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You can always go the Sex In The City route and serve Cosmopolitans to drink. Little Chocolates in the shape of shoes, hats, purses or something more exotic. Other drinks of course would be: Orgasm, Slippery Nipple, Sex on the Beach, etc. Cheese, Crackers, Figs, Grapes Crepe Suzette - You would need to make the crepes ahead of time layered with parchment paper in between. The French Kiss Bibb lettuce and fresh Bartlett pear with French Roquefort, pickled pearl onions and Lavender Honey, Pommery mustard vinaigrette Ginger Kissed Salmon Sautéed Chilean Salmon on gingered Black Thai Rice with a vegetable blend of boc choy, shitake mushrooms, sweet bell peppers and a soy sake glaze Like Water for Chocolate had some interesting recipes. I remember something about Rose Petal Sauce Pumpkin Flower Soup. Grilled Peach Halves - Serves two side-by-side (open side down) with some whip cream on the side, maybe a honey glaze, etc. (There was a reference in Presumed Innocent book about Carolyn's backside and peaches)

Did you get this recipe from a cookbook? If so, which one?

First start out with an Introduction to Kitchen Equipment, then quickie version of ServSafe: temperatures and disinfecting...and make mini meatloaves to test our temp. knowledge. 2nd, Intro to different types of knives, followed with a knife skills class and something like a stew that was already suggested will get them to use those knife skills in cutting up vegetables. Salsa and Gazpacho would also let them use knife skills. 3rd: Pasta, Spaghetti sauces. Marinara and pesto and a Salad 4th: A roasted chicken dish and a cut-up chicken dish so they learn how to cut-up a chicken into 8 pcs. Also a salad and side vegetable 5th: Into to baking - Cookies, Cupcakes, etc. Other Suggestions Appetizers, dips and party food Breakfast Dishes - Smoothies, Granola, etc. Mexican Fiesta Pizza Healthy - Low Sodium, Gluten Free, etc. Dog Treats

The pattern on the outside is probably made from a mat/grill or mold pattern. For the mat/grill, you lay this down on the pan first before you pour in the batter and bake. If you can't find the exact one, they may have had it specially made. pastrychef.com - Relief Mats http://www.pastrychef.com/PASTRY-RELIEF-MATS_p_36-1249.html

Sugar aids in gel formation, develops flavor by adding sweetness, and acts as a preservative in jams, marmalades, preserves, and conserves. http://www.extension.umn.edu/distribution/...ion/DJ1088.html Sometimes, I cut back on the sugar, but then I need to add pectin. I use Certo liquid pectin. It also depends on the fruit. Strawberries have less natural pectin in them. I like to mix strawberry with rhubarb. The rhubarb seems to help in gel formation.

You're right. My father used to use Red Chard, but I forgot there are other varieties.

It wasn't chard. I would have noticed the red stem. Maybe a Savoy Cabbage. I bought some Cotechino. I can play with Savoy Cabbage and see if this was it. Thanks for the information. Angela

There is a semolina pudding recipe on allrecipes.com that calls for Semolina Flour, milk and cinnamon. It's greek not italian. See if this is close: http://allrecipes.com/Recipe/Semolina-Pudding/Detail.aspx Semolina Pudding SUBMITTED BY: GORGO "A moist, delicious Greek treat. You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Oh, and the smell is awful but the result is delicious. Sprinkle with cinnamon and decorate with walnuts or slivered almonds." INGREDIENTS 1 cup water 1 1/2 cups milk 1 1/2 cups white sugar 1 cinnamon stick 1/2 cup butter 1 cup semolina flour DIRECTIONS In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick. In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick. Place halva in a gelatin mold or glass dish. Serve hot or cold.

Thanks, this makes sense now. I thought someone at the other end of the table said something about Mustard. I just looked it up on Wikipedia. This is what we had. Thanks Again. I also just found I can purchase this through amazon.com (igourmet.com). Sperlari Mostarda di Frutta $10.99 http://www.amazon.com/Sperlari-Mostarda-di...14880159&sr=8-1

So far I've made: Peach and Lavender Peach, Amaretto and Almonds Strawberry-Rhubarb Raspberry I'll be working on the following this week: Strawberry Mint, Blueberry and Cherry Vanilla The Cherries have been pretty good so far. If I can get more of the same next week, I might try some Cherry Pie Filling which will be a first for me.

I just got back from Turin Italy. Was there on business (another job), but we had a dinner one night at a pretty good restaurant called Tre Galli. We had a 6 course tasting menu. Great food, we were stuffed and closed the place after Midnight. We had people from Italy, France, Portugal and the US. You should have heard the translations going around the table all night. I have been able to find recipes online for everything we had except two things that I didn't get the name of. One looked like a Greek Dolmades, but was an Italian version with a Garlic Sausage filling, no rice or anything else. The other was some type of spiced fruit that was served with Bollito Mista, Boiled Meats and Vegetables. Does anyone have a clue what they are called and know where to find a recipe for them. Thanks, Angela

You can use Ice Cream and Sorbet Stablizer. Pastrychef.com carries it but it's out-of-stock right now. I'm waiting for mine to arrive. www.lepicerie.com also carries it. You can just search for stabilizer and it will show up.

Unfortunately, I ended up having to cancel out of the class. I'll be out of the country in July, 08 when it is scheduled. I have friends that took the class last year and they loved it. I have tried some of her recipes from the book and I also have had to cut back on the sugar and had to cook them longer. The way I look at the recipes is that they are great for getting ideas of different things to try, but you need to figure out what works best for you depending on the ripeness and sweetness of the fruit, etc.

In my Mother's backyard in Chicago, we planted celery and eggplant last year for the first time. The celery came up straight and in stalks. Very easy to deal with. We had plenty of eggplants come in as well, but you need to give it some room. We also planted Acorn squash. One grew and someone grabbed it. I've tried different types of Pumpkins for 3 years now and nothing. Flowers came in, looked liked a couple tried and some disease showed up and they died right away. We also did Green and Red Peppers, Banana Peppers and Jalepano Peppers. We had plenty of all of them. Early Girl tomatoes, Better Boy Tomatoes, Cherry and Grape Tomatoes and again they all did very well. Also, our Herbs did very well: 1) Italian Basicole (Basil) 2) Sage 3) Tarragon 4) Chives 5) Parsley 6) Rosemary Can't wait until this year!

How about dry white wine. Several of my Greek cookbooks list dry white wine in various marinades with the other ingredients that have already been mentioned. No references to apple cider vinegar or any other kind of vinegar.

This is great. You, basically made your own TWIX snack bar.

Do you have a link to order the magazine? I can't find it on the web.

I thought of the Baked Alaska too, but put that into the more sophisticated desserts of the 60s vs the "groovy" desserts.

Taste and Texture - Apple Holler. They are a cake donut, but light. If I remember right, they were coated with a light cinnamon sugar. Just a hint of cinnamon, not overpowering. Delicious!

You can try Apple Holler at 5006 S. Sylvania Avenue Sturtevant, WI 53177. They have freh Apple Cider Donuts. I bought a dozen. They were still a little warm. The 4 of us finished them off in 15 minutes and went back for another dozen to take home. http://www.appleholler.com/

As a child of the 60s, dessert fondue was pretty popular by mid- to late-60s. Chocolate Fondue would fit the theme.

I have found the following sources for packaging. Nashville Wraps Package Nakazawa USA, Inc. http://www.packagenakazawa.com/page005.html I heard about Benjamin Box Company (custom work). Nothing on their website about chocolate packaging. Glerup Revere http://www.glerup.com/ Putian Honfetion Commerce & Trade Co., Ltd. (China) http://honfetion.en.alibaba.com/product/20...x_Gift_Box.html Johnathan Virginia Inc. JVI (does Jacques Torres, Garrison, etc.) http://www.jvi.com/Products/Luxury%20Packa...93/Default.aspx

Did you also find The Jell-O Pudding Sampler cookbook and the Joys of Jello. My Mom has all three.

Aunt Bee's Mayberry's Cookbook The cookbook covers appetizers, beverages, soup, salad, grits, eggs and cheese, bread, entrees, vegetable, cakes, pies and desserts, cookies and candies, pickles, relishes and sauces. There are a bunch of apple and banana recipes, a couple of Apple Pie recipes, apple bread, baked apples, banana bread, muffins, etc. Aunt Bee's Fried Chicken. It's loaded with comfort and southern food. It's probably not a bad cookbook. It justs looks a little out of place sitting on the shelf with Escoffier, Julia Chld and my other culinary cookbooks. I'm actually holding it for my son. Easy recipes his he can do. The following recipes and others are on Amazon.com (search inside) Aw Gee, Paw Cheese Ball Myrtle's Melon Balls Watermelon Wally http://www.amazon.com/Aunt-Bees-Mayberry-C..._rdr_bb_product

Lumpia Wrappers? Do you live in the US. I have been looking for those for 2 years. I live in the midwest. What store do you get them at?