In case you don't find the one you saw in a magazine, here is the one we have used for years, from the Betty Crocker Picture Cookbook in the mid 1960Âs. Blueberry Buckle Preheat oven to 375 degrees. 1/4 cup butter or margarine, softened 3/4 cup sugar 1 egg 1/2 cup milk 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups blueberries, fresh or frozen Mix together sugar, shortening, and egg. Stir in milk. (Mixture may look curdled, but keep going, itÂs fine.) Sift dry ingredients together. Add to above. Stir berries in gently. Grease and flour 8-9" square baking pan. Spoon in batter and distribute evenly in pan. Topping: 1/2 cup sugar 1/3 cup flour 1/4 cup margarine, softened 1/2 teaspoon cinnamon Blend all topping ingredients. Distribute evenly over batter. Bake for 45-50 minutes: If berries are fresh, check after 35 minutes; if berries are frozen, baking may take longer. Serve warm as coffee cake or dessert. Enjoy!

Regarding this Recipe... What kind of vinegar do I use? is Apple Cider fine? Thanks again! G'doc ANNIEÂS SALSA 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3  5 chopped jalapenos 6 cloves minced garlic 2 tsp cumin 2 tsp pepper 1/8 cup canning salt ¼ cup chopped fresh cilantro 1/3 cup sugar 1 cup vinegar (for BWB or 1/3 cup vinegar for PC) 16 oz. tomato sauce 16 oz tomato paste Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes. Makes 6 pints Nancy

I subscribe to the NYT Weekender home delivery and with that package we get access to the recipes. We get an email a few times a week with links to excellent recipes and I just love the writing. It's really fun to read. I also subscribe to the print edition of Cooking Light and so I can access it on line to save recipes. About 5 years ago, I went on a diet to lose 30 pounds and I found that reading recipes (especially before going to bed) was immensely helpful in helping me control my urge to eat! I know that it sounds counter-intuitive but it really worked for me. Something about imagining food satisfied my cravings. I don't actually have to eat it! I have signed up for a few blogs too. I really like the Mediterranean Dish blog and the Proud Italian Cook blog.

Cabbage with Kielbasa & Beans .............. 2 tablespoons butter 1 tablespoon canola oil 1 pound pre-cooked Kielbasa sausage (or other type of smoked sausage you prefer) 1 pound cabbage, cored and sliced into thin shreds (about 6 cups) 2 small onions, thinly sliced 2 tablespoons apple cider vinegar 2 tablespoons brown sugar, lightly packed 2 tablespoons coarse ground mustard 1/2 teaspoon salt 1/8 teaspoon black pepper 2 bay leaves 1 (15 oz.) can cannellini beans, rinsed and drained ............. Heat the butter and oil in a lidded 5-quart pot over medium-high heat; add the sausage and cook until browned, about 5-7 minutes, stirring occasionally. Transfer the sausage to a bowl and set aside. Add the cabbage, onion, apple cider vinegar, brown sugar, mustard, salt, black pepper and bay leaves to the pot and cook until cabbage starts to soften (about 5 minutes, then turn the heat down to low, cover the pot, and cook until tender (about 30 to 40 minutes), stirring occasionally. Stir in the sausage and beans and cook a few minutes to heat and combine. Note: This is a delicious recipe. Leftovers freeze well.