To Nedra in VA:
Actually, the groom's family is supposed to host and pay for the rehearsal dinner, not the bride's mother. Having said that, you might consider making the grape salad, which appears in the favorite recipes links at the bottom of each newsletter. In a month, it will probably be HOT! Perhaps a salad dinner would be good.
grannym IL

Nancy,
I hope you safely arrived in AZ.
Here is my sample package information:

At Watkins "gourmet" isn't about frills; it's about flavor. That's why
our grandmothers stocked their pantry with products bearing the Watkins name - and why you should too!

I am offering a sample package to you so you can try some of Watkins Products. All Watkins Product are
100% guaranteed!

The package will contain samples of:
01140 Watkins black pepper
01115 Watkins cinnamon
01175 Watkins beef soup mix I will send a sheet that has many
01176 Watkins chicken soup mix soup recipes and ideas.
10478 Watkins peppermint foot cream This was recently highlighted in Woman's Day magazine for tired, aching feet.
10484 Watkins ultra rich hand cream

The above numbers are for the regular size of each product, but what you get in the sample package are sample size.
The cost is $6.00 including shipping. You can use Paypal, credit card or send a check. (Please email me for my address.)
email: sunnywatkinsgirl@aol.com

Thank you - I look forward to helping you.
Brenda
www.watkinsonline.com/hutto
Watkins associate # 373615

Comment
I am very fond of Watkins products and have asked Brenda to post ideas and information about their products in the newsletter. 
Nancy

My brother, Joe, flew in to Amarillo from Arizona on Thursday. We got up early Friday morning driving to Arizona. Got in Friday evening. My sister-in-law requested that I come and stay with her for a while. This time I brought my cats with me. Siggy and Ditto have adjust well and love the windows. Not sure if I am staying a few weeks or more than a month. I will make every effort to send out the newsletter daily. One day I am going up to Williams and Flagstaff so probably won't sent one out that day.

There was no newsletter sent out yesterday. I was very tired from the trip out here.
Nancy

"Questions from a reader" 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??? TeaHag in Upstate NY

TeaHag I am now on my 3rd Black and Decker Toaster Oven. I toast bread "sliced and French and Garlic" in it. I cook casseroles in it, I bake in it "chicken and other meats" and cakes and pizzas. I cook only for myself and it sure helps keep my kitchen a lot cooler using the small oven.

Here is one of my favorite recipes I fix in my Toaster Oven:

Chicken with Orange Sauce
2 nice Chicken Breasts (I use the Sam's Frozen and do not thaw)
About 3 tablespoons of Orange Marmalade
2/4 cup Orange Juice
Salt and Pepper to taste

Salt and Pepper chicken breasts and place in a Glass Anchor baking dish, spread orange marmalade on chicken breasts and pour orange juice over chicken. Bake at 325 F for about 1 hour. I like my chicken cooked completely (of course you can judge when the chicken is done to your liking. I cook white rice and spoon the juice over the rice. Barbara Ann in SE Texas

This is for Connie in TX. Your Corn Dip recipe in the June 27 newsletter was so good. I made it to take to our friends cookout and my husband and I nearly ate it all before we got there. And it made a lot. I also have a tip that a friend told us about yesterday regarding warts. She said it you put duck tape on it and keep applying it until it disappear. And in between new tape rub the area with a pumice store . Don't know if it works or not, but my husband's going to try it.
Barb in KC

Barbara in OKC --I have almost the same recipe for vermicelli salad except it calls for chopped, cooked chicken which make it a complete meal. Also mine calls for Olive oil for the oil mentioned in yours. I guess you could add most any kind of meat but we all like chicken so that is what I have always used.

I love this web site Nancy. You do such a fantastic job. My prayers and sympathies have been with you since reading about your brother. I lost my oldest daughter a year ago so know the sorrow in your heart. God Bless. Rachael

Hi Nancy,
The chocolate pound cake recipes look good. If your readers would like a little history on pound cakes plus instructions for making pound cakes, they can read How to Bake a Pound Cake
http://www.preparedpantry.com/poundcake.htm
on our site.
Dennis
www.preparedpantry.com
208-745-7892

For Margo in Boston. I rinse the pasta in cold water and then add to the tomato basil salad. I usually serve it at room temp. the first time but it is good chilled too if you wanted to make the whole salad early.
Mary Jo

For Grace, Roch, NY: The black piece of stonewear you own may not look pretty, but it is still completely useable. If you missed my previous post, when I went to Chicago for a Pampered Chef conference last year, we toured the home office, where there is a small "museum" of older, discontinued pieces and items that Doris Christopher (the founder of Pampered Chef) used when she first started her business many years ago. The baking stone was as black as onyx, but was sleek and shiny and still useable.

The stonewear is supposed to darken with age and use. Hope this helps.
Doris in Oklahoma City

My Mom use to make this when we were children. It's her version of Stewed Tomatoes.

MEXICAN RAREBIT
1/2 tsp oleo
2 c cheese
1 egg
1 can corn
1/2 can tomatoes
1/2 c bread crumbs
Melt oleo, add cheese, egg,corn tomatoes & crumbs. Heat together, serve on crackers
nynana

Hi Nancy, hope all is well with you. I also appreciate all you do to get this newsletter out for the rest of us. Please accept my sincerest thanks.

In the July 5th newsletter TeaHag in Upstate NY asked if anyone could help with the WW points in her recipe for "Italian Style Potato Salad". She didn't say how many people it served but I guessed about 8.
I used my Analyzer program and came up with:- A total of 2000 calories broken down as:-

162 calories per serving (49.4% from fat, 45.3% from carbohydrates, 5.3% from Protein.)

Food exchanges:- Grain (starch) 1, Vegetable 1/2, Fat 2. Sorry no WW points.

I also have the nutritional value as to vitamins, minerals, fiber etc. but is too much to type in here unless she would like it.
Have a good day.
Betty in Canada

Nancy, I agree with Doris, S. Indiana. You rock and so does you Newsletter. Don't change a thing.
Alis from Washington

This is for TeaHag in upstate NY-
Always check the toaster oven to make sure it has more than one element on the top and bottom of the oven. This is very important to the browning process. Also the convection option would make for even browning too.

Thank you, Nancy for all your hard work and dedication! It is appreciated every day!
Mary S

TeaHag in Upstate NY: I have a toaster oven. I use it for everything. I make toast in it all the time. It has a broiler. I bake in it. I can make a 1 1/2 pound meatloaf in it easily. It sure saves using a big oven all the time and having a need for different appliances. It's a great all in one.
MaggieB

This is for Mary Jo in Md. Your Basil Tomato Salad sounds good. Do you serve it hot or cold?
Gay in L.I.

Nancy,
I would like to apologize to all who answered my question regarding wines to cook with. I got the information I needed. My granddaughter from California is spending the summer with us and I have been busy with her so I am behind in reading the newsletter.

I would like to give my opinion on the ice tea controversy. Being from California, southern cooking was all new to me. When eating at my favorite bbq, I asked how they made their sweet tea as it was the best. The following is their recipe which I make every day.

Cold water (how ever amount you want to make)
1 cup sugar for every gallon of water (I use 1 1/2 cups)

Bring water and sugar to a boil just around the rim of the pan. Turn off heat and add teabags. When tea is brewed to your liking, remove tea bags without squeezing all the liquid from the teabags. Let sit at room temperature to cool, then refrigerate.

In my opinion, iIt really is the best "sweet tea".
Karen, SW Arkansas

Hi Friends, I am looking for a old cookie recipe that I have lost, it had oatmeal, rice krispy cereal, chocolate chips..& etc. Haven't been able to locate it.
Thanks, Boots in VA

Here is an eggplant recipe that I made this past week for the first
time. It is one that a co-worker shared with me and it is absolutely
delicious.

Eggplant Patties
1 medium eggplant
1 and 1/2 cups grated cheese
1 small onion minced
2 slightly beaten eggs
2 tbsp. fresh parsley minced (I omitted this as I didn't have any on hand)
1 clove garlic minced
20 Ritz-type crackers crushed (I used a rustic loaf of bread and made bread crumbs instead as I was out of Ritz type crackers. I added enough to hold the mixture together.)
1/8 tsp. black pepper
Salt to taste, if desired

Peel and cube eggplant. Boil covered for 5 minutes or until soft. Drain and mash. (I drained the eggplant in a colander and simply pressed the excess water out with the back of a mixing spoon. It was easier to force the water out while the eggplant was still in the colander.) Place eggplant in a mixing bowl. Add other ingredients. Shape into patties. Broil on oiled pan until a deep golden brown on each side or pan fry in
canola oil.

Note: I fried a few of these up for myself one night and put the mixture in a container for a few days. They fried up just as nicely a few days later. They taste very similar to potato pancakes when fried till a crispy brown. I shared some with my folks and they thoroughly enjoyed them.
Diane in Grafton, WI

I was so excited to see the black walnut cake recipes from Hammons posted by Mr. Myron Drinkwater. I live near Stockton, MO and in fact, it is our county seat! It is a nice little town that was nearly destroyed by a tornado in 2003. I don't think Hammons was harmed because it is on the north side of town. And our family loves nearby Stockton Lake - it's a beautiful place to visit!
~Anna in MO~

Nancy, I live in Bessemer, Ala. I have a handicap tag on my car, my husband has one on his car. They cost $3.00 more. My husband got himself a motorcycle at the age of 70. I went to get the tag and he got a handicap tag for the motorcycle.
Byron Tindle

Chicken Chicken Steamer (beer can steamer) Includes a video on how to use it.

Nancy,I seen a lot of recipes for cucumbers salad and others recipes in newsletter. I got one out of Taste of Homes quick cooking's small cookbook and we just love it. Hope everyone else enjoys it also.

Cucumbers with dressing
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon salt
4 cups sliced cucumbers

In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers ; stir to coat. Cover and refrigerate for 2 hours. yields 6-8 servings
Enjoy! Helen in Mississippi

Hello. A little while back, there was some discussion on the Cook's Choice Bowls. I was just browsing through the Dillards website  www.dillards.com and saw them listed in the home section under cooking items. These were on sale, approximately 1/2 off their regular retail price (maybe about $10, on sale). At the time, Dillard's had both the 3 inch and 5 inch bowl bakers. They also came w/ a recipe/idea booklet.
Tina in GA

I would like to thank all of you that answered my question about ice tea makers. I have tried to find the Mr. Coffee (model TM 3) ice tea maker but every where I have tried to purchase one they do not have them in stock. I have asked to be notified when one will be available. Thank you again for your input.
Andrea Florida

Does anyone out there have a recipe that is canned, it has hot peppers and it packed in oil my husband had it a couple of years ago he loved it the person. Any help would be greatly appreciated. Oh by canned I mean home canned.
Mary S

I have been having trouble with my e-mail -- unable to send or receive -- so this recipe for the lady who wanted the recipes for zucchini kept being returned to me. I'm sorry I can't remember her name now. I don't care for zucchini, but this is a favorite of my husband's.

Stuffed Zucchini
1 -1/2 pound small zucchini
1 -1/2 cup fresh bread crumbs
1/2 cup grated processed American cheese
1/4 cup minced onion
2 tablespoons chopped parsley (optional)
1 -1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons butter or margarine
1/4 cup grated processed American cheese

Scrub zucchini well. Cut off ends; do not pare. Cook whole with l teaspoon salt in 1 inch boiling water, covered, about 5 to 7 minutes. Start heating oven to 350°.

Cut zucchini in halves lengthwise. With tip of spoon, carefully remove flesh from shells. Chop into small pieces; then combine with bread crumbs and remaining ingredients except for butter and 1/4 cup cheese. Pile mixture lightly into zsucchini shells; dot with butter. Sprinkle with 1/4 cup grated cheese. Arrange shells in large baking pan. Bake uncovered 30 minutes or until brown on top. Makes 4 servings. Can be frozen ahead of time and baked when needed.

I would like to thank everyone who sent in Black Walnut cake recipes. I will be making one this week and I will let you know how it turns out. I am sorry for the delay, but have not been able to get on line due to phone line problems, for several days.
Gloria, Indiana

July 6.2007
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

Just wanted to thank you for this info as I missed it the first time. Also am so thankful for the newsletter Nancy it is wonderful.
Bonnie in AZ

Dear Nancy .
just a short note to ask you what news letter the Tribute to your brother was in as there were some newsletter I could not get into I have no Idea why. For the last 2 weeks I've been having trouble getting into it but today i got it to open. I've gone back to June the 30 with the archives. Thanks Nancy
Vera from Ontario Canada

I love your letters thanks for all the great work that you put into this letter . Have a great summer.

Comment
Usually if you can't get into a newsletter try a full refresh of the page by holding down Ctrl key and the F5 key at the same time.
Nancy

I want to thank everyone that sent in chocolate pound cake recipes. I will try them all.
Robert s wife in Ohio
 

Here is an appetizer, which is delicious and could be served with a salad for a light summer supper.

Tortilla Cheese Roll
1 jar (5 oz) cheese spread with jalapenos
1-1/2 cups (6 oz) shredded Colby cheese
4 8" flour tortillas
1 jar (4 oz) sliced pimientos, well drained
1 can (4 oz) green chiles, drained

Combine cheeses in bowl of food processor fitted with a plastic blade. Spread one tortilla evenly with 1/4 of cheese mixture to within 1/2" of edge. Top with second tortilla. Spread 1/4 of cheese mixture on this tortilla to 1/2" of edge. Sprinkle with half of pimientos and half of chiles. Roll tortillas as tightly as possible, being careful not to let tortillas slide forward. Finished rolls should be about 2" in diameter. Wrap tightly with aluminum foil. Make second roll with remaining ingredients and roll in aluminum foil. Refrigerate; chill at least 3 hours or overnight. remove foil and slice into 1/4" thick rounds. Place rounds on a greased baking sheet. Bake in preheated 350 degree oven 15-20 minutes or until lightly browned.

Trisket Bruscheta
1 cup chopped plum tomato
1/2 cup (2 oz) shredded Mozzarella cheese
1/2 cup (2 oz)( shredded provolone cheese
1/3 cup chopped green onions
2 tbsp chopped fresh parsley
1/2 tsp chopped garlic
36 Trisket crackers

Mix all ingredients together except crackers. Spoon 2 tsp tomato mixture on each cracker. Place on cookie sheet. Bake at 400 degrees 8-10 minutes or until cheese melts. Serve hot

NOTE: May substitute chopped fresh basil for parsley.
grannym IL

Hi, I just wanted to say a big thanks for Grandma Teeter in Tifton for the fabulous ice cream topping. I made it, loved it and already thinking about using it as a Christmas gift to very special friends. To Laurie, Muskegon, MI I never dreamed I would get a German Chocolate and a Butter Pecan Sauce. Thank you so much for taking the time to share. I can't wait to make these and have decided to treat myself to a subscription to Taste of Home.
BunnyFace

Does anyone know of a 1 qt. electric iced tea pot? Mr. Coffee used to make one. I used mine for years...but they no longer make it and I can't find another small one!
Thanks! Athena in DE

I had a recipe for cole slaw that had cabbage, carrots and I think onion, (no Peppers). It was made with a heated vegetable oil, vinegar and I don't remember what else. My husband loved it ,and I thought I had saved the recipe, but can not find it now. It could have been from one of the great cooks here or it might even have been from Martha Stewart. I would be very grateful if you would share a recipe that sounds like this one.
Margo/Boston

Angie in Ohio: Would you please give the recipe for Deviled eggs in a bag. If it's easy, it's for me..
Thank you, Candy

I want to thank Peggy in East Texas for sending her d-i-l's recipe,
Bonnie's Sticky Buns, in to the July 5th newsletter for me. I really do appreciate it, and do intend to try them. I was wondering if she knew approximately just how many cinnamon rolls this makes? There are quite a few of us, when our family gets together, so I hope one recipe will be enough.
Judy in Alaska

To Iris in WVA in 6/23 newsletter talking about Pampered Chef Bundt Pan and Apple-core-peeler-slicer. If you follow the directions and season your stoneware before you use it - it is wonderful. I've had the bundt pan since it first came out - it looks really worn and used, and it cooks wonderfully. I've won many prizes for my Banana Nut Bread baked in the Stoneware Bundt Pan. If your cakes are getting overdone, perhaps it is your oven instead of the Pan - bake them for a shorter length of time.

As for the Apple-corer-peeler-slicer, admittedly you need to use fresh apples with as few blimishes as possible, but this is likewise a wonderful product. Slices apples thin so you can pile them into a pie shell in think layers for a full pie that does not sage in the middle when it starts to cool. My daughter is a pre-school teacher and in September the children go to an orchard and pick their own apples and she takes the APCS and the children themselves use it - so it can't be that difficult to use. These are 3 year olds.

Admittedly I've been a Pampered Chef Representative since l989 and I've nearly all of the stoneware and use it very often. Even more valuable to me is the round flat stones - great for warming left over pizza - it's just as crisp as it was when you first ate it - makes great homemade pizzas just like from the pizza parlor.

It is all in reading the directions and learning how to use the product and NEVER letting is soak in soapy water or washing the stoneware with soap. Soaking in hot water and any residue can be lifted right off with the little scraper that comes wiht each stoneware product.
Barb - Illinois

Hi Nancy,
Am always so amazed by the newsletter you put out. My abundant thanks for all your work.

Thought I would mention this since so many seem to have problems with leg cramps. When potassium is lacking in the diet, leg cramps will become a problem.

Also since on the subject of health problems, if someone has grinding of the teeth at night. I learned from a doctor that the lack of vitamin  B5 (Pantothenic Acid) will cause this. A dentist told me that I was grinding away my gold fillings. Soon after getting help from a doctor on other problems, and a vitamin B complex was ordered, I realized I was no longer doing that. The next time I was a patient at the U.Wash. dentistry, I told the instructor about this. He said he had just learned about that and was going to begin taking it himself.
Thank you again Nancy.
A 75 year old gal, Corinne

For everyone who has been so helpful regarding leg cramps, let me ask this. Are these remedies exclusively for leg cramps or will they alleviate full body muscle cramping? Thank you to Corrine and Diane in particular who addressed me by name..JERI! One R!
I have a tip for making it easier to slice layer cake into extra layers. Add one or two extra eggs and a box of instant pudding to the mix. This will make it more dense and therefore sturdier for slicing. I experiment with 4-6 layers using all sorts of fillings that I concoct myself! Yum1
Til next time
Jeri from Glen Cove

Hi Linda in South Texas, and Nancy. First for Nancy, I didn't mean my letter to sound like I was criticizing you. I'm glad that you post every letter that is sent to you. Thanks Linda for your thoughts as well. I certainly didn't mean that other subjects, such as the bar of soap under the sheet for leg cramps, and the product advice, along with many other subjects, shouldn't be discussed. On the contrary, I am a big fan of all the great info that we get in the newsletter, along with the great recipes, and good advice. I was just referring to the corns on the toes, when I suggested that some subjects didn't seem appropriate in here. But as I said, If I'm wrong in my thoughts, I apologize to any member of my "family" who disagree. Nancy, you're still number one, and I hope you didn't take my statement as a criticism. Linda, thanks for your very nice reply. Hope all had a nice 4th, and a good upcoming weekend.
Cheryl in North Olmsted, Ohio

Comment
I didn't take your comments as criticizing the newsletter.  You were just making your thoughts known.  Messages that are insulting or abusive toward a person, group, organization or company are not posted in the newsletter.  Your message was just your opinion about the subject of corns in the newsletter.  I took it as constructive criticism.  I have tried to remember to post food related messages at the top of the newsletter and non-food related to the bottom of the newsletter.
Nancy

Reading your newsletters backwards, I saw a couple of postings about the VAC machines. I cannot stress enough to Dee in W. Lafayette about the importance of keeping on this VAC machine for as long as it takes to heal her incision.

My experience was over a year ago with a first cousin who had open heart surgery. I cannot remember the exactly how it went with her, but she was sent home early from the hospital the family felt. Within a few days she was in serious condition and her brothers took her back to her doctor and he put her back in the hospital. She had staff. They kept her there for several weeks, with her in a very serious condition, some saying she came close to dying. Her brothers came to her defense and argued with them that she needed to stay where they could keep close watch over her...telling them that she was sent home with it in the first place. Finally, when she was sent home, there was still part of it that was open that seemed to never heal. She got in a very bad way again and this time her doctor put her on the VAC machine. It was close to six months that she was on this machine. She had been the care giver for her invalid mother and now others were waiting on both of them. Finally the opening began healing from deep within. A part of her treatment was saline water. That may have been a part of the VAC treatment, I am not sure.

One thing I am certain of is that the VAC machine saved her life.

A few weeks back, one lady, 55 years old, in our neighborhood had a similar thing happen to her after open heart surgery. She got staff and, according to the story her family told, her circumstance of events was very similar to my cousins'. She was taken back to the hospital and passed away within a few days. Her doctor did not recommend a VAC while she was at home and her staff getting worse. You must be thankful that you have it.
Betty in MS

I believe the soap bar in the bed originally came from Dr. Gott's article that is published in many newspapers daily. One person wrote about it and then many other wrote to say how much it worked. He has lots of alternative ideas that people pass on to him.
Nancy in Montana

Nancy,
This is a recipe that might be just what someone needs while all the garden fresh tomatoes are so abundant. It is T'NT. I've made it many times.

Fire and Ice Tomatoes
5 large tomatoes, chopped
1 medium onion, sliced into rings
3/4 cup white vinegar
6-tbspn sugar
1/4-cup water
1-tbspn mustard seed
1/4-tspn cayenne pepper
1 large cucumber, sliced

Combine the tomatoes and onion and set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 or 2 minutes. Pour over tomatoes and onion; toss to coat and refrigerate for at least two hours - tossing every 30 minutes. Add cucumber; toss to coat and refrigerate overnight.
Susana in Louisiana

Linda in Quebec asked about the floor steamer. I bought one while in Calgary last year during the stampede at their trade show. I really like it. I was concerned using steam on my hardwood floors, but so far it hasn't done any harm. It is a lot easier than using the spray and mop method. It's about time to use if on the outside of my windows. I had a hard time getting the steam adjusted to the smallest amount.

While I'm writing I have a request. We are having a family reunion in August. Many cousins of several generations, many who haven't even met each other. I was wondering if anyone has any great ideas to make this special. My daughter is going to make a memory book and a family tree, I'm going to make name tags, a different color for each family leg. We are having a pitchfork fondue dinner one night and a taco bar another night. Three members of one family have birthdays and we are trying to figure out what to do on that day. Love any suggestions any of you might have.
Nancy in Montana

To Cheryl in North Olmsted, Ohio who questioned whether the subject of putting lemon peels between the toes to help get rid of corns was a food subject. I'd say yes. Lemons are food, right? :-D And helping each other is the best thing we can do in life. I'm not interested in every recipe posted so I skip the ones that don't sound to my taste. I can also skip a posting about corns on our toes, but you see I didn't because I knew exactly which posting you were referring to. I hope you'll skip the postings you don't like and favor us with not only your best recipes, but also your best helpful hints, like soap under sheets, or lemon peels for corns. We all need all the help we can get.
Diane

Good Afternoon Nancy,
I would like to respond to the comment that Linda in South Texas said ,I to think that the articles on things not always related to food are very helpful. I have a file for all the recipes I like, but I also have a file for Hints & Idea. So many of the articles have been "old timey cures" and helpful hints that my Mom and Grandma talked about and used.. And I had forgotten about them until I read about them here. I have saved them and I am making my Daughter and DIL a book of the recipes I like and the hints and ideas.
So many times I have read something and said, Oh I remember that. I have tried many of the ideas, and they work. Especially the vinegar for leg cramps. IT DOES WORK!!!!.
So Nancy please don't stop with the hints and ideas. I think this makes the news letter much more interesting. And I appreciate Cheryl's comment that she will still read the news letter, she's a great gal no doubt. Thanks for all that you do Nancy.
Judy Jones
Conroe, Texas

Hi Nancy,.
I have received both your newsletter and the Chitterlings newsletter for some time now. In fact, I go back more than five years with the
Chitterlings e-mails.

I've been on vacation in Oregon for 6 weeks and upon returning find that the Chitterlings group seems to have fallen apart amidst hard feelings and recriminations.

I'm hoping someone in this group can let me in on what has happened.

Each of these recipe newsletters has its own niche, and I hate to see Chitterlings bite the dust. It lacks the camaraderie of this group, but is useful to those looking only for recipes. Its existing group members could start a new Yahoo group and communicate via daily digests if it could pull itself together.

That said, I enjoy your recipe newsletter very much when I can eke out enough time to appreciate it fully. Please keep this group together and don't burn out.

I apologize if anything I've said in this e-mail has offended
anyone... Leah

Comment
My first suggestion is to write to the Chitterings group and ask if there is something you could do to help it stay alive. 

At one time I subscribed to the Chittering's newsletter and have contacted them several times. They seem to be really nice people. I have no idea what happened. I know it takes a great deal of time and effort to get out a newsletter. In this newsletter insulting messages about a person, group, association or company are not posted. I have members that get mad at me and tell me that they will never ever read the newsletter again because I didn't post their message. I normally do not messages for a cause or group or campaign. This members of this group are like family members to me and to each other. It will be sent out as long as I am physically able to do it.
Nancy