> <<Lots of other stuff clipped>>
>  > Looks good, and easy, once you've got the puree made. We made cherry
>  > preserves yesterday. It went fast and easy once the cherries were
>  > pitted.
>  ML> There are pitting machines; or one could do the
>  ML> initial cooking with the pits and then use a Foley or
>  ML> just a sieve.
> I seem to recall a demo in which someone got the cherry pits out just
> using a straw, sort of like a small version of an apple core tool.

I've heard of that but don't recall seeing it in action.

>       Title: Swedish Cabbage Rolls
>      12 lg Cabbage leaves
>       1 lb Ground beef or turkey
>       1    Egg -- beaten
>       1 c  Rice -- cooked
>     1/4 c  Milk
>       8 oz Tomato sauce
>     1/4 c  Onion -- finely chopped
>       1 ts Brown sugar
>       1 ts Salt
>       1 ts Lemon juice
>     1/4 ts Pepper
>       1 ts Worcestershire sauce

I'm with you except for the milk and the turkey.
Recent reports are that gobbler no better for you
anyway. Not that I dislike turkey, just that the
flavor is wrong.

+

>  BS> Around here it's urban moose.  Like yours they're mostly females and 
>  BS> newborns, but there are some pretty impressive bulls 
>  BS> running around.  They've figured out that being in town 
>  BS> reduces their chances of running into a major predator, 
>  BS> bear/wolf, dogs are not a factor, so the only danger is 4-
>  BS> wheeled and they're pretty traffic aware.  Cows with calfs 
>  BS> can be pretty dangerous, already had one guy get slightly 
>  BS> tenderized this year (a week or two in the hospital), and 
>  BS> moose have killed people in Anchorage in the past.
> I've seen a few videos of moose ambling down city streets, almost
> dareing anything to mess with them.  Given their size, I would amagine a

Essentially. A healthy moose is pretty invincible.

> highway collision would do extensive damage to most cars.  Around here,

At speed, collision with a moose is going to destroy a car
and likely its occupants as well. The animal itself may
be damaged or not.

> the deer are mostly out in the wee hours of the night/morning -- but
> giving that we seem to live on Alaska time zone, we can see them
> moderately often.  When they do have a run-in with a car, the damage can
> be simply a moderate dent up to a total.  Either way, it can result in a
> panic attack by the car passengers.

A couple close calls is all I've experienced with
livestock and automobiles, though peaceful encounters
have occurred. With moose, both near Denali and the
White Mountain National Forest, we've simply had to
wait until the critters felt it was time to move on.
Once we were on the way to the Mt. Cabot trailhead,
and we sat there and sat there and eventually had to
give up, backing up to the nearest turnout and going
on our way. In Alaska, the one encounter I recall 
just resulted in the driver reminding the rest of us
not to get out of the car. Amazingly, some tourists
in other cars got out to gawk and take pictures, but
the moose and calf didn't seem much bothered.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Caramel Turnips
 Categories: Cyberealm, Vegetables, Ethnic, odd
      Yield: 2 servings

     18 oz Turnips
           Salt to taste
      8 oz Vealchops, boneless
      4    Dried Plums
      1 tb Mustard ,spicy
    1/2    Bunch Parsley
      3 oz Sugar
    1/2 c  Vegetable Broth
      4 tb White wine vinegar
      2 tb Oil
      1 pk White Sauce Mix
  1 3/4 oz Butter
      2    Toothpicks

  1. Wash and peel the turnips, cut into four pieces each. 2. Put the
  dried plums into water until they are half-soft. 3. Boil water, add
  some salt and cook the turnips about 15 minutes. 4. Wash and dry the
  meat. 5. Chop the plums and season with mustard, salt and pepper. 6.
  Put the turnips in a colander and let dry off good. 7. Wash the
  parsley and rip of the leaves, discard stems. 8. In a skillet,
  caramelisize the sugar, add the broth and
     the vinegar, let simmer about 5 minutes. 9. Add the turnips and let
  simmer another 5 minutes. 10.Divide the plum mixture on the two
  vealchops, add the parsley,
     fold to a rool and secure with toothpick. 11.In hot oil, fry on
  both sides about 2 minutes. 12.Heat water, according to sauce package
  directions, add
     powder and heat ,stirring constantly. 13.Add the butter gradually.
  14.Arrange the turnips on platter, put vealrolls on top and
     pour a little sauce over meat. Garnish with some parsley.
     Serve the rest of the sauce on the side.
     From a german magazine
     Translated by Brigitte Sealing

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