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Publisher's Notes

Please remember to send your 2003 subscription to me if you have not already done so. The annual rate is $8 or you may subscribe by the quarter ($2) if desired. Also remember the newsletters are on-line for free at the URL listed page left. If you have no computer at home, most libraries provide free Internet access.

Look Ahead to Future Issues

Next issue we will feature May and Elmer Ward. We’d love to have an article from you. Deadline for hard copy: 15 May 03, E-mail or other electronic media 1 Jun 03. In addition, if you care to submit articles about Inspirations, Divine interventions or miracles, or any other topic of interest we would love to have contributions. The same deadlines apply.

Further downstream to the fall issue, we’ll feature Ada and Carl Barker. So this gives you even more time to write—let’s hear from you! Add three months to the deadlines published above for the absolute cutoff dates.

Rocky Road Cookies

1¾ C All purpose flour

½ C Baking cocoa

1 T Baking Soda

1 12 oz package Choc chips – divided

1/3 Cup Butter or margarine cut into pieces

1 Can 14 ounces sweetened condensed milk

1 Egg

1 T Vanilla extract

¾ Cup Pecans chopped

3 Handfuls mini-marshmallows

1. Combine flour, cocoa and baking soda in a medium bowl

2. Melt 1 cup morsels and butter in large, heavy saucepan over lowest possible heat, stirring 'til smooth. Remove from heat.

3. Stir in sweetened condensed milk, egg and vanilla; mix well.

4. Stir in flour mixture. Stir in nuts, marshmallows and remaining morsels (dough will be soft).

5. Drop by rounded tablespoon onto lightly greased baking sheets and bake in preheated oven on 350 for 8-10 minutes or until edges are set but centers are still slightly soft.

6. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 doz. cookies.