"Christine Dabney" > wrote in message
...
> On Tue, 26 Jan 2010 19:46:03 -0800, sf > wrote:
>
>>On Tue, 26 Jan 2010 21:58:40 -0500, "jmcquown" >
>>wrote:
>
>>>It's doubtful anyone planning to make Christine's milk punch will need an
>>>answer in less than a few hours. Isn't the Super Bowl in February?
>>>
>>I wasn't talking about her special recipe, I meant answering what it
>>was. I didn't know, so I looked it up.
>
> First of all..it isn't "my" milk punch. I have never had one..only
> read about them from several great cooks... I am thinking they do
> sound good to me, and I might make one for the boozealong (among other
> things).
>
I'm not the one who said it was your milk punch... I think that was Nancy
Dooley.

> Second, February is just around the corner...in less than a week now.

February is next week... Monday, to be exact. So I'm not sure why sf
thought people would need the answer in a few hours. Maybe milk punch takes
*days* to prepare... I dunno

> No, people don't need the answer...and a lot of folks don't watch the
> superbowl, me included. And I was only thinking of the Superbowl in
> terms of the food involved. Not that I am interested in the game or
> anything..

I'm not interested in the game, either. I proposed a "we don't care about
the game" pre-game party to my neighbor and she readily agreed That
afternoon it's just a few gals with appetizers and snacks, some wine and
cocktails (sorry, no milk punch!) and general chit-chat. Those who are
married, their husbands can gather in front of the tube with beer and chips


I think I'll make artichoke-lemon pesto. I won't get to enjoy it since I
can't eat nuts... I may make a small amount without the pignoles or walnuts.

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers
1 Tbs. pine nuts (pignoles) or chopped walnuts
2 green onions, diced
Zest and juice of one fresh lemon
1 c. freshly grated Parmesan cheese
1/4 to 1/2 c. olive oil, as needed

Blend all ingredients except oil in a food processor or blender until
smooth. Add the oil gradually and pulse to the desired texture. Store in
tightly covered jars in the refrigerator. Makes about 4 cups.

This is wonderful as a spread on thinly sliced, lightly toasted bread or on
crackers.

Jill