Wow - I haven't thought about those violet candies in YEARS! I don't think these are exactly the same, but they might be similar enough to make do.... Alexa Here is a link that might be useful: Violet Mints

It has depended on where I lived. Not on any other factor and that is weird when I think of it. When we lived in Montana, it was Creamette. When we lived in Virginia, it was Barilla. When we lived in California, it was Lunardi Homemade. When we lived in Washington, it was Angelina's When we lived in New Mexico, it was DeCecco. Now, I buy Barilla and DeCecco most of the time, and I love Creamettes too. I have a friend who cannot eat wheat products and at her home, she uses rice and other grains that make the pasta. She gets one that is a mix from a local natural foods store that is delicious! It is buckwheat, and rice.. and soemthing else. The color is ugly, the flavor is delicious!

TZATZIKI (serves 6-8) 4 cucumbers 3 cloves garlic, peeled & minced 1 TBL olive oil Salt & pepper to taste 2 cups yogurt or yogurt & sour cream mixed Peel & seed the cucumbers & put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running. In a small bowl, mash the garlic with the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covbered for 1 hour or more. ~~Discover Dayton ATJAR KETIMUN (serves 8) 2 cucumbers, peeled, seeded & cut into 1" slices Salt 1/2 cup vinegar 3 TBL sugar 1/4 cup water Sprinkle the cucumbers lightly with salt & let stand 20 minutes. Drain. Heat the vinegar, sugar & water & boil 2 minutes. Remove from heat & cool. Add the cucumbers & let the mixture stand several hours before serving.~~Craig Claiborne

I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.