Subj : Re: Extra Sweet - More To : Ruth Haffly From : Dave Drum Date : Wed Oct 29 2025 06:50:00 -=> 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 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .