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Mezze Rigatoni con Pancetta i Cipolla Verde Serves 2 as Main Dishor 4 as Appetizer. This is a variation on Mamster's Pasta Bible Pasta. 1 pkg Mezze Rigatoni Pasta 1 bunch of scallions (green onion) 2 T butter 1/2 bunch of Italian (flat leaf) Parsley 2 beaten eggs 1/2 c grated parmigiano reggiano cheese salt to taste pepper to taste 1/4 lb chopped pancetta Fill a stockpot with water and bring to boil. While pot is heating up, Cook and brown 1/4 lb of chopped Pancetta in the pan in its own juices for 5 minutes on medium heat, then add the chopped scallions and butter and cook for 12 minutes on low heat. Cook the pasta in boiling water (salted) for 8 minutes. Transfer contents of pan to a plastic or metal mixing bowl. Let cool until merely warm (5 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the beaten eggs, a LOT of cracked pepper, parsley, and cheese. Toss with the pasta and then serve. Keywords: Appetizer, Dinner, Main Dish, Intermediate, Italian, Pasta, Pork ( RG170 )

Pigs in a Blanket Serves 32 as Hors d'oeuvre. Here's a link to the What's the worst thing that you eat?, Name your deep dark secret thread. Say whatever you want about Pigs in a Blanket, people do really love'm. We prefer using all beef kosher style franks and either the Cresent or Cornbread Pillsbury dough. 1 Package Hot Dogs 1 Can of Pillsbury dough Suggested Dipping Sauces Ketchup mixed with a little pickle relish Mustard mixed with honey Cut each frankfurter into 4-5 pieces, on the diagonal preferably. Open the can of Pillsbury dough, and spread it out on a flour dusted cutting board. Roll each triangle a little larger and cut into 3 pieces, wrapping each around a piece of hot dog. Place seam side down on a parchment lined cookie sheet. Bake according to biscuit directions (usually 350F for about 10 minutes), or freeze before baking for quick treats (bake from frozen state, just a couple minutes longer than from thawed state). Keywords: Amuse, Appetizer, Easy, Snack, American ( RG169 )

Popi Sid's Tuna Salad Serves 4 as Appetizeror 2 as Main Dish. Here's a link to the Yom Kippur, Break Fast thread, where this was originally posted. 1 6 oz can - Bumblebee Solid White Albacore tuna, preferabley water packed 3 Slices of a medium size sweet onion, preferably Vidalia 1/4 c Hellman's Mayonaise Thoroughly drain the tuna, but don't rinse. Flake it out of the can and into a bowl, break up the bigger pieces, but not minced. Chop the onion pretty finely, about 1/8-1/4 inch pieces. When the onion was placed on top of the tuna it looked like a lot of onion to me, but "if it's a sweet enough onion that's OK." Add the three "not too big" spoons of Hellman's Mayonaise. "It must be Hellman's," he admonished "and not lite or low-fat or non-fat or any of that nonsense." Smoosh, fold and blend the ingredients for a minute or two, he kept mushing and mixing for longer than I would have. It was really good tuna. And, when I tried to replicate it at home it didn't taste as good as his. I think he snuck in something else when I wasn't looking. Keywords: Main Dish, Salad, Kosher, Easy, Seafood, Fish, Lunch, American ( RG168 )

Roasted Cauliflower (aka Jim Dixon's Roasted Cauliflower, no wait, that's Amanda Hesser's recipe! Or is it?) Serves 6 as Amuseor 4 as Appetizeror 2 as Side. Here's a link to my post on the Veggies, Don't eat enough of them thread on eGullet. In that post, I refer to Jim Dixon's first mention of this dish on eGullet. Here is a link to Caramelized Cauliflower on his website, Real Good Food. Here's a link to Amanda Hesser's article in the NYT: The Celestial Cauliflower, published January 17, 2001. Finally, here's a link to the current eGullet discussion thread about roasted cauliflower. Does it taste like french fries to you? Regardless of who created this recipe, it is a must try for everyone who ever thought cauliflower was characterless. Here's how Jason and I make it: 1 Head of Cauliflower (or more!!!) 1/4 c Good Olive Oil (EVOO not necessary) Kosher or Sea Salt Freshly Ground Black Pepper Preheat oven to 400F. Trim and wash the whole head of Cauliflower then slice it about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. Place the cauliflower into a large bowl and drizzle on the Olive Oil, Salt and Pepper to taste, toss to coat. Spread the cauliflower evenly onto sheet pans (I use 2 half-sheet pans) and put in the oven. After about 10 minutes, stir them around to get the pieces on the edge of the pan moved towards the middle to encourage even browning, stir again every 5-10 minutes. After about 20 minutes it is ready, but can be left a little longer until even more browned depending on your taste and addiction level. Plan on 1 head of Cauliflower for every 2 people you are planning to serve. It reduces in volume significantly and is very addictive. Leftovers (leftovers?!) are excellent hot or cold (especially with Tahini Sauce). Keywords: Amuse, Appetizer, Side, Kosher, Vegan, Vegetarian, Intermediate, Vegetables, Dinner, Lunch, Snack ( RG167 )

Make Ahead Potato Latkes Serves 30 as Hors d'oeuvreor 10 as Side. Here's the thread, LATKE TIME! With some input from my Jason, my mom and aunt, here is my current recipe for Potato Latkes. I use the shredder attachment to my KitchenAid mixer, so the instructions are phrased accordingly. If you are using a regular food processor, you will probably need to empty it a few times. IMO, hand grating adds nothing to the latkes except the occasional bits of skin and blood. And bragging/martyrdom rights. 3 Large Onions* 5 lb Potatoes - Russet or Yukon Gold 2 Eggs, beaten 1 c Matzo Meal 1/2 tsp Freshly Ground Black Pepper 1-1/2 tsp Salt 1 c Peanut Oil (at least) Quarter lengthwise and slice 2 of the onions. Add a small amount of oil to a large skillet (preferably cast iron) and slowly brown them, stirring occasionally. When they are well browned put aside to cool. *If you don't plan to caramelize the onions, just use one raw onion as explained below (i.e. don't add three raw onions to the batter!). Meanwhile prepare the latke batter. Trim and quarter the potatoes. It is not necessary to peel them, just remove the eyes and any bad spots. Grate the potatoes into a large colander inside an even larger bowl. Grate 3/4 of the potatoes coarsely, then grate the remaining onion. Grate one more potato to get the rest of the onion out of the blades. Remove the coarse grater attachment, scrape off the bits of potato into the batter. Attach fine grater and grate the remaining potatoes into the batter. Press and squeeze the potatoes to remove as much moisture as possible. You may have to pour off the liquid into a separate bowl a few times. However, allow the starch to settle to the bottom before pouring off the liquid. Add any starch from the second bowl back to the batter too. Put the potato/onion mixture, the settled potato starch and the caramelized onions into the bowl of your mixer (I prefer to use the dough hook to mix it up), add the eggs and mix. Sprinkle on the matzo meal, salt and pepper, and mix thoroughly, scraping down the sides of the bowl occasionally. Heat your cast iron skillet and add about 1/2 cup of peanut oil. When the oil is hot, scoop the batter by large heaping tablespoons, about 3 should fit in the pan at a time. When it becomes necessary to add more oil, do it while the pan is empty and allow it to become hot before adding more batter. As you will re-heat them later, you are going for nice even browning here, not perfectly cooking the pancakes through, so move them around and flip when they are a medium brown. Drain on a cooling rack over a sheet pan and then move to a paper lined sheet tray. Place them in single layers, with more toweling between the layers. You can even put another tray (I use a cutting board) on the top (lined with more toweling) to press out some of the oil. These suckers absorb a lot of oil. When they have cooled, wrap in foil by the amount you plan to reheat at a time. Refrigerate or freeze. When ready to serve, reheat them at 350 F for 10-15 minutes in a single layer on a sheet pan. Serve with sour cream, apple sauce, or the condiment of your choice. This recipe makes at least 30 large latkes, plus a few eaten by the cook. If you prefer them smaller, it'll make a lot more. To serve as an Hors D'oeuvre, place the latkes on a tray and top each with a small dollop of sour cream and/or apple sauce. To serve as an appetizer or side, just serve the applesauce and/or sour cream on the side. Keywords: Amuse, Appetizer, Side, Kosher, Vegan, Vegetarian, Intermediate, Vegetables, Food Processor, Snack, Jewish, Stand Mixer ( RG166 )

Suvir's Apple-Cranberry Chutney Serves 8 as Side. Here's a link to the Apple Chutney thread. This makes a delicious condiment for Lamb or Pork Chops, I used it as an alternative to traditional Cranberry Sauce for Thanksgiving. * Suvir said to leave the Chile whole, which I suppose would add less heat and could be removed before serving. 1 T Vegetable Oil 1 T minced Ginger 1 tsp minced Red Chile (seeded & deveined)* 1/2 tsp Fennel Seed 1 pinch Asafoetida 4 c Granny Smith Apple, peeled and diced (~3 apples) 1/2 c dried Cranberries 1/4 c Water 1/8 tsp Salt 1 T Sugar 1/2 T Balsamic Vinegar 1 Pinch dried ground Cayenne Pepper Heat a 2 quart saucepan, add oil and fry the ginger, chile, fennel and asafoetida. When some of the fennel seeds look toasty (1-2 minutes), add apple, stir to coat with spices. Add cranberries, water, salt, sugar and vinegar, stir, cover for about three minutes, then remove cover and cook, stirring occasionally, until the pan is dry and the apples are about ready to fall apart. Check for seasoning and add cayenne pepper to taste. Yields: about 2 cups Keywords: Side, Condiment, Kosher, Vegan, Vegetarian, Intermediate, Fruit, Indian ( RG165 )

Tahini Sauce Here's a link to the Hummus with or without Tahini?, Have a favorite recipe? thread. Here's a recipe for Tehina / Tahini Sauce (not the straight sesame paste, but the lemony condiment) that I got from a local Lebanese restaurant (Bennies in Englewood, NJ). I always had trouble making tahini because I was trying to stir the water & lemon juice into the tahini, this recipe does the opposite. Yields: 2 Cups Sauce I used an Israeli brand of tahina that was rather liquid and this came out perfectly. I serve it with felafel and/or roasted vegetables. 1/2 c Water 1/2 c Lemon Juice, freshly squeezed 1 T Salt 4 Garlic Cloves, peeled 1 c Tahina, approximately Put the first four ingredients into a blender and whir to chop the garlic. While the blender is running, pour in the tahina. The mixture should just come to the point where it stops mixing easily. If it is too thin, add more tahina, if it is too thick, add a little more water. Keywords: Side, Condiment, Kosher, Vegan, Vegetarian, Easy, Blender, Sauce, Middle Eastern, Jewish ( RG164 )

Skillet Cornbread with Bacon Serves 12 as Side. Here's a link to the Corn Bread, Baked in a skillet thread. Ingredient Notes: 1) Instead of buttermilk you can use 1-1/4 cup milk + 1/4 cup plain Yogurt or Sour Cream) – I like to use sour cream and skim milk. 2) About the Sugar: use 1-3 Tbs, depending on how sweet, or not, you like your cornbread. 3) Optional ingredients: corn kernels, shredded cheese, chopped sautéed hot peppers, chopped cilantro 2 Slices Bacon 1 c Yellow Stone-ground Cornmeal 1 c All-Purpose Flour 3/4 tsp Baking Soda 2 tsp Baking Powder 1-1/2 tsp Salt 3/4 tsp Freshly Ground Black Pepper 2 T Sugar 1 Egg, lightly beaten 1-1/2 c Buttermilk (see note above for substitutions) Heat the oven to 350°F. Place cast iron skillet over low heat and slowly cook the bacon. Occasionally stir and slice the bacon (I use 2 knives) until the bacon is crisp and the fat has rendered, then place pan in the oven (leave the crumbled bacon & grease in the pan). While bacon is cooking, sift together the cornmeal, flour, baking soda, baking powder, salt, sugar and pepper. In a second bowl, combine the egg and milk. When the bacon is done and the skillet is in the oven, add the wet ingredients to the dry ingredients along with any optional additions (see notes), and stir to mix fairly well. Quickly open the oven and pour the batter into the skillet and bake until a toothpick inserted in the center of the bread comes out clean, about 20 minutes. Turn the cornbread out on a rack so it doesn't get soggy as it cools. Picture Credit and Bacon Notes: Thanks to eGullet member claire797 for the great picture. She pointed out that leaving the bacon in the skillet creates a "bacony crust." If you want the bacon mixed through the bread then remove & drain the bacon (leaving the grease in the skillet), crumble and mix into the batter before pouring it into the pan. Also, please note that the size of your skillet will affect how long the cornbread takes to bake. The pictured skillet is 8" in diameter and took 25 minutes to bake. I cook mine in a larger skillet, the bread is only about 1 1/2" in the center when done and takes about 18-20 mintues to bake. Keywords: Side, Intermediate, Snack, Dinner, Lunch, Pork, Bread, American, Barbeque ( RG163 )

Shrimp Ajillo Serves 3 as Main Dishor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional but very highly recommended (it is worth going out to get it specifically for this dish), but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to use less. 4) The size of the Shrimp isn't that important. If they are medium sized "regular" shrimp, it is best to peel and devein the shrimp. If they are fancy large shrimp, especially if head-on, I leave the shell intact. It is messy at the table, but the sensory experience of licking your fingers of the garlicy oil and sucking all the flavor from the heads is worth it. 8 Garlic Cloves, peeled & sliced 1/2 c Olive Oil, good quality 2 lb Shrimp (see notes above) 1 tsp Smoked Spanish Paprika 1/2 tsp Salt, amount approximate, to taste 1/4 tsp Freshly ground Black Pepper 2 T Spanish Brandy 2 T Parsley, minced Lemon Wedges Crusty Bread Add Garlic and Olive Oil to a large cool pan (I use cast iron or a wok) and heat gently. When you first detect the garlic aroma, add the Paprika and Shrimp and turn up the heat. Saute 3-5 minutes, until the shrimp are almost completely cooked, most of the greyness will be replaced with pinkness, but not all (use a long handled wooden spoon to keep everything moving). Add Salt & Pepper to taste. To Flambe: Push the shrimp towards the handle side of the pan. Holding the pan at a slight angle (empty side down), pour the Brandy (not directly from the bottle, have it waiting in a small ramikin) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the shrimp around until the flames die down. Sprinkle the shrimp with Parsley. Serve with Lemon Wedges on the side and warm crusy bread to not lose a drop of the garlicy oil. Keywords: Appetizer, Spanish/Portugese, Seafood, Intermediate, Main Dish, Amuse, Expert, Dinner ( RG162 )

Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )

Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and light, about 8 minutes. Add eggs, one at a time and then the chocolate and vanilla. Sift together the dry ingredients and then beat 1/3 of them into the chocolate mixture. Add 1/3 of the buttermilk. Repeat 2 more times. Scrape batter into buttered and floured 10" springform pan. Bake in preheated 350 degree oven 1 hr. and 10 minutes. Really good with ganache and whipped cream. Keywords: Dessert, Chocolate, Easy, American ( RG160 )

Oatmeal Cookies 1/2 c Butter 2-1/2 c Rolled oats 1 tsp Cinnamon 1 c Brown sugar 1/4 c Butter 1/2 c Flour 1/2 tsp Baking soda 1 Egg 1/2 tsp Salt Preheat oven to 375. Heat 1/2 cup butter in skillet; add oatmeal and stir constantly until browned. Cool. Mix sugar and remaining 1/4 cup butter. Add eggs and mix until thick. Add dry ingredients and oatmeal. Drop by spoonfuls on cookie sheet; flatten. Bake until done. Keywords: Dessert, Intermediate, Cookie ( RG159 )

Coconut Cookies These call for fresh coconut, grated. I usually bake the coconut (whole) at 350 for about 10 minutes. This makes it easier to crack open. Remove coconut and take the brown remaining with a vegetable parer. 1 c Sugar 1 c Butter 1 tsp Baking soda 2 c Flour 1/2 tsp Salt 1-1/2 c Coconut (fresh, grated) Mix all ingredients. Drop onto cookie sheet and bake at 325 for about 8 minutes. (There are no eggs in this one) Keywords: Dessert, Easy, Cookie ( RG158 )

Grape Pie Another goodie from my great grandmother. It turns lips and tongue purple, which is a real hit with kids. 1 qt Concord grapes 3/4 c Sugar 1-1/2 tsp Lemon juice 1 T Orange rind, grated 1 T Instant tapioca 1 Pie crust (bottom and top) Slip grapes out of skins, saving skins. Cook pulps until seeds loosen, then press through sieve to remove seeds. Mix pulp, skins, sugar, lemon juice, orange rind, and tapioca. Let stand 5 minutes. Pour into 9" pie pan lined with pastry, cover with pastry strips. Bake 10 minutes in "hot oven" reduce heat and bake an additional 20 minutes. This is verbatim, written in fountain pen. I take hot oven to mean 400, and then turn it down to 350. Keywords: Dessert ( RG157 )

Custard Pie This recipe comes from my great-grandmother. Note it makes an 11" pie. Yes, you can buy an 11" pie pan, but they can be hard to find. Mine is 100+ years old. Leftover custard pie makes a great breakfast. 1 qt Milk minus 2 T Bit of butter 5 Eggs 1 c Sugar Pinch Salt 1 tsp Flour 1 T Vanilla 1 Pie crust Bake pie crust (remember, 11") in 400-425 oven until set. Rub butter in sauce pan, scald milk. Beat eggs (while milk is scalding) until foamy and add sugar, flour and salt. Add milk to eggs and put in hot crust. Bake at 400 for 10-15 minutes. Reduce heat to 350 (or lower if it bubbles over) and bake until a silver knife comes out clean. NOTE: Be sure and put a cookie sheet under the pie tin because this may bubble over. It's easier to pull rack with hot crust out of oven and fill with filling than carry filled crust to oven. Keywords: Dessert, Breakfast, Vegetarian, Healthy Choices, eGCI ( RG156 )

Crock Pot Sloppy Joes A variation on the classic using a roast, not ground beef. Great for pot lucks. 1 Chuck roast or pork shoulder roast Onions (large dice) 1 Can beer 1/2 Bottle ketchup Put all ingredients in crock pot. Browning roast is optional. Let cook on high for several hours. Remove meat and shred with two forks, return to crock pot and cook an hour or two more. It thickens up once the meat has been shredded. Freezes well. Keywords: Main Dish, Easy ( RG155 )

Rice Waffles A great use for leftover rice 3 Eggs, separated 2 c Buttermilk 6 T Melted butter 2 c Flour 1/2 tsp Salt 1 T Baking Powder 1 T Sugar 1/2 tsp Baking soda 1 c Cooked rice (cold) Sift dry ingredients together. Beat eggs yolks until lemony and thick. Add buttermilk and melted butter. Add dry ingredients and stir briefly; add cold rice. Fold in eggs whites (beaten to soft peaks). Cook on waffle maker. Top with lots of butter and syrup or whipped cream and fruit, or with a an over-easy fried egg. Keywords: Breakfast, Easy, Vegetarian, Waffle Iron, Healthy Choices, eGCI ( RG154 )

Shepherd's Pie with Rice Topping A new twist on an old favourite. Can be made the night before. 2 T vegetable oil 2 carrots, diced 1 onion, chopped 1 lb ground sirloin 2/3 c beef broth 1 T tomato paste 1 T worchestershire 3/4 c peas pepper to taste Topping 3 c rice, cooked 1 egg, beaten 1 c shredded cheese 2/3 c sour cream In skillet, heat oil over medium heat. Cook carrots, beef and onion. Drain fat. Stir in stock, tomato paste, worchestershire sauce, and pepper. cook 5 minutes, stirring occassionally. Add peas, cook 1 minute longer. Spread evenly in Pyrex dish. Stir together rice, egg, cheese and sour cream. Spread evenly over meat. Broil 7 minutes until heated through and top is golden brown. If making the night before, prepare as above except for broiling. Refrigerate. Preheat oven to 325. Bake for 20 minutes, then broil for last 5 minutes. Keywords: Main Dish, Dinner, Easy, Carribean ( RG153 )

Swedish Meatballs This recipe is courtesy of Batgrrrl's mom and it's been in the family for over four generations (they're Swedish!). It's a relatively easy dish to prepare but it will take upwards of an hour and a half. Swedish meatballs are great comfort food and perfect for a cold day. They are typically served with riced potatoes. Meatballs 2 lb ground beef 1/2 lb ground pork 1 slice of bread milk for bread to soak up 2 eggs 1 medium apple 1 medium onion 1 small cooked potato 1 T salt 1 T pepper 2 tsp allspice or nutmeg Gravy 4 T fat (butter or otherwise) 1/2 c flour 3 c beef broth 1 c cream Meatballs Boil small potato. Finely dice apple and onion and mix with other ingredients (the potato should be done by now, mash it). Chill for 10 minutes in the freezer. Roll small meatballs, no larger than an inch, in flour. Brown them in butter. Remove and make gravy in the same pan. Gravy Make a roux with the fat and the flour, make sure to constantly whisk until you get a nice dark brown. Add broth and simmer. When the flour is completely cooked, add cream and then pour the gravy over the meatballs in an oven proof dish. Bake approximately 40 minutes to an hour or put in a crockpot. Serve with riced potatoes. Keywords: Main Dish, Intermediate ( RG152 )

Mushrooms Ajillo Serves 2 as Sideor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to use less. 8 Garlic Cloves, peeled & sliced 1/2 c Olive Oil, good quality 1 lb White Button Mushrooms, washed & sliced 1 tsp Smoked Spanish Paprika 1/2 tsp Salt, amount approximate, to taste 1/4 tsp Freshly ground Black Pepper 2 T Spanish Brandy Crusty Bread Add Garlic and Olive Oil to a large cool pan (I use cast iron) and heat gently. When you first detect the garlic aroma, add the sliced Mushrooms and Paprika and turn up the heat. Saute 5-10 minutes, until the mushrooms are fully cooked and starting to get limp, but not to when they have lost too much moisture (use a long handled wooden spoon to keep everything moving). Add Salt & Pepper to taste. To Flambe: Push the mushrooms towards the handle side of the pan. Holding the pan at a slight angle (empty side down), pour the Brandy (not directly from the bottle, have it waiting in a small ramikin) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the mushrooms around until the flames die down. Serve with warm crusy bread to not lose a drop of the garlicy oil. Keywords: Spanish/Portugese, Intermediate, Vegetarian, Appetizer, Side ( RG150 )

Crab Cakes Not the elegant simplicity of the very best crabcakes, but a good, slightly spicy variation. Great if you can't find or can't afford the very best lump crabmeat, because the seasonings not only create a fairly authentic Maryland version, but the preparation covers up for less than perfect crab meat. This was the situation when I devised this recipe for a niece's rehearsal dinner, and I had to make 96 of these things. This recipe makes 16 2-1/2 ounce cakes. 9 slices white sandwich bread 2 lb blue crab meat, picked over for shells 1 c milk 2 T mayonnaise 2 tsp Dijon-style mustard 2 tsp Old Bay seasoning 2 tsp baking powder 2 eggs, beaten lightly 2 T chopped parsley 1/2 tsp Worcestershire sauce juice of 1/2 lemon salt and pepper vegetable oil for frying 1. Put the four slices of bread in a bowl, pour milk over it, and let soak 15 minutes. 2.Take the other five slices of bread, tear into pieces and process to crumbs in a food processor or blender. 3. Squeeze bread until almost dry. Transfer to a large bowl and break it into bits with two forks. 4. Add crab meat, mayo, mustard, Old Bay, baking powder and parsley. Stir until well mixed. 5. Combine eggs, Worcestershire sauce, lemon juice and a littel salt and pepper. Add to bowl and stir to combine. 6. Divide mixture into 16 parts and shape into cakes about 1/2-inch thick. Work gently, or cakes will be too dense. At this point, cakes may be covered tightly and refrigerated for up to four hours. They need to be refrigerated at least 20 minutes. 7. Dip cakes into bread crumbs and pat gently to make crumbs adhere. 8. In a large frying pan, heat 1/8 inch of oil over medium-high heat. Fry cakes in batches until golden, about 2 minutes per side. They will hold in a 170 F oven for a little while, but serve as soon as possible. Keywords: Appetizer, Seafood, Intermediate, American ( RG149 )

Black Bean Relish A simple but colorful side for grilled or barbecued chicken, pork or beef. It may seem like lots of ingredients, but it's really quite simple. 1-1/2 c cooked black beans, drained 2 c beef or chicken stock 1 medium red bell pepper, chopped medium 1 c whole corn kernels, fresh or frozen 1 medium yellow onion. chopped medium 3 large cloves garlic, minced 2 tsp whole cumin seed 1 tsp dried oregano (preferably Mexican) 1 T ground ancho chile powder 1/2 tsp ground chipotle powder 1/2 tsp salt 2 tsp vegetable oil 1. In 2-quart saucepan over medium heat, toast the cumin seeds until aromatic. Remove cumin to cool. 2. In same pan, repeat toasting with combined chiles. Remove to cool. 3. When spices are cool, grind cumin in a spice grinder and combine with chile powders and oregano. 4. Add oil and turn heat to medium-high. Saute onion until just slightly soft, then add garlic and salt. Saute for about three minutes until garlic is aromatic and soft, and onions are translucent. 5. Add half of red pepper and saute briefly until mixed. 6. Add beans, stock and spice mixture; reduce heat to low. Simmer until stock is reduced by 1/2, about 15 minutes. 7. Add corn and remaining red pepper. Simmer for five minutes, or until corn is heated through. 8. Adjust seasoning. Serve. Keywords: Side, Easy, American ( RG148 )

Rhubarb Blueberry Fruit Pie Serves 12 as Dessert. This is a simple pie that easily pleases everyone. You can use a single fruit or a blend of frozen fruits. I like to use Nan's piecrust but any will work. 1 lb frozen rhubarb 1 lb frozen blueberries 1/4 c lemon juice 1/4 c sugar 4 T Quick tapioca Pre-heat the oven to 400F. First make the pie crust. While the dough is resting, start on the filling. Drain the fruit and mix it with the lemon juice, sugar and tapioca. The quick tapioca soaks up the excess liquid. Four tablespoons will yield a smooth filling that won't run out as soon as you cut it. If you like a looser pie, use three tablespoons. Roll out the pie dough and add filling. Whisk an egg and use to seal the bottom and top crusts. Crimp the edges and spread the egg wash on the top crust with a brush. Bake for 40 minutes. Let cool for 30 to 45 minutes before serving. Keywords: Dessert, Easy, Fruit, American ( RG147 )

FRIED GLUTINOUS (STICKY) RICE Try the following recipe but be careful to taste and check the seasonings (salt, soy, pepper, MSG). I'm writing this recipe out from memory and haven't had a chance to measure the exact proportions. I'd bet that it's on the money or pretty close. By the way, this is exactly the same techingque you would use for making regular fried rice. eatingwitheddie 3 c cooked sticky rice, chilled or room temperature 3 T vegetable oil 2 eggs, lightly beaten 1/2 c finely minced onion 4 dried black mushrooms, soaked and cut into 1/3” dice 4 oz cooked meat: you may use one or a combination of meats such as roast pork, cooked Chinese sausage, ham and /or chicken, cut into 1/3” dice 4 waterchestnuts peeled, rinsed and cut into 1/3” dice (opt) 2 tsp salt 1/4 tsp ground white pepper 1/2 tsp MSG (opt) 1 T Kikkoman soy 1-1/2 T dark soy 1/2 c finely chopped scallions 1) Preheat your wok for 2-3 minutes: until it is smoking hot. With the heat turned to its highest level add the 3 T of vegetable oil swirling it so that the oil evenly coats the pan. Add the eggs and cook stirring for 5-10 seconds until they are mostly set. 2) Working quickly add the minced onions and mushrooms to the wok, and cook stirring constantly until the onions start to become translucent, about 30 seconds. 3) Next add the rice, meat and waterchestnuts and continue stir-frying for an additional 3-4 minutes: so that the rice grains separate from one another and the food starts to get hot. 4) Flavor the rice: When the rice in the wok is steaming hot, mix in the salt, pepper and optional MSG. Next add the two soys, and continue stirring so that everything is evenly colored and piping hot. Taste the rice for seasoning, it may need a little more salt or soy. Make sure to use enough dark soy so that the rice has a fairly deep brown color – a characteristic look for sticky rice. 5) At the last moment toss in the minced scallions, stir a few more times to distribute them evenly and serve. Keywords: Chinese, Main Dish, Intermediate, Rice ( RG146 )

Nan's Pie Crust Here's my mother's recipe. I've been eating pie made with this crust my entire life, and it's a nice balance of flaky and tender. edited 1/24/07 I fixed a key typo: 1 teaspoon of salt, not 1 tablespoon I also added some details to the processor method, which I recommend I've been making this with all butter and it comes out fine. While there are trans fat free shortenings, I can't recommend using any of them. Jim 3 c flour 1-1/2 c shortening (she told me she's been using 1 c crisco and .5 c butter) 1 tsp salt In a separate bowl beat together: 1/3 c water 1 egg 1 T vinegar (plain white) Mix flour and salt (sifting optional), cut in fat until you get that small crumb consistency Add egg mixture to flour mix, blend well, and chill. Let sit out about 15 minutes before rolling out. or do it in the food processor: -combine dry ingredients, process to blend -combine egg, vinegar, water as above, then add to dry mix -process until it forms a cohesive ball Mom says if the dough starts to break up while you're rolling, just ball it back up and start over. makes 2 double or 4 single crusts Keywords: Easy, Pie ( RG145 )