-=> Quoting Ruth Hanschka to Jim Weller <=-

 JW> I am very fond of onions

 RH> I might like it, but it would sincerely hate me.  
 
I am lucky in that I can eat whatever I want: no allergies or
digestive issues.

 RH> Sometimes the stores unloaded it cheap.  Now why they couldn't
 RH> do that with duck, veal, salmon....(LOL)

In the wintertime I used to see half price steak on occasion but not now
during prime grilling season. But whole frozen turkeys left over
from Easter are. I just scored a little Butterball style one for $1.77
per pound.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Pecan Gingerbread
 Categories: Cakes, Desserts, Frosting, Cheese
      Yield: 8 Servings
 
    1/2 c  Butter or margarine,
           Softened
    1/2 c  Granulated sugar
      2 lg Eggs
    1/2 c  Molasses
  1 1/2 c  All-purpose flour
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Orange juice
    1/2 c  Raisins
    1/2 c  Chopped pecans
    1/2 ts Grated orange peel
           Orange Cream Cheese Frosting
 
  In large bowl beat butter. sugar and eggs well. Stir in molasses.
  Combine flour, cinnamon, ginger, baking soda and salt. Add
  alternately with orange juice to butter mixture, stirring until
  well blended. Stir in raisins, pecans and peel. Turn into greased
  9-inch square pan bake in preheated 350 F oven 35 minutes or until
  pick inserted in center comes out clean. Frost while warm. Serve
  warm or cooled.

  From: Dianne Larson Ward

MMMMM
       

Cheers

Jim


... Ramen is just anime spaghetti

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