Kathleen; You are almost as bad as me.If they were to Judge fruitcakes. I would get the Blue ribbon but you would be in the running, for second. When I had the Pizzeria, I would take a few Pizza's to a Club on a Sat.nite after closing. One time, Mickey Shaunessy was there on St. Patty's Day, performing. So I made 5 Pizza's shaped like Shamrocks and sprinkled them with Parsley and Green Peppers. When I arrived, He was at the bar ( where else? ) He opened one, yelled and started doing the Irish Jig. Our table was always full of drinks.But we never bought any. Nancy : My daughter is going to make a greeting Card, from the Photo? It would be good for Dominoe's ?

jessyf, I have always just put the mousse into a big trifle bowl. It fits exactly. We put most of the food on a buffet, so I set it out there with some little bowls. I've never tried the cupcake papers, so I couldn't say. If you have the freezer space and tons of little bowls or ramekins, you could freeze individual servings that way. For a flourless chocolate torte, try that one I posted above. It's absolutely fantastic -- we aren't even big sweet eaters or chocoholics, and we were fighting over the last piece -- and VERY easy; you don't even have to separate the eggs. Here is another really great one I used to make: Passover Chocolate Parcel Torte 8 oz. butter/margarine 8 oz. semisweet chocolate chips 8 oz. sugar 8 eggs, separated whipped cream/nuts (optional) Melt butter/margarine with chips; remove from heat. Add sugar; add yolks, one at a time; beat after each. Beat 10 minutes until very thick. Fold in beaten egg whites. Pour 3/4 of the batter into greased and "floured" (with potato starch) pie or spring-form pan. Leave remaining batter in bowl; do not refrigerate. Bake at 325 F 35 minutes; cool. It will fall to form a shell. After cooled, pour in the rest of the batter and refrigerate. Top with whipped cream and/or nuts if desired, but it doesn't need it. You can also make it bigger by using crushed macaroons mixed with melted margarine for the crust.

Tricia posted a recipe a while back when she finally managed to make meatloaf similar to her mother's. I'm in the middle of making my MIL's meals (for her Christmas gift) and decided to try her recipe. It's very good! The best part is I know my MIL will think so too! It's old-fashioned comfort food of the best kind. I'll list the recipe as she wrote it, along with her comments. Thanks Tricia! Posted by triciae I've been trying to duplicate Mom's meatloaf my entire adult life. I realized some years ago a large part of my problem was the type of ground meat plus the filler ratios but still could never get it just right. Last night, I made meatloaf just as good as Mom's. It's probably slightly different but the end result is just as good. Thought some might be interested since I don't recall seeing these particular ingredients used on the CF for meatloaf/meatballs before. Mom's Meatloaf 5 Dinner Rolls (these were homemade 1.5 ounce rolls made with milk, eggs, & potatoes) 1 Can Evaporated Milk 1/2 Cup Sour Cream 1 Egg, whisked 2 lbs. 80% Ground Chuck (actually it was like 1.87 lbs. 2 lbs. Ground Pork 1 Small Spanish Onion, chopped fine 2 Cloves Garlic, minced 1/4 Cup Worchestershire Sauce 1 Teaspoon Red Pepper Flakes 1/4 Cup Ketchup Salt & Pepper (I used about a teaspoon of each) Tear the rolls in small pieces & pour the evaporated milk & eggs over the rolls. Add the sour cream, stir & allow to sit about 15 minutes for the bread to absorb the moisture. Place all other ingredients into bowl, add the bread/milk mixture. Gently mix with a wooden spoon or your hands (not in a FP). Divide into sizes appropriate for your family. I made 5 meatloaves & froze 4 for another time. I topped ours with a ketchup-based sauce but it wasn't the sauce that made the difference. I'm sure it was the evaporated milk & the sour cream. The rolls ingredients probably also contributed to the finished meatloaf as opoposed, for example, of using unenriched bread. Gosh, it was so good...moist, tender, flavorful. Anyway, anybody still struggling with their meatloaf mixture...try adding sour cream. I doubt Mom used Worchestershire Sauce but I don't care...as far as I'm concerned...mission accomplished. /tricia

My experience doesn't match msazadi's. I know vegetarians who are foodies. One is in my kitchen at the moment making cornbread. Two nights ago he made ravioli with a citrus sauce. For Thanksgiving, the meat eaters amongst us went to my DIL's sisters house for turkey lunch. In the evening we hosted a vegetarian Thanksgiving meal. My DS invited an fellow grad student and her room mate (both Indian and vegetarian). We wanted to make something they would like without doing Indian food. This Tunisian Chickpea Soup from Olive Trees and Honey went over well. Spicy enough to be familiar to them without attempting to be Indian. 1/4 c olive oil 1 large onion, chopped 3 carrots, chopped 1 small (~10 oz) celery root, peeled and chopped or 2 stalks celery chopped 2-4 cloves garlic minced ~ 10 c water 1 lb (2 1/3 c) dried soaked chick peas 2 bay leaves 1 tbsp cumin seeds or 1 1/2 tsp ground cumin 1 to 2 tbsp harissa or 1 tsp cayenne 1 tsp salt or 2 tsp kosher salt ground black pepper 1/2 c chopped fresh cilantro, mint or parsley 2 to 3 tbsp fresh lemon juice or 1 c plain yogurt 3 to 4 c french bread cubes or pita bread (optional) (I didn't) 3 to 4 c French bread cubes or pita bread In large pot, heat oil over medium heat. Add onion, carrot, celery, garlic and saute until softened, ~ 10 min Add water, chick peas and bay leaves. Boil, cover and reduce heat and simmer until tender, ~ 1 1/2 hours Toast cumin seeds (if using) in a dry skillet until lightly browned - shake or stir - don't burn them. Grind. Add cumin, harissa or cayenne, salt and pepper to soup. Cover and simmer 15 min. Discard bay leaves. Coarsely mash the chick pease a bit with a wood spoon, potato masher or stick blender. Can be stored in fridge and reheated for serving. Add the cilantro and lemon juice and heat through before serving. If desired, add 1/2 cup bread pieces to each bowl and ladle soup over. Drizzle with olive oil. (We were having falafal and pita bread after plus I made cranberry walnut whole wheat bread so we didn't do bread in the soup bowls. I didn't drizzle the oil and it was fine.) Moroccan variation in case you have non-spicy types - omit cumin and harissa. After mashing the chick peas, add 2 lb stemmed chopped spinach or chard or frozen spinach thawed and squeezed dry and the lemon juice, cover and simmer 2 to 4 min. Home made pita and falafel were great but not low effort. About half the falafel recipes used soaked and ground chick peas. The other half used soaked, cooked and mashed chick peas. I did a half batch each way - the ones using soaked and ground but not pre-cooked chick peas came out much better - very good flavor and texture. Sephardic Leek and Cheese Casserole also from Olive Trees and Honey - a very good book if you want to expand your vegetarian repertoire - is good and pretty easy. It reheats well so you could make it ahead. Too late for Jessy I'm afraid. 1/4 c olive oil 3 lb leeks ( 1 1/2 lb if you do the zucchini varient), white and light green parts only cut into thin lengthwise slices and washed 1 large onion chopped (optional - I've always used it) 1 c water 2 cups (~1 lb) grated zucchini 2 tsp salt or 4 tsp kosher salt 1 cup (5 oz) crumbled feta or 1 c (8 oz) farmer or pot or 1 c grated kefalotyri or Parmesan cheese or a combination (I've always done the feta) 1 c shreded kashkaval, Goueda, Muenster or Cheddar (did this the first time and thought it didn't add much - other times I've done just the feta) 5 large eggs, lightly beaten 2 tbsp olive oil ground black pepper to taste or 1/2 tsp cayenne 1/4 c chopped fresh dill or 1/2 tsp grated nutmeg (optional) Preheat oven to 350 degrees F and oil a 9 " square or 8 by 11 inch baking dish or two 9-inch pie plates. In a large sauce pan (she must have really large sauce pans - I use a small soup pot), heat oil over medium heat. Saute leeks and onion until softened. Add water, zucchini if using, 1 1/2 tsp salt or 3 tsp kosher salt, cover and simmer until leeks are tender (about 15 min). Drain Combine cheeses, eggs, remaining salt, pepper and dill or nutmeg. Add leek mixture. Put in baking dish. Bake until set and golden brown, about 50 minutes. Variant - you can leave out the cheese msazadi and cook 2 lb peeled, diced russet potatoes with the leeks. Kind of mash it after the draining step. I usually still put in the feta or you can put in 1/2 c Parmesan cheese. Really fancy and a good side dish for the meat eaters would be a nice Biryani. I have made one with cashews and pistachios in the top layer of rice but it was more work. There are some simpler ones on line.