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Old 02-09-2014, 10:06 AM   #11
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Cream of broccoli and bacon soup. I've been saving the stalks and cooking water from the broccoli I've been eating lately so it is time to make the soup.
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Old 02-09-2014, 10:13 AM   #12
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I remember stopping at the green stamp store after church, which later became an Eckerds Drugs... where we would still stop and I'd go in and buy my father a couple El Producto Queens, the cigars that came in the glass tubes. They made great test tubes for a young boy. There were gold stamps, too, but they were to stamps what Beta was to VCR's.
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Old 02-09-2014, 10:19 AM   #13
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Quote:
Originally Posted by Aunt Bea View Post
I would substitute butter for the shortening also milk for part of the water. You could also use the bun recipe you made and just roll the dough out, butter it, cut it into wedges, form it into crescents and bake it. Your basic dough could be used half today as buns or pan rolls then refrigerate the rest and form it as crescents two or three days from now. It should keep fine for at least three days in the refrigerator. It will take a little extra time for the cold dough to return to room temperature and rise. Your basic dough could also be rolled out buttered, sprinkled with brown sugar, cinnamon, a few nuts then roll up and cut into rounds for cinnamon buns. A drizzle of icing after they begin to cool would not hurt anything.

Sorry for the long winded answer to a simple question!
Thank you..that was very informative.
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Old 02-09-2014, 11:15 AM   #14
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Yesterday, I bought an 18 egg sized carton of eggs. DH brought the bags in and set them on the counter. The egg bag did not make it all the way onto the counter and immediately fell to the floor breaking 11 of the eggs. I managed to salvage them and so we will have scrambled eggs with bacon for lunch. I also bought a nice chuck roast that I'll make for supper with baked potatoes and salads.
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Old 02-09-2014, 11:23 AM   #15
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Waste not, want not! :)
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Old 02-09-2014, 11:29 AM   #16
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Yuck. Glad they were still in the bag, jabbur.
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Old 02-09-2014, 11:32 AM   #17
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dang it! I think my yeast is dead....brand new jar too. My dough has been rising for 30 minutes, and it's still the same as when it started.
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Old 02-09-2014, 11:36 AM   #18
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Quote:
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I am planning on making Chicken Caccatore, which I don't know how to spell!
Put an "i" after the last "c" to get the "Ch" sound...
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Old 02-09-2014, 11:40 AM   #19
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Not sure, depends on what we feel like when we get done with Laundry...it is my last laundry foray where I need to take someone to do the heavy (more than 10 lbs) lifting. Yay!!!
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Old 02-09-2014, 02:12 PM   #20
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My husband changed the menu to cabbage rolls. They are rolled and in the oven baking as I type. I am working on a pan of Halushki with the leftover cabbage. (cabbage and noodles.)
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