Review of last recipe - A great caesar recipe to have on hand!

TODAY'S RECIPE - SPAGHETTI WITH WHITE CLAM SAUCE
Don't know why I've never made this in my entire life ... maybe because it needs alot of garlic and I tend to shy away from what will make people shy away from me.

4 dozen cherrystone clams
1/2 cup butter
1 cup chopped onions
4-5 cloves garlic, minced
1/2 cup chopped parsley
salt and freshly ground pepper
1 tsp dried basil leaves
1 lb spaghetti

Wash clams thoroughly. Place clams in large pot with small amount of water (but at least 3 cups as you need this for the sauce). Cook covered just until the clams open. Remove clams. Strain the broth and reserve 3 cups. Remove clams from the shells and chop.

In a medium saucepan, melt butter. Saute onion, garlic and parsley until onion is almost tender. Add clams, reserved broth, 1 tsp salt, basil and pepper. Boil for 1 minute.

Meanwhile, add 2 tbsp salt to 4-6 quarts of rapidly boiling water. Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, until al dente.

Drain spaghetti in a collander and toss into the sauce. Serve.

Serves 4-6

Review of last recipe - At first, I thought this would be an even better spinach gnocchi type of thing (see November 2, 2010 blog); with the added garlic, breadcrumbs and sage butter, but I was disappointed. The breadcrumbs ruined the mixture (the sausages broke apart in the chicken broth), so I tossed them, and the recipe. I'll probably make those spinach gnocchi with sage butter instead of the basil butter...personal preference.

TODAY'S RECIPE - CAESAR SALAD
There are millions of caesar salad recipes...I have a standard dressing recipe that I use (but always looking for something new), and this one looks right up my alley. I like it lemon-y, not too wet, and with anchovies.

l clove garlic, crushed
3/4 cup olive oil
3 slices firm bread
3 tbsp lemon juice
6 anchovy fillets, minced
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
1/2 tsp worcestershire sauce
1 egg
1 head romaine lettuce
1/2 cup grated parmesan

Steep garlic in oil overnight; remove and discard. Cut bread into small cubes and saute in 1/4 cup garlic oil in large skillet until golden brown. Drain on paper towel.

Combine remaining oil, lemon juice, anchovies, salt, mustard, pepper and worcestershire sauce in a large salad bowl.

Heat egg in hot water in a small bowl for 10 minutes.

Tear romaine in bite ize pieces into salad bowl.

Top romaine with half the parmesan. Break egg over salad. Toss salad, spooning from bottom of bowl. until greens are coated with dressing. Sprinkle with remaining parmesan and the sauteed bread. Serve at once.

Serves 6.

Review of last recipe - Just didn't understand this weird recipe. Even though I like all the ingredients, it really didn't taste good. Toss it!


TODAY'S RECIPE - SPINACH AND CHEESE SAUSAGES
In Italian, these are called rabaton

1 lb fresh spinach, stemmed
1 1/3 cup dried breadcrumbs
1 cup plus 2 tbsp ricotta cheese
1/2 cup freshly grated parmesan
4 eggs
2 medium garlic cloves, finely minced
1/2 tsp salt

5 cups chicken stock
1/2 cup flour
1/2 cup butter, melted
2 tsp dried sage, crumbled
freshly grated parmesan

Wash spinach thoroughly, shake to remove excess water. Transfer spinach to dutch oven. Place over low heat, cover and cook until wilted, stirring frequently, about 5 minutes. Drain spinach well and squeeze dry. Chop spinach coarsely. Transfer to large bowl. Blend in crumbs, cheeses, eggs, garlic and salt; mixture should be very firm. Form mixture into 1/2" x 2" sausages (can be prepared 1 day ahead; cover and refrigerate).

Preheat oven to 350 degrees. Generously butter large baking dish. Bring stock to rapid boil in large saucepan. Roll sausages in flour, shaking off excess. Carefully add sausages to stock in batches of 15-20 and cook until sausages float to top, about 2 minutes. Transfer to prepared dish using slotted spoon.

Add sage to melted butter. Pour over sausages and sprinkle with parmesan.

Serves 12.

Review of last recipe - What more can I say but yum-yum-yum at every bite!

TODAY'S RECIPE - CABBAGE STRUDEL

2 tbsp (1/4 stick) butter
2 cups shredded cabbage
1/3 cup chopped onion
1/4 c water
pinch of sugar
1 hard cooked egg, minced
1 tbsp minced parsley
1 tsp caraway seed
salt and ground pepper

2 phyllo pastry sheets
3 tbsp melted butter
3 tbsp dry whole wheat or rye breadcrumbs
minced fresh parsley for garnish
sour cream

Melt 2 tbsp butter in heavy medium skillet over low heat. Stir in cabbage, onion, water and sugar. Cover and steam for 20 minutes. Uncover and cook until liquid evaporates. Cool completely. Mix in egg, parsley, caraway seed, salt and pepper.

Preheat oven to 375 degrees. lightly butter a baking sheet. Place 1 phyllo sheet on damp towel with the long side toward you. Brush lightly with some of the melted butter. Set remaining phyllo sheet on top. Brush lightly with some of melted butter. Sprinkle breadcrumbs on left half of phyllo. Fold right half over left to encase breadcrumbs. Brush lightly with some of the melted butter. Spread cabbage mixture on long edge, leaving 1" border on short sides. Fold borders in to encase cabbage. Roll up as for jelly roll. Place seam side down on prepared baking sheet. Brush roll with remaining melted butter. Bake until golden, about 30 minutes. Cool 5 minutes. Cut into 4 slices. Garnish with minced parsley and serve with sour cream.

Serves 2.

Review of last recipe - When I first typed out the recipe, I had the feeling that it was going to be alot of work for nothing, and I thought about just tossing it, but I did the work. I had a problem rolling the roulade. I ended up having to fold it in half; it became a big mess. It did taste good, but it was way too much effort for a messy end result.

TODAY'S RECIPE - SPINACH AND RICOTTA DUMPLINGS WITH BASIL BUTTER

1 container (15 oz) part skim ricotta cheese
2 pkg (10 oz each) frozen chopped spinach, cooked and squeezed very dry
2 eggs, slightly beaten
1 tsp salt
1/2 tsp nutmeg, or more to taste
3/4 cup grated parmesan cheese, divided
about 1/2 cup flour
water
6 tbsp butter
2 tbsp minced fresh or 2 tsp dried basil

Drain ricotta in very fine mesh or a cheesecloth lined sieve until liquid is removed. In large bowl, mix well the ricotta, spinach, eggs, salt, nutmeg and 1/2 cup parmesan. Gradually add only as much flour as mixture will absorb (depends on the dryness of the spinach), and mix thoroughly. Chill 1/2 hour.

Bring large pot of water to boil. Meanwhile lightly flour a board or piece of foil. Shape tablespoons of the spinach mixture in balls the size of a large walnut (can be made ahead, up to this point). Roll lightly in flour to coat.

With a slotted spoon, add a few gnocchi at a time to the large pot of vigorously boiling water. Cook 1-2 minutes or until they float. Remove with slotted spoon to shallow pan suitable for broiling and large enough to hold gnocchi in a single layer. When all the gnocchi are in the dish, melt butter with basil in small saucepan. pour evenly over gnocchi and sprinkle with the remaining 1/4 cup parmesan. Broil 4-5 minutes or until golden brown. Serve immediately.

Makes 4 servings.

Per serving: 507 calories, 28 g protein, 23 g carbs, 35 g fat, 233 mg cholesterol, 1110 mg sodium

Review of last recipe - Realize that this recipe was out of order (I hate when that happens) ... and why is a recipe needed for sweet potato puree? Isn't it just a natural result when mashing sweet potatoes?

TODAY'S RECIPE - BROCCOLI ROULADE
Recipe circa March 11, 1980 from Family Circle magazine

6 tbsp margarine (I will be using butter)
3/4 cup flour
3/4 tsp salt
3 1/2 cups milk
1 1/2 cups (approx 6 oz) shredded swiss cheese
6 eggs, separated
1 lb broccoli
1/4 tsp dry mustard

Grease a 15" x 10" x 1" jelly roll pan, line with foil and grease the foil.

Melt margarine (butter) in saucepan and blend in flour and salt. Slowly add 3 cups of the milk, stirring constantly until the sauce thickens and bubbles. Remove sauce from heat and pour 1 cup into a small saucepan and reserve.

Add 1/2 cup of the cheese to the larger amount of sauce, stirring until the cheese melts.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Beat egg yolks in a large bowl with same beaters until light and thick; about 3 minutes.

Beat a small amount of the hot sauce into the yolks, then slowly stir in the remainder until the mixture is well blended.

Stir a spoonful of the egg whites into the sauce, then fold in the remaining egg whiles until no streaks of white remain. Spread souffle mixture evenly in prepared pan.

Bake in a 325 degree oven for 45 minutes or until top is golden and springs back when lightly touched.

Cut broccoli flowerettes into 3" lengths, then cut into 1/2" pieces, reserving a few for garnish. Save remainder of stems for another meal. Cook broccoli in boiling salted water until tender; drain.

Stir dry mustrard, 1/2 cup of the cheese and the remaining 1/2 cup milk into the reserved sauce in the small saucepan. Stir over low heat until cheese melts.

Remove souffle from oven, loosen around edges with spatula. Cover a cookie sheet with foil; invert over souffle. Invert souffle; remove jelly roll pan and layer of foil carefully.

Spread broccoli evenly over souffle and sprinkle with remaining 1/2 cup cheese. Drizzle with 1/2 cup of the sauce. Starting at the 10" side, roll souffle, jelly roll style, lifting foil to guide it. Lift roll onto heated platter with two wide spatulas.

Spoon some sauce over top. Garnish with reserved broccoli (and cherry tomatoes, if you wish). Cut roll into thick slices and serve with the remaining sauce.

Serves 6.

Review of last recipe - When I prepared the cream and ale combination and tasted it, I knew I wouldn't like the outcome so I tossed it and made another batch omitting the ale. Even with the heavy cream, this soup wasn't creamy enough. I think I would use less stock and use half and half for a better tasting soup. I used Dubliner cheddar and it wasn't cheesy enough, so I garnished with some grated parm to heighten it. Too much bother ... I know I have a better recipe for broccoli cheddar soup somewhere, so I tossed it.

TODAY'S RECIPE - SWEET POTATO PUREE

8 unpeeled sweet potatoes (about 3 1/2 lbs)
3/4 cup whipping cream, scalded
1 tsp freshly grated nutmeg
1/2 cup (1 stick) butter, cut into small pieces
salt and freshly ground pepper

Cook potatoes in large pot of rapidly boiling water until tender, about 20 minutes. Drain well and peel. Quarter 4 potatoes, adding pieces to processor as cut. Coarsely puree using several on/off turns; do not overpuree or potatoes will become gummy. Set aside and repeat with remaining potatoes.

Combine cream, nutmeg and potatoes in top of a large double boiler over medium heat. Using a wooden spoon or portable electric mixer set at low speed, mix until blended. Beat in butter one piece at a time. Season with salt and pepper. Serve immediately.

Note: The puree can be prepared one day ahead and refrigerated. Rewarm in saucepan over low heat.

Serves 8-10

Review of last recipe - Don't know why the recipe asked for a 2 quart casserole. I expected the mixture to rise to encompass the space, but it didn't. It was good, but not great. I guess I was disappointed in it visually, and I tossed out the recipe after eating it.

TODAY'S RECIPE - BROCCOLI AND CHEDDAR SOUP LIBRARY RESTAURANT
There's a Library Restaurant in nearby Portsmouth, but I doubt that this recipe is from there. But since this recipe is dated 1983 and I'm sure they have changed their menu a million times, who knows.

2 heads (about 5 cups) broccoli, chopped coarse
4 cups chicken stock
2 cups heavy cream
2 bay leaves
1 1/2 cups ale
1 cup grated cheddar
tabasco to taste

In a large saucepan simmer the broccoli in stock, covered partially, for 20 minutes, or until tender. In a food processor, puree the broccoli mixture in batches and return it to the pan. In a saucepan, scald the cream with the bay leaves, add the ale in slow stream, stirring, and bring the mixture to a simmer. Add the cheddar, a little at a time, stirring until the cheddar is melted and remove the pan from the heat. Add the cheddar the mixture to the broccoli puree, heat the soup over moderately low heat, stirring, until it is just heated through, but do not let it boil, and add the tabasco, salt and pepper to taste.

Makes 9 cups; serves 8.

Review of last recipe - Really good! I put the vinegar in before it baked, by mistake, but it didn't seem to hinder the taste; maybe it would have been more tangy if I had waited, but every once in a while, you come across a piece of bacon, and it just adds to the pleasure. Don't know if it will work cold ...

TODAY'S RECIPE - SPINACH CASSEROLE WITH MUSHROOMS
Another handwritten recipe - it's old!

2 cups chopped, cooked spinach
2 tbsp melted butter
1 tsp tarragon
1/2 tsp salt
lemon juice
18-24 mushroom caps, sauteed in butter
4 well beaten eggs
1/2 cup grated parmesan

Place spinach in greased 2 quart casserole. Add butter, tarragon, salt and a few drops of lemon juice. Place mushroom caps on top of spinach. Mix eggs with cheese and pour over mushrooms very gently.

Bake in 350 degree oen until egg and cheese mixture is set; about 20 minutes.

Serves 4

Review of last recipe - Just ok, but will try and see if I like them reheated today (wasn't hungry when I made them yesterday; just wanted to get the recipe done). Added an egg, more grated parm, ground pepper and a hint of nutmeg to the spinach/ricotta mixture because that's what I usually do with that kind of filling. Used 10 oz alfredo sauce and a 10 oz can of fire roasted tomatoes, and thought it would have been tastier.

TODAY'S RECIPE - BRAISED RED CABBAGE

2 lbs red cabbage
2 strips salt pork or bacon, cubed (OR 1 tbsp oil - oh, use the animal, not the oil)
1 onion, diced
2 tart apples; peeled, cored and sliced
1 cup dry white wine (again, white vermouth will be used)
salt and freshly ground pepper
1 tbsp each of brown sugar and vinegar

Trim cabbage stem and cut off bruised outer leaves. Quarter cabbage and shred finely. Brown pork/bacon in large saucepan, or heat oil. Add onion and apples and cook briefly. Add wine and bring to boil. Add cabbage, salt, pepper, sugar. Bake covered at 350 degrees until cabbage is tender, about 1 1/2 hours. Stir in vinegar.

Makes 8 servings.

Review of last recipe - The soup was okay, the sour cream a definite must as the soup is rather bland, but I would never make it again. A toss out....

TODAY'S RECIPE - SPINACH MANICOTTI
This will be simple! And, is very old in my collection as it is handwritten on a scrap of paper (circa +/-1976).

8 manicotti shells

Filling:
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1/2 container ricotta cheese (I assume based on a 1 lb container)
1/6 cup parmesian cheese

Mix the filling and stuff the pre-cooked manicotti shells. Place in baking dish with sauce (use whatever you'd like; I may use a thin coating of alfredo with some canned chunks of italian tomatoes), and bake in 350 degree oven for 45 minutes.

Serves 4.

Review of last recipe - It has been so long since my last post, I've almost forgotten .... but I do remember that the artichokes were some work to prepare, but not as bad as I had remembered. They ended up being really good; and it's always fun to eat around an large artichoke to it's center. I think I could re-work this recipe with canned or frozen artichoke hearts, and it would be good, as the stuffing mixture was tasty.

TODAY'S RECIPE - BORSCHOK (Mild Beet Soup)

4 oz trimmed beets (about 2 small), scrubbed
1/4 cup dry white wine (I'll be using dry vermouth)
1/4 cup water
1 1/2 cup chicken or beef broth
salt and freshly ground pepper
sour cream or plain yogurt

Cook beets in enough boiling water to cover until tender, about 20-25 minutes. Drain, let cool. Peel beets and cut into thin slices. Transfer to glass or ceramic bowl. Add wine and water to cover beets (if you need more liquid, add water). Cover and let stand at room temperature for at least 1 hour or refrigerate overnight.

Just before serving, heat broth in medium saucepan. Add beets with liquid. Season with salt and pepper. Cover and cook over low heat for 10 minutes. Strain into heated bowls, and top with dollop of sour cream or yogurt.

?? number of servings (perhaps 4)

Review of last recipe - Really liked this one and am eating it again this morning as I prepare today's recipe. I think it's good cold with fruit, although I really liked it right out of the oven and can see eating this with a salad, as well.

TODAY'S RECIPE - STUFFED ARTICHOKES
Love stuffed artichokes, but think they're too time consuming to make. This recipe was dated 1982.

4 medium artichokes
1/4 c lemon juice
1 med onion, chopped
1 clove garlic, minced
4 lg mushrooms, chopped
6 tbsp olive oil
1 c italian seasoned bread crumbs
1/3 c grated parmesan cheese
2 tbsp capers
1/2 tsp oregano
1/2 c dry white wine (will be substituting dry vermouth)
1/8 tsp pepper

Start a large pot of water to boil. Trim artichoke bottoms so they can stand upright, then cut 3/4" off the top. With scissors, trim sharp leaf tips. Coat cut surfaces with lemon juice to prevent discoloration (and I usually squeeze the rest of the lemon into the pot for good measure). Place artichokes into the pot of boiling water, then cover and simmer for 30 minutes, or when the bottom can easily be pierced. Remove from the water and drain upside down until cool.

Meanwhile in a skillet, saute onion, garlic and mushrooms in 3 tbsp olive oil until onion is golden. Stir in crumbs, cheese, capers and oregano until well mixed. Remove from heat and set aside.

With spoon, remove feathery choke from the center of each artichoke. Fill cavity with stuffing, and place in shallow baking pan (recipe can be made ahead up to this point). Mix the remaining 3 tbsp of olive oil, remaining 3 tbsp lemon juice, the wine and pepper and drizzle over the artichokes.

Bake in a preheated 400 degree oven for 15 minutes or until stuffing is lightly browned. Serve warm or at room temperature.

Makes 4 servings

Nutritional information per serving: 353 calories, 10 g protein, 33 g carbs, 24 g fat, 9 mg cholesterol, 418 mg sodium

Review of last recipe - I used summer squash and zucchini and really liked the outcome. With the cheese and just the little bit of meat, it was delicious and nutritious.

TODAY'S RECIPE - BLUE CHEESE TART

1/2 package piecrust mix (I will be buying the ready made Pillsbury product)
2 pkg (3 oz each) cream cheese
4 oz blue cheese
2 tbsp butter, softened
1/4 c heavy cream
3 eggs (use brown ones, as the safety of the white ones have been questionable lately)
1/8 tsp cayenne pepper
1/4 tsp salt
1/8 tsp pepper
1 tsp chopped chives

Prepare the piecrust mix following label directions for a single crust. Roll out to a 12" round to fit into a 9" fluted tart pan with a removeable bottom, or a 9" pie plate.

Preheat oven to 375 degrees.

Beat cream cheese in a bowl with an electric mixer until softened. Crumble in blue cheese; beat until blended. Add butter, heavy cream, eggs, cayenne, salt and pepper and beat until light and smooth. Stir in chives. Pour into prepared pastry lined pan.

Bake for 45 minutes or until tart is puffy and brown. Cool 5 minutes on wire rack. Loosen and remove side of pan. Garnish with additional chopped chives, and serve in wedges with fresh fruits, if desired.

Review of last recipe - Bad! Just thinking about it makes me cringe.

TODAY'S RECIPE - STUFFED VEGETABLES

6 medium zucchini, halved lengthwise*
1/2 lb hot italian sausage
1/4 c onion, chopped
1 clove garlic, crushed
1/3 c packaged italian bread crumbs
1/4 c grated parmesan cheese
1/4 lb mozzarella cheese, shredded

Cook zucchini in boiling salted water in a large skillet for 10 minutes. Drain and scoop out insides leaving a 1/4" shell. Mash insides, drain well. Put shells in a shallow baking dish.

Remove casing from the sausage and break up meat. Cook sausage in same skillet for 5 minutes. Add onion and garlic and saute until tender, 3 minutes. Stir in mashed zucchini and bread crumbs. Spoon mixture into shells and sprinkle with cheese.

Bake in 350 degree oven for 30 minutes or until piping hot.

* You can substitute 6 medium tomatoes or a large (2.5-3 lb) eggplant, scooped out and drained.

Review of last recipe - I tossed this one out as it was just a glorified version of stewed tomatoes... even with the caramelized onion upgrade. Don't need a recipe for that!

TODAY'S RECIPE - BAVARIAN BACON-CHIVE POTATO SALAD

5 lbs. unpeeled boiling potatoes
3/4 lb bacon, minced
1 c minced onion
2 medium garlic cloves, minced
2 tsp sugar
1/4 c beef or chicken stock
1/4 c white wine
1/4 c cider vinegar
1 tsp salt or to taste
freshly ground pepper
1/3 c snipped fresh chives

Cover potatoes with cold water in stockpot and bring to boil over medium-high heat. Reduce heat and simmer just until fork tender; do not overcook or potatoes will break apart when sliced. Drain and let stand until cool enough to handle, then peel. Cut potatoes into 1/4" thick slices. Arrange in deep nonaluminum bowl. Cover with plate to keep warm.

Saute bacon in heavy large skillet over medium heat until crisp, about 10 minutes. Remove with slotted spoon and drain on paper towels. Add onion and garlic to skillet and cook in rendered fat over medium-low heat until softened, stirring occasionally for 8-10 minutes. Sprinkle with sugar and continue cooking until onion just begins to color, 3-4 minutes. Stir in stock, wine and vinegar and simmer 2 minutes. Blend in salt and pepper. Pour dressing over warm potato slices. Add snipped chives and cooked bacon. Toss gently to coat. Adjust seasonings. Serve warm or at room temperature.

Serves 10.

In the past week, in looking at the upcoming recipe of the day, I have thrown a couple of them away just because I knew they were saved in my youth and they'd just be a waste of time to make. I'm not tossing anything because it may sound old fashioned or be out of style, because I like retro ... but I'll try not toss out anymore. When I started this blog, my assumption was that, at one time in my life, I thought the recipe was important ...and I don't want to stray too much from that premise because I just might miss out on a winner. For the record, I threw out a barley soup recipe that had very few ingredients and sounded lame (just barley and onions; not even any meat or mushrooms), and one for some vegetable pasties made with frozen veggies (why didn't I just make them with fresh veggies as a substitute?). I'm revealing this because today's recipe is one I would have tossed. It sounds so boring and it was hand written by me, so it was saved early in my collection. In any case, I will persevere and stay true to my quest to try all recipes.

Review of last recipe - The stuffed tomatoes were just okay ... they could have used more breadcrumbs and a more unusual stuffing, so out goes this recipe. I'd never make them again.

TODAY'S RECIPE - TOMATO CASSEROLE WITH CELERY AND ONIONS
(I don't want to make this, but maybe I'll be surprised. I'm only doing it because the recipe may be enhanced by the fact that the first tomatoes of the season are here.)

1 c celery, sliced paper thin
4 lg tomatoes, thickly sliced
3 onions, cut into slivers (already I think there are way too many onions for my taste; will
probably try to saute half the amount in butter to break them down and caramelize them first
before the entire casserole goes in the oven )
butter
fresh basil
bread crumbs

Arrange celery, tomatoes and onions in alternate layers in a buttered casserole, dotting each layer generously with butter, and sprinkling with salt, pepper and a little basil. Top with a layer of bread crumbs. Bake in a 350 degree oven until vegetables are tender, about 35-45 minutes (since I'm precooking the onions, I'll be reducing the total baking time .. maybe to as little as 15 minutes).

Review of last recipe - I wasn't thinking while typing the vichyssoise recipe, but use an immersion blender (if you have one) instead of a sieve. I ate it warmed up and cold (since it was 85+ degrees when I made it), and prefer it cold, though it's probably not my favorite soup in the world.

TODAY'S RECIPE - BAKED STUFFED TOMATOES

8 slightly under ripe tomatoes, halved
4 tbsp butter
1/3 c minced shallots
2 c finely chopped mushrooms
2 tsp crushed dried rosemary
1/2 tsp salt
pepper
4 tsp toasted homemade breadcrumbs

With a melon baller, scoop out pulp of tomatoes, taking care not to pierce the skin. Coarsely chop the pulp and place in a sieve to drain. Reserve.

Melt 3 tbsp butter in a saucepan. Add the shallots and mushroom. Saute over low heat until their juices evaporate, about 10 minutes. Mix in the rosemary, salt and pepper. Combine with the drained, chopped tomato pulp. Spoon the mixture into the tomato shells. Sprinkle each with 1/2 tsp breadcrumbs and dot with butter. Place in a shallow baking dish and bake in 350 degree oven for 40 minutes or until tops are lightly browned.

Serves 8

Review of last recipe - They worked well as an appetizer, but it wasn't an outstanding recipe. I definitely wouldn't have these as an entree. What I consider an outstanding recipe is the past one for the warm broccoli salad -- I've made it two times since it's premier.

TODAY'S RECIPE - VICHYSSOISE

1 lb leeks, peeled and sliced
2 lg potatoes, peeled and sliced
1 onion, sliced
8 sprigs parsley, tied together
1 pint chicken stock
1 pint milk
salt
white pepper
chopped chives for garnish

Put the vegetables in a saucepan with the parsley and pour in the stock. Cover and cook gently until all the vegetables are tender.

Discard the parsley and sieve the vegetables. This will be a little difficult so moisten with some of the milk. Gradually, add more milk until the soup is the consistency of thin cream, then season with salt and pepper.

Serve soup either hot or cold. Garnish with chopped chives.

Serves 4

Review of last recipe - This is really a great tasting salad, with the almonds adding interest and crunch. But frankly, although the dressing was fine, for all the work it took to make, I think I'd be just as happy with a store bought brand. I think I've used a Paul Newman sesame ginger type dressing in the past (in an asian slaw) that I've liked. I'm not an advocate of buying salad dressing, since I normally make my own (95% of the time I have vinagrette, 5% caesar or blue cheese). It's just so easy to make your own vinagrette and I have some in a bowl on my counter every day. But in this case, with the extra ingredients you need and getting out the food processor and all, I say okay to store bought. That way, I will have the salad more often. In fact, I'm making it again today!

Note: My mother makes the best vinagrette in the world, and even though I try to duplicate it, I can't. I guess it's because it's my mom and she, at 89, is still a fantastically great cook, and there's only room for one "best" vinagrette in the family. I will post her recipe at a later date when I come across it again in my pile of stuff. For my all-purpose vinagrette, I just mince either garlic or shallot, add champagne or red wine vinegar, olive oil (golden colored, not the extra virgin), kosher salt and freshly ground pepper in a small bowl that probably holds 1 1/2 cup of liquid, and mix. I make small batches that last a couple of days (depending on how often I'm home to eat; I make a salad almost every day), and the taste varies abit because of all the variables with eyeballing the proportions and different ingredients. Obviously, I like that it can vary, but for some reason, even though my mom eyeballs things, hers is ALWAYS better than mine.

TODAY'S RECIPE - ASPARAGUS WITH PROSCIUTTO, PARMESAN STYLE

2 lbs asparagus
4 oz (4 slices) prosciutto, cut in half
3 tbsp butter
1/2 c grated parmesan cheese

Trim asparagus, place in skillet with 1" boiling water. Return to boil, reduce heat and simmer until barely tender. Drain well.

Divide asparagus into 8 bunches. Roll half-slice of proscuitto around middle of each bunch. Arrange single layer on shallow baking dish. Dot with butter and sprinkle with parmesan (can be assembled and refrigerated up to this point).

Bake uncovered in preheated 450 degree oven for 15 minutes or until golden crust forms.

Makes 4 main dish or 8 first course servings.

Nutritional information per main dish serving: 230 cal, 12 g protein, 6 g carbs, 18 g fat, 54 mg cholesterol, 442 mg sodium

Review of last recipe - This was my first souffle ever, and although it was a success, I really prefer a quiche in taste and in ease of preparation, so hopefully, I'll not forget and purge all other savory souffles from future testing. I don't think my attitude will be the same regarding dessert souffles ... we'll have to wait and see later in the dessert section.

TODAY'S RECIPE - WARM ORIENTAL BROCCOLI SALAD
You can get an idea as to how old this recipe is, as the title would now be Asian, not oriental.

1 tbsp grated fresh ginger
1 clove garlic, minced
2 tbsp sesame oil
6 tbsp peanut oil
2 tbsp sherry vinegar
2 tbsp sherry
1 tsp soy sauce
1 tbsp lemon juice
(The above ingredients make up the dressing for this salad. Already, I'm home from the grocery store and didn't check to see what I had in my pantry. I ended up substituting vegetable oil for the peanut oil, and rice wine vinegar for the sherry. By itself, the dressing tasted good.)
1 tsp salt
1 clove garlic, whole
2 heads broccoli, cut into flowerets
1/2 lb snow peas, trimmed
2 red peppers, cut into thin strips
1/2 c toasted almonds

Prepare the dressing. In a blender of food processor, blend the ginger, minced garlic, sesame and peanut oil, sherry vinegar, sherry, soy sauce and lemon juice. Set aside.

Prepare the vegetables by bringing a quart of water to a boil, then add the salt and whole clove of garlic. Blanch the broccoli for 3-4 minutes, then remove it, plunge briefly in cold water and drain. Use the same procedure to blanch the snow peas for 1 minute, then the red pepper slices. Pat them dry and keep them at room temperature.

To serve, heat the dressing until it starts to steam. Pour over the vegetables and toss. Top each portion with the toasted almonds.

Makes 8 servings.

Nutritional Information: Calories 240, protein 5g, fat 18 g, carbohydrates 15 g, sodium 340 mg

Review of last recipe. As I had thought, it was weird ... especially with the butter sauteed cinnamon sugared apples. I sauteed mushrooms in marsala and the whole thing tasted good, but I just don't get it. In what context these would be served? I guess as a side dish with poultry? And, mine were too big, so they looked funny too.

TODAY'S RECIPE - ASPARAGUS SOUFFLE

1 lb. thin stalked asparagus, cut diagonally into 1 1/2" lengths
4 tbsp flour
4 tbsp butter
1 1/2 c milk
3 large eggs
1/8 tsp cream of tartar
1/4 tsp cayenne pepper
2 tbsp chopped pimentos
2 tbsp finely chopped green pepper
2 tbsp finely chopped celery
2 tbsp minced onion
1 tsp salt

Cook the asparagus in boiling water with 1/2 tsp salt for 3-5 minutes, until just tender. Drain, reserving 1/2 cup of the cooking liquid.

Separate the eggs. Beat the yolk until lemony in color and then beat the whites with the cream of tartar until stiff, but not dry.

In a heavy saucepan, melt the butter and add the flour gradually, stirring until smooth and without lumps. Mix the milk with the asparagus liquid and begin to add to the flour and butter in a slow, steady stream, stirring constantly until smooth and thick. Remove from heat, beat a half cup of the sauce into the beaten egg yolks and then add the yolks to the sauce. mix in chopped vegetables and seasonings. Gently fold in stiff egg whites.

Pour into a prepared souffle dish and place on the center rack of a 350 degree oven. Bake for 50 minutes without opening the oven door for any reason. After 50 minutes, peek in and bake for a few minutes more if the top isn't brown.

Serves 8-10 as side dish

Review of last recipe - Yep, my crust looked atrocious, though it tasted fine. It was a good recipe, though calorie laden with the heavy cream (the small heavy cream container I bought had to be supplemented with 1/4 cup of half and half to equal 1 1/2 cup total volume).

TODAY'S RECIPE -WILD RICE PANCAKES
I can't seem to get my head around what type of recipe this is. It definitely was clipped out of a cooking magazine, but the intro states to serve it with melted butter and sherried sauteed mushrooms OR with sugared strawberries, blueberry syrup, honey or sauteed apples with cinnamon sugar. Since the recipe makes tons of pancakes, I'll try it both ways; savory and sweet.

1/3 c wild rice, rinsed thoroughly
2 c milk
2 tbsp (1/4 stick) melted butter
1 tsp salt
4 eggs, separated, at room temperature
1 c (5 oz) blanched toasted almonds, finely chopped
1 c flour
pinch of cream of tartar
2+ tbsp clarified butter or 1 tbsp butter and 1 tbsp oil (I'm going to do the butter/oil combo)

Bring 1 cup salted water to boil in a saucepan. Add rice, cover and simmer over low heat until tender and all the water is absorbed, about 45 minutes to 1 hour (can be cooked ahead of time and set aside). Blend in milk, melted butter and salt. Beat yolks until light in color, about 3 minutes. Mix into rice. Stir in chopped nuts and flour. Beat whites with cream of tartar until stiff but not dry and fold into batter.

Preheat over to 175 degrees. Melt clarified butter (or butter/oil mixture) on griddle or large skillet over medium heat. Ladle 2 1/2" pancakes onto griddle and cook until bottom is golden brown and pancakes begin to set, about 2-3 minutes. Turn and brown second side. Repeat, adding more butter to skillet as needed. Arrange finished pancakes in single layer on baking sheet and keep warm in the oven until all are cooked.

Makes about 36 pancakes.

Review of last recipe - If I weren't so garlic averse (it just stays in my system too long), I would have gone with the full amount of garlic (I halved it), so the sauce wasn't flavorful enough. Make sure you use enough salt and pepper to season. It was fine; just a little boring.

TODAY'S RECIPE - ARTICHOKE TART
This should be interesting as pastry crusts aren't my forte.

Crust:
1 1/2 c flour
1 tsp salt
1/2 c chilled unsalted butter, cut into tablespoon sized pieces
1 egg, lightly beaten
3-4 tbsp cold water

Filling:
4 large artichokes (I'll be using 2 14oz. canned artichokes hearts, as I'm feeling lazy today.)
2 tbsp minced shallots
2 tbsp unsalted butter
1/4 c dry white wine (I'll be substituting white vermouth, since I rarely have white wine in the house)
3 eggs
1 1/2 c heavy cream
1 tsp salt
1/2 tsp pepper
1 c grated parmesan cheese

Preheat oven to 425 degrees.

In the food processor fitted with a steel blade, place the flour and salt. Turn the machine on and off a few times to combine. Add the butter and continue pulsing to cut the butter into the flour until the mixture resembles cornmeal. Lightly beat the egg with the water and slowly add to the flour mixture through the feed tube, while the machine is running. Process until the mixture starts to come together. Pour the mixture out onto the counter and gather into a ball using your hands. Wrap up in plastic and chill for 30 minutes. Line an 8"-9" quiche/pie pan with the dough. Chill until firm.

In a saute pan, melt the butter and add the shallots, sauteing until transparent. Add the artichoke hearts and toss over high heat. Add the wine and cook for a few minutes (in the original recipe, they used this time to cook the artichokes in the wine in a covered pan; for our purpose, it's really just to add some additional flavor). Remove from heat. Lightly beat the eggs, cream, salt and pepper.

Line the tart crust with parchment or foil and fill with beans or rice, and bake the tart for 10 minutes or until browned. Remove the beans/rice, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees, and remove crust from oven. Sprinkle with the cheese, layer the artichoke hearts, and pour the egg/cream mixture and put back into oven to bake for 30-40 minutes, until filling is puffy, firm and brown.

Serves 6.

Review of last recipe - You can look up the meaning of agnolotti (it's like a tortoloni, but more specific to a particular anatomical site, which I will not mention --- even though I'm a nurse and have to speak about such things at times). I used a small spinach and cheese filled ravioli, and though I think this sauce in particular would be better with a linguini/spaghetti sort of shaped pasta, I was very happy with the outcome. The croutons I made to top it really made it especially good.

As I previously mentioned, I will be alternating from the beginning to the end alphabetically in each category to try to vary the ingredients that may be used in each recipe. Thus, the reason why I've gone from agnolotti to ziti in one fell swoop.

TODAY'S RECIPE - ZITI WITH FRESH BROCCOLI SAUCE
If this was an uncooked garlic recipe, I would have ditched it. But, the garlic is cooked so the flavor will be muted abit and I won't feel like I've eaten a raw clove of garlic and have rotten, nasty garlic breath (especially in this hot, humid summer weather we're having).

8 cloves garlic, peeled and halved
1/2 c vegetable oil (I will be substituting olive oil)
1 bunch broccoli (about 1 1/4 lb), trimmed and ends of stalks removed
1 1/2 t salt
1/4 t pepper
1 lb ziti
parmesan cheese

Place garlic in small heavy skillet with enough oil to cover. Cook over medium heat until garlic begins to brown.

Cook broccoli in small quantity of boiling water until tender (I will probably steam it), drain, cook slightly. Puree in food processor. Add garlic and oil from the skillet until garlic is pureed. With motor running, slowly pour in enough of the remaining oil until the broccoli mixture reaches a mayonnaise-type consistency. Stir in salt and pepper.

Pour over hot, freshly cooked ziti in a warmed bowl. Toss gently to mix well. Pass parmesan and pepper.

Serves 6

Review of last recipe - Throw it out! Yuck! I don't know if it was the cabernet that made it so yuck because the cheddar was really good. I also chose not to make another stuffed mushroom recipe since I already know I have a winner with the Silver Palate .... so now on to the next category, Pasta/Salads/Sandwiches/Soups/Vegetables. The appetizer section in this binder was sparse. I know in the future, there will be more recipes, and they will be more complex.

TODAY'S RECIPE - AGNOLOTTI WITH PUTTANESCA
Don't know why I've never made a puttanesca since I love all the ingredients. Also, don't know what shape/kind of pasta agnolotti is, so will be looking up the definition after posting the recipe. Will let you know next time if I substituted.

1/3 c olive oil
2 c of 3/4" cubed italian bread
1 clove garlic, minced
2 lg onions, chopped
1/2 c chopped red peppers
1/2 c chopped green peppers
1/4 c drained capers
1 c sliced, pitted black Mediterranean olives
1 can (2 oz.) flat anchovy fillets, chopped
1 lb. green agnolotti
salt and pepper
grated parmesan cheese

Heat the oil and brown the cubes of bread. Remove bread cubes and add the garlic, onion and peppers to the skillet. Saute for 5 minutes. Add capers, olives and anchovies. Cook until just hot.

Cook the agnolotti in boiling salted water until al dente. Drain and put into a serving bowl. Add the sauce and toss together until well coated. Sprinkle with bread cubes. Salt and pepper to taste, and serve with grated parmesan cheese.

This really sounds delicious .. hope it is!

Review of last recipe - The meat phyllos were appreciated by my husband as something different to eat, but they were just ok for me. I used pork, and the filling was tasty enough, but working with phyllo isn't my favorite thing. It's a bit of a pain, and I never really care about how it looks, and I don't like it when I'm doing something that I don't care about.

TODAY'S RECIPE - SHERRY CHEESE SPREAD
...handwritten on a 3" x 5" notecard with unfamiliar writing

1 lb sharp cheddar, grated
2 tbsp butter, softened (it's been 85-90 degrees for the past week, so that shouldn't be too hard
to come by*
1 tsp sugar
1/2 tsp salt
grind of black pepper*
1/3 c dry sherry**

Let cheese stand at room temperature for about 10 minutes. Cream butter, and add all other ingredients except sherry. Gradually add sherry and mix until combined. Refrigerate.

Makes about 2 cups.

* - The recipe actually called for butter or margarine, but I never use margarine so I would never use the ingredient. It also called for a dash of pepper, but freshly ground pepper is the only thing I know.

** - I don't have any sherry (and don't plan to buy any) so may use Madeira or even a Cabernet to finish this off.

Review of last recipe - It was a fine stuffed mushroom recipe, but I still prefer my standby; a sausage stuffed mushroom ala Silver Palate cookbook.

As a side note, the next recipe should have been a pork meatball in sweet and sour sauce. As much as I'm trying to make each and every recipe I ever saved (because I thought it was a recipe important enough to save), I just couldn't get myself to go through the motions to prepare it, as I'm not a big fan of sweet and sour; maybe I was more of a fan back in the 70's - yuck.

Also, my neighbor, Dean, was nice enough to bring over some fresh tuna he just caught. Will be making cookies to try to compensate. I am a lucky neighbor.

TODAY'S RECIPE - PHYLLO MEAT TRIANGLES

1 lb ground pork, beef or lamb
1 med onion, minced
2 cloves garlic
1/4 c dry red wine
2 tbsp tomato paste
1 tsp dried parsley flakes
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/4 c grated parmesan cheese
1/2 lb (10-12 sheets) phyllo dough
1 c butter, melted

Cook ground meat until lightly browned, breaking up with a fork as it cooks. With a slotted spoon, transfer meat to a bowl and discard all but 2 tbsp fat from skillet. Cook onion and garlic until onion is soft. Add wine, tomato paste and seasonings and stir to blend well, cooking 2-3 minutes, then stir in cheese.

Carefully unroll phyllo dough. Cut sheets in half to form 12"x8" sheets. Place them on a piece of wax paper and keep covered with a damp cloth. Store remaining phyllo in fridge or freezer.

Place one sheet in bottom of greased 12"x8"x2" baking pan, brush with melted butter. Lay another sheet on top, brush again with butter and continue until there are 10-12 sheets of phyllo(you've cut the original 10-12 in half, making for 20-24 total) in the pan. Spread meat mixture over phyllo dough and layer the remaining phyllo sheets, brushing each with butter, until all are used.

Bake in preheated 350 degree oven for 1 hour until top is crisp and golden. Cut into 2" squares, then cut each square into triangles. Serve hot. Makes 48.

Review of last recipe - The peppers were really good...and so simple to make.

TODAY'S RECIPE - MUSHROOM APPETIZER
.. from a Woman's Day magazine circa 1980

1 1/2 tbsp finely minced onion
2 tbsp butter
1/2 c finely chopped cooked shrimp
4 tbsp grated parmesan cheese, divided
3 tbsp dry bread crumbs
3 tbsp sherry, divided
2 tsp parsley flakes (what! That's so 80's; will use real parsley.)
dash of salt
12 oz mushrooms, stems removed
small whole cooked shrimp and parsley for garnish

In a medium skillet, saute onion in butter until tender. Remove from heat; stir in shrimp, 3 tbsp each parmesan and crumbs, 2 tbsp sherry, parsley and salt. Stuff mushroom caps with shrimp mixture. Place on baking sheet or broiler pan, sprinkle with remaining 1 tbsp parmesan and sherry, and broil 5-6 inches from heat source for 5 minutes or until lightly browned. Serve hot; garnished with shrimp and parsley.

Review of last recipe - Ok, so I've made pate a choux a bunch of times in the past and thought I knew what I was doing. I was hurrying through the recipe, and I didn't let the cooked flour mixture cool and started adding the eggs right away so the batter wasn't as thick as it should have been. I spooned out too large an amount for each, and as the batter was too loose, it spread as it went onto the cookie sheet. The end results were like small dinner rolls, instead of petite (or is it petit; are choux male or female? I don't know, though in my head, le choux sounds more like it than la choux. But I digress...) choux. I mixed gruyere and swiss since I had a little of both in the fridge. My husband said they smelled like cheezits and I had to agree. They tasted fine. They just didn't look the part.

TODAY'S RECIPE - MEDITERRANEAN CHARRED PEPPERS
The perfect addition to an antipasto platter!

4 each of green and red peppers (I already know I'm going to substitute
green for yellow; just a personal preference)
3 tbsp olive oil
2 lg cloves garlic, crushed
1/4 tsp salt
1 tbsp lemon juice or red wine vinegar

With long handled fork, hold peppers over open flame, turning frequently until skins are charred, or place on foil lined baking sheet and broil, turning frequently 10-15 minutes. Place peppers in brown paper bag where the skins will steam off. Rinse peppers in cold water. Remove stems, seeds, membranes and cut into 1/2" strips. (Note: I plan to just cut the peppers in half and clean them out prior to charring them. No need to rinse them in cold water. Just peel off the skin and go.)

In medium bowl, toss gently with oil to coat. Add garlic and salt, mix well and refrigerate covered overnight or for a few days. When ready to serve, sprinkle with the lemon juice or vinegar.

Makes 10 servings.

Per serving: 48 cal, 1 g protein, 3 g carbs, 4 g fat, 0 cholesterol, 58 mg sodium

Review of last recipe - I stuffed the mixture into mushrooms and they were kind of retro ... I should have sprinkled some grated parm on top before baking to add another layer of flavor. They would have been presentable in the mid-80's, but they were just so-so in today's world. I have better stuffed mushroom recipes. And, I would never serve this as a stand-alone baked in a scallop shell; just not that tasty on its own.

TODAY'S RECIPE - GOUGERE PUFFS

1 c water
1 stick butter, cut into 1/2" pieces
3/4 tsp salt
pinch of nutmeg
dash of white pepper
1 c flour
4 eggs, at room temperature
2 1/2 c gruyere or swiss cheese
1 egg yolk mixed with 1 tbsp water
1/4 c grated parmesan cheese

Preheat oven to 425 degrees.

Mix water, butter, salt and nutmeg in large pan and bring to a boil over high heat. Remove from heat and stir in flour. Place over medium heat and beat quickly with wooden spoon until dough forms a ball. Transfer to a bowl and cool for 5 minutes. Beat in eggs, one at a time. Mixture should be glossy. Blend in gruyere cheese.

On a large greased baking sheet, drop the dough in spoonfuls (or pipe balls with a pastry tube fitted with a large plain nozzle) spaced far enough apart so that they can expand. Brush only the tops with egg and water mixture, then bake until puffy and golden; about 20 minutes.

Remove from oven, make a slit in the top of each gougere, and sprinkle with parmesan cheese. Return to the oven for 10 more minutes. Serve immediately.

Makes 2 dozen.

Review of last recipe - I almost threw this one away too! It really wasn't that bad; I think I just don't like alot of raw garlic. This would probably work better thrown into some pasta.


TODAY'S RECIPE - DEVILED CLAM APPETIZER
This came off a Snow's minced clam can circa 1983.

1 clove garlic, finely chopped
2 tbsp melted butter
1 tbsp flour
1 (6 1/2 oz) can Snow's minced clams, undrained
1/2 c seasoned dry bread crumbs
1 tbsp chopped parsley
2 tsp worcestershire sauce
1/2 tsp dry mustard
8 lg buttered mushroom caps (optional)

Preheat oven to 400 degrees.

In medium skillet, cook garlic in butter until golden. Stir in flour. Add remaining ingredients and mix well. Spoon into 8 tiny baking shells or 8 large buttered mushroom caps. Place in shallow baking pan, and bake for 5-8 minutes until hot. Serves 8.

Review of last recipe - This is one to toss out. It was almost abit gross; the cream cheese and the chicken. The only redeeming factor was that it was encrusted with chopped almonds. Don't bother with this one. It's going to be removed from the file. Even my husband hated it! Can I say it enough!! Get rid of this recipe!

TODAY'S RECIPE - CROUTONS WITH BROCCOLI (Crostini con Broccoli)

I can see that this was clipped out of the Bon Appetit/March 1983 issue.

1/4 lb trimmed broccoli
1 sm garlic clove
8 1/2 tbsp olive oil (more if needed)
1/4 tsp salt
pinch of freshly ground pepper
12 stale french bread slices from narrow baguette

Bring large pot of salted water to boil over med-high heat. Add broccoli and cook until very tender, about 5 minutes. Drain well; pat dry. Transfer to processor. Add garlic and mix until smooth, stopping machine and scraping bowl occasionally. With machine running, pour 2 1/2 tbsp oil through feel tube in slow steady stream, and continue mixing until as smooth as possible, scraping down the sides of work bowl as necessary. Blend in salt and pepper. (Puree can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before using.)

Heat remaining 6 tbsp oil in heavy large skillet over med-low heat. Add bread and saute on both sides until golden, adding more oil to skillet if necessary after turning bread. Drain croutons on paper towels. Cool. Top with puree just before serving. Makes 12 servings.

Review of last recipe - I couldn't find farmer's cheese at my local grocery store and had some sour cream at home, so even though it wasn't a similar product, I used the sour cream and was really happy with the results. The texture was different than it would have been with the farmer's cheese, but this exercise isn't always in going to multiple stores to find ingredients, it's to get the recipe tested (sometimes with substitutions); especially in the case of a simple appetizer.

TODAY'S RECIPE - CHICKEN LOG

I cut this recipe right off the Ritz cracker box!

2 (8 oz) packages cream cheese, softened
1 tbsp bottled steak sauce
1/2 tsp curry powder
1 1/2 c minced cooked chicken
1/3 c minced celery
1/4 c chopped parsley
1/4 c chopped toasted almonds
Ritz crackers

Beat together the first three ingredients. Blend in the next two ingredients and 2 tbsp parsley; refrigerate remaining parsley. Shape mixture into a 9" log. Wrap in plastic wrap and chill for 4 hours or overnight. Toss together remaining parsley and almonds and use to coat the log. Serve with Ritz crackers. Makes about 3 cups.

Review of last recipe - After mixing the beer cheese, I tasted it and was underwhelmed. It really needs to be refrigerated overnight, and of course, the type of cheese used (for some unknown reason, I chose Kerrygold aged cheddar) and type of beer (anyone who knows me, knows I always have Bud in my fridge so I used that) will alter the taste. I did add the caraway seeds, and think it adds visual interest, as well as flavor.

TODAY'S RECIPE - BOURSIN CHEESE

8 oz softened cream cheese
4 oz farmers cheese
2 lg cloves garlic, mashed
1/3 c finely minced chives
1/2 c finely minced parsley
salt and freshly ground pepper

Combine cheeses until smooth. Add other ingredients (don't skimp on the pepper) and chill.

Review of last recipe - The bean dip was good, but it could have used more bite. I was too conservative with my lowered amount of onion and green pepper.

TODAY'S RECIPE - BEER CHEESE

1 3/4 lb cheddar, finely shredded
12 oz beer
2 tbsp caraway seeds (optional)

In large bowl, combine cheese and beer. Cover and refrigerate several hours or overnight. Add seeds and stir to combine. Refrigerate for up to 3 weeks. Makes about 6 cups.

Nutritional info: per tbsp - 34 cal, 2 g protein, 0 carbs, 3 g fat, 8 mg chol, 58 mg sod

The beginning

I have always loved to cook.

I thought at one time (although I realized this too late in life) of making it my vocation, but settled happily into making it an avocation. I also love to read cookbooks, and have spent the last 35 years accumulating recipes (from family, friends, magazines, newspapers, and more recently online) with only a very small percentage of them ever having been tested. They are kept in accordian files and 3-ring binders; by the years collected, alphabetized and separated into sections:

- appetizers

- soups/salads/sandwiches/pastas/vegetables

- poultry/meats

- fish/seafood

- breads/breakfast goodies/desserts

Some of the recipes will conjure up memories. Some just show my interest in specific ingredients or the popularity of particular foods of the time period.

My plan is to start at the beginning with accordian file #1 --- 1975-1983 --- with appetizers --- and, at least a couple of times a week, post the recipe of the day and follow up with comments of the outcome.

Initially, I will go in alphabetical order to give me some forced structure, but I can see that when I move to the more compact sections (like meat/poultry, fish/seafood, and desserts), I'll have to alternate from front to back alphabetically, so that I won't have to test and eat chicken recipes 15 days in a row... although making 15 chocolate desserts in a row doesn't sound that awful to me.

TODAY'S RECIPE - BEAN DIP

This is the one recipe in my collection that I've made many times over the years. It was given to me by my ex-mother-in-law, Alice. She wasn't a great cook or a foodie, but had a great recipe for bean dip. This recipe is an easy to make, hearty, delicious appetizer. I also remember it (in the late 1970's) as a free appetizer at either Jimmy's Allenhurst or The Century House in Danvers, MA. They always served it with Ritz crackers. To me, there's no other suitable accompaniment.

1 medium onion, chopped fine*
1 lg green pepper, chopped fine*
1/4 c ketchup
1/4 c mayo
1 dash dry mustard
1 dash worcestershire sauce
1 tsp horseradish
4 shakes garlic salt
1/4 c relish
salt and pepper
1 can (16 oz) red kidney beans, rinsed
* Although original recipe calls for these amounts, I only use 1/2 onion and 1/4 of the green pepper. Just personal preference; it's milder in flavor. This makes about 2 cups.

Mix all the ingredients, except the beans and relish, in a food processor. Add the beans and relish, stir, and refrigerate to meld flavors. Serve with Ritz crackers.