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April 2009 Newsletter Recipe Index
April 6 2009
Top 100 Recipe Sites
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Nancy Rogers
Email Address 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.
Paypal Address
We offer two newsletters
Nancy's Pantry - baking and food related tips
and information sent out on Monday and Friday.
NancyLand - a
recipe exchange newsletter sent out 5 to 6 times a week. TNT
recipes, tips, hints and other messages are sent in by our recipe
family of members and compiled in an online newsletter. An
email is sent out the let the recipe family of members know it has
been posted online..
I want to thank the ladies that took the time to respond to my
question about getting a new sweeper for my new carpet. I really
appreciate your prompt replies. I do have another question about the
cooking spray with the flour in it. The nozzle seems to clog up
after the first spray and the rest of the can is worthless. Does
anyone have a solution to this problem?
Marilyn from Mesa
Sorry, I can't remember who sent in the recipe for the
Brownie
Muffins, using only the Devils food cake mix and can pumpkin. I made
them and they are wonderful. So moist. My husband and I went crazy
over these. A few days later some friends were coming by for a visit
and coffee. I made a regular batch of these brownies using regular
devils food cake mix and a batch using Pillsbury Reduced Sugar
Devils Fool Cake Mix, sweetened with splenda. Both batches were
again wonderful and moist. Everyone wanted the recipe.
Was wondering if the person who sent in the original recipe had used
any other kind of cake mix with the pumpkin, share it with us. Also,
wanted to know if you have tried using pecan or nuts in the original
recipe?
Sarah, Ar
In your April 3-5 2009 newsletter someone gave a recipe for Apple
Fritters. How does one make these fritters with 1/2 teaspoon egg? I
re-read the recipe and didn't think it meant "one or two" (1-2)
eggs. It definitely said 1/2 teaspoon. I have kept the recipe but
need to know if this is correct. Thank you.
Marsha, Omaha NE
This is for BG Indy, who in the 4/3/09 newsletter wanted recipes for
Apple Sausage Quiche.
Robbie In
Sausage And Apple Quiche
9" pie shell
1/2 lb. mild Italian sausage
1/2 c. finely chopped onion or scallions
2 c. finely diced apples
1/2 c. shredded sharp cheddar cheese
2 eggs, beaten
1 c. light cream or milk
1/4 tsp. sage
1/8 tsp. freshly grated nutmeg
Preheat oven to 350 degrees. Prebake pie shell 10 minutes. Cook
sausage with onion until brown. Drain excess fat. Toss sausage and
onion with apples and cheese. Spoon into shell. Beat eggs with
cream, sage and nutmeg. Pour into shell. Bake until firm, 40 to 45
minutes. Let stand 5 minutes and serve.
Serves 6.
BG in Indy
These are two recipes I intend to try . The second should be easily
substituted with sausage.
Sandi
Apple Sausage Quiche
One 9-inch deep dish pastry shell
1/2 pound lean seasoned bulk sausage (Italian or Breakfast)
1/2 chopped onion
4 Tablespoons butter
4 Tablespoons brown sugar
2 Granny Smith apples (or other hard, tart apple) -- peeled, cored
and chopped
3/4 cup shredded sharp cheddar
1 to 2 egg yolks
1 to 2 whole eggs
1/2 cup milk, half & half, or low-fat buttermilk
1/2 teaspoon tarragon, oregano, or parsley
Thaw pastry shell. Saut?onion in butter until translucent. Add
sausage and sprinkle with brown sugar. Break sausage up into small
pieces while cooking. Drain sausage well on paper towels. Place in
thawed pastry shell.
Saut?apples in a little butter, 2 to 3 minutes. Spread over
sausage. Spread cheese over apples.
Beat eggs and dairy product. Pour over mixture in pastry shell.
Sprinkle with seasoning. Bake at 350 degrees and cook for about 25
to 35 minutes or until a tester comes out clean. Each quiche will
feed 5 to 6 people.
1801 First Inn
1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
http://www.virtualcities.com/ons/ca/w/caw86024.htm
Sandi
Apple, Bacon, and Cheese Quiche
fresh apples
2 cups grated Cheddar cheese
1/2 pound bacon
1-1/2 cups Bisquick baking mix
1-1/2 cups milk
4 eggs
Butter an 8 x 12-inch Pyrex baking dish. Peel and slice apples and
layer them in the bottom of the dish in a single layer. Sprinkle
grated cheese on top of the apples. Cook the bacon and break it into
bite-sized pieces. Sprinkle bacon pieces on top of cheese.
Beat eggs. Add milk and beat to blend. Add Bisquick and beat into a
batter. Batter should be fairly thin, but not watery. Add either
more milk or Bisquick if necessary to bring batter to proper
consistency. Pour batter over the apple, bacon, and cheese.
Bake in oven which has been preheated to 375 degrees for about 45
minutes or until the top is browned.
http://www.virtualcities.com/ons/nc/y/ncy76012.htm
Sandi
Top 100 Recipe Sites
In the 3/29 newsletter, Mr. Myron Drinkwater wrote: "I've tried
several times to make what I remember from back in the 40s and 50s
but can't seem to get the flavor I remember. I'm thinking that the
bologna we buy today is different from what we used back then. Maybe
with more preservatives? I'd be interested in any comments on this
matter from Nancylanders and/or any recommendations on what brand(s)
of bologna are being used."
Mr. Drinkwater, I agree with you that it just doesn't taste the same
as back then. In the early 70's our family would travel from
northwest Indiana to southern Illinois for our vacations. One of the
highlights of the trip was to go to the little market here in
southern Illinois, and buy the best tasting
bologna (in our opinion) in the world! It was called Blue
Bell Bologna. Our mouths would just water for it and we all thought
we would die before we had a chance to get some of it. We were so
heartbroken when Blue Bell seem to disappear off the market, and we
couldn't find it anywhere except here in S. Illinois. Several years
ago, I ran across the Blue Bell brand again, and was so excited!
Much to my disappointment, it did not even come close to tasting the
same. The brands now seem to be so much saltier, and much less meaty
tasting. Actually today's bologna of any brand doesn't seem to have
much taste at all in my opinion, and is hard on the stomach. Its sad
really. But I will never forget those wonderful vacation trips and
the roadside picnics on the hood of the car with our Blue Bell
Bologna sandwiches on fresh Bunny Bread, and the fabulous amazingly
cold water that came out of the old fashioned hand pumps at the
roadside parks! Thanks Mr. Drinkwater, you have brought up a
wonderful memory and made my day!
Dee in S. Illinois
Eina in MA, thank you for the tips on the
silicone pan in the 3/29 newsletter. I will pass this along
with all the other tips that have been submitted to mom. Hopefully
she will try again! Thanks everyone!
Dee in S. Illinois.
Apple fritters in April 3-5 calls for 1/2 tsp. eggs could that be 2
eggs? or am i wrong in guessing. There was no name. Just love this
newsletter. Keep up the good WORK you are loved and admired by all
of us.
Jean in Pgh.
Nancy the first recipe that I am listing is one that I have used for
years and it is so good and easy to make. I always make this for
Good Friday.
Double Shrimp
Casserole
3 cups cooked crinkly noodles
1, 10 1/2 oz., can cream of shrimp soup
3/4 cup milk
1/2 cup mayonnaise, I have used Miracle Whip years ago but remember
that they have changed the ingredients
1/4 cup celery, finely diced
1 tablespoon green onion, chopped
1/2 teaspoon salt
1/3 cup cheddar cheese, shredded, optional I don't use
1 cup shrimp, cooked, peeled, deveined
1, 5 oz., can chow mien noodle, I don't use these all the times that
I make this
Cook noodles according to package directions. In large bowl combine
soup, milk, mayonnaise, celery, onion and salt; mix well. Stir in
cheese if using, shrimp and drained noodles. Place in lightly
greased 1? quart casserole dish. Bake uncovered 350? for 35 minutes.
If using top with chow mien noodles; bake additional 10 minutes.
In the 4/3-5 newsletter Fran was wanting Jane's Krazzy Mixed Up Salt
and I found it on www.roadfood.com site.
Crazy Salt
Blend in food blender or put in pepper milk and grind:
1/2 cup sea salt
1 tablespoon Accent, omit if msg bothers you
1 teaspoon dried dill weed
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon curry powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon marjoram
rind of 1 lemon, finely grated
Makes 1/2 cup.
I came across this next recipe on www.kraftfoods.com site. I have
made it a couple of time and we like it.
Super Cheesy Baked
Macaroni & Cheese
1, 14 oz., pkg. Deluxe Macaroni & Cheese dinner
1 cup milk
1/2 cup shredded Mozzarella Cheese
1/2 cup shredded Cheddar Cheese
Heat oven to 375?. Prepare dinner in large saucepan as directed on
package. Stir in milk and mozzarella. Spoon into greased 1? quart
casserole, sprinkle with cheddar. Bake 20 minutes or until heated
through.
I always cook diced onions in a teaspoon butter and top my Macaroni
& Cheese casserole with sliced tomatoes. It is so good fixed that
way. Also the recipe said to use, if you wish, 1 cup bacon mixed in
the entire casserole.
Everyone have a great day. Nancy and 4 legged associate take care,
stay safe and warm.
Susie Indy
BG in Indy, in the 4/3-5 newsletter is looking for a sausage/apple
quiche. Hope this is what you are looking for! I haven?t made it but
probably will. It looks very good! Perfect for Easter!
Sausage Apple Quiche
#2
8 ounces pork sausage, browned and crumbled, drained
1 1/2 cups finely chopped apple
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded sharp Cheddar cheese
4 eggs, beaten
1 cup half and half
1/2 cup biscuit mix
Cook sausage until browned, stirring to crumble; drain fat off and
set aside. Combine chopped apple, spices, cheese and sausage. Spoon
into 9-inch quiche dish or deep-dish pie plate. Combine eggs,
half-and-half, and biscuit mix in a mixing bowl; mix well. Pour over
apple mixture then bake at 375? for 40 minutes, or until set.
http://southernfood.about.com/od/christmasfood/r/blxm127.htm
Chris in NM
?I am looking for a recipe that whips Crisco and another ingredient
together to use when coating cookies sheets and more. I had one of
recipes but lost it.?
Dee, you are thinking of flour!
Hello Nancy,
This recipe is for every day baking needs. I found this in a library
book. Gave it to my sister, then everyone else wanted it. They all
LOVE it. Use it to grease cake pans, bread pans, muffin tins, etc.
Bakers' Secret
Combine 1/4cup solid vegetable shortening, 1/4c. vegetable oil, and
1/4c. flour. Beat (I use whisk) til creamy. Store in jar in fridge.
Keeps forever.
I take a clean sandwich baggie to dip into it to keep it from germs
& spread it into the pans. I don't use pastry brushes, as they
harbor germs & bacteria.
This recipe saves a lot of time .Make a triple batch, as you'll find
many uses for it. Peg In Superior, WI.
http://www.nancyskitchen.com in the 3/18/09 newsletter
Chris in NM
Nancy, a good friend made this pie and told us how good it was, so I
decided to try it, too! Oh my!
Avocado Pie
1 can sweeten condensed milk
2 medium sized Hass avocados or 1 large
3 1/2 oz. fresh squeezed lemon juice ? I used lime juice ?cause it
just seemed to go with the green avocado
Heavy (whipping) cream, whipped without sugar ? Cool Whip or Dream
Whip
graham cracker pie crust made with brown sugar ? deep dish
In a blender* mix milk and avocado thoroughly and then blend in the
lemon juice. Pour this IMMEDIATELY into the pie crust as it sets
very fast! Refrigerate 2 hours before serving. Add unsweetened
whipped cream on top and refrigerate for a few hours. (This pie is
so sweet to start off with that unsweetened cream works well) * Use
a mixer instead. This sets up so fast you can?t get it all out of
the blender!
Chris in NM
Good Morning Nancy,
Great to have you back Chris, hope you had a good time with your
friends.
Hi Grannym IL, when I make Lemon Posset, I now make it exactly the
same way as your recipe. My old recipe was a bit more convoluted.
Have you tried the Posset with lemon shortbread:
This shortbread can be stored successfully in an airtight container.
Lemon Shortbread
Preheat oven to 160oC/320oF
8 oz/225g butter
3 oz/75g caster sugar (finer than granulated, making it easier and
quicker to cream)
10 oz/275g plain flour, plus extra for rolling
Pinch of salt
3 oz/75g fine semolina
Finely grated zest of 1 lemon
Extra caster sugar, for dusting
Beat caster sugar and butter together in a bowl until they are light
in colour. Beat in the flour, salt, semolina and lemon zest, then
finish with your hands to form a soft pliable dough.
Wrap in cling-film and chill for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread
dough to about 1/2"/1cm thick. Using a 1 1/2"/4cm cutter, cut out as
many biscuits as you can, re-rolling and re-cutting any trimmings as
you go.
Place on a couple of greased baking trays and bake for about 35 -40
minutes until they turn lightly golden. As soon as they come out of
the oven, sprinkle with a little caster sugar. Cool for on trays for
about 10 minutes before transferring to a wire rack to cool
completely.
My thoughts and prayers are with the Italian families caught up in
this dreadful earthquake in the ancient City of L'Aguila and
surrounding villages.
Sylvia <Scotland>
Good morning everyone. In response to Mr Myron Drinkwater and
Chris's comments about the bologna salad.
Most of our mothers shopped at small neighborhood groceries in the
50's and certainly there were no "super stores" then. These small
markets most often had their own butchers and made much of their own
luncheon meats, including bologna, and I'll bet that makes all the
difference in the taste. What's sold as bologna in the supermarkets
and what is real German bologna from a meat market can hardly be
compared. LOL, now you have me wanting to go and get some! I think
the mayonnaise formulas have changed over the years too so it still
may not be exact but may be closer to what we remember. Have a
wonderful Holiday everyone.
Rita, Central New York
Hi everyone,
I am going to have company and would like to make
German potato salad in advance. The
recipes all say to serve it warm or room temperature.
Would I be able to make this a day ahead, and just take out of the
fridge the day of serving and let it come to room temperature?
Thank you, Barb in Fl.
Dee Requested a Recipe for Pan Release.
Pan Release
Equal parts:
Vegetable oil
Vegetable shortening
All-purpose flour.
Place in mixing bowl and whip until it has multiplied in volume, and
resembles marshmallow fluff. Place in container and store on
counter. In hot weather you may wish to refrigerate, please remember
to take it out of refrigerator as it should be at room temperature
for the easiest spreadability. Brush pans generously with pastry
brush. Also makes clean-up of pans easier.
Arvilla
In response to Dee in the April 3rd-5th newsletter.
Recipe for Pan Coat 1-cup of Crisco
solid shorting , 1-cup all-purpose flour and 1-cup of vegetable oil.
Mix in food processer or mixer until well blended. Use for cake
pans, cookie sheets , baking as needed. Store in refrigerator to
maintain consistency. Thanks to Nancy and all Nancylanders for your
recipes and tips. Have a Happy Easter...Trudymay in Tennessee
Dee in the April 3-5 newsletter requested a recipe for something to
grease cake pans. This is what I use and it works perfect:
Pan Coating:
1 C. flour ( either kind)
1 C. CooKing Oil
1 C. Shortening (like Crisco)
I mix this with my portable mixer and keep in the cabinet in a
covered bowl. Just brush it on with a pastry brush.
Linda in Al.
The bologna salad can be made with all meat hot dogs. Give it a try.
Chuck in PA
Hello Nancy,
This is for Dee from your newsletter of
Sunday. Apr.5,2009.
I think it's what she was asking about.
This recipe is for every day baking needs. Use it to grease cake
pans, bread pans, muffin tins, etc..Store in a jar in the
refrigerator. Keeps forever.
Bakers' Secret
Combine 1/4 cup solid vegetable shortening, 1/4 cup vegetable oil,
and 1/4 cup flour. Beat (I use whisk) til creamy.
Linda C./ABQ, NM
To Jan, MO
Newsletter March 22 - Brownie Muffin Mix.
Made it this weekend using Spice Cake, and Apple sauce. Moist, nice
crumb, chewy texture.
Baked both the original Chocolate, and Pumpkin, and the Spice cake
mix in a small oblong pan. The one smaller then the 9 by 13.
The Yellow cake mix, and Apple butter as cup cakes. All came out the
same. Just a matter of preference. The cup cakes did stick to the
paper, but I forgot to switch over the temperature from preheat to
bake. It may have made the difference.
Mary in Ak
Gina In Indiana sent a recipe for Piecrust Cookies, in the
April 3-5 Newsletter,
that I wish to comment about. It brought back memories of what my
mother did when we were growing up, and it is still a viable goodie
today.
She often had some pie dough left that was too small to make another
crust, so she used a round cookie cutter to make what she called
"Tarts", then made another one the same size, in which she made a
thimble size hole. Bake with the regular pie crust until lightly
browned, remove, cool, spread the whole one with jam or jelly, place
the one with the hole on top to make a "pie crust sandwich".. We
youngsters thought we had a great treat! So do my grandkids, when I
do it today.
IMM~Friendly Iowa
Hi Nancy : Your newsletter just gets better and better. The recipes
are so great I wish I could try them all, but of course I can't as
my time is limited. I am wondering if any of the great cooks out
there have a recipe for Apple Fritter Bread. I just purchased a loaf
last week, and it was soooo delicious! Ingredients said it contained
flour, milk, water, butter, eggs, sugar, yeast, apples, cinnamon,
brown sugar, oats, vanilla, 10X sugar and salt. Now maybe I could
put together a loaf using the ingredient amounts listed for my bread
maker but I was hoping someone might have a specific TNT recipe.
Another bread I bought there, was Honey Wheat
Bread. It also was very delicious, moist, and sooo good! It
contained whole wheat flour, flour, water, corn oil, honey, yeast
and salt. It was the best honey wheat bread
I have ever had. They were purchased at a restaurant near Syracuse
NY where we always stop for their turkey buffet and that is terrific
too. Thank you.
Laurine in nny on the border
Not a food question.
A while back I saw an ad for a recycle bin
(the outdoor type) that had wheels on it, of course now I
can't find the ad. Would anyone know of this?
Thanks, Boots in Va.
With asparagus coming up in many
places, I thought I would send the way my family likes it best. Not
really a recipe as much as a way to make it, although I have tried
to list ingredients like a recipe. This is the only way my husband
liked it & it was from his mother.
Favorite Asparagus:
Clean fresh asparagus for cooking, discard tough ends, cut into bite
size pieces.
For two servings:
Cook 1 to 1 1/2 cups asparagus until almost tender. Drain. Melt 2
Tablespoons butter or margarine in skillet. Crush 4 or 5 regular
saltine crackers into size as used for soup.
Saute crackers in butter, stir gently, until they show a bit of
brown.
Add drained asparagus, stir to heat through. Add salt if needed for
your taste. Serve hot, enjoy!
IMM ~Friendly Iowa.
Greasing Pans
Instead of greasing, then flouring a pan for baking, use this:
Baker's Secret #2
Combine
1/4 c. solid vegetable shortening
1/4 c. vegetable oil
1/4 c. flour.
Beat til creamy.
Store in jar in fridge.
Use to grease cake pans, bread pans, or muffin pans, etc.
Keeps forever.
Hint here....I use a little sandwich baggie to dip into it when
using.......keeps it germ-free from hands.
~*Mary Alyce in WI*~
Pan Release
For Dee---you whip 1/4 c. of Crisco, with 1/4c. of oil, and 1/4 c.
flour. So easy. Put in a container and store in the refrigerator,
for when you need it.
Sue
I remember telling my kids that the liver I was cooking was called
Velvet Steak - I got away with that for
a very long time till someone snitched - that was the end of the
fried liver and onions -
Joanne Bechard
In reply to Susan of Superior, Wis.( newsletter of April 3rd ) I
think the cheese spread that you are
referring to was called Papstette. It was tasty and of a soft
consistency, much like Velveeta, only more spreadable. It came in a
round cardboard container. I remember bringing Papstette sandwiches
to school during the 1940's for lunch.
Madeline in Poughkeepsie, NY
In the April 3rd newsletter, Dee was asking for a recipe that was
for shortening creamed into another ingredient and then brushed on
cookie sheets and cake pans. This is the recipe my mother had:
No-Stick Formula (for cakes)
This is to grease and flour cake pans in one step.
3 T. flour
10 T. shortening
3 T. cornstarch
Mix and store in refrigerator.
That is all of the recipe. I assume you use a pastry brush to apply
to your pans.
Connie in TX
I am looking for a recipe that whips Crisco and another ingredient
together to use when coating cookies sheets and more. I had one of
recipes but lost it.
Dee
April 3 - 5
In the Cake Doctor cookbook is a recipe for
Pan Grease. To make, combine 2 cups solid vegetable
shortening and 1 cup all purpose flour with a wooden spoon or
electric mixer. cover this with plastic wrap and store at room
temperature for up to 6 months. Wipe this onto pans with a pastry
brush or paper towel and it cuts the preparation time in half.
Hope you can use this. It is on page 13 of the cookbook.
Emma from Montana
Where can I find the list of the top recipes
sent in? It use to be at the bottom of the newsletter. Now I
can't find it. Thank you much.
Nan in Ohio
I was wondering if any of our great cooks have ever made the
meringue crusts, or the forgotten meringue cookies using Splenda?
I made the Stuffed Green Pepper Soup
and the Best Cheesecake recipes last
week and they were both keepers. I made the cheesecake with Splenda
and topped it off with a can of sugar free pie cherries. I passed
both recipes onto friends of mine. Thank you so much for submitting
them.
Sandy in Iowa
Passover Rocky Road
Brownies
1 cup walnuts, chopped
4 oz. / 115 grams semi-sweet chocolate, chopped
2 sticks margarine = 1 cup
1 -1/2 cups sugar
4 eggs
1 cup matzoh cake meal (not matzoh meal, but matzoh cake meal)
1/2 teaspoon salt
1 cup chocolate chips
2 cups mini marshmallows
Topping:
1 cup marshmallows
1/2 cup chocolate chips
1/2 cup walnuts, coarsely ground
Preheat the oven to 325?F / 160? C.
Prepare a 9x13 pan by lining it with baking parchment paper or
spraying it well with baking oil spray.
Melt chocolate and margarine in a double boiler or microwave. Stir
well. Stir in the sugar. Cool slightly. Whisk in eggs one at a time.
Stir in the cake meal and salt and remove from heat. Stir in the
chocolate chips, marshmallows and walnuts. Pour this batter into the
prepared baking pan and bake for
30 minutes or until set.
Remove the pan from the oven, and sprinkle the brownies with the
additional marshmallows. Slide the tray back into the oven and bake
3-4 minutes more, until the marshmallows are puffed.
Remove the tray from the oven and melt the chocolate chips. Drizzle
the melted chips all over the brownies and then sprinkle them, while
the chocolate is still wet, with the nuts. Cut into squares and
serve. Freezes well.
Corinne in Pittsburgh
This is for Teresa in SC I make something like this all of the time
this is how I make it. I boil my potatoes
until done, drain and add just a tad bit of butter and milk so that
I can mash them I then add the ingredients that you listed plus some
mustard and hard boiled eggs and the onions. Hope this helps a
little.
Leslie in TX
This recipe is for Dee in Canada
I have a very old recipe book given to my sister when she was in the
5th grade. It's called "A WORLD OF GOOD EATING". A collection of old
and new recipes from many lands. Since I had just today re-organized
my cookbooks, I knew I might find what you're looking for. I found
this recipe that you might try. It's called:
Banbury Tarts
Mix the following all together and set aside:
1 cup seedless raisins, chopped
1 cup sugar
1 egg, slightly beaten
1 tablespoon saltine crackers, rolled or crushed
Next, Mix:
3 cups pastry flour
1 cup shortening
1 tsp. salt
4 tablespoons ice water
Mix salt and flour. Cut in shortening with a pastry blender until
little nuggets are the size of peas. Add the water 1 tablespoon at a
time, using only what is needed to hold the dough together.
Roll dough on floured board as for a pie crust. Cut into 3? inch
rounds.
Moisten around the edge with milk. Place a tablespoon of the filling
on one side of the round and fold over. Press the edges together and
prick the top. Bake on a greased sheet at 400? for 15 to 20 minutes.
Dee, I've not tried these, but they sound very simple to make. Good
luck, and I know whatever it is you make for your neighbors they're
going to appreciate the kind thoughts you put into it.
Carolyn in Ohio
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