[Sca-cooks] Back to Thanksgiving for a minute
Terry Decker
t.d.decker at att.net
Tue Nov 22 11:29:09 PST 2011
Now that's an idea! I usually use powdered ginger, because of the price of
the crystallized ginger. This year I found Reed's Crystallized Ginger in
the 10 ounce tin at a lower price than that of the little bottles at the
grocery and less labor than making my own as I did last December. I'll pick
up a couple more tins to add to the baking supplies.
Bear
> I'm making my sauce right now - whole cranberries with a bit
> of crystallized ginger.
>
> Shoshanah
More information about the Sca-cooks
mailing list