Freezing half and half is not a good idea. The cream will separate and you'll get a grainy product. Take a look on the carton and see if it says, Ultra Pasteurized. If it does then you can keep it for a couple of months, depending on the expiration date on the carton. Do you make ice cream? How about using it in cream type soups? There has to be a million recipes on google for cream soup. Use it on cereal, hot chocolate, coffee, make a creamy pasta sauce. The list is endless. Google, Uses for Half and Half, and see what happens.

If you can read this, rest assured that you aren't the only one having problems. I'm usually pretty good at navigating a site but this one needs a lot of work. I can't get the color or the font I want, it just won't work, I can't get back to the Main Index because it keeps telling me I can't do another search at this time, try later. What the heck is that all about? I have to use my back button to get back to the main index. I think we've lost a lot of posters because of it. I hope the moderators read this and make the site easier to navigate. I do like the new looks.

Tried making Medittaranea Pork CHops and Orzo for New Year party...THey are absolutely delicious. Also my friend makde chocolate bread pudding...and people licked the bowl it was soooooooo good.

The West Coast Cioppino is in Issue Number 54 December 2005...page 32.... Did you need it posted here? Or..Did you just need to know which issue it is in?

Let me know... I will gladly post it if needed!
Happy Cooking!
Gloria