Just finished the do-ahead stuff. I'm doing a really easy crunchy
cheese puffs and crab au gratin as appetizers, the latter served with
water crackers. The Meal will be spiral cut glazed ham from Nueske's
which we're test driving this year. Thanks to another poster, we tried
their bacon and it was awesome, so we thought we'd give their ham a
try. Side dishes are a variation of potatoes au gratin, found some
fabulous looking asparagus at the market this morning which will look
dandy under some hollandaise sauce, homemade Parker rolls, the
obligatory deviled eggs, and a sorta salad/relish tray of marinated
kalamata olives, artichoke, onion, red bell pepper and button
mushrooms. Dessert is a new recipe I'm trying: Upside-Down
Butterscotch Apple Sour Cream Cake. Have an excellent French rose for
the main course (Tavel 2004), a nice Cabernet Sauvignon for those who
do not care for rose (Simi 2003) and for coffee and dessert, a rather
nice Syrah (San Simeon 2001). A few of the recipes follow:

** Exported from Now You're Cooking! v5.66 **

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

Crab-Meat Gratin

(Note: for Easter dinner, I am making one large serving in an
ovenproof casserole dish.)

appetizers, fish and seafood

2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cup dry vermouth or dry white wine
1/4 teaspoon dried tarragon, crumbled
1/2 cup heavy cream
1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated parmesan cheese

Preheat broiler. Butter 4 small ramekins and set aside.

In a small heavy saucepan cook carrot, celery, and bell pepper in
butter over moderate heat, stirring, 1 minute. Add broth, vermouth or
wine, and tarragon and boil mixture until liquid is reduced to about 1
tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes.
Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and
pepper to taste and divide mixture between four ramekins. Sprinkle
remaining Parmesan over crab mixture and set ramekins in shallow
baking pan. Broil gratin about 4 inches from heat 2 minutes, or until
bubbling and golden, and serve with toasts.

Contributor: Gourmet

Yield: 4 small svgs.

Preparation Time: 45 mi

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

Crunchy Cheese Crisps

appetizers

1 cup potato chips; finely crushed
1 cup cheddar cheese; finely shredded
1/2 cup flour
1/4 cup butter (1/2 stick); softened
1 teaspoon dijon mustard
pinch cayenne pepper

Preheat oven to 350° F. In a bowl, combine all ingredients. Shape into
3/4" balls. Place on an ungreased baking sheet and flatten slightly.
Bake for 8 - 10 mins or until golden brown. Remove to a wire rack.

Contributor: Cooking for Two Magazine

Yield: 8 - 10 servings

Preparation Time: 25 mi

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

Potato Gratin With Mustard And Cheddar Cheese

(Note: I think this dish is much better without the breadcrumbs.)

vegetables

1 tablespoon butter
1 cup bread crumbs
1 tablespoon thyme
2 teaspoons salt
1 teaspoon pepper
1 pound cheddar cheese; white, grated
1/4 cup flour
5 pounds russet potatoes; peeled, thinly slice
4 cups chicken broth
1 cup whipping cream
6 tablespoons Dijon mustard

Melt butter in heavy large skillet over medium heat. Add breadcrumbs
and stir until crumbs are golden brown, about 10 mins. Cool crumbs.
(Can be prepared 2 days ahead. Cover and let stand at room
temperature.)

Position rack in center of oven and preheat oven to 400F. Butter
15x10x2" (4 qt.) glass baking dish. Mix thyme, salt and pepper in
small bowl. Combine grated cheddar cheese and flour in large bowl;
toss to coat cheese. Arrange 1/2 of potatoes over bottom of prepared
dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over.
Repeat layering of potatoes, thyme mixture and cheese mixture 2 more
times. Whisk chicken broth, whipping cream and mustard in medium bowl
to blend. Pour broth mixture over potatoes.

Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
potatoes are tender and top is golden brown, about 1 hour longer. Let
stand 15 mins. before serving.

Contributor: Bon Appetit

Yield: 12 servings

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

Marinated Olives, Red Pepps Art. Hearts/Rooms

salads and salad dressings

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons basil; chopped
1 tablespoon parsley; chopped
1 1/2 teaspoons garlic; minced
1 teaspoon whole grain Dijon mustard
1 9 oz. pkg. frozen artichokes; drained well
; halved lengthwise
1 large red bell pepper; cut into matchsticks
4 ounces small button mushrooms; quartered
1 small onion; thinly sliced
3/4 cup Kalamata olives; pitted, quartered

Whisk first 6 ingredients in large bowl to blend. Add vegetables and
olives. Toss to coat. Season with salt and pepper. Cover and
refrigerate at least 2 hours, stirring occasionally. Can be made 1 day
ahead. Keep refrigerated. Let stand at room temperature 30 mins.
before serving.)

Transfer mixture to bowl and serve.

Contributor: Bon Appetit

Yield: 6 servings

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

Upside-Down Butterscotch Apple Sour Cream Cake

desserts

cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup baker's sugar (superfine sugar) or; regular sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 golden delicious apple; peeled, cored, finely cho
butterscotch-caramel apples
6 tablespoons (3/4 s unsalted butter
1/3 cup (packed) dark brown sugar
1/3 cup butterscotch morsels
2 8 oz. golden delicious apples; peeled, halved, cored, cu

For cake:
Preheat oven to 375°F. Mix flour, baking powder, and salt in medium
bowl. Using electric mixer, beat butter in large bowl until smooth.
Gradually add sugar and beat until well blended. Add eggs and vanilla;
beat until blended. Beat in flour mixture, then sour cream. Stir in
chopped apple. Set aside while preparing butterscotch-caramel apples.

For butterscotch-caramel apples:
Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium
heat. Add brown sugar and butterscotch morsels; stir until melted and
smooth and mixture is bubbling, about 2 minutes. Add apple slices to
skillet and cook until golden brown, using tongs to turn slices, about
3 minutes per side (there will be a lot of liquid in skillet). Remove
skillet from heat and let cool 3 minutes. Using tongs, arrange apple
slices in skillet in concentric circles or other pattern.

Carefully spoon cake batter in small dollops atop apples in skillet.
Using offset spatula, gently spread batter evenly to edges of skillet
(batter will seem to float on top of apples and pan juices). Bake
until cake is golden brown and tester inserted into center comes out
clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around
edges of cake to loosen. Place large platter atop skillet. Using oven
mitts or pot holders, hold platter and skillet firmly together and
invert, allowing cake to settle onto platter. Serve cake warm.

Test-kitchen tip: If your nonstick skillet doesn't have an ovenproof
handle, wrapping the handle in two layers of heavy-duty foil witll
make it
oven safe.

Contributor: Bon Appétit March 2006

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

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> Just finished the do-ahead stuff. I'm doing a really easy crunchy
> cheese puffs and crab au gratin as appetizers, the latter served with
> water crackers. The Meal will be spiral cut glazed ham from Nueske's
> which we're test driving this year. Thanks to another poster, we tried
> their bacon and it was awesome, so we thought we'd give their ham a
> try. Side dishes are a variation of potatoes au gratin, found some
> fabulous looking asparagus at the market this morning which will look
> dandy under some hollandaise sauce, homemade Parker rolls, the
> obligatory deviled eggs, and a sorta salad/relish tray of marinated
> kalamata olives, artichoke, onion, red bell pepper and button
> mushrooms. Dessert is a new recipe I'm trying: Upside-Down
> Butterscotch Apple Sour Cream Cake. Have an excellent French rose for
> the main course (Tavel 2004), a nice Cabernet Sauvignon for those who
> do not care for rose (Simi 2003) and for coffee and dessert, a rather
> nice Syrah (San Simeon 2001). A few of the recipes follow:
>
> ** Exported from Now You're Cooking! v5.66 **
>
> @@@@@ Now You're Cooking! Export Format
>
> Crab-Meat Gratin
>
> (Note: for Easter dinner, I am making one large serving in an
> ovenproof casserole dish.)
>
> appetizers, fish and seafood
>
> 2 tablespoons minced carrot
> 2 tablespoons minced celery
> 2 tablespoons minced red bell pepper
> 1 tablespoon unsalted butter
> 1/2 cup chicken broth
> 1/4 cup dry vermouth or dry white wine
> 1/4 teaspoon dried tarragon, crumbled
> 1/2 cup heavy cream
> 1/2 pound fresh lump crab meat, picked over (; about 1 1/2 cups)
> fresh lemon juice to taste
> 1/4 cup freshly grated parmesan cheese
>
> Preheat broiler. Butter 4 small ramekins and set aside.
>
> In a small heavy saucepan cook carrot, celery, and bell pepper in
> butter over moderate heat, stirring, 1 minute. Add broth, vermouth or
> wine, and tarragon and boil mixture until liquid is reduced to about 1
> tablespoon. Add cream and boil sauce until thickened, 1 to 2 minutes.
> Stir in crab meat, lemon juice, 1/4 C. Parmesan cheese and salt and
> pepper to taste and divide mixture between four ramekins. Sprinkle
> remaining Parmesan over crab mixture and set ramekins in shallow
> baking pan. Broil gratin about 4 inches from heat 2 minutes, or until
> bubbling and golden, and serve with toasts.
>
> Contributor: Gourmet
>
> Yield: 4 small svgs.
>
> Preparation Time: 45 mi
>
> @@@@@ Now You're Cooking! Export Format
>
> Crunchy Cheese Crisps
>
> appetizers
>
> 1 cup potato chips; finely crushed
> 1 cup cheddar cheese; finely shredded
> 1/2 cup flour
> 1/4 cup butter (1/2 stick); softened
> 1 teaspoon dijon mustard
> pinch cayenne pepper
>
> Preheat oven to 350° F. In a bowl, combine all ingredients. Shape into
> 3/4" balls. Place on an ungreased baking sheet and flatten slightly.
> Bake for 8 - 10 mins or until golden brown. Remove to a wire rack.
>
> Contributor: Cooking for Two Magazine
>
> Yield: 8 - 10 servings
>
> Preparation Time: 25 mi
>
> @@@@@ Now You're Cooking! Export Format
>
> Potato Gratin With Mustard And Cheddar Cheese
>
> (Note: I think this dish is much better without the breadcrumbs.)
>
> vegetables
>
> 1 tablespoon butter
> 1 cup bread crumbs
> 1 tablespoon thyme
> 2 teaspoons salt
> 1 teaspoon pepper
> 1 pound cheddar cheese; white, grated
> 1/4 cup flour
> 5 pounds russet potatoes; peeled, thinly slice
> 4 cups chicken broth
> 1 cup whipping cream
> 6 tablespoons Dijon mustard
>
> Melt butter in heavy large skillet over medium heat. Add breadcrumbs
> and stir until crumbs are golden brown, about 10 mins. Cool crumbs.
> (Can be prepared 2 days ahead. Cover and let stand at room
> temperature.)
>
> Position rack in center of oven and preheat oven to 400F. Butter
> 15x10x2" (4 qt.) glass baking dish. Mix thyme, salt and pepper in
> small bowl. Combine grated cheddar cheese and flour in large bowl;
> toss to coat cheese. Arrange 1/2 of potatoes over bottom of prepared
> dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over.
> Repeat layering of potatoes, thyme mixture and cheese mixture 2 more
> times. Whisk chicken broth, whipping cream and mustard in medium bowl
> to blend. Pour broth mixture over potatoes.
>
> Bake potatoes 30 mins. Sprinkle buttered crumbs over. Bake until
> potatoes are tender and top is golden brown, about 1 hour longer. Let
> stand 15 mins. before serving.
>
> Contributor: Bon Appetit
>
> Yield: 12 servings
>
> @@@@@ Now You're Cooking! Export Format
>
> Marinated Olives, Red Pepps Art. Hearts/Rooms
>
> salads and salad dressings
>
> 1/2 cup olive oil
> 3 tablespoons red wine vinegar
> 2 tablespoons basil; chopped
> 1 tablespoon parsley; chopped
> 1 1/2 teaspoons garlic; minced
> 1 teaspoon whole grain Dijon mustard
> 1 9 oz. pkg. frozen artichokes; drained well
> ; halved lengthwise
> 1 large red bell pepper; cut into matchsticks
> 4 ounces small button mushrooms; quartered
> 1 small onion; thinly sliced
> 3/4 cup Kalamata olives; pitted, quartered
>
> Whisk first 6 ingredients in large bowl to blend. Add vegetables and
> olives. Toss to coat. Season with salt and pepper. Cover and
> refrigerate at least 2 hours, stirring occasionally. Can be made 1 day
> ahead. Keep refrigerated. Let stand at room temperature 30 mins.
> before serving.)
>
> Transfer mixture to bowl and serve.
>
> Contributor: Bon Appetit
>
> Yield: 6 servings
>
> @@@@@ Now You're Cooking! Export Format
>
> Upside-Down Butterscotch Apple Sour Cream Cake
>
> desserts
>
> cake
> 1 1/2 cups all purpose flour
> 1 1/2 teaspoons baking powder
> 3/4 teaspoon salt
> 1/2 cup (1 stick) unsalted butter, room temperature
> 2/3 cup baker's sugar (superfine sugar) or; regular sugar
> 2 large eggs
> 1 1/2 teaspoons vanilla extract
> 1/2 cup sour cream
> 1/2 golden delicious apple; peeled, cored, finely cho
> butterscotch-caramel apples
> 6 tablespoons (3/4 s unsalted butter
> 1/3 cup (packed) dark brown sugar
> 1/3 cup butterscotch morsels
> 2 8 oz. golden delicious apples; peeled, halved, cored, cu
>
> For cake:
> Preheat oven to 375°F. Mix flour, baking powder, and salt in medium
> bowl. Using electric mixer, beat butter in large bowl until smooth.
> Gradually add sugar and beat until well blended. Add eggs and vanilla;
> beat until blended. Beat in flour mixture, then sour cream. Stir in
> chopped apple. Set aside while preparing butterscotch-caramel apples.
>
> For butterscotch-caramel apples:
> Melt butter in 10-inch-diameter nonstick ovenproof skillet over medium
> heat. Add brown sugar and butterscotch morsels; stir until melted and
> smooth and mixture is bubbling, about 2 minutes. Add apple slices to
> skillet and cook until golden brown, using tongs to turn slices, about
> 3 minutes per side (there will be a lot of liquid in skillet). Remove
> skillet from heat and let cool 3 minutes. Using tongs, arrange apple
> slices in skillet in concentric circles or other pattern.
>
> Carefully spoon cake batter in small dollops atop apples in skillet.
> Using offset spatula, gently spread batter evenly to edges of skillet
> (batter will seem to float on top of apples and pan juices). Bake
> until cake is golden brown and tester inserted into center comes out
> clean, about 30 minutes. Cool in skillet 10 minutes. Run knife around
> edges of cake to loosen. Place large platter atop skillet. Using oven
> mitts or pot holders, hold platter and skillet firmly together and
> invert, allowing cake to settle onto platter. Serve cake warm.
>
> Test-kitchen tip: If your nonstick skillet doesn't have an ovenproof
> handle, wrapping the handle in two layers of heavy-duty foil witll
> make it
> oven safe.
>
> Contributor: Bon Appétit March 2006
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "Most vigitaryans I iver see looked enough like their food to be
> classed as cannybals."
>
> Finley Peter Dunne (1900)
>
> To reply, replace "spaminator" with "cox"
--------------------------------
Terry, what a great menu, and a LOT of work. I hope you have someone
to give you a backrub when it's over
Happy Easter, Nancree

On Sat, 15 Apr 2006 15:13:26 -0700, Terry Pulliam Burd
> wrote:

>Just finished the do-ahead stuff. I'm doing a really easy crunchy
>cheese puffs and crab au gratin as appetizers, the latter served with
>water crackers. The Meal will be spiral cut glazed ham from Nueske's
>which we're test driving this year. Thanks to another poster, we tried
>their bacon and it was awesome, so we thought we'd give their ham a
>try. Side dishes are a variation of potatoes au gratin, found some
>fabulous looking asparagus at the market this morning which will look
>dandy under some hollandaise sauce, homemade Parker rolls, the
>obligatory deviled eggs, and a sorta salad/relish tray of marinated
>kalamata olives, artichoke, onion, red bell pepper and button
>mushrooms. Dessert is a new recipe I'm trying: Upside-Down
>Butterscotch Apple Sour Cream Cake. Have an excellent French rose for
>the main course (Tavel 2004), a nice Cabernet Sauvignon for those who
>do not care for rose (Simi 2003) and for coffee and dessert, a rather
>nice Syrah (San Simeon 2001). A few of the recipes follow:

I get tired (and hungry) just reading about that! How many people are
you feeding?

Our dinner will be far less impressive, but we'll enjoy it. We're
having ham, boxed au gratins with bacon, green beans (from frozen),
and maybe an apple pie with whipped cream on top. I just took my
blood sugar, so I'm reconsidering the pie. :-(

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On 15 Apr 2006 15:47:53 -0700, "nancree" > wrote:

>Terry, what a great menu, and a LOT of work. I hope you have someone
>to give you a backrub when it's over
>Happy Easter, Nancree

THERE you are, Nancree. People were just asking about you a day or
two ago!

Happy Easter to you, too.
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Terry Pulliam Burd wrote:

> Just finished the do-ahead stuff. I'm doing a really easy crunchy
> cheese puffs and crab au gratin as appetizers, the latter served with
> water crackers. The Meal will be spiral cut glazed ham from Nueske's
> which we're test driving this year. Thanks to another poster, we tried
> their bacon and it was awesome, so we thought we'd give their ham a
> try. Side dishes are a variation of potatoes au gratin, found some
> fabulous looking asparagus at the market this morning which will look
> dandy under some hollandaise sauce, homemade Parker rolls, the
> obligatory deviled eggs, and a sorta salad/relish tray of marinated
>

We have an older crowd coming, my mother, my wife's aunt and uncle and her
sister and BiL. Besides being older and two being diabetic, and with
smaller appetites, it is a lunch time dinner, so there is not quite so
much to do. We are having a leg of lamb with roasted potatoes, carrots and
parsnips and steamed asparagus. This evening my wife is making meringue
shells. Dessert will be meringue shells with (home made) ice cream and/or
whipped cream and fresh fruit.

It's just a matter of timing. My wife has to be at church for 10. The lamb
goes in at 11. Then I head off to pick up my mother. SiL and gang should
show up at 12:30- 1:00. The BiL and uncle are both compulsive talkers
and SiL is a thespian who has to be the centre of attention. I will hide
in the kitchen and pretend I am working.

Terry Pulliam Burd wrote:
>> Just finished the do-ahead stuff. I'm doing a really easy crunchy
>> cheese puffs and crab au gratin as appetizers, the latter served with
>> water crackers. The Meal will be spiral cut glazed ham from Nueske's
>> which we're test driving this year. Thanks to another poster, we
>> tried their bacon and it was awesome, so we thought we'd give their
>> ham a try. Side dishes are a variation of potatoes au gratin, found
>> some fabulous looking asparagus at the market this morning which
>> will look dandy under some hollandaise sauce, homemade Parker rolls,
>> the obligatory deviled eggs, and a sorta salad/relish tray of
>> marinated kalamata olives, artichoke, onion, red bell pepper and
>> button mushrooms. Dessert is a new recipe I'm trying: Upside-Down
>> Butterscotch Apple Sour Cream Cake. Have an excellent French rose for
>> the main course (Tavel 2004), a nice Cabernet Sauvignon for those who
>> do not care for rose (Simi 2003) and for coffee and dessert, a rather
>> nice Syrah (San Simeon 2001). A few of the recipes follow:
>>
Wonderful menu Terry. Mine is nowhere near as extensive. We are having
Tarragon quail, Rice à la Debbie, and steamed broccoli and carrots.

Debbie

(Email account is valid but one I do not check. To email use above
name dot neill at sympatico dot ca)

nancree wrote:
> Terry Pulliam Burd wrote:
>
>>Just finished the do-ahead stuff. I'm doing a really easy crunchy
>>cheese puffs and crab au gratin as appetizers, the latter served with
>>water crackers. The Meal will be spiral cut glazed ham from Nueske's
>>which we're test driving this year. Thanks to another poster, we tried
>>their bacon and it was awesome, so we thought we'd give their ham a
>>try. Side dishes are a variation of potatoes au gratin, found some
>>fabulous looking asparagus at the market this morning which will look
>>dandy under some hollandaise sauce, homemade Parker rolls, the
>>obligatory deviled eggs, and a sorta salad/relish tray of marinated
>>kalamata olives, artichoke, onion, red bell pepper and button
>>mushrooms. Dessert is a new recipe I'm trying: Upside-Down
>>Butterscotch Apple Sour Cream Cake. Have an excellent French rose for
>>the main course (Tavel 2004), a nice Cabernet Sauvignon for those who
>>do not care for rose (Simi 2003) and for coffee and dessert, a rather
>>nice Syrah (San Simeon 2001). A few of the recipes follow:

*Yummy recipes (except for the one with olives) snipped*

> Terry, what a great menu, and a LOT of work. I hope you have someone
> to give you a backrub when it's over
> Happy Easter, Nancree
>

Terry, what a wonderful Easter Dinner that will be. How many will you
be around the holiday table? The Crab appetizer has already been
copied and I plan to make it if I ever have the right kind of company
to serve it.

Nancree, I am happy to see that you are back. I missed you and asked
about you a couple of days ago. Mostly, I wanted to thank you for
sending me a Trader Joe's. )

In the short time since the place has opened, I have been there
twice already. Last week the wine shop opened in the same
neighborhood, but I didn't go there yet. Perhaps this coming Friday.

Happy Easter to all!!!

"Terry Pulliam Burd" > wrote in message
...
>
> Upside-Down Butterscotch Apple Sour Cream Cake

> 1/3 cup butterscotch morsels


I don't think we have butterscotch morsels here in Australia. Does anyone
know of an alternative?

Jen

On Sun, 16 Apr 2006 00:42:30 GMT, Jen wrote:

>
> "Terry Pulliam Burd" > wrote in message
> ...
> >
> > Upside-Down Butterscotch Apple Sour Cream Cake
>
> > 1/3 cup butterscotch morsels
>
>
> I don't think we have butterscotch morsels here in Australia. Does anyone
> know of an alternative?
>
You could make caramel from scratch....
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Trader Joe's. )
>
> In the short time since the place has opened, I have been there twice
> already. Last week the wine shop opened in the same neighborhood, but I
> didn't go there yet. Perhaps this coming Friday.


Interesting that TJ's is located at 142 East 14th Street, NYC; and the wine
store is at 138 East 14th Street.
All their other New York stores sell no wine.
Dee Dee

"Margaret Suran" wrote.
>
> Nancree, I am happy to see that you are back. I missed you and asked
> about you a couple of days ago. Mostly, I wanted to thank you for
> sending me a Trader Joe's. )
>
> In the short time since the place has opened, I have been there
> twice already. Last week the wine shop opened in the same
> neighborhood, but I didn't go there yet. Perhaps this coming Friday.
>

I am dying to check it out but last time I went down there was a line to get
in. Are there still lines?

I love the Trader Joes on Long Island (where I live) but with working in the
city it would be easier to shoot downtown during the week to get my fix.

Happy Easter!

Kelly

"Jen" > wrote in
:

>
> "Terry Pulliam Burd" > wrote in message
> ...
>>
>> Upside-Down Butterscotch Apple Sour Cream Cake
>
>> 1/3 cup butterscotch morsels
>
>
> I don't think we have butterscotch morsels here in Australia. Does
> anyone know of an alternative?

Nope. Very kind people have sent them to me a couple of times (along with
peanut butter chips, and my favourite, cinnamon chips) and when a girl from
work went to Hawaii she brought some back for me (that was on condition I
make Scotcharoos -
http://www.recipesource.com/desserts...9/rec1958.html - for her)

--
Rhonda Anderson
Cranebrook, NSW, Australia

Damsel in dis Dress > wrote in
:

> I get tired (and hungry) just reading about that! How many people are
> you feeding?
>
> Our dinner will be far less impressive, but we'll enjoy it. We're
> having ham, boxed au gratins with bacon, green beans (from frozen),
> and maybe an apple pie with whipped cream on top. I just took my
> blood sugar, so I'm reconsidering the pie. :-(
>

We don't traditionally have a big Easter feast in my family. We do get
together to exchange chocolate eggs. My BIL was working today, so I asked
my sister and nephews over to have lunch with us. Just ham, chicken,
salad and bread rolls - easy and suitable for another quite warm sunny
day.

Nice.

Easter trivia - Australia has the highest per capita consumption of
chocolate eggs at Easter <g>

http://au.news.yahoo.com/060413/2/yl7k.html
http://tinyurl.com/zegrh


--
Rhonda Anderson
Cranebrook, NSW, Australia

Kelly wrote:
> "Margaret Suran" wrote.
>
>>Nancree, I am happy to see that you are back. I missed you and asked
>>about you a couple of days ago. Mostly, I wanted to thank you for
>>sending me a Trader Joe's. )
>>
>> In the short time since the place has opened, I have been there
>>twice already. Last week the wine shop opened in the same
>>neighborhood, but I didn't go there yet. Perhaps this coming Friday.
>>
>
>
> I am dying to check it out but last time I went down there was a line to get
> in. Are there still lines?
>
> I love the Trader Joes on Long Island (where I live) but with working in the
> city it would be easier to shoot downtown during the week to get my fix.
>
> Happy Easter!
>
> Kelly
>
>
The first time I went there was Opening Day. There was a long line
outside, before and after the doors opened, so much so, the store
opened earlier than planned.

The aisles inside the store were blocked with customers and shopping
carts and the check-out line snaked all through the store, but moved
quickly, as every cash register was in use. As for the blocked
aisles, there were so many employees in the store, all you had to do
was ask one and he or she would bring you the desired item or help you
find it.

When I went there the following week, the store had a normal/busy
amount of customers and everything went very smoothly. I have never
seen a more helpful crew in any other store of this kind and with all
the help that is visible there, I cannot understand how the prices can
be so reasonable.

I am planning to go there this coming week. The only problem is, that
I cannot carry everything home that I would like to purchase. I take
along a small, collapsible wheeled basket, but that is still not
enough for me. To take a taxi would be very expensive, as I live too
far away from TJ's. From what I was told, it is a small store, much
smaller than many other cities.

Dee Randall wrote:
> Trader Joe's. )
>
>> In the short time since the place has opened, I have been there twice
>>already. Last week the wine shop opened in the same neighborhood, but I
>>didn't go there yet. Perhaps this coming Friday.
>
>
>
> Interesting that TJ's is located at 142 East 14th Street, NYC; and the wine
> store is at 138 East 14th Street.
> All their other New York stores sell no wine.
> Dee Dee
>
>

The store on 14th Street is rather small for such an ambitious store
and there would be no room for wine, without cutting out another
department or two. Also, there are New York City ot New York State
laws that may not permit wines to be sold in grocery stores and super
markets. I really do not know, I do know that this was true some
years ago, but lately, I have seen a limited amount of cooking type
wines in some stores.

Since the wine store is so close to the main store, I see no
disadvantage to it and I am eager to look in on it.

A large Whole Foods that opened last year or the year before, had a
liquor and wine department, but closed it after a short time. I have
no idea why that was.

From what I was told, it is a small store, much
> smaller than many other cities.


IMO TJ's is sooo small that before I started shopping there, I quickly ran
in-and-out several different TJ's sizing them up and determined that there
was nothing there I wanted. In my mind's eye, I saw row-upon-row of
containers, boxes, and a small produce section, a cheese section that didn't
rival anyplace else I shopped, a frozen section with boxed stuff, and a
limited meat and dairy section.

Just reading the rfc postings and listening to a friend who drives the 100
miles to shop at TJ's convinced me to look for various items. It didn't
take me long to get hooked on them after that.

But, I still think all of the stores' sizes are unreasonably small.
Actually, now that I think about it, all the ones I've been to are basically
the same sq. footage.
Dee Dee

On 15 Apr 2006 15:47:53 -0700, "nancree" > rummaged
among random neurons and opined:

>Terry, what a great menu, and a LOT of work. I hope you have someone
>to give you a backrub when it's over
>Happy Easter, Nancree

Ackshully, this is one of my less labor-intensive holiday dinners.
Anytime I can do most of the stuff ahead is a plus for me! And happy
Easter to you!

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

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Sun, 16 Apr 2006 00:42:30 GMT, "Jen" >
rummaged among random neurons and opined:

>
>"Terry Pulliam Burd" > wrote in message
.. .
>>
>> Upside-Down Butterscotch Apple Sour Cream Cake
>
>> 1/3 cup butterscotch morsels
>
>
>I don't think we have butterscotch morsels here in Australia. Does anyone
>know of an alternative?

Google gave me this:

Old-Fashioned Butterscotch
2 cups granulated sugar
2/3 cup heavy cream
2/3 cup water
Pinch of cream of tartar
6 tablespoons butter, cut into small pieces
1/2 teaspoon vanilla extract

Place sugar in a saucepan; add cream and water, and stir until the
sugar dissolves. Add a pinch of cream of tartar, place over medium
heat and boil the mixture very slowly until it reaches the soft-ball
stage — 240 degrees F on a candy thermometer. Add the butter and boil
the mixture until it reaches the soft-crack stage — 280 degrees F on a
candy thermometer.

Remove the pan from the heat and add the vanilla extract. Pour mixture
into a deep, buttered 7-inch square pan. When the butterscotch is
nearly cold, use the point of a buttered or oiled knife to mark it
into bars or squares. When the butterscotch is quite cold and set.
Break it up, wrap each piece in wax paper, and keep the candy in an
airtight container.

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

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Sun 16 Apr 2006 06:48:21a, Thus Spake Zarathustra, or was it Dee
Randall?

> From what I was told, it is a small store, much
>> smaller than many other cities.
>
>
> IMO TJ's is sooo small that before I started shopping there, I quickly
> ran in-and-out several different TJ's sizing them up and determined that
> there was nothing there I wanted. In my mind's eye, I saw row-upon-row
> of containers, boxes, and a small produce section, a cheese section that
> didn't rival anyplace else I shopped, a frozen section with boxed stuff,
> and a limited meat and dairy section.
>
> Just reading the rfc postings and listening to a friend who drives the
> 100 miles to shop at TJ's convinced me to look for various items. It
> didn't take me long to get hooked on them after that.
>
> But, I still think all of the stores' sizes are unreasonably small.
> Actually, now that I think about it, all the ones I've been to are
> basically the same sq. footage.
> Dee Dee

Perhaps the TJ's are larger here in the West, as I don't find them all that
small for a specialty market. The layout does seem to be consistent.

--
Wayne Boatwright @¿@¬
_____________________

>> But, I still think all of the stores' sizes are unreasonably small.
>> Actually, now that I think about it, all the ones I've been to are
>> basically the same sq. footage.
>> Dee Dee
>
> Perhaps the TJ's are larger here in the West, as I don't find them all
> that
> small for a specialty market. The layout does seem to be consistent.
>
> --
> Wayne Boatwright @¿@¬

Could be that I'm comparing them to our Whole Foods/Fresh Fields stores
which are much larger.
Then, of course, you can't compare Wegman's to either. Size-wise
big-to-small here is Wegman's; Whole Foods, TJ's. When I go to TJ's as I'm
shopping, I still think, "Is that all there is?" Tho my sales recipt
doesn't indicate that at all.
Dee Dee

On Sun 16 Apr 2006 09:03:07a, Thus Spake Zarathustra, or was it Dee
Randall?

> Could be that I'm comparing them to our Whole Foods/Fresh Fields stores
> which are much larger.
> Then, of course, you can't compare Wegman's to either. Size-wise
> big-to-small here is Wegman's; Whole Foods, TJ's. When I go to TJ's as
> I'm shopping, I still think, "Is that all there is?" Tho my sales
> recipt doesn't indicate that at all.
> Dee Dee

Admittedly, TJ's is the smallest of the lot. I think of it as a "boutique"
market. Locally, we have another very "upscale" market called "AJ's". It's
more the size of the average supermarket, but stocked only with top drawer
products and many specialty items. Still, they don't carry most of what TJ's
does. In either case, you'd better bring your checkbook or credit card.

--
Wayne Boatwright @¿@¬
_____________________

On Sun 16 Apr 2006 09:35:08a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Sun 16 Apr 2006 09:03:07a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>> Could be that I'm comparing them to our Whole Foods/Fresh Fields
>>> stores which are much larger.
>>> Then, of course, you can't compare Wegman's to either. Size-wise
>>> big-to-small here is Wegman's; Whole Foods, TJ's. When I go to TJ's
>>> as I'm shopping, I still think, "Is that all there is?" Tho my sales
>>> recipt doesn't indicate that at all.
>>> Dee Dee
>>
>> Admittedly, TJ's is the smallest of the lot. I think of it as a
>> "boutique" market. Locally, we have another very "upscale" market
>> called "AJ's". It's
>> more the size of the average supermarket, but stocked only with top
>> drawer products and many specialty items. Still, they don't carry most
>> of what TJ's
>> does. In either case, you'd better bring your checkbook or credit
>> card.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> I googled AJ's. It sounds like our Wegman's, Supermarket chain located
> throughout New York, New Jersey and Pennsylvania. Very upscale and
> large, but still has the average type supermarket items.
> www.wegmans.com
> Dee Dee

Hmm, I looked at Webman's site. Yes, they do sound similar. AJ's is
local to Phoenix, owned by the Basha family along with two other chains,
Basha's (typical good supermarket chain) and Food City (good quality, but
low cost). AJ's has a few select locations. Basha's is all over the city
from middle income to high income areas. Food City is mostly in lower
income areas.

--
Wayne Boatwright @¿@¬
_____________________

On Sun, 16 Apr 2006 00:27:52 GMT, Margaret Suran
> rummaged among random neurons and
opined:

>Terry, what a wonderful Easter Dinner that will be. How many will you
>be around the holiday table? The Crab appetizer has already been
>copied and I plan to make it if I ever have the right kind of company
>to serve it.

We've 16 this year around the table this year. All family (with one
fiance), which includes a 3-year-old girl who is an utter whack job.
She woke up one morning and decided she was a superhero named "Captain
Carlos" who saves babies and kittens.

Hope you'll have a lunch free while the DH and I are there over
Memorial weekend. We're going to take in Kristen's part in an exhibit
at the Bronx Museum, which has been up since mid-March ("Artists in
the Marketplace"). I would love to knosh on another of NYC's wonderful
pastrami on rye sammidges!

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

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:
> On Sun, 16 Apr 2006 00:27:52 GMT, Margaret Suran
> > rummaged among random neurons and
> opined:
>
>
>>Terry, what a wonderful Easter Dinner that will be. How many will you
>>be around the holiday table? The Crab appetizer has already been
>>copied and I plan to make it if I ever have the right kind of company
>>to serve it.
>
>
> We've 16 this year around the table this year. All family (with one
> fiance), which includes a 3-year-old girl who is an utter whack job.
> She woke up one morning and decided she was a superhero named "Captain
> Carlos" who saves babies and kittens.
>
> Hope you'll have a lunch free while the DH and I are there over
> Memorial weekend. We're going to take in Kristen's part in an exhibit
> at the Bronx Museum, which has been up since mid-March ("Artists in
> the Marketplace"). I would love to knosh on another of NYC's wonderful
> pastrami on rye sammidges!
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

I hope you will post a report about your dinner.

Kristen invited Marcel and me for the opening of the exhibit at the
Bronx Museum, but we could not make it. No winter storm this time,
just sickness in the family, but I will certainly get to see you while
you are here and perhaps Kristen will be available, too. There are
several places for noshing (no k) on Pastrami on Rye, perhaps even in
the Bronx, near the Museum. I will investigate. While I do not care
for Katz's, I will go if that is where we end up. There is always the
Carnegie Deli, which still makes the biggest sandwiches of all.

Happy Easter and let us hear about the dinner!

"Terry Pulliam Burd" > wrote in message
...
> Google gave me this:
>
> Old-Fashioned Butterscotch
> 2 cups granulated sugar
> 2/3 cup heavy cream
> 2/3 cup water
> Pinch of cream of tartar
> 6 tablespoons butter, cut into small pieces
> 1/2 teaspoon vanilla extract


Thanks for that. It sounds like a lot of trouble for an actual ingredient
in another dish. But I do love butterscotch, so I might just make them to
eat *as is*.

Jen

"Margaret Suran" wrote
>
> Kelly wrote:
> > "Margaret Suran" wrote.
> >
> >>Nancree, I am happy to see that you are back. I missed you and asked
> >>about you a couple of days ago. Mostly, I wanted to thank you for
> >>sending me a Trader Joe's. )
> >>
> >> In the short time since the place has opened, I have been there
> >>twice already. Last week the wine shop opened in the same
> >>neighborhood, but I didn't go there yet. Perhaps this coming Friday.
> >>
> >
> >
> > I am dying to check it out but last time I went down there was a line to
get
> > in. Are there still lines?
> >
> > I love the Trader Joes on Long Island (where I live) but with working in
the
> > city it would be easier to shoot downtown during the week to get my fix.
> >
> > Happy Easter!
> >
> > Kelly
> >
> >
> The first time I went there was Opening Day. There was a long line
> outside, before and after the doors opened, so much so, the store
> opened earlier than planned.
>
> The aisles inside the store were blocked with customers and shopping
> carts and the check-out line snaked all through the store, but moved
> quickly, as every cash register was in use. As for the blocked
> aisles, there were so many employees in the store, all you had to do
> was ask one and he or she would bring you the desired item or help you
> find it.

I find the Trader Joe's employees to be quite friendly and helpful. It is a
drastic difference from the surly employees at my local supermarket.
>
> When I went there the following week, the store had a normal/busy
> amount of customers and everything went very smoothly. I have never
> seen a more helpful crew in any other store of this kind and with all
> the help that is visible there, I cannot understand how the prices can
> be so reasonable.

I'll give it another try. Maybe next paycheck.
>
> I am planning to go there this coming week. The only problem is, that
> I cannot carry everything home that I would like to purchase. I take
> along a small, collapsible wheeled basket, but that is still not
> enough for me. To take a taxi would be very expensive, as I live too
> far away from TJ's. From what I was told, it is a small store, much
> smaller than many other cities.

I tend to go a bit overboard on TJ's too. When I worked on Long Island we
would shoot over to the one in Plainview during lunch. No one complained
that we took longer than usual because they knew we would share our goodies.

One TJ product that I loved but they don't stock anymore is the artichoke
salsa. It was wonderful on chicken.

Kelly

On Wed, 19 Apr 2006 23:06:24 -0400, "Kelly" >
wrote:

>
>One TJ product that I loved but they don't stock anymore is the artichoke
>salsa. It was wonderful on chicken.

For me, it's the Tom Khar and Tom Yum soups. They discontinued them a
few years ago, and I cried. I used to go to Trader Joe's just to buy
those soups.

serene