Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

This is the best I've ever had. LEMON BREAD PUDDING (serves 12) Lemon Curd: 3 large eggs + 1 yolk 1 cup sugar finely grated zest of 2 large lemons 1/3 cup fresh lemon juice 1 stick unsalted butter in 1" pieces In the top of a double boiler beat the eggs, yolk & sugar to mix. Stir in the zest & juice. Add the butter. Place over hot water on moderate heat. Cool uncovered, stirring & scraping the pan frequently with a rubber spatula for 15-20 minutes until themixture is as thick as mayonnaise. It will register at 180° on a sugar thermometer (I've never checked the temp.) Remove the top of the double boiler & set aside to cool completely. Will keep refrigerated several weeks.~~ Bread Pudding: 8-10 oz loaf French bread 10 eggs 1 1/4 cups sugar 1 qt milk (I've always used half-and-half) 1/4 tsp salt 1 1/2 tsp vanilla Lemon curd Butter a shallow, oblong 3 qt baking dish (13x8 or 9x2") & set aside. Preheat oven to 350°. Slice the bread 1/2" thick. Place slices on cookie sheet & bake 10-15 minutes until dry but not brown. Turn slices over when half done. Set aside. In a large bowl beat the eggs & 1 cup of the sugar, reserving the other 1/4 cup. Beat in the milk, salt & vanilla. Set aside. In the bottom of the baking dish place a layer of the bread slices touching each other. If necessary, break a few slices to fill in spaces. Spread 1/2 of the cooled lemon curd over bread. Make a 2nd layer of bread slices, these slices at right angles to the first slices. Again, break a few slices to fill in if necessary. Spread remaining curd over the top. Ladle egg & milk mixture slowly all over the top. Let stand at room temperature 1 hour. Put rack in center of preheated oven. Sprinkle remaining 1/4 cup sugar over top of pudding. Place baking dish in alarge shallow pan, place in oven & pour hot water into larger pan to about 1/2 the depth of the baking dish. Bake for about 45 minutes until top is puffed & just barely colored. Tap the side of the baking dish & when the middle moves only slightly, it's done. Serve hot or at room temperature.~~ Good served with a raspberry sauce. (Puree a bag of thawed, frozen raspberries. Strain out seeds & sweeten to taste.)

I thought you wanted things without any additives at all.... Here ya go: 1/ 2 cup catsup 1/4 cup finely chopped onion 1/4 cup packed brown sugar I clove garlic crushed, 1/2 to 1 tsp chili powder ( depending on how hot you like it...I want a bit of kick!) 1/4 cup rice vinegar 1 T red wine vinegar 1/2 cup Olive oil......whisk well together.....and correct seasonings.... I like this on a spinach salad.....with red onion, sliced mushrooms and bacon. Linda C

Here are two that are easy & delicious. Makes a great side dish for almost any meal/event. 2 packages frozen, chopped spinach 4 T. butter 2 T. flour 2 T. chopped onion 1/2 c. evaportaed milk 1/2 t. garlic salt 1/2 t. celery salt 1/2 t. fresh ground black pepper 1 t. Worcestershire sauce 1/3 pound Jack pepper cheese,cut into small chunks Buttered Bread crumbs for the topping (optional) Cook spinish as directed and drain well, reserving 1/2 cup of the liquid. Melt the butter in a saucepan over low heat. Using a whisk, whisk in the flour until smooth making a light roux. Add the onion and cook until soft, but do not brown. Slowly add the milk and the reserved liquid, stirring constantly until smooth and thickened. Stir in the garlic salt, celery salt, pepper worcestershire and cheese, and continue stirring until sauce is smooth. Mix in the drained spinach. Pour into a casserole dish and top with the crumbs if you wish Bake in preheated oven until hot and bubbly, about 15-20 minutes. ANOTHER that is a bit quicker, and different, but also good. 4 packages chopped spinach, thawed, drained 1 can condensed cream of mushroom soup 1 t. garlic salt 1/2 cup milk 2 large eggs, beaten 1/4 stick butter, melted 3 T. Parmesan cheese Preheat the oven to 350 Mix all the ingredients together and pour into a casserole dish. Bake for about 45-50 minutes.