Dana

That salad looks great!! I realized that I had posted the Rebecca was a relative to a couple of friends of mine - I should have said, I think she is. I did send her a link to this discussion, so maybe she'll join us!!

My mom isn't the best cook, a fact she would readily agree to. Cooking was the means necessary to feed her family and she really didn't enjoy it. My Dad does most of the cooking now. However, she was a farm girl, and she taught me a most valuable lesson - how to cut up a chicken. I can't tell you how many people I know don't know how to do such a simple thing. I thank her silently every time I do it. Any I'll gladly cook every time I come to visit. Thanks, MOM. I love you.

For Mother's Day - much better than going out. Pan seared scallops and shrimp with herb-butter sauce. Porchini Risotto Glazed Carrots Sparkling Wine Strawberry shortcakes with Blue Bell Vanilla Ice Cream We don't need no stinking restaurant.

We are thrilled that you're too busy to type. Even those of us who seldom post are so thrilled to have a window seat to your success and are so happy for you. I can't tell you how inspiring you are to those of us without the guts to do what you are doing. Wish I could say more than 'keep up the good work'. That seems so inadaquite, but hopefully you feel all the good vibes coming your way from the quiet masses all over egullet land.

That wine shop was still in Fredricksburg when I was there in November. It's on Main Street.

I'd also recommend the Rather Rich Corn Muffins. Rebecca made them at the last class I attended. The Rosemary Vinaigrette that goes on the Nuevo Texas Waldorf Salad is a little sweet for my taste on a regular green salad, but it was great with the salad in the book. My favorite dressing is the one with the goat cheese/pecan salad. It's much less sweet than the other one. The thing that really makes the pot pies sing is the crust. The recipe calls for 10 oz of cream cheese, and don't try to get by with 8. Rebecca told me that she often uses even more than 10oz. It's really great.

I have been lucky enough to be a student in 2 of Rebecca's classes here in Beaumont (she's from here and is a relative of a couple of friends of mine), and I had a terrific lunch at her restaurant last fall. I have her book, and have used it quite often. Her pot pies are outstanding and so is the King Ranch Chicken. I keep the balsamic vinigrette (I know I spelled that wrong) in my fridge most of the time. I haven't made anything - yet- sweet, but her savory offerings are outstanding. She's funny and entertaining as a teacher, and is incredibly hard-working. Reminds me of melmck on the Baking Forum. She is a Hill Country Treasure.

My Grandma, in a valiant effort to please every grandchild, sprinkled nuts on half, while leaving the other half plain. She was the best. I don't think it would be quite the same without the cinnamon.

I just grease and flour, since you're not turning the cake out, just cutting and eating from the pan. I haven't tried the new pam, but the old pam worked fine instead of the grease and flour routine.

I have always used the 10-15 jelly roll pan. That makes a cake about an inch thick. The frosting is pourable and spread on the cake while hot - that's part of the charm.

Of course we want to cook along with you!!! Please post the steps. I won't be able to do it tonight, (I work evenings) but I bet a lot of others will!!! Thanks so much !

My grandma and mom have made this ever since I can remember, but used the name 'Sheath Cake'. I grew up in Kansas, though, so if it really came from TX, I doubt anyone would include that in the name. I love it (although I usually cut the frosting recipe in half - too much sweet!) and I associate it with nothing but good memories. It's great to take somewhere because you can make it and frost it and be ready to go in less than 45 minutes. It's moist and delish!!!

I think one of the keys to good tamales is whipping the masa. The more you whip, the lighter they'll be. Nothing worse that tamales with masa like lead. My friend Maria's mom says that you can't overbeat it. I usually let mine go for at least 10 minutes. Never thought of using the whip attachment. I just use the regular beater. There's always something to learn. I don't tie mine, either, just fold the lower end up and stack. I've never had one unroll (I think a little of the masa squeezes out and glues it together.) I package them in one dozen bundles and seal them in my food saver and plop them in the freezer. They do make a great little gift.

You MUST make California Onion Dip. What would a party be without it???

There is a tamale thread somewhere around here, or maybe in the TX thread. fifi probably can find it. Anyway, having tamale rolling partner is the most important. Everything goes twice as fast I take a corn husk, place in in the palm of my hand, wide side at the bottom of my hand and narrow side at my fingers. Put a good sized scoop of masa on the shuck and spread it evenly over the palm area (I use a butter knife, and I don't like it too thick.), leaving a inch or so at the bottom so you can fold it up. Spread the filling in a line vertically near one edge and roll up. It's ok if the masa overlaps a bit. Fold the ends over so none of the good stuff falls out. Stack in steamer. Steam as directed. HOpefully someone else will weigh in here and clairfy my instructions. I am no writer. Have fun and good luck!!!!

I got mine at a restaurant supply store for about $2, however they aren't 'creme brulee' dishes, but gratins. More surface area for the brulee!!! and useful for other things as well.

I'll second the reccomendation for Andrea Immer's Great Wines Made Simple. I really learned a lot from her and her style is aproachable and fun. Wish I lived in your neighborhood. Sounds like a lot of fun!!!

I made a moussaka this afternoon, and it was really good. It spent too long in the oven (a friend stopped by that we hadn't seen in a long time) and the potatoes lost some of their toothsomeness, but the overall flavor was fine. I added some Penzeys Greek seasoning - about 5 shakes - along with 2 shakes of cinnamon and parlsey and red wine to season the meat. (I used 1/2 ground beef and 1/2 ground pork. We are not lamb lovers). I didn't use any bread crumbs, but did pre-cook the eggplant in the oven. There was just a little juice in the bottom of the casserole that I'm sure the bread crumbs would have taken care of, but it wasn't really a problem. Moussaka will assume a spot in the food rotation at our house!!

fifi-How did you know that was one of the next things on my list to try?!?! It's now moving to the top for next weekend. I'm going to fix the salsa with some grilled salmon - gotta get in those omega -3's. I bought a couple of mangos yesterday because they were pretty green-looking. I guess they ripen on the counter??? The tortilla soup was delish. Simple to prepare and so good. One things about the migas. I used only one cup of tortilla chips for 2 eggs. I thought the 2 cups called for would be too much for just 2 eggs. That ratio was perfect.

Made the Migas this morning - oh my gosh. They are the best. I've eaten them at restaurants several times, but I'll never order them again because they'll never measure up. Such a simple recipe, but so good. The restaurant ones I have had never had a crunch left in the tortillas. Robb instructs them to be fried in a small about of oil before adding tomatoes, jalapenos, onions and eggs. I'll be eating them again tomorrow morning as well. Tonight, it's tortilla soup!!!

I made David Rosengarten's version in his book, TASTE, a few years ago. It was very good, but there were quite a lot of steps and it was time-consuming. I've love to learn a quicker method, if there is one. We liked it a lot, but it involves a hunk of time that I don't usually have. Addtitionally, his recipe serves 15. I halved it when I made it, but if anyone needs a good recipe for a dinner party, this would fit the bill.

I got this book at Christmas time, and haven't made anything from it either. I'm taking a short trip to see my grandson, but will be checking out what everybody makes this weekend, and I'll find something to try when I return next Thursday. Good Cooking, all!!!

A fine evening for grilling here is SE TX. We had Grilled Flat Iron Steaks Grilled Shrimp with Garlic Butter Grilled Asparagus Sauteed New Potatoes with Spicy Ketchup Rodney Strong Merlot Life doesn't get much better than this.

I made Malawry's recipe for Pad Thai today, and it looked very much like Chufi's, and I was pleased. I would recommend for anyone using the whole pound of noodles to use a deep wok or a 14 inch skillet. I used a 12 inch and tossing the noodles was a bit trying. It tasted nice and spicy, and so much lighter than American noodle dishes. Most of them seem to be covered in some sort of sauce or gravy. This was refreshing. As a fish sauce virgin, I was almost scared to add the NASTY smelling stuff, but I plowed on, and sure enough, couldn't taste it specifically, but I won't be afraid to use it again. What else can I use the 'sweeten radish' for? How long will it keep? I put the unused portion in the fridge, but since the recipe only calls for a small amount, that package will last a loooonnnggg time.

I'm pretty sure Penzey's carries sumac. I have some, although I've never used it, and Penzey's is where I get nearly all my spices, so it probably came from there. I'll check when I get home.