Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank Rebecca Field Jager for her delicious recipes this week and also for her generous donation of two autographed copies of her cookbook, How to Make !ove and Dinner at the Same Time. The winners of her cookbook are (Drum roll inserted here) Alison Newton and Rhoda MacMaster. -------------------------------------------------- Seafood Aficionado Fresh seafood delivered overnight. Selection of fresh fish, live Maine lobster, crab, shellfish and more. We stand behind every package we ship! http://html.chef2chef.net/goto.php?id=375 -------------------------------------------------- Fiery Artichoke-Zucchini Spread Spicy cayenne takes a dip in a refreshing artichoke-zucchini blend. Serve piping hot with thick slices of warm crusty bread. Yields 4 cups 1 (14-ounce) can artichoke hearts, drained and finely chopped 1 small zucchini, grated 8 ounces cream cheese 1 cup sour cream 1/4 cup grated Parmesan cheese 1 green onion, finely chopped 1 teaspoon lemon juice 1/4 teaspoon cayenne Combine all the ingredients in the slow cooker. Cook on LOW for 2 to 3 hours, and serve hot. Mama's Spaghetti Sauce and Meatballs Who doesn't love a Saturday night meal of good ol' spaghetti and meatballs? The secret to the sauce lies in the flavorful meatballs made with 3 kinds of meat. Serves 8 3 (23-ounce) cans good-quality tomato sauce 1 (5.5-ounce) cans tomato paste 1 onion, finely chopped 1 green pepper, finely chopped 1 clove garlic, minced 2 tablespoons Italian seasoning 1/2 teaspoon pepper 1/2 teaspoon salt 1/3 pound ground beef 1/3 pound ground veal 1/3 pound ground pork 1 egg 1/4 cup Italian-style bread crumbs 1/4 cup fresh-grated Parmesan cheese Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker. In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls. Transfer the meatballs to the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. -------------------------------------------------- Culinary Classics At Culinary Classics, we pride ourselves on giving you WHAT YOU WANT TO WEAR. Design the look that fits your style from chef coats, pants, shirts aprons, hats, vests and more. We offer sizes from XS through 7x and regular, long or short lengths are not a problem. We create custom made garments just for you from the finest fabrics, and we do so quickly and affordably direct from the source! We manufacture and apply custom options and embroidery on-site because a quality garment and your satisfaction is our top priority. In most cases, we require no minimums and quantity discounts are also available. We invite you to give us a try and see why thousands of satisfied customers have been returning to Culinary Classics year after year. Give us a call at 800.373.2963 and allow one of trained design consultants help you select what you want to wear or visit us on-line http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Fruit-and-Nut Roll Raisins, walnuts, pecans, almonds, and honey cuddle up in a rich, buttery pastry roll. Good served with coffee and covered in berries and whipped cream. Serves 4 11/2 cups flour 1/2 cup butter 1/4 cup sugar 2 egg yolks 1/8 teaspoon salt 1/8 teaspoon cinnamon 3 tablespoons cold water 1/4 cup honey 1/4 cup raisins 1/3 cup chopped almonds 1/3 cup chopped pecans 1/3 cup chopped walnuts In a bowl, cut the butter into the flour using a pastry cutter or 2 knives, then stir in sugar. Create well in the center, add the egg yolks and stir to form a paste. Stir in the salt, cinnamon and water and form into a ball. Cover in plastic wrap and refrigerate for at least 2 hours or overnight. On a floured work surface, roll out the refrigerated pastry into rectangular shape about 1/4-inch thick. Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts. Beginning at the long end, carefully roll up the pastry; shape the log into a wreath to fit into a 6-cup round baking dish sprayed with nonstick spray. Set the dish in the slow cooker, and cook on HIGH for 3 or 4 hours, or until golden brown. -------------------------------------------------- Jerky of the Month Club Do you know someone who just loves Beef Jerky? Of course you do, everyone does! Now you can give the gift that keeps on giving. Members of the Jerky of the Month Club receive a new flavor of Jerky delivered right to their door every month for 6 months! After all the Hoopla of the holidays is over, be remembered every month when your present arrives to the member. And Santa will thank you for helping to keep his sleigh load down! http://html.chef2chef.net/goto.php?id=172 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
