[Sca-cooks] Jewish Chop Suey

Robin Carroll-Mann rcarrollmann at gmail.com
Fri Oct 30 12:22:49 PDT 2009

On Fri, Oct 30, 2009 at 2:58 PM, Susan Lin <susanrlin at gmail.com> wrote:
> because I'm not breaking a pot - even if I had a cheap earthenware one.
> And since it's likely I would use a piece of cast iron - it's not an option.

If you're using cast iron, why not use dough to seal it?  You might
need a knife to open it, but it wouldn't harm the pot.

Brighid ni Chiarain

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