BTW: just saw your post about tomato sauce...The most practical (but some would say unorthodox) way to pep up your tomato sauce is to very thinly slice half a Pepperami into it and fry off with the onions. They keep for ages, so are a good standby when you don't have anything posh in your fridge... also good in omlette. they're a highly underestimated ingredient.
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Doc G and Sid the Monkey may contain traces of spatula,
Mon 6 Dec 2004, 12:12,
archived)
