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Archiver > ARIZARD > 2011-01 > 1294165542


From: "Junebug" <>
Subject: Re: [ARIZARD] off subject: cabbage leftovers
Date: Tue, 4 Jan 2011 12:25:42 -0600
References: <653245.12396.qm@web57805.mail.re3.yahoo.com>
In-Reply-To: <653245.12396.qm@web57805.mail.re3.yahoo.com>


Man! Gen you are making me hungry. I am a big sweet eater. Just about any
thing. I get those old fashioned glazed donuts at Harps every time I can.
Have to call in early if I am going to town and they save me a dozen ,for
they don't have them usually after lunch. I have one with my first cup in
the morning. June



--------------------------------------------------
From: "Gen" <>
Sent: Tuesday, January 04, 2011 12:08 PM
To: <>
Subject: Re: [ARIZARD] off subject: cabbage leftovers

> Mostly I have pie recipes & stuff. This is just something we eat all the
> time, not just on New Year's Day. I sent a lady a couple of pie recipes,
> we stopped at her 'hamburger' joint on the way home from OK. She makes
> the most wonderful meringue pies, all flavors of filling, and I thought
> she might like trying a fruit pie instead. I asked her to email me back
> if she tries it out, to see if she liked it. It's called Christmas Cherry
> Pie, but it reminds me of a banana split. It has tart cherries, crushed
> pineapple, diced bananas, finely diced pecans, and cherry jello in it.
> Scrumptious.
> gen
>
>
> --- On Mon, 1/3/11, Pat Foster <> wrote:
>
>> From: Pat Foster <>
>> Subject: Re: [ARIZARD] off subject: cabbage leftovers
>> To:
>> Date: Monday, January 3, 2011, 11:12 PM
>> Sounds great--and somebody tried it.
>> I think my husband will love it, too!
>> Thanks, Gen!
>> Have you any other great recipes to share?
>> Pat Foster
>>
>>
>> -----Original Message-----
>> From:
>> [mailto:]
>> On
>> Behalf Of Gen
>> Sent: Monday, January 03, 2011 9:27 AM
>> To:
>> Subject: Re: [ARIZARD] off subject: cabbage leftovers
>>
>> I dice up smoked sausage and a small onion, put some oleo
>> in a skillet,
>> start browning them, then add thinly sliced cabbage.
>> I have the heat on
>> med. high, and once it starts cooking, I stir it. I
>> like my cabbage to have
>> a bit of brown on it, but as long as it cooks to your
>> preference, thats it.
>> Oh, yeah, I sprinkle a bit of sugar and salt on the cabbage
>> once it starts
>> to wilt. If you put a lid on it, it will steam
>> instead of fry.
>> gen
>>
>>
>>
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