On Sat, 21 Jun 2014 23:38:58 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 21 Jun 2014 17:09:32 -0700, "Julie Bove"
> > > wrote:
> >
> >> what the "creamer" refers to, I do not know.
> >
> > It's probably a reference to "creamed"... but I can't say anymore
> > about it because my mother didn't do/like those things. Her mother
> > would make "creamed" onions every now and then and that's all I know
> > about "creamed" anything. I thought they were pretty good tasting,
> > but I knew better than to ask my mother to make them.
> >
> I wouldn't think you could make these like creamed onions or spinach because
> as I said, once cooked, those skins didn't want to pop. So they would just
> sort of sit there and not mix in.

"Creamed" doesn't mean they break down. They are in some sort of a
cream sauce, probably béchamel.

--
All you need is love. But a little chocolate now and then doesn't hurt.