MSGID: 1:396/45.28 050cdcf3
REPLY: 168187.cooking@1:2320/105 2d69c663
Hi Dave,

 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.

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

The cafeteria at the high school the girls went to in AZ had the usual
cafeteria line but also had several fast food kiosks on a rotating
basis. It was a big school so having other options available made lunch
time less of a hassle to get everyone served in a limited time frame.

 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)

 DD> 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.

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

I've done apple butter but never had the opportunity to get pears in
sufficient quantity to can or make into butter. I also have made a lot
of jams/preserves over the years.


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

 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.

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

I've got both but before I got the canner, used a large pot or pressure
cooker as a boiling water bath. Size of the jar determined what I used;
when I had the 20 quart pressure cooker, I could do quart jars in that.
When we rehomed that, I use a 8 quart cooker and a 12 quart pot, bought
the boiling water bath canner a few years ago.

 DD> Nectarines are 1st cousibns to the peach.

They're like a peach without the fuzz. (G)


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


... First Law of Lab Work:  Hot glass looks exactly the same as cold glass.

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