I am another who just loves Sharon's Salmon Quiche! Yum! And I adore Deborah's Paella Salad, too! I wouldn't have hurt feelings if someone wasn't too crazy about a recipe I posted as long as they don't "bash" it and just nicely state that it wasn't for them. We all have different tastes as is so obvious by this thread alone! But I do see Sherry's point, too. There are a couple of recipes I've tried that many of you rave about and I just scratch my head and go "huh?", but we'll leave those be. I tried lots of new recipes this year, and just some that made my "keeper" file: Pear & Candied Walnut Salad....Rachel Ray Stuffed Pork Chops...The Neely's Chicken Alfredo Pizza....Cooking Light Great Lakes Salmon Chowder....Midwest Living Magazine Ultimate Shrimp Scampi....from allrecipes Roasted Carrots with Thyme & Garlic....rosemarythyme Capuccino Mousse....Midwest Living Magazine Peppermint Bark....Sharon (Chase) Pork Saltimbocca with Polenta....Cooking Light The only bomb I can remember was a knock off recipe that really tasted nothing like it's namesake, Boston Market Meat Loaf. But I try lots of new things and if we don't like them I simply toss the recipe so I don't remember most of the others. Linda

Whoa, Suero, that eggplant app sounds amazing! I have to be honest and admit that is something I am more likely to make for lunch instead of a party...more for me :-) I love apples and pears, garyfx! I'm trying to put together a menu that doesn't require a fork... Any recipes involving those fruits to share? I've also thought about using a tart pear paste with the Brie instead of fig. Holly Kay and Bumble---- like the idea of asparagus in phylo. What length of asparagus spear? Any sauce or purée or anything else in the phylo aside from Parmesan? Is it dry? Mtnrdredux: we make champagne cocktails often, usually just making them up as we go along. (When my mother tells me she's bringing a new recipe to try when she comes down to spend the weekend she's almost always referring to a new drink, preferably with champagne or grey goose :-). We have that particular cocktail at holiday parties because it has a festive look from the green lime and red cranberry and a gorgeous color from the pomegranate juice. Also it's easy to make a non alcoholic mock-tail that looks just the same. They can be made one at a time two parts champagne to one part p juice, squeeze of lime and a frozen cherry-- or if I've had time, a couple of them strung on a holiday toothpick. Or you can mix up a batch like punch and drop in the lime and cranberry as the glasses are filled. You can use prosecco for similar results and if we have lots of people I do. But we buy champagne by the case and usually use that.

For most people, this time of the year means BBQ, (except for here where we seem to have nothing but cold and rain), so here's something for the Barbeque that is really easy and delish! (from Webers Big Book of Grilling) Saffron Orange Rotisserie Chicken Marinade: 1/4 c extra virgin olive oil 1 tbsp coarsley ground white peppercorns, (I just used black) Grated zest from two oranges 2 tsps minced garlic 1 tsp finely chopped fresh rosemary 1 tsp finely chopped fresh thyme 1/4 tsp saffron threads 1 whole chicken 4-5 lbs 1 whole orange, washed 1 bay leaf juice from 2 oranges kosher salt In small bowl whisk together oil, peppercorns, zest, garlic,rosemary, thyme and saffron. Remove and discard the neck, giblets, wing tips and any excess fat. Rinse chicken well inside and out and pat dry with paper towels. Rub the marinade all over the inside and outside of the the chicken. Place the whole orange,(I pierced mine a few times with a skewer), and bay leaf in the chicken cavity and truss with cotton string or metal skewers. Place the chicken in large resealable bag and pour in the orange juice. Press the air out of the bag and seal tightly. Turn the bag to distribute the juice, and place in a bowl and refridgerate for 8-24 hours, turning occasionally. Remove chicken from the bag and discard the juice. Season chicken with salt. Center lengthwise on the spit, running the skewer through the orange, and let the chicken rotate over direct medium heat until juices run clear and internal temp reaches 170F in the breast and 180F in thickest part of thigh, about 1 1/2 hours. Turn off BBQ and remove spit from the grill. Slice the chicken from the spit onto a cutting board and cover loosely with foil and let rest for ten minutes. Remove trussing, orange and bay leaf, cut into serving pieces and serve warm. Note: this can also be cooked over indirect heat, and a little rum can be added to the marinade to give it a little boost. Shelley

Yesterday I finally made it up to Trader Joe's. I went armed with a list compiled from the huge thread here of TJ favorites. Of the five or six "must haves" on my list, they were out of three---Rosemary ham, cooked lentils and scallion pancakes. I did get a tarte d'alsace for DH, organic tomato and roasted red pepper soup, and orange champagne vinegar from my list. I also purchased chicken and apple sausages, which we will have for dinner tonight with pasta, various crackers and other items. I forgot my cold food carrier so I bought one of their zippered, insulated totes which I will definitely use a lot for other purposes. When the checker asked why I was buying it and I told her I lived pretty far away and had never been there before, I became an instant celebrity. She rang a bell, welcomed me to the store, gave me a beachy patterned carryall for my groceries, a bag of plantain chips which she said was her favorite TJ snack, and a bouquet of flowers! We've tried the plantain chips and have sampled the roast beef, olive and fig crackers, some other kind of round pale yellow seasoned cracker., hummus and various other foods. They were all good except for the "organic vine ripened tomatoes," which were as hard as rocks, mealy, and did not taste anything like a tomato, and the plantain chips, which taste like I imagine chicken feed would taste. We've yet to try most of the things I bought, but except from the lovely warm welcome I was underwhelmed by the experience. On the up side, I now feel a bit less like I am missing out on a great culinary treasure trove living so far from civilization and I see that nothing can touch the home grown produce I am so lucky to be able to buy from pickup trucks that park around the courthouse on Saturdays. If anything we've bought proves a must have for me I will enlist my daughter to pick it up and bring it down, but I won't be making any more special trips.