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auntie2atrio
08/03/2007, 08:11 PM
RECIPE NEWSLETTER #7: JULY 1, 2007
RECIPES IN THIS NEWSLETTER:

SIDES:

BROCOLLI SALAD
MEDETERANNIAN MARINATED VEGETABLE SALAD

SAUCES:

MY FAVORITE BARBEQUE SAUCE
CHEDDAR CHEESE FONDUE

MAIN DISHES:

GRILLED SWORDFISH
LEMON & OREGANO RUBBED GRILLED CHICKEN
GRILLED PITA WITH GREEK SALAD
GRILLED FISH TACO
BEEF & MUSHROOM DIJON


DESSERTS:

HERSHEY'S BEST BROWNIES
BERRY COMPOTE
BERRY FRUIT TART
BERRIES ROMANOFF
CHOCOLATE BLISS CARAMEL BROWNIES
EASY OREO TRUFFLES

COOKIES & CAKES:

TRUDY'S CELEBRATION CAKE



SPECIAL INSERT INCLUDED IN THIS NEWSLETTER:

VITAMINS: A GUIDE TO GOOD HEATH 5-26-07

SOURCES USED IN THIS NEWSLETTER:

KRAFTFOODS.COM
SAN DIEGO UNION TRIBUNE (NEWSPAPER)
GOURMETMAGAZINE.COM
REDBOOKMAGAZINE.COM
TRUDY (RECIPE CLUB MEMBER FROM ILLINOIS)
TERRY (RECIPE CLUB MEMBER FROM NEW JERSEY)
JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA)
SAN DIEGO UNION TRIBUNE SUNDAY EDITION "PARADE MAGAZINE" 5-20-07
STARTSAMPLING.COM

SOURCES USED FOR THE SPECIAL INSERTS:

PREVENTION.COM

RECIPES:

SIDE DISHES

BROCOLLI SALAD
SOURCE: TERRY (RECIPE NEWSLETTER MEMBER FROM NEW JERSEY) 6-20-07

INGREDIENTS:
(Salad)
4 cups brocolli, washed & cut into small pieces
1/2 cup green onions, sliced
2/3 cup almonds, slivered
1 cup green grapes
1 cup red grapes
8 slices bacon, crumbled, OR you can use "bacos" (found in your salad dressing section of your grocery store)
(Dressing)
3/4 cup mayonnaise 1/4 cup sugar

INSTRUCTIONS:
Mix the mayonnaise & sugar together for your dressing. Toss all other ingredients together. Mix dressing & salad ingredients together. Chill for a few hours.

MEDITERAINEAN MARINATED VEGETABLE SALAD
SOURCE: JULIE (RECIPE CLUB MEMBER FROM SOUTH CAROLINA) 6-20-07

INGREDIENTS:
2 large tomatoes, cut into wedges
1 green pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 zuchinni, cut lengthwise, then sliced
1/4 cup red onion wedges
1/2 cup italian dressing
2 tablespoons basil, chopped
2 cloves garlic, chopped
1 cup italian style cheese crumbs

INSTRUCTIONS:
Toss vegetables in a large bowl. Combine the dressing, basil, & the garlic. Pour over the vegetables; toss to coat. Add the cheese & mix lightly. Refrigerate one hour before serving.
**Note**: If you make this ahead of time, leave the cheese out until one hour before serving.

SAUCES

MY FAVORITE BARBEQUE SAUCE
SOURCE:SAN DIEGO UNION TRIBUNE, SUNDAY EDITION, PARADE MAGAZINE 5-20-07
YIELDS: 3 CUPS

INGREDIENTS:
1 onion, finely chopped
4 cloves garlic, finely minced
2 cups ketcup
1 cup water
1/2 cup cider vinegar
1/4 cup canola oil
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/3 cup packed dark brown sugar
1 tablespoon honey
1 tablespoon chili powder
1 tablespoon ground cumin
2 dashes Tabasco sauce

INSTRUCTIONS:
Combine all the ingredients in a pot & bring to a boil. Reduce the heat & simmer until slightly thickened, about 10 to 15 minutes. Pour sauce through a strainer to remove the onion & the garlic. Adjust the seasonings to taste. Let cool to room temperature. If not using immediately, place in a container & refrigerate for up to a week.
**Note**: This super BBQ sauce is easy, delicious, & versatile. Brush it on ribs, chicken, burgers, & steak. Marinate shrimp for grilling. Bake short ribs of beef in it. Or simply stir some into a pot of baked beans.

CHEDDAR CHEESE FONDUE
SOURCE: KRAFTFOODS.COM 6-12-07
RECIPE RATING: 4 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
YIELDS: 2 CUPS, 16 SERVINGS (2 TABLESPOONS EACH)

INGREDIENTS:
3/4 cup chicken broth
2 tablespoons "Grey Poupon" dijon mustard
1 tablespoon corn starch
2 cups shredded "Cracker Barrel" sharp cheddar cheese OR "Velveeta" cheese block, cut up

INSTRUCTIONS:
Bring the broth to a boil in a heavy saucepan on HIGH heat. Reduce heat to MEDIUM. Stir mustard into the cornstarch until well blended. Add to the hot broth along with the cheese; stir with a wire whisk until well incorporated. Cook until the cheese is completely melted & mixture is well blended, stirring continuously. Pour into a fondue pot OR a hollowed out round bread loaf. Serve with assorted dippers, such as bell peppers, pretzels, apple chunks, & brocolli florets. If serving in a bread loaf, cut up the bread removed into bite-size chunks for dippers as well.
**Note**: This can also be prepared in a slow cooker OR your crock pot.
**Substitute**: Serve with several different crackers, chips, OR other assorted vegetables.

MAIN DISHES

GRILLED SWORDFISH
SOURCE: REDBOOKMAGAZINE.COM 5-2007
PREP TIME: 5 MINUTES
COOKING TIME: 4 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, thinly sliced
1/4 cup fresh mint, chopped
2 tablespoons fresh oregano leaves, chopped
4 swordfish OR tuna steaks, 1/2-inch thick (about 2 pounds)
Salt & Pepper to taste

INSTRUCTIONS:
In a small bowl, combine the oil, lemon juice, salt & pepper, garlic, mint, & oregano. Heat a grill pan OR a nonstick skillet over MEDIUM-HIGH heat; spray with cooking spray. Sprinkle fish with salt & pepper to taste. Grill fish 1 to 2 minutes per side OR to liking. Remove to a serving plate & spoon mint sauce over top. Serve with your favorite vegetables.

BEEF & MUSHROOM DIJON !!30 MINUTE RECIPE!!
SOURCE: CAMPBELLSSOUP.COM 6-14-07
PREP TIME: 25 MINUTES
COOK TIME: 25 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
1 pound boneless beef sirloin steak OR top round steak, 3/4" thick**
2 tablespoons vegetable oil
2 cups mushrooms, sliced
1 medium onion, sliced
1 can (10 3/4 oz) "Campbell's Condensed Cream of Mushroom Soup" OR "98% Fat Free Cream of Mushroom Soup"
1/2 cup water
2 tablespoons dijon mustard
Hot cooked rice

INSTRUCTIONS:
Slice the beef into very thin strips. Heat 1 tablespoon of the oil in a skillet. Add the beef & cook until it is browned, stirring often. Remove the beef. Add the remaining oil. Add the mushrooms & sliced onions & cook until tender. Add the soup, water, & mustard. Heat to a boil. Return the beef to the skillet & heat through. Serve over hot cooked rice.
**Tip**: To make slicing beef easier, freeze for one hour.

LEMON & OREGANO RUBBED GRILLED CHICKEN
PREP TIME: 15 MINUTES
GRILL TIME: 6 MINUTES
YIELDS: 4 SERVINGS

INGREDIENTS:
4 skinless, boneless chicken breast halves (5 to 6 oz. each), pounded to 1/4-inch thick
5 teaspoons grated lemon rind
1 tablespoon extra virgin olive oil
1 1/2 teaspoons dried oregano
1/4 teaspoon water
2 cloves garlic, minced
1 lemon, cut into wedges
2 tablespoons flat-leaf parsley, chopped
Salt & Pepper to season & to taste

INSTRUCTIONS:
If you are using a gas grill, preheat the grill to MEDIUM. If you are using a charcoal grill, light the briquettes, & when they are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Meanwhile, in a small bowl, combine the lemon rind, oil, oregano, salt, pepper, water, & garlic & mix to blend. Rub the mixture evenly over both sides of the chicken. Grill for 3 minutes on each side, OR until cooked through (the juices should run clear, without a hint of pink). Transfer to a serving platter. Squeeze a lemon wedge over each piece of chicken & sprinkle with parsley. Serve immediately.

GRILLED PITA WITH GREEK SALAD
SOURCE: GOURMET MAGAZINE MAY 2007
ACTIVE PREP TIME: 10 MINUTES
START TO FINISH: 10 MINUTES
YIELDS: 4 SERVINGS
**SPECIAL EQUIPMENT**: a well seasoned large (2-burner)ridged grill pan, preferably cast iron.

INGREDIENTS:
3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/3 cup extra virgin olive oil + additional for brushing
1 can (19 oz) chick peas, rinsed & drained
1 tablespoon water
4 (6 to 8-inch) pocketless pita rounds**
10 oz. italian mixed salad
1/2 cup cherry OR grape tomatoes (1/4 pound), halved
1 small cucumber, peeled, halved lengthwise & thinly sliced crosswise
1/2 cup pitted greek olives, halved lengthwose
1/3 cup crumbled greek feta cheese (about 2 oz.)
Salt & Pepper to season & to taste

INSTRUCTIONS:
Whisk together the lemon juice, oregano, garlic, sugar salt, & pepper in a large bowl, then add the oil & whisk the dressing until very well combined. Puree 1 1/4 cups chickpeas, water, & 1/4 cup of the dressing in a food processor until almost smooth. Heat grill pan over HIGH heat until smoking & lightly brush with oil, then grill pitas, two at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates. Add the salad greens, tomatoes, cucumber, olives, cheese, & the remaining chickpeas to the remaining dressing in a bowl & toss to coat well. Spread some chickpea puree on each pita, then mound salad on top.
**Note**: The recipe states that pita bread with pockets did NOT work well with this recipe, nor did fat free pita bread...but try what you wish, let me know how things turn out.

GRILLED FISH TACOS
SOURCE: SAN DIEGO UNION TRIBUNE 6-28-07
YIELDS: 24 TACOS

INGREDIENTS:
1 1/2 pounds boneless, skinless white fish fillets
24 corn tortillas, warmed
(Marinade)
2 tablespoons finely diced white onion
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice
2 tablespoons fresh squeezed orange juice
1 tablespoon fresh squeezed lemon juice
1 tablespoon cilantro, chopped
1 teaspoon garlic, minced
1/2 teaspoon Mexican oregano, rubbed to a powder
Salt & Pepper to season & to taste
(Toppings)
Diced avocado OR gaucamole
Lime wedges
Salsa, any variety of your choice
Bottled hot sauce
Pico de gallo
Shredded white cabbage (lettuce will work)
Cilantro sprigs
Diced white onions

INSTRUCTIONS:
In a glass OR ceramic bowl, combine all of the marinade ingredients. Cut the fish into several large pieces & add them to the marinade. Cover & refrigerate the fish for 1 to 3 hours. While the fish is marinating, prepare your salsa if it is homemade & prepare your condiments. Drain the fish & discard the marinade. DO NOT REUSE THE MARINADE! IT IS NOT SANITARY! When ready to cook, preheat your grill to HIGH. Grill the fish until it is barely firm to the touch & opaque through the center. Do not over cook. Remove the fish to a platter & break into chunks to serve. Keep the fish loosely covered. Arrange the fish & the toppings of your choice on a table.
To assemble the tacos: Hold a tortilla in your hand & add a spoonful of gaucamole. Add a few pieces of fish, a squeeze of lime, some salsa, hot sauce; finish with toppings of your choice.

DESSERTS

BERRIES ROMANOFF
SOURCE: KRAFTFOODS.COM 6-10-07
RECIPE RATING: 4 1/2 STARS
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
YIELDS: 8 SERVINGS, (1/2 CUP EACH)

INGREDIENTS:
4 cups assortied berries (blackberries, blueberries, raspberries, & sliced srawberries)
2 tablespoons sugar, divided
1 cup whipped topping, thawed
1/2 cup sour cream
1/2 teaspoon grated orange peel

INSTRUCTIONS:
Mix the berries & one tablespoon of the sugar in a medium bowl . Let stand for 10 minutes. In another small bowl, whip together the whipped topping, sour cream, the remaining sugar, & the orange peel. Spoon berry mixture evenly into 8 dessert dishes; top with the whipped topping misture. Serve.
**Special Extra**: Serve over shortcake for a delecious twist on an old favorite.

EASY OREO TRUFFLES
SOURCE: KRAFTFOODS.COM 6-25-07
PUBLISHED BY: STARTSAMPLING.COM
W/PERMISSION OF: ADMINISTRATOR SARA
PREP TIME: 30 MINUTES
TOTAL TIME: 1 HOUR, 30 MINUTES
YIELDS: 3 1/2 DOZEN OR42 SERVINGS (ONE TRUFFLE EACH)

INGREDIENTS:
1 pkg. (1 lb. 2 oz. ) "Oreo Cookies", divided
1 pkg. (8 oz.) "Philadelphia" cream cheese, softened
2 pkg. (8 oz. each) "Baker's semi-sweet baking chocolate, melted

INSTRUCTIONS:
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin). Crush remaining 36 cookies to crumbs; place in a medium bowl. Add the cream cheese, mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip the balls into melted chocolate. Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use). Sprinkle with the reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in the refrigerator.
How to easily dip truffles: Place truffle ball into the melted chocolate to coat; roll if necessary. Lift truffle from the chocolate using two forks (this will allow excess chocolate to run off) before placing it on wax paper.

CHOCOLATE BLISS CARAMEL BROWNIES
SOURCE: KRAFTFOODS.COM 6-12-07
RECIPE RATING: 20 MINUTES
TOTAL TIME: 55 MINUTES
YIELDS: 36 SERVINGS, 1 SQUARE EACH

INGREDIENTS:
4 squares unsweetened baking chcolate
3/4 cup (1 1/2 sticks) butter OR margarine
2 cups sugar
4 eggs
1 cup flour
1 cup pecans OR walnuts, chopped (optional)
25 caramels (1/2 of a 14 oz. bag)
1 pkg. (12 oz.) semi-sweet chocolate chunks

INSTRUCTIONS:
Preheat the oven to 350 degrees. Line a 13 x 9-inch baking pan with foil & spray with cooking spray, with ends of foil extending over sides of the pan. Place chocolate squares & butter in a large microwave bowl. Microwave on HIGH for 2 minutes OR until butter is melted. Stir together until chocolate is completely melted. Add the sugar & mix well. Blend in the eggs. Add the flour; mix that well, but do not over mix. Fold in the pecans OR walnuts if you choose to use them. Spread into the prepared pan. Bake for 30 to 35 minutes OR until a toothpick that is inserted into the center comes out clean wih fudgy crumbs. (Do not overbake). Meanwhile, place the caramels & the milk in another bowl. Microwave on HIGH for 2 1/2 minutes, stirring after 1 minute. Stir until caramels are totally melted & mixture is well blended. Gently spread mixture over brownies in the pan; sprinkle with the chocolate chunks. Cool brownies completely on a wire rack. Lift the brownies using the foil handles. Cut into 36 squares. Store in a tightly covered container at room temperature.

HERSHEY'S BEST BROWNIES
SOURCE: TERRY (RECIPE CLUB MEMBER FROM NEW JERSEY) 6-20-07
FROM THE BACK OF HERSHEY'S COCOA'S BOX
YIELDS: RECIPE NOT SPECIFIC

INGREDIENTS:
1 cup (2 sticks) butter
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup "Hershey's" unsweetened cocoa powder
1 cup flour
1/4 teaspoon salt
1/2 baking powder
Chopped nuts (optional)

INSTRUCTIONS:
Heat the oven to 350 degrees. Grease a 9x13x2-inch baking pan. Melt the butter in a large bowl. Stir in the sugar & the vanilla. Add the eggs, one at a time, beating well after each one is added. Add the cocoa powder; beat until well blended. Add the flour, baking powder, & salt; incorporate well. Add the nuts, if desired. Pour the batter in the prepared pan. Bake for 30 to 35 minutes, OR until brownies pull away from the sides of the pan. Cool, cut, & enjoy.

BERRY FRUIT TART
SOURCE: KRAFTFOODS.COM 6-10-07
RECIPE RATING: 5 STARS
PREP TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
YIELDS: 12 SERVINGS

INGREDIENTS:

1 frozen puff pastry sheet (1/2 of a 17 1/4 oz. pkg.)
1 pkg. cream cheese, softened
1/3 cup powdered sugar
2 tablespoons apple juice
3 cups assorted berries (blackberries, raspberries, strawberries) sliced
2 tablespoons apple jelly, melted & cooled

INSTRUCTIONS:
Preheat the oven to 400 degrees. Thaw the pastry sheet at room temperature for 30 minutes. Unfold pastry on a lightly floured board; roll into a 14x10-inch rectangle with a rolling pin. Place the pastry on a large baking sheet; brush edges with water. Fold over a 1/2-inch around all the sides & press firmly into the bottom of pastry to form a rim. Pierce the pastry throughly with a fork. Bake for 15 minutes OR until golden brown, breaking any large air bubbles with the fork after 10 minutes. Cool completely on a wire rack. Beat the cream cheese, sugar, & apple juice in a medium bowl until well blended; spread onto the pastry. Top with the berries. Brush melted jelly over fruit just before serving.

BERRY COMPOTE
SOURCE: KRAFTFOODS.COM 6-10-07
RECIPE RATING: 3 STARS
PREP TIME: 10 MINUTES
TOTAL TIME: 3 HOURS, 15 MINUTES
YIELDS: 6 SERVINGS, (1/2 CUP EACH)

INGREDIENTS:
1 quart (4 cups) mixed berries (blackberries, strawberries, raspberries, & blueberries), sliced
3/4 cup sugar
1/4 cup minute tapioca
1 cup water
1/2 cup thawed whipped topping

INSTRUCTIONS:
Crush 2 cups of the berries in a medium saucepan with a fork OR a potato masher. Add the remaining berries, sugar, & tapioca; mix well. Stir in the water. Let stand for 5 minutes. Bring to a full boil on MEDIUM heat, stirring constantly. Pour into a serving bowl. Cool slightly; cover with plastic wrap. Refrigerate for 3 hours OR until thickened. Spoon evenly into 6 dessert dishes. Serve topped with whipped topping.
**Special Extra**: Spoon over a serving of vanilla ice cream OR angel food cake.

SPECIAL HOLIDAY RECIPE
TRUDY'S CELEBRATION CAKE (FOURTH OF JULY)
SOURCE: MISS TRUDY (RECIPE MEMBER FROM ILLINOIS)

1pkg. white cake mix (prepare according to pkg directions). Pour into a 13x9-inch prepared pan.
1 can of cherry pie filling dropped by spoonfuls thru-out the batter. Bake according to directions.
1 can of blueberry pie filling spread on top of the cake OR spread "Cool Whip" on the top & put the blue berries on top of the "Cool Whip".
**Note from My Miss Trudy**: You could use the blueberry pie filling in place of the cherry pie filling & use strawberries in place of the blueberries. Keep the cake white though!!


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SPECIAL INSERT

"VITAMINS--A GUIDE TO GOOD HEALTH
SOURCE: http://WWW.PREVENTION.COM 5-26-07

1. Vitamin A:
Daily Values: 5,000IU with a minimum of 2,331IU for women & 2,997 IU for men.
Safe Upper Limit: 10,000IU
Good Food Sources: Orange foods, i.e. carrots, canteloupes, sweet potatoes.

2. Vitamin B-6:
Daily Dose: 2mg.
Safe Upper Limit: 100 mg.
Good Food Sources: Avocados, brown rice, walnuts, & whole wheat.

3. Vitamin B-12:
Daily Dose: 6 micrograms (Keep in mind, a microgram is smaller than a milligram).
Safe Upper Limit: 3000 mcg.
Good Food Sources: Cooked seafoods, i.e. clams, herring, oysters, salmon, OR tuna.

4. Vitamin C:
Daily Dose: 78 mg for women, 90 mg for men.
Safe Upper Limit: 2000 mg.
Good Food Sources: Brocolli, kiwi fruit, oranges, peppers, pineapples, OR
strawberries.

5. Vitamin D:
Daily Dose: 400 IU.
Safe Upper Limit: 2000 IU.
Good Food Sources: Fortified cereals, eggs, herring, milk, salmon, & sardines.

6. Vitamin E:
Daily Dose: 22IU natural, 33 IU synthetic.
Safe Upper Limit: 1500 IU natural, 1100 IU synthetic.
Good Food Sources: Safflower, soybean, spinach, wheatgerm, & wholegrains.

7. Vitamin K:
Daily Dose: 80 mcg.
Safe Upper Limit: 30,000 (3,000 mg).
Good Food Sources: Cooked brocolli, cauliflower, liver, wheat bran.

8. Zinc:
Daily Dose: 15 mg.
Safe Upper Limit: 40 mg.
Good Food Sources: Beef, eggs, lamb, nuts, whole grains, OR yogurts.

9. Biotin:
Daily Value: 300 mcg.
Safe Upper Limit: 2,500 mcg.
Good Food Sources: Barley, fortified cereals, egg yolks, walnuts, & yeast.

10. Calcium:
Daily Value: Typically 1000 mg; should be raised to a minimum of 1200mg for
adults over 50 years of age unless other medical issues are present & approved
by doctor.
Good Food Sources: Cheeses, collard greens, kale, milk, fortified orange juice
& yogurt.

11. Chromium:
Daily Dose: 120 mg.
Safe Upper Limit: 1000mcg. (100 mg.)
Good Food Sources: Grape juice, ham, brewer's yeast, & brocolli.

12. Copper:
Daily Dose: 2 mg. (not as copper oxide OR cupric oxide)
Safe Upper Limit: 10 mg.
Good Food Sources: Beans, mushrooms, nuts, shellfish, & wholegrains.

13. Flouride:
Daily Dose: Varies widely depending on age.
Safe Upper Limit: 10 mg.
Good Food Sources: Flouridated water, marine fish, tea, canned salmon, &
mackerel.

14. Folic Acid:
Daily Dose: 400 mcg. (40 mg).
Safe Upper Limit: 1000 mcg. (100 mg).
Good Food Sources: Asparagus, navy beans, pinto beans, lentils, okra, &
spinach.

15. Iron:
Daily Dose: 18 mg.
Safe Upper Limit: 65 mg.
Good Food Source: Baked potatoes, beef, fortified cereals, & soybeans.

16. Potassium:
Daily Dose: 3,500 mg.
Safe Upper Limit: 4,500 mg.
Good Food Sources: Apricots, bananas, prunes, sweet potatoes, & watermelon.




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NOTES FROM THE EDITOR
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Hello Ladies,
Oh my word!!! What a week it has been! I have learned to live with the wildness around here. It's getting better, but it's not going anywhere. I hope everyone enjoys this newsletter. Comments & feedback are welcome. New recipe contributions are welcome. If you have anything of interest you think I could use as a special insert, please email me with your ideas. I got the okay from Sara of StartSampling to start printing recipes off of the site if I give the proper credit, so I will start doing that as well. I only got one special insert in this newsletter due to the craziness going on here....so please hang tight, I've got plenty! Welcome to the new members! We are so glad to have you---Andrea, Michelle, Zoonosis, Fran, Chris, & Mary!!! Below, I have added something new, a list of our members & their homestates! Please everyone have a safe holiday. God Bless our troops. Newsletter # 8 will post to your email box sometime during the first week of August.

Happy Cooking
Kristine AKA Auntie2atrio on StartSampling
San Diego, California
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MEMBERS OF OUR GREAT RECIPE CLUB:
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ANDREA FROM ALABAMA
CAROL FROM INDIANA
CAROLYN FROM SAN DIEGO, CALIFORNIA
CONNIE FROM ILLINOIS
DELLA FROM ILLINOIS
EMILY FROM TEXAS
PAM F. FROM CALIFORNIA
JANICE FROM TEXAS
JULIE FROM SOUTH CAROLINA
KAREY FROM WASHINGTON
KATHY FROM ILLINOIS
MARY FROM FLORIDA
BARBRA FROM MISSOURI (HI BEEG, PRONOUNCED BEE-JA)
MELODIE FROM FLORIDA
MICHELLE FROM OKLAHOMA
PAM FROM VIRGINIA
KATHY FROM ILLINOIS
TERRY FROM NEW JERSEY
MY MISS TRUDY FROM ILLINOIS
FRAN FROM VIRGINIA
CHRIS FROM OKLAHOMA
STEPHANIE FROM ARIZONA
DEBBIE FROM ILLINOIS
ZOONOSIS
KRISTINE (RECIPE NEWSLETTER EDITOR) FROM SAN DIEGO, CALIFORNIA
SARA, ADMINISTRATOR OF STARTSAMPLING.COM
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New members since Newsletter # 6: New Webpages found since Newsletter # 6
Andrea from Alabama smuckers.com
Mary from Florida dannon.com
Zoonosis sunkistpistachios.com
Michelle from Oklahoma hungryjack.com
Fran from Virginia cariboucofee.com
Chris from Oklahoma
crisco.com
preciouscheese.com
franksredhot.com
truelemon.com (found floating of StartSampling)
dole.com
beefitswhatsfordinner.com
kraftfoods.com/A1
takemeaway.com
athenos.com

New Free Sample Sites:
(Sent in by Emily from Texas)

walmart.com
mysavings.com
samplescoop.com
yesall4free.com/index.html

New Recipe Webpages:
getawaygourmet.com
about.com (sent in by Stephanie from Arizona)
eversave.com (sent in by Barbra from Missouri)
unilever.com