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Lambrusco

Ang, I quite agree that Lambrusco could work. Problem is, seems to me, that most of the Lambrusco available in the US is that sweet frothy variety, whereas the really wonderful drier Lambrusco (not widely known or available) would work fine with pizza. cheers, Bonnie

 
And I have a lot of those old booklets put out by brands stashed away. The Knudson's looks familiar

Some Jello booklets, Pillsbury bake-off. I must get them out and look at them again.

 
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