Hi Dave,

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.

Variety helpsd. And often lunch from home saved trying to choke down
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.

8<----- Y'KNOW ----->8

I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.

I don't think it's that hard to do, but then again, I've done it so
often that it's not quite a no brainer proccess.

You, no doubt have more patience as well as a more 'delicate' touch
than my "ham handed" approach.

Probably so. (G)

No doubt in my mind.

Title: Peach Skillet Cake w/Sorghum Flour DD> Categories:

Cakes, Fruits, Spices DD> Yield: 8 Servings

Have to keep this in mind for next year's peach season.

Or used canned peaches. They don'r mess them up too badly when putting them in cans. I drain and rinse them first.

No, and I've used them from time to time, also canned them at various times. Still prefer fresh, if those aren't available, then home canned. Commercial canned is the last resort.

The only canning of peaches I have done - or even helped with - is what
my grandmother called "pickled peaches" They have an entirely
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.

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.

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.

Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 Pints

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.

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.

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)