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Letters to The Editor

 


To the Editor:

In case you missed getting Joyce Phillip’s Peanut Butter Pie recipe: 8oz. cream cheese at room temperature. Whip until fluffy and add: 3/4 C sugar and 2/3 C creamy peanut butter. Fold in 14oz. Kool Whip and pour into two graham cracker piecrusts. Freeze for 30 minutes. Before serving, remove, cut, and add chocolate syrup.

Dessert is always ready.

Barb Brodersen

To the Editor:

Last week we received our Sealaska annual report - very interesting.

Page one: Our success. Does that ring a bell? Let’s see page seven: Applying wisdom of the past to benefit the future.

Ye...



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