In article >,
"Debbie" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > Cindy Hamilton > wrote:
> >
> >> > So, what are you guys serving for Easter?
> >>
> >> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
> >> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
> >> for dessert.
> >>
> >> If the sushi bar is open, we might bag it and go there. We can
> >> always have the dessert when we come home.
> >>
> >> Cindy Hamilton
> >
> > I think I like that idea the best so far. :-)
> > Sushi Ya is also an idea. That stuff is prepared fresh every morning so
> > if I hit the store early...
> > --
>
> I currently have a resident sushi maker. Unfortunately, neither me or my GD
> eat it. They do look pretty when she makes them though!
>
> Debbie

You don't care for Sushi? Does not have to use raw fish. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Phyllis Stone" > wrote:

> "Omelet" > wrote in message
> news >
> >>
> >> Don't know who posted it here, but:
> >>
> >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >
> > I think it was Damsel.
> >
> > I heard from her day before yesterday. :-) She is doing well at the
> > moment and so is Crash.
> > --
> > Peace! Om
> >
> >
>
>
> I often use some of her recipes and that site is one of my favorites.
> Will she ever come back? I always liked her posts.

She's on Facebook.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Omelet" > wrote in message
news
> In article >,
> "Debbie" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article
>> > >,
>> > Cindy Hamilton > wrote:
>> >
>> >> > So, what are you guys serving for Easter?
>> >>
>> >> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
>> >> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
>> >> for dessert.
>> >>
>> >> If the sushi bar is open, we might bag it and go there. We can
>> >> always have the dessert when we come home.
>> >>
>> >> Cindy Hamilton
>> >
>> > I think I like that idea the best so far. :-)
>> > Sushi Ya is also an idea. That stuff is prepared fresh every morning so
>> > if I hit the store early...
>> > --
>>
>> I currently have a resident sushi maker. Unfortunately, neither me or my
>> GD
>> eat it. They do look pretty when she makes them though!
>>
>> Debbie
>
> You don't care for Sushi? Does not have to use raw fish. :-)

No.. I don't do the seaweed thing and it just doesn't appeal to me.

Debbie

"Debbie" wrote:
>"Omelet" > wrote in message
>news
>> In article >,
>> "Debbie" > wrote:
>>
>>> "Omelet" > wrote in message
>>> news >>> > In article
>>> > >,
>>> > Cindy Hamilton > wrote:
>>> >
>>> >> > So, what are you guys serving for Easter?
>>> >>
>>> >> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
>>> >> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
>>> >> for dessert.
>>> >>
>>> >> If the sushi bar is open, we might bag it and go there. We can
>>> >> always have the dessert when we come home.
>>> >>
>>> >> Cindy Hamilton
>>> >
>>> > I think I like that idea the best so far. :-)
>>> > Sushi Ya is also an idea. That stuff is prepared fresh every morning so
>>> > if I hit the store early...
>>> > --
>>>
>>> I currently have a resident sushi maker. Unfortunately, neither me or my
>>> GD
>>> eat it. They do look pretty when she makes them though!
>>>
>>> Debbie
>>
>> You don't care for Sushi? Does not have to use raw fish. :-)
>
>No.. I don't do the seaweed thing and it just doesn't appeal to me.


Not to worry... sushi is not a serious cusine... at best it's a cheapo
form of garnishment, in the same realm as hook rugging and painting by
numbers are serious arts... there is no more skill required to embed
utterly flavorless raw fish in crappily cooked rice as to attach
variously colored pop beads in the correct sequence.

"brooklyn1" > wrote in message
...
| "Debbie" wrote:
| >"Omelet" > wrote in message
| >news | >> In article >,
| >> "Debbie" > wrote:
| >>
| >>> "Omelet" > wrote in message
| >>> news | >>> > In article
| >>> > >,
| >>> > Cindy Hamilton > wrote:
| >>> >
| >>> >> > So, what are you guys serving for Easter?
| >>> >>
| >>> >> Haven't decided for sure. Perhaps river eel (unagi) on a bed of rice,
| >>> >> salad on the side. Skinny Cow fudgsicle or ice cream sandwich
| >>> >> for dessert.
| >>> >>
| >>> >> If the sushi bar is open, we might bag it and go there. We can
| >>> >> always have the dessert when we come home.
| >>> >>
| >>> >> Cindy Hamilton
| >>> >
| >>> > I think I like that idea the best so far. :-)
| >>> > Sushi Ya is also an idea. That stuff is prepared fresh every morning so
| >>> > if I hit the store early...
| >>> > --
| >>>
| >>> I currently have a resident sushi maker. Unfortunately, neither me or my
| >>> GD
| >>> eat it. They do look pretty when she makes them though!
| >>>
| >>> Debbie
| >>
| >> You don't care for Sushi? Does not have to use raw fish. :-)
| >
| >No.. I don't do the seaweed thing and it just doesn't appeal to me.
|
|
| Not to worry... sushi is not a serious cusine... at best it's a cheapo
| form of garnishment, in the same realm as hook rugging and painting by
| numbers are serious arts... there is no more skill required to embed
| utterly flavorless raw fish in crappily cooked rice as to attach
| variously colored pop beads in the correct sequence.

yeah, not nearly the skill required to fry a hillshire farms sausage.
now that's Real Food, not some of this oriental stuff.

In article >,
"Debbie" > wrote:

> > You don't care for Sushi? Does not have to use raw fish. :-)
>
> No.. I don't do the seaweed thing and it just doesn't appeal to me.
>
> Debbie

There are always the rice/tapioca wrappers. ;-d
aka "spring rolls". While not exactly sushi per se', I've had people
call them that when they saw me making them at work.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet > wrote in newsmpomelet-F54F2E.18195301042010
@news-wc.giganews.com:

> In article >,
> PLucas > wrote:
>
>> And at this rate, if I continue to do 'quality assurance' taste tests
on
>> them, there won't be any left for Sat afternoon :-)
>>
>> --
>> Peter Lucas
>
> Make a good cold salad and get it over with.<g>


I've got that on hand already :-)


> Some romaine or Boston
> butter lettuce, and/or baby spinach leaves with a light Italian
dressing.


If we had romaine or Boston butter, I might just try them.

As it is, I have green leaf and Rocket.

Going to make a garlic aoli for dipping, and have some Paul Newmans
Roasted Garlic, Ranch, and Southwestern salad dressings for others to
choose from.


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

In article >,
"PLucas@home" > wrote:

> > Some romaine or Boston
> > butter lettuce, and/or baby spinach leaves with a light Italian
> >dressing.
>
>
> If we had romaine or Boston butter, I might just try them.
>
> As it is, I have green leaf and Rocket.
>
> Going to make a garlic aoli for dipping, and have some Paul Newmans
> Roasted Garlic, Ranch, and Southwestern salad dressings for others to
> choose from.
>
>
> --
> Peter Lucas

The Aoli sounds best to me!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Wed, 31 Mar 2010 21:18:51 -0700, Dan Abel > wrote:

>Don't know who posted it here, but:
>
>http://thepioneerwoman.com/cooking/2...-hot-potatoes/

This will be the second time I served them to the family. Even the
fussiest eater (and you know who you are, Christina) loved 'em. I love
it when a really, really easy recipe turns out to also be really,
really good. The beauty of this one is, depending on my mood, it's
rarely the same twice, as I ponder my herb choices. (A little thyme is
my favorite.)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Thu, 01 Apr 2010 08:35:46 -0600, Omelet >
wrote:

>In article
>,
> Dan Abel > wrote:
>
>> In article >,
>> Terry Pulliam Burd > wrote:
>>
>>
>> > crashed potatoes (from RFC - whoinhell was it??)
>>
>> Don't know who posted it here, but:
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
>I think it was Damsel.
>
>I heard from her day before yesterday. :-) She is doing well at the
>moment and so is Crash.

See, I was thinkin' it was Damsel, but also wondering if the name of
the dish just had me linking it to them.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 31 Mar 2010 22:24:01 -0700, "Bob Terwilliger"
> wrote:

>It looks fantastic. What time will you be eating dinner?

You should arrive promptly at 4:00 :-)

And your dinner looks a lot sexier!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Om wrote:

> How do you stew Artichokes? Will you be using the canned ones?
> I've used those before, heated drawn butter, dill weed, ground lemon or
> orange peel and just a smidge of granulated garlic.

I'll be using fresh artichokes. To stew them, you cut off all the fibrous
outer leaves, cut them in half lengthwise and scoop out the choke, then
slowly cook them in a mixture of aromatic broth and olive oil. The actual
recipe is in _The French Laundry Cookbook_, which is at home tonight.

Bob

On Wed, 31 Mar 2010 23:05:25 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> Are y'all gonna be able to eat all that? That is an awful lot of food.
>> I would be stuffed after brunch, and not ready to eat til the next
>> day.
>
>The brunch will be fairly early, around 9:30 AM. Dinner will be fairly late,
>8:00 PM or even later. Brunch isn't all that huge, either, it's not like
>we're going to be loading up our plates with everything again and again,
>like PVC does at her gorging trough.

Hoo, boy, I remember your stories about her. Will she be joining you
for either meal? I understand a firehose is a good deterrent.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

pavane laughed at clueless AOL newbie Sheldon "Pussy" Katz:

> yeah, not nearly the skill required to fry a hillshire farms sausage.
> now that's Real Food, not some of this oriental stuff.

Pussy's REAL devotion is toward vienna sausage. Why, he loves to play with
them for HOURS!

Bob

Om wrote:

>> I don't do the seaweed thing and it just doesn't appeal to me.
>>
>> Debbie
>
> There are always the rice/tapioca wrappers. ;-d
> aka "spring rolls". While not exactly sushi per se', I've had people
> call them that when they saw me making them at work.

There are also wrappers made from soy. Lin's and my favorite sushi
restaurant instituted a "signature" roll using a soy wrapper specifically
for the seaweed-hating customers.

Bob

Sitara wrote:

> Pineapple au gratin:

This looks like a good sweet-salty thing I'd have for a late-night snack,
but I don't think I'd want it as part of a meal. (I have much the same
attitude toward kugel.)

Bob

Kate wrote:

> STUFFED EGGS DIKKER EN THIJS
>
> 9 hard-boiled large eggs
> 3 T. shallot mayonnaise
> 2 T. softened unsalted butter
> 1 lg. shallot, sliced
> 1/2 t. kerrie djawa (Indonesian curry powder) or more, to taste
> 1/4 t. turmeric
> 1/4 t. salt or more, to taste
> 1 can mandarin oranges, drained
> fresh parsley
>
> Halve eggs lengthwise and remove yolks from 8 of them. In food processor
> blend yolks, one whole egg, mayonnaise, butter, shallot, curry powder,
> turmeric, and salt until mixture is smooth. Add more curry powder and
> salt if necessary. Blend until well combined. Transfer to pastry bag
> fitted with decorative tip and pipe into whites. Arrange on platter.
> Press 1 orange section gently into each stuffed egg and garnish each egg
> with a small sprig of parsley. Makes 16. (Note: I always at least
> double, sometimes triple, this recipe. Also I don’t put one whole egg out
> of each 9 eggs in the blender. I may put one or 2 eggs if there are a
> couple that don’t peel nicely and are pitted looking. In any case it’s
> not really necessary as there is plenty of filling without doing that.
> Also, since I have nowhere to buy “shallot mayonnaise” and am not about to
> make it, I just use good old Miracle Whip and add minced shallots. I also
> don’t bother with the unsalted butter which I rarely have around. And I
> don’t have much use for kerrie djawa so I just use a good Indian curry
> powder like Maharaja, and I put a lot more in than it calls for.)


I'm curious about the part of the recipe where you add more curry powder if
necessary. In similar recipes I've tried, depending on the exact curry
powder being used, the curry flavor can either become muted or more
pronounced as the eggs sit around. (Penzey's Maharajah is one which tends to
become more pronounced.) Have you ever run into the problem of serving the
eggs a couple hours after they were made, and discovering that the curry
flavor had either taken over or disappeared?

Bob

Squeaks wrote:

>> it's not like we're going to be loading up our plates with everything
>> again and again, like PVC does at her gorging trough.
>
> Hoo, boy, I remember your stories about her. Will she be joining you
> for either meal? I understand a firehose is a good deterrent.

It'll just be Lin and me for Easter dinner...and our savage sharp-toothed
killer dog.

Bob

In article >,
Terry Pulliam Burd > wrote:

> On Thu, 01 Apr 2010 08:35:46 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Dan Abel > wrote:
> >
> >> In article >,
> >> Terry Pulliam Burd > wrote:
> >>
> >>
> >> > crashed potatoes (from RFC - whoinhell was it??)
> >>
> >> Don't know who posted it here, but:
> >>
> >> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
> >
> >I think it was Damsel.
> >
> >I heard from her day before yesterday. :-) She is doing well at the
> >moment and so is Crash.
>
> See, I was thinkin' it was Damsel, but also wondering if the name of
> the dish just had me linking it to them.
>
> Terry "Squeaks" Pulliam Burd

Could be, since she calls her husband "Crash". <g>
I do think it was her tho'.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > How do you stew Artichokes? Will you be using the canned ones?
> > I've used those before, heated drawn butter, dill weed, ground lemon or
> > orange peel and just a smidge of granulated garlic.
>
> I'll be using fresh artichokes. To stew them, you cut off all the fibrous
> outer leaves, cut them in half lengthwise and scoop out the choke, then
> slowly cook them in a mixture of aromatic broth and olive oil. The actual
> recipe is in _The French Laundry Cookbook_, which is at home tonight.
>
> Bob

Interesting way to prepare them. :-) I'd hate to waste all those leaves
tho'!

I got a killer deal on Artichokes a month or so ago. I was at the store
early when they were working on the produce section and stocking it.
There were 6 ugly, half-dehydrated artichokes in the display for $2.50
each. They were fixin' to replace them, so I told the stocker I'd buy
them if he marked them down.

Got all 6 for $2.00. :-)

I put 3 of them at a time in my crockpot on low for 3 hours. Rehydrated
them completely and they were delicious... ;-d
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> I don't do the seaweed thing and it just doesn't appeal to me.
> >>
> >> Debbie
> >
> > There are always the rice/tapioca wrappers. ;-d
> > aka "spring rolls". While not exactly sushi per se', I've had people
> > call them that when they saw me making them at work.
>
> There are also wrappers made from soy. Lin's and my favorite sushi
> restaurant instituted a "signature" roll using a soy wrapper specifically
> for the seaweed-hating customers.
>
> Bob

I've never seen those. That's interesting! I'll have to look next time
I hit the asian market. :-)

I do like seaweed, but am always looking for different things to do.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article 0>,
Wayne Boatwright > wrote:

> Twice-Baked Sweet Potatoes

Now there is a novel idea. :-) I may have to try that one!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Ranée at Arabian Knits" > ha scritto nel messaggio
> My own personal, weird, hangup is that I have a hard time with the >
> idea of any pork served for feasts of the Incarnation. I figure Jesus >
> wouldn't have eaten >>it, so why should we serve it?


It's no weirder than most of my food hangups, but Jesus would have eaten it.
It was he who lifted the Kosher restrictions from diet.

In article >,
"Giusi" > wrote:

> "Ranée at Arabian Knits" > ha scritto nel messaggio
> > My own personal, weird, hangup is that I have a hard time with the >
> > idea of any pork served for feasts of the Incarnation. I figure Jesus >
> > wouldn't have eaten >>it, so why should we serve it?
>
>
> It's no weirder than most of my food hangups, but Jesus would have eaten it.
> It was he who lifted the Kosher restrictions from diet.

Probably because, when wandering all over the place teaching, you have
to eat what you can catch. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Terry Pulliam Burd > wrote:

> Finally pared down the contenders for Easter dinner. It's just going
> to be the local family, so I'm keeping it fairly simple. Found a
> couple of new recipes to try. The family is used to acting as my
> culinary guinea pigs. I figure the chances of being sued by someone
> who hopes to inherit is slim, so I don't worry about such things as
> stomach pumps if the experiment should go badly wrong <veg>
>
> So, here's the lineup:
>
> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
>
> Koko's carrot cake
>
> So, what are you guys serving for Easter?
>
> Terry "Squeaks" Pulliam Burd...recipes given upon request

What's with the crashed potatoes? Recipe?


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

On 4/1/2010 3:25 PM, sf wrote:
> On Thu, 01 Apr 2010 13:12:59 -0400, Kate Connally
> > wrote:
>
>> Sounds good except for the carrot cake. ;-)
>>
>> I'm having Easter dinner on Saturday at my aunt's.
>> She's making scalloped potatoes with ham in them, German-style
>> green beans (you know - with the bacon dressing), and coconut
>> cream pie for dessert. I'm bringing my curried eggs which I always
>> make on Easter and often other times as well for the last 20 or
>> more years - I love this recipe! I'm also making my famous
>> dove breads - also been making those on Easter for lo these
>> many years. I think I got the Stuffed Eggs from Gourmet magazine
>> and the Spring Dove Breads is from Bon Appetit.
>
> We usually have strawberry shortcake and if I'm feeling lazy, it's
> macerated strawberries over store bought or box mix angel food cake.

Now you've got me hungry for strawberry shortcake! I haven't made
it for a few years. But, I want mine with real shortcake! I have
an excellent recipe for the shortcake that I found about 10 or 15 years
ago. So much better than anything else I've ever had. And besides,
if you put the strawberries over angelfood cake it's not strawberry
shortcake as angelfood cake is not short. ;-) Something I have
often made for easter in the past is an angelfood cake with strawberry
buttercream icing. Yum. Haven't made that in a while either. Now,
I'm hungry for both!!!

> I saw a ricotta cheesecake recipe on the Today show this morning that
> looked really easy to make, so I think I'll make cheesecake this year
> and serve it with a sauce of chopped fresh strawberries macerated in
> sugar.

That sounds yummy.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 4/1/2010 11:39 PM, Bob Terwilliger wrote:
> Kate wrote:
>
>> STUFFED EGGS DIKKER EN THIJS
>>
>> 9 hard-boiled large eggs
>> 3 T. shallot mayonnaise
>> 2 T. softened unsalted butter
>> 1 lg. shallot, sliced
>> 1/2 t. kerrie djawa (Indonesian curry powder) or more, to taste
>> 1/4 t. turmeric
>> 1/4 t. salt or more, to taste
>> 1 can mandarin oranges, drained
>> fresh parsley
>>
>> Halve eggs lengthwise and remove yolks from 8 of them. In food processor
>> blend yolks, one whole egg, mayonnaise, butter, shallot, curry powder,
>> turmeric, and salt until mixture is smooth. Add more curry powder and
>> salt if necessary. Blend until well combined. Transfer to pastry bag
>> fitted with decorative tip and pipe into whites. Arrange on platter.
>> Press 1 orange section gently into each stuffed egg and garnish each egg
>> with a small sprig of parsley. Makes 16. (Note: I always at least
>> double, sometimes triple, this recipe. Also I don’t put one whole egg out
>> of each 9 eggs in the blender. I may put one or 2 eggs if there are a
>> couple that don’t peel nicely and are pitted looking. In any case it’s
>> not really necessary as there is plenty of filling without doing that.
>> Also, since I have nowhere to buy “shallot mayonnaise” and am not
>> about to
>> make it, I just use good old Miracle Whip and add minced shallots. I also
>> don’t bother with the unsalted butter which I rarely have around. And I
>> don’t have much use for kerrie djawa so I just use a good Indian curry
>> powder like Maharaja, and I put a lot more in than it calls for.)
>
>
> I'm curious about the part of the recipe where you add more curry powder if
> necessary. In similar recipes I've tried, depending on the exact curry
> powder being used, the curry flavor can either become muted or more
> pronounced as the eggs sit around. (Penzey's Maharajah is one which
> tends to
> become more pronounced.) Have you ever run into the problem of serving the
> eggs a couple hours after they were made, and discovering that the curry
> flavor had either taken over or disappeared?

I've never had it disappear, but it doesn't usually take over either.
Sometimes it's a little more pronounced after sitting, but not to any
great degree. This is one of the very few things I actually taste while
I'm making it. I usually put quite a bit of curry powder in it. The
amount they call for is definitely not enough and you can hardly taste
it. Also, I've used all different kings of curry, including Maharajah.
I've not used Penzey's before because I didn't have it but I have some
now and that is what I'm planning to use. We'll see what happens.
Anyway, you may have more sensitive taste buds than I do which could
also explain your experience.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

We will likely have:

ham
five cup salad
baked beans
potato salad
rolls
maybe broccoli casserole
peach cobbler

Tara

"Terry Pulliam Burd" > wrote in message
news
> Finally pared down the contenders for Easter dinner. It's just going
> to be the local family, so I'm keeping it fairly simple. Found a
> couple of new recipes to try. The family is used to acting as my
> culinary guinea pigs. I figure the chances of being sued by someone
> who hopes to inherit is slim, so I don't worry about such things as
> stomach pumps if the experiment should go badly wrong <veg>
>
> So, here's the lineup:
>
> parmesan pastry puffs (easy peasy recipe from Food Network)
> marinated mushrooms ('nother easy peasy)
>
> ham
> deviled eggs
> crashed potatoes (from RFC - whoinhell was it??)
> green bean casserole (also from Food Network)
> dinner rolls
> pineapple slices with brown sugar and Kahlua (adaptation from a
> favorite recipe)
>
>
> Koko's carrot cake
>
> So, what are you guys serving for Easter?
>
> Terry "Squeaks" Pulliam Burd...recipes given upon request

As it now stands an orange glazed ham, butter/parsley potato cubes , German
Red Cabbage, probably some garlic stir fried spinach. Onion & cuke
marinated salad (maybe dill not sure)

A buddy gave me a Central coast private reserve port made from Zinfandel -
I'll probably crack that with some cheese & fruit to end the day.


--
Dimitri

Chicken Loaf

http://kitchenguide.wordpress.com.

Melba's Jammin' wrote:

> What's with the crashed potatoes? Recipe?

Crash Hot Potatoes. I learned about them from the Pioneer Woman, and I
like them:

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

"Ranée at Arabian Knits" wrote:
>
> In article >,
> "Giusi" > wrote:
>
> >
> > "Ranée at Arabian Knits" > ha scritto nel messaggio
> > > My own personal, weird, hangup is that I have a hard time with the >
> > > idea of any pork served for feasts of the Incarnation. I figure Jesus >
> > > wouldn't have eaten >>it, so why should we serve it?
> >
> >
> > It's no weirder than most of my food hangups, but Jesus would have eaten it.
> > It was he who lifted the Kosher restrictions from diet.
>
> Yes, but not during His Incarnation. The whole point was that He
> kept the Law perfectly.
>


About 99 percent of what Americans eat for Easter wouldn't have been
eaten by Jesus anyway. It didn't exist in Israel or wouldn't have been
affordable

In article >,
Serene Vannoy > wrote:

> Melba's Jammin' wrote:
>
> > What's with the crashed potatoes? Recipe?
>
> Crash Hot Potatoes. I learned about them from the Pioneer Woman, and I
> like them:
>
> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>
> Serene

Thanks, Serene. Could happen for tomorrow night's dinner. Odds on, in
fact.

(I chuckled at the first paragraph in the post ‹ my neighbor's first two
kids are named for the places where they were conceived. Uncommon first
names, both of them. :-)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

On Thu, 01 Apr 2010 21:50:01 -0400, brooklyn1 wrote:

> "Debbie" wrote:
>>"Omelet" > wrote in message
>>news
>>>>
>>>> I currently have a resident sushi maker. Unfortunately, neither me or my
>>>> GD
>>>> eat it. They do look pretty when she makes them though!
>>>>
>>>> Debbie
>>>
>>> You don't care for Sushi? Does not have to use raw fish. :-)
>>
>>No.. I don't do the seaweed thing and it just doesn't appeal to me.
>
> Not to worry... sushi is not a serious cusine... at best it's a cheapo
> form of garnishment, in the same realm as hook rugging and painting by
> numbers are serious arts... there is no more skill required to embed
> utterly flavorless raw fish in crappily cooked rice as to attach
> variously colored pop beads in the correct sequence.

yep. them japs just ain't cultured like you spam-eatin' brooklyn farm
boys.

blale

On Fri, 02 Apr 2010 18:40:08 -0500, Melba's Jammin' wrote:

> In article >,
> Serene Vannoy > wrote:
>
>> Melba's Jammin' wrote:
>>
>>> What's with the crashed potatoes? Recipe?
>>
>> Crash Hot Potatoes. I learned about them from the Pioneer Woman, and I
>> like them:
>>
>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>
>> Serene
>
> Thanks, Serene. Could happen for tomorrow night's dinner. Odds on, in
> fact.
>
> (I chuckled at the first paragraph in the post ‹ my neighbor's first two
> kids are named for the places where they were conceived. Uncommon first
> names, both of them. :-)

'backseat' and 'woods'?

your pal,
blake

Terry Pulliam Burd > wrote:

> So, what are you guys serving for Easter?

For lunch, if there is going to be one, I have already made the Umbrian
frittata pasquale, to be served cold, as is apparently traditional. The
recipe is from the latest compilation of the Accademia Italiana della
Cucina. For dinner, I am going to make lamb and leeks cooked in white
wine, from the March 1993 issue of Decanter. The recipe is by
Jill Cox and Susan Low. I am going to serve it with red Camargue rice.

Frittata pasquale

This sight, smell and taste of this dish will make it abundantly clear
that the spring has finally arrived. Serve cold at Easter lunch. The
serving dish can be garnished with leaves of chicory around the edges,
making a sort of big daisy, with room for the frittata at the centre.

1 artichoke, outer leaves and fuzzy choke removed
Juice of 1 lemon
1/2 cup aromatic herbs (Roman mint, costmary, basil, marjoram, sage,
rosemary, mint, thyme)
1/2 cup olive oil
2 oz. sausage, crumbled (*)
1 oz. pancetta
1/2 blood sausage (**)
4 oz. spinach
3 cups arugula
1/2 medium onion, minced
1/2 garlic clove
A few stalks asparagus, woody ends trimmed, stalks chopped
1 bunch flat-leave parsley
1 oz. salame, diced
4 large eggs, beaten
Salt and pepper

(*) The sausage in question is salsiccia, fresh pork sausage; it is said
that "Italian sausage", as marketed in America, can be substituted. VS

(**) The blood sausage in question is sanguinaccio; I am going to
substitute Flönz, the local Blutwurst. VS

Slice the artichoke and place in water acidulated with lemon juice.

Grind the aromatic herbs in a mortar, blending with 2 tablespoons olive
oil to form a mush. Heat 2 tablespoons olive oil in a pan and cook the
sausage, pancetta, and blood sausage; add the spinach and arugula.

In a separate pan, heat 2 tablespoons olive oil and sauté the onion and
garlic. Remove the garlic when blond and add the artichoke and
asparagus. Reduce the heat to low.

Add the sausage and herb mixtures to the onion mixture and cook at low
heat, adjusting for salt and pepper. Remove from heat and add the
salame. Add to the eggs and mix well.

Heat 2 tablespoons olive oil in a cast-iron pan and cook the frittata
until the bottom is set, then carefully turn the frittata before its
underside becomes too brown and cook the other side quickly just until
set, making it thick and soft.



Lamb and Leeks Cooked in White Wine

Tender chunks of lamb cooked in dry white wine with leeks, shallots, and
garlic; a great recipe which really transforms lamb. I do not dredge
the meat in flour, but instead add some roux to the dish. I do not chop
rosemary of thyme, but instead add the sprigs whole. I also add a
couple of fresh bay leaves. I never cook the dish for 2 hours, either;
less than an hour is more than enough.

Serves 4

4 tbsp oil
8 shallots, peeled and roughly chopped
6 garlic cloves, chopped
4 leeks sliced and washed
2 lbs (900 g) leg of lamb, cut into chunks
seasoned flour
1/2 pint (300 ml) dry white wine
1/2 pint (300 ml) lamb stock
1 sprig rosemary, chopped
1 sprig thyme, chopped
salt and freshly ground black pepper

Heat half the oil in a pan and fry shallots and garlic until softened.
Add leeks and cook for a further minute. Remove with a slotted spoon
and reserve.
Dip lamb in seasoned flour and dust off excess. Add remaining oil to
pan and fry lamb in patches until lightly browned.
Return vegetables to pan and pour over wine and stock. Add herbs.
Bring to the boil, then turn down heat to the most gentle simmer.
Cook for about 2 hours, or until meat is meltingly tender.
Season with salt and freshly ground black pepper.

Victor

"Terry Pulliam Burd" > wrote in message
news
> Finally pared down the contenders for Easter dinner.

> So, what are you guys serving for Easter?
>

Hasenpfeffer.

Last night I trapped that sneaky Easter Bunny that has been raiding my
vegetable garden. I hope that the neighborhood kids don't find out I was
the one that "did the sucker in" but he was costing me more than buying
vegetables.

On Sat, 3 Apr 2010 13:42:24 -0400, blake murphy
> wrote:

>On Fri, 02 Apr 2010 18:40:08 -0500, Melba's Jammin' wrote:
>
>> In article >,
>> Serene Vannoy > wrote:
>>
>>> Melba's Jammin' wrote:
>>>
>>>> What's with the crashed potatoes? Recipe?
>>>
>>> Crash Hot Potatoes. I learned about them from the Pioneer Woman, and I
>>> like them:
>>>
>>> http://thepioneerwoman.com/cooking/2...-hot-potatoes/
>>>
>>> Serene
>>
>> Thanks, Serene. Could happen for tomorrow night's dinner. Odds on, in
>> fact.
>>
>> (I chuckled at the first paragraph in the post ‹ my neighbor's first two
>> kids are named for the places where they were conceived. Uncommon first
>> names, both of them. :-)
>
>'backseat' and 'woods'?
>
>your pal,
>blake

Harley ;-)

koko Davidson
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Apr 3, 4:19*pm, koko > wrote:

I've been doing a bit of prep for tomorrow's dinner. I decided to
make the deviled eggs a curried deviled
egg after reading this thread about them.

At the restaurant we made a chicken curry chutney salad and so I took
the recipe for the curry-chutney
dressing and played with it a bit, not much, and used it for the
'mayo' for the eggs.

Cilantro is called for in the salad but not in the dressing. I
minced up a couple teaspoons of cilantro
and added it to the 'mayo'. These came out really well. I think
this is a keeper.

http://www.hizzoners.com/index.php?o...lads&Itemid=58

The only ingredient I didn't use for the dressing is the jalapeno.
But I did use the cayenne. I was afraid
the jalapeno might be too much for some of my guests.

The eggs came out with a really nice curry flavor and the hint of
Major Grey chutney and cilantro really
added a lot.

On Thu, 01 Apr 2010 23:17:51 -0600, Omelet >
wrote:

>In article >,
> Terry Pulliam Burd > wrote:

>> See, I was thinkin' it was Damsel, but also wondering if the name of
>> the dish just had me linking it to them.
>>
>
>Could be, since she calls her husband "Crash". <g>
>I do think it was her tho'.

I *know* his name is "Crash," which is why I sed what I sed above.
Sheesh ;-)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Fri, 02 Apr 2010 04:55:15 GMT, Wayne Boatwright
> wrote:

>On Wed 31 Mar 2010 08:32:20p, Terry Pulliam Burd told us...
>
>> So, what are you guys serving for Easter?
>>
>
>A very simple meal for four...
>
>Deviled Eggs
>Relish Tray
>Pickled Beets with Fresh Horseradish
>Baked Ham with Raisin Sauce
>Twice-Baked Sweet Potatoes
>Asparagus with Lemon Butter
>Lemon Meringue Pie
>
>We'll eat around 3:00 p.m.

Beets? Beets? You're feeding unsuspecting folk beets? Oh, the
humanity!

Terry "Squeaks" Pulliam Burd...striding quickly from the room

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"