I am happy to help. Because DH needed soft foods and I didn't have a blender, my neighbor loaned me her Cuisinart Smart Power Duet. And boy did I love it!! I immediately ordered myself one and it comes with a super easy processor attachment that sits on the same motor housing. Now, I already have a full size processor and owned a mini so that wasn't an incentive, but since the mini as so noisy I gave the new one a whirl and it's fast and convenient. What's all this cost? Tadah! $79.95! Here is what it looks like. We got ours at Amazon but this link came up when I googled for you. Renée Here is a link that might be useful: blender

Thanks guy/gals! That pepper relish and the cantaloup sounds yummy! Here's what I have, now mind these are OLD recipes so they aren't written in cookbook format: Yellow cantaloupes or musk- Sugar melonsWater Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are beginning to turn a little yellow in ripening. Peel the thin outer rind, and cut a very thin slice next the seeds; cut the sections in pieces one inch thick, and put them into a preserving pan with six pounds of sugar to ten pounds of fruit. Add one-half gallon of water, cover and boil until the melon becomes clear and transparent. Remove the cover and boil until the syrup is thick. Seal in jars. ====================================== Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one table-spoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool. Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes. Rather than doing it for nine mornings, I would process it hot in the waterbath for whatever time your cookbook says to do the particular fruits, LOL! ====================================== Here's one that sounds more modern! CANTALOUPE OR MUSKMELON PRESERVES The melons should be ripe but firm. The rind is removed and the firm pulp is cut into pieces of desired size and shape. The prepared material is weighed and ~ pound of sugar is allowed for each pound of melon. The melon and sugar are packed in alternate layers and allowed to stand for 24 hours. At the end of this period the juice from one small lemon per pound of melon is added and the materials are set over a slow fire. Slow boiling is maintained until the syrup sheets or flakes from the stirring spoon. The hot preserve is filled into clean jars and is processed in the water bath for 2 or 3 minutes. Steph

My mother made chicken salad in the summer. To go with it we'd have some nice buttered toast or rolls. It really makes a great hot weather supper or lunch. My Mom's Chicken Salad 2 skinless bone-in chicken breasts, *cooked, deboned and cubed 1 1/2 c. uncooked pasta, cooked accdg. to package directions, drained 1 c. diced celery 1 red delicious apple, diced 1 can baby peas, refrigerated and drained 3 hard-boiled eggs, chopped Mayo **Miracle Whip, opt. salt to taste Mix chicken, celery and apple with mayo until very moist. Gently blend in pasta and add more mayo if desired. Carefully add in the peas and hard-boiled eggs, again adjusting moistness if necessary. Chill and serve on lettuce with buttered toast. Note: I always start to make the salad a day or 2 before putting it all together because everything should be cold when you mix it up. *I used to boil or poach the breasts. Now I put them in the crockpot with a can of chicken broth. No fuss, no watching them cook. I strain the broth from cooking and use it to make soup. I also cook the pasta and eggs the day ahead and keep refrigerated until ready to mix the salad. **You can add some Miracle Whip if you like the salad a little sweeter. Most of the time I just use Mayo because the apple provides enough sweetness.

Here's mine - I started making it when my kids went to college - a great item for care packages! SHINGLES Source: Adapted from Pittsburgh Post-Gazette Also known in some college dorms as "bark," this rich confection is perfect on a stressful night of studying. 1 sleeve (4oz) saltine crackers 1 cup butter 1 cup packed light brown sugar 12 oz semisweet or milk chocolate pieces opt: 1 cup chopped nuts Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray. Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Pour mixture over crackers and bake at 400 for 4 to 6 minutes. Remove from oven, top with chocolate, and spread evenly as chocolate begins to melt. Sprinkle with nuts, lightly press into chocolate. Cool until firm, then cut or break into pieces. (I use a pizza cutter) Can be frozen. Cindy