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.   
      
   --- PPoint 3.01   
    * Origin: Sew! That's My Point (1:396/45.28)   
   SEEN-BY: 10/0 1 18/200 19/25 33 41 102/401 103/1 705 105/81 106/1   
   SEEN-BY: 106/201 987 124/5016 128/187 129/14 305 130/330 153/7715   
   SEEN-BY: 154/110 214/22 218/0 1 109 215 601 610 700 810 840 860 880   
   SEEN-BY: 218/900 226/30 227/114 229/110 112 206 300 307 317 400 426   
   SEEN-BY: 229/428 452 470 664 700 705 266/512 291/111 292/854 301/1   
   SEEN-BY: 320/219 322/757 342/200 387/18 25 396/45 460/58 633/280 712/848   
   SEEN-BY: 902/26 5020/400 5075/35   
   PATH: 396/45 218/700 229/426