On Tue, 22 Jun 2004 01:16:05 GMT, "Charles Gifford"
> arranged random neurons, so they looked like
this:

>There was lots of really good food! Unfortunately, people are slow in
>posting their recipes. Koko is in charge of posting the food list. I knew
>that she had some problems making the list, but hope she gets it posted, in
>some form before too long. This time I did not make a back-up list as I
>usually do. I regret it. We will try to get something together. <sigh>
>
I posted both my recipes! Honest! I'll do it again:

@@@@@ Now You're Cooking! Export Format

Country Pate

appetizers

1 teaspoon black pepper
24 allspice berries
6 cloves
2 bay leaves
1 teaspoon dried thyme
3/4 pounds veal shoulder; coarse ground
2 1/4 pounds pork shoulder; coarse ground
1 teaspoon garlic; minced
1/3 cup shallots; chopped
1/4 ounces dried porcini mushrooms; chopped into 1/4 inch
1/3 cup pistachio nuts
1/3 cup white wine
2 tablespoon cognac
1 tablespoon cornstarch
1 tablespoon + 2 tsp. salt
1/2 pounds veal shoulder
4 ounces chicken livers
1/4 teaspoon black pepper; freshly ground
1 tablespoon cognac
6 - 8 ounces caul fat
4 ounces cooked country ham; sliced into strips
1/4 teaspoon fresh thyme

Using a spice grinder, process the first five ingredients. Put the
ground
meats in a large mixing bowl. Add the spices, garlic, shallots,
mushroom
pieces, pistachio nuts, white wine, cognac, cornstarch, the 1
tablespoon of
salt and mix well with your hands (I used my Kitchen Aid and its flat
paddle - worked fine). Cover tightly with plastic wrap and let it sit
in
the refrigerator for 2 - 7 days.

Slice the piece of veal into long strips, about 1/2" thick, put them
in a
small bowl with the chicken livers, and toss with the 2 teapoons of
salt,
pepper and cognac. Cover tightly with plastic wrap and let it sit in
the
refrigerator for 2 - 7 days.

Assemble the pate as follows in a 5 1/2 cup rectangular terrine or
equivalent-size mold or loaf pan:

Gently untangle the caul fat and nudge it into the terrine and letting
the
excess drape outside the terrine. Gently press 1/3 of the veal/pork
forcemeat into the bottom of the mold to make an even layer about 1"
thick.
On top of the meat, arrange about half the veal strips end to end, to
form 2 evenly spaced rows, running the length of the mold. Press
another
layer of forcemeant, about 1/2" thick, over the veal, and set the
chicken
livers in a long row down the middle of the mold, laying some of the
ham
strips end to end to form 2 rows on either side. Press half the
remaining
forcemeant over livers and ham. Make 2 rols of the remaining veal,
with a
row of the remaining ham in the middle. Press the rest of the
forecemeat
to cover the maet strips, shaping it to form a smooth loaf. Turn the
overhanging edges of caul fat to cover the pate neatly, trimming off
any
excess.

Cover the pate closely with a double or triple thickness of aluminum
foil
and crimp tightly around the top of the mold to seal. Set the mold in
a
roasting pan, place it in the oven, and add enough lukewarm water to
come
halfway up the side of the mold. Bake for about 1 3/4 hours at 325°F,
making sure the water never boils, until the internal temperature
reaches
150°F.

Lift the mold out of the water and remove from the oven when done.
Allow
the pate to cool, still covered. Refrigerate at least overnight, but
preferably at least 2 days and up to 7, before serving. Serve with
Dijon
mustard and crusty bread.

Contributor: Julia & Jacques, Cooking at Home

and

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Shrimp And Crab Ceviche With Avocado
Categories: appetizers, mexican
Yield: 6 servings

1/2 lb plum tomatoes; halved,
-seeded
1 lg red bell pepper; halved,
-seeded
1 lg jalapeno chili; halved,
-seeded
1 md white onion; cut into 6
-wedges
6 tb lime juice
2 tb orange juice
1 tb catsup
1 ts horseradish
1/2 ts Tabasco sauce
1 lb cooked large shrimp; peeled,
- deveined
; cut in 1/2
; lengthwise
1/2 c tomato; chopped
1/2 c cilantro; chopped
1 green onion; chopped
1 ripe avocado; halved,
-pitted, peel
1/2 lb crabmeat; drained, picked
; over

Preheat broiler. Place tomato halves, bell pepper and jalapeno, skin
side
up, on baking sheet. Place onion on baking sheet. Broil vegetables
until
slightly blackened, about 5 mins. Transfer vegetables to blender. Add
lime
juice and next 4 ingredients. Blend until almost smooth. Transfer to
large
bowl. Season with salt and pepper. Refrigerate until cold. (Can be
prepared
1 day ahead. Cover and keep chilled.)

Add shrimp to sauce. Mix in chopped tomato, cilantro and green onion.
Cube
avocado half. Slice other half. Fold avocado cubes and crab into
ceviche.
Garnish with avocado slices and serve.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"