Ruth Haffly wrote to Dave Drum <=-
FINISHING UP
Not even on your PB&J sandwiches? <VBSEG>
Not even those. (G)
I'm the same way with bologna that you are with peanut butter. It
really does trigger my gag reflex.
I bought some bologna probably a couple of years ago; hadn't bought any
in years (maybe decades?), thought we'd switch off from our usual lunch meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you very much. Not quite a gag reflex but not a taste we'd like to repeat.
If you had one of those for your only meat over 4 months .. That's what
put me off of bologna.
8<----- Y'KNOW ----->8
I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.
I don't think it's that hard to do, but then again, I've done it so
often that it's not quite a no brainer proccess.
You, no doubt have more patience as well as a more 'delicate' touch than my "ham handed" approach.
Title: Peach Skillet Cake w/Sorghum Flour DD> Categories:
Cakes, Fruits, Spices DD> Yield: 8 Servings
Have to keep this in mind for next year's peach season.
Or used canned peaches. They don'r mess them up too badly when putting them in cans. I drain and rinse them first.
No, and I've used them from time to time, also canned them at various times. Still prefer fresh, if those aren't available, then home canned. Commercial canned is the last resort.
Theonly canning of peaches I have done - or even helped with - is what my grandmother called "pickled peaches" They have an entirely different flavor profile from straight-up canned peaches.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 Pints
4 lb Medium Clingstone peaches
4 c Granulated sugar
1 c White vinegar
1 c Tap water
6 (3") cinnamon sticks
Handful whole cloves; stems
- on
2 ts Pickling spices
THE NIGHT BEFORE Blanch and peel peaches, but leave them
whole. Place in a large glass bowl and pour the sugar
over them. Gently mix with hands until sugar covers all
the peaches. Cover with a clean cloth and let them set
overnight.
Sterilize 6 pint mason jars, lids and rings, and set
aside.
THE NEXT MORNING Drain the peaches, pouring the liquid
into a heavy large saucepan or dutch oven. Place the
peaches back in the bowl and set aside.
Add the vinegar, water and spices to the syrup in the
pan, and bring to a boil. Boil for 5 minutes.
While syrup is boiling, press one or two cloves into
each peach. After syrup has boiled for 5 minutes, add
the peaches to it and continue boiling for 20 minutes or
until peaches are tender.
WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE
HANDLING VERY HOT FOOD.
Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or
they will bruise.
Place one cinnamon stick into each jar. Ladle the liquid
into each jar until it is 1/2" from the rim. It is
important to leave this "breathing" space.
With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.
Process in a hot water bath for 10 minutes to seal.
Remove from water and set aside to cool. These can be
stored in the pantry when still sealed. However, once
you have opened a jar, store in the ice box.
RECIPE FROM: Helen E. Moore (my grandmother) on a hand
written recipe card given to my mother.
Uncle Dirty Dave's Archives
MMMMM
... "If you're afraid of butter, use cream." -- Julia Child
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