I can reliably make stuff that suits me better than what
the best of supermarkets can - and can most likely make
stuff that suits other people better as well.
I believe you... next time, I'll just let you do it... :) But when you aren't around, I'll get the Weggie's stuff... :)
I should have figured out what you were doing
and made the suggestion myself.
I haven't had the Nabisco ones in ages, though... it might have been reasonable to have that comparison... Besides, what triggered
having it
for the picnic was the thread reminiscing about them, and our not
having
had them for so long.... ;) Also... I noted last shopping day that there are packaged Voortmans (in an assortment of flavors) that
aren't
sugarfree... maybe some picnic they should have a chance to redeem themselves from vileness...?
Perhaps.
In the meantime, I might get a package for the fun of it... ;)
Not a huge extravagance, after all.
True... :) A larger consideration would be how long it might take to
eat the whole package(s)... I still have some of the picnic Osem ones
left... ;)
You could take them to church or your mechanic
or someplace where they can get consumed before
they get stale.
And egg-and-cheese things are more likely to
harbor nasty bugs.
I suppose, but not all that likely at a church brunch here... :)
One would hope not, but it's my turn to say better
safe than sorry.
We do have a good track record, for starters... ;) And as long as the
cooks are using Wegmans eggs, it's almost 100% sure that the eggs are
safe... :)
I hope that stays the case, especially regarding
the reliability of Wegmans' eggs.
Meatloaf mix, oil, spaghetti sauce, additional thyme
maybe because that's what I do, a bit of extra garlic
and onion as needed, a couple teaspoons of cayenne.
Pretty easy, pretty duplicable.
Don't forget the cumin... ;)
There wasn't much of that, and as I recall it was
all in the sauce. But yes.
You'd said you were putting it into the meatball mix, but I wasn't
around when you were making it, so dunno how it really was... :) other
than very tasty when eaten as the finished product... :)
I don't recall putting it into the mix but do recall
tipping some into the sauce. It could just as easily
have been in the meatballs, but traditionally that's
where I put thyme in.
One could have used the juice to make "peach sparkler"
or something like that.
We didn't bring any home with us... not sure if that was because it was all used, or if Richard just didn't remember it after the service... I didn't think to look when I left when Shipps did....
Someone no doubt finished it up.
Or an unopened bottle is still sitting in the church's kitchen.... ;)
And no doubt goes to good use sometime.
---------- Recipe via Meal-Master (tm) v8.04
Title: Bechamel Sauce
Categories: Sauces
Yield: 1 Recipe
40 g Butter
-OR sunflower margarine
2 Tb Plain flour
300 ml Hot milk
Salt
Pepper
1 pn Ground nutmeg
Melt the butter or margarine in a heavy saucepan. Gradually stir in the
flour with a wooden spoon over a low heat, and then add the milk slowly,
stirring constantly until the sauce thickens. Season to taste with salt,
pepper and ground nutmeg, and simmer gently over a very low heat for 5
min before using.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)