Study: Vitamin C or E pills do not prevent cancer

By MARILYNN MARCHIONE, AP Medical Writer Marilynn Marchione, Ap Medical Writer – Sun Nov 16, 2:43 pm ET

Vitamin C or E pills do not help prevent cancer in men, concludes the same big study that last week found these supplements ineffective for warding off heart disease.

The public has been whipsawed by good and bad news about vitamins, much of it from test-tube or animal studies and hyped manufacturer claims. Even when researchers compare people's diets and find that a vitamin seems to help, the benefit may not translate when that nutrient is obtained a different way, such as a pill.

"Antioxidants, which include vitamin C and vitamin E, have been shown as a group to have potential benefit," but have not been tested individually for a long enough time to know, said Howard Sesso of Harvard-affiliated Brigham and Women's Hospital in Boston.

The Physicians Health Study, which he helped lead, was designed to do that. It involved 14,641 male doctors, 50 or older, including 1,274 who had cancer when or before the study started in 1997. They were included so scientists could see whether the vitamins could prevent a second cancer.

Participants were put into four groups and given vitamin E, vitamin C, both, or dummy pills. The dose of E was 400 international units every other day; C was 500 milligrams daily.

After an average of eight years, there were 1,929 cases of cancer, including 1,013 cases of prostate cancer, which many had hoped vitamin E would prevent.

However, rates of prostate cancer and of total cancer were similar among all four groups.

The study was funded by the National Institutes of Health and several vitamin makers. Results were being reported Sunday at an American Association for Cancer Research conference in Washington.

"Well-conducted clinical trials such as this are rapidly closing the door on the hope that common vitamin supplements may protect against cancer," said Marji McCullough, nutrition chief at the American Cancer Society. "It's still possible that some benefit exists for subgroups that couldn't be measured, but the overall results are certainly discouraging.

"The American Cancer Society recommends getting these and other nutrients by eating a mostly plant-based diet with a variety of vegetables, fruits and whole grains. A bonus is that this type of diet helps to prevent obesity, which increases the risk of several cancers."

About 12 percent of Americans take supplements of C and E. The new study does not mean these vitamins have no value, just that they didn't prevent cancer in this group of doctors, who may be healthier than the general population, said Dr. Peter Shields, deputy director of Georgetown University's Lombardi Comprehensive Cancer Center.

The best bet, he said, is to do things that are known to prevent the disease — eat right, maintain a healthy weight, and exercise.

___

On the Net:

Cancer meeting: http://www.aacr.org/

source vitamin c

meat and fruits

In modern English usage, meat most often refers to animal tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to organs, including lungs, livers, skin, brains, bone marrow, kidneys, and a variety of other internal organs as well as blood. The word meat is also used by the meat packing and butchering industry in a more restrictive sense—the flesh of mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of fish, poultry, and eggs. Eggs and seafood are rarely referred to as meat even though they consist of animal tissue. Animals that consume only, or mostly animals are called carnivores.

Through most of human history, individual families of humans hunted, raised, and slaughtered animals for their meat, and later, as civilizations developed, priests and temple assistants performed the functions of slaughtering and butchering animals for food in animal sacrifice. Today, in most industrialized nations, a meat packing industry slaughters, processes, and distributes meat for human consumption.

Imagine this…

Imagine if right now you are showing the beautiful strawberries which you have just picked from your apartment. Wouldn’t that be nice? Now, where's the cream.

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fruit salads

Fruit salad (also called Macedonia) is a dish consisting of various kinds of fruit, served either in their own juices or a syrup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad is also known as a fruit cocktail.

Small cups of fruit salad are commonly served for dessert in American public schools. In many cases it is the only form of dessert offered.

However, there are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit's own juice or syrup. One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. An ever-popular variation also uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste.

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetisers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

"Fruit Salad" is also the name of a song by Australian Children's band The Wiggles and on the television show The Wonder Pets.

"Fruit-salad" is also a slang term used for Medals on a soldiers uniform- "Look at the fruit-salad on that colonel." The term refers to the bright colors of a high percentage of the ribbons that usually go with medals.

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Walnut Phyllo Rounds

Recipe

1 lb Phyllo pastry

1 c Butter, melted

FILLING 1 1/2 c Walnut pieces

1/2 c Pistachios or slivered

-almonds 1/4 c Chopped candied orange peel

1/4 c Granulated sugar

1 tb Orange blossom water, or 1

-tsp almond extract 1/2 ts Each, ground cinnamon and

-cloves SYRUP 1 Lemon

2 c Granulated sugar

1 1/2 c Water

FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens

Three-Way Cheese Ball

Recipe

8 oz Package cream cheese

4 c Shredded cheddar cheese

2 tb Milk

2 tb Grated onion

2 tb Worcestershire sauce

1/2 c Crumbled blue cheese

3/4 ts Garlic powder

1/4 c Snipped parsley

2 tb Chopped pecans

2 ts Cracked black pepper

Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in

the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker

Beef Satay

Recipe

3 tb Corn oil

1 sm Onion, finely chopped

1 Garlic clove, crushed

1/2 ts Hot chili powder

1 1/2 ts Curry Powder

1 1/4 c Water

2/3 c Crunchy peanut butter

1 ts Light brown sugar

2 ts Dark soy sauce

1 ts Lemon juice

Salt to taste Fresh ground pepper to taste 1 lb Boneless sirloin steak

Lemon pieces (opt) Fresh cilantro sprigs (opt) To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.

All-American Egg Rolls

Recipe

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg Egg roll wrappers

Chopped parsely Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Velvetta Salsa Dip

Recipe

1 lb VELVETTA CHEESE SPREAD

1 JAR PACE PICANTE SAUCE

2 tb CILANTRO (CHOPPED)

microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips

Mushrooms Stuffed with Escargot

Recipe

1/2 c Soft butter

1 ts Minced shallots

1 Clove garlic (large),

-crushed 1 tb Minced parsley

1 tb Finely minced celery

1/4 ts Salt

Freshly ground black pepper -to taste 12 lg Mushrooms

12 lg Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish.

Firey Hot Chicken Wings

Recipe

2 1/2 lb Chicken wings; separated

5 tb Louisiana hot sauce

2 tb Vegetable oil

1 tb White vinegar

1/4 ts Garlic powder

These screaming hot chicken wings are easy to prepare, and can be made hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings with celery sticks and Cool Cucumber Dip to help extinguish any "fires." NOTE: The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your own discretion. Set oven to "broil" and place rack 6" from the element. In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes. You can also cook these wings over the BBQ. Cook wings for the same amount of time over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking. Serves 2 - 4

Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)

Recipe

4 Belgian endive heads

1/2 lb Taleggio cheese; room temp

1/4 lb BC Smoked Salmon; thin slice

15 Prosciutto or bresaola

-cured beef slices 2 tb Fennel leaves; finely chop

2 tb Parsley; fresh, fine chop

1 tb Sun-dried tomatoes; pureed

313 ml Roasted peppers; cut in

-thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat's cheese. Takes 20 minutes to prepare

Asparagus Salad with Vinaigrette Chinoise

Recipe

1 lb Thin asparagus, end trimmed

-and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce

1/4 c Rice wine vinegar

2 tb Soy sauce

1/2 ts Sugar

1/4 ts Dried red pepper flakes

3 tb Corn oil

4 ts Sesame seed oil

Coarse salt 1 ts Unsalted butter

1/4 c Raw sunf

Vibrant Cold Vegetable Terrine

Recipe

-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian carrots

- cooked until tender, - then blotted dry - on paper towels 10 oz Frozen cauliflower,

- cooked until tender, - then blotted dry - on paper towels 1 tb Vegetable oil

1 c Frozen chopped onions

2 tb Unsalted butter

2 Eggs

1/2 c Grated Parmesan cheese

1/4 c Dried bread crumbs

1 ts Salt; or to taste

1/2 ts Dried chervil leaves

- crumbled 1/4 ts White pepper

1 ts Lemon juice

Butter; to grease the pan ---------------------------MUSHROOM-SPINACH LAYER--------------------------- 10 oz Frozen chopped spinach

- defrosted & squeezed dry 1 tb Vegetable oil

1 c Frozen chopped onions

8 oz Frozen sliced mushrooms

2 tb Unsalted butter

2 Eggs

1/2 c Dried bread crumbs

1 ts Salt; or to taste

1/8 ts Ground nutmeg

1 pn Ground red pepper

Freshly ground black pepper MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade. Process until smooth. In a large skillet, heat the oil over medium-high heat. Add the onions and saute them until tender and golden. This will take about 5 minutes. Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350F. Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.

Vermont Cheddar and Maple Crackers

Recipe

2 c Shredded sharp Cheddar

2 1/2 oz Chopped pecan pieces

1/3 c Mayonnaise

1 tb Maple syrup

1/2 ts Worcestershire sauce

36 Whole-grain crackers

MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire sauce together in a medium-sized bowl. Spread the mixture by rounded teaspoonfuls evenly on the crackers. Place the crackers on a flat pan or cookie sheet and run it under the broiler until the cheese is melted and bubbling. Transfer the crackers to a plate and serve at once. Makes 3 dozen puffs.

Oysters Rockefeller

Recipe

36 Oysters

1 lb Spinach, fresh

1 c Scallions, finely chopped

1/2 c Celery, finely chopped

1/2 c Parsley, finely chopped

1 Clove garlic, finely minced

1 cn Anchovies, (2 ounce)

8 tb Butter

1 tb Flour

1/2 c Heavy cream

Tobasco 1 tb To 2 tb Pernod (or other

-anise flavored liqeur) 1. Preheat oven to dg450.

2 Open the oysters, leaving

-them on the half shell and Oysters Rockefeller serves 6 (or more) reserving the oyster liquor. 3. Pick over spinach and remove any tough stems and blemished leaves.

Rince well and put in a saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly and drain well. Squeeze to remove excess moisture. Blend or put through a food mill. There should be about 2 cups. 4. Put the scallions, celery, and parsley into the container of an electric

blender and blend. There should be about 1 cup finely blended. 5. Chop the anchovies and garlic together finely.

6. Heat 4 tablespoons of butter in a skillet and add the scallion

and celery mixture. Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. 7. Heat remaining 4 tablespoons of butter in a saucepan and add the

flour. Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk. Stir in the cream. Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool. 8. Spoon equal portions of the mixture on top of the oysters and smooth

over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or until piping hot. Note: The same spinach topping is equally as good, (some think better), with clams on the half-shell. (Clams Rockefeller) **

Fried Lumpia

Recipe

------------------------------SWEET-SOUR SAUCE------------------------------ 1/4 c Cider vinegar

1 ts Soy sauce

1/2 c Sugar

1 c Water or pineapple juice

1/2 ts Finely grated gingerroot

1/2 Garlic clove; crushed

2 tb Cornstarch; blended with:

2 tb Cold water

Salt -----------------------------------LUMPIA----------------------------------- 1/2 lb Ground pork

1/2 lb Uncooked shrimp,

- finely chopped 1/2 c Minced mushrooms

1/2 c Diced peeled jicama

2 Green onions; finely chopped

3 Egg yolks

2 tb Soy sauce

Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into strip and place along one side of lumpia wrapper. Roll tightly, folding in wrapper ends while rolling. Moisten edges lightly with water to seal. Repeat with remaining filling. Fry in deep hot oil until golden brown. Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.

Tempeh Salad

Recipe

--------TEMPEH SALAD-------- 1 tb Olive oil

2 tb Tamari

1 tb Cider vinegar

2 ea Garlic cloves, chopped

1 ea Block tempeh, cubed

1 c Spiral pasta

1/4 c Red onion, sliced

1/4 c Celery, sliced diagonally

1/2 c Red bell pepper, sliced into

-- thin strips 1/2 c Green bell pepper, diced

1 tb Chopped parsley

----------DRESSING---------- 2 tb Olive oil

1 tb Cider vinegar

1/8 ts Oregano

1 ea Garlic clove, crushed

1 tb Tamari

SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993

Appetizer Egg Rolls

Recipe

1/2 lb Pork; Boneless, Cut Julienne

1 Onion; Small, Sliced

1 c Cabbage; Green Or Chinese *

2 tb Vegetable Oil

1/2 c Mushrooms; Sliced

1/4 c Sprouts; Bean Or Alfalfa

1/4 c Currants

1/4 c Almonds; Slivered

1 ts Cornstarch

2 tb Sherry; Dry

1 tb Soy Sauce

1/2 ts Ginger

12 Egg Roll Wrappers; Abt 6" Sq

;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10)

1/4 c Sugar

1 ts Ginger

1/4 ts Salt

1 tb Lemon Juice

* Cabbage should be shredded. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor.

Add lemon juice, cover and process until smooth. Serve warm.

Wing-Ding

Recipe

36 x Chicken wings, tips removed

-(and saved for stock!) 1 7/8 pt Peanut oil

3/4 c Chili sauce, commercial (hei

-nz) 3 tb Lemon juice

3 tb Vinegar

1 1/2 tb Prepared yellow mustard

1 1/2 tb Worchestershire sauce (lea &

-perrins) 3/8 c Onion, finely chopped

3/4 c Green bell pepper, finely ch

-opped 3/4 ts Salt

3/4 ts Black pepper, ground

3/8 ts Cayenne pepper

Fat grams per serving: Approx. Cook Time: 15 mn Make sauce by combining all ingredients except the wings & Peanut oil. Allow to marinade about 1 hour in the 'fridge. Split the chicken wings into sections. Coat in seasoned flour. Fry in peanut oil until done. Serve with the sauce on the side.

Blue Cheese, Hazelnut and Herb Terrine

Recipe

Radicchio leaves 58 1/3 g Creamy blue cheese

91 2/3 g Greek strained yogurt

1/3 tb Mayonnaise

1 ts Gelozone

16 2/3 g Toasted ground hazelnuts

2/3 Hard boiled eggs

2 tb Fresh mixed herbs

---------------------------SUGGESTIONS FOR HERBS--------------------------- Parsley Coriander Chives 3/16 ts Paprika

Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g

(for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.

In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and

seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn

out of the tin, slice and serve.

Velveeta Salsa Dip

Recipe

1 lb Velveeta Cheese spread,

-cubed (can use light) 1 pk Picante or Salsa Sauce

2 tb Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker or

crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120

Artichoke Hearts Vinaigrette

Recipe

28 oz Canned artichoke hearts

1/4 c Butter or margarine

Flour 1/3 c Butter or margarine,

-melted -Vinaigrette Dressing -(recipe) 1. Drain liquid from artichoke hearts and discard.

2. In a small, heat-resistant, non-metallic bowl melt the 1/4 cup butter or

margarine in Microwave Oven 30 seconds. 3. Dip artichoke hearts in melted butter and then lightly coat with flour.

4. Place the 1/3 cup melted butter or margarine in a 10-inch,

heat-resistant, non-metallic pie pan or non-metallic skillet. 5. Place flour-coated artichokes in melted butter and heat, uncovered, in

Microwave Oven 8 minutes. Turn artichoke hearts as needed to brown lightly. 6. While artichoke hearts are cooking, prepare Vinaigrette Dressing II (see

recipe). 7. Just before serving, pour dressing over artichoke hearts.

Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

Recipe

1 lg Eggplant;(1 1/2 To 1 3/4 Lb)

1 md Onion; Finely Chopped

1 md Tomato; Meaty, Peeled And

-Finely Chopped 2 lg Cloves Garlic; Minced

1 tb Olive Oil

2 tb Red Wine Vinegar

Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread

Vietnamese Spring Rolls (Cha Gio)

Recipe

----------------------------------FILLING---------------------------------- 2 oz Cellophane noodles,

-soaked in warm water for -20 minutes, then drained -and cut onto 1-inch lengths 1 lb Ground pork

1 lg Onion, finely chopped

2 tb Tree ears, soaked in warm

-water for 30 minutes, then -drained and finely chopped 3 Cloves garlic, finely

-chopped 3 Shallots or white part of 3

-scallions, finely chopped 1 cn (7 ounces) crabmeat,

-cartilage removed and meat -flaked with fingers 1/2 ts Freshly ground black pepper

------------------------PREPARATIONS FOR ASSEMBLING------------------------ 20 Sheets dried rice papers

-(banh trang) 4 Eggs, well beaten

2 c Peanut oil

-------------------------ACCOMPANIMENTS FOR SERVING------------------------- Basic Vegetable Platter Carrot Salad Double recipe of Nuoc Cham Here they are! The incomparable "Cha Gio" or Vietnamese spring rolls. Yields 80 spring rolls. Combine the filling ingredients in a bowl and set aside. Cut a round rice paper sheet into quarters. Place the cut rice paper on a flat surface. With a pastry brush, paint the beaten egg over the entire surface of each of the pieces. Before filling, wait for the egg mixture to take effect, softening the wrappers; this takes about 2 minutes. When you become adept at this, you can work on several wrappers at a time. When the wrapper looks soft and transparent, place about 1 teaspoon of filling near the curved side, in the shape of a rectangle. Fold the sides over to enclose the filling and continue to roll. After filling all the wrappers, pour the oil into a large frying pan, put the spring rolls into the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes, until a lovely golden brown. (This is Bach's special method of keeping spring rolls crisp). To serve the spring rolls, proceed as follows: Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding. Have ready the carrot salad and a bowl of nuoc cham. Each person has a bowl into which he places a bit of lettuce, 2 or 3 mint leaves, some coriander, and 2 cucumber slices. Each

person then adds 1 or 2 spring rolls to his bowl, sprinkles with the nuoc cham, and eats the spring rolls and vegetables together, using chopsticks or a fork. Additional carrot salad may be added to taste. Another very popular serving method calls for placing the vegetables on a lettuce leaf, adding the spring roll, and rolling it into a cylinder. Holding the cylinder with his fingers, each diner then dips it into his own small bowl of nuoc cham. NOTE: We have found that frying the spring rolls in peanut oil keeps them crisper than frying in any other oil. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979. Posted by Stephen Ceideberg; March 18 1991.

Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)

Recipe

2/3 c Half&half 1 sm Onion, chopped 1 lb Chicken livers 1/4 c Flour 1 t Salt -dash hot pepper sauce 2 T Butter 1 Clove garlic, minced 2 Eggs 2 T Brandy 1/2 t Each, sage & thyme -Chopped fresh parsley Grease well and lightly flour five 6-oz metal juice cans; set aside. In food processor or blender, whirl half&half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mixture into cans to within 1 inch from top. Place cans in a 10-inch angel-food pan. Add 2 inches hot water to pan. Place on bottom rack in preheated 350 degree oven. Bake 1 hour or until pick inserted in certer comes out clean. Remove cans to rack to cool 30 minutes. with can opened cut around bottoms of cans and push bottoms through to unmold pates. Chill completely. Then roll in chopped parsley, wrap in plastic and again in foil. Can be refrigerated up to 1 week or frozen 3 weeks. more Free recipes - Free scripts

Chicken-Liver Pate

Recipe

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Snippets Of Venison

Recipe

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

Gingered Cabbage-Beet Salad

Recipe

1/2 c Red onion, diced

1/3 c Red wine vinegar

1/4 c Safflower oil

1/4 c Parsley, minced

1/4 c Crystallized ginger, minced

15 oz Pickled beets, drained &

-- diced 2 c Sweet red cherries, pitted

6 c Red cabbage, shredded

Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.

Artichoke Croustades

Recipe

18 sl Soft white bread; crusts

-removed 3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts

-drained & finely chopped 3 tb Mayonnaise

1 tb Scallion; finely chopped

-chop some of tops/garnish 1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2" square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6" from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.

Pork Satay with Peanut Sauce - Midsummer Thai Dinner

Recipe

1 sm Onion; chopped

1 x Ginger root(1-inch);chopped

2 Garlic cloves; chopped

1 x Dried Red Chili; or

;1 ts Chinese chili sauce 1 x Lime; grated rind and juice

2 tb Soy sauce

1 tb Brown sugar

1 tb Vegetable oil

12 oz Pork tenderloin

-----------------------------PEANUT LIME SAUCE----------------------------- 1/4 c Peanut butter

1/4 c Soy sauce

1/4 c Fresh lime juice

1 tb Rice vinegar

3 tb Coriander; chopped

1 tb Brown sugar

1/2 ts Chinese chili sauce; or

; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

Honey Mustard Salad Dressing

Appetizers

Recipe

-ELAINE RADIS BGMB90B 1 pt Honey

2 pt Sour cream

1 pt Dijon

1 pt Mayo

WHISK FIRST 2 sour cream and mayo together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. NOTE: 'pt' means PART in this recipe. SOURCE: Howard Radis, Chef, JAKE'S MARKETPLACE CAFE, Londonderry, Vermont. It's super.

Oyster Pan Roast

Recipe

2 tb Broth, clam OR

2 tb Juice, clam

2 tb Butter

1/4 ts Paprika

1 pn Celery salt

1 tb Sauce, Worcestershire

9 md Oysters, shucked with liquor

1 1/2 tb Chili sauce

1/2 c Half and half

1 sl Toast

1 pn Paprika

In top of double boiler, place clam broth, 1 tablespoon of the butter, 1/4 teaspoon paprika, celery salt, and Worcestershire sauce then stir gently. Add oysters and simmer just until their edges start to curl, about 1 minute. Stir in chili sauce and half and half and heat through. Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top. Sprinkle with a pinch of paprika. Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC

Kobeba Samakeyah

Appetizers

Recipe

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

-- (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Hedgehog Roll

Recipe

Cottage cheese and oil Pastry (2) FOR BRUSHING PASTRY: 3 1/2 oz (100g) soft butter or

Margarine FILLING: 3 1/2 oz (100g) candied lemon peel

(diced) 3 1/2 oz (100g) almonds (blanched

And finely chopped) 5 1/2 oz (150g) sultanas (washed and

Well drained) 2 tb (heaping) sugar

Packet Vanillin Sugar 1 ts Cinnamon

1 Bottle Oetker Rum flavor

3 Drops oetker baking

Essence, Bitter almond Flavor FOR BRUSHING THE ROLL: A little milk ICING: 5 1/2 oz (150g) icing sugar

1 tb (or 2 tb) hot water

FOR DECORATING: 1/2 oz (15g) almonds (blanched and

Cut lengthways into spikes Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond "spikes"

Sour Dough Beef Dip

Recipe

1 pk 8 oz. cream cheese 1 c Sour cream 1 pk 4 oz. chipped beef, chopped 1/4 c Green onions, finely chopped ds Worcestershire sauce 2 tb Green peppers, chopped 1 8 inch round loaf of sour Dough bread Mix the ingredients well except bread. Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell. Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350 degrees for 1 1/2 hours. Use soft bread from interior of the loaf to dip into hot mixture. Bread can be toasted. Crackers can also used to dip up mixture. Serves 12. Randy Rigg

Oriental Chicken Wontons

Recipe

8 oz Ground raw chicken or pork

1/2 c Shredded carrot

1/4 c Finely chopped celery*

1 T Soy sauce

1 T Dry sherry

2 t Cornstarch

2 t Grated gingerroot

1/2 pk Wonton wrappers

2 T Margarine or butter; melted

Plum or sweet & sour sauce *Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery. For filling: In a medium skillet cook and stir ground chicken or pork till no pink remains; drain. Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper. Lightly brush edges with water. To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite corners to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Repeat with remaining filling and wonton wrappers. Brush wontons with melted margarine or butter. Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp. If desired, serve with plum or sweet-and-sour sauce. To make ahead: Bake appetizers as directed; cool completely. Transfer to a storage container. Cover tightly and freeze up to 1 month. To serve, place frozen wontons on a greased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp. 44 calories (52% from fat), 2 g fat, 6 mg colesterol, 2 g protein, 3 g

carbohydrate, 0 g fiber, and 95 mg sodium per wonton. From "Better Homes and Gardens" magazine, Dec 1991.

Angel Of Death Cheese Spread

Recipe

Ingredients
1	pound	gorganzola, or bleu cheese
1	pound	ricotta cheese
2	each	garlic, cloves, chopped
1	cup	walnuts, chopped
4	each	sage, leaves, fresh
1		salt, to taste
1		cheese cloth
Directions:
Chop garlic. Add to 1/4 c of water in a small saucepan. Reduce to 2 tbs. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the refridgerator overnight to drain. Unwrap and serve.

Yalantzi Dolmathes

Recipe

6 tb Olive oil

1 c Onion, finely chopped

1/3 c Long grain rice

3/4 c Water

1/2 ts Salt

Black pepper, freshly ground 2 tb Pine nuts

2 tb Dried currants

40 ea Grape leaves, preserved

2 tb Cold water

Lemon wedges In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them

brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

Asian Crepinettes

Recipe

1 lb Ground Lamb

4 tb Fresh Asian or reg. Basil

- (finely chopped) 3 tb Minced Fresh Coriander

1 tb Finely chopped Ginger

2 ts Finely chopped Garlic

1 ts Salt

2 ts Sichuan Peppercorns

- roasted and ground 2 ts Coarse. chopped dried chiles

1 tb Light soy sauce

1 tb Dark soy sauce

2 tb Rice wine or dry sherry

2 ts Chinese sesame oil

1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings

Asparagus and Crabmeat Salad

Recipe

1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.

Lamb Stew

Appetizers,

Recipe

3 1/2 lb Lean lamb neck meat,

-cut in large cubes 2 Bay leaves

10 Whole black peppercorns

1 t Dried thyme leaves

1 T Salt

1 Clove garlic, peeled

-and crushed 3 c Water

3 md Carrots, peeled and

-thinly sliced 3 c Potatoes,cut into 1/2" cubes

6 T Flour

3/4 c Cold water

1. Place lamb, bay leaves, peppercorns, thyme, salt, garlic and the 3 cups

water in a deep, 3-quart, heat-resistant, non-metallic casserole. 2. Heat, covered, in Microwave Oven 5 minutes. 3. Skim any foam that may form. 4. Heat, covered, in Microwave Oven for an additional 25 minutes or until lamb is almost tender. Stir occasionally. 5. Add carrots and potatoes and heat, covered, in Microwave Oven 20 minutes or until lamb and vegetables are tender. Stir occasionally. 6. While lamb and vegetables are cooling, combine the 6 table- spoons flour and 3/4 cup water in small bowl. 7. Remove bay leaves and peppercorns from stew. 8. Gradually stir flour mixture into stew and heat 3 minutes or until sauce is thickened and smooth. Tip: Boneless lamb may be used, however, reduce quantity of meat to 2 1/2 pounds and decrease cooking time in Step 4 to 15 minutes.

Apricot Raisin Spread Davis

Appetizers,

Recipe

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

Artichaud Dieppoise!

Appetizers,

Recipe

1/2 tb Oil

2 tb Green Onions(Chopped)

1 oz Crabmeat

1 oz Cream (Heavy - 32% M.F.)

1/2 ts Italian Herbs

1 Artichoke Bottom (cooked)

1/4 c Mushrooms (Sliced)

1 oz White Wine

1 pn Salt & White Pepper

3 tb Hollandaise-recipe to

-follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk

2 oz Butter (Melted)

Cayenne Pepper to taste 1/2 ts White Wine

1/8 ts Lemon Juice

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Wild Boar

Category	Appetizers
Contributor	Admin
Ratings	5
Comment (s)	0

Recipe

1 cn Condensed consomme'

2 c Cider vinegar

8 c Red wine

1 1/2 ts Ground black pepper

2 tb Salt

2 Bay leaves

1 t Crumbled thyme

2 Garlic cloves -- chopped

8 Juniper berries

1 Piece wild boar meat

(about 5 pounds) 6 Carrots

-scraped and quartered 2 lg Onions -- quartered

4 Celery stalks

-cut into 2-inch lengths 1 cn Condensed beef broth

1/3 c Currant jelly

1/2 c Flour -- mixed with

3/4 c Water

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender. Add

carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800

Apricot & Cucumber Soup

Recipe

6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, "Fruit"

Artichoke Appetizer

Recipe

Ingredients
4	each	eggs, beaten
2	pound	cheddar cheese, grated
12	oz	marinated artichokes, jars, cut-up
1		salt, to taste
1		pepper, to taste
1		tabasco, dash to taste
3	each	green onions, chopped fine
6	each	soda crackers, crushed
1	each	clove garlic, crushed
Directions:
Saute onions and garlic in artichoke oil; then drain. Mix all ingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min. Can be baked, frozen and re-heated. This recipe was a great success at a party Christmas Eve.

Cheese Fondue

Recipe

1 Clove garlic, peeled and

-cut in half 1 lb Swiss cheese, shredded

1/4 c Flour

1/4 t Salt

Few grains pepper 1/4 t Ground nutmeg (optional)

1 1/2 c Dry white wine

2 T Kirsch (optional)

French bread,cut in 1" cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant,

non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add

wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of

cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds.

If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip

in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat

or returned to Microwave Oven to rehe

Condimento Alle Verdure (Cool Summer

Recipe

1 sm Red onion, diced

1/2 ea Cucumber, peeled & diced

2 ea Ripe tomatoes

1 1/4 ts Salt

1/8 ts Oregano

1/4 c Parsley, finely chopped

1/4 c Basil, finely shredded

1/8 ts Red pepper flakes

1 1/2 tb Olive oil

Salt & pepper Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours. Drain any liquid from the vegetables & stir in the herbs & pepper flakes. Toss with olive oil & season. Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.

Arame-Stuffed Mushroom Caps

Recipe

1 c EDEN Arame

-- rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

- (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.

ARMADILLO EGGS

Recipe

Ingredients
2	pound	monterey jack cheese
2	pound	sharp cheddar cheese
2	pound	hot pork sausage
1/2	cup	bisquick mix
1	each	egg
1	pk	pork flavor shake 'n bake
20	each	whole jalapeno peppers
Directions:
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Vietnamese Imperial Rolls

Recipe

2 c Warm water

1/4 c Sugar

Sixteen 8-inch round dried -rice paper wrappers Peanut oil for deep-frying Lettuce leaves Fresh mint leaves Cilantro leaves ----------------------------------FILLING---------------------------------- 3 tb Small dried tree ear

-mushrooms 2 oz Bean thread noodles

1 lb Ground pork butt

4 Garlic cloves, finely minced

4 Shallots, minced

1 tb Fish sauce

1/2 ts Pepper

1 c Grated carrot

1 c Bean sprouts, tailed

-------------------------------DIPPING SAUCE------------------------------- 1 Garlic clove, squeezed

-through a garlic press 1/2 tb Sugar

4 tb Fresh lime juice

3 tb Fish sauce

1 Fresh or dried red chile

-seeded, finely minced 3 tb Water

1 tb Finely grated carrot

Here's scanned recipe number two++another recipe for a perennial favorite, Cha gio or Vietnamese Spring Rolls. I haven't tried this one yet, but it's from Joyce Jue, the SF Chron columnist and her stuff is usually bang-on. In 2 separate bowls, soak the tree ears and the bean thread noodles in warm water until soft and pliable, about 6 minutes. Rinse tree ears and drain. Remove and discard any hard centers. Coarsely chop and set aside, Drain the noodles and roughly chop into about 2-inch lengths; set aside. Mix together the pork, garlic, shallots, fish sauce and pepper. Add tree ears, noodles, carrots and bean sprouts; mix together with your hands. Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish sauce, chile and water; let sit at room temperature for at least 10 minutes, When ready to use, strain into a small bowl and add grated carrot. Makes 1/2 cup. To form spring rolls: Combine warm water and sugar in a wide shallow pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a second and immediate immediately place it flat on the counter or on a wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens to a pliable skin, about 1 minute, sometimes longer. Using your hands, shape 3 tablespoons of filling into a tight compact log, about 1-inch in diameter and 4 to 5 inches long. Place the log along the bottom third of the wrapper. Roll the bottom edge over the log, then roll it over the filling once more. Make sure the wrapper is taut around the filling. Fold the outside wrapper edges inward to enclose the ends. Roll up to seal. If there is a tear in the wrapper, bandage it with a soften softened rice paper remnant. Set rolls seam side down on a lightly oiled baking sheet and cover with a damp towel. Continue making the remaining rolls. To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd. Fry for 10 seconds. Immediately increase heat to high (375F). Continue to fry, turning occasionally, until golden brown, about 6 to 8 minutes.

Remove rolls to paper towels to drain. Serving suggestions: Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of coriander and mint. Dip into sauce and eat as a light lunch or part of a multi course meal. NOTE: If you're working ahead, place the rolls (unfried) on a tray with a sheet of plastic wrap be between each layer, and refrigerate them overnight, wrapped in plastic. Don't keep them longer than 1 day. Fried, cooled rolls may be sealed in airtight freezer bags and frozen for up to 2 months. To reheat, thaw, place on a baking sheet and bake at 350F for 10 minutes. Makes 16 rolls. PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g saturated), 1 mg cholesterol, 90 mg sodium, I g fiber. Joyce Jue, San Francisco Chronicle, 9/2/92. Posted by Stephen Ceideberg; October 19 1992.

Cheese Fondue, American Style

Category
Appetizers

Recipe

****FONDUE**** 4 cn Campbell's Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp. garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs. VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get "lost" in the pot.... or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalape?o peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall day for lunch, or a freezing winter's night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagne or wine. Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful. (Renate's own recipe developed and perfected over many years). Enjoy

Artichoke Bottoms with Bay Scallops

Appetizers

Recipe

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Obesity blamed for doubling rate of diabetes cases

ATLANTA – The nation's obesity epidemic is exacting a heavy toll: The rate of new diabetes cases nearly doubled in the United States in the past 10 years, the government said Thursday. The highest rates were in the South, according to the first state-by-state review of new diagnoses. The worst was in West Virginia, where about 13 in 1,000 adults were diagnosed with the disease in 2005-07. The lowest was in Minnesota, where the rate was 5 in 1,000.

Nationally, the rate of new cases climbed from about 5 per 1,000 in the mid-1990s to 9 per 1,000 in the middle of this decade.

Roughly 90 percent of cases are Type 2 diabetes, the form linked to obesity.

The findings dovetail with trends seen in obesity and lack of exercise — two health measures where Southern states also rank at the bottom.

"It isn't surprising the problem is heaviest in the South — no pun intended," agreed Matt Petersen, who oversees data and statistics for the American Diabetes Association.

The study, led by Karen Kirtland of the Centers for Disease Control and Prevention, provides an up-to-date picture of where the disease is exploding. The information should be a big help as the government and health insurance companies decide where to focus prevention campaigns, Petersen said.

Diabetes was the nation's seventh-leading cause of death in 2006, according to the CDC. More than 23 million Americans have diabetes, and the number is rapidly growing. About 1.6 million new cases were diagnosed among adults last year.

In Type 2 diabetes, cells do not properly use insulin, a hormone needed to convert sugar into energy, and the pancreas gradually loses its ability to produce it. The illness can cause sugar to build up in the body, leading to complications such as heart disease, blindness, kidney failure and poor circulation that leads to foot amputations.

The study involved a random-digit-dialed survey of more than 260,000 adults. Participants were asked if they had ever been told by a doctor that they have diabetes, and when the diagnosis was made. The comparisons between 1995-97 and 2005-07 covered only the 33 states for which the CDC had complete data for both time periods.

The researchers had data for 40 states for the years 2005-07.

West Virginia, South Carolina, Alabama, Georgia, Texas and Tennessee had the highest rates, all at 11 cases per 1,000 or higher. Puerto Rico was about as high as West Virginia. Minnesota, Hawaii and Wyoming had the lowest rates.

It is not entirely clear why some states were worse than others. Older people, blacks and Hispanics tend to have higher rates of Type 2 diabetes, and the South has large concentrations of all three groups. However, West Virginia is overwhelmingly white.

The report asked about diagnosed diabetes only. Because an estimated one in four diabetics have not been diagnosed, the findings probably underestimate the problem, said Angela Liese, a diabetes researcher at the University of South Carolina.

The underestimates may be particularly bad in the rural South and other areas where patients have trouble getting health care, she noted. source