Lunch Boxes, Oddles of Frugal Recipes and Project Gutenberg – HBHW Newsletter

August 18th 2009


Looks like we’re slowly getting back into the swing of things with these weekly newsletters. I’d like to start off this week by thanking everyone that took the time to submit a frugal recipe this past week. We had a total of 68 submissions and I can’t wait to see which one will be voted the favorite reader submitted recipe. You can vote and of course check out all the different recipes here.

I’ll announce the winner of this little frugal recipe contest next week.

Next, I had a great idea for the “I’m looking For” section of the newsletter. It’s been bothering me that anyone that submits a request has to wait a week (or more) to see all the responses in the following newsletter. Plus it was a  little confusing for readers to figure out how they should reply to the requests.

One reader (I’m sorry I don’t remember your name), emailed me a few weeks ago suggesting that we should have a way to respond directly to each request. At the time I didn’t think there was a way to do this, but I kept going over it in my mind and with the help of some friends, I was able to come up with a solution this weekend.

I set up a new page that will allow you to submit your “I’m Looking For Requests”. That page is here:

The requests will still be in each newsletter, but you can also view all previous requests here

If you have a tip or recipe to share for a particular request, simply leave a comment. The comments are published daily. If you’ve submitted a request, you’ll be able to watch the responses come in almost immediately.

I’m very excited about this and think it will work out nicely for everyone.

Last but not least, you should have gotten an email from me earlier this morning about a special “Thank You” sale I am holding for the next for days. Check your email inbox for more information or visit:

That’s it for this week. As always, I welcome your comments and suggestions. Feel free to email me at

Warm Regards,

Susanne – The Hillbilly Housewife


Freezer Ebook and Recipe Collections

Grab yours at Offer Expires 8/21/09
Inspirational Quote

“Trouble is part of your life, and if you don’t share it, you don’t give the person who loves you a chance to love you enough”. -  Dinah Shore

Reader Question

I was wondering if you would be able to answer a few
questions: The first question is about Lemon and Orange Zest. I have many
recipes that call for peel or zest. I keep dried zest on hand for  these
recipes, but don’t know how to convert it to “the zest of one Lemon or
Orange” what is the quantity of the zest of 1 lemon or orange? Also many
recipes call for the juice of 1 lemon or orange, what is the quantity of
juice that I need to use for 1 orange or lemon?

The second question is about Garlic. I prefer to use minced garlic, but I don’t know how much
minced garlic equals 1 clove of garlic. If you could help me with these questions, I’d really be grateful.

Hi Jeanne, excellent questions.
1 medium lemon equals approximately 1 teaspoon of lemon zest and two tablespoons of lemon juice. An orange has about 2 teaspoons of grated peel and 1/3 of a cup of juice.

And here are the conversions I use for garlic:

1 small clove Garlic = 1/2 to 1 teaspoon minced
1 medium-size clove Garlic = 1 to 1 1/2 teaspoons minced = 5 g /.18 oz
1 large clove Garlic = 2 to 2 1/2 teaspoons minced
1/8 teaspoon Garlic powder = 1 clove Garlic
1 teaspoon bottled minced garlic = 2 medium cloves, minced

News From The HBHW Club

This is a new section of the newsletter. Each week I’m going to share some tidbits of what’s going on at the HBHW Club with you. I hope you enjoy these extra tips, recipes and ideas and of course would love to have you join the club. As a HBHW newsletter subscriber, you can join for only $10 per month here:

Here’s one of the recipes that were submitted this past week.

Marinaded Zucchini & Cucumber Salad

* 2 zucchini, scrubbed clean and sliced in discs
* 2 cucumbers, scrubbed clean and sliced in discs
* 1 red onion, peeled and sliced in discs

In glass dish, layer the three ingredients above.

* 1 cup water
* 1/4 cup sugar
* 1 tsp salt
* 1 cup white vinegar
* 1 tsp garlic salt
* 1 tsp black pepper

In sauce pan, heat water until just hot, not boiling.  Add the sugar and salt, stirring until dissolved.  Add the vinegar, garlic salt, and black pepper, stirring until blended.  Pour the sauce over the layers of vegetables in bowl.  Refrigerate for at least an hour.  This will last several days in the refrigerator.

And here are some of the other recipes that have been added in the past few days.

  • Ballpark Chili Dogs
  • Fancy Beef Burgundy
  • Sweet ‘n’ Sour Sauerkraut Salad
  • Pretty Pink Cabbage and Beet Salad
  • Overnight Spinach Dip

All in all, we have over 170 new recipes in the member area already.

This week we’ve been talking about shopping at Aldi, how to make it through a though few weeks when money is tight (for example while you’re changing jobs), and meal planning.

Ready to join us? We’d love to have you!

Featured Article

School is starting back up around here and it’s time to dust of the good old lunch boxes. By the way … lunchboxes are great for adults who work outside the home as well. It’s much healthier and more economical to carry your lunch than to eat out. Here are some great tips for packing a lunch.

Lunch Box Basics

Frugal Tips

I have a couple of tips:

I use all my junk mail and cardboard to
strip mulch. I haven’t used a rototiller in years.
Lay down the mail and/or cardboard where you want a garden spot. Add grass trimmings, hay from the hen house or straw. Keep adding as the pile will flatten out. In a year or less the dirt in that area will be like whipped cream.

If you keep indoor birds the dirty paper from their cages can be used for the
strip mulching project.

Every so often I am given a dozen roses (love it!! who doesn’t!!!)…when I cut them
to fit a vase I save the cuttings. I put them
in a pot of dirt and on into the sunroom.
Some “strike”, some don’t. But what a great way to get free roses.


Are you acquainted with Project Gutenberg? This is the link, if you’re
unfamiliar. I’ve been reading the classics for free since around 2000
thanks to this website. I know many schools still require book reports, and
I’m sure homeschooling parents do something similar. The school library can
only provide so much, especially to the child that has read their way
through most of it. Anyhow, I think it would be useful tool for parents who
cannot afford to buy many books, and for teenagers who don’t want to spend
the time in the local library trying to find a book for a report. There
are also no late fees to worry about. If you find it to be a useful, maybe
you can share it with others.

Thanks for your website, and all the great information!



Instead of sharing even more frugal recipes with you, I recommend you browse through all the recipes submitted by readers since last week. You’ll find all kinds of things from one dish dinners to desserts. To view all 68 recipes that were submitted by fellow HBHW readers and vote for your favorite visit:

If you would like to share a favorite recipe and have me publish it in an upcoming edition of the HBHW newsletter, go here to submit it:

I’m Looking For:

This section is going to be all about you. If you are looking for a particular recipe or a tip on how to do something, submit it here and I will post it in an upcoming newsletter. I’ll give you my input and will also post any suggestions other readers of the newsletter come up with. So take a moment to write me your questions and of course if you have a tip or idea for any question posted in this section feel free to leave a comment under that particular request.

Here’s this week’s requests:

Country Biscuits

My grandmother who live in Arkansas used to make the best biscuits. They were more like a dinner roll. She cooked them in a wood stove. I found the same type of biscuit in a restaurant in the south once but can’t seem to find the actual recipe. Can anyone …

Oven Canning Method

I have always canned every year using the old fashioned way of using the hot bath canning method. This year I read of a new way of canning. I fill my clean jars with whatever I am canning and put them all in my oven. Turn the oven on to 250 degrees. When the oven is preheated …

Bread Machine Recipe Without Yeast

My daughter is allergic to yeast. I would like to find a bread recipe to use in my bread machine that contains no yeast, but the bread is not hard…

Gluten Free Recipes

I’m writing to request any info you or your readers may have related to a gluten-free lifestyle. I was recently diagnosed with Hashimoto’s disease and have been told I now need to eat gluten-free …

Gob or Whoppie Pie

I grew up in Western Pennsylvania–the land of the wonderful “gob”, known in other parts as a “whoopie pie”. I have several recipes for gobs, but the homemade white filling …

Dry Dip Mixes

I’m looking for recipes for the dry ingredients to mix for dip (that you can mix with sour cream, yogurt, or cream cheese). I would like to mix …

Stuffed Pepper With Chicken

My husband told me about a dish that he used to eat at his best friends house when he was younger. I can’t find anything like it and I’ve been searching for a couple of years …

Friendship Cake

My mom (May She Rest In Peace) had a friend that used to make something around the holiday’s called friendship cake. It took about a month or so …

Please remember to look at each of these requests and leave a comment if you have a recipe or tip to share. Your help is very much appreciated by both me and the readers who are asking for help.

And here are last issue’s requests followed by the recipes and ideas submitted since then:

I recently went on a trip to Springfield, IL. While there, my family ate at a restaurant called Ryans. On their buffet was a dish that looked like chopped cooked cabbage, but it had a light vinegar?flavor, similar to sour kraut,?and bits of bacon. It was served hot. I was wondering if anyone had a recipe for this dish or something similar. I really enjoyed trying something we aren’t familiar with in the northern reaches of Wisconsin!

In response to Melissa asking about a recipe at Ryans in IL….that dish sounds “wilted lettuce”.  It’s simply fried bacon, grease and all and vinegar (some people also add sugar) heated and poured over chopped lettuce.  I never used any measurements, just trial and error.  The bacon grease and vinegar should come to a boil.


I’m looking for a recipe for berry cobbler. Someone I knew made this, but we don’t keep in touch anymore. It did not have a bottom crust but had some sort of crumb topping. It was the best ever, and I’d love to find a recipe.

Easy Berry Cobbler
(can also use with peaches)
1 cup Biscuit Mix (I use the HBHW recipe from your site for mine)
3/4 cup sugar
3/4 cup milk
A few tablespoons of butter / margarine
1 quart of berries (with juice, if any)

Preheat oven to 350 F. Put butter in cubes into pan(s) – I use a couple of
small pans, but this could be made easily in a 9×9″ square pan, too. Put
pans into oven to melt butter while mixing other ingredients.

Mix the biscuit mix, sugar, and milk together – should be something like the
consistency of pancake batter. Remove the pans from the oven with the melted
butter in them. Pour the batter into the pans, then spoon fruit into the
pans on top of the batter. Bake at 350 for 30 minutes, or until golden

Bethany T.
Clinton, Tennessee


A friend just told me about some really good pickles she used to purchase from the Amish. They were watermelon rind pickles. I was wondering if any readers might have the recipe? Thank you!

This is for Miranda who wanted a Watermelon Rind Pickle recipe. I actually have 2.
4-5 qts. (4lbs.) watermelon rind- trim off the outer green skin and leave a
thin line of pink on the inside
Salt water solution (2 Tblsp. salt to 4 qts water)
2 cups cider vinegar
7 cups sugar
1 Tblsp. whole cloves
3 sticks cinnamon
1 piece ginger root about 1 in. cube
optional- red or green food coloring

Cut watermelon rind into 1″ squares and put in 2 gal. crock or similar container. Cover with salt water solution, cover and let stand 24 hrs. at room temp. Drain and rinse with cold water. Cover with ice water and let stand for 1 hr. Drain. Put in 4 qt. pot and cover with boiling water. Bring to a boil, reduce to a simmer for about 10 min. until tender. Drain.
Combine vinegar, sugar and spices tied in a cheesecloth bag in a 4 qt pot. Bring to a boil then add the rind. Cook gently until rind is translucent. Remove bag of spices and add optional food coloring. Turn rind and syrup into a 1 Gal. crock. Cover and let stand at room temp. for 24 hrs. at room temp. Drain off syrup into another pot and heat until boiling. Pack rind into 6 sterilized jars, cover with hot syrup, seal and process in a boiling water bath for 5 min. Remove from boiling water bath. Makes 6 pints

Rosy Watermelon Pickles
4-5 qts.watermelon rind prepared as previous recipe
Salt water solution
2 cups cider vinegar
1 1/2C. water
6 2/3C. sugar
2 tsp. whole cloves
2 sticks cinnamon
1 tsp. peppercorns
1 piece ginger root 1″ cube
1/2 cup (4 oz. jar) maraschino cherries

Trim watermelon as before, cut in 1″ chunks, put in 2 gal. crock or similar container, cover with a salt water solution (3 Tblsp. salt to 4 qts. water) Let stand 24 hrs. at room temp. Drain. Cover rind with boiling water and gently boil for 1 1/2 hrs. Drain. Put in 1 gal. crock or bowl, cover with ice water and let chill for 1 hr. Drain. Combine vinegar, sugar, 1 1/3 C. water and spices tied in a cheesecloth bag into a 4 qt. pot. Bring to a boil. Add rind and boil gently for about 30 min. Remove spice bag. Put rind and syrup in crock and let set in a cool place for 24 hrs. Pour rind and syrup back into a 4 qt pot and add maraschino cherries. Bring to a boil. Pack into 5 sterilized pint jars covering rind with syrup. Seal and process in a boiling water bath for 5 min. Remove from boiling water bath. Makes 5 pints

In either one of the above recipes, if you like it strongly spiced, you can double the amount of each spice or to your tastes.

I hope this is what Miranda was looking for.

I found this recipe in an old cookbook

Watermelon Pickles

Rind of one large melon.  Cut green and red parts off.  Cut white part in small pieces and soak 24 hours in 1 gallon water and 4 teaspoons salt.  Drain well and cover with clear water.  Boil until tender, about 1 hour.  Drain.  Make syrup of 2 quarts cider vinegar, 7 pounds sugar.  Put the following spices in a bag (or tea ball):  4 teaspoons whole cloves, 4 large sticks cinnamon, broken.   Boil syrup 20 minutes with spice bag.  Remove bag and put in melon and 1 large bottle maraschino cherries.  Boil 30 minutes.  Let stand overnight.  Bring to boil and seal.


There is a local resturant that has a buffet and they have several assorted salads.  One thing my son really wants me to make is the Pink Stuff (as he calls it).  I believe it is Strawberry flavored maybe with Jello.  It is very thick, stiff and smooth.  It is pink and has a hint of strawberry flavor.  I just do not know what is in it.  If someone could help my 6 year old would love it!  Thank You in advance for your time and help.


Jell-o Strawberry Fluff
Two 3-ounce packages of strawberry flavored gelatin
One 16-ounce package to cottage cheese
One 8-ounce container of frozen whipped topping, thawed
One 20-ounce can of crushed pineapple, drained

Mix all ingredients together in a large bowl until well combined.
Refrigerate until chilled, and serve.
Bethany T.
Clinton, Tennessee

Our Pink Stuff is cherry, but I suppose you could adapt it??? I’ve also
seen variations of this recipe that do include Jello and nuts, but this is
the way we love it!

*Pink Stuff*


16 oz. Tub of Whipped Topping, thawed

1 can crushed pineapple, drained

1 can cherry pie filling

1 can sweetened condensed milk


Mix all ingredients in mixing bowl. Chill to set.


The reader request for a recipe for “pink stuff” made me grin.  When I was a child my grandma made a version of this and we called it Grannie’s Green Stuff.  Here’s her recipe – to make the “stuff” (which was originally called Shamrock Salad according to the 1950s newspaper recipe) pink you just substitute strawberry jello for lime.  I’ve also added frozen strawberries to this and it’s yummy.

8 ounces Cool Whip
8 ounces cottage cheese
1 package lime jello
8 ounces crushed pineapple
1/4 cup chopped pecans

Drain pineapple well; reserve juice.  Boil juice and dissolve jello in it, then cool.  Mix cottage cheese, Cool Whip, nuts and pineapple together.  Mix in jello and refrigerate.

What you are looking for sounds a lot like what my family calls Strawberry Fluff (my mom-in-law calls it Mennonite Jello).

Boil together for 3 minutes:
6 oz. box flavored gelatin
6 oz. box instant vanilla pudding
4 cups liquid (water or fruit juice)

Let cool, then mix in:
16 oz. whipped topping

Let thicken, then add:
4 cups total of chopped fruit, miniature marshmallows, nuts, etc.– Have fun!

I didn’t specify the flavor of gelatin or type of fruit. We always use strawberries and strawberry jello, and no nuts or marshmallows. You could also use lime jello/pineapple chunks/walnuts; orange jello/mandarin oranges; etc.
Here is recipe for Kris who was looking for the pink stuff for her little boy. This was my daughter’s favorite when she was a little girl.

1 large box jello (any flavor) and 1 large container cool whip
1 small box jello and 1 small cool whip

Prepare jello per package directions. After jello is set add cool whip and combine using mixer until blended. Refrigerate until set for a few hours. This can be put in a pie shell for a quick easy pie.


In response to Lana who is looking for the Pink Salad recipe……that is exactly what we called it growing up and my granny would make this….

1 can of strawberry pie filling
1 large tub of cool whip
1 can eagle brand milk
mix well and place in fridge

You can make this with cherry or blueberry pie filling as well



I’m looking for some camping recipes that I used to have where you put the entire dinner in alum foil and cook on grill or open fire. Do you have any in past editions. Thank You.

My husband’s family makes a “Hobo Dinner”.  Take your aluminum foil, spray with Pam, make hamburger patties, put 1 or 2 in and then add sliced potatoes, carrots and onion.  Add whatever seasonings you wish.  We make them individual (some don’t like onions or certain seasonings)  We bake them in the oven, but you could cook them on the grill or fire (Put in the coals)


This is in response to Lana requesting camping recipe for a meal wrapedin tin foil and cooked on a grill or open fire.

We call them hobo dinners. We make hamburger patties, cut up a potato, cut up a onion and use carrots.  Put a hamburger pattie. sliced onion, sliced potato, and carrots in tin foil. We make one for each person.  Then you can either put on grill or put in open fire. We put ours in open fire. Don’t know how long to cook it, we just always check ours every so often.
I have also cooked these in the oven in winter so the kids can have their own special “meals”.



I am looking for a recipe for an onion pie. It is actually a sweet recipe
with onions in sort of a custard base. I had this a few years back and it
was delicious yet I have been unable to locate a recipe for it. I am also
looking for a recipe for Macaroni and cheese that has a can of tomato soup
in the cheese sauce base. My mom made this when I was a little girl and
never wrote the recipe down and since she passed away I have been searching
for something similar to it.
Thanks for the help!

For the person wanting the onion pie here is my family’s recipe that we got from Passport IL restaurant cookbook.

Passport Onion Pie

30 small saltine crackers
3/4 cup butter, melted
3 cups sliced Onions, Sweet is best for this recipe
1/2 cup cheese
1 1/2 cups scalded milk
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Crush crackers; mix with 1/2 cup melted butter to make crust.  Pat in bottom of pan.  Saute onions in 1/4 cup butter until golden brown.  Be sure onions are well done and tender.  Cook over very low flame.  Put these on top of crackers crumbs in shallow casserole dish.  Sprinkle cheese on top of onions.

Mix milk, eggs, salt and pepper together and pour mixture over onion-cheese mixture.  Bake at 350 for 30 minutes or until custard sets.


Love this recipe!

Sweet Onion Tart

1 lb sweet onions, sliced

¾ c sour cream

2 eggs beaten

¾ tsp salt

¼ tsp pepper

2 c mixed cheeses

1 frozen pie crust

Preheat oven to 400. Saute onions. Mix sour cream, eggs, salt, pepper, and 1 c cheese. Add onions and mix. Pour into pie crust. Bake for 30 minutes or until set. Add remaining cheese on top and melt.



A friend is looking for Porky’s Seasoning he bought a few years back at the Minnesota State Fair. He can no longer get it as he heard the person died and his wife may not take over the business. I would appreciate a recipe if anyone has been able to duplicate it.

The company appears to still be in business: the seasoning can be ordered for $4 a

I couldn’t find a copycat recipe though, in time, it still may surface!
Tina S

In response to Carol who is looking for Porky’s seasoning-there is a website at that has 8 different kinds of dry seasoning for sale.  I have never tried them, so I can’t duplicate them and it lists some ingredients then says “and a secret ingredient or two” but maybe it would help the friend that is trying to make it.


I was reading through all of your requests and I realized that I have a request and I am hoping you can help me.  My mother-in-law used to make an orange cake with orange icing that was to die for.  Every time I asked her for the recipe she made an excuse to not give it to me.  She is now in her late nineties and also My ex-mother-in-law so I don’t want to bother her for the recipe anymore.  More to the truth I am sure she still won’t give it to me and my ex husband does not know it.  If anyone has an orange cake recipe I would love the recipe. Thanks,

The cake that Grace is looking for could be a creamsicle cake. If this is it, you make a white or yellow boxed cake mix and cool. Mix a box of orange jello mix with 1 c. of hot water. Then you use the handle of a wooden spoon to poke holes in the cake, pour jello over cake and then cool in refrigerator for 1-2 hours. Normally I ice it with cool whip, but you could mix a tsp. of orange extract into the cool whip before icing the cake.


All credit to…

Baked Macaroni and Cheese with Tomato

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 6
“This is a quick and easy dinner or lunch recipe that has been in my
family for years. Tomato soup adds a twist of flavor.”
1 pound macaroni
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups milk
3 cups shredded Cheddar cheese
8 tablespoons butter, divided
1/4 cup dry bread crumbs
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of
lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes
or until al dente; drain. 2. In large bowl, combine macaroni, soup, milk,
cheese and 6 tablespoons butter. Pour into 9×13 baking dish. Top with bread
crumbs and dot with remaining butter. Bake for 45 minutes or until golden
brown and bubbly. ALL RIGHTS RESERVED © 2009 Printed from 8/11/2009

Tina S.

Inspirational Story


Author Unknown

Tess was a precocious eight years old when she heard her Mom and Dad talking about her little brother, Andrew. All she knew was that he was very sick and they were completely out of money. They were moving to an apartment complex next month because Daddy didn’t have the money for the doctor bills and our house. Only a very costly surgery could save him now and it was looking like there was no-one to loan them the money. She heard Daddy say to her tearful Mother with whispered desperation, “Only amiracle can save him now.”

Tess went to her bedroom and pulled a glass jelly jar from its hiding place in the closet. She poured all the change out on the floor and counted it carefully. Three times, even. The total had to be exactly perfect. No chance here for mistakes. Carefully placing the coins back in the jar and twisting on the cap, she slipped out the back door and made her way 6 blocks to Rexall’s Drug Store with the big red Indian Chief sign above the door.

She waited patiently for the pharmacist to give her some attention but he was too intently talking to another man to be bothered by an eight year old at this moment. Tess twisted her feet to make a scuffing noise. Nothing. She cleared her throat with the most disgusting sound she could muster. No good. Finally she took a quarter from her jar and banged it on the glass counter. That did it!

“And what do you want?” the pharmacist asked in an annoyed tone of voice. “I’m talking to my brother from Chicago whom I haven’t seen in ages,” he said without waiting for a reply to his question.

“Well, I want to talk to you about my brother,” Tess answered back in the same annoyed tone. “He’s really, really sick … and I want to buy a miracle.”

“I beg your pardon?” said the pharmacist.

“His name is Andrew and he has something bad growing inside his head and my Daddy says only a miracle can save him now. So how much does a miracle cost?”

“We don’t sell miracles here, little girl. I’m sorry but I can’t help you.” the pharmacist said, softening a little.

“Listen, I have the money to pay for it. If it isn’t enough, I will get the rest. Just tell me how much it costs.”

The pharmacist’s brother was a well dressed man. He stooped down and asked the little girl, “What kind of a miracle does you brother need?”

“I don’t know,” Tess replied with her eyes welling up. “I just know he’s really sick and Mommy says he needs a operation. But my Daddy can’t pay for it, so I want to use my money. “How much do you have?” asked the man from Chicago.

“One dollar and eleven cents,” Tess answered barely audibly. “And it’s all the money I have, but I can get some more if I need to.”

“Well, what a coincidence,” smiled the man. “A dollar and eleven cents — the exact price of a miracle for little brothers.” He took her money in one hand and with the other hand he grasped her and said “Take me to where you live. I want to see your brother and meet your parents. Let’s see if I have the kind of miracle you need.”

That well dressed man was Dr. Carlton Armstrong, a surgeon, specializing in neuro-surgery. The operation was completed without charge and it wasn’t long until Andrew was home again and doing well. Mom and Dad were happily talking about the chain of events that had led them to this place. “That surgery,” her mom whispered. “was a real miracle. I wonder how much it would have cost?”

Tess smiled. She knew exactly how much a miracle cost… one dollar and eleven cents….plus the faith of a little child.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful. And by all means feel free to forward the newsletter to family and friends or even better, encourage them to subscribe to it.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife


Freezer Cooking Made Simple Freezer Cooking Made Simple