Have new camera, have not learned how to use it :o( Here's a little bit about Krementz ---------------------------------------------------- Krementz was known for their real look costume jewelry. Krementz Co. started making men's stud and collar buttons in late 1884 and sometime in the early 1930s they then started making women's jewelry after the collar button went out of style. They produced jewelry mainly studs and collar buttons with the mark of "Krementz" in block lettering starting in 1884. They continued to use the mark at a later date for women's jewelry. The mark of a "umbrella" with double curved handle was first used to mark items in 1896. "Krementz =" in script is their current mark. Their process of high pressure welded rolled gold overlay is one of the best in the business. The costume jewelry was made to look like the real thing and this makes Krementz jewelry fairly easy to recognize to the trained eye and highly collectable. The company is now owned and operated by "The Colibri Group" and continues to produce "Krementz" along with "Van Dell" jewelry. Since I'm a NJ girl originally, I've come across much Krementz in my day. They were located in Newark, NJ. Krementz produced a line of 10k and 14k gold jewelry set with pearls and precious stones in late Victorian and Art Nouveau styles. I've many Krementz ads from old magazines which I plan on posting here. Their advertisements claimed that their 14k gold overlay was thirty times as thick as the gold in ordinary costume jewelry. I can attest to the quality...I have a private collection of Krementz that seems to withstand the hands of time... Krementz was never inexpensively priced...I've ads that show that in the 50's necklaces were between $20 and 30 dollars! Advertisements show their most famous line of jewelry which is their golden roses motif. Below you'll find a few...I've plenty more that will be sold here. Krementz also produced a line of jewelry called DIANA which is a hard find these days. Click here to view the hallmarks. I'm always excited when I come across the REAL vintage Krementz... from their first 40 years or so in business. I've seen THE most beautiful Art Deco period pieces as well as Nouveau by Krementz and I don't often come across them.

Today was the potluck luncheon and I'm just in and checking the KT. T'was a hit and what was leftover gals took home some for dinner tonight Sharing my mom's aspic 4 cups V-8 juice **use tomato juice 3 envelopes unflavored gelatin 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar **used white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon grated onion 1 tsp teaspoon salt dash of Tabasco sauce **Used Franks plus 1/4 cayenne pepper 1 cup finely chopped celery **left off celery and olives and used one cup of shredded imitation crab meat 1 cup sliced stuffed green olives 8 romaine or leaf lettuce leaves mayonnaise for garnish In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened. Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise. Mayonnaise I sprinkled with dried basil

Here's the recipe I had: Pull Apart Bacon Bread Time 15-20 minutes Serves 8 Ingredients 12 slices of Bacon, diced 1 (1 lb) loaf frozen bread dough, thawed 2 Tbsp. olive or vegetable oil, divided 1 cup (4 oz) shredded mozzarella cheese 1 (1 oz) envelope Ranch salad dressing mix How to make it In a skillet, cook bacon over medium heat for 5 minutes or until partially cooked. Drain on paper towels. Roll dough out to 1/2 inch thickness and brush with 1 tablespoon oil. Cut into 1 -inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil. Toss to coat. Arrange pieces in a 9 x5 inch square on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled in size. Bake at 350 degrees for 15 minutes. Cover with foil and bake 5 to 10 minutes longer or until golden brown. *** Sharon, my sincerest condolences on your loss.

So glad everyone enjoyed it! I just love it cause of the buttery taste and the chewy texture with the crisp edges. Thanks! :o)