-=> Quoting Gail Shipp to Dave Drum <=-
 GS>  Growing up in Wisconsin cheddar cheese was always served with apple
 GS>  pie, once I left the state people would give me strange looks when I
 GS>  asked where the cheese was.
 DD> I grew up in Illinois and it was much the same here. I didn't realize
 DD> that people didn't put yellow cheese on their apple pie until I was in
 DD> the Navy. Of couse the Navy taught me lots of things... some of which
 DD> we can even discuss in a family echo.   
 GS> Maybe the cheese/apple pie is a midwest thing - I never knew anyone
 GS> did that other than in Wisconsin.
 Well, just FYI, I was generally aware of the recommendation to
 enjoy apple pie with a slice of cheese, though I've never tried it.
 My background is Michigan, Alabama, North Carolina, Tennessee, New York.
 Since you've mentioned a vegetarian relative, you especially might find
 this interesting.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Vegetable Stock
 Categories: Soups, Vegetables
      Yield: 10 Cups
      2    Large leeks
      2 T  Olive oil
      2    Yellow onions, peeled and
           -chopped in 1/2-inch chunks
      6    Small cloves garlic,
           -coarsely chopped
      2    Small carrots, scraped and
           -cut into 1/2-inch rounds
      1    Medium parsnip, peeled and
           -cut into 1/2-inch chunks
      3    Small potatoes, scrubbed and
           -quartered
      2    Stalks celery with leaves,
           -chopped in 1/2-inch pieces
    1/2 lb Button mushrooms, halved
      1 t  Dried thyme
      1    Bay leaf
      4    Large sprigs parsley
     10 c  Cold water
    1/8 t  Black peppercorns, coarsely
           -cracked
      2 t  Salt (optional)
    Clean leeks by cutting off root ends and removing and discarding
  coarse outer leaves. Cut off and discard the top half of the green
  portion of the leaves, leaving some of the green intact. Split stalks
  legthwise and soak in cold water for several minutes. Separate layers
  under running water to rinse any dirt clinging between them. Chop
  leeks into 1/2-inch pieces.
    Heat oil in an 8-quart stockpot over medium heat.Add leeks, onions
  and garlic. Stir to coat with oil and cook about 5 minutes.
    Add remaining ingredients. Bring to a boil, skim any "scum" from the
  surface, and reduce heat to low. Simmer for 30 minutes.
    Strain stock into a 3-quart bowl, discarding solids. Let stock cool
  to room temperature, then cover and refrigerate in a covered
  container for up to 3 days or freeze for up to a month.
  From article by Annette Gooch, United Press Syndicate, in the Buffalo
  News.
  Typed for you by Joan MacDiarmid.
MMMMM
 Joan MacDiarmid in Amherst, NY
... Growing old is mandatory...  growing up is optional.  
___ Blue Wave/QWK v2.12
--- WILDMAIL!/WC v4.12 
---------------