-=> Quoting Dale Shipp to Jim Weller <=-

 JW> I still buy milk in 4 litre jugs and cream in one litre
 JW> containers as the unit pricing is so much better than with
 JW> smaller containers.

 DD> Or buy the "ultra-pasteurised" stuff.

 DS> I also use very little milk these days.  I buy the Lactaid type of
 DS> milk. Costs more per gallon, but lasts for months after opening.

Both fine ideas if you only use a very little. We generally go
through a gallon of milk and a quart of cream a week, so we buy the
regular kind. Like I said to Shawn, if the last little bit is "on
the verge" I either re-pasteurise it to extend its life or quickly
use it up in cooking: cream soups, biscuits or pancakes. My bread is
almost always made with water but I'll add milk or cream rather than
let it go to waste. Bread yeast love the acidity that comes from
sour milk. I always drain any whey that gathers on top of our sour
cream and yogurt into my bread making too.

 

 DS> Title: KNUCKLE SANDWICHES
 DS> 1/3 c  Apple butter or your
 DS> Favorite jam
 DS> 3 tb Chopped walnuts or pecans
 DS> 1/4 ts Ground cinnamon
 DS> cookies

No knuckle? I was expecting ham hock meat between two slices of
bread perhaps with kraut and mustard. [g]

Another baked oyster idea ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Oysters with Red Hot Bay Butter
 Categories: Oyster, Grill, Chilies
      Yield: 4 Servings
 
      3    Shallots, thinly sliced
      1    Clove garlic, smashed
      1 sm Sprig thyme
      7 tb Unsalted butter
    1/4 ts Hot red pepper flakes
     10    Bay leaves
           Freshly squeezed lemon
           Juice
     16    Fresh oysters, scrubbed
      4    Lemon wedges
           Extra virgin olive oil
           Salt and freshly ground
           Black pepper to taste
 
  Combine the shallots, garlic and thyme with the butter and hot red
  pepper flakes and simmer 3 minutes. Add the bay leaves and steep 1
  hour. Pull out the bay leaves and season with lemon juice. Season
  to taste. Keep warm.
  
  Preheat the grill.
  
  Put the oysters on the grill and leave until they just open.
  Remove from the grill and take off the top shell.
  
  Set 4 oysters on each plate. Drizzle with the bay butter. Garnish
  with lemon wedges and serve immediately.
  
  Wine Suggestion: Lucien Crochet Sancerre Le Chene, a Sauvignon
  Blanc from the Loire Valley
  
  Recipe by Jody Adams of the Rialto Restaurant

  http://www.starchefs.com
 
MMMMM

Cheers

Jim


... Millennials: They put avocados on everything.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5