Text 16226, 78 rader
Skriven 2014-08-26 07:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: his poison again 848
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 ML> Almost all these products are made in the same couple
 ML> factories, one in I think New Jersey and the other in
 ML> Allegan, Michigan
 RH> I don't really look to see where things like that are made.

Although it might be instructive to do so once in a
while. For me it's mostly curiosity.

  Generally
 RH> I'll buy either the store or name brand, depending on which is the
 RH> better buy when I'm buying.

Fair enough - in many cases they're the exact same
thing from the same production line, even.

 Surprisingly, there are times the name
 RH> brand is on enough of a sale that it beats the store brand in price.

The costs aren't all that different, and if the name
brand's sales are sagging, corporate can and will order
price rollbacks to stimulate them back to desired levels.

 ML> Though I appreciate dairy foods in moderation, in most
 ML> parts of the world nondairy ones outnumber the dairy
 ML> ones!
 RH> I think we, as a nation, tend to consume more dairy than most of the
 RH> world.

Europeans, especially north Europeans, depend on dairy
more than Asians and Africans; and most of the original
Western settlers were north Europeans, with the 19th
and 20th century waves more Mediterranean, but they too
consumed a lot of milk products.

 The dairy industry has pushed, for years, the benefits (?) of
 RH> drinking a couple of glasses of milk a day. Do you see that in any
 RH> other country? I quit drinking milk many years ago but still eat a good
 RH> amount of cheese, yogurt, ice cream, etc. (G)

That too, but in Europe it's pretty much taken for granted.
In Asia, the dairy flogging I've seen has been mostly for
sweet products, ice cream and such. Of course, ft the
caption underneath said "builds strong teeth and bones" in
Korean or Japanese, I wouldn't catch that.

Egg Custard Pie
categories: southern, dairy, dessert
yield: 1

2 eggs
6 Tb sugar
1/4 ts salt
2 c milk
1 ts vanilla flavoring
2 Tb cornstarch
crust for 9" pie

Beat eggs just until yolks and whites are blended.
Add sugar, salt and flavoring. Add milk slowly,
stirring constantly. Line a pie pan with pastry
(or use a 9 inch bought pie shell). Rub a few
drops of cold water over pastry to prevent soaking,
add filling. Sprinkle with nutmeg.

Bake in hot 425 F oven for 15 min. Reduce heat
to 325 F. Bake around 15 min longer or until
inserted knife comes out clean. Do not overbake or
custard will be watery.

Contributed by Elizabeth H. Hartley to
Caldwell Favorites (C) 1986
Compiled by Caldwell Memorial Hospital Auxiliary
(Caldwell County, NC)
Typos by Robert Miles

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