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Volume 16   Number 15        No. 9    No. 8    No. 7    No. 6    No. 5    No. 4    No. 3    No. 2    No. 1

No. 14    No. 13    No. 12    No. 11    No. 10

  THIS WEEK'S FEATURES AND RECIPES:

   > Article: I Say It's Wabbit Season

   > Food Funnies: Signs You’ve Signed Up for the Wrong Cooking Class

       S E L E C T E D    R E C I P E S :

    * Red Lobster Shrimp Pasta
        
    * Oven Fried Chicken
        
    * Chipotle Tamale Pie
        
    * Herbed Pork Roast
        
    * Sweet Potato Fries
        
    * Greek Salad
        
    * Breakfast Bread
        
    * Berry Tiramisu

     Healthy Eating:

    Low Carb: Bacon Muffins

    Diabetic: Chicken Pasta Salad

    Low Fat: Green Goddess Dressing

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  This Week's Cooking Tips
  ========================

    Chocolate Chip Cookie Tips:

 * Always add the chocolate morsels last to the mix. It's best
   when they are very cold. Just barely stir the morsels in --
   don't over mix.

 * Cream the shortening and sugar well. All the rest of the
   ingredients can be just mixed in, but proper creaming of the
   shortening and sugar is important.

 * Make sure that your baking pans are cool between cookie batches.

 * Substitute cherry flavored morsels for 1/2 of the chocolate
   morsels for a new taste treat.

 * Drop your cookies extra thick (use an ice cream scoop), flatten
   the top a little, then place the cookie sheet in the refrigerator
   for twenty minutes. Take the sheet from the refrigerator and bake
   at 375 degrees until the cookie's edges are slightly brown and you
   will have a soft centered delight. More Cooking Tips

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  This Week's Culinary Quiz (Answer at the bottom of page)

    Though technically considered to be a fruit, this item is
   traditionally served as an accompaniment to savory dishes in
   Jamaica. What is it?

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  Quote of the Week:

     "Every morning one must start from scratch, with nothing
      on the stoves. That is cuisine."

      - Fernand Point (1897-1955)

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    UPCOMING FOOD HOLIDAYS:

          April is: National Food Month 
                    Fresh Florida Tomato Month 
                    National Pecan Month

            April 11 - National Cheese Fondue Day 
            April 12 - National Licorice Day 
            April 13 - National Peach Cobbler Day 
            April 14 - National Pecan Day 
            April 15 - National Glazed Ham Day
            April 16 - National Eggs Benedict Day
            April 17 - National Cheeseball Day
            April 18 - National Animal Crackers Day

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   Personalized Chef Coats!

    Kick it up a notch with a touch of class! Create a
    personalized and professional look in your kitchen.

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    I Say It's Wabbit Season
     By John Havel

  Rarebit, Welsh rarebit, or Welsh rabbit, is traditionally a sauce
 made from a mixture of cheese and butter, poured over toasted bread
 which has been buttered. An English dish, it is normally made with
 Cheddar cheese, in contrast to the Continental European fondue which
 classically depends on Swiss cheeses and of which Welsh rabbit was
 a local variant.

  The first recorded use of the term Welsh rabbit was in 1725, but
 the origin of the term is uncertain. It may be an ironic name coined
 in the days when the Welsh were notoriously poor: only better-off
 people could afford butcher's meat, and while in England rabbit was
 the poor man's meat, in Wales the poor man's meat was cheese.

  Creative application by various chefs has led to the term rarebit
 being used for a variety of other dishes comprising cheese on
 toasted bread, a notable example being buck rarebit which has a
 poached egg added, either on top of or beneath the cheese sauce.
 Because such variants depend only on the creativity of chefs, the
 list of names is endless.

  Their ingredients here are very simple, as the cheese itself is the
 star. Traditionally a good rarebit was enhanced by the addition of
 wine, ale, or beer, mustard, salt or pepper. In its later American
 forms, eggs and milk replaced the wine and ales, perhaps because of
 the dish's place in family suppers. Likewise blends of mild and
 strong cheeses were suggested to balance flavor and meltability, and
 thereby approached the white and bland character dictated by the
 culinary ideals of the day.

  Because of it's simplicity, you want to use the finest ingredients;
 primarily the sharpest cheese available. As for the toast the
 English were serious about their toasts, one of the key culinary
 forms of their early cookery. They did various kinds of toasting
 calculated to bring out appropriate textures and flavors, according
 to a recipe's requirements.

  This also makes a very tasty cheese sauce. It's fantastic with fresh
 vegetables and grilled meats alike. You can also use it in macaroni
 and cheese or as a fondue.

  Welsh Rarebit
  =============
    2 tablespoons butter 
    2 tablespoons all-purpose flour 
    1 teaspoon Dijon mustard 
    1 teaspoon Worcestershire sauce 
    1/2 teaspoon salt 
    1/2 teaspoon black pepper 
    1/2 cup dark beer 
    3/4 cup heavy cream 
    1 1/2 cups extra sharp shredded Cheddar 
    dash of cayenne pepper
    4 slices toasted rye bread

  In a medium saucepan over low heat, melt the butter and whisk in
 the flour to make a roux. Cook, whisking constantly for 2 to 3
 minutes. Whisk in mustard, Worcestershire sauce, salt, and pepper
 until smooth. Add beer and whisk to combine. Pour in cream and whisk
 until well combined and smooth. Gradually add cheese, stirring
 constantly, until cheese melts and sauce is smooth; this will take
 4 to 5 minutes. Add cayenne. Pour over toast and serve immediately.

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  FOOD FUNNIES: Signs You’ve Signed Up for the Wrong Cooking Class

 7. It seems as though sewer water is a main ingredient in many of
    your "Third World" cooking class recipes.

 6. Every recipe, same thing: Fava beans, Chianti ... and the student
    who failed last week’s "quiz".

 5. You have to bring your own Easy-Bake oven.

 4. "The water is hot enough for blanching when it scalds your hand."

 3. The teacher is known only as "Jack", and he seems a little
    overenthusiastic in teaching you how to cut through bone.

 2. Meat Pies 101: Instructor S. Todd

 ... and the #1 Sign You’ve Signed Up for the Wrong Cooking Class ...

 1. Only meets after sundown; garlic strictly prohibited. 

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  Red Lobster Shrimp Pasta
  ========================
    1/3 cup olive oil
    3 cloves garlic, minced
    1 pound shrimp, peeled, deveined and remove tails
    2/3 cup clam juice or chicken broth
    1/3 cup dry white wine
    1 cup heavy cream
    1/2 cup freshly grated Parmesan cheese
    2 tablespoons lemon juice
    2 tablespoons chopped parsley
    1/4 teaspoon dried basil
    1/4 teaspoonand dried oregano
    1 (8 oz.) package linguine, cooked and drained

  Heat oil in large skillet over medium-high heat. Add garlic; reduce
 heat to low. Simmer until garlic is tender. Add shrimp in same
 skillet and cook over medium-low heat until opaque. Remove; reserve
 liquid in pan. Add clam juice; bring to a boil. Add wine; cook over
 medium-high heat 3 minutes, stirring constantly. Reduce heat to low;
 add cream, stirring constantly. Add cheese; stir until smooth. Cook
 until thickened. Add shrimp to sauce. Heat through. Add remaining
 ingredients except linguine. Pour over linguine in large bowl; toss
 gently to coat. Serve with additional grated Parmesan cheese.

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  Oven Fried Chicken
  ==================
    1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
    2 1/4 cups broken bagel chips or melba toast
    1 tablespoon canola oil
    2 teaspoons kosher salt
    1/4 teaspoon cayenne pepper
    1/2 teaspoon paprika
    1/2 teaspoon freshly ground black pepper
    1/2 cup mayonnaise
    1 teaspoon Dijon mustard
    4 bone-in, skinless chicken pieces (about 6 oz. each)

  Preheat the oven to 400F. Set a rack on a foil lined baking sheet.
 Spray the rack generously with cooking spray. Finely grind the cereal
 and toasts together in a food processor. Transfer crumbs to a large
 gallon size plastic bag. Add the oil, salt, cayenne, paprika, and
 ground pepper and toss to mix thoroughly. Whisk the mayonnaise and
 Dijon mustard together in a medium shallow bowl. Add chicken to
 mayonnaise and turn to coat all the pieces evenly. Drop the chicken
 into the plastic bag, seal and shake until each piece is evenly
 coated. Place coated pieces on the prepared rack. Spray the chicken
 pieces evenly with cooking spray, and bake until the coating crisps
 and browns, about 35 to 40 minutes. Transfer to a platter and serve
 hot or at room temperature.

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  Chipotle Tamale Pie
  ===================
    1 tablespoon unsalted butter, at room temperature 
    1 tablespoon olive oil 
    1 pound, lean ground turkey 
    1 medium yellow onion, chopped 
    1 green bell pepper, diced 
    2 garlic cloves, finely minced 
    2 teaspoons ground cumin 
    1 (15-ounce) can pinto beans, drained and rinsed 
    1 (8-ounce) can diced tomatoes 
    2 chipotle chiles, plus 1 teaspoon adobo sauce, from can
    1 cup grated Cheddar 
    1/2 cup chopped fresh cilantro leaves 
    1 (8.5-ounce) package cornbread mix 
    1 egg 
    1/3 cup milk 

  Preheat oven to 400F. Grease an 8-inch baking dish with the butter
 and set it aside. Heat the olive oil in a nonstick skillet over
 medium heat. Add the ground turkey, the onions, green peppers, and
 garlic and cook until the turkey is no longer pink and is cooked
 through, about 8 minutes. Drain off any excess fat and sprinkle the
 meat mixture with the cumin. 

  Add the beans, tomatoes, chiles and adobo sauce to the skillet and
 bring to a boil over high heat. Reduce the heat to medium and simmer
 until heated through and slightly thickened, about 5 minutes. Remove
 pan from the heat and stir in the cheese and cilantro. 

  Spread the turkey mixture in the prepared baking dish, pressing down
 on it with the back of a spoon to make an even, compact layer. Combine
 the cornbread mix with milk and egg. Spread the cornbread batter over
 the turkey mixture and bake until the cornbread is golden-brown, 20 to
 25 minutes. Let the tamale pie stand for 5 minutes before cutting into
 squares and serving.

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  Herbed Pork Roast
  =================
    2 tablespoons finely chopped fresh sage 
    2 tablespoons fresh rosemary leaves 
    10 garlic cloves 
    1 tablespoon fennel seeds 
    1 1/2 tablespoons kosher salt 
    1 tablespoon freshly ground black pepper 
    1 tablespoon dry white wine 
    1 tablespoon olive oil 
    1 (6-pound) boneless pork Boston shoulder roast (not tied)

 Preheat oven to 275F. Blend together sage, rosemary, garlic, fennel
 seeds, salt, and pepper in a food processor until a thick paste forms.
 With motor running, add wine and oil and blend until combined well.

  If necessary, trim fat from top of pork, to leave a 1/8-inch thick
 layer of fat. Make 3 small incisions, each about 1-inch long and
 1-inch deep, in each side of pork with a small sharp knife, and fill
 each with about 1 teaspoon herb paste. Spread remaining herb paste
 over pork, concentrating on boned side, and tie roast with kitchen
 string at 2-inch intervals. 

  Put pork, fat side up, in a roasting pan and roast in middle of oven
 6 hours. Transfer roast to cutting board and let stand 15 minutes.
 Discard string and cut pork roast (with an electric knife if you have
 one) into thick slices.

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  Sweet Potato Fries
  ==================
    Nonstick vegetable oil spray
    1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut
      into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
    2 tablespoons olive oil
    2 tablespoons chopped fresh Italian parsley
    1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
    1 garlic clove, minced

  Preheat oven to 500F. Spray large baking sheet with vegetable oil
 spray. Toss sweet potatoes with oil in large bowl. Sprinkle
 generously with salt and pepper. Spread sweet potatoes in single
 layer on prepared baking sheet. Bake until sweet potatoes are tender
 and golden brown, turning occasionally, about 30 minutes. Transfer
 sweet potatoes to platter.

  Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet
 potatoes and serve immediately.

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  Greek Salad
  ===========
    1 head iceburg lettuce
    1 head romaine lettuce
    1 lb. plum (roma) tomatoes
    6 oz. greek or black olives, sliced
    4 oz. radishes, sliced
    4 oz. feta cheese
    2 oz. anchovies (optional)

  Dressing:
    3 oz. olive oil
    3 oz. fresh lemon juice
    1 teaspoon dried oregano
    1 teaspoon black pepper
    1 teaspoon salt
    4 cloves garlic, minced

  Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in
 quarters. Combine lettuce, tomatoes, olives, and radishes in
 large bowl. Mix dressing ingredients together and then toss with
 vegetables. Pour out into a shallow serving bowl. Crumble feta
 cheese over all, and arrange anchovy fillets on top (if desired). 

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  Breakfast Bread
  ===============
    2 packages (.25 oz. each) active dry yeast
    2 cups warm water, divided
    1/4 cup plum pastry filling
    l/4 cup vegetable oil
    l/4 cup sugar
    1 tablespoon honey
    2 teaspoons salt
    1 1/2 teaspoon ground cinnamon
    2 eggs
    6 to 6 1/2 cups unbleached all purpose flour, divided
    8 teaspoons wheat gluten
    1 cup raisins 
    1 cup walnuts, coarsely chopped
    1/3 cup dried cranberries
    1/3 cup chopped dried apricots
    1/3 cup chopped dried apple

  In mixing bowl, dissolve yeast in l/2 cup warm water. Add l l/2 cups
 warm water, plum filling, oil, sugar, honey, salt, cinnamon, eggs and
 3 cups flour and wheat gluten. Beat until smooth. Stir in enough flour
 to form a soft dough. 

  Turn onto floured surface; knead until smooth and elastic, 8-l0
 minutes. Place in greased bowl, turning once to grease top. Cover and
 let rise in a warm place until doubled, about 1 hour. 

  Meanwhile, mix fruit and nuts in bowl and set aside. Grease two
 (9x5x3-inch) loaf pans;

  Punch dough down. Turn onto lightly floured surface; divide in half.
 Sprinkle each with half of fruit and nut mixture; knead well. Shape
 into loaves. Place in prepared loaf pans; oil top of loaves. Cover
 and let rise until doubled, about 45 minutes. 

  Bake in a preheated 375F oven for 35-40 minutes or until golden
 brown. Cover loosely with foil if top browns too quickly. Remove
 from pans to wire racks to cool.  

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  Berry Tiramisu
  ==============
    3 pints blueberries 
    2/3 cup granulated sugar 
    3 tablespoons fresh lemon juice 
    3 (6-ounce) containers raspberries 
    About 40 Italian-style ladyfingers (savoiardi) 
    1 (16- to 17.5-ounce) container mascarpone, at room temperature 
    2/3 cup confectioner's sugar 
    1 cup heavy cream 

  At least 8 hours before serving the tiramisu, combine the
 blueberries, granulated sugar, and lemon juice in a heavy-bottomed,
 nonreactive medium saucepan. Bring to a boil over medium heat,
 stirring occasionally to dissolve the sugar. Reduce the heat to
 medium and simmer, uncovered, until the berries give off their
 juices, about 5 minutes. Add the raspberries and cook until they
 are heated through but still hold their shape, about 2 minutes.
 Remove from the heat. 

  Arrange half of the ladyfingers in a 9 x 13-inch baking dish,
 trimming them as necessary to fit. Spoon half of the hot berry sauce
 evenly over the ladyfingers. Top with the remaining ladyfingers,
 then the remaining sauce. Let stand until cooled, about 30 minutes. 

  Combine the mascarpone and confectioner's sugar in a medium bowl.
 Using an electric mixer on low speed, gradually beat in the heavy
 cream. Spread the mascarpone mixture over the ladyfingers. Cover
 loosely with plastic wrap and refrigerate until chilled, at least
 4 hours. Serve chilled.

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   This Week's Culinary Quiz Answer: Avocado Pear

    In Jamaica when you talk about pears you can only be referring
   to one thing; the avocado pear. This is traditionally served as
   an accompanying vegetable during cooked breakfast and dinner
   courses. It is also sometimes enjoyed with a flat, dense cake
   known as a "Bulla".

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