What, never? No, never!

Well, hardly ever.

For he might have been a Russian,
A French, or Turk, or Prussian,
Or perhaps Italian! - G & S, H.M.S. Pinafore

Any or all of the above?

Well, hardly ever.

it as a backdoor as well.

And then we're all in a mess.

We're in a mess already, though I'm surprised that
the traps haven't all been sprung at once.

They may spring when we least expect it.

Some of us are kind of expecting it all the time.

Right now the big decision is Italian out or pulled pork in (at

home) on > Thursday night.
I hope it's not like waiting for the ice skating
scores in the old days, where they had to calculate
and recalculate and ... oh it's a tie, 4.0 for Italian
and 4.0 for pulled pork.

It's not that big an issue; I just want to get a general consensus to
know if I need to make reservations or supper for Thursday night.

I'm up in the air, and I don't care/

Bonnie's next MRI was at 0545 today. Results not in.

Keep me posted, please.

See previous post. It's not all dismaying but
not all reassuring either.

I saw the post--something needs looking at but hopefully it's not
anything life threatening.

It could be an artifact or it could be a
chronic internal infection, which is very
weird, or it could be the big C, which is
not something one wants to think about.

But other patients have setbacks, too,
not that's a huge consolation.

I know, and it's only 8 weeks since surgery. I really had no idea of an expected time line for recovery, probably should have figured on some
set backs along the way. But, I'm up, mobile and giving the knee a work
out so overall doing better thaan just sitting around, gathering moss.

I'd be dancing like a semidespondent fury too if my
recovery didn't follow my own impossible timeline.

Those eyes are really going wacky!

Indeed. Luckily today the meanings haven't gone
all kaflooey - I read throeback and arrowbook,
alternating, but that's at least not ambiguous.

Makes life interesting, doesn't it? (G)

Not always in a great way.

Full size aircraft.

I was about to say wow, but then I used to fly
Boston to New York and New York to Washington,
mostly on full-size jets, and those are just over
hal as long as your giant puddlejump flight.

Our flights to Kauai and Maui were like that also, thinking back.

I've tried to go interisland on bigger planes, but
mostly it's not possible.

I can see eating it to fend off starvation but
not otherwise.

I'd have to be near to starvation to eat much more than a mibble of

it.
Exactly.

Doesn't appear to be on my radar any time soon then.

I'd certainly hope that.

Only when needed, which I've already estimated at
a dozen times in my life.

I've had enough burns to know that it's smarter to carry (and use) the
sun screen.

To commemorate my first sunburn I think I wrote about it
on the echo; there have been two or so since. The rest
of the times sunscreen has saved the day.

Gobblin's getcha, if you don't watch out. (G)

Doesn't matter if you're watching out, so
that may be worse.

Get that set of eyes in the back of your head?

Neh, it's probably better not to know.

I read Christian Amtrak. I wonder how many
peasants had those items handy (eggs, onions,
and more than that, lots of pork and butter).

Actually a farm would probably have eggs, onions, pork and butter on
hand--a cow or tw, likewise with pigs, a flock of chickens and a garden patch. No brainer.

Not likely to eggs, pork, and butter. Possible to
onions. We were talking about 18th-19th century
Russian peasants, who if not starving were likely
to be close enough.

PEPPERMINT DROPS

And keep them in a spot where you'll think of them but once a day. (G)

---------- Recipe via Meal-Master (tm) v8.01

Title: Cornmeal Sally Lunn
Categories: Breads
Yield: 6 servings

2 c Cornmeal 1 1/4 c Buttermilk
1 ts Baking soda 8 oz Sour cream
1/2 ts Salt

Combine cornmeal, baking soda and salt; add buttermilk and sour cream,
mixing well. Pour batter into a well-greased 9 inch pie plate. Bake at
350
degrees for 40 minutes or until lightly browned. source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 04-17-19 11:23, Michael Loo <=-
spoke to Ruth Haffly about 253 picnics was overflow <=-

It's not that big an issue; I just want to get a general consensus to
know if I need to make reservations or supper for Thursday night.

I'm up in the air, and I don't care/

Michael is literally up in the air throughout much of his life.

Gail and I don't care a lot either -- but we will need to know. If you
decide on restaurant, we will need to know what time so we can plan our
trip down from here to arrive before then (and to avoid the DC traffic).

No carb count on this recipe, but it looks interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quick And Easy Channa
Categories: Dessert, Indian
Yield: 1 servings

1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 " stick cinnamon (optional)
6 Cloves, crushed (optional)
4 Cardamom pods, crushed
-(optional)
2 ts INDIAN curry powder (see
-NOTE below)
2 Or 3 tbsp. tomato ketchup
2 14-16 oz. cans chick peas
-(garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped

Although this is not absolutely authentic, it's quick (unlike most
Indian dishes), and easily made for a delicious approximation of the
real thing. Adding the optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry powder-ketchup-chick peas version
isn't too bad, either.

Fry the onions in oil at medium-high heat until golden and
translucent, 2-3 minutes. Add garlic, fry for a minute. Add
cinnamon, cloves and cardamom, fry for a minute (until the kitchen
begins to smell really good!).

Now add the curry powder to the onions, fry for a minute or two. As
the mixture begins to stick, add the ketchup to make it more pliable.
Keep on frying for about 5 minutes, stirring fairly constantly. Once
this "base masala" is ready (one hint is if the oil starts separating
from the mixture), just add the chickpeas, including the water they
are in.

Stir to mix, heat until it boils, then cover and lower the heat to
medium-low. Cook for 15 minutes, take off heat and stir in coriander
leaves. Serve hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.

NOTE: McCormick's or other American "curry powder" just isn't as
good as the powder you can find in Indian stores. In case you are
finicky and an Indian store isn't easily available, a fair
approximation can be made with 1/2 tsp. corinader, 1/2 tsp. cumin,
1/2 tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

From: Arup.Banerji@williams.Edu Date: 04-22-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:37:13, 18 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Michael,

What, never? No, never!

Well, hardly ever.

For he might have been a Russian,
A French, or Turk, or Prussian,
Or perhaps Italian! - G & S, H.M.S. Pinafore

Any or all of the above?

Well, hardly ever.

More like a Heintz 57?

it as a backdoor as well.

And then we're all in a mess.

We're in a mess already, though I'm surprised that
the traps haven't all been sprung at once.

They may spring when we least expect it.

Some of us are kind of expecting it all the time.

And some never expect it.

Right now the big decision is Italian out or pulled pork in

(at > ML> home) on > Thursday night.

I hope it's not like waiting for the ice skating
scores in the old days, where they had to calculate
and recalculate and ... oh it's a tie, 4.0 for Italian
and 4.0 for pulled pork.

It's not that big an issue; I just want to get a general consensus

to > know if I need to make reservations or supper for Thursday night.

I'm up in the air, and I don't care/

OK, we'll see what Sean, xxCarol and Nancy would prefer.

Bonnie's next MRI was at 0545 today. Results not in.

Keep me posted, please.

See previous post. It's not all dismaying but
not all reassuring either.

I saw the post--something needs looking at but hopefully it's not anything life threatening.

It could be an artifact or it could be a
chronic internal infection, which is very
weird, or it could be the big C, which is
not something one wants to think about.

Hopefully it's the first. When does she go for follow up?

But other patients have setbacks, too,
not that's a huge consolation.

I know, and it's only 8 weeks since surgery. I really had no idea of

an > expected time line for recovery, probably should have figured on
some > set backs along the way. But, I'm up, mobile and giving the
knee a work > out so overall doing better thaan just sitting around, gathering moss.

I'd be dancing like a semidespondent fury too if my
recovery didn't follow my own impossible timeline.

I'm just going with the flow. The medi-honey is working, but will not be
fast. The ortho doctor is having me come in weekly for a check on it.

Those eyes are really going wacky!

Indeed. Luckily today the meanings haven't gone
all kaflooey - I read throeback and arrowbook,
alternating, but that's at least not ambiguous.

Makes life interesting, doesn't it? (G)

Not always in a great way.

Understandable. Sometimes you can laugh about it, sometimes you may feel
more like crying.

Full size aircraft.

I was about to say wow, but then I used to fly
Boston to New York and New York to Washington,
mostly on full-size jets, and those are just over
hal as long as your giant puddlejump flight.

Our flights to Kauai and Maui were like that also, thinking back.

I've tried to go interisland on bigger planes, but
mostly it's not possible.

We flew Hawaiian, helped us build, then use frequent flyer miles. Trip
to the Big Island cost just one, one way ticket, plus taxes and fees for
both of us.

I can see eating it to fend off starvation but
not otherwise.

I'd have to be near to starvation to eat much more than a

mibble of > ML> it.

Exactly.

Doesn't appear to be on my radar any time soon then.

I'd certainly hope that.

Only when needed, which I've already estimated at
a dozen times in my life.

I've had enough burns to know that it's smarter to carry (and use)

the > sun screen.

To commemorate my first sunburn I think I wrote about it
on the echo; there have been two or so since. The rest
of the times sunscreen has saved the day.

Some of the burns I had were pre sun screen days. Others, since, were
usually in areas where I'd missed getting it.

Gobblin's getcha, if you don't watch out. (G)

Doesn't matter if you're watching out, so
that may be worse.

Get that set of eyes in the back of your head?

Neh, it's probably better not to know.

But it's a trait that all mothers have. (G)

I read Christian Amtrak. I wonder how many
peasants had those items handy (eggs, onions,
and more than that, lots of pork and butter).

Actually a farm would probably have eggs, onions, pork and butter on hand--a cow or tw, likewise with pigs, a flock of chickens and a

garden > patch. No brainer.

Not likely to eggs, pork, and butter. Possible to
onions. We were talking about 18th-19th century
Russian peasants, who if not starving were likely
to be close enough.

Butter would be available if the family had a milk cow.

PEPPERMINT DROPS

And keep them in a spot where you'll think of them but once a day.

(G)

Title: Cornmeal Sally Lunn
Categories: Breads
Yield: 6 servings

2 c Cornmeal 1 1/4 c Buttermilk
1 ts Baking soda 8 oz Sour cream
1/2 ts Salt

Looks good to me but Steve can't have the corn.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dale,

It's not that big an issue; I just want to get a general consensus to
know if I need to make reservations or supper for Thursday night.

I'm up in the air, and I don't care/

Michael is literally up in the air throughout much of his life.

Gail and I don't care a lot either -- but we will need to know. If
you decide on restaurant, we will need to know what time so we can
plan our trip down from here to arrive before then (and to avoid the
DC traffic).

If you leave around late morning or so, you should avoid the traffic
around DC. It's a roughly 6 hour drive; we have gone I-95 to I-85 to
Capttal Blvd (US 1) or 301 to 95 to 85 etc. The latter is more scenic;
you will probably have a toll at the Nice bridge from MD to VA however.

No carb count on this recipe, but it looks interesting.

Chick peas and rice would be the biggest carb hits here.

Title: Quick And Easy Channa
Categories: Dessert, Indian
Yield: 1 servings

2 ts INDIAN curry powder (see
-NOTE below)
2 Or 3 tbsp. tomato ketchup

**************

Really now? Tomato sauce would be much better.

2 14-16 oz. cans chick peas
-(garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped

**********************************

Not in our house, maybe a leaf or 2, at most. (G)

NOTE: McCormick's or other American "curry powder" just isn't as
good as the powder you can find in Indian stores. In case you are

A place like Whole Foods or a "health food" store might have a decent
curry powder, either in the bulk spices or jarred.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... *Everyone is weird. Some of us are proud of it*

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-10-19 21:39, Nancy Backus <=-
spoke to Ruth Haffly about Re: 253 picnics was overf <=-

Indeed... my list of tastings and foods made for the picnic is more
than 40 items on it... :) And some of them are categories, like the assortment of chips the Shipps brought... or Michael's assortment of
dark chocolate bars.... :)

We brought the chips so that the rest of you could taste without needing
to buy them (not that you might have been tempted to do so).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CURRIED AVOCADO CHICKEN
Categories: Poultry, Sandwiches
Yield: 8 . 178 calo

2 md Chicken breasts, deboned,
-cooked and cubed
1/2 c Low-calorie Italian dressing
1 md Green apple, cored and cubed
1/4 c Thinly sliced celery
1/4 c Sliced almonds, toasted
3 T Raisins
2 md Ripe avocados, pitted,
-peeled and cubed
4 ea Pita bread rounds, cut in
-half
8 ea Leaves curly leaf lettuce
l Curry-Yogurt Dressing
-(yield 1 cup)
1 c Plain nonfat yogurt, mixed
-until smooth and creamy
1/2 t curry powder(or more)
1/4 t Mace

MMMMM----------------METHOD: COMBINE INGREDIENTS---------------------
4 ea To 24 hours to allow
-flavors to blend.

In a medium bowl combine chicken and Italian dressing. Marinate 4 to
8 hours. Add apples, celery, almonds and raisins. Blend curry-yogurt
dressing into chicken mixture. Gently fold in avocado. Open pita
pockets, placing lettuce leaf in each. Fill each pita half with chicken
mixture.

Bon
Appetit, Ecec.Chef Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-21-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:04:03, 16 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Nancy Backus on 10-16-19 02:57 <=-

On 10-10-19 21:39, Nancy Backus <=-
spoke to Ruth Haffly about Re: 253 picnics was overf <=-

Indeed... my list of tastings and foods made for the picnic is more
than 40 items on it... :) And some of them are categories, like the
assortment of chips the Shipps brought... or Michael's assortment of
dark chocolate bars.... :)

We brought the chips so that the rest of you could taste without
needing to buy them (not that you might have been tempted to do so).

But of course... :) It's definitely one of the wonderful points of the
picnic, everyone getting to try something without all having to buy
it... especially in this sort of case, where they are definitely found wanting... (G)

And you never know, sometimes one does find a keeper that way.... :)

ttyl neb

... You are what you eat. What would YOU like to be?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Ruth Haffly wrote to NANCY BACKUS <=-

We're thinking of western NY again next year? As of now, later summer/early fall would work best for us.

That would be a good time for me as long as I get myself straightened out enough to be able to go. I
really hated missing this year's picnic.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: American Turkey Stuffing
Categories: Holidays, Dressings
Yield: 8 Servings

3 c Dried bread cubes
4 oz Crumbled sausage, cooked
3/4 c Diced red apple
1/2 c Chopped onion
1/2 c Chopped walnuts
1/2 ts Rubbed sage
1 ts Rosemary leaves, crushed
3/4 c Water
1/3 c Margarine

Combine bread, sausage, apple, onion, walnuts and seasonings. Heat
water and butter or margarine until butter melts. Toss with bread.
Spoon into a 2 quart casserole dish. Cover and bake alongside turkey
during the last 45 minutes of roasting time. Serve with sliced turkey.

MMMMM

Later,
Sean


___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:2304 (1:18/200)

Hi Sean,

We're thinking of western NY again next year? As of now, later summer/early fall would work best for us.

That would be a good time for me as long as I get myself straightened
out enough to be able to go. I
really hated missing this year's picnic.

Sorry you couldn't make it this year but hopefully next year. We're
planning a major road trip next summer so a late summer or early fall
gathering would work best for us. Hopefully not to come back down in the
midst of a hurricane like we did last year with Florence, either.

Title: American Turkey Stuffing
Categories: Holidays, Dressings
Yield: 8 Servings

3 c Dried bread cubes
4 oz Crumbled sausage, cooked
3/4 c Diced red apple
1/2 c Chopped onion
1/2 c Chopped walnuts
1/2 ts Rubbed sage
1 ts Rosemary leaves, crushed
3/4 c Water
1/3 c Margarine

Years ago I tried an improvised version of something similar but didn't
have the apple or nuts and home made corn bread (before we realised
Steve's allergy to corn). IIRC, I used poultry seasoning instead of
sage. It was good, haven't done it in years as Steve generally smokes
the now. Maybe I ought to try a version 2.0 as a side dish?


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Sorry you couldn't make it this year but hopefully next year. We're planning a major road trip next summer so a late summer or early fall gathering would work best for us. Hopefully not to come back down in
the midst of a hurricane like we did last year with Florence, either.

I don't know if I've said anything in here but I have been tentatively hired by the VA as a housekeeper at the James H. Quillen VAMC in Mountain Home (Johnson City). I am just waiting for their background check/work verification process to complete. It's been two months so far and I'm hoping they will get done before the holidays but it doesn't seem like it. If I can get this job, I'll have the job security I need and can retire from this. Of course, the VA hires internally for job openings first so this is a door into the system.

Title: American Turkey Stuffing

Years ago I tried an improvised version of something similar but didn't have the apple or nuts and home made corn bread (before we realised Steve's allergy to corn). IIRC, I used poultry seasoning instead of
sage. It was good, haven't done it in years as Steve generally smokes
the now. Maybe I ought to try a version 2.0 as a side dish?

I don't see why not. I don't see anything in there that I don't agree with though the nuts would be hard for me to chew. This Thanksgiving, I will probably cook the family's Thanksgiving dinner with "quick" items such as a processed turkey loaf, instant mashed potatoes, et cetera. None of us have the time nor patience for anything big or exciting for Thanksgiving since it is just the three of us (Mom, Dad, and myself).

Here's a recipe for something I'd make for Thanksgiving. After adding about 20,000 recipes to my Meal-Master, I discovered the addition of a "holiday" catagory opened up a -lot- of good recipes...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: CHALLA * GOLDEN EGG BREAD
Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
Yield: 16 Servings

-ELAINE RADIS BGMB90B
1 pk Yeast
3 c Flour
4 tb Sugar
2 Eggs
6 tb Vegetable oil
1 1/2 ts Salt
3/4 c Water; warm

Combine all ingredients in the pan in the order listed and select
white bread; push start When we make this into Challa, we remove from
the breadmaker after the manual mode stops, (first rise); and then
braid* and rise again; then put an egg wash over the challa.

BAKE in a 350 degree oven until a light toasty brown. We usually
sprinkle on some type of seeds (sesame or poppy) after the egg wash.

* Braiding in the flat manner. The middle one goes under and over;
never across.

MMMMM

Later,
Sean


___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:2304 (1:18/200)

On 11-07-19 02:12, Sean Dennis <=-
spoke to Ruth Haffly about Re: 253 picnics was over <=-

I don't know if I've said anything in here but I have been
tentatively hired by
the VA as a housekeeper at the James H. Quillen VAMC in Mountain Home (Johnson City). I am just waiting for their background check/work verification process to complete. It's been two months so far and I'm hoping they will get done before the holidays but it doesn't seem like
it. If I can get this job, I'll have the job security I need and can retire from this. Of course, the VA hires
internally for job openings first so this is a door into the system.

I think that I saw you say that on Facebook. I do hope that you can get
the job. Not only will it give you a good path to retirement, it will
give you pretty good health benefits.

Here's a recipe for something I'd make for Thanksgiving. After adding about 20,000 recipes to my Meal-Master, I discovered the addition of a "holiday" catagory opened up a -lot- of good recipes...

Here is one of our Thanksgiving favorites. It gets served as a side
dish, but could also be a dessert -- i.e. very similar to a bread
pudding.

Did I mention that it would be easy to chew?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallop Pineapple (Norma)
Categories: Dessert, Side dish, Easy
Yield: 6 Servings

1/2 c Butter
1 c Sugar
3 lg Eggs
1/2 ts Salt
1 ts Vanilla
1/2 c Milk
20 oz Can Crushed Pinneapple
-drained
4 c Bread cubes (4 slices)
2 tb Butter for topping

NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
size.

Cream butter, sugar, eggs, salt vanilla and Milk - mixing well after
each addition.

Stir in Pineapple and bread cubes.

Pour into 7 x 11 flat casserole dish and dot top with additional
butter.

Bake in preheated 375 degree oven for 45 minutes.

Doubles nicely - use 13 x 9 pan. Baking time may be a bit longer.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:14:12, 08 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Sean,

Sorry you couldn't make it this year but hopefully next year. We're planning a major road trip next summer so a late summer or early fall gathering would work best for us. Hopefully not to come back down in

I don't know if I've said anything in here but I have been tentatively hired by the VA as a housekeeper at the James H. Quillen VAMC in
Mountain Home (Johnson City). I am just waiting for their background check/work verification process to complete. It's been two months so

You mentioned it before the picnic--looks like they're dragging their
heels on it. Not surprised with the VA.

far and I'm hoping they will get done before the holidays but it
doesn't seem like it. If I can get this job, I'll have the job
security I need and can retire from this. Of course, the VA hires internally for job openings first so this is a door into the system.

Hopefully it'll come thru for you and you can work your way up the
system.

Title: American Turkey Stuffing

Years ago I tried an improvised version of something similar but didn't have the apple or nuts and home made corn bread (before we realised Steve's allergy to corn). IIRC, I used poultry seasoning instead of
sage. It was good, haven't done it in years as Steve generally smokes
the now. Maybe I ought to try a version 2.0 as a side dish?

I don't see why not. I don't see anything in there that I don't agree with though the nuts would be hard for me to chew. This Thanksgiving,
I will probably cook the family's Thanksgiving dinner with "quick"
items such as a processed turkey loaf, instant mashed potatoes, et
cetera. None of us have the time nor patience for anything big or exciting for Thanksgiving since it is just the three of us (Mom, Dad,
and myself).

We're going down to Florida to see Steve's parents over the holiday.
This will be their first year in the assisted living apartment so it
will be interesting to see how dinner works out. Mom will probably want
to go all out again but doesn't have the space to do so. She does have a working stove which is more than most apartments in the facility have
but the kitchen is about the size of the one we had in California when
we were out there for Steve's language school. Workable for everyday use
but special occaision cooking was just about impossible.

Here's a recipe for something I'd make for Thanksgiving. After adding about 20,000 recipes to my Meal-Master, I discovered the addition of a "holiday" catagory opened up a -lot- of good recipes...

Title: CHALLA * GOLDEN EGG BREAD
Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
Yield: 16 Servings

I made this years ago, when I was making all my breadstuffs without the
help of my KA mixer. I'd first tasted it the summer I worked at a Jewish
camp, and like most of the foods I tried there, it was something I liked
enough to try making on my own.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)