Hi Nancy, I hope you and your furry assistants are well. Roberts wife in Ohio, asked for a Chocolate Pound Cake Recipe, in the July 4th newsletter.
Here is one I have in my Home Cooking Program.
Betty in Canada

Chocolate Pound Cake
1/2 Pound Butter or margarine
1/2 Cup Vegetable shortening
3 Cup Sugar
5 Eggs
3 Cup Sifted flour; plain
1/2 Cup Cocoa; Hershey's pref.
1/2 Teaspoon Salt
1/2 Teaspoon Baking powder
1-1/4 Cup Milk
1 Teaspoon Vanilla
1/2 Cup Cocoa
1 Package Powdered sugar
1/3 Cup Milk; hot
1/4 Pound Butter
1 Teaspoon Vanilla

Cream butter, shortening and sugar by hand until creamy. Beat on medium speed with electric mixer until creamy. Add 1 egg at a time and beat well after each addition. Mix all dry ingredients together and add alternately with milk, beginning and ending with flour. Add vanilla and use low speed to mix well, scraping down sides with a rubber spatula. Prepare a large tube pan - grease and line bottom with waxed paper. Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake is cool, top with the icing. For Icing: Sift together powdered sugar and 1/2 c. cocoa. Beat 1 stick butter until creamy. Add small amount of sugar mixture, beating on low speed. Add hot milk and remainder of sugar. Beat well and scrape sides of bowl with rubber spatula. Add vanilla; beat well and spread on cooled cake.

No newsletter will be sent out on Friday.
Nancy

Hi Nancy and Readers - I'm looking to purchase a 6-slice toaster oven which will toast bread as well as bake and broil. We've bought one by Oster but it only toasted part of the bread. I have a friend that says "toaster ovens are not for toasting bread, and are meant to toast small servings of food"... that can't be true can it???

I'd like to hear some suggestions for 6 slice brands that work well for others.
Also, here's a recipe from my MIL for potato salad that I just love without the fat of mayo. I'd also love to know the WW point value of 1 cup of it, if anyone knows how to figure it out.

Italian Style Potato Salad
6 large white potatoes - scrubbed and boiled, do not over boil
1 med. onion diced
1/4 cup celery diced small
1 or 2 tbl. fresh basil - chopped
salt and pepper to taste
1 tbs. minced garlic (if desired)
1 tbs. dried oregano
!/3 cup extra virgin olive oil
1/4 cup red wine vinegar

Cook potatoes in salted water until tender (apx. 20 min.). Drain and allow to cool slightly. Peel if desired and slice into 1/4 inch slices. Add rest of ingredients and gently fold until potatoes are coated. Cover and let stand for 2-3 hours. Italians usually serve this salad at room temperature. Stir gently before serving so as to not break the potato slices. Stores in the fridge and keeps getting better tasting but usually doesn't last because everyone loves it.
TeaHag in Upstate NY

Norma in Pa, I deleted your message.  Would you mind submitting it again.  It got caught in my email inbox and had to be deleted to get my mail working again.  Your help would be greatly appreciated.
Nancy

In the July 4th newsletter, Lisa from East Texas was telling us about a recipe she makes for a creamed corn dish. She said she likes to use frozen creamed corn logs. I have never heard of this product and the recipe sounds really good. If Lisa would be so kind as to give us a brand name or which store carries this product, I would appreciate that so much.

Nancy, I would like to add a comment regarding subjects other than food in the newsletter. I love the newsletter just the way it is. I've learned so much about a wide variety of topics, from how to keep deer from eating my plants to removing stains from countertops. There are a lot of wise women who are willing to share their experiences with us and I certainly appreciate that. I especially like the product recommendations. If a topic is being discussed that I'm not interested in, I know how to scroll right on down the page. I have laughed at your kitties escapades and been sad at your loss of good friends and family. So, I hope you just keep on doing what you've been doing. You are such a blessing!
Doris, S. Indiana

I took the time today to try the deviled eggs in a bag. All I have to sa y….. Oh my gosh!!! Easy, Easy, Easy. I used a freezer bag (a thicker bag) to smash the yolks and add the mayo, mustard and spices. Just throw it away when your done. Whoever came up with this idea is a genius.
Thanks for all the hard work, Nancy
Angie in Ohio

In the July 4 n/l Lorraine requested:

"My sister-in-law used to make a wonderful vermicelli salad.
I think she said she would let the noodles marinate in some kind of dressing and then would add olives, some mayo and not sure what else. Does anyone have a recipe for this?
Thanks. Lorraine in Wyoming."

Lorraine, this is your lucky day. I have the exact recipe for you,
I hope.

Vermicelli Salad
12-oz pkg. vermicelli, cooked and drained
2 tb. lawry's seasoning salt
3 tb. lemon juice
4 tb. vegetable oil
mix above ingredients together with vermicelli
and marinate overnight.
Next day, add:
1 c. finely diced celery
1/2 c. onions, finely diced
1/2 c. black olives
1 c (or less) mayo
1/2 c. bell pepper
1/2 c. green olives, yes green olives too
1 small jar pimientos

Mix all together well. You will have a very large, but delicious salad that will last a few days.
Enjoy.
Barb in OKC

to Rita in N.C. in re: cucumbers & onions

Slice cucumber thin
slice onion thin

Stir in bowl and add water to cover, vinegar to taste and 1-2 teas sugar. Stir well then salt & pepper. Let sit over night. We always make a large batch and put in qt jars in fridge. They always taste better if you let them set a day or two.
PatZ in Texas

MaryJo , your basil tomato salad looks very good (July 5th newsletter), but I am not clear on when to add the cooked pasta. Should I let it cool before adding to the tomato mixture or is supposed to be a warm or hot pasta salad.
Margo/Boston

To Robert's wife in Ohio - July 4 newsletter

This is my TNT recipe for Chocolate Pound Cake. Family, friends & church groups always request that I bring this cake, although I have tried for over 20 years to talk them into letting me bake something new! I have so many great cake recipes, but this is a very stubborn bunch!

Chocolate Pound Cake
2 sticks butter (may use margarine), softened
1/2 C. shortening
3 C. sugar
6 eggs
3 C. all-purpose flour
1/2 C. cocoa
1 tsp. baking powder
1/2 tsp. salt
1 1/2 C. evaporated milk or half & half
1 T. vanilla

Cream butter and shortening together. Slowly add the sugar and beat until mixture is fluffy. Add the eggs one at a time, beating well between each addition. Sift dry ingredients together and add alternately to the batter with the milk; mix well. Add vanilla and mix well. Pour into a greased and floured bundt pan and bake at 325 degrees for 70-75 minutes. Cool completely before frosting. **My family likes the texture to be a little "fudgy" around the bottom of the cut slices. If you prefer your cake to be more "well-done", just bake another 5 minutes or so.

Frosting:
1 stick butter (or margarine), softened
1/2 C. cocoa
1 box confectioner's sugar
1 T. vanilla
Evaporated cream or half & half

Cream the butter or margarine until fluffy. Add the cocoa and mix well. Add the sugar slowly until combined with the butter and cocoa mixture. Add small amounts of milk until the frosting is the right spreading consistency. Add the vanilla and beat until very smooth. Spread on cooled cake.
Enjoy! Diana in NC

For Roberts Wife in Ohio who was looking for a Chocolate Pound Cake recipe. This is my Mom's recipe and it's a great cake, you can leave out the cocoa and nuts and it's a wonderful plain pound cake. We always laugh because this cake weighs more than a POUND for sure!! The good memories you will have when you share this with friends and family make the calories OBSOLETE!!
Kat in Colorado

MY MOM'S CHOCOLATE POUND CAKE
2 sticks butter
1/2 cup shortening
3 cups sugar
5 eggs
2 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cocoa
1 cup milk
1 cup pecans, chopped

Cream butter, shortening and sugar. Add eggs one at a time, beating after each. Add vanilla. Sift dry ingredients together. Add alternately with milk. Oil and flour large tube pan. Pour batter in and sprinkle with cup of chopped pecans, press into batter slightly. Bake 1-½ hours at 300 degrees. For plain pound cake, omit cocoa and pecans. This freezes well and if covered stays moist after baking.

Nancy, Roberts wife in Ohio was looking for a Chocolate Pound Cake recipe, This is one that is TNT.
Sandy in ND

Chocolate Pound Cake
2 sticks margarine
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cocoa
1 c. milk
5 eggs
2 tsp. vanilla

Cream margarine and sugar. Sift dry ingredients and add alternately with milk. Add eggs, one at a time, beating well. Add vanilla. Bake in a well greased and floured loaf pan for 75 minutes at 325 degrees.

In the July 2nd newsletter, Betty asked what to put in canned creamed corn to make it taste better. For whole kernel corn, my mother-in-law always drained off the juice and heated the corn in milk to which she had added a generous amount of Coffee-Mate. It is delicious, and I imagine that just adding the Coffee-Mate to the creamed corn would help the flavor. Hope this helps.
Betty in Texas

Hi Nancy and Furry Assistants! In reply to July 4 newsletter regarding gift baskets.

When my brother and sil had a wedding shower I bought a trash container for their kitchen, then filled it with all kinds of baking ingredients, and every kind of spice or seasoning I thought they could use. Instantly stocked kitchen!
Margaret, Tulsa

I don't have an electric ice tea maker. I just make sure my coffee maker is squeaky clean and make tea in it. No problems and since cabinet space is an issue this works for me.
Margaret, Tulsa

Several years back I was reading one of my favorite magazines, Southern Living, and they had a small article on making a perfect glass of ice tea. I've been making our iced tea this way ever since I read the article. You bring about 2 cups of water to a boil and add 2 family tea bags. I only use Tetley or Luzianne. Let it boil for 1 minute and then take the pan off the heat, cover, and let steep for 10 minutes. I then place a scant less than 1 cup sugar in a half gallon container. Of course, you can add more if you like sweeter tea. After 10 minutes, I pour the tea onto the sugar in the pitcher and stir until dissolved then finish filling the container with cold water. Serve with lemon or lime. In the south, we have iced tea all year round. It's almost like a staple in any home.
Jane Ann in Alabama

I just thought I'd add some input to the handicapped placards. My husband and I both have had hip replacements and we have handicapped license plates on both our cars. It is more convenient for us to have the plates than mess with the placards. It doesn't cost anymore for the handicap plates than it does for regular plates. Thanks for listening.
Millie in MO

Comment
In the state of Texas there can only one handicapped license plate per address even though there may be more than one person with a handicap living in that area. I don't know what other states have as limitations to the handicapped license plates.
Nancy

Greetings!
Thank you for the peach cobbler recipes. I appreciate them.
Barb in Iowa

This is for Sarah Bell who asked for Basil recipes in the July 3rd newsletter:

Tomato salad
3 large beefsteak tomatoes sliced (1/4 inch)
20 sliced fresh mozzarella
20 large leaves basil
1 bunch of scallions diced thing white and a little bit of the green
olive oil
balsamic vinegar
salt and pepper

on a large round plate begin to arrange around the outter rim of the plate a tomato slice, mozzarella slice and then a basil leaf. Continue working inward with the layering until the plate in covered. Sprinkle scallions over the entire dish. Drizzle olive oil and balsamic vinegar. Season with salt and pepper and if you with a little bit of dried oregano.
Glenda in New Jersey

Hi Nancy and all in "Nancyland",
Just wanted to add one of my favorite tomato recipes to all that have been sent in. This is for an old south favorite. It is for tomato gravy. It's great to have for those times when you want a gravy, say with meatloaf and mashed potatoes, but the main course isn't a gravy maker. It's so easy and great on mashed potatoes, noodles or rice.

Tomato Gravy
I use a large can of diced tomatoes
8 or 10 rashers of bacon, chopped
1 tablespoon flour
and have some tomato juice or V/8 juice on hand if it is too thick once done.
Salt and Pepper to taste

Simply fry up the pre chopped bacon. Take out all but about a tablespoon of the fat. At this point some cooks add some chopped onion and/or finely chopped green pepper, but I find the flavor better without it. Add about a tablespoon of flour and stir to make a paste. Add the can of tomatoes and stir well. Allow to come to a simmer to thicken. If it has thickened too much add some juice to thin down. I have added a little water when out of juice. Check for seasoning and if needed add some salt and pepper. I find that the salt in the bacon is enough, and usually only add some pepper.

I use this quite often and just love the flavor. As I said, I've heard of people adding onions and/or some finely chopped green pepper to the recipe right after the bacon has cooked and allowing them to sweat before adding the flour. This recipe is so versatile and works well with so many dishes.

And as always Nancy, deeply felt thanks go out to you for this wonderful exchange of ideas and recipes. Our lives would be less bright without all of your work to bring this forum to us. You are in all of our prayers.
Rose in MI

This is in regards to the handicap license plate or rear view mirror placard. My Mom had a rear view mirror placard and there were a few times that she forgot to hang it on the mirror. You are not supposed to drive around with it hanging there like many folks do (driving hazard). I was a group home manager for developmentally handicapped people and it was hard to find a space for our van to park because of the wheelchair ramp. Some of those handicapped spaces are suppose to be for vans of this sort and others still use them. It's not fair for those workers that have to push those chairs in from the back of the parking lot because some of the handicapped permit people have used the spaces for these vans.

BunnyFace was looking for sauces for ice cream. I just copied these from Taste of Homes and looking forward to try. I hope you enjoy to. Thay sound terrific!
German Chocolate Sundaes
Source: Taste of Home

"This terrific topping is a real treat over chocolate ice cream," writes field editor DeEtta Rasmussen of Fort Madison, Iowa. "It's fun and fancy at the same time and much cooler to make on hot days than a German chocolate cake."

1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, cubed
2 egg yolks, lightly beaten
2/3 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate syrup, toasted coconut and additional chopped pecans, optional
SERVINGS 10

METHOD Other stovetop
PREP 15 min.
COOK 5 min.
TOTAL 20 min.


In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.

Remove from the heat. Stir in the coconut, pecans and vanilla. Stir until sauce is cooled slightly. Serve over ice cream. Top with chocolate syrup, coconut and pecans if desired. Yield: 1-1/4 cups.

Butter Pecan Sauce
Taste of Home

Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It's hard to beat its homemade goodness.

1/2 cup plus 2 tablespoons packed brown sugar
2 tablespoons sugar
4 teaspoons cornstarch
3/4 cup heavy whipping cream
1 tablespoon butter
1/2 cup chopped pecans, toasted
Vanilla ice cream or flavor of your choice
SERVINGS 12
TOTAL 15 min.

In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2-3 minutes or until slightly thickened.

Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream. Yield: 1-1/2 cups.

Crock Pot Hidden Valley Ranch Potatoes from Tona in Bama sounds wonderful. I'm a potato lover though! Have to try it, sounds great for a picnic. Easy too. Sorry I took so much space. Hope you all have a great 4th!! God Bless America.
Laurie ~ Muskegon,MI

Nancy: This is for Stephanie and any other Nancylanders who missed the posting of the KFC Cole Slaw 'clone' recipe. Stephanie's request was in the July 4th Newsletter. The recipe is a little over one-third of the way down in the Saturday, 30 June Newsletter. I'm very glad to hear that some of the Newsletter members have tried and like this recipe and that other members are wanting to find it. Each KFC restaurant makes their own cole slaw from scratch each day from the same recipe and the recipe I posted in the aforementioned Newsletter is so close to the recipe used by KFC that it is doubtful you'll be able to tell any difference. Mr. Myron Drinkwater - Lake Forest, CA

For Doris in Oklahoma City, I have a Pampered Chef cookie sheet baking stone and kept it in my oven and by accident I left it in the oven for a “few bakes” when I realized that it was black as black could be is the pan completely ruined or can I still use it? I have it kept aside out of the oven now and I don’t want to throw it out if it is usable as the Stoneware is my favorite product to use. Thanks for your help!

For those that have a problem with their stoneware, the first thing that I do to season all my pieces quickly is bake a pound of bacon on them and then bake crescent rolls afterwards, they come out sleek and pre seasoned nicely. If you use PAM or any other spray it will turn gummy on you so make sure that you don’t use it. While “helping me” my MIL sprayed one of my pans and after washing it several times (felt like hundreds) the gumminess went away.
Gracie, Roch, NY

Hi Nancy and all other cookoholics. Just a Thank You to Connie in TX June 27 newsletter. Made your Corn Dip for a family reunion on the 4th. Since I was having a "coming out " for my gallbladder on the 3rd I made the dip on the 2nd, fridged and it got lots of raves. My daughter took the recipe home with her. I added some chopped black olives, a Tablespoon of garlic and a small jar of pimentos to give it some color. Also I had to use Mexican Blend Cheese instead of pepper jack. (couldn't believe the store didn't have any) But it was enjoyed by all. I'll probably have requests for this recipe.
Thanks again, Margaret, Tulsa

Nancy,
Thank you for all you do for us. By putting your all and then some in this wonderful newsletter. For sharing your life with us, the stories of your furbabies and of your family. Your kindness and generosity should be a lesson not only to those who are in the Nancyland Family, but to everyone. Your newsletter is proof that people of all walks of life, race, religion, nationality and gender can come together in one meeting place and flourish. Thank you for all you give and God bless and keep you safe.
Nanci, NY

To Donna in IL
You asked about the Zucchini casserole. I steam the Zucchini for awhile, or cook in Microwave for a couple minutes. I like it if it is not completely done.
Alice KS

There were a lot of replies about cherry juice and how it can help gout, arthritis and other medical problems. This newsletter is not meant to give medical advice so please check with your physician before trying any remedies. I did find the following about cherry juice concentrate.
http://arthritis.about.com/b/a/213810.htm
http://www.cfsan.fda.gov/~dms/chrylist.html

Recommendations for using Quinine have not been posted the the newsletter because of safety concerns from the FDA
http://www.fda.gov/medwatch/safety/2006/safety06.htm#Quinine
http://www.fda.gov/bbs/topics/NEWS/2006/NEW01521.html
http://www.nlm.nih.gov/medlineplus/druginfo/medmaster/

For Carolyn in Ohio who wanted a good CARAMEL CORN recipe:

This is a family favorite which I have been making for 35 years. It makes a lot, and is somewhat involved, but is well worth the effort.

Pop about 1-1/2 C. or more good quality popcorn (not microwave) in 4 batches-- enough to fill a speckled enamel canner 2/3 full. (I use my air popper-- no oil needed). Set aside. Then make caramel sauce:

CARAMEL CORN
1-1/2 C. brown sugar
3 C. sugar
1 C. (full) canned milk
1 1/3 C. whipping cream
2/3 C. butter
1 C. light Karo syrup
3/4 tsp. salt
1 tsp. vanilla

In a heavy 4 qt. saucepan (I use my old aluminum pressure cooker) bring to a boil the first 5 ingredients, stirring constantly. When boiling, add Karo and salt. Cook, stirring, to 238 degrees on candy thermometer. Add vanilla and pour over popcorn, stirring well to cover all. Turn out onto buttered countertop and spread to cool.

Another good one we have enjoyed for many years is more likes:

Cracker Jack
1 C. butter
1 C. brown sugar
1 C. dark Karo syrup
1 tsp. baking soda
Boil together first 3 ingredients for 5 minutes. Remove and stir in soda. BE CAREFUL-- it doubles the volume. Pour over 8 qts. popped corn and mix well. Bake in 2 shallow pans for 1 hour at 250 degrees. Stir 3 or 4 times during baking. Peanuts or mixed nuts may be added to popped corn before adding caramel sauce.
Hope you will try these-- they are superb!
Sandy in Bountiful, Utah

re cinnamon rolls
for Judy in Alaska:

BONNIE'S STICKY BUNS
1 cup Crisco
1 cup milk

heat this
1 cup water
1 cup sugar, rounded
put in large bowl and mix

Add milk and Crisco mixture to this

ADD:
3 eggs, beaten
2 pkgs. dry yeast, dissolved in 1/4 cup warm water

Add this to other mixture
ADD:
7 cups flour
1 tsp. salt

Mix and let rise about double. Put on floured board and knead it.

Roll it out until about 1/4 inch in oblong shape. For Cinnamon Rolls take softened butter and spread on dough, then cinnamon, sugar, pecans, raisins, apples or whatever. Roll up as a jelly roll and slice and put in greased pan. Set in a warm place out of a draft over night and is ready to bake for breakfast. My dear DIL made these for our family every Holiday when they were all home. She would put them in the oven with the oven light on overnight. With four sons with families, they all look forward to breakfast and Bonnie’s treat. Seems like she baked them about 30 to 40 minutes
Peggy, East Texas

In the July 4th newsletter, Lorraine in Wyoming was asking about a vermicelli salad. I just made a pasta salad yesterday and this is what I do:

Vermicelli Salad
pasta of choice-I cooked 2 c. (dry) rotini, but you can use whatever
Italian salad dressing
chopped onion
sliced ripe olives
cubed ham
cubed cheese
pepperoni slices cut in fourths
diced pimentos
diced celery if desired

Cook pasta until al dente-firm but edible-drain well. Prepare other ingredients while pasta is cooking and combine them with the pasta after you drain it. Pour in the salad dressing-I don't know how much I used but I do remember seeing a recipe that called for one cup. The pasta will absorb the dressing so it seems to take a little more than you would think. Mix well and refrigerate for several hours or overnight. I guess you could add any meats or vegetables that are to your liking. Hope this gets you started on a good salad.
Connie in TX

Bobby's Pork Loin
1/2 of whole Pork Loin
2 bottle's Hunt's BBQ Sauce
1 can Beef Broth
1/2 tsp of Weber N Orleans Cajun seasoning
1/2 tsp Soul Food seasoning
1/2 tsp of Garlic Pepper seasoning

Place pork loin in crockpot, add 1 bottle of the Hunt's BBQ Sauce ( keep the 2nd bottle for later to pour over each serving of the pork loin). Add the can of beef broth then the seasonings. Place cover on crockpot an cook for about 12 hours until well done. Do not remove lid on crockpot during cooking or you may have to cook longer. We cooked ours on high as our crockpot will not cook on low. This made a good BBQ Pork Loin an very tasty.
Bobby SC

Black-Eyed Pea Casserole
Servings: 4

2 bacon slices, fried until crisp
1 cup celery, finely chopped
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
1 can black-eyed peas
1 can tomatoes

Drain bacon on paper towels. In grease from bacon, sauté celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Rotel tomatoes and green chilies instead of
regular tomatoes, or use half regular tomatoes and half Rotel. Serve immediately.
Tona in Bama

Crockpot Bloody Mary Chicken
4 chicken breasts
1 (33.8 ounce) bottle Bloody Mary mix (extra spicy okay)
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot

Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, add vegetables, turn slow cooker to low and cook on low for 8 hours. Makes 4 servings
Note: Serve over rice or noodles.
Tona in Bama

Corn Scallop
1 (17 oz.) can cream style corn
2 eggs beaten
1/2 cup crushed soda crackers
1/4 cup butter melted
1/4 cup evaporated milk
1/4 cup finely shredded carrot
1/4 cup green pepper chopped
3 tablespoon chopped celery
1 teaspoon chopped onion
6 drops Tabasco
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
paprika

Combine corn and all ingredients except cheese and paprika. Mix thoroughly and put into a greased 8 x 8 x 2" baking dish. Top with cheese and sprinkle with paprika. Bake 350* F. 30 minutes or until mixture is set and top is golden brown. Serves about 8.
Tona in Bama

Creamy Sweet Corn
2 C. fresh or frozen corn
1/4 C. half and half
2 T. butter
1 T. sugar
1/2 tsp. salt

In a saucepan combine all ingredients. Bring to a boil over medium heat. Simmer, uncovered for 6-8 minutes till heated through. Serves 4.
Tona in Bama

Hi Nancy, In response to leg cramps in the July 4 newsletter I used to have leg cramps at night, always in my calf until I found my cure. The cramps happen when I stretch in my sleep. I can usually feel it just before it goes into a full cramp. So I point my foot upward as far as I can get it and that stops it right away. Its like trying to touch your shin with your toes. I haven't had cramps in years. It has helped my husband also.
Linda

This is for Jerri, regarding leg cramps. Very often muscle cramps are a sign of an acid-alkaline imbalance. When I get leg cramps (usually from eating too much sugar too close to bedtime), I take a tablespoon of apple cider vinegar in a full glass of water. It works almost instantly and is a natural cure. I purchase the apple cider vinegar in glass bottles and look for one that is described as "raw, organic, unheated, and unpasteurized" with the "mother" (the cloudiness at the bottom of the bottle) in it. Bragg's apple cider vinegar is an excellent brand and can be found at health or natural food stores. You may want to check out: www.bragg.com to read what the site says about this product. You will get quite a bit of information there. I trust that this will help you and others with muscle cramps.
Diane in Wisconsin.

Comment
Please check with your medical physician to see if this is right for you.
Nancy

My mother keeps her handicapped placard in her purse since she no longer has a car. No matter whose car she's in, it can be used. Might work for everyone. We have so many people here in NJ who use placards belonging to family members - they seem to think that because it belongs to the car, the car can park there, even if they're not eligible. Yet, I've never seen anyone confront anyone who parks in a space - I've even seen people park on the blue lines for wheel chairs without confrontation. I called the police myself on one of them - the disabled person parked correctly couldn't even get in her car they were so close to her.

Re: the "tater gloves" - I tried finding the original message, but couldn't. Since I could only assume what they were, it brought to mind those exfoliating gloves that can be used for bathing. Does anyone think it would be possible to use them (brand new, of course) to clean the potatoes? They can be purchased for $1/pair at many dollar stores. Seems to me it would work.

That's all - hope everyone had a grand 4th of July. Nancy, I hope you and the crew are enjoying Arizona. I'm very sorry about your brother. My thoughts are with you and his family.
Wendy

Posted in July 4 newsletter by Cheryl in Ohio:
Hi Nancy, do we really want to talk about corns on our toes, here in our food and recipes newsletter? (July 3). Sorry, gang, but that doesn't seem to be a food topic, and if my opinion is wrong, then I apologize for my comment, because, I'll always be a loyal, and appreciative reader, no matter what the subject of discussion. Nancy, your newsletter is the best one, by all means, but this subject didn't seem to go with the purpose.
Cheryl in North Olmsted, Ohio

Response by Linda in Texas:
Hi Nancy and Cheryl in Ohio and Good Morning! I want to defend the non-food topics just a bit. I read the whole newsletter. If I don't have time to read, I keep it as new until I DO have time. The recipes are posted and easy to read, so if I'm rush and want to look at JUST the recipes, it's easy to skip over the "corns on toes." However, there have been some very helpful tidbits that were not food related that I've appreciated knowing about. Example: Bar of Ivory Soap at the foot of bed to help leg cramps. That's about as far from a food topic as you can get! ;o) But Wow, did it work for me! I enjoy the extra "tips" included in the newsletter, makes it down home and comfortable to read and enjoy. Some of the tips are ol' home remedies long forgotten and well worth remembering. Cheryl, I don't think your opinion is wrong at all. But I do think the recipes are portrayed in such a manner that it's easy to read JUST the recipes, if that's your only interest. Nancy, I love the format, I love your newsletter, I enjoy receiving it and I'm so glad I found you years ago and I've been able to collect a prized collection of recipes. I honestly don't know HOW you are able to get such a great and informative newsletter out so many times a week. You've created an exciting Recipe exchange that many truly enjoy. Thanks for considering my opinion and thank you Cheryl for sharing your thoughts, too! Linda in South Texas