-=> Shawn Highfield wrote to Ruth Haffly <=-

 SH> My great aunt met the love of her life in a border town.  He was in the
 SH> army from Texas and his real name was "Herbert".  She didn't
 SH> like the name and called
 SH> him Tex.  For the next 40 years he was "Tex".  No one knew his real
 SH> name. lol

My paternal grandfather's first name was Horace and worked on the New York
Central railroad.  People started calling him George and it stuck.  He
passed away from cancer when I was very young and I don't really remember
him but I still call him "Grandpa George".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rigglevake Kucha (Railroad Cookie)
 Categories: Cookies
      Yield: 1 Servings
 
MMMMM-------------------------LIGHT PART------------------------------
      4 c  Sugar
      1    Egg
      1 c  Butter
    1/2 c  Milk
      2 ts Baking powder
    1/2 ts Vanilla
           Flour: enough to make dough
           -easy to handle

MMMMM-------------------------DARK PART------------------------------
      1 c  Brown sugar
      1 c  Molasses
    1/2 c  Water
      2 ts Soda
    1/2 ts Vanilla
           Flour: enough to make dough
           -easy to handle
 
  Mix the light and dark parts in separate bowls. Blend the sugar and
  butter for both parts.
  
  For the light part, beat in the egg then alternately add the milk,
  vanilla and baking powder sifted with flour.
  
  For the dark part add to the butter-sugar mixture the molasses, water
  and vanilla alternately with enough flour.
  
  Break off pieces of dough from both dark and light parts, shape them
  into rounds and roll them separately about 1/8 inch thick. Put one on
  top of the other, roll up like a jelly roll and slice off the pieces
  as thinly as you can. Place on greased cookie sheets and bake at
  350'F until done.
  
  This is a cookie with a "laminated dough structure", that is, one
  part is crispy and the other part is chewy. It results from
  differential sugar crystallization. Ordinary sugar is readily
  crystallizable and produces the crisp part of the cookie (the light
  part). Molasses contains invert sugar and is crystallization
  resistant; it produces the crispy, dark part of the cookie.
  
  Source: "Food That Really Schmecks" edited by Edna Staebler,
  reprinted in Procter & Gamble v. Nabisco, 711 F.Supp. 759, 763 (D.
  Del. 1989) (alleging patent infringment of Duncan Hines label cookie
  by Nabisco ("Almost Home" and "Chewy Chips Ahoy"), by Keebler ("Soft
  Batch"), and by Frito-Lay ("Grandma's Rich and Chewy")). Posted to
  MM-Recipes Digest V3 #196
  
  Date: Sun, 14 Jul 1996 00:54:01 GMT
  
  From: Linda Place 

MMMMM
 
-- Sean

... I got gas for 99 cents today...but it was from Taco Bell.
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