So, what is everyone doing today?

I think it had to with the digestive effects. (what do you call prune juice and vodka? A pile driver)

Sultanas

Cheryl

Has to be the dried ones - dried cherries work well too.

Quick recipe - I've shared this before.

Cooked rice Dried fruit - berries, raisins, cherries, cranberries

1 chopped sweet onion Butter Curry powder Water or broth if needed (just a little)

Cook onion in butter until translucent. Add dried fruit and curry powder and saute until aromatic. Add rice and mix well; rice should be uniformed coated and colored. If needed, add water/broth to help plump up the dried fruit.

Enjoy!

Cheryl

You can have mine!

Cheryl

Long story - lets just say that they never appreciated each other's finer points.

And it was my mother's mother.....

Cheryl

Go nab the latest issue of Cook's Illustrated! Cheryl

Hey, Ellice, if things work out okay, I'm taking a couple of weeks next fall for CATS Hershey and some time in Philadelphia and the DC area. Also, I'm madly in love with Alex Ovechkin and would love to catch a Caps game.

Darla

Darla! Keep me posted! I'm kinda sorta in between Hershey and DC.

90 min from Philly and 2 hrs from DC.

Sara

Ellice!!!!! OMG woman, I've missed you so much!

Welcome back, so good to see you again! I still have that book to return to you! lol

Caryn

Sounds good. Recipe please.

I'll trade you for this one.

5 Mushroom Lasagna by Brenda Palmer

1 box+ lasagna pasta or freshly made pasta

2 lb. mushrooms, your choice. I like to use standard white agaricus, portobello, shitake, oyster and enoki 3 T balsamic vinegar 3 cups heavy cream 1 teaspoon salt pepper to taste 3 shallots 6 cloves garlic 3 Tablespoons dry sherry 1 lb ricotta cheese 4 oz regiano parmesan cheese, shaved 2 eggs, beaten 1/2 lb mozzarella, shredded 1 medium tomato, sliced 1 medium tomato, diced 2 Tablespoons butter

preheat oven to 425 degrees F. saute shallots and garlic with butter in a skillet. reserving some enoki and/or portabello slices for the top, chop the rest of the mushrooms and saute with garlic and shallots. Deglaze your pan with sherry, add cream and vinegar. simmer a few minutes and set aside. It should still be thin.

beat eggs in a bowl, combine with parmesan, riccota, basil, salt and pepper and diced tomato.

spray 9x12 baking pan with vegetable oil spray and layer pasta noodles(you can use them dry, they don't need to be "oven ready"), dot pasta with lumps of riccota mixture, then pour msushroom crem over. You want to make this at least 3 layers deep. On top layer spread mozzarella. Arranve the reserved enoki or portablella slices and slices of tomato on top attractively.

If you are using dry pasta add 1/2 cup chicken stock poured into the corners of the pan and seal tightly with foil before baking.

If using fresh pasta omit any added moisture.

Bake pasta50 minutes. Allow to rest at room temperature at least 10 minutes before cutting

George

PS White Agaricus are plain old white mushrooms.

YUM!

If Ellice hasn't done it later today, I will.

Cheryl

Pat P

They must be VERY "regular!" Poor John only has to LOOK at a prune to spend the next two days on the loo!!!

Pat P

Chloresterol reduced EGGS? How on earth do they manage that? I`ve never seen those.

We used to keep Marans - those black and white speckled hens that lay the BROWNEST eggs, with the orangest yolks. Glorious.

Pat P

>

Rhubarb crumble`s great, too - made just the same way as Apple crumble (equal quatities butter.flour/sugar just crumbled up and laid on top of a pie dish half filled with stewed rhubarb/sugar then baked until golden brown).

Or you can do it with a sponge mixture instead.

Nice hot or cold, with custard or cream.

Pat P

That was a nasty one, Jim! LOLOL!

John does all the cooking in our house now, and has done for the last 14 years. Fortunately he enjoys doing it.

Another thing to do with Rhubarb is to make rhubarb and ginger jam. I was introduced to that by my Godmother and it`s wonderful.

You can always poison someone with the leaves, of course. ;-)

The leaves are excellent for cleaning discoloured saucepans, too - just boil themn for a while, and when you empty them they`ll be all clean and shiny.

Pat P

Ox Liver, bacon and onions in a lovely rich gravy? YUM!!!! Not Pig`s liver - too strong.

Pat P

Sounds good. I've done sponges before. Hmmm. Too bad I'd have to eat it all by myself.

I went and took a look at the rhubarb site for some jam recipes last night - the combinations with pineapple and blueberry weren't too appealing, but the ginger sounds good.

Dora

Pat P wrote:

Can someone please tell me what a sponge is?

One that I know of is a kind of cake and the other is what I use to wipe the sink and neither of them have any relationship to rhubarb in my house.

;))) Lucille

"bungadora" ,in rec.crafts.textiles.needleworkwrote: and entertained us with

I saw the woman who cooks that particular one this morning, and she will bring me the recipe. It is lovely in that the top is kind of crunchy, hard to describe but I know when she brings that to a bridge game you'd best be first in line if you want a piece.

I like rhubarb and ginger jam best, also melon and ginger jam is great. I often put some ginger in with rhubarb anyway, if you like ginger both compliment each other.