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If they're unopened bags and are a product that store stocks, I think nearly any chain store will take them, receipt or not, if only because it creates good will with customers. (I'm pretty sure they get reimbursed by the manufacturer, too.)
Without a receipt, they might only issue you a store credit, I think that would be reasonable.
I've been making and freezing my own chicken and beef stock for years, and use little or no salt when making it. (None when making beef stock, I do use a little in chicken stock, I think it helps extract flavor from the bones.)
I also have turkey stock, duck stock and goose stock in the freezer, and also rendered goose fat. I've never made my own vegetable stock, but I don't use it when cooking anyway.
I think most canned/boxed stocks taste awful, why would I want a soup or sauce made with them?
There's a Zoup restaurant in a nearby mall, they sell beef, vegetable and chicken stock in jars, and advertise that it tastes good enough to drink. But as far as I can tell, all 3 have garlic in them. 🙁
As best I can tell, the USDA says cooking foods to an internal temperature of 165 degrees should kill E. Coli. Bread is usually cooked to a 190-200 degrees internal temperature.
With my wife on a low-carb diet, I don't use nearly as much flour as I used to, I think I have at most one unopened bag of flour in the pantry at the moment, and none of my flour canisters have GM flour in them at the moment (because I ran out and haven't replaced it yet.) I use GM mostly for products where I want a lower protein content than KAF AP.
I wonder what fraction of their annual flour volume 10 million pounds represents? (According to government sources, Kansas alone produces 10.8 million TONS of wheat a year.) I also wonder if the recall affects flour for commercial use? I'll have to ask my neighbor (he manages the local Sysco office.)
As I read the notice, it is still possible other brands of flour could be affected, because apparently what the epidemiologists found was that SOME of those affected made products with flour, SOME of those flours were from General Mills and SOME of those affected ate raw dough or batter. There's no direct indication that flour, much less GM flour, was the source of the E. Coli.
By the time most recalls are issued, a high percentage of those foods have already been consumed, but I do wonder how GM plans to dispose of potentially several million pounds of recalled flour?
I haven’t made it in a LOOONG time, but I have a recipe for cinnamon raisin bread posted in my recipes here. I’ve used sour cream, applesauce, yogurt and various combinations of the three. They’re all good. The KAF Vermont Maple Oatmeal bread is pretty good, too.
See Raisin Bread.
It's days like today that I miss living in a small town. Memorial Day was a big celebration, there would be a parade with a couple of marching bands, we'd all walk over to the cemetery for a memorial service with "Taps".
The members of the marching bands got a free treat at my grandfather's drug store soda fountain afterwards, so my brothers and I would work behind the counter for an hour or so to handle the traffic. My grandfather would close the store at noon, and we'd pile in his car for the drive out to the cabin my grandfather had outside of town, have lunch, and spend an afternoon getting the cabin ready for the summer.
The professional politicians have control over the Memorial Day activities in Lincoln, I don't know anybody who attends other than maybe the families of those who died in the services, and probably not most of those.
Yes, it has a lot of celery seed in it. I actually added more after the first sample. When I make barbecue sauce, I use a lot of celery seed in it, too.
I've posted a picture and cut the recipe back to 1/8 cup celery seed, though more is better IMHO.
