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Old 04-03-2006, 06:20 PM   #11
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Wondra flour is very good to use when makiing crepes. It absorbs the milk and eggs quickly. You can buy it in 5# bags in some places. I wish that I could in CA as the canisters are expensive per lb. I am forever running out of it.

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Old 04-03-2006, 06:23 PM   #12
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Originally Posted by SizzlininIN
Did you just call me a kid............... ........THANKS!!!! Considering....the big 40 is less than 2 weeks away you just made my day.
Yeah you are a kid compared to me!I see the big year 76 looming in the distance. It is all relative you know.

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Old 04-04-2006, 08:40 AM   #13
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sure is Swann...........thankfully 98% of the time I don't feel my age.
Se non supporta il calore, vattene dalla cucina!
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Old 04-09-2006, 12:20 AM   #14
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If it's Wondra Flour in a blue canister--I just LOVE that stuff because I could not make a decent gravy before it came on the market . When I'm making a stroganoff or a stew and you need to flour the meat I'll take about a quarter of a cup of Wondra add 1 tsp. salt and 1/8 tsp. of pepper(more to your taste) put it in a large baggie and then add the meat. Shake until covered and you are ready to roll. I had no idea that it has been around as long as that, Constance, and I'm older than that young chick, SizzlininIN--learn something everyday. Love this site and the people!!

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