CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57080abb   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> FINISHING UP   
      
    DD> Not even on your PB&J sandwiches?     
      
    RH> Not even those. (G)   
      
    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.   
      
   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   
      
    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.   
      
   You, no doubt have more patience as well as a more 'delicate' touch than my   
   "ham handed" approach.   
      
    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.   
      
   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   
   --- MultiMail/Win   
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