Funny how we associate food with places...the discussion of ham pot pie (with the wide noodles) has brought back some hunger pangs! My grandfather, Fred Briggs, worked in that smelly paper mill (mentioned by one poster), and later worked as a baker for many years in Tyrone. I'm not sure where he baked but his old recipe book was a little pocket pad with ingredients but no amounts listed. For years my mother longed for that book, then they found it and realized they would have to make up their own amounts for any given recipe. Boston creme pie, coconut creme pie and grilled sticky buns (much better than the diner in State College folks) were a few of his specialties. I'm hungry! Scott -- Scott B. Maitland, Ph.D. Associate Professor Family Relations and Applied Nutrition University of Guelph Guelph, Ontario N1G 2W1 Ph: (519) 824-4120 ext. 56156 Fax: (519) 766-0691 email: [email protected] Faculty Web Site: http://www.family.uoguelph.ca/page.cfm?id=25 Course Web Sites: http://maitlands_ug.pageout.net/