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   
      
      
   --- PPoint 3.01   
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