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FRESH TOMATO SOUP
1 cup celery (2 stalks, chopped)
1 small onion, chopped
1 carrot, grated
½ green pepper, chopped
¼ cup butter or margarine
4 ½ cups chicken broth
1 qt. fresh tomatoes, peeled and
chopped
½ tsp. curry powder
4 tsps. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup flour
Sauté onion, celery carrot, and green pepper in butter. Add 4 cups broth, tomatoes, curry powder, salt, pepper, and sugar. Heat to boiling. Reduce heat; simmer 20 minutes. Blend flour with remaining ½ cup broth. Gradually stir into soup. Cook until slightly thickened, stirring frequently
CANNED PIZZA SAUCE
4 qts. chopped, unpeeled tomatoes
1 large onion
1 green pepper
1 tsp. crushed red pepper
1 clove garlic
1 tsp. oregano
¼ tsp. basil
2 tsps. salt
¼ cup sugar
¼ cup melted butter
½ cup flour
Put first 3 ingredients in a large kettle. Cook vegetables until soft. Run through colander and reserve juice. Add red pepper, garlic, oregano, basil, and salt. Cook until flavors blend well. Cool. Mix sugar and flour with cooled tomato juice. Stir sauce. Bring to a boil, cook until thickened. Add butter. Put in sterilized jars; seal and process.
HOT SALSA - OH MY GOSH!
3 lbs. tomatoes or cucumbers
1½ lbs. onion
2 jalapeno peppers
Put in food chopper and cook with the following:
1 cup sugar
1 tsp. nutmeg
½ tsp. curry powder
1½ cups vinegar
5 tsps. salt
2 tsps. ginger
1 tsp. cinnamon
1 tsp. dry mustard
Boil till thick and avoid scorching. or use crockpot till thick. Put in jars and process in hot water bath.
NOTE: Always wear gloves while working with hot peppers.
HOMEMADE THICK SPAGHETTI SAUCE
Wash, cut, and core tomatoes to fill kettle. Bring to a boil and cook 5 minutes. Drain in colander. Drip only and save for juice (if desired put pulp through blender 2-3 cups at a time.)
For each kettle add:
1 green pepper
1 medium onion
1 cup chopped celery and leaves
Blend in with tomatoes. Put through sieve. Using thick pulp, season to taste. Simmer 30-60 minutes. Freeze or can.
RHUBARB CHERRY JAM
6 cut up rhubarb stalks
4 cups sugar
Mix together and let stand in refrigerator several hours. Cook for 10 minutes. Add 1 (3 oz.) pkg. Cherry gelatin. Stir until dissolved. Add 1 can cherry pie filling. Mix well. Put in jars. Store in refrigerator or freeze.
Page 2 Top of Page
CINNAMON TOMATO PRESERVES
2 lbs. red, yellow, or green, firm
tomatoes
4 cups sugar
1½ cups water
1 lemon
1 stick cinnamon
2 pieces ginger root (found in
fresh produce section)
Scald tomatoes for 1 minute. Dip into cold water. Skin, but do not core. Combine sugar, lemon, water, cinnamon, and ginger root. Simmer 20 minutes. Remove cinnamon stick and ginger roots. Add tomatoes and boil gently till bright and clear. Cover and let set overnight. Drain syrup and boil. Place tomatoes in jars. Pour syrup over tomatoes. Process and seal.
TOMATO PRESERVES
5 lbs. firm, ripe, red or yellow
tomatoes
8 cups sugar
1 orange, sliced thinly (with rind)
1 lemon, sliced thinly (with rind)
Peel and quarter tomatoes. Cover with sugar and let stand overnight. Drain and reserve syrup. Heat syrup to boiling point, till it spins a thread (at 232°). Add tomatoes, lemon, orange, and heat over low heat, till tomatoes are transparent. Place in jars and seal. Cinnamon sticks can be added.
CUCUMBER RELISH
8 cups cucumber, peeled
3 large peppers
2 large onions
2 tbsps. salt
3 cups vinegar
Grind vegetables. Add vinegar and salt. Boil 15 minutes. Remove from heat. Beat separately: 3 cups sugar, 8 eggs, 1½ tsps. mustard seed, 1 tbsp. celery seed, ¾ cup flour, and 1 cup vinegar. Add to vegetables. Cook until thick. Pour in sterilized jars. Seal. Keep refrigerated. Makes 8 pints.
NOTE: To make homemade tartar sauce, mix equal parts of cucumber relish and mayonnaise. If desired, add sugar and onion to taste.
WATERMELON RIND PICKLES
4 qts. cubed watermelon rind
1 gal. cold water
1 cup canning salt
2 cups vinegar
7 cups sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
¼ tsp. mustard seed
3 sticks cinnamon
½ cup thinly sliced lemon
Pare rind removing green and pink portions. Cut rind into 1" chunks. Dissolve salt in water, add rind and let stand at least 6 hours. Drain, rinse, and cover with water in large pot. Cook until tender; about 20 minutes. Drain and set aside. Combine vinegar and spices (tied in bag) in large pot. Bring to a boil, cook 10 minutes. Add rinds simmer until transparent. Remove spice bag. Pack rinds into hot jars, leaving ¼" head space. Pour liquid over rind, leaving ¼" head space. Remove air bubbles with knife. Seal. Process in boiling water bath, 10 minutes for pints. Makes 6 pints.
SWEET LIME PICKLES
7 ½ lbs. cucumbers, sliced
to bite size pieces
2 cups Mrs. Wages Lime
2 gal. water
Peel and clean cucumbers. Cut as desired. Dissolve lime in water and pour over cucumbers in crock or glass container. Let stand 24 hours. Stir every two hours. Rinse and drain. Soak in clear water for 3 hours.
Syrup:
8 cups vinegar
9 cups sugar
1 tbsp. salt
1 tsp. celery seed
1 tsp. whole allspice
1 tsp. pickling spice, tied in
spice bag
Pour syrup over pickles and let set overnight. Next day boil 35 minutes (cucumbers & all). Jar and seal. Process, or ready to eat.
EASY REFRIGERATOR PICKLES
(3 jars)
4 cups sugar
4 cups vinegar
½ cup pickling salt
1 1/3 tsps. celery seed
1 1/3 tsps. mustard seed
1 1/3 tsps. turmeric
3 onions, sliced
Add 1 sliced onion to each jar and add cucumbers. Mix remaining ingredients. Pour over cucumbers and refrigerate for five days.
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Page 3 Top of Page
FREEZER COLE SLAW
1 med. head cabbage, shredded
1 large. grated carrot
small green pepper, chopped
1 tsp. pickling salt
Combine salt and cabbage and let set for 1 hour. Squeeze out moisture. Add vegetables.
Dressing:
1 cup vinegar
¼ cup water
1 tsp. whole mustard seed
2 cups sugar
Boil 1 minute. Cool to lukewarm. Pour over slaw. put in container, and freeze. Can be refrozen.
GERMAN COLESLAW
1 head cabbage, shredded
1 onion. chopped
1 carrot. shredded
1 green pepper, chopped
1 tbsp. salt
Combine ingredients and let stand 1 hour. Drain. In kettle, put 1 cup white vinegar, 2 cups sugar, 1 tsp. Celery seed, 1 tsp. mustard seed, and ¼ cup warm water. Bring to a boil. Boil for 1 minute. Let cool. When lukewarm, pour over cabbage, mix, and chill. Can be frozen.
JAPANESE CHICKEN SALAD
3-4 cooked chicken breasts, cut
in pieces
1½ heads lettuce
3 green onions, thinly sliced
1 (3 oz.) can chow mein noodles
1 (4 oz.) pkg. slivered almonds
¼ cup poppy seed
Dressing:
4 tbsps. sugar
2 tsps. salt
½ tsp. pepper
4 tbsps. vinegar
½ cup salad oil
Combine everything but noodles and dressing. Refrigerate dressing until ready to serve. Noodles & dressing can be served on the side.
QUICK FREEZING CORN
Cut corn off cob. Measure 15 cups of corn, ¾ cup sugar, ¼ cup canning salt, and 5 cups ice water. Combine ingredients until sugar and salt dissolve. Pack in freezer containers. Freeze.
SUMMER SQUASH SALAD
2 cups sliced zucchini
2 cups sliced yellow squash
¼ cup grated parmesan cheese
¼ cup vinegar
¼ tsp. salt
¼ tsp. pepper
¼ tsp. basil leaves
2 tbsps. vegetable oil
½ tsp. minced fresh garlic
½ cup sliced red onions,
in rings
2 med. ripe tomatoes, cut in wedges
In 2 qt. saucepan, place zucchini and squash. Add enough water to cover. Cook over medium heat until water boils. Drain, and rinse with cold water. Drain well. In large bowl, combine remaining ingredients, except onions and tomatoes. Add all to dressing. Toss to coat. Garnish with onion rings and tomatoes.
NORTHERN BEAN SALAD
1 can Northern beans, drained (2
cups)
2 cup chopped celery
4 cup green pepper
1/3 cup chopped green onion
some sweet red pepper or pimento
Dressing: Soften 1½ tsps. Knox gelatin in 1/3 cup vinegar and set aside. Fry lb. bacon, sliced in pieces. Remove bacon, leaving about 2-4 tbsps. of grease. Add and heat 1/3 cup water and 1/3 cup vinegar. Stir in softened gelatin with ¼ cup sugar, a pinch of dill weed, and some black or red pepper flakes. Pour over vegetables; refrigerate several hours.
SHOESTRING SALAD
1 cup carrots, shredded
1 cup celery, chopped
2 tbsps. chopped onion
½ cup mayonnaise + 2 tbsps.
milk
1 can tuna, chicken or salmon
Combine ingredients. Then. just before serving, top with 1 small can (1 cup) shoestring potatoes or Chinese noodles.
EASY FROZEN CORN
Cut raw corn from cob to measure
8 cups
1 tbsp. salt, or less
1 cup cold water
1 stick margarine
Put in pan and boil for 5 minutes. Put in freezer containers and freeze. Cook as usual.
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CUCUMBER GELATIN SALAD
1 cucumber, peeled and sliced lengthwise
1 med. onion, shredded
1 cup cottage cheese
1 cup salad dressing
1 tbsp. vinegar
1 tsp. salt
1 (3 oz.) pkg. lime or lemon gelatin
1 cup boiling water
Dissolve gelatin in boiling water. Combine with remaining ingredients and chill for several hours before serving.
FROZEN CUCUMBERS
12 large cucumbers, peeled and sliced
2 cups vinegar
2 cups sugar
¼ cup salt
Stir ingredients together and let stand 15 minutes. Put in containers or bags, seal, and freeze.
EASY CANNED FISH
Fresh or frozen fish (per pint jar)
½ tsp. salt
1 tbsp. ketchup
½ tsp. vegetable oil
1½ tsps. vinegar
Clean fish, wash, and skin if desired. Cut in chunks and pack tightly in jars. Add salt, vinegar, oil, and ketchup per jar. NO WATER! Makes its own juice. Seal with 2 piece lids (flat and ring). Process 1 hour and 40 minutes in pressure cooker at 10 lbs. pressure.
CORNBREAD SUGAR COOKIE
Cornbread base:
1 cup cornmeal
1 cup white flour
¼ cup sugar
4 tsps. baking powder
½ tsp. salt
To base add:
2 cups flour
1 cup sugar
½ tsp. nutmeg
½ tsp. cinnamon
Blend and cut in 1 cup shortening until crumbly. Add 2 eggs , ¾ cup milk. and 1 tsp. lemon extract. Mix until soft. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 8-10 minutes. Test with toothpick for doneness. NOTE: Raisins can be added.
BLUEBERRY TEA LOAF
2½ cups flour
1½ tsps. baking powder
½ tsp. baking soda
1 tsp. salt
½ cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. (or more) grated lemon rind
1 tsp. vanilla
1/8 tsp. nutmeg (optional)
1 cup chopped walnuts
1 cup (or more) fresh blueberries,
drain & blot if frozen
Preheat oven to 350°. Grease and flour one 9 x 5 x 2" or two 4 x 7" pans. Sift flour, baking powder soda, and salt. Cream butter, sugar, and eggs until light and fluffy. Add sour cream, lemon rind, nutmeg, and vanilla. Beat until smooth. Gradually beat in dry ingredients, until blended. Stir in nuts; fold in blueberries. Spread into pan. Bake 1 hour & 15 minutes for large pan. For small pans, bake 50-60 minutes. Test with a toothpick. Cool 10 minutes. Remove from pan(s). Cool on cake rack(s).
ZUCCHINI BREAD
Mix together:
3 eggs, well beaten
2 cups sugar
¾ cup oil
Sift together:
2 cups unsifted flour
½ tsp. baking powder
2 tsps. soda
1 tsp. salt
3 tsps. cinnamon
Add to first mixture, and add:
1 tsp. vanilla
2 cups peeled and grated zucchini
squash
1 cup nuts
Mix well. Put in well greased & floured loaf pans. Bake at 350° for 45-55 minutes. NOTE: Could substitute carrots for zucchini using the same amount.
RUTH ANNE'S CHOCOLATE FUDGE FROSTING
2 cups granulated sugar
1 stick margarine
2 tbsps. cocoa
½ cup milk
Boil 1 minute. Remove from heat. Beat by hand with pan in cool water. Add 1 tsp. vanilla and beat until thick.
Page 5 Top of Page
BUTTERMILK BROWNIES
2 cups sugar
2 cups flour
1 cup margarine or butter
¼ cup cocoa
1 cup water
½ cup buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla
Sift sugar and flour in large bowl. Combine butter, water, and cocoa in saucepan. Bring to a boil. Pour over sugar/flour mixture. Mix well. Pour into ungreased jellyroll pan. Bake at 400° for 20 minutes. Prepare frosting 5 minutes before cake is done.
Frosting:
2 cup butter or margarine
¼ cup cocoa
6 tbsps. milk
Combine & bring to a boil: stirring constantly. Remove from heat. Add 1 lb. (3 ½ cups) powdered sugar, 1 tsp. vanilla, and 1 cup chopped pecans. Mix well. Spread on hot cake.
VANILLA EAGLE BRAND ICE CREAM
(6 qt freezer)
2 ½ cups sugar
6-7 eggs
1 can Eagle Brand Sweetened Condensed
Milk
Mix or blend till thick. Add 2 tbsps. vanilla, 1 tbsp. lemon extract, 1 pkg. (3 oz.) lemon instant pudding. Fill ice cream freezer can with whole milk. Process per directions.
NO-EGG ICE CREAM
1 (3 oz.) pkg. vanilla pudding mix
¼ cup sugar
2 cups milk
Cook until thickened. Cool. Add 1 cup cream. At this time you may add about one cup of drained fruit. Put batter in freezer tray. Freeze until ice crystals form. Remove and beat batter in chilled bowl. Return to freezer until firm.
TIP: OIL EQUIVALENT: 7/8 cup oil = 1 cup shortening
COW-PIE COOKIES
(from WMT's Bill Judd)
½ cup margarine
½ cup milk
2 cups sugar
2/3 cup peanut butter
2 tbsps. cocoa
2 tsps. vanilla
salt (optional)
3 cups oatmeal
Boil the first 3 ingredients for 2 minutes. Mix together the remaining ingredients. Drop by rounded teaspoons on waxed paper and let cool.
APPLE FRITTERS
1 cup flour
1½ tsps. baking powder
½ tsp. salt
1 egg, beaten
½-¾ cup milk
1 tbsp. margarine, melted
1 tbsp. sugar
1½ cups tart apples, peeled
and diced
Sift dry ingredients together. Combine remaining ingredients and add to dry mixture using enough milk to form consistency of a drop batter. Fry in deep fat (365-375°) until done (about 5 min.). Could be sprinkled with powdered sugar or sugar and cinnamon.
APPLE CRUNCH
5 cups peeled, cored, and sliced apples
Place in lightly buttered 9 x 13" or 8 x 12" pan.
Combine:
½ cup flour
¾-1 cup sugar
1 tsp. apple pie spice or cinnamon
1 cup oats
Cut in 1 stick of margarine till crumbly. Sprinkle over apples. Preheat oven to 350°. Bake for 50-60 minutes.
APPLE BUTTER
5 qts. apples, chopped
3 qts. sugar
2 tsps. cinnamon
1 tsp. cloves
1 pt. water
½ pt. cider vinegar or cider
Cook on simmer for 2½ hours. Stir Occasionally. Pour in jars. Process.
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"GOOD FOR YOU" from St. Luke's Hospital ...
OAT BRAN COOKIES
(St. Luke's)
¾ cup safflower oil
1 cup brown sugar
1 cup sugar
4 egg whites
1 tsp. vanilla
1½ cups flour
2 1/3 cups oat bran
1 tsp. soda
½ tsp. salt
1 cup chopped walnuts (optional)
½ cup raisins
Mix ingredients, except nuts and raisins, in food processor and mix well. Add nuts and raisins. Turn on for 1 second to combine. Drop by teaspoons, shape, and flatten gently. Bake at 350° for 10-12 minutes. Makes 4 dozen.
DOG BISCUITS
(St. Luke's)
2 ½ cups wheat flour
½ cup non fat dry milk
1 tsp. sugar
1 tsp. salt
6 tbsps. margarine
1 egg
¾ cup water
3 tbsps. bouillon
Mix ingredients together. Knead for 3 minutes. Roll out dough to ½ to 1 inch thickness. Cut into shapes. Bake at 350° for 30 minutes.
CHOCOLATE CHIP CHEESE CAKE SUPREME
1 cup chocolate wafer crumbs
3 tbsps. melted margarine
3 (8 oz.) pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 tsp. vanilla
1 cup small semi sweet chocolate
chips
Combine crumbs and margarine. Press into bottom of a 9 inch spring form pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar, and flour in mixing bowl. Beat at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chips. Pour into crust. Bake at 325° for 55 minutes. Let cool on rack for 10 minutes. Loosen rim from pan. Chill. Serve with whipped cream, strawberries. fudge on side. sprig of mint, etc.
PUMPKIN DESSERT CAKE
6 eggs
1 (12 oz.) can evaporated milk
1 cup sugar
1 (29 oz.) can pumpkin
¼ tsp. salt
1 tsp. cloves
1 tsp. ginger
2 tsps. cinnamon
Beat eggs. Add milk and pumpkin. In small dish, combine dry ingredients and add to egg mixture. Pour into a 9 x 13" ungreased pan. Use plain yellow cake mix with 1 stick of butter. Crumble and add ½ cup of nuts. Sprinkle over top and bake at 350° for 50 minutes. NOTE: 2 ½ tsps. pumpkin pie spice can be used instead of last 3 spice ingredients.
PEACH NO-BAKE PIE
Use one cooked pie shell or graham cracker crust.
Cook 1 cup sugar, 1 cup water, and 3 tbsps, corn starch till thick and clear. Add one 3 oz. package peach or apricot gelatin (dry). Cool. Scald peaches to remove skins and slice. Alternate fruit and syrup to crust.
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Page 7 Top of Page
MICROWAVE CARROT CAKE
1¼ cups all purpose flour
1 cup packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. salt
1 cup shredded carrots
1 (8 oz.) can crushed pineapple,
undrained
½ cup vegetable oil
2 eggs
1 tsp. vanilla
In medium bowl, mix first 7 ingredients. Add remaining ingredients. Beat at medium speed with mixer for 2 minutes; scrape bowl frequently. Pour into ungreased 9 inch square baking dish or Bundt pan. Shield baking dish corners. Place on saucer in microwave. Cook on medium high for 6 minutes. Rotate dish once. Remove shields. Cook an additional 8-10 minutes. rotating every 3 minutes in microwave until center springs back. Cool. Serve with cream cheese frosting.
PICTURE-PERFECT PINEAPPLE UPSIDE-DOWN CAKE
3 (8 oz.) cans sliced pineapple,
in juice
1 cup firmly packed light brown
sugar
1/3 cup margarine, melted
7 maraschino cherries, halved
½-¾ cup chopped nuts
1 pkg. (2 layer) yellow or white
cake mix
1 envelope whipped topping mix
Drain pineapple; reserve juice. Combine brown sugar and butter in 9 x 13" pan. Arrange pineapple slices in pan. Place cherry half, cut side up, in center of pineapple slices. Sprinkle with 2 tbsps. reserved juice and nuts. Combine dry cake mix, whipped topping mix, eggs and remainder of juice, plus water to make 1 cup. Put in large bowl and blend. Beat at medium speed for 4 minutes. Spoon over mixture in pan. Bake at 350° for 50-55 minutes. Let stand for 10 minutes. Invert onto plate, but leave pan on top an additional 1 minute. Remove pan.
BLACK BOTTOM CAKE
1½ cups sugar
1 tsp. salt
4 tbsps. margarine
2 tsps. vanilla
4 tbsps. cocoa
2 cups flour
4 tsps. baking powder
1 cup milk
Prepare like any cake mix. Pour into a greased 9 x 13" pan.
Topping:
1 cup sugar
6 tbsps. cocoa
1 cup brown sugar
vanilla to taste
salt to taste
Stir and sprinkle over cake. Gently pour 2 cups cold water over top. Bake at 350° for 35-45 minutes.
BLACK MAGIC CAKE
1¾ cups flour
2 cups sugar
¾ cup cocoa
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong coffee, cooled
1 cup sour milk
½ cup vegetable oil
1 tsp. vanilla
Combine dry ingredients. Add wet ingredients. Beat on slow till blended; then 2 minutes on medium. Bake in two 8" pans or a 9 x 13" greased and floured pan at 350° till done, or about 20-30 minutes. Batter will be watery NOTE: To sour milk add 1 tbsp. vinegar to 1 cup milk.
BLUEBERRY COFFEE CAKE
1½ cups flour
1 cup sugar
2 tsps. baking powder
½ tsp. salt
1 egg, plus enough milk to make
1 cup
½ cup blueberries
½ cup brown sugar
1 tsp. cinnamon
3 tbsps. butter
Preheat oven to 350°. Mix first 5 ingredients. Fold in blueberries. Pour batter into greased 8 x 11" pan. Combine brown sugar and cinnamon. Sprinkle on top of batter. Bake for 30 minutes. Drizzle on melted butter.
Page 8 Top of Page
NEW BLUE PUNCH
(Serves 50-75)
1 gal. water
½ cup sugar
16 (6 oz.) cans frozen lemonade
Mix ingredients. Add food coloring, ¼ tsp. green and 1 scant tsp. blue. Add a few drops at a time, until shade desired. Add 11 (12 oz.) bottles 7-Up and ½ gallon pineapple sherbet before serving.
CHERRY SYRUP
Use pitted sour cherries. Bring 1 cup sugar and 1 cup water to a rapid boil, and stir. Pour syrup over fruit in jars. Seal and process 10 minutes in hot water bath.
FREEZER SMORES
Some graham crackers
2 cups whipped topping, thawed
¾ cup mini marshmallows
½-¾ cup chocolate
chips
Stir whipped topping, marshmallows, and chocolate chips together. Spread between graham crackers. Store in airtight container. Freeze for about 4 hours.
CRICKET BAIT
9 ozs. Borax
2½ ozs. cornstarch
2½ ozs. plaster of paris
1½ ozs. cocoa
Mix together Place in bottle caps near crickets.
POTATO DUMPLING
4 large potatoes, cooked with skins.
peeled and shredded.
1 egg
1 tsp. salt
flour
Mix first 3 ingredients and add flour in small amounts till dough forms. Dough will be slightly sticky, but not firm. Form balls and drop in boiling water. Cook over medium heat.
Once again it's time for freezing vegetables and football snacks ... where does the summer go!
Canning and cake recipes were popular on Open Line the last couple of months, as well as salads. Even if you don't can, I'm sure you'll find something that sounds good and worth trying.
Gary and I are already working on putting together a special pre holiday collection of recipes for the November/December issue. We welcome any early holiday recipes you'd like to share with our listeners. We'll try and share some favorites from the past. Call us Monday through Friday from 1 to 2:00 p.m. (A IT, reminder that the Saturday Open Line is on hiatus during the football season, but will return in December at its normal 10:00 a.m. hour.)
Shhhhhhh ... rumor has it the subscription rate will be going up the first of the year, so be sure to send us your renewal as early as possible to avoid the rate increase. Also, you'll want to take advantage of the holiday gift subscription offer included in this issue. Send us five now subscriptions and you'll receive a year FREE! Deadline is November 27. We took forward to your renewal and meeting five new friends.
