judiu

Paul, how fancy do you want to get with the finger food things? There's always deviled eggs, cruditees (that's fancy for raw veggies and dip ), chips, pretzels and the like. If you want more-so, go with rumaki, little choux puffs with fillings, or gougiere (sp?) which are choux puffs with cheese in the choux paste, even purchased stuff like Chex mix, or frozen pigs in a blanket. For that matter you could make your own p.i.b. from decent pastry and little smoky sausages... I like them with applesauce or sweet hot mustard for a dip. HTH!

Try this for the apple butter: http://southernfood.about.com/od/crockpotd...es/r/bl57c4.htm HTH!

At least another 5 for me; I HAVE to remember to update this more often! Plus 2 on order, and at least 2 requested for the coming holidays!

Thanks!

So what makes the carrot and Raisin salad "African"? C&RS is one of my faves, and I'd love to hear of something same but different! Recipe for the Cukes, please?

They look delicious anyway! Did you sift the powdered sugar? That could be the problem, if you didn't. Otherwise, not a clue. ← Next time, mix just a little bit of the liquid into the sifted sugar and make a paste; that way you can knock the lumps out with your spoon or fork, then add more liquid to desired consistency. A little more stirring, but worth it in the end. HTH!

Smithfield ham!

I hope you emailed the writer the correct name of "this thing of ours" !

Oh, Chufi, I can't wait! This is a part of the country which I have not explored; this is gonna be fun!

Well, I do have a lot of thyme on my hands..... [rimshot] ← Ooooh, that's cringe-worthy! I like summer savory with bacon, if you have it.

http://www.thebeststopsupermarket.com/MENU.htm#Menu Any of the cajun foodstuffs from the menu; boudan, tasso, etc.

See this site: http://www.activatg.com/ Don't think the egg "glue" would work too well. Me, I'd just render it to make turkey cracklins.

Orange blossom honey and guava preserves from Florida.

Good old mayonaisse cake! http://southernfood.about.com/od/chocolate.../r/bl01018a.htm I reccomend Hellman's or Best Foods brand mayo, if you can find them. Most enjoyable! HTH!

I sometimes eat breakfast at a local cafe that does their "poached" eggs in what appears to be (from the shape of the egg when served) muffin tins. Maybe a mini muffin tin, with one egg yolk per jem depression, could be used to hard cook a single egg yolk, or a regular tin with 2-3 yolks. The egg "muffin" could then be devided into as many pieces as there were yolks used, but I don't reccomend freezing the ones you don't use. The texture gets wierd. HTH!

Or, just go for it and do a roasted whole beef tenderloin (tuck the tail end under to keep the thickness even) potatoes au gratin and whole fresh green beans almondine. Always a classic! HTH!

I mentioned horrible cutting boards (briefly) in my earlier post; the most wonderful things are the cheap, flexable plastic "cutting mats" that are now being marketed, I think, by the people that make Saran Wrap. They're great; non-skid plastic mats that can be rolled up to funnel what ever you just cut into where ever it needs to be. Cheap enough to be disposable, heavy enough to be reused, and I think, top shelf dishwasher safe! Also, thin enough to slide upright between "stuff" even in the most cluttered kitchen!

Tissues, Windex wipes (I smoke tobacco, and the windshield gets mucky on the inside), handiwipes, bottled water, Clorox (for some unknown reason) cigarettes in the glove box, ALWAYS a Swiss Army knife in my purse or pocket! A softsided Budwiser cooler (case size) for grocery shopping, a jacket or 2, cigarette lighters, matches and my books that I'm currently reading. Library books, the tote bag I use for them and aspirin.

Pam, when you say "good eaters" do you mean hearty appetites, or adventerous palates?

A good friend, who loves to cook, used to regularly invite me to Thanksgiving dinner at her house. For exactly that reason, I purchased a Hocho knife to bring with me. My friend REFUSED to have a sharp knife in her kitchen! (A hocho is a Japanese made folding knife in a typical Japanese cooking knife shape) I'd hone the knife before I left the house, and could go thru hours of prep work on the veggies and potatoes with no problem. I liked it so well that when my house burned down, I specifically went shopping for another at the first possible moment! Now, the cutting boards she had are a whole 'nother story...

Er, ah, urm, clean the lens? (Runs. Fast.)

Ah, the infamous New Jersey ripper! Where are you in Boca? I can never get a hotdog any way but grilled down here in Pompano... I'll have to look you up to get a fried one, but only if you have sweet relish and chopped onion! At least I DO know how I like my steaks and Pittsburgh suits me JUST FINE!

Maybe a high level of copper in the egg? When you heat copper, you get a blue/green color...?

Does your farmer keep a specific breed of chicken? I know that some hens lay eggs with greenish or pale blue colored shells (some one here had a bunch of them as an avatar, but I can't remember who ) , so perhaps it was a breed trait? Was it REALLY green, or just sort of tinged? HTH!

Leftover mashed potatoes made into a nest in a pie pan, filled with chili or stew or anything 'wetish' like that (don't think soup would work too well) shredded cheese over the top, bake for awhile. Individual servings can be made in muffin pans. Chopped up meatloaf with a dollop of either gravy or tomato sauce works well as a filling, too. HTH!