Quoting Michael Loo to Jim Weller <=-

[I] settled for chicken breasts for 99c [...] Interestingly,
these chicken parts actually tasted like something

The ribs and the skin are the redeeming qualities and yet stores
charge less, not more, when they're attached.

We are not fond of mayo based dressings on cabbage salads.

I've become inured to sweetened egg dressings on slaws, because
that's what most often comes with fried seafood in these parts.

Do they use Miracle Whip, English salad cream or old fashioned
boiled dressing?

Do you have luck growing new heads of garlic from single
cloves?

I've never tried to grow mature heads of garlic just scapes and
leaves which I tend to harvest in 14 to 21 days.

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

Title: Creamy Boiled Dressing For Coleslaw
Categories: Amish, Salad, Dressing, Eggs, Dairy
Yield: 6 servings

2 lg Eggs
3 tb Sugar
1 1/2 tb All-purpose flour
1 1/4 ts Salt
1/2 ts Ground mustard
1/4 c Cider vinegar
1/4 c Water
1 tb Butter or olive oil
3 tb Cream or milk

In a small saucepan, beat the eggs thoroughly; add the sugar, flour,
salt, and mustard. Combine the vinegar and the water and beat into the
egg mixture, then add the butter or oil. Cook over low heat, stirring
constantly until thick, about 5 to 8 minutes. The mixture will become
very lumpy-looking (not to worry); beat it to smoothness. When very
thick, remove from the heat and beat in the cream or milk. Cool.

Scanned by Sandy

Source: Marcia Adams' Heirloom Recipes

Posted by Ron West

MMMMM

Cheers

Jim

... Not many innocent people feel the need to retain 35 lawyers.

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