Re: [gardeners] Aubergine & Clay bakers
Catharine Vinson (gardeners@globalgarden.com)
Sat, 20 Jun 1998 00:50:31 +0000
Ginny wrote:
> [snip]. Seal the lid and cook in a slow oven
> for a couple of hours. This is wonderful for any kind of a cheap cut,
> or stewing beef.
Many thanks for posting this. I have had a clay baker for years and have
never used it....I'd lost the instruction book and figured I'd probably
blow up the kitchen if I tried to use it without "lessons."
Now I will give it a try.
Catharine