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Thank You: Thank you so much......

Misc.

for responding to me! I sure appreciate it. I'll take the casing off as you suggested. I don't work alot with salami type products that is why I think I am uneasy as I am unfamiliar!! I'll watch it closely (especially since I could only get the small ones) around an hour. Thanks for the tip about not crystalizing. I'll know what to watch for. Thanks again. I'll be baking it around 7:00 a.m. so if you hear me holler kt - you'll know it is me! :o)



MsgID: 093302
Shared by: Mrs. Food
In reply to: Mrs. Food, re: baked salami
Board: Party Planning and Recipes at Recipelink.com
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