spice mix for ring bologna or smoked sausage
Vegan food to serve at a cocktail party
cyflaith (Welsh Xmas spiced treacle toffee)
Welsh gwylmabsant pudding
Bank of Houston Wassail and Gingerbreadmen
Chichen recipes with no skin

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From: "Pete Romfh" >
Subject: REQUEST, spice mix for ring bologna or smoked sausage
Date: Thu, 9 Dec 2004 08:04:47 -0600

My Father-in-law had a smokehouse on his farm. He made, and smoked, rings
of
pork sausage and a dark red bologna. We've been capturing family recipes
and
he's described the sausage making & smoking process but describes adding
"spice mix" along with "cure and salt". We've got the "cure and salt"
figured out but the "spice mix" has us stumped. We've found commercial
mixes
but would truly like to "roll our own".

Any mid-west farm folk out there have ideas on what goes into the spice
mix
? We would also enjoy comparing bologna and smoked sausage recipes if you
could share.

Thanks.. Pete & Peggy Romfh, Houston, TX.

~~~~~~~~~

From: Gloria Link >
Subject: vegan
Date: Thu, 9 Dec 2004 16:23:44 -0500

Looking for Vegan food to serve at a cocktail party. Thank you.

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From: "manawydan" >
Subject: cyflaith (Welsh Xmas spiced treacle toffee) and gwylmabsant
pudding
Date: Thu, 9 Dec 2004 22:41:16 -0000

Does anyone have the recipe for cyflaith (Welsh Xmas spiced treacle
toffee)
or gwylmabsant pudding?

TIA

Ffred

~~~~~~~~~

From: Nancy Pochatko >
Subject: Bank of Houston Wassail and Gingerbreadmen
Date: Thu, 09 Dec 2004 08:47:40 -0600

Not sure how to request, but I'm looking for the old recipes from the Bank
of the Southwest in Houston, Texas. Every Christmas the bank would serve
gingerbreadmen and hot wassil in their lobby with employees dressed in
authentic Christmas attire. Quite a memorable event for all who lived in
Houston during that time. I'm not sure that I still have the recipe so
wanted to see if anyone had the recipes to share. Thanks.

~~~~~~~~~

Date: Thu, 09 Dec 2004 15:18:02 +1300
From: Greg >
Subject: Chichen recipes with no skin

Hello all I would like recipes for chicken made different ways .mainly
without the skin
Thanks for all who can help
Gin

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