MSGID: 1:396/45.28 a6b5fc89   
   REPLY: 35262.fidonet_cooking@1:105/500 2da73ee9   
   Hi Ben,   
      
      
   RH> She commented at our older daughter's wedding that they had known   
   RH> us not quite as long as the relatives that attended, but longer than the   
   RH> friends we met along the way.   
      
    BC> Cool!  Long-term friends are golden.   
      
   Very much so! That's why I wanted to (and did) attend my college class   
   reunion this past spring. The web site had a list of who was going to   
   attend so I knew some of my old friends were going to be there. Came   
   away with a standing invitation to visit one couple who are Wycliffe   
   translators for the Havia Supai tribe on the floor of the Grand Canyon.   
      
   BC>    
      
   RH> That's on my bookshelf.   
      
    BC> I'm honored to converse with the real deal.  :)   
      
   I'll admit, I don't use it as often as other cook books but it's there.   
   I sent Dave S. some recipies but for some reason, they weren't included.   
   It's OK, I've been published otherwise.   
      
   RH> Spectrum, an all natural one) for the shortening; my first choice is   
   lard RH> when I can get it, second choice is Spectrum.   
      
    BC> Before i was born my grandmother made pie crust with lard.  Later she   
    BC> switched to shortening because they thought it was healthier.  Also,   
    BC> my family ate margarine because they thought it was healthier.  I am   
    BC> not so sure.  My grandfather told me they used to call margarine Oleo   
    BC> and i see old recipes that call it by that name.   
      
   I've also seen it referred to as oleomargerine. Used to be sold as   
   white, with a packet of yellow coloring to be mixed in--folks in   
   Wisconsin didn't want it to be confused with butter.   
      
   RH> We have a mill and grind wheat, both soft wheat for pastries and   
   quick RH> breads/biscuits/muffins/etc and hard wheat for breads, pizza   
   crust & RH> anything else made with yeast. I'll be making a pie crust   
   this week for a RH> pot pie, using up some of the Thanksgiving turkey   
   but getting the crust RH> recipe probably from my James Beard   
   (everything) cookbook.   
      
    BC> I have a friend whose parents buy wheat directly from farmers and mill   
    BC> their own flour.  They happen to live in wheat growing country.  I   
    BC> have read they grow "winter wheat" here, which i think is the hard   
    BC> stuff, right? I imagine that it results in fresher flour, kind of like   
    BC> the difference between   
    BC> freshly ground pepper and the powdered stuff.   
      
   Correct! The spring wheat is soft. When we fist moved here, we could buy   
   wheat berries by the pound locally. Now we order 50 pound bags thru   
   Amazon. (G)   
      
      
   RH> Baked apples in the microwave--use something like a Honeycrisp apple,   
      
    BC> Thanks for the suggestion, it sounds delicious and easy!  I'll do that   
    BC> the next time i have apples.  I've also been thinking about making a   
    BC> trifle or something like it.   
      
   Here's something like it, from my mother in law.   
      
   LAYERED DESSERT   
      
   1 box (4 serving size) each vanilla and chocolate instant pudding   
   1 box graham crackers   
   1 quart milk   
   1 container (about 8 oz, not sure how much is in them now) whipped   
   topping   
      
   In an 11 by 7 pan (give or take, I've used other sizes), lay down graham   
   crackers to cover the bottom. Mix up one of the puddings according to   
   package directions, fold in half the container of whipped topping.   
   (hint-if you buy the larger size container, use 1/3) Pour over crackers,   
   let sit a few minutes in the fridge until firm. Repeat with second   
   pudding; after pouring it over the crackers, layer graham crackers over   
   that. "Frost" with last 1/3 of whipped topping, sprinkle with either   
   chopped nuts or chocolate chips. Keep in the fridge until ready to   
   serve. If you use a smaller pan, to have enough room for both puddings,   
   don't pour in full amount--put excess in cups.   
      
   ---   
   Catch you later,   
   Ruth   
   rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28   
      
      
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