YOUR DAILY RECIPE FROM WORLD WIDE RECIPES 08/04/2000 To 08/20/2000

            The World's Most Popular Recipezine
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This Week's Theme: Australian Specialties

Today's Recipe: Creamy Potato Salad
 

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            F O O D   F U N N Y
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Here's an oldie but goodie from reader Lisa Tite:

Lewis walks into a psychologist's office with a pancake on his head,
fried eggs on each shoulder, and a strip of bacon over each ear.  The
psychologist, humoring him, asks, "What seems to be the problem?"

Lewis answers, "Well, Doc, I'm worried about my brother."

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            A   W O R D   F R O M   T H E   C H E F
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The Adventures of the Chef and Nell in the Land of Recitopia

Volume II - The Revenge of the Nasties

Chapter 9 - In which the Chef becomes agitated and Nell offers up a
solution.
 

Beads of perspiration began to form on my brow, and my hands began to
tremble ever so slightly as the horrible implications of Nell's
disclosure made themselves obvious to my enormous intellect.  An
entire nation without recipes!  Who would have thought such a thing
possible?  No wonder the poor, wretched inhabitants of Nastyland were
always in such foul moods.  And who is to blame them?  Living bleak,
dreary lives in a land where canned condensed soups, processed
artificial cheese foods, and dessert toppings made from whipped
chemical cocktails represent the major sources of sustenance, such a
people are understandably predisposed to unpleasant constitutions.

I was immediately obvious to me that there would be no point in trying
to negotiate a peace with such a recipeless race, for if their
civilization had not even developed recipes, how could they be
expected to have achieved any of the other hallmarks of a civilized
society such as peace, moderation, compassion, and that most
distinguishing feature of all advanced civilizations everywhere -
niceness?  It was clear that we were dealing with a race of the most
base barbarians, and history has proven over and over that, when
dealing with such a backwards people, the end result is always
violence on a grand and ruinous scale.  In spite of the ceaseless
working of my thoroughly capable mind, I could find no alternative to
war.

"Come Jerry, we must prepare to defend Recitopia!"  I ordered my furry
assistant.  "We must amass an army of Recitopian volunteers to defend
our homeland from the onslaught of this pitiful, recipeless nation," I
barked as I made preparations to dash off purposefully in one
direction or another.

"But Boss, war is not healthy for children and other living things,"
he reminded me, quoting a renowned poet from some forgotten age.

"There is no point in bandying about ancient Greek proverbs, my
hirsute fellow," I scolded, "This is a time for action.  We have no
choice, for surely such a crass and recipeless race knows no recourse
other than violence, and we must make defensive preparations with
alacrity if the fair and noble citizens of Recitopia are to slumber
peacefully at night."

"But surely, Boss, there must be some other way," he insisted, "War
just isn't cool, man."  As he said this he held up two fingers to form
a V in a gesture whose meaning was known only to him.

Nell had been sitting listening to this entire discourse, cocking her
head occasionally in the manner of befuddled dogs everywhere, for the
profound implications of the path on which we were about to embark
were most assuredly beyond the scope of her limited canine intellect.
"but daddy," she volunteered, "i have an idea."

"What is it?"  I asked curtly, anxious to get on with matters of
paramount importance to the future of Recitopia.

"why don't you just give them some recipes?"
 

Be sure to tune in tomorrow for Chapter 10 of "The Adventures of the
Chef and Nell in the Land of Recitopia, Volume II - The Revenge of the
Nasties."
 

P.S.  Don't forget to visit http://thehungersite.com today and
every day. Every time you do you feed a few hungry people
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            T O D A Y ' S   R E C I P E
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This may not be a traditional Australian recipe, but it comes from
reader Chris Rogers in Australia, and it makes a wonderful
accompaniment to tomorrow's main dish.

Creamy Potato Salad

2 lbs (1 Kg) potatoes
2 medium carrots
1 Tbs (20 ml) finely chopped onion
1 tsp (5 ml) finely chopped mint
1/2 cup (125 ml) mayonnaise
pinch cayenne pepper
3/4 cup (180 ml) cooked peas

Peel and dice potatoes and carrots.  Cook in boiling salted water
until tender (or microwave), drain and allow to cool.  In a basin
combine onion, mint, cayenne, and mayonnaise, mix well; fold in
potatoes, carrots, and cooked peas.  Refrigerate before serving.
Spoon servings into crisp lettuce leaves.  Serves 6.

Bon appetit from the Chef and staff at World Wide Recipes

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            K I T C H E N   T I P
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Thanks to reader Teresa for today's helpful hint:

When using a meat mallet to tenderize meat, instead of just bashing
away with the mallet and losing half of the meat, place a piece of
plastic wrap onto the meat and then tenderize in the normal way.  It
saves the meat from breaking up and keeps the mallet clean.

If you have a handy solution to a common kitchen problem, please
send it to mailto:[email protected]

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            T H E   P E N - P A L   F O R U M
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The Pen-Pal Forum is closed to new submissions. The current
theme is "Heirloom Recipes: Recipes Handed Down from Past
Generations," and will run until about the middle of August.
Please watch this space for news of upcoming Pen-Pal Forums.

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NOTE: World Wide Recipes has not tested the following
recipes. Please direct all questions to the author of the recipe.

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From: Camilla  mailto:[email protected]
HI Chef & Nell & readers,

This is a very simple recipe that my Mom would make when I was a kid.
Mom can do just about anything she decides to, and usually does it
before it becomes the latest thing.  In the early 1970's she was
gardening 3 huge gardens (& canning whatever we didn't eat out of hand
while out playing), and introducing her 6 kids to a fantastic array of
"new" vegetables like Kohlrabi, Purple "Green" beans and fresh herbs
of all varieties...sounds a little like some of the fabulous TV
entertaining experts of today, doesn't it?  I remember being the kid
with the weird lunch, always something interesting and NEVER any "junk
food"!

Although this recipe uses the humble Zucchini rather than another more
exotic garden star, it was always on my menu when she asked me what
I'd like for my birthday dinner, along with Chinese Barbecued Chicken
and Spaghetti with Garlic & Olive Oil.  It has remained a favorite and
is now one of my 10 year old niece's favorites as well, she has
inherited her Grandmother's interest in unusual vegetables and is now
the kid with the "weird lunch."

Nonie's Zucchini

1 firm young zucchini per person olive oil for sauteing 1 clove of
garlic, crushed, for every 3 or 4 servings, or more to taste kosher
salt and fresh ground pepper to taste fresh grated parmesan cheese

Slice the zucchini about 1/4" thick.  Heat olive oil and add zucchini.
Saute over medium-high heat until the zucchini begins to brown
slightly, tossing frequently.  Add garlic, salt & pepper, toss and
saute until the garlic is golden, remove from heat to a serving dish
and sprinkle with the fresh grated parmesan.

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From: Christine  mailto:[email protected]

Hi Chef and Nell,

As a Christmas gift two years ago, my husband's aunt gave each of us a
family cookbook with recipes from her grandparents, aunts and friends
(along with photocopied pictures of the family).  This is truly my
favorite cookbook.  I picked this recipe because it best represents my
family and my husbands-my father and his mother grew up in the
(primarily) Italian Federal Hill section of Providence RI.

Grandpa Frank Marcello's Baked Stuffed Mushrooms

18 medium mushrooms, wiped clean
1 cup Italian bread crumbs
OR the insides of a loaf of Italian bread shredded into very small
pieces, 1/2 inch or smaller
salt and freshly ground pepper to taste
1 clove garlic, chopped (do not fry)
2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
several sprigs fresh parsley, chopped (optional)
1 tablespoon tomato sauce (optional)

In a large bowl place bread or bread crumbs, garlic, parsley, and
tomato sauce.  Add enough water to this mixture so that it is damp but
not soggy.  Season with salt and pepper.

Quarter the mushroom stems and saute them in olive oil along with the
chopped onions until the mushrooms are tender and the onions are just
starting to turn golden.

Add the mushroom/onion mixture to the bread mixture and combine
thoroughly.  Add more salt and pepper if needed.

Oil the bottom of a cake pan.  Stuff the mushrooms, place in the cake
pan, and bake for 30 minutes at 350 degrees.

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From: Regi Sullivan  mailto:[email protected]

Hi Chef & readers,

This is Regi in Switzerland.  I grew up in the States, but have been
back in Switzerland for over ten years now with my American husband.
We have two daughters (3 and 7) and two cats (3 and 13).  I recently
saw a request for a carrot cake recipe in your ezine and since a)
that's one of my favorites and b) carrot cake originally comes from
the area we live in (our canton, Aargau, is affectionately called
"carrot land"), I thought I'd share my grandmother's recipe with
everyone!

Swiss Carrot Cake

5-6 egg yolks
250g (1 cup) sugar
zest & juice of 1 lemon
250g (9 oz) carrots, finely grated
250g ( 9 oz) ground almonds
1/4 tsp cinnamon
1 pinch ground cloves
70g (1/2 cup) flour
6 egg whites

Preheat oven to 180 C (350 F).  Grease & flour a 9 inch spring form.
Beat egg yolks, sugar & lemon until light & fluffy.  Blend in carrots,
almonds, cinnamon & cloves.  Beat egg whites on high until stiff peaks
form.  Alternately fold egg whites & flour into batter.  Pour into
spring form.  Bake on the bottom rack of the oven for 45 minutes.
Cool on rack & remove from spring form.  **You can also bake this cake
as a loaf, but it will need a little more time in the oven - about 1
hour total.**

Glaze

200g (1 1/3 cups) powdered sugar
1 Tbs lemon juice
2 Tbs water

Blend glaze ingredients well.  Spread over cooled carrot cake, letting
it dribble down the sides, & let set.  For a really authentic finish
top it off with marzipan carrots: dye some marzipan (almond paste)
with orange food coloring and form little carrots, using a bit of
parsley as the greens.

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From: Marie Ryder  mailto:[email protected]

I discovered this recipe at a family reunion committee meeting.  This
is my cousins "thing" to bring to family get-togethers.  He got the
recipe from his aunt , who got it from her mother, who got it from her
mother, who emigrated to the U.S.  with her family in l895.  His
grandmother was my grandfather's sister.  I was never aware of this
recipe because , as you know, mother's seem to give their recipes to
their daughters and not their daughter's-in-law.  I am quite sure veal
was used originally instead of chicken.

CHICKEN CUTLETS

Boneless chicken breasts - cut into small cutlet -size pieces Italian
flavored bread crumbs enhanced to your taste with Parmesan,garlic
powder or salt, fresh ground pepper.  Beaten eggs

Marinate cutlets in wine vinegar overnight.
Dip cutlets in crumbs and then in beaten eggs and fry in oil.

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From: mailto:[email protected]

A warning to one and all....don't trust yourself alone with these
Liqueur Pound Cakes!  One bite turns into two....two cakes turn into
three....and three pounds turn into four!  My mother has made these
every Christmas for almost as long as I can remember.  And for a
teetotaller, she has the best stocked liquor cabinet in Phoenix...all
for cooking of course, as this recipe will attest the need for.  The
pound cake itself is rich and buttery while the liqueur syrup provides
a strong, sweet flavor.  It can be made with rum, almond/hazelnut/or
orange-flavored liqueur, but making it with Amarillo is my absolute
favorite.  It makes for a great gift too...be sure to include the
recipe!  Martha Stewart eat your heart out!

LIQUEUR POUND CAKES

Pound Cake:
1 1/2 c. butter at room temperature (not margarine)
1 lb. powdered sugar, sifted
6 lg. eggs
1 t. vanilla
2 3/4 c. cake flour (brand name such as Soft As Silk)

In a large bowl, use an electric mixer to beat butter until creamy.
Gradually add sifted powdered sugar to butter, beating until mixture
is light and fluffy.  Beat in eggs, one at a time, beating well after
each addition.  Add vanilla.  Gradually mix cake flour into creamed
mixture.  Prepare 4 loaf pans, each about 3 1/2 by 7 inches.  Butter
each loaf pan, then dust lightly with flour.  Scrape batter mixture
evenly into pans.  Smooth the top surfaces.  Bake at 300 degrees for
50 minutes, until toothpick comes out clean.  Cool on a rack for 5
minutes.  Turn cake out and immediately return cake to pan.  With a
slender wooden skewer, toothpick or fork, poke 1 inch deep holes,
about 1/2 inch apart, all over the top of cakes.  Immediately pour an
equal amount of syrup over each cake.  It will soak in.  Let cool on
rack for 30 minutes.  Remove from pan and serve, or wrap securely and
store in a cool area.  Can store for up to 1 month in the refrigerator
or 6 months in the freezer.  Bring to room temperature before serving.

LIQUEUR SYRUP
2 c. sugar
1/2 c. light corn syrup
3/4 c. water
1 1/4 c. Amarillo (rum, almond, hazelnut or orange-flavored liqueur)

In a 2 or 3 quart saucepan, combine sugar, light corn syrup, and
water.  Over medium heat stir slowly until mixture simmers.  Continue
heating without stirring until mixture boils.  Cover and boil for 1
minute until sugar dissolves and liquid is clear.  If you don't cover
the pan and if you stir while the syrup boils, crunchy sugar crystals
will form in the finished cake.  Remove from heat and uncover.  Let
stand to cool slightly, about 5 minutes.  Stir in the liqueur.  Ready
to pour into pound cakes or can store (can even be frozen!) Makes 3
1/2 c.  syrup.

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From: Signa  mailto:[email protected]

Actually this recipe has remained a "work-in-progress" for at least
four generations.  I got it from my mother, who learned it from her
mother, who no doubt learned it from hers.  My grandmother's mother
and father were from Sweden themselves, and my grandmother was born
only three months after their arrival in America.  Each generation's
mom has contributed her own little twists and turns to the recipe,
based on the availability of ingredients in America over the past
generations.  Being now a grandma myself, I've passed the recipe on to
my own daughters and grand daughter.  Here's the recipe in its present
form.

Grandma's Swedish-American Meatballs

1 1/2 lbs. ground beef (or 1 lb. beef, 1/2 lb. ground pork)*
1 egg, well beaten
3 or 4 baby rusks (Zwieback), finely crushed (enough to
make about 1/4 C. crumbs)**
1/4 C. milk (or a little more as needed) ***
2 Tbs. finely minced onion
1 or 2 pinches ground allspice (1/8 tsp. or less)
1 tsp. salt
Dash of white pepper
2 Tbs. ham or bacon drippings (can substitute butter
but it's not as tasty)
Flour to dredge meatballs
1 can (10-1/2 oz.) beef consomme (Sorry, Chef - grandmas
know best!)

In a large mixing bowl beat the egg; add the milk and rusk crumbs and
mix.  Let stand until crumbs have absorbed the liquid and a uniform
texture results.  Add the meat, onion, allspice, and salt and pepper,
and mix thoroughly.

Melt the drippings in a large frying pan or electric skillet (one with
a tight-fitting lid) over very low heat, keeping the heat barely on
once melted.  You don't want to actually start the meatballs browning
until all are in the pan.  Next to the frying pan place a square of
waxed paper and on it spread enough flour to dredge the meatballs.
Working rapidly, shape the meat mixture into small walnut-size balls,
roll each in flour to coat lightly, and place in pan fairly close
together but not touching.  When pan is full, raise heat slightly to
LIGHTLY brown the meatballs.  You don't want to get them "crusty",
just to get them firm enough on the surface to hold their shape.  Turn
frequently and carefully, one at a time, using an ordinary teaspoon to
help them retain their shape, until lightly browned on all sides.  Set
aside as browned in a bowl or on a plate, and repeat procedure for any
meat mixture left that wouldn't fit in the pan for the first batch.

When all are lightly browned, return them to frying pan and add the
consomme.  Cover the pan and adjust heat as needed to cook at a gentle
simmer until meatballs are cooked through, about 30 to 40 minutes.  Do
not allow to boil.  When done, remove meatballs with a slotted spoon,
place in a covered serving bowl or casserole, and keep warm until
serving time.  Pan liquid can be thickened with flour and water to
make a gravy to serve over boiled or mashed potatoes as an
accompaniment.  In our family, the meatballs themselves are not served
in gravy or any other sauce.

Notes: *A mixture of beef and pork is preferred by our family.  If you
can get your butcher to double-grind the meats, so much the better.
**Grandma's own words: "Don't use too much crumbs.  You don't want
your meatballs bread-y, you want them meat-y."  For convenience, I put
the rusks into a zip lock bag and then crush them by running a rolling
pin over the bag.  ***The mixture should be moist but not so "wet" it
won't hold its shape while browning.

Serves 6.  Leftovers freeze and re-heat beautifully.

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The Bulletin Board is currently closed to new requests. Please
watch this space for news of its reopening.

Please reply directly to these readers if you can help them find
the recipe they are looking for. They will appreciate it, and you
might make a new friend.

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From: mailto:[email protected] I would love to know how to make puffy
taco shells...anyone have any ideas?

From: mailto:[email protected]
Does anyone have a recipe for grape pie?

From: mailto:[email protected]
I am looking for a recipe for Chinese porridge--it has rice,
chicken,eggs and more and is white and creamy--they top it with a
crunchy noodle

From: mailto:[email protected] Do you have a recipe for au gratin
potatoes made with Velveeta Cheese?

From: mailto:[email protected]
I am interested in some Puerto Rican recipes.  If anyone has any
I would love to hear from you!

From: mailto:[email protected] I had a super Raspberry creme brulee in
Wash.  DC 2 nights ago.  Would like recipe for it.

From: mailto:[email protected] I was in a French restaurant in Texas
in 76 and ordered filet.  It came with a blue sauce that was just
wonderful would love the recipe.

From: mailto:[email protected]
looking for a recipe for cinnamon bread.

From: mailto:[email protected] I would be pleased to receive
recipes for different types of sauces.I like Thai and French but would
try any offered.

From: mailto:[email protected] I am looking for a recipe from
the better homes and gardens cook book from years ago.  My mother used
to make a tuna casserole with sliced potatoes, tuna, onions and a
cream sauce made with some mustard and I'm not sure what else.

From: mailto:[email protected]
Does anyone have a Zucchini Cookie recipe they would share.

From: mailto:[email protected] At a cafeteria where we used to
eat, they served a dish called celery almondine.  Does anyone have a
recipe for it.

From: mailto:[email protected]
I need a recipe for a homemade french or Catalina style dressing.

From: mailto:[email protected]
Some years ago Weight Watchers had a Thanksgiving cranberry
salad recipe that had sugarless raspberry Jell-o, cranberries, and
pineapple.

From: mailto:[email protected] A few years back, I went to a
restaurant called "Fat Boys" in Cleveland, TN.  They had a special
chicken salad recipe with raisins and walnuts.  The sauce was sweet
rather than tart.  Any help?

From: mailto:[email protected] I would like to have more time to enjoy
the traveling and less time preparing and cooking meals, so I am
looking for simple to prepare pressure cooker meals, and any other
quick and easy recipes.

From: mailto:[email protected] Looking for Italian anise cookie recipe
-- heavy like biscuit, white frosting w/nonpareils.  NOT pizzelle or
biscotti, these cookies are soft and dry.

From: mailto:[email protected] I was an exchange student to
Brazil about 10 years ago and would love any Brazilian recipes anyone
might have.

From: mailto:[email protected] I'm looking for a recipe for
Grape Nuts Pudding.  I think every diner made huge roasting pans of
this delicious dessert daily, possibly during the '60s.

From: mailto:[email protected]
I am looking for a Lobster Salad, with grapes and Whipped Cream?

From: mailto:[email protected] I'm looking for a recipe for Chess
Pie.  The Headmaster's wife at my boarding school used to make it and
I can't find a recipe anywhere.  We used to top it with cool whip and
M&Ms.

From: mailto:[email protected] I recently visited Chicago and a
friend brought me to a great Polish restaurant near Evanston.  I am
looking for a great way to make the chicken salad I had and their
bread.

From: mailto:[email protected] Does anyone have recipe for (or similar
to) the thin pizza crust served at Pizzeria Uno?

From: mailto:[email protected] A tuna salad to die
for...like the one served at the now closed "Holey Bagel" in Mansfield
New Jersey.

From: mailto:[email protected] Looking for a recipe I lost in one of
our many army moves.  Its for caramel spice oatmeal cookies.  I got
the recipe about 18 years ago from Family Circle or Woman's Day.

From: mailto:[email protected] Taco Cabana has a salsa, maybe smoked or
roasted?, to DIE for.  I would appreciate any help.  It has an adobe
coloring and is quite tasty.

From: mailto:[email protected]
i would like any recipes from school cafeteria's in the 60's
and early 70's.

From: mailto:[email protected]
Would anyone have a recipe for Kapusta (cabbage dish)?

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Reader Laura Correa writes "My father sent me this groaner.  He said
it was payback for all the ones I send him from your ezine."

The members of the Check Mate club were holding their annual
convention at the Broadmoor Hotel.  As members from all over arrived
to register, they gathered in the lobby bragging about their best
matches and their smartest moves, each person attempting to top the
other.

The din grew so loud, the desk clerk came out and shooed all the
members away.  Irritated on seeing this the manager rushed to the desk
clerk and asked why he cleared the lobby.  "It's one of the things I
hate the most", said the clerk.  "Chess nuts boasting in an open
foyer!"

__________________________________________________

            A   W O R D   F R O M   T H E   C H E F
__________________________________________________
 

The Adventures of the Chef and Nell in the Land of Recitopia

Volume II - The Revenge of the Nasties

Chapter 8 - In which Nell describes a Nasty situation.
 

Jerry and I continued to ponder the intricate complexities of raising
a volunteer army as Nell continued to leap about madly, interrupting
our discourse with a constant stream of "but daddy, but daddy, but
daddy," emanating from her shiny black muzzle.  Finally I could stand
it no longer, and relented to show her some attention which she was
obviously desperate to obtain.

"All right, good girl, tell us what you want to tell us," I said,
adding "But only if you cease franticulating this instant."  With that
she sat down immediately, her tail still wagging in a manner
indicative of her current level of agitation, and proceeded to tell us
her tale.

"when i smelled the hands of the demonstrators in the street they
smelled really nasty, which is unusual because not many things smell
nasty to a dog.  i wanted to know why the nasties smelled that way, so
i ran really really fast to nastyland to see if i could find out.
even before i got to nastyland i began to have an idea what makes the
nasties so nasty because the roads leading to nastyland were littered
with empty cans of condensed soups.  there were cream of tomato soup
cans, and cream of mushroom soup cans, and cream of chicken soup cans,
and..."

"Yes, Nell," I interrupted, fearing an endless litany of the seemingly
infinite variations on this theme.  "We get the impression that
Nastyland is perhaps not the best maintained of municipalities, but
what has this to do with the nasty disposition of its citizens?"  I
asked with as much patience as I was able to muster.

"...all other kinds of soup cans," she continued without missing a
beat.  "and when i got to nastyland i could see that all of their
buildings are made from large, orange bricks.  and unlike our
buildings here in recitopia which are all good to eat, the buildings
in nastyland all taste like a cross between cheese and Silly-Putty."

"That is all well and good, Nell, but I still don't understand what
all of this has to do with why the Nasties are such a foul-natured
race of individuals," I interjected in an attempt to direct her
soliloquy in a more productive direction.

"and everything i tasted in nastyland tasted nasty.  everything either
had too much fat or too much salt or too much sugar or too many
preservatives," she plodded on.  "and i never tasted any fresh herbs
or vegetables, or any fresh seafood, or any lean meats, or any salads
of any kind.  and everything i tasted was overcooked, so that
everything was soft and mushy and had all the flavors cooked out of
it.  the food was really really nasty," she concluded with a deep sigh
and a scratch behind her ear.

"I gather from your account that you theorize that the Nasties are
predisposed to unpleasant dispositions by virtue of the poor quality
of their comestibles, which, for lack of more appropriate terminology,
are nasty," I summarized in an attempt to terminate her diatribe.

"that's right, daddy," she affirmed.

"Well then, my good girl, the answer is obvious to me.  All we have to
do is adjust the recipes of the Nasties in order to provide them with
more nourishing and healthful methods of obtaining their sustenance,"
I informed my Labradorian companion, aided by insight available only
to the human species.

"but daddy, that's the problem; there are no recipes in nastyland,"
she informed me.

"Ah, that is indeed a different matter," I remarked as calmly as I was
able, the hairs on the back of my neck standing on end due to the
profound and disturbing implications of this most recent revelation.
 

Be sure to tune in tomorrow for Chapter 9 of "The Adventures of the
Chef and Nell in the Land of Recitopia, Volume II - The Revenge of the
Nasties."
 

P.S.  Don't forget to visit http://thehungersite.com today and
every day. Every time you do you feed a few hungry people
somewhere in the world.

And please visit http://freedonation.com to help fight hunger,
cancer, AIDS, and to support several other important efforts.

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            T O D A Y ' S   R E C I P E
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Pumpkin is a very popular vegetable in Australia, where it is
available year round.  American cooks might have to substitute acorn,
butternut, or any other winter squash that is available.  Thanks to
reader Becky for sharing this "Australian Specialty" and her sense of
humor with us:

Hi,

I'm Becky and come from Tasmania (the little island south of mainland
Australia), a wonderful place to live - peaceful, untouched (but for
how long?) wilderness and somewhat isolated.  Most mainlanders think
we have two heads (inbreeding), which I don't think is very nice...
and neither do I.

Anyway, here's a recipe for good ol' pumpkin soup, Australian style -
and you must use fresh pumpkin - none of that canned stuff!

Pumpkin Soup

2 lbs (1kg) Queensland Blue pumpkin (most pumpkin is fine)
2 cups (500 ml) water
1 clove of fresh garlic, crushed
1 tsp (5 ml) curry powder
1 chicken stock cube
Salt and freshly ground black pepper to taste
1 cup (250 ml) thickened cream (heavy cream)
1 tsp (5 ml) chopped chives

Peel pumpkin and remove the seeds.  Dice pumpkin into pieces no larger
than 1 inch (3cm).  Place pumpkin in a 2 quart (2 L) casserole dish
and add water, garlic and curry powder.  Cover and cook on high for 12
- 14 minutes, then let it cool slightly.  Puree pumpkin and liquid in
a blender or food processor.  While blending stir in salt, pepper and
2/3 cup (160 ml) of the cream.  Then return to the casserole dish and
cook on high for a further 5 minutes.  Spoon into individual serving
dishes and garnish with the remaining cream and chives.  Serves 4.

Bon appetit from the Chef and staff at World Wide Recipes

__________________________________________________

            K I T C H E N   T I P
__________________________________________________
 

Thanks to reader Pat for today's helpful hint:

Tomatoes - When they are very plentiful, bring them in, rinse well
under cold water, place when nearly dry on a cookie sheet in the
freezer.  When hard frozen, remove from the cookie sheet and place in
large Ziplock bag in freezer.  In fall or winter, remove needed number
from bag and holding under running cool water, peel with paring knife
(really easy) and core and cut into chunks or puree in food processor.
They taste super and it takes no time at all!  Believe it or not, this
works!

If you have a handy solution to a common kitchen problem, please
send it to mailto:[email protected]

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            T H E   P E N - P A L   F O R U M
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The Pen-Pal Forum is closed to new submissions. The current
theme is "Heirloom Recipes: Recipes Handed Down from Past
Generations," and will run until about the middle of August.
Please watch this space for news of upcoming Pen-Pal Forums.

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From: mailto:[email protected]

This recipe was passed from my grandmother to my mother to me.  As a
child, I remember picking blueberries on my grandmother's farm in
Amesbury, Massachusetts, and having my Nana cook this cake with "our"
fresh blueberries.

NANA'S BLUEBERRY CAKE

2 Cu. sugar
3 1/2 Cu. flour
1/2 Cu. butter
1/4 Tsp. salt
3 Eggs - (well beaten)
2 Tsp. baking powder
1 Cu. Milk
1 Qt Blueberries (floured)

1.  Preheat oven to 350 F.  2.  Cream sugar & butter.  Add eggs -- mix
thoroughly.  3.  Sift flour, salt & baking powder.  Add to creamed
mixture, alternating with milk.  Beat well.  4.  Fold in washed,
drained, floured blueberries (1/4 cup flour).  5.  Bake 40 to 45 min
in 13x9x2 inch greased, floured pan.  (If raining or humid, add 5-10
min cooking time, or cake will cool soggy.) This cake is moist and
delicious, and requires no icing.

__________________________________________________

From: Katie  mailto:[email protected]

Hello again, Katie from New Mexico.  I know I've already
submitted an Heirloom Recipe; however, I asked my
mother-in-law if she would allow me to submit a recipe
handed down (and closely guarded...until now) from her
grandmother, "Gram".  Gram passed away in May, 1999.  She
was 100 years old and if she had lived until 2000, she would
have lived in three centuries!  She grew up, raised her
family and died in York Beach, Maine.  In her younger days,
she ran a bakery out of her home and the following recipe is
one of her most popular confections:

Devil Dogs

6 tablespoons shortening (Crisco)
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all purpose flour
1 1/4 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons dry unsweetened cocoa (Hershey's)
1 cup milk

Cream together shortening, sugar, egg and vanilla.  Sift and
add flour, baking soda, salt, and cocoa.  Combine with milk,
mix alternately (a little flour mixture, a little milk,
etc.).  This helps prevent the batter from getting lumpy.

Spoon batter with a tablespoon onto an ungreased cookie
sheet.  Don't be fooled if they seem small...they spread
out!!  Bake at 350 degrees for 8 - 10 minutes.  DO NOT
OVERBAKE!!!  Makes approximately 20 - 22 round cakes.  Make
sure you come out with an even number because they will be
put together like Oreos.

Filling:
3/4 cup powdered sugar
3/4 cup shortening
6 heaping tablespoons marshmallow creme
1 teaspoon vanilla

Beat ingredients until whipped cream texture.  Spread
(thickly) between cakes.  Wrap each tightly in wax paper or
sandwich bags to keep fresh and prevent from drying out.

The filling can be doubled if you prefer more.  Also, my
mother likes to make two separate batches of filling and by
using green and red food coloring make Christmas Devil Dogs!

__________________________________________________

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From: mailto:[email protected]

Chef -

My grandmother originally got this recipe from the Los Angeles Times
in 1935.  As long as I can remember, we have had this at both
Thanksgiving and Christmas dinner, and I look forward to passing this
recipe on to my children.  We always end up doubling the recipe since
it is such a big hit with the family.

Sausage Dressing

1lb sausage meat
1 onion finely chopped
6 cups coarse bread crumbs
2 stalks celery chopped
3 Tbs parsley minced
1 1/2 tsp salt
1/4 tsp pepper
1 Tbs poultry seasoning
2 eggs
1/3 cup cooking sherry

Saute onion and sausage together until brown.  Combine bread crumbs,
celery, parsley and seasonings with sausage.  Allow to cool.  Add eggs
and sherry and mix thoroughly.  Add enough water to moisten.  Stuff
turkey lightly.

__________________________________________________

From: mailto:[email protected]

Hi Cheffie and of course Dear, Darling Nellie Babe!

All you creative parents and grandparents out there will appreciate
the efforts that my dear Mom made to get vegetables into my picky
eaters!  When my 7 kids were small, they wouldn't touch a vegetable
other than raw carrots.  But my wonderful Mom found a way .....and
they loved it!  Once a month she made a 'vat' of her famous vegetable
soup:

Brainerd Soupy AKA Sneaky Soup!

3-5# beef roast....whatever was on sale
whatever veggies were in the frig.....carrots, celery, potatoes,
onions, green beans, and a generous amount of pearl barley.

She cut up the roast into good sized chunks, covered it with water,
added the onions and celery.  and let it cook until the meat fell
apart at a touch of the fork.  She then took out the meat to cool, and
left the onion and celery in the broth, to which she added all other
veggies and seasonings.  I believe she also threw in a can or two of
stewed tomatoes....whatever sounded great that day!  After the veggies
were tender, Mom put them through the blender, being SURE that there
was not a piece of vegetable to be seen!  THEN, she combined them with
the meat...., and called it "Brainerd Soupy".........because she lived
in Brainerd..  After packing and .freezing that month's batch, she
made the 120 mile trip to St.  Paul, so her darlings would eat
'healthy' for one more month.

But wait, that isn't the end.  Somewhere down the line, a stray piece
of carrot turned up in a small critic's soup bowl, whereupon he
pounced on it, as if he were being poisoned!  But by then, everyone
was hooked on Brainerd Soupy, so they just changed the name to "Sneaky
Soup" and ate it with more gusto than ever!

__________________________________________________

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From: Bonnie  mailto:[email protected]

Hi Chef and Nell,

It's Bonnie again from the beautiful Pacific N.W.  Still retired,tons
of grandkids,and loving this site.  I have made so many great friends
through here.Thanks for that.

These cookies were made by my grandmother for as long as I can
remember.  Of course there wasn't a real recipe for them then so
through the years my mother and I experimented and finally got it
right.  Still today it is the very favorite cookie of the whole family
and all our friends.

Grandma Roseth's Oatmeal Crispies

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 beaten eggs
1 tsp. vanilla
1-1/2 c. flour
1 tsp. salt
1 tsp. soda
3 c. quick cooking oatmeal
1/2 c. chopped nuts

Cream together the shortening and sugars.  Add the eggs and vanilla.
Sift together the flour, salt and soda and add to creamed mixture.
Fold in the dry oatmeal and nuts.  Mix well Form into 2 or 3 long
rolls, wrap in waxed paper and chill in refrigerator overnight.  Slice
as thin as possible and bake on lightly greased cookie sheet approx.
10 -12 minutes at 350 degrees.

__________________________________________________

From: mailto:[email protected]

I'm a first timer and I'm thrilled that you dedicated an entire week
to Puerto Rico's cuisine!  I was not born in PR but have lived here
for over 20 years and for me there is no better place on earth.  A
quick but very sincere GRACIAS to all of those faithful followers who
sent me DOZENS of crab cake recipes!!  All who asked will get a
copy...  I promise!

My submission is for "Arroz con dulce" usually eaten in PR during
Christmas but it's great any time of the year.  I've taken the recipe
from a cook book which was handed down to me by my grandmother and a
tradition in many kitchens across this lovely island "Cocina Criolla"
by Carmen Aboy Valldejuli (there is an English version available).

Arroz con dulce

1 1/2 cups of uncooked white rice
1 8oz can of heavy coconut milk (dilute w/ water to
make 1/1/2 cups of liquid or add more coconut milk).
2 1/4 cups of granulated sugar
1 1/2 tsp salt
3 cinnamon sticks
1/2 cup of raisins
pinch of ground fresh ginger
pinch of ground fresh nutmeg
1 tbs vanilla
ground cinnamon for garnish

In a large pot add liquid, salt, ginger, nutmeg, cinnamon sticks bring
to a boil add rice, cover and lower to a simmer.  Should take 25 to 30
minutes to cook.

Rice should be very moist with some liquid on bottom.  Add vanilla,
sugar and raisins.  Blend ingredients with a wooden spoon and cook on
low heat for 10 minutes, stirring once or twice (if rice gets too dry,
add some coconut milk right out of the can but not too much 'cause you
don't want it to be "soupy").

Serve on a large platter or in small individual custard cups.  Garnish
with ground cinnamon.

__________________________________________________

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The Bulletin Board is currently closed to new requests. Please
watch this space for news of its reopening.

Please reply directly to these readers if you can help them find
the recipe they are looking for. They will appreciate it, and you
might make a new friend.

__________________________________________________
 

From: mailto:[email protected]
I am looking for some heart-smart recipes,esp. bread and desert
recipes, for my father who recently had a heart attack.

From: mailto:[email protected] I ATE A TUNA SANDWICH IN A RESTAURANT IN
BALTIMORE.  I DON'T LIKE CANNED TUNA, BUT THIS WAS MADE FROM THE
ACTUAL FRESH FISH.  DOES ANYONE HAVE A RECIPE FOR IT?

From: mailto:[email protected] I am looking for a recipe for the
pork ribs they serve at Kingy's in Canal Winchester (or thereabouts)
Ohio.  If anyone can help me I sure would appreciate it!

From: mailto:[email protected] I am desperate to find a recipe for the
barbecued "beef steak" served at Underwood's in Brownwood, TX.

From: mailto:[email protected] I was wondering if the person
who submitted the recipe for Chocolate-Cherry Bars with Fudge Frosting
could send it to me?  Or anyone else who saved it?

From: mailto:[email protected]
I'm looking for a way to make the yummy turkey legs you can get at
Disney World's Magic Kingdom!

From: mailto:[email protected] My husband got a bargain on peanuts in
the shell and bought a BIG bag.  Then we found they were raw.  How to
you cook peanuts?  Boil?  Roast?

From: mailto:[email protected] I NEED a recipe for Lau-Lau.
It's that tender pork in rice wrapped in some sort of leaf (not palm)
then steamed, that must be eaten with poi.  I've had it at two greasy
cafes in Hawaii.

From: mailto:[email protected] I'm looking for a recipe
for Fried Chocolate Pies.....Help The type that has a pastry outside
with a chocolate pudding or filling inside.

From: mailto:[email protected] Does anyone have the recipe for
Chicken Marsala prepared at a restaurant called "The Rusty Pelican?"

From: mailto:[email protected] I am looking for a simple fruit flan
recipe.  Hoping to hear from someone out there.

From: mailto:[email protected] I need a recipe containing the carrot
pulp from making carrot juice in the juice machine.

From: mailto:[email protected]
I am looking for low sugar desserts.

From: mailto:[email protected] Everywhere in Springfield, MO you can
get "cashew chicken".  It is not what you traditionally find served as
cashew chicken.  It has battered and fried chicken, like in sweet and
sour chicken.

From: mailto:[email protected] DAR here in Ga.  with a lonely
German exchange student who is craving a soup from his homeland that
features a meatball of sorts in a clear broth.....can anyone help with
a recipe?

From: mailto:[email protected] HELP!  Looking for Seafood Pasta
Diablo.  It has a very spicy, tomato based sauce with shrimp, whole
baby calamari or octopus, and other seafood over linguini or
fettuccine.

From: mailto:[email protected]
Does anyone out there have any fillings for crepes?

From: mailto:[email protected] I am looking for a fruit cake recipe
my grandmother made that had lemon extract, golden raisins, and
pecans.  It had no other fruit in it.

From: mailto:[email protected]
I am looking for a raspberry cheesecake recipe.

From: mailto:[email protected] I am looking for a recipe for "corn
pudding" (for lack of a better word) that is commonly served as an
side dish with dinner at most popular Mexican restaurants such as Chi
Chi's and Chevy's.  It is sweet with a firm texture.

From: mailto:[email protected] Italian lover's cake.
when it is placed in the oven the chocolate batter is in the bottom
and ricotta cheese mixture atop.when the cake is finished baking the
ricotta mixture is on the bottom and chocolate atop.

From: mailto:[email protected] Can anyone help with a recipe for a
tangy, spicy sauce for pork ribs that is not sweet?  I would probably
bake the ribs in the sauce.

From: mailto:[email protected] My ex-mother-in-law used to make a
30 day cake.  That was what she called it.  It was fruit cocktail and
sugar mostly added over 30 days.

From: mailto:[email protected] Many years ago, in Alicante, Spain,
I had baby pork legs in a wonderful sauce.  I think the name was
piernas de cerdo.

From: mailto:[email protected] I "LOVE" fried chicken livers but I
cannot have anything fried any more.  Can anyone help me to find a
good recipe for chicken livers that are not fried?

From: mailto:[email protected] Sweetwater's (and Carlyle Grand Cafe)
in Va.  makes a wonderful Thai chicken salad.  If anyone can duplicate
this, especially the dressing, I would love to hear it.

From: mailto:[email protected]
Looking for a recipe for potato scones that are 1/8 inch
thick.Usually sold in Scottish bakeries.

From: mailto:[email protected]
I am hosting a Cinco de Mayo party. Can anyone help with some great
appetizer type recipes.

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Thanks to reader Judy Keyes for this true (and understandable) food
funny:

When my younger brother Steve was about five my parents got some fresh
peaches.  Mother asked him if he wanted a Peach sundae.  He said, "No,
I want one right now!"

__________________________________________________

            A   W O R D   F R O M   T H E   C H E F
__________________________________________________
 

In spite of popular demand, and bowing to a seemingly universal lack
of interest, we now resume...

The Adventures of the Chef and Nell in the Land of Recitopia

Volume II - The Revenge of the Nasties

Chapter 7 - In which the Chef and Jerry discuss the weather and Nell
returns with Nasty news.

"What a nasty storm that was, Jerry," I remarked to my shaggy
uncompensated assistant.  "There was so much lightning and thunder
that I scarcely dared turn on my computer for fear of inviting an unwanted
and potentially disastrous surge of electrical energy," I explained, not
expecting him to understand the technical jargon.

"Yeah, Boss.  Things got pretty hairy for a while," he replied in his
nearly incomprehensible manner of speech.  "But things seem to have
mellowed out now, so let's get back to business," he offered.