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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."    
   --- MultiMail/Win v0.52   
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