Testimonials

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	"My husband loves the Holten RIb Eye Steaks (#5561). He said they are as good as out homegrown steaks and they are individually wrapped so when he's home alone he doesn't have to thaw out a pack of four steaks for himself." "The Hickory Smoked Daily's Bacon (#4835) is perfect for making my sister's broccoli, bacon, and raisin salad. Quick and easy bacon, with no mess involved" - Janal Hoff, Richardton, ND

	"I love my little Alison's Pantry business. It keeps me in touch with people and helps to put food on my table and others' too. Thanks for everything." "My sister ordered and Trident PubHouse Battered Halibut (#2813) with her last order and she was really impressed with the quality and how great they tasted. She baked them and added lemon and tartar sauce and said they were excellent!" - Denise St. John, Ivins, UT

	"We had the Milford Valley Cordon Bleu for Sunday Dinner and they were wonderful. My husband is not a huge chicken fan and he ate two of them, served with mashed potatoes and chicken gravy, and fresh corn on the cob. It made for a great meal and was so easy!" - Colleen Willden, Area Coordinator, Redmond, UT

	"I love the Garlic Supreme (#2592), but my new favorite is the Mushroom Stroganoff Mix (#1672). I add it to the Shirley J's Universal Sauce mix and stir in some of the Armour meatballs! My kids love it!" "The Captain's Corn Chowder (#1661) is heavenly on a cold day! I recently served it at a taster's table and everyone just raved about it. I ended up selling several bags of the soup of that day." - Brandy Doty, Ivins, UT

	"I never bake without using Parchment (#1153). The precut sheets are so much easier to use than trying to cut a roll and then have the sheet lay flat. They fit perfectly on a large cooking sheet but are easy to cut to size for smaller sheets or cake pans. This is truly a kitchen must have." - Lacey Kraft, Roundup, MT

	"I like my cooling rack (#1145) way better than the one I paid more for from Pampered Chef. It doesn't rust, and cleans up so nice. I used it the other day when I cooked some of the Pork Fritters (#6736). I put some on my cookie sheet and a second layer on the cooling rack. They cooked up wonderfully." - Fern Goodwin, St. George, UT

	"For Sunday dinner rolls, I don't like to use anything but the SAF Premium Yeast (#5434). It cuts down the preparation time by at least 30%. Your dough will rise faster and lighter so you aren't spending a lot of time waiting around to get them in the oven. If you like to bake, you need to try this yeast, you won't be disappointed!" - Monica Murdock, Riverton, UT