On this page, you’ll learn more about our staff and have an opportunity to chat with fellow readers on our Bulletin Board.
From Our Mailbox
YOUR LETTERS keep pouring in, and we’re happy to hear from you. We can print only a sampling of the mail we receive, but rest assured, we read each and every comment. We hope you’ll continue to share your thoughts and ideas with us.
WE LOVE receiving your letters and E-mails, so keep them coming. Although we can only print a sampling of the mail we receive, rest assured, we read each and every one.
Herb Bread’s a Hit with Her
I love this wonderful magazine. I have found your recipes for two both easy and delicious. I just enjoyed the Mini Italian Herb Bread in the Winter issue.
Can you tell me if the Just for Dinner Bread Maker featured in the Winter issue can be used to make dough for rolls by stopping it before the bake time? I’d love to see more recipes for this great little appliance.
Sincere thanks for your great efforts (photos and hints, too).
—Eleanor “Penny” L., Escondido, California
Editor’s Note: Assistant food editor Karen Scales said you should be able to use the bread machine for making dough. You will hear a “beep” before the bake cycle begins (about 22 minutes after starting the machine). At that point, turn off the bread maker, remove the dough and shape into rolls or place in a loaf pan.
Recipes Changed Her Mind
I received a free issue of Cooking for 2 and thought I would not be subscribing. Boy, was I wrong! I’ve already prepared three dinners and three lunches from the recipes in the Winter issue. They were awesome!
I had all the ingredients in my freezer and pantry. I didn’t even have to shop to use the recipes. Thank you from a new subscriber for the down-to-earth dishes.
—Connie P., Port Wing, Wisconsin
Cooking Is Fun Again
I’m a senior citizen and have many traditional cookbooks, but lately my meals had turned into mostly fast foods. Since I subscribed to Cooking for 2, I’ve become more interested in cooking. The photographs, prep times and nutritional information make meal planning fun again. And with the Recipe Index, I can quickly find the recipe I want.
—Shirley P., Arvada, Colorado
Winter Favorites
I just love this magazine! I look for Sara’s Spoon, but as others say, I get distracted by the wonderful recipes. My favorite recipes in the Winter issue are Savory Glazed Tenderloin, Pork Chops with Fruit, Golden Potato Soup, Overnight Slaw and Rocky Road Brownies. I’ll be making them again.
Thank you very much for this marvelous addition to the Reiman collection of magazines. No ads is terrific!
—Valerie Foyle
Mountaintop, Pennsylvania
Satisfied Subscriber
I’ve been a subscriber since the Premiere issue, and I love your magazine. My husband is a truck driver and is home only a few days each week. The rest of the time, my 3-year-old son and I are on our own, so Cooking for 2 is perfect for us.
I use the recipes on a weekly basis. Yesterday, I made the Chicken Gyros and Greek Garden Salad in the Fall issue, and both were fabulous. The Cinnamon Mocha Cupcakes from that issue were a huge hit with my son, too. In fact, we haven’t tried a recipe we didn’t like.
I also find the “Leftover Ingredients Guide” particularly helpful for our small household. My fridge stays so organized when I’m not staring at a week’s worth of leftover meals.
—Robyn Larabee, Lucknow, Ontario