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Old 10-29-2008, 01:20 PM   #1231
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nothing unless i change my mind
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Old 10-29-2008, 07:38 PM   #1232
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French Baggettes. I have some killer left over rare roast beef. Cold Roast Beef Sandwich. French Dip sounds good, but I don't have any beef broth.
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Old 10-29-2008, 07:41 PM   #1233
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Try Knorr's Aus Jus mix - a good substitute
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Old 10-29-2008, 07:54 PM   #1234
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Try Knorr's Aus Jus mix - a good substitute

I don't have any of that either. Just some Bullion cubes.
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Old 10-29-2008, 09:41 PM   #1235
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I'm going to make Chicken Marengo for tonight.......actually it's a recipe from the Joy of Cooking and haven't made it in a long time (just don't use as much olive oil or butter that she calls for and I use skinned chicken breasts).........my oven hasn't worked in over a month so I'm reduced to whatever I can make on the top range.......maybe Joe can send some of his delicious buns FedEx!!!
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Old 10-29-2008, 11:16 PM   #1236
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Let me know how it comes out for you.
thanks Dave, I have just the container for it.
what do you usually use your starter for if I may ask?
if you already told, forgive please, too tired to focus right now
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Old 10-30-2008, 12:57 AM   #1237
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LEFSElover: I make bread, lots of different kinds, and the best tasting pancakes! Goodest I ever had! There's all sorts of uses, and if you feed it after every use you'll never run out of it. If you want recipes, I'll be glad to supply some; and JoeV always has some on the forum.
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Old 10-30-2008, 12:58 AM   #1238
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Oh! And tomorrow I'm making my "sticky buns" for DW to take to work Friday AM, which means I have to get up about 4 am Friday to bake them, so they'll be fresh and warm.
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Old 10-30-2008, 10:34 AM   #1239
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making Daves starter today.
making NYT's bread too.
have banana's and peachs and plums, so maybe a quick bread with secrets incorporates but must decide....
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Old 10-30-2008, 12:57 PM   #1240
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I promised my friends that I would bake a cake for tomorrow and since it is the Fall and near the U.S. election, I decided to make a spice cake recipe that was George Washington's mother's. It is Mary Ball Washington's Gyngerbrede and it is from Maida Heatter's New Book of Great Desserts. I have also seen the recipe online.
I have made other antique/historic baking recipes and they are always fun.
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