Conference turris::cooks

    New England ... August ... ZUCCHINI!
    
    As all gardeners, neighbors of gardeners, friends and co-workers
    of gardeners, random strangers, etc know, August is the time when
    zucchini has lost all vestiges of civilization and is running 
    rampant all over the New England countryside.  So, for a truely
    New England August dish, hollow out a large (say 2 foot long by
    6 inch wide) zucchini, fill it with stuffing, and either 
    microwave or roast in your oven. 
    
    August is also the month that the tomato crop comes in, and comes
    in, and comes in....
    
    Anything with clams is pretty New England-ish.  I'd stay away from
    the hot chowders, corn or clam, in August, unless you're up in
    the mountains and it's cooler there than here.  Fried clams, complete
    with coleslaw (mayo dressing) and a generic white roll seem to be
    "real" New England cooking for August.  Or lobster with corn on
    the cob, and watermelon for desert.  Most of the other New England
    specialties seem to require hours of cooking (boiled dinner, beans)
    which is not what I'd like to do in the heat of the summer.
    
    -Louise

    Hot dogs, brown bread and baked (red kidney) beans!

    Louise,
    I have one question: How do you clean out the insides of a 2 foot
    long zucchini? With a long spoon? This sounds great,but I haven't
    the foggiest idea how to start.
    
    Thanks,
    Beth

    Hey, I never thought of using the vacuum!  What an image!
    
    No, really, you don't WANT to eat a 2-foot-long zucch.  The
    smaller ones are better.  But if you have one from your garden
    or the garden of a friend, slice it in half lengthwise and
    then you can scoop the seeds out with a large spoon.  
    
    The smaller ones are good stuffed too but, since you HAVE to 
    take the tough seeds out of the big base-ball bat ones, they
    really lend themselves to stuffing.
    
    New England note: lock all car doors in August.  The subject of
    zucchini over-production came up in conversation yesterday, and
    the woman I was talking with mentioned that she really *had*
    left over-produce zucchini in people's cars in parking lots.
    More as a snicker than anything else, but be warned, it DOES
    happen!

    --Louise

    DM, thank you for reminding us that we can make a difference in
    the lives of less fortunate Americans.
    
    Back to the "real New England" dinner....
    
    How about crumb-topped blueberry pie?  When I was a child we used
    to gather wild blueberries in western Connecticut in August.

    Did anyone mention Codfish cakes yet?  And Indian pudding?
    
    

    
    
    	Of course, there's the ever-popular cranberry bread, cranberry
    	relish, etc.
    	I think Boston baked beans are a must.
    
    	-dmd
    

    thanks, all for the suggestions! Keep 'em comin! 
    
    I think the corn or clam chowder might be too hot  for August
    (temps will be about 115 then). The Boston Baked bean sounds
    good, but every time I make homemade beans, I screw 'em up! If
    someone knows a fool-proof (pat-proof) recipe, please let me know
    or a pointer to a note!
    
    The clams and lobsters from around here are from the Pacific (I
    think) and just wouldn't be the same as a Maine Lobster :*)
    Also, I can't find any haddock or flounder.
    
    I'm getting some great ideas, tho, so keep the suggestions coming!
    
    thanx all!
    
    pat
    

    One of the problems of moving away from home is you forget all the
    things that your parents have that you used to use (it's only a
    matter of time before my parents notice a few things have taken
    a walk right after I visit).  One of the next things that will have
    to be 'liberated' is a great little cookbook put out by the Kahlua
    people.  If anyone has this book there is a great recipe for baked
    beans in there.  You can either make the beans from scratch or buy
    them canned and add the Kahlua, leaving enough time for the tastes
    to blend.  Absolutely outstanding.  Sorry I don't have the book.

    You can dress up the canned Boston Baked Beans by placing them in
    a crock pot and adding such things as:
    
    		Chopped onion or cut a whole onion in half and add to
    		beans
    		Worcsetershire or A-1 Sauce
    		Tomatoe Catsup
    		Brown sugar if you like sweeter beans
    
    The amount of these are to taste.
    
    Heat until done
    
    Buy canned Brown Bread this is then sliced, steamed and
    served with butter
    
    Serve the above with top quality frankfurters as previously
    mentioned.  This was always my mother's traditional Saturday
    night dinner while I was growing up.

    			Phoebe Bigelow's Hash
    
    Cooked boiled potatoes (peeled, sliced) to fit your skillet
    1 Large onion cut in half top to bottom & sliced the same way
    One slice of bread cubed
    Salt port, diced  (amount up to you, FOR FLAVOR, say golf ball size)
    Oil (I use olive, this replaces additional salt pork but needed for
         frying.
    
    "Try out" the salt pork (fry till it turns brown and fat comes out),
    add onion and fry till translucent.  
    
    Add the rest of the ingredients and cook till hot.  This can be done
    ahead and reheated.
    
    Also, you can add diced gerkins and use it to stuff a bird.
    
    
    I'm not sure where this originated but I have eaten several times my
    weight of it.  It is at least as old as the Depression and forever
    afterwards was Saturday lunch wherever my grandmother was.  
    

    			Grammy's Boiled Dinner
    
    		Potatoe's		green/string beans
    		cabbage             	smoked ham
    
    Put ham, cabbage, potatoe's and beans in a soup pot with salt and
    pepper to taste.  Cook until all ingredients are done.  sorry for the
    lack of preciseness but I never cook like that.  I can remember as a
    kid I really hated this but now that I am older and living away from
    the area it sure reminds me of New England -- it is especially good
    with fresh garden vegetables.
    
    Oh ya, Grammy was from Fitchburg (Cleghorne to be exact)!

Put lots of root vegetables, cabbage and meat in a large pot with overly salty
preserved meat.  Cover with hard water.  Add more salt.  Boil until all of the
ingredients have the same color texture and flavor.  Salt again and serve.

Note:  If it's near St. Patrick's Day, add green food coloring.

    				KRIS'S OVEN BEEF STEW
    				 First made 01-14-70
                                     Wayland, MA
    
    
    
    2 lbs  boned chuck/bottom of round in 2"cube
    1/4 cup flour
    3 Tbsp Olive Oil
    1 tsp salt
    3 Tbsp Prepared Mustard
    2 1/2 cups tomato juice
    5-6 white potatoes, cut up
    12 small white onions (or larger onions cut to approximation)
    12 pared small carrots (cut up, your choice)
    10 ounces Frozen corn or one can drained
     1 small turnip cut in chunks*
    
    Start heating the oven to 350 Degrees F while you prepare the rest
    
    1. Flour meat and brown in hot oil in skillet on all sides (15-20 min)
    2. Re remove meat to 5 quart casserole
    3. Add salt, mustard and flour to skillet, slowly add tomato juice,
       stirring constenty; pour over meat.
    4. Bake covered for 1 hour
    5. Add veggies except corn and bake covered 45 min.
    6. Add corn and bake covered for 15 min or till all is tender.
    7. Stir to mix before serving.
    
    
    Note:  In a hurry I have been known to just throw this together and it
    still turns out fine.  The flouring/browning of meat adds to thickening
    of juice in the end though.

     Aunt Honey's Molasses Cookies                         Makes 4 doz.
     ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
     Edna 'Honey' Newton, Mechanic Falls, Maine
     
     These cookies have a very old-fashioned taste and texture, not too
     sweet, but spicy and cake-like. They are similar to the 'Joe
     Froggers' which are sold at the Public House Bakery in Sturbridge.
     A large glass of cold milk or a mug of coffee for dunking is a
     must.

          1 cup sugar                    1 tsp. cinnamon        
          1 cup molasses                 1 tsp. cloves          
          1 cup Crisco shortening        1 cup hot water           
          1 tsp. salt                    3 tsp. baking soda        
          1 tsp. ginger                  6 cups flour (approx)

     1. Preheat oven to 350F.
     2. In a large bowl, cream sugar and shortening.
     3. Stir in molasses and spices.
     4. Dissolve soda in water and add to mixture.
     5. Mix in flour one cup at a time until dough is firm enough to
        handle (mixture will still be sticky).
     6. On a well floured board, roll out dough to a thickness of
        1/4 inch.  Cut out with round cookie cutter.  Carefully
        transfer to greased cookie sheet.
     7. Bake 10-12 minutes until puffed and lightly browned.

     Cream of Tartar Biscuits                           Makes 12-14
     ~~~~~~~~~~~~~~~~~~~~~~~~
     Isobel Dickinson, Bangor, Maine

     For a delicious, quick dessert, split warm biscuits, butter them,
     and drizzle with molasses.  For breakfast, slice left-over
     biscuits in half, butter lightly, and toast on a griddle. Spread
     with peanut butter, jam, or jelly.
     
          4 cup flour                  
          2 tsp. baking soda           
          4 tsp. cream of tartar  
          pinch of salt            
          2 lumps shortening (size of an egg)
          1-1/2 cups milk       

     1. Sift together dry ingredients.
     2. Add shortening.  Blend with whip of beater.
     3. Add milk.  Don't knead.  Work with hands.   
     4. On floured board, roll out dough to 1-inch thickness.
     5. Cut out with a round bisquit cutter.
     6. Bake on greased cookie sheet at 425-450F for 20 minutes.

     Maple Glazed Squash
     ~~~~~~~~~~~~~~~~~~~
     Kay-Lee Bell, Sterling, Massachusetts

          2 medium acorn squashes, peeled and cut in 1/2-inch dice 
          4 Tbsp. butter, melted  
          1/4 cup maple syrup
          salt and pepper to taste      

     1. Place squash in 2 quart casserole dish.  Pour in melted butter
        and gently toss.
     2. Add Salt and pepper to taste.
     3. Bake at 375F until squash is tender and the outside has begun
        to crisp (about 20-30 minutes).
     4. Drizzle maple syrup over squash just before serving.

     Date-Filled Cookies                               Makes 2 doz.
     ~~~~~~~~~~~~~~~~~~~
     Elsie Harris, West Minot, Maine

            
     Cookie Dough:
          1 cup butter                   3 eggs, beaten           
          1 cup sugar                    3 cups flour    
          1 cup brown sugar, packed      1 tsp. vanilla     
          1 tsp. salt                    1 tsp. baking soda 

     Date Filling:
          1 pkg. (8 oz.) chopped dates 
          1/4 cup chopped walnuts
          1/4 cup sugar    
          1/2 cup water
     

     1. Make filling:  Cook filling ingredients over medium heat in small
        saucepan, stirring constantly until mixture thickens.  Remove from
        heat.  Cool. 
     2. Make cookie dough: Melt butter.  Add sugars and eggs.  Mix thoroughly.
        Stir in flour, vanilla, soda, and salt. Chill until firm enough to 
        handle.
     3. Roll out dough to 1/4inch thickness.  Cut out cookies with round 
        cutter (approx 3-inch diameter).
     4. Place a prtion of filling on top of each round.  Top with a second 
        round and pinch edges.
     5. Bake on greased cookie sheet at 375F for 10-15 minutes.

    			KRIS'S NEW ENGLAND BOILED DINNER
    		              First made 01-19-70
                                  Wayland, MA
    
    Corned beef brisket
    1 Onion, sliced
    4 Cloves
    6 Whole black peppers    (these can be put in cheesecloth)
    1 Bay leaf               (so they can be easily removed  )
    1/2 tsp rosemary, dried
    1 Clove garlic
    2 Green pepper rings (chopped up or whatever)
    1 stalk  celery
    1 carrot, peeled
      Parskey sprigs
    1 head Cabbage (Savoy preferably)
    6+ pared Medium potatoes
    6+ pared White turnips (equivalent Rutabagas cut up)
    6+ pared Carrots, in chunks
    
    1.  Buy halfa barisket (4-5 pounds) Place in deep kettle & cover with
    	water.  Dump water after 2 hours and start over.  (Gets rid of salt.)
    2.  Add onions, studded with cloves, whole peppers, bay leaf, rosemary,
        garlic, green pepper, celery, carrot & parsley.  Bring to boil,
        covered; reduct heat.  Simmer half brisket 4 - 5 hours or until fork
        tender.
    3.  About 45 minutes before meat done, skim excess fat and add
        potatoes, carrots & turnips.
    4.  Simmer, covered 45 minutes.
    5.  Add cabbage, cut in wedges & core pared to minimum, burry in
        liquid.  Cook atill soft.
    
    Note:  Pass mustard, mustard pickles or horseradish.
           Slice meat if you can or just place chunks on your plate.

           
                     SAVORY HARVEST WOK STEW
                         Wilton, N.H. 
                       September, 1991
 
     I invented this stew because it's made up of things in my
     garden - usually things in abundance! I first made it this
     past september when the first cool weather showed up. It's
     really easy. I make it in my WOK!

     Here are the ingredients and the preparation. 
     Amounts are what will fit in the wok. This is hearty.
     ** means it came from my garden
   -  Sirloin tips cut into strips or cubes and marinated. I use
      house of Tsang mandarin marinade. I used about 1/2 lb of tips.
   -  1 spanish onion, cut in 1"cubes
   -  1 whole tomato, with core cut out, cubed.**
   -  1 zuchinni (5-6" long and 2" in diameter)quartered lengthwise
      and cubed. **
   -  3 - 4 new potatoes, peeled and cubed
   -  1 medium red pepper ** cut in strips
   -  1 medium green pepper ** cut in strips
   -  7 or 8 whole baby carrots with 1" of the tops left on, peeled ** 
   -  4 cloves of garlic, 2 pressed, 2 sliced
   -  3/4 cup flour
   -  fresh chopped parsley **
   -  1 tbsp cornstarch
   -  1/2 cup red or white or blush wine (basically, whatever's in the fridge)
   -  1/2 cup beef bullion
   -  1 tbsp olive or peanut oil
      Make the bullion. Drain meat and discard marinade, dredge in flour.
      Heat wok and oil to 375. Brown meat on all sides. Add onions and
      garlic and cook with meat. When onions are soft add wine and then
      vegetables. Add about half the bullion. Add a little water if needed.
      reduce heat and simmer meat and veggies till tender yet crisp. Mix 
      cornstarch in with the remaining bullion and smooth. Add to stew to
      thicken. Let simmer a while longer till things are cooked to desired
      consistency. Season with parsley salt and pepper.

      A good way to speed this dish up is to steam carrots
      and potatoes while browning meat, then add with the rest.
  
      This is great when served with fresh buttered sourdough bread.     

                      **~ enjoy ~**     
        




    

    				Toll House Cookies
    			      New England Toll House
    				    Whitman, MA
          Introduced on radio series "Famous Fopods from Famous Places"  1939
    
    2/3 cup Shortening (part butter/margerine)
    1/2 cup Sugar, Granulated
    1/2 cup Sugar, Brown (packed)
    1       Egg
    1 tsp   Vanilla
    1 1/2 cups White Flour
    1/2 tsp Baking Soda
    1/2 tsp Salt
    1/2 cup Nuts, Chopped (walnuts)
    16 ounces Semi-sweet Chocolate Chips
    
    Heat oven to 375 degrees F.  
    
    1.  Mix shortening,  sugars, egg and vanilla thoroughly.
    2.  Measure flour (for a softer, rounded coiokie add 1/4 cup more
    	flour)
    3.  Stir dry ingredients together; blend in.
    4.  Mix in nuts & chocolate pieces.
    
    5.  Drop rouonded teaspoonfulls of dough about 2" apart on ungreased
    baking sheet.
    6.  Bake 8 - 10 minutes or till delicately browned.  (Cookies should
    still be soft.)  Cook slightly before removing from the sheet.
    
    
    Yield: 48 - 60 2" cookies
    
    
    NOTE:  Place paper toweling on baking racks absorbs fat.

    				HERMITS
    			    Cape Cod  1880
    
    
    1 cup Shortening
    2 cups Brown Sugar (packed)
    2 eggs
    1/2 cup Cold Coffee
    3 1/2 cups Flour
    1 tsp Baking Soda
    1 tsp Salt
    1 tsp Nutmeg
    1 tsp Cinnamon
    2 1/2 cups Raisins, Seeded
    1 1/4 cups Nuts, Broken (walnuts)
    
    1.  Mix shortening, sugar & eggs thoroughly.
    2.  Stir in coffee.
    3.  Combine flour & dry ingredients; blend into shortening mixture.
    4.  Mix raisins & nuts into dough.
    5.  Chill dough at least 1 hour.
    
    6.  Heat oven to 400 degrees F
    7.  Drop runded teaspoonfulls of dough about 2" apart on lightly
    greased baking sheet.
    8.  Bake 8 - 10 min, or until almost no imprint remains when touched
    lightly in center..
    
    
    Yiels:  84 - 108 2" cookies.

    JOE FROGGERS
    from Old Uncle Joe of Marblehead, MA
    
    
    1/2 cup   Shortening
    1   cup   Sugar, White
    1   cup   Molasses, Dark
    4   cups  Flour
    1 1/2 tsp Salt
    1   tsp   Soda, Baking
    1 1/2 tsp Ginger
    1/2   tsp Cloves, Ground
    1/2 tsp   Nutmeg
    1/4 tsp   Allspice
    
    
    1.  Mix well shortening & sugar.  Stir in molasses & water.
    2.  Mix all dry ingredients; ablend into shortening mixture.
    3.  Chill several hours or overnight.
    
    
    4.  Heat oven to 375 degrees F.
    5.  Roll dough 1/4" thick on floured board.
    6.  Cut into 3" circles & sprinkle with sugar.
    7.  Place on well-greased baking sheet.
    8.  Bake 10 - 12 min.  Leave onj baking sheet a few minutes before
        moving to prevent breaking.  
    
    
    Note:  Chewy.  Store in covered cooky jar.
           No - there are no eggs.
    
    Yield: 36 - 48 cookies
    Yield: 36 - 48 cookies.
    

			Boston Brown Bread

	1 cup rye or barley flour
	1 cup corn meal
	1 cup Graham or Oat flour
	2 cups sour milk, OR 1 3/4 cups sweet milk
	3/4 TBLS soda
	1 tsp salt
	3/4 cup molasses
	Add raisins, if desired...

	Mix all together and steam in mold for 2 1/2 - 3 hours..

	This was a staple of Saturday night supper.
	Which consisted of  Boiled Hotdogs,
			    Homemade Brown Bread
			    Homemade Baked Beans (see note #894.1)

  			Stuffed Bread
    
    	1 Whole Italian Bread
    	1 lb. Ground Beef
    	3-4 medium Potatoes
    	3 Carrots or 3/4 can of Carrots
    	1 small Onion
    	1 Egg
        1 Tsp. Bells Poultry Seasoning
   
    Cut bread in half and remove the inside filling and place bread pieces 
    in a large bowl.  Set aside the two bread shell halfs.  In a skillet,
    brown ground beef and onion - drain.  Boil potatoes and carrots
    until soft, cut into bite size chunks.  Mixed together in large
    bowl with bread filling - vegetables, ground beef, seasoning & egg.
    Stuff into bread shells until full.  Wrap shells in foil and bake
    at 350 degrees for 20 minutes.  Slice and serve hot with gravy.
    
    Note: You can add/substitute your favorite meat/vegetables/gravy 

    Have been meaning to bring in thess recipes for Indian Pudding ever since
    I saw the call for New England recipes.  Plus, what would this listing
    be without Clam Chowder (or as we call it, Clam Chowduh).  So here
    goes.
    
    INDIAN PUDDING
    
    Scald 2 c milk in the top of a double boiler.
    
    Meanwhile, mix 1/4 c corn meal with 1/4 c cold milk.  Stir this slowly
    into the hot milk then cook over the hot water 20 minutes, stirring
    often.
    
    Add 1/2 c dark molasses, 1 tsp. salt, 1/4 c sugar, 1 tsp. cinnamon, 4 T
    butter.  Stir well and pour into a buttered pudding dish.  Pour 1 3/4 c
    cold milk over the top.
    
    Bake 3 hours at 250 degrees.
    
    Serve with ice cream, hard sauce or heavy cream.
    
    NOTE:  This is the traditional method and it is soft. should separate
    slightly (whey).
    
    
    
    CAPE COD INDIAN PUDDING
    
    4 c milk		1/2 c corn meal		2 T melted butter
    1/2 c molasses	1 tsp salt		1 tsp cinnamon
    1/4 tsp ginger	2 eggs
    
    Scald milk over hot water (double boiler).  Pour corn meal into hot
    milk very slowly, stirring constantly.  Cook over hot water 20 mins.  
    
    Combine butter, molasses, salt, cinnamon and ginger.  Beat eggs well. 
    Add the eggs and molasses mixture to corn mixture, stirring well.
    
    Pour into a greased baking dish, place in pan of hot water.  Bake at
    350 degrees for 1 hour.  Serve with hard sauce, plain or whipped cream,
    or ice cream.
    
    
    
    HARD SAUCE
    
    Cream 1/3 c butter (room temperature) thoroughly.  Beat in 1 c
    confectioners sugar gradually until VERY light (like whipped cream). 
    Beat in 1/2 tsp vanilla, drop by drop.  Add tsp boiling water, drop by
    drop, only if it separates.
    
    May be served chilled or at room temp.
    
    Variations:		- Flavor with 1 tsp brandy
    			-   "     "   1/3 tsp lemon extract or 1 tsp juice,
    						and 1 T grated lemon
    			-   "     "   2 tsp. orange juice and 2 T orange rind 
    
    
    
    
    CLAM CHOWDER (CHOWDUH)
    
    Dice 2 inch chunk of salt pork.  Cook slowly until fat melts and
    pieces are crisp.  Take out pieces and reserve.
    
    Cook 1 c chopped onion in fat until golden.  Add 1 c chopped potatoes,
    2 c boiling water and simmer 20 mins.  Add 1 pint (canned or fresh)
    chopped clams (I use the canned and add the juice).  Cook 2 minutes.
    
    Add 2 c hot milk, 3 T butter, salt and pepper to taste.
    (I usually use 1 can evaporated milk and about 3/4 can of water in
    place of the hot milk.)
    
    Serves 4 with pork bits garnishing each bowl.
    
    
    Now THAT's New England!
    

    				HASHED BROWN POTATOES
    
    4  Med/Large    Potatoes (boiled)
    1               Onion, Chopped  (to taste)
    1  Teaspoon     Salt
    1/4 Teaspoon    Pepper
    3  Tablespoons  Bacon Drippings
    3  Tablespoons  Other Fat  (oil, margarine, butter, more bacon fat,
                    etc) 
    
    
    1. Cook the potatoes just till soft (approx 45 min).  DO NOT OVERCOOK.
       Cool and refrigerate till cold.
    
    2. Peel potatoes, cut into bite-sized pieces (do not grate). 
       Approximately 4 cups.
    
    3. Melt bacon drippings/other fat in heavy skillet (10 inch) till hot.
       Add onions and cook till translucent.
    
    4. Add potatoes, stir and continue to cook till potatoes are golden
       brown stirring occasionally.  Add salt & pepper, stir and serve.
    
    
    
     Note:  This is great as is but better with ketsup.

    The previous note is great, except they are not hash Brown Potatoes..
    They are known throughout New England as Home Fries.  This was the way
    cooks used up those extra boiled potatoes.  Hash Brown Potatoes, are
    grated raw potatoes, cooked the same way, but raw not boiled.
    
    Just my .02...
    bon

    I need some culinary advice.
    
    I will be in Switzerland on business in mid-December, and a couple
    of net-friends have invited me to stay on and spend Christmas 
    in the Netherlands with them.  
    
    I would like to contribute something regional (New Hampshire or at
    least New England) to Christmas dinner. I will do the obvious 
    and bring them some maple syrup, but I  would like some suggestions 
    on something I could make there that wouldn't be well-known to them.
    
    The only idea I've had is to bring some canned pumpkin and do a maple
    syrup sweetened pumpkin pie.  (Does anyone have a good recipe for
    this?)  
    
    Can anyone suggest anything else  that is portable, not too large, and
    would not spoil in 2 weeks of  travel?
    
    I don't think my skills are up to yeast bread  -- and there is not
    enough time to practice before I go!
    
    I've been to Europe several times, but never to Holland, so I don't
    know a lot about the food there.  I did read in a guide books that
    pancakes were common, but somehow I doubt that they see a lot of real
    maple syrup.  Can anyone tell me more about Dutch food?  (Either in
    mail or as a new topic perhaps?)
    
    Thanks!
    
    Holly

	Rep .31  Holly


	The maple syrup is a good idea but I wouldn't bother with the
	pumpkin though. You'll have no problem finding it in Holland.
	The pie idea is a good and knowing the Dutch a pumpkin cheese
	cake glazed with maple syrup would also go over well. There's
	probably a recipe for one in this file somewhere. I have a 
	good one if all else fails. Have a good trip Holland, it is 
	one of my favorite places. Amsterdam is a really nice place
	during the holidays.


	-mike

    Bring something spicy and it will certainly be un-Dutch.  :-)
    
    When I was in Amsterdam I ate mostly at the (many! good!) ethnic
    restaraunts there, because Dutch food wasn't very exciting - meat and
    potatoes for dinner, tosti's (basically grilled cheese) for lunch,
    pannekoken (sp) for breakfast, which is a heavy, thick pancake the size
    of a plate.  (We had ours with syrup but I don't know if that is Dutch
    standard, or provided for tourists' benefit.)
    
    How about Boston baked beans?
    
    And they do package live lobster for travel at the airport.
    
    D!

    Thanks.  I would love a cheesecake recipe as mentioned in .33!
    
    I think the lobster might get a little ripe during the 10 days
    I'm over there on business before Christmas...otherwise an interesting
    idea!
    
    

    D!
    Many dutch folk I know have a real fondness for indonesian cooking.
    Sort of like the british liking curry I guess. 
    
    being germanic I'd say the things that we never ate at our house
    that I think are quite north american are things like:
    stuffing in the turkey, cranberry sauce, sweetpotatoes/yams,
    and fruit cake (although there are european versions of this,
    they are quite different than the north american one).
    
    For lobster or seafood you could probably bring canned and make a 
    nice seafood soup (yum!)
    
    Monica

        Many dutch folk I know have a real fondness for indonesian cooking.
        Sort of like the british liking curry I guess.
     
    Yeah, I know, I had ristaafl (sp?) twice in my 10 day stay.  mmmm!!!
    
    D!
    
    PS: For non-Dutch visitors, ristaafl, or however you say it, means rice
    table and it's sort of a sampler of indonesian food, with a dozen or so
    small bowls and plates of varioues curries, etc, with rice.

	Rep .35  Holly

	The recipe in 60.26 is very close to the one I use and I like
	walnuts instead of pecans. The recipes in 60.5&.16 also look
	good. 


	-mike

    Mince meat?  Plum pudding?
    
    							Ann B.

    >    Mince meat?  Plum pudding?
    
    Wouldn't those be more English than New English?
    
    D!

    
    Order the lobster to be shipped in time to meet you at their home!
    
    

    How about something with cranberries?
    
    					andrew