-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Ford building their pick-up trucks from aluminum may have
 DD> something to do with it

 DD> Along with all the beer and soda cans. Bv)=  Which I recycle,

 JW> I bet you can't drink enough to make a whole F150 though!

Probably not. But if I keep recycling I'll soon have enough for a down
stroke on one.  Bv)= 
 
 DD> BYW

 JW> ???

Fat finger. The "y" key perches right next door to the "t". Should have
been one of those acronyms that drive Denis nuts .... BTW (by the way)
 
     8B

 JW> expensive than gold. By the end of WWll aluminum had replaced tin in
 JW> the food wrapping and canning industries  but old fashioned people
 JW> kept calling the new products tinfoil and tin cans just like they
 JW> called refrigerators, iceboxes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Icebox Rolls  (1954)
 Categories: Breads, Potatoes
      Yield: 36 Servings
 
    3/4 lb Baking potatoes; peeled,
           - diced
      1 pk Active dry yeast
    1/2 c  Water; warmed
      1 c  Milk; warmed
    1/2 c  Shortening
      2 lg Eggs
    1/3 c  Sugar
  1 1/2 ts Salt
      4 c  All-purpose flour
  1 1/2 c  All-purpose flour
 
  Place 3/4 pound baking potatoes peeled and diced and
  enough water to cover in saucepan. Bring to boil over
  high heat. Reduce heat to low; cover and simmer 15 to
  20 minutes until tender. Drain. Press through ricer,
  food mill or seive.
  
  Dissolve 1 pkg. active dry yeast in 1/2 cup warm water
  (105-115§F/41-46§C), let stand 5 minutes until foamy.
  Heat one cup milk and 1/2 cup vegetable shortening in
  small saucepan over medium heat until bubbles form
  around edge of pan, remove from heat. Cool slightly.
  
  Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon
  salt in mixer bowl at medium speed. Add yeast mixture,
  milk mixture and riced potatoes; beat til well blended.
  Gradually beat in 4 cups all purpose flour. Stir in
  1 1/2 cups more flour with wooden spoon.
  
  Turn dough onto floured surface and knead 8-10 minutes
  until smooth and elastic, kneading in 1/2 c - 1 c flour
  if needed. Place dough in large greased bowl turning to
  coat top. Cover dough with heavy plate or plastic wrap
  and refrigerate overnight or up to 48 hours.
  
  About 2 1/2 hours before baking time, punch down dough.
  Grease 3 dozen 2 1/2" muffin pan cups or 3 cookie sheets.
  Divide dough into 36 equal pieces; roll each piece into
  a ball and place each into prepared muffin-pan or on
  cookie sheets. Cover w/clean kitchen towels and let rise
  in warm draft-free place until doubled in size 2 to
  2-1/2 hours.
  
  Set oven @ 425§F/220§C. Bake rolls 12 to 15 minutes
  until golden brown.
  
  From: The Meades
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Gravitation is not responsible for people falling in love." -- Al Einstein

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