BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ruth Haffly
Data:     Mon, 13 Apr 2026 12:31:01 +0000
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Hi Ben,

RH> On our trip to
RH> Israel, at one of the stops we bought a cook book. Some of the recipies
RH> have become favorites.

BC>> Proudly created by Gabi Shahar, Mar 1996

RH> I may be wrong but I think she is the author of the cook book we bought in
RH> Israel.

 BC> Cool coincidence!  I used to live in the same neighborhood as a Jewish
 BC> deli and everything i tried there was delicious, came in huge
 BC> portions, and could not be described as health food.

Not always health food but a good bit is. One thing I never tried,
probably never will, is gefilte fish. The smell of it turned me off;
later on in Germany got served rollmops one night and the smell of them
gave me flashbacks. I left them on my plate. (G)


BC>> There's always Stouffer's...

RH> As Ian Hoare (one of the echo regulars in the 90s), used to say,
RH> "Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we
RH> don't like Stouffer's? One time when we were visiting my parents, my
RH> brothers (both single) were there and at one point we were discussing
RH> Italian cooking. Both of my brothers started talking about ways to fancy
RH> up Stouffer's lasagne. Steve and I just looked at each other with an "are
RH> they serious?/yes they are" look.

 BC> Thanks for that story, i got a real LOL out of that.  :-)

Just goes to show that neither of my brothers were any sort of cooks.
They both really dug into the beef stew I made one night when we were
visiting; I know one brother had 3rds and the other one probably also
did.


 BC> A friend's son made a lasagna style dish using penne pasta and it
 BC> tasted amazing.  Sadly i did not get the recipe, but i got the idea:
 BC> It's not actually necessary to use gigantic noodles.

I'll use penne or ziti pasta, a meat sauce (same basic sauce with ground
beef browned and added) plus the ricotta cheese mix I do for lasagne. It
does taste like lasagne without the fuss of layering. Just make the
sauce and cheese mix, cook the noodles, combine everything into one pan,
bake to equalise temperatures and eat.

RH> Consensus
RH> favorite was the seafood one which we'd never seen before or since.

 BC> That sounds authentic to me.  I've seen plenty of Italian pasta
 BC> recipes that call for seafood.  I don't recall eating a seafood
 BC> lasagna, but
 BC> i'd be game to try one, especially if someone else made it for me.

I may try it one of these days. We aren't doing the picnics any more
that the echo did for a number of years. I made lasagne for one,
eggplant parmisan for another one. The latter is another one that is a
lot of fuss and bother but the end result is so good!


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

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