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Be Nice--Nice Is Good
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This Week's Theme: Favorite Ingredients - Mushrooms
Today's Recipe: Roquefort-Filled Mushrooms
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Here's a good one from Rosemary Zwick:
My wife and I were browsing in a crafts store when I noticed
a display of country-style musical instruments. After looking
over the flutes, dulcimers and recorders, I picked up a shiny,
one-stringed instrument I took to be a mouth harp. I put it to
my lips and, much to the amusement of other shoppers,
twanged a few notes on it. After watching from a distance,
my wife came up and whispered in my ear, "I hate to tell you
this, honey, but you're trying to play a cheese slicer."
THE WEEKEND EDITION
This week's theme: The Silver Palate Cookbook
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- Green Peppercorn and Mustard Dip
- Beet and Blue Cheese Salad
- Braised Scallions in Mustard Sauce
- Raspberry Chicken
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A WORD FROM THE CHEF
Readers of the free edition will find a surprise if they go to the
website today. I just hope they are pleasantly surprised. I'll
For several years I have been posting the daily recipe on the
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Then about two years ago Google, the soulless entity that
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They are notorious for canceling their agreement with small
publishers like me, and they never offer a reason or explanation
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Since I was unceremoniously booted out of the AdSense
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things back in the early days of Worldwide Recipes.
As a result, beginning today, the subscribers to the free edition
will get their recipes (and accompanying Food Funnies, Words
from the Chef, Bulletin Board messages, and Last Morsels) by
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I expect I'll be flooded with inquiries and complaints from people
who went to the website and were unable to locate today's recipe.
At least I'll know who reads this thing ... and who doesn't.
Mushrooms have traditionally been considered an autumnal
treat, but modern cultivation techniques have made most of
the mushrooms we eat available year-round. Whether you
consider them a seasonal delicacy or not, I think it's time for
some mushroom dishes. Here's the lineup:
Russian Mushroom Soup
Mushroom and Hazelnut Salad*
Tuesday's Soups or Salads
Wednesday's Side Dishes
Grilled Potatoes and Mushrooms
Quick Mushrooms with Garlic*
Thursday's Side Dishes
Beef, Barley, and Mushroom Casserole*
* Indicates recipes that will only be available in the PLUS Edition.
http://www.wwrecipes.com/plus.htm for details.
When James Beard published Hors d'Oeuvres and Canapés
in 1940, eating mushrooms raw was almost unheard of in the
United States. In fact, fresh mushrooms were difficult to obtain
in many parts of the U.S. until well into the '60s, and this
recipe is demonstrative of the enormous impact Mr. Beard
had on American tastes during the 20th century.
James Beard's Roquefort-Filled Mushrooms
8 oz (250 g) Roquefort or other good quality blue cheese
1/2 cup (125 ml) butter, softened
1 tsp (5 ml) dried mustard
24 medium mushroom caps
1/2 cup (125 ml) finely chopped green olives
Combine the cheese, butter, and mustard, mixing until smooth.
Pipe or spoon the cheese mixture into the mushroom caps and
sprinkle with chopped olives. Makes 24 to serve 6 to 8 as an
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Today's second recipe: Mushroom Pate
Today's bonus recipes from the WWRecipes Archives:
- Sardine-Stuffed Deviled Eggs
- Steamed Clams
- Beef Casserole with Walnuts
- Sausage and Apple Casserole
Today's Readers' Recipes:
- Crab Tostadas
- Rich Chocolate Coconut Tart
- Bleu Cheese Dressing
- Taco Pie
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THE LAST MORSEL
Italy. We are definitely talking about a warm and friendly nation
here. This nation is so friendly that the leading cause of injury
is getting passionately embraced by strangers. One time we
were at a restaurant near Rome eating a medium-sized Italian
lunch consisting of enough pasta to feed Lithuania for six months,
and we happened to mention that the wine tasted good. So the
restaurant owner insisted that everybody in our party *had* to
go see his wine cellar, which involved climbing down a set of
steep rickety stairs into the kind of dark, dank, spider-infested
basement that you often see in horror movies, wherein some
doomed character goes slowly down the stairs while dramatic
music plays in the background and the theater audience is
shouting, "DON'T GO DOWN THERE, YOU FOOL!" because
they know there's a lunatic lurking in the darkness with a
machete and an industrial staple gun. This basement was like
that, only it was occupied by something even more dangerous
than a homicidal maniac, namely, numerous barrels of wine,
which the restaurant owner insisted that we had to drink many
samples from, and quite frankly we wonder how we got out of
there. In fact some members of our party may still be down
there with the spiders, and we urge you to stop in and see them
(the spiders) during normal visiting hours.
Dave Barry, from "Dave Barry's Only Travel Guide You'll Ever
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