MSGID: 1:396/45.28 64d46023
REPLY: 1:320/219@fidonet 57080abb
Hi Dave,

 DD> I'm the same way with bologna that you are with peanut butter. It
 DD> really does trigger my gag reflex.

 RH> I bought some bologna probably a couple of years ago; hadn't bought any
 RH> in years (maybe decades?), thought we'd switch off from our usual lunch
 RH> meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you
 RH> very much. Not quite a gag reflex but not a taste we'd like to repeat.

 DD> If you had one of those for your only meat over 4 months .. That's
 DD> what put me off of bologna.

My mom would occaisionally switch out from the PB&J to either bologna or
(American) cheese on white bread with mustard sandwiches for our school
lunches. Rarer switch outs were tuna fish or egg salad, the latter
always right after Easter. (G) I bought turkey bologna (and other cold
cuts) when I was making school lunches for our girls/work lunches for
Steve but always added a slice of real Cheddar or Swiss cheese, making
the sandwich on home made whole wheat bread. They weren't everyday
sandwiches; I also made peanut butter, tuna or chicken fish (latter is
canned chicken, same size cans as tuna so our girls named it chicken
fish). The girls also bought their lunch once a week at school, Steve
would go to the dining facility from time to time.

 DD>      8<----- Y'KNOW ----->8

 DD> I've tought about making a punkin roll once -- until I read all of the
 DD> directions/steps. I;ll let someone else assemble mine.

 RH> I don't think it's that hard to do, but then again, I've done it so
 RH> often that it's not quite a no brainer proccess.

 DD> You, no doubt have more patience as well as a more 'delicate' touch
 DD> than my "ham handed" approach.

Probably so. (G)


 DD>       Title: Peach Skillet Cake w/Sorghum Flour DD>  Categories:
 RH>  Cakes, Fruits, Spices DD>       Yield: 8 Servings

 RH> Have to keep this in mind for next year's peach season.

 DD> Or used canned peaches. They don'r mess them up too badly when putting
 DD> them in cans. I drain and rinse them first.

 RH> No, and I've used them from time to time, also canned them at various
 RH> times. Still prefer fresh, if those aren't available, then home canned.
 RH> Commercial canned is the last resort.

 DD> Theonly canning of peaches I have done - or even helped with - is what
 DD> my grandmother called "pickled peaches" They have an entirely
 DD> different flavor profile from straight-up canned peaches.

Our daughter Rachel gave us some about 10 years ago, said her family
didn't care for them. We liked them so the next summer when we got a
bushel of peaches, I did up some of them as pickled peaches. Also canned
some "straight", made peach butter (cousin of apple butter), peach
cobbler and ate some out of hand.


 DD>       Title: Mimi's Pickled Peaches
 DD>  Categories: Fruits, Spices, Preserving
 DD>       Yield: 6 Pints

 DD>   Remove from water and set aside to cool. These can be
 DD>   stored in the pantry when still sealed. However, once
 DD>   you have opened a jar, store in the ice box.

 DD>   RECIPE FROM: Helen E. Moore (my grandmother) on a hand
 DD>   written recipe card given to my mother.

 DD>   Uncle Dirty Dave's Archives

Somewhat different from how I did it but looks like the results are the
same. I used peach halves and did it as a one day project; IIRC,
pressure canning the jars instead of boiling water bath.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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