Roll call! Whole wheat or white?

At my house:
For rice and pasta always white. Same for cakes, pie crust and
almost all cookie recipes.

That goes without saying.

But for bread making both have their merits depending on how the
bread will be used. Whole wheat with oatmeal is wonderful with jam or
peanut butter but rye and white are best with meat and cheese.

This was a no-white-bread picnic - the Hafflys
produced whole-wheat sourdough, the pastrami bread
was marble rye, and even Lydia's roll-ups were part
whole wheat (Bonnie says 2/3, but I'm not so sure).

Tornadoes

why is anyone afraid of a tomato?

Along similar lines, "What's the big controversy about Hamas? Both
sides like to eat it."

Only shamus hamas.

Title: Li Liyev E'kiishishut Dan Li Furnoo
Categories: Native, Canadian, Rabbit
Servings: 4

OK, I get the bunny in the oven part, but
what's kiishishut?

Courtesy of Shirley Logan Morrish, Ontario
From: Metis Cookbook And Guide To Health

I'm sure the braised rabbit is somewhat moreish.

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

Title: Hasen Pfeffer
Categories: Penndutch, Meats
Yield: 1 servings

1 lb Rabbit, deboned
vinegar
water
1 Lar onion, sliced
salt & pepper
1 Who cloves
1 Bay leaf
butter
1 c Sour cream

The rabbit meat should be placed in a jar and covered with equal parts
of vinegar and water. Add one large sliced onion, salt and pepper to
taste, clove and bay leaf. Let the meat soak in this solution for 2
days, then remove the meat and brown in hot butter, turning it often.
Gradually add some of the sauce in which the meat was pickled. Let
simmer until meat is tender (about 30 minutes). Just before serving,
stir 1 cup of thick sour cream into the sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20 (obviously didn't work)

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