Cover generously with cold water; soak overnight. Add onion,
salt and, if necessary, additional water to cover beans; bring to boil in
covered saucepan. Simmer 1 hour. Drain and save 3 cups bean liquid, add
water to make 3 cups, if necessary. Mix bean liquid with catsup, molasses,
vinegar, Tabasco and dry mustard. Place beans in roasting pan add liquid.
Cover. If roasting pan does not have cover, use baking sheet to cover
(today, we would use foil). Bake in 325°F oven 4 hours. Add boiling water
when necessary during baking. Slice luncheon meat, add to beans,
overlaping slightly down center of pan. Bake 1 hour longer. Yields 12
servings. (my note: I think 4 cups dry beans cooked measures 8 cups
approximately...I think today we could use the equivalent in canned baked
beans, reduce salt to 1/4 tsp, and cut baking time to 40-45 mins for first
baking and an additional 45 mins after adding Spam. For average family
dish, I would prepare only half the recipe...sounded like a good way to
use Spam, I thought. This with oven-baked sweet or Irish potatoes would
certainly be good)
Nancy furbabies and all,
My furbaby Mikey and I just want to wish you and your furry assistants and
everyone a Very Merry Christmas and a Happy and Blessed New Year! Give all
the furbabies a great big hug!
I also would like to thank Nancyb very much for her prompt response to my
request to convert my recipe for soft jumbles to make it more friendly for
the diabetics in the family. I am so sorry that it has taken me so long to
thank you. I have been under the weather and I haven't been able to catch
up with the newsletters until now. I can't wait to try the changes to the
recipe. Thank you again.
Mary in CT
Hi Nancy! Hope you and your babies will have a wonderful Christmas.
I made the TNT fruitcake in the Dec. 9 newsletter which was sent in by Amy
in Orlando , FL. As she said, it is delicious. However, it did not turn
out for me as I expected. I am wondering what I did wrong and if anyone
else has made this fruitcake. I baked it at 250 degrees for 2 ½ hours and
tested it for doneness with a toothpick which came out clean (guess it
didn’t go down far enough into the batter!) When I took it out of the pan,
it broke in half and the inside was not baked. Hoping for a miracle, I put
it all back into the pan, packed it in the pan with a spoon and put it
back into the oven for another hour. Luckily, it held together, but the
inside still is not completely done. I have an excellent oven with an
accurate temperature. I really like this fruitcake, but if I were to make
it again, I would need to drastically adjust the baking time. I used a
bundt pan. Should I have used a different type of tube pan?
Cathy in WI who just moved back home after 40 years in Chicago .
Retired and loving it!
For Luane Dec 17
You are talking about shgarpening knives at the hardware store. Folks DO
NOT take your CUTCO knives any where. Because if you do CUTCO will null
and void the lifetime replacement guarantee they have on all their
products. Anything goes dull, breaks just ship back to them and they take
excellent care of you.
Judy Montana
For Rosemarie Re: Hamburger smasher'
I use a potato masher. I use the one that is zig zaged works like a charm.
Here ia very simple dessert can be made in a few minutes.Take any baked
cake tear into small pieces, add a carton any size you want mix well with
the cake add any kind of nuts mix well and serve. Couldn't be easier. If
you so choose you could add cinnamon, nutmeg, cardamon,etc for extra
flavor.
Judu Montana
Hello Nancy, this in response to Janie who wanted a Tator Tot and
Hamburger casserole. I Love your newsletter and this is my first time to
send in a recipe or to write. I am one of your "fans" who turned 61 on
December the 3rd, so I am well over 50, LOL. I am from Beaumont,
Texas...howdy all you Texas gals and guys and married for 43 years this
coming January 11th. Anyways, pleased to meet everyone and here is the
recipe for Janie.
Quick Tator Tot Bake
1 lb. ground meat
1 chopped onion
1 bag Frozen tator tots
1 can cream of mushroom soup
1/2 can ( mushroom soup can ) of milk
1 cup shredded cheese
Brown meat with onion and drain grease well. Place in greased pan. Top
with Tator Tots. Combine milk and Mushroom soup, mix well and pour over
Tator Tots. Top with cheese.
Bake at 350* for 35-40 min., in a 9 x 13 x 2 pan.
Linda in Beaumont, TX.
Someone requested this recipe. It is from the back of an old Hershey's
cocoa can.
Rich Cocoa Fudge
3 cups sugar
2/3 cup Hershey's cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla
Butter 8 or 9 inch square pan, set aside. In heavy 4-quart saucepan
combine sugar, cocoa and salt: stir in milk. Cook over medium heat;
stirring constantly, until mixture comes to a full rolling boil. Boil
without stirring to 234º F (soft ball stage) or until syrup when dropped
into very cold water, forms a soft ball which flattens when removed from
water. (Bulb of candy thermometer should not rest on bottom of saucepan).
Remove from heat. Add butter and vanilla. DO NOT STIR! Cool at room
temperature to 110º F. (lukewarm). Beat with wooden spoon until fudge
thickens and loses some of its gloss. Quickly spread into prepared pan;
cool. Cut into squares. About 3 dozen squares.
I copied the recipe as written on the can.
Carolyn in TX
Nancy, To the lady wanting the old fashioned Hershey's chocolate fudge
recipe , which is my favorite, go to
www.Hersheys.com recipes and under candy,
it is the recipe listed as Rich cocoa fudge.
Esther
For BETTY in ME from the DEC 20th newsletter - Betty, hope you are
watching the DEC 21st Paula Deen Home Cooking show because she is having
comfort food on it and her Beef Stew recipe will be shown on how to make
it. The recipe is available now at the Food Network site or just click
under Paula's show for 21 DEC and pick from the 5 items she's making. In
future you can also do a http://www.google.com and then when that comes up
type in Paula Deen Beef Stew...took me right to today's show (talk about
coincidence!).
Happy Holidays and Take Care, Mark Rossman in NJ
Fruit Filled Cookies
hi love your website, here's a contribution. I made 2 batches last week,
they were so good, and really easy to make with very few ingredients.
8 ounces (2 sticks) unsalted butter, softened at room temperature
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out ( I used a
tablespoon of high quality vanilla extract instead)
1/8 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
1/4 cup apricot, raspberry, or another jam of your choice
Preheat the oven to 350 degrees. Butter a baking sheet.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream
the butter and sugar together until fluffy. Add the vanilla scrapings and
salt and mix until incorporated. Add the flour and mix at low speed until
incorporated. Using your hands, roll the dough into ping pong -sized balls
and arrange them 2 inches apart on the cookie sheet, flattening them out a
bit as you go. Using your thumb, press the top of each cookie to make a
shallow well. Roll your thumb back and forth to widen the well. Using a
small spoon, fill the wells with jam. Bake until very lightly browned
around the edges, 10 to 15 minutes. Let cool on the pan. Store in an
airtight container.
Paul in NM
Rosemarie, might I suggest a Potato Masher to mash
up the hamburger meat. I use the one that looks like a snake with the
sides going up and meeting at the handle. Not the round ones with holes.
It can be had for around 2.49 and up at Wal-Mart, Linens and Things and
sometimes Tuesday Mornings. Hope this helps, Barbara Ann in SE TX
Do you need to separate eggs but don't have an egg
separator? A very quick and easy way to separate an egg is to use a
slotted spoon. The egg white drops through the slots and the yoke stays in
the spoon!
Happy Holidays to all! Terese in South Dakota
Hello everyone and Merry Christmas. I want to
thank Genie from Van, Tx for her answer on the coffee maker. I was
wondering though which one she has. Hope everyone has a safe holiday and I
sure enjoy this recipe and info exchange.
Thanks Nancy!!!
A HUGE shout out and a GIANT Thank you to Nancy in
Tampa, FL for so kindly finding the Eggs and Bacon Bake that my boys so
dearly loved. I've been overwhelmed with preparing for an engagement party
for 100 that I gave last night, that I hadn't read all my newsletters. I
seriously had given up hope. The guys are all home for Christmas and
Christmas morning I guarantee they will be thrilled. Thank you so much to
both of the Nancy's for helping me out. I'm making 10 copies this time and
putting them everywhere. Merry Christmas to all...and to all a good night!
Hugs, Kat in Wisconsin
Can you freeze lard?? Does it freeze and thaw
well?
Thanks. Hope everyone had a great holiday!!
Sue
Hope you all had a great Christmas. I'm looking
for a clone recipe for Ruby Tuesday's onion straws. Thanks ahead for your
help.
Norma in NC
For Jackie:
Tomato and Vegetable Strata
1 tbsp olive oil
6 oz (1-1/2 cups) sliced mushrooms
1 medium onion, chopped
16 oz low-fat cottage cheese, drained
10 oz pkg. frozen spinach, thawed, squeeze out excess liquid
1/4 tsp ground nutmeg
1/4 tsp coarsely ground pepper
16 oz can herb and garlic chunky tomato sauce
8 oz Italian or French bread, cut into 1/4" slices
4 oz shredded mozzarella cheese
1 cup milk
4 eggs
In 2 qt. saucepan, heat olive oil; add mushrooms and onion. Cook over
medium-high heat until mushrooms and onion are tender, 6-8 minutes; set
aside. In a large bowl, combine cottage cheese, spinach, nutmeg and
pepper; mix well. Lightly grease a 9 x 13" pan. spread 1/4 cup tomato
sauce in bottom of pan. Place half of bread slices on tomato sauce. Top
with cottage cheese mixture, remaining bread slices, mushroom-onion
mixture, mozzarella cheese and remaining tomato sauce. In a small bowl,
combine milk and eggs; mix well. Slowly pour egg mixture over strata,
poking with the tip of a knife until all mixture has been absorbed. Cover;
refrigerate overnight. Heat oven to 375 degrees. Bake, uncovered, 45-50
minutes ore until knife inserted in center comes out clean and strata is
puffed and browned. Let stand 10 minutes before cutting.
Serves eight.
The first time I opened the can of herb and garlic tomato sauce, I was
startled by the strong fragrance but it's delicious!
Breakfast Casserole
6 slices of bread
1 lb bulk, sausage
1 cup (4 oz shredded cheddar cheese
3 cups milk
9 eggs
1 tsp dry mustard
1 tsp salt
Dash of pepper
Tear bread into pieces and spread over bottom of a greased 9 x 13 baking
pan. Brown sausage; drain. Spread evenly over bread. Sprinkle cheese over
sausage. Combine remaining ingredients and pour over cheese. Cover;
refrigerate overnight. Bake, uncovered, at 350 degrees 35-40 minutes or
until heated through.
Wishing everyone a joyous Christmas holiday and happy new year!
grannym IL
A very happy holiday season to everyone, specially Nancy and helpers.
Rosemarie in rural Kansas City: I use my potato masher.
Thank you Nancy! Mom passed on Monday evening and somehow your newsletter
is the first thing that I've been able to concentrate on. Blessings on you
and yours my dear
Sybil aka Angel from Canada
This is for Reeva in Katy, Texas . Here is your Recipe converted to one
half.
This sounds really good thanks, and Happy Holidays to everyone. Have a
great vacation
Nancy, God Bless all of you. Linda
Aunt Bill's Brown Candy Recipe
6 cups sugar, divided
2 cups milk or half-n-half
1/4 tsp baking soda
1/2 cup butter or margarine
1 tsp vanilla
2 lbs pecans, broken, about 8 cups
Combine 4 cups of sugar and the milk or half-n-half in a large, heavy
saucepan. (Rub the sides of the saucepan with butter, to help prevent
graininess.) Stir and set aside.
Put the remaining 2 cups of sugar in a large iron skillet over medium
heat. Stir constantly until the sugar starts to melt. At that time, place
the sugar-milk mixture over low heat, stirring occasionally until the
sugar dissolves.
At the same time, continue melting the sugar in the skillet, stirring,
until all is melted and it is the color of light brown sugar. Melting
sugar scorches VERY easily, so watch carefully. The entire process may
take almost 30 minutes; at the end, you want one pan of light-brown melted
sugar AND the milk-sugar mixture at a very light simmer.
The next step requires family teamwork. Pour the melted sugar into the
simmering milk-sugar mixture in a stream "no bigger than a knitting
needle". Stir constantly! This step may take five minutes, and works best
if someone strong pours the melted sugar v-e-R-y S-l-O-w-l-y.
Continue cooking the combined mixture to the firm ball stage (246 degrees;
higher at high altitudes), do not stir, other than to scrape the sides of
the pan occasionally.
Remove from the heat at once. Stir in the baking soda--the candy will foam
vigorously, so call the children to watch this step. Plop the butter into
the foaming mixture, and let everything stand without stirring for 30
minutes.
Add vanilla and beat with a wooden spoon until the mixture stiffens and
loses its gloss. This process may take 10 to 15 minutes, so beat in turns
with your helper . Add the pecans, stir to mix, and turn the candy out
into a buttered 13-by-9-inch rectangular pan.
Let the candy cool until barely warm; cut in smallish pieces--it's rich.
Makes 4-1/2 to 5 pounds. NOTES : This candy is a WONDERFUL keeper if each
piece is wrapped in aluminum foil, and the wrapped pieces stored in an
airtight container.
Measurements for 1/2 of recipe
3cups sugar divided
1 cup milk or half n half
1/4 tsp baking soda
1/4 cup butter
1/2 tsp vanilla
1 lb pecans, broken (4 cups)
Hi Nancy Sue was asking about the Sonic Cordless Knife I got one at Linens
and things, bet bed bath and beyond have it. I just got it so I have not
tried it, but if you don't like it and save your rescript they will take
it back, you save on a lot of shipping and handling from getting it at one
of those places, they carry a lot of things from infomercials
Merry Christmas to you and your kitties.
lindah Texas
Newsletter index.
Join our recipe exchange family today
Enter your email address below and click the 'YahooGroups' button to
sign up for for our free recipe exchange newsletter. It is sent each day
except Thursday
