1 : Eggplant
2 : lg Zucchini
1 : lg Red bell pepper
1/2 : lb Plum tomatoes
Salt : Salt and pepper
Olive : Olive oil
4 : lg Shallots
4 : Cloves garlic
2 : Stems fresh oregano
5 : Stems fresh basil
1 : qt Chicken stock
1/2 : Lemon
1 : Pumpkin
2 : tb Vegetable oil
Salt : Salt to taste
3 : lb Sugar pumpkin
Olive : Olive oil
Salt : Salt and pepper
2 : Sprigs thyme
4 : Cloves garlic
1 : qt Chicken stock
Unsalted : Unsalted butter (optional)
4 : sl Bread
2 : tb Melted butter
2 : Quails
1 : tb Butter
1 : ts Dried tarragon (scant)
2 : Turns of pepper
-from : -from a pepper mill
1 : c Fresh apple cider
2 : Green apples; diced
4 : tb Onion; diced
1 : And /2 teaspoons virgin
-olive : -olive oil
2 : Poblano chiles; peeled, seed
-and : -and diced
1/2 : ts Oregano or marjoram; toasted
1 : ts Sugar
1 : ts Lime juice
1 : ts Balsamic vinegar
1/3 : c Beef or venison jerky;
-grilled : -grilled and diced
4 : c Fresh apple cider
1/4 : c Fresh ginger; diced
1/2 : c Brown sugar
2 : ts Cinnamon
4 : Whole quail (bone in)
1 : ts Salt
1 : ts Black pepper
Apple : Apple Jerky Salsa
1/2 : ts Molido chile powder
Corn : Corn husks (or string) to
-truss : -truss quail
Apple : Apple Glaze
4 : ts Olive oil
1 : Onion; quartered and thinly
-sliced : -sliced
2 : ts Sugar
1 : c Dry red wine; preferably
-Pinot : -Pinot Noir
1 : c Defatted reduced-sodium
-chicken : -chicken broth
3 : tb Currants
2 : tb Drained capers
2 : tb Chopped fresh rosemary or
-tsp. : -tsp. dried, crushed
4 : Quail; about 6 oz. each
Salt : Salt & freshly ground black
-pepper : -pepper to taste
1 : ts Cornstarch mixed with 2 tsp.
-cold : -cold water
0: This is a favorite dish of German-speaking Switzerland
1: Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee
2: The potatoes should be boiled in their jackets the day before
3: These should be waxy potatoes of the potato-salad kind
4: The next day, peel them and grate them on the coarsest blade of the grater
5: Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly
6: When they have soaked up the butter or whatever, add more
7: Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top
8: Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish
9: Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes
10: The potatoes must stick together, but not to the bottom of the pan
11: When cooked, turn the cake out onto a plate, bottom side up, and serve
12: (Or alternately, brown the other side as well
13: )
14: Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes
15: Don't let them brown
16: Also note that in this version, the potatoes will need less fat
17: (2) Saute 2 - 3 1/2 oz
18: diced bacon before adding potatoes
19: You won't need any extra salt
20: (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it
21: From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini