Peggy L. Knets brings to us her yummy collection of recipes in Almost all of her dishes can be doubled or cut in half and may be frozen. Readers can experiment with them, rearranging the ingredients, adding more milk, adding more sugar or less, more cheese, more sauce or less, more nutmeats, and more whipped cream or less. In other words, don’t measure if you care not to! The most important ingredient is enjoying yourself! Experiment with old favorites such as Swedish Meatballs and Clam Chowder; friends’ recommendations such as Kathy’s Whiskey Cake and Maryann’s Carrot Cake; and sinful treasures like Kahlua and Cream Cheese Pie! Be creative! About the Author Peggy L. Knets is a native of Stonington, Connecticut, and is now retired and lives in Groton, Connecticut. She has been a fourth grade teacher. She is a 1969 graduate of the University of Connecticut at Storrs and a 2005 graduate of Sacred Heart University, Lisbon campus.