On Jan 2, 1:32*pm, Kalmia > wrote:
> I plopped the meatballs, and sauce in one of the host's stainless deep
> chicken fryer, stuck on the lid, and let reheat on low for an hour.
> No problem. *No curdling. *Everyone liked. *Whew.
>

> Happy and healthy 2011, cooks.


I've never had a problem reheating sour cream sauces when the sour
cream is the commercial variety.

Dutch oven bread - called shepherd's bread? I have a recipe for that.

N.