Peanut Butter Fudge

2 c. sugar
2 T. White Karo syrup
3/4 c. milk
dash of salt

Combine ingredients in heavy pan. Boil at high speed without stirring, until mixture forms a soft ball in water. Cool pan in cold water. Add 1/2 c. of peanut butter, 1 tsp. vanilla. Beat hard until mixture thickens. Immediately pour into buttered pan or square bowl. Let cool. Cut into squares.

Note: This is a T & T recipe. I have been making this since 1950.
Doris of TN.

Lila in Kansas when you say meatless does that include fish? I have a great fish chowder and it is easy to make. I will also send that in. I also have a vegetable soup that is good.

Susie's Vegetable Soup
1, 15 oz., can cut green beans, DO NOT DRAIN
1, 15 oz., can diced tomatoes, DO NOT DRAIN
1, 4 oz., can mushrooms, DO NOT DRAIN
1, 15 oz., can sliced carrots, DO NOT DRAIN
1, 15 oz., can whole potatoes, optional
½ to 1 cup cabbage diced
½ cup celery, sliced
¼ to ½ onion, chopped
1 to 2 tablespoon/s dried pkg. Ranch mix
2 to 3 cups vegetable broth or stock

Dump all vegetables including the liquid into a crock pot. Measure the amount of Ranch mix you want with the broth or stock and then pour it over all. Cook this on low for 6 to 8 hours making sure the vegetables are cook. This is so good and different.

I can now tell when it is time to get my feet up. Everyone have a great day. Nancy and 4 legged associate take care, stay safe and warm.
Susie Indy

This is for Phyllis C From Ky reference reusing ziplock bags: I have been doing this for years, I even have a special little stand to dry them on. One rule though, I never reuse a bag that has had meat or fish or your left over dinner in it. I only reuse the one that have had crackers or veggies, maybe nuts, things like that. Just be sure to clean and dry them well. These days we really need to recycle all we can!
Billie in FL

Hi Nancy,
You're not feeling too well? I do hope you're up and at it asap! It's a funny time of the year & you should be extra cautious. Just wanted to catch up on something Sylvia had asked me regarding a genuine Greek recipe she contributed a couple of weeks back. Sylvia, the only thing that did not quite 'do' it for me was the use of sunflower oil used in the recipe for cooking oil. Not in a million years would you come across any traditional authentic Greek recipes using anything other than extra virgin olive oil. I would safely say the recipe you had (sounded great by the way) was westernised a 'tad', and given a softer flavour by using lighter vegetable oil.

In the March 1st newsletter noticed Chris in NM posted a recipe for Constantinople Baklavas. Glad you like it Chris... yep, it's little ole' me... and that recipe is exactly the way I make it at home (when I'm in the mood). Don't wanna blow my own horn, but it's one of the best I've ever come across in my 44 years. Unfortunately we had to take mariascouzina.com offline as the server was a real pain in the neck and we couldn't get anything done. Thus the newsletter was also dropped. However, www.authentic-greek-recipes.com is going to get a 'face-lift' so to speak, soon, and we're incorporating a lot more into it. Hopefully Joe Harris, the whiz behind the scenes, will find the time and energy for us to restart the newsletter... including Southern cooking and comfort food as well.

Oh, by the way, seeing as Lent has commenced, you might be interested to know Baklavas is completely suitable for fasting. The pastry is lean (meaning fat free - only flour, water) and you can knock yourselves out if you're fasting... although the bathroom scale is most likely going to complain.
All the best, Maria
www.authentic-greek-recipes.com

Hi Nancy & Ditto, please REMEMBER day-light savings time starts next week-end. March 7 .
Margaret, Tulsa

Hello Nancy, Ditto and all my friends in Nancyland.I bought a large dough press from Dennis and would like some recipes to use with it. In Virginia we have lots of fruit pies and some people make meat pies. I also have the small dough press too,like the bite size pizza bites. These presses are popular in Poland for making Pierogies and Russian for making Piroshki. Nancy always has the very best recipes so thank you in advance. Nancy please get well soon and don"t work too hard.
Jean Cecil VA/FL

Good morning Nancy!
Isn't the weather great? Love it! I feel bad for everyone getting hit with all that snow, though! My kids live in CT and they are very tired of winter.

Sherry in Lenexa, KS, I hope these are what you are looking for! The tomatoes in the baked beans makes sense since we add catsup to them!

Virginia Relish or Virginia Pickle
2 qt cucumbers
2 qt onions
2 qt green tomatoes
2 qt cabbage

Grind or finely cube (pulsing food processor works too; not to mushy though)
the ingredients and then drain well. Sprinkle with 1/2 C pickling salt, add
1 qt vinegar and boil for 5 minutes. Add 6 cups of sugar.

Mix 1 tbsp turmeric, 1/2 oz. celery seed and 1/2 to 1 cup of cornstarch or
flour. Add to this 1/2 cup vinegar and mix well. Slowly add to vegetable
mixture and boil until thick. Bottle. Use standard canning techniques. http://www.hungrybrowser.com/phaedrus/m0825M08.htm Chris in NM
Baked Beans with Tomatoes
2 pounds dry navy beans or northern beans
6 oz can tomato paste
2 teaspoon salt
2 onions, coarsely chopped
1 teaspoon dry mustard
1 cup brown sugar
2 to 3 tablespoons of molasses
1-1/2 cups hot tap water or bean juice
6 to 8 ounces of chopped bacon (ends and pieces are fine)

First you have to soak your beans overnight in plenty of water. Or if it's too hard to think that far ahead, you can bring them to a boil, cover them, turn off the heat and let them sit for about an hour or two. The point is to plump them up, or reconstitute them to make them easier to cook. After they have soaked (overnight, or in boiling water for an hour) you are ready to begin.

Simmer them on the back of the stove for 40 to 50 minutes. You want the beans to be almost soft. When they seem about done, take them off the stove. Drain off the cooking water, saving about 1-1/2 cups of it (or substitute hot tap water for the drained off bean juice). Place the beans in a casserole with a good lid. Add the tomato paste, salt, onion, dry mustard, brown sugar, and bean juice. Stir it all up so the tomato paste is dissolved. Now lay the chopped bacon over top of everything and place the lid on the casserole. Bake the beans at 300� for 5 to 7 hours. Or if you prefer, you can cook them in a crock pot on low. Serve for supper in the winter time, with a nice whole grain bread and carrot salad.
http://hillbillyhousewife.com/bakedbeanstomato.htm
Chris in NM

Crock Pot Navy Bean Soup
1 large chopped & sautéed onion
1 lb. pork sausage (browned & drained)
Salt , pepper, & garlic powder to taste
1 can Rotel tomatoes & green chilies
4 cans navy beans
1 cup chopped ham

Brown sausage & sauté onion. Place all ingredients in a crock pot.
Rinse each bean can with water (4 cans of water) & add to pot. Season to taste with salt, pepper, & garlic powder. Cook on low heat all day (7-8 hrs.) or on high heat about 4 hours.. Linda C in the 2/27/09 newsletter Chris in NM

Phyllis C. from Ky, I haven’t heard of not using zip loks over and over after washing them. I used to do that. We just got one of those zip lok Handy Vac that takes the air out of the special bags so the contents last longer in the freezer. Nifty! We had wanted to buy an electric food saver, but haven’t yet. Chris in NM

Nancy: I want to thank Billie in Fl and Chris in NM for the Baked Onion recipes. They have been forwarded to my Aunt for her use, however I printed off a copy of each recipe for my own personal use. Thank you both very much. I always know that members of the Nancyland family will come through with responses to ISO requests. Any other Baked Onion recipes will be appreciated.
Mr. Myron Drinkwater - (sunny) Lake Forest, CA

For Austin in the 2/25/09 newsletter searching for doughnut recipes that use cake mix, I think this may be what you want. I think you could probably use other flavor cake mixes, but have not tried that. It has been a long time since I used this recipe and I can’t remember how many doughnuts this makes. Other readers may remember that, as this recipe was very popular many, many years ago.
Robbie In

Doughnuts using Cake Mix
2 c warm water
1 tbsp yeast
1 box white cake mix
4 c flour

Dissolve yeast in water. Add cake mix and flour. Dough will be soft, mix well. Let rise about 1 hr. Roll out on floured counter, cut. Let rise 30- 45 min. Fry in vegetable oil.

Glaze while warm with: Powdered sugar glaze.

Powdered Sugar Glaze
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 tbsp. milk
1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high in microwave for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Yield: About 1/2 cup.

You may add the following ingredients for variations.
Chocolate Glaze: Add 2 ounce unsweetened chocolate

Coffee Glaze: Substitute hot water for milk. Dissolve 1 teaspoon instant coffee in hot water.

Lemon or Orange: Substitute 2 tablespoons juice and 1 teaspoon grated peel for the milk.

Maple Glaze: Add 1/2 teaspoon maple extract.
Robbie IN

This is for Fran in Upstate New York

I like to watch many of the cooking shows on the Food Network on the weekends. Ellie Krieger prepared this one on Saturday, June 30th. Being a southern girl, I was intrigued and watched all the way through. The ingredients sounded good and the finished product looked good. Needless to say, I gave it a try and it was such a family pleaser. I am sharing it with you - with all credit for recipe going to Ellie Krieger.

Jambalaya with Shrimp and Ham
I tablespoon olive oil
1 large onion, diced
1 red bell pepper diced
1 green pepper, diced
2 cloves garlic, minced
½ tspn salt
1/4-tspn black pepper
1-tspn paprika
1/2-tspn dried oregano
1/2-tspn dried thyme
1 bay leaf
1/4-tspn cayenne pepper
1-tbspn tomato paste
6-ounces diced, smoked ham
2 1/2-cup chicken broth
1-cup uncooked long or medium grain rice
1(14.05-oz)can diced tomatoes
1-lb peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.

Note: I didn’t change on e thing. It was delicious! Thanks Ellie Krieger!
Susana in Louisiana

Marinated Shrimp
1 1/2-cups of salad oil
3/4-cup white vinegar
1 ½-tbspn. salt
2 ½ tbspn celery seed
3 tbspn capers
dash of Tabasco
2-cups sliced red onions (divided into separate rings)
3-quarts water
4 tbspn salt
2-bags crab boil2 1/2-lbs peeled, uncooked shrimp

Prepare marinade by combining oil, vinegar, 1 1/2-tbspn salt, celery seed, capers, Tabasco and red onions. Set aside.

Combine water; 4 tbspn salt and crab boil in a large pot and bring to a fast boil. Add shrimp; let water return to a oil, then cook 2 minutes and remove from fire. Reserving liquid, remove shrimp, and place in a colander. Run cold water over shrimp to stop cooking. When liquid has cooled, return shrimp and let soak for 1 hour. Drain shrimp and add to marinade and refrigerate at least 24 hours. Serve on toothpicks.
Susana in Louisiana

(Recipe from the Times Picayune Newspaper of New Orleans, LA)

Shrimp and Spaghetti
(My Way)

1/4cup vegetable oil
2(8-oz) cans tomato sauce
1 can tomato soup
1-tbspn brown sugar
½-cup water
1/4-tspn dried basil
1-tspn black pepper
1-tspn crushed red pepper flakes
olive oil - 4-tbspn
1-tspn salt
1-lb small shrimp, peeled and deveined
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ onion, chopped
2-tspn cornstarch
1-oz cold water
12-oz. Spaghetti

In a Dutch oven over medium heat, mix the oil, tomato sauce and soup, brown sugar, 1/2-cup water. red pepper flakes, and salt. Bring to a rolling boil and then immediately reduce heat to medium-low, stirring occasionally. Season cleaned shrimp with 1/2-tspn salt, a generous sprinkling of black pepper, and 1/2-tspn crushed red pepper flakes; mix well and reserve. Heat olive oil in a medium saucepan over medium-high heat and add green peppers, red peppers , yellow peppers, onion and garlic. Saute until vegies are tender and add them to the tomato sauce. Cook over medium heat and - after about 3-5 minutes - reduce heat to ow and cook for 20 minutes, stirring occasionally. Then add seasoned reserved shrimp and cook for an additional 10 minutes. In a small dish, mix the cornstarch and the cold water. Add this mixture to the main pot to thicken the sauce right before serving. Cook for approximately 3 minutes after adding the thickener and serve over hot pasta immediately.
Susana in Louisiana

For Anne E from PA, here's our favorite recipe for Guacamole We like it without the tomatoes as well as with...

A simple guacamole is nothing more than ripe avocados mashed with garlic, salt and lime, but it lends itself well to all kinds of additions. Try stirring in 1/2 cup salsa or sour cream, a head of roasted garlic or a handful of chopped cooked shrimp. Because avocados are very high in fat  "about 75% of its calories come from fat " guacamole is fairly high in calories as well. But take heart, it’s virtually all healthy monounsaturated fat, the kind you want to include in your diet.

Make sure your avocados are ripe or they won’t mash very well. The best way to tell if an avocado is ripe is by squeezing it - a ripe avocado will yield to gentle pressure. If you need to ripen them fast, put them in a paper bag with an apple to speed up the process. Cherry or grape tomatoes chopped work well as they have very little juice.

2 ripe avocados, peeled and pitted
1 glove garlic, crushed
Juice of 1 lime (to keep it from darkening)
Salt to taste
1/4 tsp. ground cumin (optional)
2 Tbsp. finely chopped or grated purple onion (optional)
2 Tbsp. chopped fresh cilantro (optional)
a few chopped cherry, strawberry or grape tomatoes (optional)

Mash everything (except the tomatoes, if you’re using them) together with a fork to make it as smooth or as chunky as you like. Stir in the tomato if you’re using it.

Per serving: 111 calories, 10.3 g total fat (1.6 g saturated fat, 6.4 g monounsaturated fat, 1.3 g polyunsaturated fat), 1.4 g protein, 5.8 g carbohydrate, 0 mg cholesterol, 1.8 g fiber. 76% calories from fat.
Eve in WI

I have a very silly question. How does one keep ice from sticking in a plastic ice cube tray. I have two ice cube trays that are plastic. One tray, ice comes out clean and easy every time. The other one, the ice sticks to it and comes out in shards. I have tried everything from washing them, using HOT water to fill them, using COLD water to fill them. Place the one that always sticks on top of the other one. Put them side by side in the freezer, still one always sticks.
Lori R.

Nancy, after slaving on Baklava for years I came across this recipe and decided to try it for ease and I couldn't believe it would be so good. It was declared a "winner" from all.

Make sure you don't tell them the secret right away and just enjoy their "oohhs & ahhh" for a bit.
MaryAnne

Hello to all members. I am looking for a good recipe for Baklava. I have never made any but hear it is good. I would like to try it.
Evelyn S

Baklava Bars (Cookie Mix)
Prize-Winning Recipe 2007! Love classic Baklava? Fall in love with an easy way to get the same Greek signature flavors using cookie mix and crushed fillo shells. Source: Betty Crocker

Prep Time:25 min    Start to Finish:2 hr 50 min
Makes:24 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.

5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.

6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.

7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

In the 2/27 N/L, Karen in Sw Arkansas asked for a good corned beef and cabbage recipe.
This is my friend Marianne's recipe and it is excellent.

Marianne's Corned Beef And Cabbage
1 4-pound brisket with packet of spices
Cover with water and add 1 medium onion sliced thinly.

(Put spices in container to keep them separate. A coffee filter tied with fish line works well if you don't want the spices floating in the water. Tie the fish line to the handle of the pot.)

Simmer 1 hour per pound.
Add carrots and potatoes. Cook 20 min.

Remove meat. Place in pan with some juice from kettle and put in oven on warm. Add cabbage and cook 15 minutes.
Mary Alyce in WI

Re: Eden Pure Heaters
Nancy you just have the quickest readers reply to your newsletters. This is in reference to my question, and their replies on Mon. 3/2/09. I appreciate that Robbie/In: Betty/Co.: Peggy, Tn/Al: Iowa Native: Pat/Mo: Cheryl/Charlotte: and Dilly P./Ca with the informative website. I appreciate all the input on this unit. I too have propane, and it is getting so high in price. I'm on social security and was not sure if the unit was worth the price. Thanks again for all your readers help. Have a great day!!!
Jo/Co.

Re: Eden Pure Heaters
Just wanted to add that the warranty on this heater is one of the best. They exchanged my heater and it was returned in a very short time.
Gram in Indiana

Several people asked for my sliced banana bread recipe. I do think this method would work in any recipe, but I have been making this one for about a year now. It originally came from Allrecipes.com. The sour cream adds moisture and tenderness to the bread. The slices add a concentrated banana flavor.

Sliced Banana Bread
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream
1/2 cup chopped black walnuts
2 medium ripe bananas, sliced

Preheat oven to 350°. Grease a 9X5 inch loaf pan.

In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350° for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
This freezes very well. You can eat warm or as I prefer to refrigerate it and eat the next day. I think it gets moister the longer it sits. I hope you enjoy.
Sandy in Iowa

Hello To All,
Sometime ago I remember someone mentioning a large number of recipes available for an omelet machine. I just purchased one and hope someone can direct to this information. I'm looking forward to using it and will appreciate your help.

Nancy and Nancylanders, many thanks for making this newsletter so awesome. It makes my day.
Annie from Cape Cod, MA

Nancy,
Do you or any of the readers have a easy way to clean a oven without the use of spray oven cleaners. I plan on cleaning my oven over spring break and do not like the sprays. I'd appreciate from anyone some tips.
Kim in San Antonio, Tx.

Nancy in 2/27 newsletter Lila in Kansas was asking for meatless soup recipes. In the 2/21 newsletter Judy Buffalo had a recipe for Quick Black Bean Soup that sounds good and soooo easy. I am going to have it next, 3/11, Wednesday. We always had a soup supper on Wednesday but the last 2 years we have been adding on to our Church through the kitchen area so we have not had the meals. So at home this year I am continuing the soup suppers and then on Friday's I am having fish, Susie's Buttermilk Creamed Eggs on toast or biscuits and mac & cheese.

The 2 next recipes are from www.campbellsoup.com.

Seafood Chowder
1 tablespoon vegetable oil I will use olive oil
1 large onion, chopped
¼ teaspoon garlic powder or 1/2 teaspoon fresh garlic, minced
1, 10.75 oz., can condensed cream of celery soup, regular or 98% fat free
1, 10.75 oz., can condensed cream of potato soup
1½ soup cans milk
¼ teaspoon dried dill weed, crushed I am using 1 bay leaf
½ lb. medium fresh or thawed frozen shrimp, spelled and deveined, I have the salad size shrimp
½ lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces*

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 minutes over low heat or until done. Garnish with parsley. *TIP: Cod, haddock or halibut. Serves 4.
www.campbellsoup.com
Susie Indy

Swanson Quick Vegetable Soup
2, 14 oz., cans Swanson vegetable broth
½ teaspoon dried basil leaves, crushed
¼ teaspoon garlic powder
1, 15 oz., can whole peeled tomatoes, cut up
1 cup uncooked corkscrew shaped pasta
1, 15 oz., can mixed vegetables

Mix broth, basil, garlic powder and tomatoes in saucepan. Heat to a boil. Stir in pasta. Cook 10 minutes or until pasta is done, stirring occasionally. Add vegetables and heat through. Serves 4 to 6.

Our house so good today because I browned some cube steaks then put them in the crock pot, sliced some onions and wilted or slightly brown them in the same skillet adding them on top of the cubed steaks and then with the olive oil still in the pan I added the flour mixture cooking for a minute or 2 add beef stock to the flour letting that mixture cook for about 2 minutes then added it on top of the onions. That will cook for about 5 to 6½ hours. It smells so good and I could sit down at lunch and eat it but I will not do that. I check about every 3 hours to see if the gravy has gotten thick and if so I just add a little water.
www.campbellsoup.com
Susie Indy

Hello all. Snow here in Long Island, New York about 12" today and it is cold. This week someone mentioned Grandmother's Famous Cranberry Bread recipe. Please let me know what day or repeat this recipe. Thank you so much.
IG

In the 2/27/09 issue, Lila in Kansas was asking for meatless soup recipes. It is possible that this came from this newsletter some time ago. All I know is that it is a "keeper". Very easy to do and so full of flavor. We like it very much and I am sure your pot will be empty !! I do it on the stove and turn to low after it comes to a boil. Stirring every whipstitch!! I do prefer the vinegar in it.
Lou--Cent. Fl

Italian Lentil and Barley Soup
1 cup lentils
1/3 cup pearl barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onions (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse.

Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf and just before serving stir in parsley and vinegar (if using.).
Lou--Cent. Fl

I have a cat named LuLu. She follows me around the house all day . I'm on oxygen 24 hrs a day. One day, I sat down at computer and my wife told me to look behind me. My oxygen hose had come loose and LuLu was dragging the loose end to me - she knew that I needed it. When she got to me she started crying to get me to notice.
Bill Mesa AZ

Maybe you've never had trouble peeling hard boiled eggs but I have.
Give this easy tip a try.

Since egg shells are porous, place a tablespoon of salad/cooking oil in the water when you put the water in the pan. The egg shells will slip off the eggs easily and the taste of the eggs is not affected at all.
Linda C

For Barbara and mice. Mice don't like peppermint. I got a package of peppermint tea bags and left them all over in our camper. It was stored in a corn crib.. grin! NO MICE! You can also use peppermint oil on cotton balls. This was also in a camping site I belong to.
Leasa in Iowa

I have a recipe for anyone who has annoying cough following a cold. I have been making this for a number of years.

Pour hot water over 3 teaspoons of lemon rind, 1 teaspoon sage, and 1/2 teaspoon thyme.( dried or fresh herbs can be used) Cover and steep for 15 minutes. Strain tea, add juice of 1/2 lemon and 1 tablespoon honey. Drink two to three cups daily for cough relief. Makes about 2qts.
Jana from Vegas.

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