Text 3041, 67 rader
Skriven 2013-07-31 23:33:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3017 av Dave Drum (1:18/200.0)
Ärende: Re: Milk
================
 -=> On 07-31-13  07:14,  Dave Drum <=-
 -=> spoke to Dale Shipp about Milk <=-

 DS> I agree with you on fully skim milk (aka blue milk) but we have gotten
 DS> accustomed to buying 1%.  As to using the butter for more profit, I
 DS> have occasionally seen stores charging more for skim milk than for full
 DS> milk.

 DD> 2% is as low a fat content as I can get along with. I've not seen any
 DD> of my local stores charging more for blue water than for real milk ...
 DD> mostly there is a sale going on somewhere at one of my usual stores 

I believe that I have seen that somewhere in my distant past, but then
again, sometimes the mind manufactures memories:-}}   We were in our
Wegmans today and I checked out their milk prices.  Skim milk was $2.49
and 2% was $2.59.   BTW, milk price at our local safeway is usually
$3.79.

 DD> ALDI has all 4 milks and soy milk for U$2.49/gal this week.

Lucky you!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Andouille in Comforting Barbecue Sauce
 Categories: Cajun, Appetizer
      Yield: 25 servings
 
      4 c  Onions, finely chopped
      1 c  Celery, finely chopped
      1 c  Bell pepper, finely chopped
      1 c  Parsley, finely chopped
      1 c  Peanut oil
      1 T  Garlic, finely chopped
      3 c  Steak sauce
    1/2 c  Louisiana hot sauce OR
      3 c  Ketchup
      2 T  Cayenne pepper
      3 t  Salt, to taste
      1 c  Southern Comfort Liquor
      1 lb Andouille sausage
 
  Saute onions, celery, bell pepper, and parsley in peanut oil until the
  onions are clear or tender.  Add garlic and cook a little longer.  Add
  steak sauce, hot sauce, and ketchup.  Add salt to taste.  Add Southern
  Comfort.  Bring to a boil.  Lower heat and cook for 2 to 3 hours.
  
  Makes about 3/4 gallon.  This will keep in the refrigerator for weeks.
  
  Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine
  with 1 cup sauce.  Heat well on stove or in a chafing dish.  Serve
  with small pieces of French bread or use teethpicks to spear
  andouille.  You will need plenty of napkins, also, too.
  
  "Other smoked sausages may be used, but we like andouille."
  From Justin Wilsons "Outdoor Cooking With Inside Help ."
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:05, 31 Jul 2013
___ Blue Wave/DOS v2.30

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