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55 Vintage Recipes From the '50s Worth Trying Today
"l not -l" > wrote in message ... > > On 9-Nov-2017, U.S. Janet B. > wrote: > >> On Thu, 9 Nov 2017 02:33:14 -0800, "Julie Bove" >> > wrote: >> >> > >> >"U.S. Janet B." > wrote in message >> .. . >> >> On Wed, 8 Nov 2017 20:12:15 -0800, "Julie Bove" >> >> > wrote: >> >> >> >>> >> >>>"U.S. Janet B." > wrote in message >> ... >> >>>> >> >>>> >> >>>> >> >>>> >> >>>> >> >>>> Ingredients >> >>>> 1 dill pickle spear plus 1 teaspoon juice >> >>>> 3 sweet pickles plus 1 teaspoon juice >> >>>> 6 pitted ripe olives plus 1 teaspoon juice >> >>>> 6 pimiento-stuffed olives plus 1 teaspoon juice >> >>>> 1 package (8 ounces) cream cheese, softened >> >>>> 1/3 cup Miracle Whip >> >>>> 1/4 teaspoon salt >> >>>> 1/4 cup finely chopped pecans, toasted >> >>>> 6 celery ribs, cut into 2-inch pieces >> >>>> >> >>>> >> >>>> >> >>>> http://tinyurl.com/y8k55r24 >> >>>> >> >>>> I've got to say that I have never heard of many of these >> >>>> recipes. I >> >>>> did get one tip from the potato salad recipe ".To prevent >> >>>> potatoes >> >>>> from mushing out and losing their shape, add a small >> >>>> amount of vinegar >> >>>> to their cooking water: 1/2 teaspoon is plenty." There >> >>>> were other >> >>>> foods in this article that I had no idea were out of >> >>>> style. Split pea >> >>>> soup, chocolate cake, cole slaw, deviled eggs -- stuff >> >>>> like that. >> >>>> Anyway, I thought you might find this amusing. >> >>>> Janet US >> >>> >> >>>I love stuffed celery but I'll pass on that! >> >> >> >> I thought that one sounded fine. Overall it is common >> >> enough >> >> Janet US >> > >> >Yikes! I just do peanut butter or jarred cheese. >> >> well, it isn't fair to compare the above recipe to peanut >> butter, now >> is it.? And really, I'd go without before I used jarred cheese. >> The >> above recipe is a simple enough concept. Take some cream >> cheese and >> add what you want. Jarred cheese is awful tasting and lazy. >> Oh, and >> so expensive for the amount of crap that you get. > Oh, how I disagree; not about price but about the crap. IMO, it > may not be "real" cheese; but, Kraft Old English or Pimento > cheese in the little jars makes a tasty addition to crackers, > celery or a number of other things that cry out a flavor boost. > Heck, even the Pineapple variety is pretty darn good once every > two or three years with the right delivery vehicle. It's a step > up from Cheeze Whiz which is a step up from Velveeta. Each has a > use, just not very often, in my kitchen. Yep. The Old English is da bomb. I used to get the bacon as a child. Fred Meyers had the pimento on clearance so I bought a couple of jars. It is somewhat expensive so it's a once in a while treat! |
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55 Vintage Recipes From the '50s Worth Trying Today
"U.S. Janet B." > wrote in message ... > On Thu, 9 Nov 2017 02:33:14 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Wed, 8 Nov 2017 20:12:15 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>>"U.S. Janet B." > wrote in message m... >>>>> >>>>> >>>>> >>>>> >>>>> >>>>> Ingredients >>>>> 1 dill pickle spear plus 1 teaspoon juice >>>>> 3 sweet pickles plus 1 teaspoon juice >>>>> 6 pitted ripe olives plus 1 teaspoon juice >>>>> 6 pimiento-stuffed olives plus 1 teaspoon juice >>>>> 1 package (8 ounces) cream cheese, softened >>>>> 1/3 cup Miracle Whip >>>>> 1/4 teaspoon salt >>>>> 1/4 cup finely chopped pecans, toasted >>>>> 6 celery ribs, cut into 2-inch pieces >>>>> >>>>> >>>>> >>>>> http://tinyurl.com/y8k55r24 >>>>> >>>>> I've got to say that I have never heard of many of these recipes. I >>>>> did get one tip from the potato salad recipe ".To prevent potatoes >>>>> from mushing out and losing their shape, add a small amount of vinegar >>>>> to their cooking water: 1/2 teaspoon is plenty." There were other >>>>> foods in this article that I had no idea were out of style. Split pea >>>>> soup, chocolate cake, cole slaw, deviled eggs -- stuff like that. >>>>> Anyway, I thought you might find this amusing. >>>>> Janet US >>>> >>>>I love stuffed celery but I'll pass on that! >>> >>> I thought that one sounded fine. Overall it is common enough >>> Janet US >> >>Yikes! I just do peanut butter or jarred cheese. > > well, it isn't fair to compare the above recipe to peanut butter, now > is it.? And really, I'd go without before I used jarred cheese. The > above recipe is a simple enough concept. Take some cream cheese and > add what you want. Jarred cheese is awful tasting and lazy. Oh, and > so expensive for the amount of crap that you get. > Janet US I have a severe dislike for cream cheese no matter what it is used in. Jarred cheese tastes really good and has a texture that I like. This is the Kraft. Not the Cheese Whiz crap. That recipe also calls for Miracle Whip and that is not for me. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Cheri" > wrote in message news  > "U.S. Janet B." > wrote in message > ... >> On Thu, 9 Nov 2017 02:33:14 -0800, "Julie Bove" >> > wrote: >> >>> >>>"U.S. Janet B." > wrote in message ... >>>> On Wed, 8 Nov 2017 20:12:15 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> >>>>>"U.S. Janet B." > wrote in message om... >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> >>>>>> Ingredients >>>>>> 1 dill pickle spear plus 1 teaspoon juice >>>>>> 3 sweet pickles plus 1 teaspoon juice >>>>>> 6 pitted ripe olives plus 1 teaspoon juice >>>>>> 6 pimiento-stuffed olives plus 1 teaspoon juice >>>>>> 1 package (8 ounces) cream cheese, softened >>>>>> 1/3 cup Miracle Whip >>>>>> 1/4 teaspoon salt >>>>>> 1/4 cup finely chopped pecans, toasted >>>>>> 6 celery ribs, cut into 2-inch pieces >>>>>> >>>>>> >>>>>> >>>>>> http://tinyurl.com/y8k55r24 >>>>>> >>>>>> I've got to say that I have never heard of many of these recipes. I >>>>>> did get one tip from the potato salad recipe ".To prevent potatoes >>>>>> from mushing out and losing their shape, add a small amount of >>>>>> vinegar >>>>>> to their cooking water: 1/2 teaspoon is plenty." There were other >>>>>> foods in this article that I had no idea were out of style. Split >>>>>> pea >>>>>> soup, chocolate cake, cole slaw, deviled eggs -- stuff like that. >>>>>> Anyway, I thought you might find this amusing. >>>>>> Janet US >>>>> >>>>>I love stuffed celery but I'll pass on that! >>>> >>>> I thought that one sounded fine. Overall it is common enough >>>> Janet US >>> >>>Yikes! I just do peanut butter or jarred cheese. >> >> well, it isn't fair to compare the above recipe to peanut butter, now >> is it.? And really, I'd go without before I used jarred cheese. The >> above recipe is a simple enough concept. Take some cream cheese and >> add what you want. Jarred cheese is awful tasting and lazy. Oh, and >> so expensive for the amount of crap that you get. >> Janet US > > > I think lazy is fine, but it's got to taste good. Yep. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" > wrote in message ... > On Wed, 08 Nov 2017 15:48:58 -0700, U.S. Janet B. > > wrote: > >>Ingredients >>1 dill pickle spear plus 1 teaspoon juice >>3 sweet pickles plus 1 teaspoon juice >>6 pitted ripe olives plus 1 teaspoon juice >>6 pimiento-stuffed olives plus 1 teaspoon juice >>1 package (8 ounces) cream cheese, softened >>1/3 cup Miracle Whip > > Here comes Miracle Whip: > > Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, > Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less > than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and > Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, > Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried > Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial > Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as > Preservatives > > That's a miracle alright! "Worth Trying Today"? Make up your own mind! Lemme get the jarred cheese ingredients... Cheddar Cheese ( Milk, Cheese Culture, Salt, Enzymes ), Sodium Phosphate, Salt, Lactic Acid, Sorbic Acid As A Preservative,Apocarotenal (Color). Sounds much better, doesn't it? |
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55 Vintage Recipes From the '50s Worth Trying Today
"Gary" > wrote in message ... > Bruce wrote: >> >> Here comes Miracle Whip: >> >> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >> Preservatives > > Hi Bruce. Since you like posting ingredient lists, do me a favor. > Quote the above Miracle Whip ingredients and right below > post the Kraft Mayonaisse ingredients. I'd like to compare. > > I have Kraft Mayo here now and I like it. It's every bit as good > Hellman's so I go with whatever is on sale at the time. I did > notice that my mayo doesn't have "High Fructose Corn Syrup." The > Miracle Whip has a tangier taste and I always thought it was the > addition of vinegar but I notice even my mayo has vinegar. > Probable just less vinegar. People in this house won't eat Kraft. They say it tastes weird. They like Best Foods which is the same as your Hellman's. They also like the Just Mayo but it's a little more expensive so I only use it in something we'll all eat. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" > wrote in message ... > On Thu, 09 Nov 2017 09:20:27 -0500, Gary > wrote: > >>Bruce wrote: >>> >>> Here comes Miracle Whip: >>> >>> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >>> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >>> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >>> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >>> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >>> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >>> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >>> Preservatives >> >>Hi Bruce. Since you like posting ingredient lists, do me a favor. >>Quote the above Miracle Whip ingredients and right below >>post the Kraft Mayonaisse ingredients. I'd like to compare. >> >>I have Kraft Mayo here now and I like it. It's every bit as good >>Hellman's so I go with whatever is on sale at the time. I did >>notice that my mayo doesn't have "High Fructose Corn Syrup." The >>Miracle Whip has a tangier taste and I always thought it was the >>addition of vinegar but I notice even my mayo has vinegar. >>Probable just less vinegar. > > Miracle Whip: > Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, > Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less > than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and > Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, > Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried > Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial > Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as > Preservatives > > Kraft Mayonnaise, Real Mayo: > Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of > Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a > Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor > > Hellmann's Mayonnaise, Real: > Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, > Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural > Flavors > > I'd have expected worse, although "Natural Flavors" is a dubious one. > If they use genetic engineering to make a cow poop avocados and they > add those avocados to the mayo, they can call that a "natural flavor", > because it's avocado. And why do they both add sugar to their mayo? When I was a kid, my dad said they added sugar to foods to make you crave more. The combination of fat and sugar has even more appeal but nowadays in this country, HFCS is more popular. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" > wrote in message ... > On Thu, 9 Nov 2017 10:11:47 -0800 (PST), Cindy Hamilton > > wrote: > >>On Thursday, November 9, 2017 at 12:46:28 PM UTC-5, Bruce wrote: >>> >>> Miracle Whip: >>> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >>> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >>> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >>> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >>> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >>> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >>> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >>> Preservatives >>> >>> Kraft Mayonnaise, Real Mayo: >>> Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of >>> Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a >>> Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor >>> >>> Hellmann's Mayonnaise, Real: >>> Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, >>> Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural >>> Flavors >>> >>> I'd have expected worse, although "Natural Flavors" is a dubious one. >>> If they use genetic engineering to make a cow poop avocados and they >>> add those avocados to the mayo, they can call that a "natural flavor", >>> because it's avocado. And why do they both add sugar to their mayo? >> >>Presumably, so it will sell better. They cater to their >>customers' taste. > > Yes, probably. I wonder what those customers would think of a real, > home-made mayo (meaning without added sugar). They probably wouldn't like it. I have noticed that people who grew up eating processed crap do not like the taste of real foods. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" > wrote in message ... > On Thu, 9 Nov 2017 13:49:08 -0700, Casa de los peregrinos > > wrote: > >>On 11/9/2017 12:58 PM, Bruce wrote: >>>> Exactly. I like Miracle Whip, but don't use it often at all. I like >>>> Hellman's mayo too, here it's called Best Foods, and none has hurt me >>>> thus >>>> far. >>> Yeah, let's all eat food that hasn't hurt us thus far. Even better, >>> let's stock up our trailer with it! >> >> >>Oh wotta surpise, the highly respected gentleman from a beautiful country >>has an elitist gripe with trailers >>too... > > You've got to admit that "this food hasn't hurt me thus far" is a bit > of a low standard, especially for a cooking group. Yep. I have diabetes. Can't help but wonder if something like margarine or some other crap I was fed while growing up might be the cause. I do try to eat right now but the damage has been done. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Ed Pawlowski" > wrote in message ... > On 11/9/2017 12:46 PM, Bruce wrote: > > >> >> Miracle Whip: >> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >> than 2% of Salt, Cellulose Gel, Egg Yolks Kraft Mayonnaise, Real Mayo: >> Soybean Oil, Water, Eggs, Egg Yolks, Hellmann's Mayonnaise, Real: >> Soybean Oil, Water, Whole Eggs and Egg Yolks, >> >> I'd have expected worse, although "Natural Flavors" is a dubious one. > > Never cared for Miracle Whip and looking at the ingredients, I'd never use > it. May as well just put sugar on the sandwich along with some cellulose > gel. . I always thought I didn't like mayo. We had Miracle Whip at home but my mom called it mayo. Then one day we stopped at a restaurant on the way to somewhere and they put mayo on my sandwich even though I had asked for none. I had to eat it as is as we were on a tight schedule. I liked it! Only then did my mom tell me that what we had at home wasn't really mayo. Just like our "butter" wasn't really butter. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" > wrote in message ... > On Thu, 9 Nov 2017 14:00:04 -0500, Ed Pawlowski > wrote: > >>On 11/9/2017 12:46 PM, Bruce wrote: >>> >>> Miracle Whip: >>> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >>> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >>> than 2% of Salt, Cellulose Gel, Egg Yolks >>> >>> Kraft Mayonnaise, Real Mayo: >>> Soybean Oil, Water, Eggs, Egg Yolks, >>> >>> Hellmann's Mayonnaise, Real: >>> Soybean Oil, Water, Whole Eggs and Egg Yolks, >>> >>> I'd have expected worse, although "Natural Flavors" is a dubious one. >> >>Never cared for Miracle Whip and looking at the ingredients, I'd never >>use it. May as well just put sugar on the sandwich along with some >>cellulose gel. . > > Yes. I wonder how much all this hidden sugar contributes to the > diabetes epidemic. Sugar doesn't cause diabetes. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thursday, November 9, 2017 at 5:40:04 PM UTC-10, Julie Bove wrote:
> > People in this house won't eat Kraft. They say it tastes weird. They like > Best Foods which is the same as your Hellman's. They also like the Just Mayo > but it's a little more expensive so I only use it in something we'll all > eat. I personally will eat only foods with 100% all natural ingredients. Food like free range parking lot chickens that are foolish enough to enter my little snare of doom. I've also taken a liking for all-natural Mexican pork chorizo sold at the local safeway. It's delish and so good for you! While you're tasting it, it's tasting you! Pork salivary glands, lymph nodes & fat, paprika, soy flour, vinegar, salt, spices red pepper, garlic, sodium nitrate. |
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55 Vintage Recipes From the '50s Worth Trying Today
"jmcquown" > wrote in message news > On 11/8/2017 5:48 PM, U.S. Janet B. wrote: >> >> >> >> >> >> Ingredients >> 1 dill pickle spear plus 1 teaspoon juice >> 3 sweet pickles plus 1 teaspoon juice >> 6 pitted ripe olives plus 1 teaspoon juice >> 6 pimiento-stuffed olives plus 1 teaspoon juice >> 1 package (8 ounces) cream cheese, softened >> 1/3 cup Miracle Whip >> 1/4 teaspoon salt >> 1/4 cup finely chopped pecans, toasted >> 6 celery ribs, cut into 2-inch pieces >> http://tinyurl.com/y8k55r24 >> >> I've got to say that I have never heard of many of these recipes. I >> did get one tip from the potato salad recipe "’To prevent potatoes >> from mushing out and losing their shape, add a small amount of vinegar >> to their cooking water: 1/2 teaspoon is plenty." There were other >> foods in this article that I had no idea were out of style. Split pea >> soup, chocolate cake, cole slaw, deviled eggs -- stuff like that. >> Anyway, I thought you might find this amusing. >> Janet US >> > > That was a fun list. I haven't seen Baked Alaska except in old movies. > I'm not sure how many people actually want to go to all that trouble for a > dessert these days. > > I do think cheese balls are rather passe. Seems to me cheese balls came > back briefly in the 70's and 80's, then went back out of style again. > > https://www.tasteofhome.com/recipes/...lls?trkid=ZMSN > > I've never had honey baked apples. Like you, I can't figure out why cole > slaw and deviled eggs is allegedly out of style. Lasagna? Really? Who > does come up with these lists? They said American lasagna. Whatever that is. We made baked Alaska in Home Ec. It was a two day project because we used the oven so the cake and ice cream had to be frozen hard. I've seen small ones made on TV where a blow torch cooked the outside. You can still buy cheese balls here but for some reason, they always have almonds and I can't do almonds. |
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55 Vintage Recipes From the '50s Worth Trying Today
On 11/9/2017 9:03 PM, dsi1 wrote:
> On Thursday, November 9, 2017 at 5:40:04 PM UTC-10, Julie Bove wrote: >> >> People in this house won't eat Kraft. They say it tastes weird. They like >> Best Foods which is the same as your Hellman's. They also like the Just Mayo >> but it's a little more expensive so I only use it in something we'll all >> eat. > > I personally will eat only foods with 100% all natural ingredients. Food like free range parking lot chickens that are foolish enough to enter my little snare of doom. I've also taken a liking for all-natural Mexican pork chorizo sold at the local safeway. It's delish and so good for you! While you're tasting it, it's tasting you! > > Pork salivary glands, lymph nodes & fat, paprika, soy flour, vinegar, salt, spices red pepper, garlic, sodium nitrate. > Mira amigo! And I ain't even clued you to lengua yet! But never on the first date... ;-) |
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55 Vintage Recipes From the '50s Worth Trying Today
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55 Vintage Recipes From the '50s Worth Trying Today
"Julie Bove" > wrote in message
news
> Sugar doesn't cause diabetes. Only the truly ignorant think it does. Cheri |
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55 Vintage Recipes From the '50s Worth Trying Today
"Cheri" > wrote in message news > "Julie Bove" > wrote in message > news
>>> Sugar doesn't cause diabetes. > > Only the truly ignorant think it does. Yep. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thu, 9 Nov 2017 19:49:50 -0800, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> On Wed, 08 Nov 2017 21:17:52 -0500, wrote: >> >>>On 11/8/2017 6:45 PM, wrote: >>>>> On Wednesday, November 8, 2017 at 4:49:06 PM UTC-6, U.S. Janet B. >>>>> wrote: >>>>>> >>>>>> There were other >>>>>> foods in this article that I had no idea were out of style. Split pea >>>>>> soup, chocolate cake, cole slaw, deviled eggs -- stuff like that. >>>>>> Anyway, I thought you might find this amusing. >>>>>> Janet US >>>>>> >>>>>> >>>>> I zipped through the list very quickly and when did ham become >>>>> 'vintage' >>>>> as well as deviled eggs and cold slaw, etc.?? >>> >>>What is "cold" slaw? In lieu of hot slaw? >> >> What is "in lieu"? In lieu of "instead"? > >In the place of or instead. Thanks  |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thu, 9 Nov 2017 15:39:14 -0700, Casa de los peregrinos
> wrote: >On 11/9/2017 3:18 PM, Bruce wrote: >> On Thu, 9 Nov 2017 14:24:16 -0700, Casa de los peregrinos >> > wrote: >> >>> On 11/9/2017 1:52 PM, Bruce wrote: >>>> On Thu, 9 Nov 2017 13:49:08 -0700, Casa de los peregrinos >>>> > wrote: >>>> >>>>> On 11/9/2017 12:58 PM, Bruce wrote: >>>>>>> Exactly. I like Miracle Whip, but don't use it often at all. I like >>>>>>> Hellman's mayo too, here it's called Best Foods, and none has hurt me thus >>>>>>> far. >>>>>> Yeah, let's all eat food that hasn't hurt us thus far. Even better, >>>>>> let's stock up our trailer with it! >>>>> >>>>> >>>>> Oh wotta surpise, the highly respected gentleman from auztardia has an elitist gripe with trailers >>>>> too... >>>> >>>> You've got to admit that "this food hasn't hurt me thus far" is a bit >>>> of a low standard, especially for a cooking group. >>> >>> You are now seen as an elitist fop who can't tolerate trailers. >>> >>> Or I suppose "caravans" as you lot are wont to call them. >> >> Every time I have to mow 6 acres again, I long for a nice little >> trailer. >> > >There's a good hypocrite then! I can't win, can I? Oh well, at least I'm not a criminally insane troll. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thu, 9 Nov 2017 19:42:37 -0800, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> On Thu, 9 Nov 2017 10:11:47 -0800 (PST), Cindy Hamilton >> > wrote: >>> >>>Presumably, so it will sell better. They cater to their >>>customers' taste. >> >> Yes, probably. I wonder what those customers would think of a real, >> home-made mayo (meaning without added sugar). > >They probably wouldn't like it. I have noticed that people who grew up >eating processed crap do not like the taste of real foods. Yes, I've noticed that too. Their taste buds are ruined. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thu, 9 Nov 2017 19:37:44 -0800, "Julie Bove"
> wrote: > >"Bruce" > wrote in message .. . >> On Wed, 08 Nov 2017 15:48:58 -0700, U.S. Janet B. > >> wrote: >> >>>Ingredients >>>1 dill pickle spear plus 1 teaspoon juice >>>3 sweet pickles plus 1 teaspoon juice >>>6 pitted ripe olives plus 1 teaspoon juice >>>6 pimiento-stuffed olives plus 1 teaspoon juice >>>1 package (8 ounces) cream cheese, softened >>>1/3 cup Miracle Whip >> >> Here comes Miracle Whip: >> >> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >> Preservatives >> >> That's a miracle alright! "Worth Trying Today"? Make up your own mind! > >Lemme get the jarred cheese ingredients... > >Cheddar Cheese ( Milk, Cheese Culture, Salt, Enzymes ), Sodium Phosphate, >Salt, Lactic Acid, Sorbic Acid As A Preservative,Apocarotenal (Color). > >Sounds much better, doesn't it? Yes, it's a much shorter list. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Thu, 9 Nov 2017 21:50:56 -0800, "Cheri" >
wrote: >"Julie Bove" > wrote in message >news
>>> Sugar doesn't cause diabetes. > >Only the truly ignorant think it does. That was a short timeout, Cheri |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" wrote in message ...
On Thu, 09 Nov 2017 09:20:27 -0500, Gary > wrote: >Bruce wrote: >> >> Here comes Miracle Whip: >> >> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >> Preservatives > >Hi Bruce. Since you like posting ingredient lists, do me a favor. >Quote the above Miracle Whip ingredients and right below >post the Kraft Mayonaisse ingredients. I'd like to compare. > >I have Kraft Mayo here now and I like it. It's every bit as good >Hellman's so I go with whatever is on sale at the time. I did >notice that my mayo doesn't have "High Fructose Corn Syrup." The >Miracle Whip has a tangier taste and I always thought it was the >addition of vinegar but I notice even my mayo has vinegar. >Probable just less vinegar. Miracle Whip: Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as Preservatives Kraft Mayonnaise, Real Mayo: Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor Hellmann's Mayonnaise, Real: Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural Flavors I'd have expected worse, although "Natural Flavors" is a dubious one. If they use genetic engineering to make a cow poop avocados and they add those avocados to the mayo, they can call that a "natural flavor", because it's avocado. And why do they both add sugar to their mayo? == Bruce, have you done any cooking lately? What have you made? -- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
"Ed Pawlowski" wrote in message ...
On 11/9/2017 12:46 PM, Bruce wrote: > > Miracle Whip: > Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, > Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less > than 2% of Salt, Cellulose Gel, Egg Yolks > > Kraft Mayonnaise, Real Mayo: > Soybean Oil, Water, Eggs, Egg Yolks, > > Hellmann's Mayonnaise, Real: > Soybean Oil, Water, Whole Eggs and Egg Yolks, > > I'd have expected worse, although "Natural Flavors" is a dubious one. Never cared for Miracle Whip and looking at the ingredients, I'd never use it. May as well just put sugar on the sandwich along with some cellulose gel. . == That's not something I've ever had which sounds like a good thing -- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
"dsi1" wrote in message
... On Thursday, November 9, 2017 at 5:40:04 PM UTC-10, Julie Bove wrote: > > People in this house won't eat Kraft. They say it tastes weird. They like > Best Foods which is the same as your Hellman's. They also like the Just > Mayo > but it's a little more expensive so I only use it in something we'll all > eat. I personally will eat only foods with 100% all natural ingredients. Food like free range parking lot chickens that are foolish enough to enter my little snare of doom. I've also taken a liking for all-natural Mexican pork chorizo sold at the local safeway. It's delish and so good for you! While you're tasting it, it's tasting you! Pork salivary glands, lymph nodes & fat, paprika, soy flour, vinegar, salt, spices red pepper, garlic, sodium nitrate. == ewwwwwwwwww -- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
On Fri, 10 Nov 2017 10:58:15 -0000, "Ophelia" >
wrote: >"Bruce" wrote in message ... > >Miracle Whip: >Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >Preservatives > >Kraft Mayonnaise, Real Mayo: >Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of >Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a >Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor > >Hellmann's Mayonnaise, Real: >Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, >Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural >Flavors > >I'd have expected worse, although "Natural Flavors" is a dubious one. >If they use genetic engineering to make a cow poop avocados and they >add those avocados to the mayo, they can call that a "natural flavor", >because it's avocado. And why do they both add sugar to their mayo? > >== > >Bruce, have you done any cooking lately? What have you made? I haven't cooked anything worth mentioning lately. On another note, I've been having a lot of supermarket wasabi lately, but look: Horseradish (31%), Humectant (420), Rice Bran Oil, Salt, Stabilizer (1400), Wasabi Japonica (4.5%), Potato Starch, Water, Mustard Extract, Colours (100, 133), Acid (330), Thickener (415) I wonder if there's such a thing as affordable non science project wasabi. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Bruce" wrote in message ...
On Fri, 10 Nov 2017 10:58:15 -0000, "Ophelia" > wrote: >"Bruce" wrote in message .. . > >Miracle Whip: >Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >Preservatives > >Kraft Mayonnaise, Real Mayo: >Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of >Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a >Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor > >Hellmann's Mayonnaise, Real: >Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, >Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural >Flavors > >I'd have expected worse, although "Natural Flavors" is a dubious one. >If they use genetic engineering to make a cow poop avocados and they >add those avocados to the mayo, they can call that a "natural flavor", >because it's avocado. And why do they both add sugar to their mayo? > >== > >Bruce, have you done any cooking lately? What have you made? I haven't cooked anything worth mentioning lately. On another note, I've been having a lot of supermarket wasabi lately, but look: Horseradish (31%), Humectant (420), Rice Bran Oil, Salt, Stabilizer (1400), Wasabi Japonica (4.5%), Potato Starch, Water, Mustard Extract, Colours (100, 133), Acid (330), Thickener (415) I wonder if there's such a thing as affordable non science project wasabi. === Grow your own and then you can choose? Wasabi Plant Starts (seedlings) The Wasabi Store www.thewasabistore.com/wasabi-plant-starts/ "Then plant wasabi! Wasabi can grow in everybody's garden. Our blog contains many anecdotes and photos of wasabi in the garden and growing overwinter no ...." -- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
"Ophelia" > wrote in message
... > "Ed Pawlowski" wrote in message ... > Never cared for Miracle Whip and looking at the ingredients, I'd never use > it. May as well just put sugar on the sandwich along with some cellulose > gel. . > > == > > That's not something I've ever had which sounds like a good thing One of my favorite things from when I was a kid, now only on my birthday once a year, a fried bologna sandwich using a thick slice of bologna, soft white bread, and Miracle Whip. Gourmet dining. ;-) Cheri |
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55 Vintage Recipes From the '50s Worth Trying Today
On 11/10/2017 7:12 AM, Ophelia wrote:
> "Bruce"Β* wrote in message > I haven't cooked anything worth mentioning lately. On another note, > I've been having a lot of supermarket wasabi lately, but look: > > Horseradish (31%), Humectant (420), Rice Bran Oil, Salt, Stabilizer > (1400), Wasabi Japonica (4.5%), Potato Starch, Water, Mustard Extract, > Colours (100, 133), Acid (330), Thickener (415) > > I wonder if there's such a thing as affordable non science project > wasabi. > > === > > Grow your own and then you can choose? > > Wasabi Plant Starts (seedlings) The Wasabi Store > > www.thewasabistore.com/wasabi-plant-starts/ > > "Then plant wasabi! Wasabi can grow in everybody's garden. Our blog > contains many anecdotes and photos of wasabi in the garden and growing > overwinter no ..." Then the wasabi would actually contain wasabi, too. nancy |
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55 Vintage Recipes From the '50s Worth Trying Today
On 11/10/2017 1:25 AM, Julie Bove wrote:
> > "Cheri" > wrote in message > news >> "Julie Bove" > wrote in message >> news
>>>>> Sugar doesn't cause diabetes. >> >> Only the truly ignorant think it does. > > Yep. > You can find evidence for both if you Google it. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Ed Pawlowski" > wrote in message
... > On 11/10/2017 1:25 AM, Julie Bove wrote: >> >> "Cheri" > wrote in message >> news >>> "Julie Bove" > wrote in message >>> news
>>>>>>> Sugar doesn't cause diabetes. >>> >>> Only the truly ignorant think it does. >> >> Yep. >> > > You can find evidence for both if you Google it. You can find evidence of anything if you Google it. Cheri |
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55 Vintage Recipes From the '50s Worth Trying Today
"Nancy Young" wrote in message ...
On 11/10/2017 7:12 AM, Ophelia wrote: > "Bruce" wrote in message > I haven't cooked anything worth mentioning lately. On another note, > I've been having a lot of supermarket wasabi lately, but look: > > Horseradish (31%), Humectant (420), Rice Bran Oil, Salt, Stabilizer > (1400), Wasabi Japonica (4.5%), Potato Starch, Water, Mustard Extract, > Colours (100, 133), Acid (330), Thickener (415) > > I wonder if there's such a thing as affordable non science project > wasabi. > > === > > Grow your own and then you can choose? > > Wasabi Plant Starts (seedlings) The Wasabi Store > > www.thewasabistore.com/wasabi-plant-starts/ > > "Then plant wasabi! Wasabi can grow in everybody's garden. Our blog > contains many anecdotes and photos of wasabi in the garden and growing > overwinter no ..." Then the wasabi would actually contain wasabi, too. nancy == How much better can it get? )-- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
"Cheri" wrote in message news
"Ophelia" > wrote in message ... > "Ed Pawlowski" wrote in message ... > Never cared for Miracle Whip and looking at the ingredients, I'd never use > it. May as well just put sugar on the sandwich along with some cellulose > gel. . > > == > > That's not something I've ever had which sounds like a good thing One of my favorite things from when I was a kid, now only on my birthday once a year, a fried bologna sandwich using a thick slice of bologna, soft white bread, and Miracle Whip. Gourmet dining. ;-) Cheri ==== Hey a treat is a treat! Who cares what anyone else thinks )-- http://www.helpforheroes.org.uk |
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55 Vintage Recipes From the '50s Worth Trying Today
On 11/9/2017 11:53 PM, Bruce wrote:
> On Thu, 9 Nov 2017 15:39:14 -0700, Casa de los peregrinos > > wrote: > >> On 11/9/2017 3:18 PM, Bruce wrote: >>> On Thu, 9 Nov 2017 14:24:16 -0700, Casa de los peregrinos >>> > wrote: >>> >>>> On 11/9/2017 1:52 PM, Bruce wrote: >>>>> On Thu, 9 Nov 2017 13:49:08 -0700, Casa de los peregrinos >>>>> > wrote: >>>>> >>>>>> On 11/9/2017 12:58 PM, Bruce wrote: >>>>>>>> Exactly. I like Miracle Whip, but don't use it often at all. I like >>>>>>>> Hellman's mayo too, here it's called Best Foods, and none has hurt me thus >>>>>>>> far. >>>>>>> Yeah, let's all eat food that hasn't hurt us thus far. Even better, >>>>>>> let's stock up our trailer with it! >>>>>> >>>>>> >>>>>> Oh wotta surpise, the highly respected gentleman from auztardia has an elitist gripe with trailers >>>>>> too... >>>>> >>>>> You've got to admit that "this food hasn't hurt me thus far" is a bit >>>>> of a low standard, especially for a cooking group. >>>> >>>> You are now seen as an elitist fop who can't tolerate trailers. >>>> >>>> Or I suppose "caravans" as you lot are wont to call them. >>> >>> Every time I have to mow 6 acres again, I long for a nice little >>> trailer. >>> >> >> There's a good hypocrite then! > > I can't win, can I? Sans a behavioral reboot, no, you can't. > Oh well, at least I'm not a criminally insane > troll. I haven't run your full background, so...who can say... |
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55 Vintage Recipes From the '50s Worth Trying Today
On 11/10/2017 5:12 AM, Ophelia wrote:
> "Bruce"Β* wrote in message > ... > > On Fri, 10 Nov 2017 10:58:15 -0000, "Ophelia" > > wrote: > >> "Bruce"Β* wrote in message >> ... >> >> Miracle Whip: >> Water, High Fructose Corn Syrup, Vinegar, Modified Food Starch, Sugar, >> Soybean Oil (Trivial Source of Fat and Cholesterol), Contains Less >> than 2% of Salt, Cellulose Gel, Egg Yolks (Trivial Source of Fat and >> Cholesterol), Citric Acid, Artificial Color, Lactic Acid, Xanthan Gum, >> Mustard Flour, Cellulose Gum, Spice, Paprika, L-Cysteine, Dried >> Garlic, Yellow 6, Natural Flavor, Beta Carotene (Color), Artificial >> Flavor, Blue 1, with Potassium Sorbate and Calcium Disodium EDTA as >> Preservatives >> >> Kraft Mayonnaise, Real Mayo: >> Soybean Oil, Water, Eggs, Egg Yolks, Vinegar, Contains Less than 2% of >> Sugar, Salt, Lemon Juice Concentrate, Calcium Disodium EDTA as a >> Preservative, Dried Garlic, Dried Onions, Spice, Natural Flavor >> >> Hellmann's Mayonnaise, Real: >> Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, >> Lemon Juice, Calcium Disodium EDTA (Used to Protect Quality), Natural >> Flavors >> >> I'd have expected worse, although "Natural Flavors" is a dubious one. >> If they use genetic engineering to make a cow poop avocados and they >> add those avocados to the mayo, they can call that a "natural flavor", >> because it's avocado. And why do they both add sugar to their mayo? >> >> == >> >> Bruce, have you done any cooking lately? What have you made? > > I haven't cooked anything worth mentioning lately. On another note, > I've been having a lot of supermarket wasabi lately, but look: > > Horseradish (31%), Humectant (420), Rice Bran Oil, Salt, Stabilizer > (1400), Wasabi Japonica (4.5%), Potato Starch, Water, Mustard Extract, > Colours (100, 133), Acid (330), Thickener (415) > > I wonder if there's such a thing as affordable non science project > wasabi. > > === > > Grow your own and then you can choose? > > Wasabi Plant Starts (seedlings) The Wasabi Store > > www.thewasabistore.com/wasabi-plant-starts/ > > "Then plant wasabi! Wasabi can grow in everybody's garden. Our blog > contains many anecdotes and photos of wasabi in the garden and growing > overwinter no ..." > > Definitely a cool coastal climate plant. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Ophelia" > wrote in message
... > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... >> "Ed Pawlowski" wrote in message ... > >> Never cared for Miracle Whip and looking at the ingredients, I'd never >> use >> it. May as well just put sugar on the sandwich along with some cellulose >> gel. . >> >> == >> >> That's not something I've ever had which sounds like a good thing > > One of my favorite things from when I was a kid, now only on my birthday > once a year, a fried bologna sandwich using a thick slice of bologna, soft > white bread, and Miracle Whip. Gourmet dining. ;-) > > Cheri > > ==== > > Hey a treat is a treat! Who cares what anyone else thinks )There ya go. When it comes to what I eat, what I like or dislike, how it's cooked etc., my opinion is the only one that counts! Cheri |
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55 Vintage Recipes From the '50s Worth Trying Today
I don't know how tuna noodle casserole differs from tuna fish casserole, but I'm pretty sure the only times I heard of either one was when people were insulting it - usually in print. (One humor book described it as a 1970s dish best forgotten - or something like that.)
I have to say that I've only seen 20 of the dishes, whether on a restaurant menu or at anyone's party. And it reminds me of a scene from Chapter 6 in the book "Cheaper by the Dozen," when Dad, an engineer, says this - in the year 1922: I want to teach all of you how to multiply two-digit numbers in your head, Dad announced at dinner. Not of general interest, said Anne... ....Those who do not think it is of general interest may leave the table and go to their rooms, Dad said coldly, and I understand there is apple pie for dessert. Nobody left. Since everyone now appears to be interested, said Dad, I will explain how it's done. It was a complicated thing for children to understand and it involved memorizing the squares of all numbers up to twenty-five. But Dad took it slowly, and within a couple of months the older children had learned all the tricks involved... (Something pretty funny and unexpected happens after that!) But my point was, that threat about the pie wouldn't work on most kids nowadays; they'd likely think: "Huh? Why would I want to eat something as hokey as APPLE PIE?" Maybe for breakfast. Not for dessert, when today, almost anyone can get ice cream a couple of blocks away. Maybe even a hot fudge sundae. Lenona. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Fri, 10 Nov 2017 12:12:53 -0000, "Ophelia" >
wrote: >"Bruce" wrote in message ... > >I wonder if there's such a thing as affordable non science project >wasabi. > >=== > >Grow your own and then you can choose? > >Wasabi Plant Starts (seedlings) The Wasabi Store > >www.thewasabistore.com/wasabi-plant-starts/ > >"Then plant wasabi! Wasabi can grow in everybody's garden. Our blog contains >many anecdotes and photos of wasabi in the garden and growing overwinter no >..." Interesting, but I can't provide temperatures below 80F (26.6C) most of the year. I can order the powder from Tasmania at $30 for 30 grams. I should have grown it when we lived there. |
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55 Vintage Recipes From the '50s Worth Trying Today
On Fri, 10 Nov 2017 09:28:09 -0500, Nancy Young >
wrote: >On 11/10/2017 7:12 AM, Ophelia wrote: >> >> Grow your own and then you can choose? >> >> Wasabi Plant Starts (seedlings) The Wasabi Store >> >> www.thewasabistore.com/wasabi-plant-starts/ >> >> "Then plant wasabi! Wasabi can grow in everybody's garden. Our blog >> contains many anecdotes and photos of wasabi in the garden and growing >> overwinter no ..." > >Then the wasabi would actually contain wasabi, too. That would be interesting. I've probably never tasted the real stuff before. |
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55 Vintage Recipes From the '50s Worth Trying Today
"Cheri" wrote in message news
"Ophelia" > wrote in message ... > "Cheri" wrote in message news
>> "Ophelia" > wrote in message > ... >> "Ed Pawlowski" wrote in message ... > >> Never cared for Miracle Whip and looking at the ingredients, I'd never >> use >> it. May as well just put sugar on the sandwich along with some cellulose >> gel. . >> >> == >> >> That's not something I've ever had which sounds like a good thing > > One of my favorite things from when I was a kid, now only on my birthday > once a year, a fried bologna sandwich using a thick slice of bologna, soft > white bread, and Miracle Whip. Gourmet dining. ;-) > > Cheri > > ==== > > Hey a treat is a treat! Who cares what anyone else thinks )There ya go. When it comes to what I eat, what I like or dislike, how it's cooked etc., my opinion is the only one that counts! Cheri == Absolutely spot on!!! )-- http://www.helpforheroes.org.uk |
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