As far as using baking soda to make matzoh balls, while it's ok for most of
the year, it's not acceptable for Passover.
With respect to preserving ginger root, I peel and slice it and then put
the pieces in a glass jar, pour sherry over to cover, and store in the
refrigerator. They remain in good condition for quite a while and you can
use the resulting "ginger sherry" for cooking Chinese food.
Now for my question: I finally found Gimme Lean (sausage style) in a local
store. I know that many recipes using it have already appeared on this
list but I didn't save any. Are these recipes in the archives and if so,
is there a way to easily identify them?
Marion Cohen
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