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: (From "More Vegetables, Please" by Janet Fletcher
1: Harlow and Ratner, Emeryville, California; $16
2: 95, 1992) Peel the rutabagas, removing all traces of the thick skin
3: Cut them into 1/2" cubes
4: Peel the carrots and slice them about 1/2" thick
5: Scrub the potatoes well but do not peel them; cut them into pieces about the same size as the rutabagas
6: Bring a large pot of salted water to a boil over high heat
7: Add the rutabagas and cook 5 minutes, then add the remaining vegetables and cook until they are soft enough to mash but not mushy, about 15 more minutes
8: Drain thoroughly in a colander
9: Put the hot vegetables in a clean pot and shake the pot over moderate heat until the vegetables are completely dry
10: Remove the pot from the heat, add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed
11: Season to taste with salt and pepper
12: Transfer to a warm serving bowl
13: Garnish with parsley if desired
14: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
15: File ftp://ftp
16: idiscover
17: co
18: uk/pub/food/mealmaster/recipes/tn-94q3
19: zip