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-=> Ruth Haffly wrote to Dave Drum <=-

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

Variety helpsd. And often lunch from home saved trying to choke down the
school's mystery meat meat loaf. 

 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.

 RH> Probably so. (G)

No doubt in my mind.

 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> The only 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.

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

Mimi did apple peach and pear butters as well as making persimmon pie - a
dish that totally amazed me since the persimmons I had tried from the tree
were so bitter and puckery.

 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

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

She had her Mary Dunbar canner - so that's what she used.

Nectarines are 1st cousibns to the peach.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Nectarine Salsa
 Categories: Pork, Chilies, Herbs, Fruits
      Yield: 4 servings
 
      2 ts Chilli spice mix
      1 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Paprika
    1/4 ts (ea) salt & pepper
      4    4 oz ea-1/2" thick boneless
           - pork loin chops;
      1 tb Olive oil
    1/4 c  Salsa
      2 tb Apricot spreadable fruit
      2 c  Sliced peeled nectarines or
           - peaches
      2 tb Minced fresh cilantro
      1 tb Minced fresh oregano
           +=OR=+
      1 ts Dried oregano
 
  In a small bowl, combine the first 6 ingredients. Rub
  over both sides of pork chops. In a large nonstick
  skillet, cook pork chops in oil over medium-high heat
  until juices run clear, 5-6 minutes on each side. Remove
  to a serving platter and keep warm.
  
  In the same skillet, combine salsa and spreadable fruit.
  Bring to a boil. Reduce heat; cook and stir over medium
  heat for 1 minute. Stir in nectarines, cilantro and
  oregano; cook until heated through, 2-3 minutes. Serve
  with pork.
  
  Bonnie Bufford, Nicholson, Pennsylvania
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "When engaged in eating, the brain should be the servant of the stomach." 
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