If this is the same stuff I'll pass! calcium chloride (CaCl2), a granular white chemical with an unpleasant taste. It is used in a concentrated solution of the chloride salt of calcium to replenish calcium in the blood and also has uses in cardiac resuscitation. indications It is prescribed for the treatment of hypocalcemic tetany and as an antidote for lead or magnesium poisoning or magnesium sulfate overdose. contraindications Renal insufficiency, ventricular fibrillation, hypercalcemia, or known hypersensitivity to this drug prohibits its use. adverse effects Among the more serious adverse reactions is hypercalcemia. caution Calcium chloride is never injected into tissue.

l recipe for an 8x8 baking dish Hersheys best Brownies 8x8 pan recipe ½ cup butter, margarine or butter crisco 1 cup sugar 1 teaspoon vanilla extract 2 eggs ½ cup flour ⅓ cup cocoa powder ¼ teaspoon salt ½ cup walnuts (optional) Heat oven to 350. Grease 8x8 baking dish Stir together butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt, gradually add to egg mixture, beating until well blended. Stir in nute if desired. Spread batter evenly into prepared dish. Bake 20-25 minutes or until brownies begin to pull away from sides of dish. Cool completely in dish on wire rack. Prepare creamy Brownie Frosting, spread over brownies. Cut into squares. About 18 brownies. Creamy Brownie Frosting 3 tablespoons butter, margarine or butter crisco 3 tablespoons cocoa powder 1 tablespoon corn syrup or honey ½ teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk, beat to spreading consistency. About 1 cup frosting.

Thanks guy/gals! That pepper relish and the cantaloup sounds yummy! Here's what I have, now mind these are OLD recipes so they aren't written in cookbook format: Yellow cantaloupes or musk- Sugar melonsWater Select the large yellow variety of cantaloupe or the old-fashioned muskmelons when they are beginning to turn a little yellow in ripening. Peel the thin outer rind, and cut a very thin slice next the seeds; cut the sections in pieces one inch thick, and put them into a preserving pan with six pounds of sugar to ten pounds of fruit. Add one-half gallon of water, cover and boil until the melon becomes clear and transparent. Remove the cover and boil until the syrup is thick. Seal in jars. ====================================== Spiced Fruits: To eight pounds of fruit allow four pounds of sugar, one pint of good vinegar, one table-spoonful of ground cinnamon, one tablespoonful of ground allspice, one tablespoonful of ground ginger, one teaspoonful of ground mace, one teaspoonful of ground cloves, one tablespoonful of grated nutmeg and six crushed bay leaves; mix the spices, put them in four muslin bags and tie them loosely. Boil the sugar and the vinegar for five minutes, add the spices and the fruit and cook until the fruit is tender. Soft fruit must not remain long on the fire. Remove from the fire and cool. Next morning lift the fruit with a skimmer and put it into glass or stone jars. Boil the syrup, pour it over the fruit and let cool; do this for nine mornings. This recipe will answer for pears, peaches, apples, currants, apricots, watermelon rind, citron melon and cantaloupes. Rather than doing it for nine mornings, I would process it hot in the waterbath for whatever time your cookbook says to do the particular fruits, LOL! ====================================== Here's one that sounds more modern! CANTALOUPE OR MUSKMELON PRESERVES The melons should be ripe but firm. The rind is removed and the firm pulp is cut into pieces of desired size and shape. The prepared material is weighed and ~ pound of sugar is allowed for each pound of melon. The melon and sugar are packed in alternate layers and allowed to stand for 24 hours. At the end of this period the juice from one small lemon per pound of melon is added and the materials are set over a slow fire. Slow boiling is maintained until the syrup sheets or flakes from the stirring spoon. The hot preserve is filled into clean jars and is processed in the water bath for 2 or 3 minutes. Steph

Adapted from Light & Tasty 2003 - V. Atkinson; Kansas, UT Garlic-Pepper Tenderloin Steaks - Grill or broil -- e-w Plan ahead.needs to marinate for at least 1 hour. Serves: 4 1-1/2 tsp. minced garlic 1 tsp. ground mustard 1 tsp. paprika 1 tsp. chili powder 1 tsp. pepper 1/2 tsp. dried thyme 1/4 to 1/2 tsp. cayenne pepper 4 beef tenderloins (4 oz., each) 2 tsp. olive or canola oil In a small bowl combine the first 7 ingredients. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour. If grilling: coat the grill with nonstick cooking spray before starting grill. Grill Steaks, uncovered, over medium heat or broil 4-6 inches from heat 7-10 minutes on each side or until meat reaches desired doneness (for rare a meat thermometer should read 140º, medium, 160º; well-done 170º). One steak equals: 209 calories.11 gm fat (3 gm saturated).70 mg cholesterol.58 mg sodium.2 gm carbohydrate.1 gm fiber.24 gm protein ++++ Exchanges: 3 lean meat.1/2 fat ++++