kayswv

I couldn't find anything on Allrecipes that matched what you are remembering. However, I did find this My link recipe on Food.com, which was previously known as RecipeZaar. It has a lot of similarity to your described recipe. Hopefully, it is it and you just misremembered the source. Kay

Spaghetti with Ground Lamb and Spinach My link Herbed Meatballs with Garlicky Yogurt My link Both very good and we have been enjoying them for years. Kay

Scotch Broth with barley, carrots etc. Kay

Katie, Thank you very much. Wondered if that was the recipe but really like your modifications. Think that might fit the bill. Kay

Which recipe is this one you mentioned? I am about to cook for a large group of men and this sounds interesting. Thanks, Kay

Many years ago when the children were young and we tent camped, one of our camping recipes was 'One Pot Spaghetti' where the pasta was cooked directly in the pasta sauce with onions. Definitely resulted in a very paste like tasting dish that was definitely "sturdy" to say the least. None of us minded when it no longer made the rotation. Kay

Dan, You might find this site a good source of ideas. http://www.soupchick.com Kay

Would this be the one? http://www.astray.com/recipes/?show=Tomato%20cheese%20souffle Kay

Toliver is my guess for one of them also. I do remember reading about a large Pez collection several years ago. Kay

Blount is considered the leading frozen mussel supplier in North America and provides the foodservice industry with year-round availability of IQF fresh-frozen mussels. These are sold in the large oriental markets in the Seattle area and I use them in any recipe in which I would use steamed mussels, other then a bowl of simple steamed mussels. Treating them as Tracey indicated should be a good start. Just don't cook them too long as they are already cooked. You just want to warm them through. They can pretty much be substituted for chopped clams in lots of recipes, i.e. pasta sauce etc. Kay

This is the information that I found on getting a subscription delivered outside France: they suggest on their website that you call. They state: For overseas territories and abroad, please visit our subscription service 03 88 66 86 11. Hope that helps. Kay

You might want to check out the following for information:http://www.chowgeeks.com/cvorestaurant.html Kay

Are you trying to get a subscription to the US version of Saveurs or to the one from France? If the US version have you considered reading it online? I have a subscription but do use the online file to backfill when I can't remember in what issue I read an article. If it is the France version then all I could find was info on the publication in French. Kay

Did you try the recipe and was it similar to the one you had in the restaurant? Kay

We recently enjoyed a great meal at Olivar Restaurant http://www.olivarrestaurant.com. Their 3 course menu was interesting and varied the night we were there. Street parking in the area can be an issue if something is going on at the Harvard Exit Theater that is across the street. The night before we enjoyed dinner at the Red Fin Sushi Restaurant & Bar http://www.redfinsushi.com . Every Monday evening they offer a 10% discount for customers living in their zip code or staying in a hotel in the zip code. We had originally chosen the restaurant as we were staying at the adjacent Hotel Max following a long day of driving. We were extremely surprised and pleased with the quality of the offerings and some of their uniqueness. We second T squares' recommendation of Spring Hill. We really enjoyed our food there. Have fun where ever you end up. There are so many choices. Kay

You have not been the only person trying to determine this recipe. See the below link for other info including the "chef's verbal description on how to make the dish." Link regarding dish Now I want to try it. Hope that works out. Kay

Thank you Pawncracker and thanks for the tip about your duck fat. Kay

Prawncrackers, the pork belly confit looks delicious beyond belief. Will you be willing to share the recipe or the link? Al, my husband, loves pork belly and I have yet found a recipe that I was very happy with flavor and appearance. Yours looks like it would be definitely worth the effort. Thanks, Kay

Lindsey, Do you have a recipe reference for the Lamb and Honey Tagine? We brought back two tagines from our recent trip and that sounds like something we would enjoy. Used them last night for a chicken tagine with green olives and lemons. Thanks, Kay

I think these are the greatest. Have had one since we got married 44 years ago. Have used them when we had our kitchen being repaired and when we lost gas power in a different house. Currently on our second or third one and use it many times a week. Hard to find the very large truly square ones now. Most are slanted or circular. Our is a Black and Decker but they no longer are produced. The heat control light doesn't work so the temp is based on instinct. Still continue to use it and enjoy it. Would really miss not having one. On the other hand none of our children use them in their homes. Times change I guess. Kay

When I had them growing up in RI it was called "Bunny in a hole" and we still call it that many years later and on the other coast. My husband and I used it for family breakfasts on our camping trips with our children when they were little. When I run out of lunch ideas I will sometimes make this for us now. As a matter of fact we were discussing planning on having them soon as I have some bread I want to use up and plenty of eggs. It is particularly tasty when fried in bacon grease along with the corresponding cut out hole. My husband was raised in MN and he didn't have them growing up so perhaps this is an East Coast/Canada item? Kay

Aliaseater, I was born and raised in Rhode Island and these are family recipes dated 1908. They are written in the old narrative style. Unless you have a lot of storage space or a lot of people to share your product with, you may want to cut the recipes down. I have made them and they are quite good. The first is labeled Chili sauce but I believe it may be what your wife is looking for. "To one bushel tomatoes add 24 large green pepper, one gallon of vinegar, 6 cups of sugar, 4 cups salt, 12 large onions, 4 tablespoon of nutmeg, 4 tablespoons allspice, 4 tablespoon of cinnamon. Chop peppers and onions fine. Peel tomatoes. Boil all together for 2 hours." The second is from the same August 1908 timeframe. "1 peck of green tomatoes, 6 large onions chopped fine. Mix together 1 cup salt, 1 cup sugar, 3 tablespoons of ginger, 3 tablespoon allspice, 3 tablespoon cloves, 3 tablespoon cinnamon, 3 tablespoon mustard and 8 green peppers. Boil 3 hours." The last is labelled Piccalilli but is more green colored than what I think of as traditional. "1 peck green tomatoes put through food chopper. Put in bag with 1 cup salt and let drain all night. To solids add six sweet green peppers, 6 red sweet peppers, 6 medium onions put through food chopper, 2 quarts and 1 pint vinegar, 4 cups sugar. Add a small bag containing 2 tablespoons celery seed, 2 tablespoon mustard seed and 1 tablespoon whole cloves. Cook until everything is soft." Hope one of these will meet the need. Kay Edited to fix spelling error.

Is the piccalilli of her memory red or mustard based? Kay

Thanks Kim, I am looking forward to it. Kay