Attn: Food & Drink, Holiday 2001 Issue Is Available!

[crazycook]

This is a complementary magazine published by the LCBO. I'm not sure if you are aware that the latest issue of Food & Drink is now available in their stores. It's a GREAT issue. Here are the recipe titles to tempt you:

If anyone is interested in seeing a recipe posted, please let me know. I would be very happy to post any for you. Also, for wine aficionados, I have wine pairings for each recipe listed.

FOOD RECIPES BY CATEGORY:

Veal Roast with Sage and Apple Stuffing

CHESTNUT LOVERS:

Chestnut Confit ( a medley of pearl onions, shallots, chestnuts, walnuts, and fennel--interesting side dish)
Chestnut Mousse With Almond Milk Sauce
Chestnut Soup

SHORTBREADS

Almond Orange Festive Shortbread
Cherry and White Chocolate Shortbread
Macadamia Praline Shortbread
Chocolate and Candied Ginger Shortbread

ASIAN INFLUENCE

Honey Garlic Spareribs
Rice Pudding
Roasted Salmon with Sake Wasabi Sauce

AROUND THE WORLD TRADITIONS

Rugelach
Fennel and Prosciutto with Two Cheeses
Garlic-Oregano Greek Lamb and Potatoes
Jewelled Vegetable Pullao
Black Forest Cake

Marrying Well

Individual Self-Saucing Pecan Pudding
Crisp Wonton Wrappers with Fruit and Chocolate Salsa
Coffee Syrup Hazelnt Cake

Caramel Creations

Caramel Ice Cream in Caramel Baskets
Classic Creme Brulee
Spicy Caramel Pork(this has a very Asian flare)

MENUS

THE NIGHT BEFORE CHRISTMAS

Gravlax with Mustard Sauce on Dill and Scallion Pancakes
Twice-Cooked Goat Cheese Souffles
Sauteed Chicken with Red Wine Sauce
Parsley Potatoes
Victorian Orange Cake with Chocolate Glaze

BRUNCH FOR A BUNCH

Citrus Fizz
Cheese and Chili Muffins
Tex Mex Eggs with Peameal Bacon
Cooling Cucumber and Coriander
Tropical Fruit Crumble with Rum Cream

BEFORE THE STROKE OF MIDNIGHT

Mixed Mushroom Soup
Wasabi Salmon Rolls
Bone-In Rib Steak
Individual Potato Moulds
Chocolate Fondue with Toasted Pound Cake

NO FUSS APPETIZERS

Brie with Roasted Pear and Thyme
Hearts of Palm Prosciutto
Black-Eyed Hummus
Asiago Pate
Hazelnut Chicken Bites
Shrimp and Water-Chestnut Nibbles

TURKEY STUFFINGS

Apricot and Black Forest Ham Stuffing
Wild Rice and Cranberry Stuffing

SQUASH SUPREME

Squash Gnocchi
Squash Couscous
Lemon Grass Squash Soup with Toasted Coconut

SAVOURY BAKING

Old-Fashioned Soda Bread with Cranberry and Raisins
Sun-Dried Tomato and Basil Scones
Fresh Rosemary Onion Cornbread

TASTE THE TROPICS

Warm Papaya Pinapple Squares
Lobster Salad with Mango and Creme Fraiche
Sauteed Shrimp with Star Fruit and Wehani Rice

DRINKS

Hearth Cocktail
Under the Mistletoe
The Bubbly Martini
The Holiday Ole
The Holiday Comfort Cocktail
The Saint
The Opera Cocktail

HOT DRINKS

California Grog
Hot Buttered Rum
Ginger Sake
Sherried Cider
The Polar Bear
The Port Warmer


Wasn't that a great list of recipes!

Anna

[Lee]

Hi Anna,

I would love the recipe for the veal roast with apple and sage dressing. What store are you referring to where I can get this magazine? Thanks for posting!

~Wendy Lee

[crazycook]

I don't believe the magazine is available stateside. I am more than happy to post any recipe for you, however. Please feel free to request any others that are of interest.

VEAL ROAST WITH SAGE AND APPLE STUFFING

2 tbsp butter
3 stalks celery, chopped
1 onion, chopped
1 tbsp dried sage
1/2 tsp celery seeds
1/4 tsp each salt and pepper
2 apples, diced (unpeeled)
8 cups cubed day-old bread
3/4 cup dried cranberries
1-1/2 cups (approx.) chicken stock
4-5 lb boneless half veal breast (boneless shoulder or loin roast butterflied can also be substituted)

In large skillet, melt butter over medium heat; cook celery, onion, sage, celery seeds and salt and pepper, stirring for about 8 minutes or until very soft. Stir in apples, cook for 1 minute. Transfer to a bowl; let cool. Add bread and cranberries and toss to combine.

Lay veal breast on work surface, fat side down; sprinkle with salt and pepper. Spread stuffing over veal, pressing firmly and leaving about 2 inches at one end bare. Starting at narrow end, tightly roll up roast jelly-roll style and tie. Sprinkle outside of roast with salt and pepper. Place in roasting pan and pour in 1 cup of the stock. Cover with foil and roast in a 375°F oven for 30 minutes. Reduce heat to 325°F and roast for 2-1/2 hours longer or until fork tender, adding more stock as necessary to keep liquid in the bottom of pan and basting roast occasionally. Transfer to cutting board and tent with foil and let stand for 15 minutes. Make gravy with pan juices if desired. Makes 10 to 12 servings.

(When I read this my thoughts were to add some type of alcohol to the pan drippings to make a nice sauce to drizzle over the veal slices when served. Perhaps a nice brandy or calvados. I would also sear the roast first before placing it in the roasting pan and in the oven--just my thoughts )

Enjoy!

Anna

[Dewey]

Anna,

Could you post the recipes for rugelach (DH loves it!), Caramel ice cream in caramel baskets and Classic Creme Brulee? I'd really appreciate it.

Laurie

[dmcgreevey]

Anna-

Can you please post the brie with roasted pear and thyme?

Thanks, Dawn

[Mamasue]

Anna....is this a special issue that is not on our newstands and only in Canada?

[Ganache]

I'm not Anna but live in Toronto, Canada. This free magazine is given out at our liquor stores (LCBO--Liquor Control Board of Ontario). It's a very slick, beautifully photographed magazine that features recipes and alcohols. I don't know if they mail magazines but their e-mail address is: foodanddrink@lcbo.com

I went to their website & they have a few recipes--mocktails look good.

Thanks Anna for the heads up--the holiday issue sounds fantastic!

[Mamasue]

Thank you Ganache....I just sent an email to inquire about a copy. It doesn't hurt to ask.....right!

[crazycook]

Mamasue: I'm sorry, but I believe it is only available in Canada and possibly only in Ontario Liquor stores.

Ganache: Thanks for suggesting the email address, it's worth a try for those not in Ontario to request a copy. If you go to www.lcbo.com you will be able to see the front cover of the magazine and also special gift packages that are available through the LCBO.

Dewey: Here is a link to the recipes you requested and they also have a picture of the assembled dessert so you can see how beautiful and unique it is. Good luck with the recipe. Definitely not a low calorie recipe, but for a once a year celebration it would certainly be worth the splurge! Enjoy!

http://www.lcbo.com/events_courses/h...c/recipe.shtml

Dawn: This brie looks so good. I hope you have good luck with the recipe, as well.

BRIE WITH ROASTED PEAR AND THYME

"Roasted pears put a fresh spin on a perennial cocktail-party favourite.

One 6-inch (15 cm) round of Brie, about 17 oz (350 g)
2 almost ripe pears
1 to 2 tsp (5 to 10 ml) finely chopped fresh thyme

1. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F (220°C).

2. Peel and core pears, then slice 1/4-inch (1 cm) thick. Lay on a generously buttered baking sheet in a single layer. Roast in oven for 15 minutes. Turn slices and continue roasting 10 to 15 minutes or until edges are caramalized and brown. Arrange pear slices overlapping in a circle overtop Brie. Refrigerate, uncovered, for up to half a day.

3. When ready to serve, heat in a preheated 350°F (180°C) oven 10 to 12 minutes or until softened. Sprinkle with thyme and serve with slices of fresh baguette or water crakers.

Serves 8 to 10

What to Serve:
Mondavi Fume Blanc
Pelee Island Monarch Vidal

Anna

[crazycook]

Good Luck, Mamasue--I hope they'll send you out a copy.

Anna

[crazycook]

Have your husband enjoy a few for me too, please...I'm sure I gained a few pounds just typing the recipe. LOL!

RUGELACH

Rugelach is a classic flaky crescent-shaped cookie filled with jam, nuts, raisins and or chocolate chips." The filling and the jam can be any type according to your preferences.

2 cups (500 ml) all-purpose flour
One 8-oz (250 g) pkg cream cheese, at room temperature, cut into chunks
1 cup (250 ml) unsalted butter, at room temperature, cut into chunks
1/4 tsp (1 ml) salt
1/4 cup (50 ml) granulated sugar
3/4 cup (175 ml) chopped walnuts or pecans (macadamias or hazelnuts would be nice too)
1/2 cup (125 ml) raisins or chocolate chips(dried chopped apricots or cranberries would work well, along with white chocolate chips)
1/4 tsp (1 ml) cinnamon
1/4 to 1/3 cup (50 to 75 ml) apricot, strawberry jam (seedless raspberry, sour cherry, or plum jam could be used too)--not chunky
1 egg yolk
2 tbsp (25 ml) milk
icing sugar(alternatively, used large granulated sugar to sprinkle on the egg glazed cookies before they bake.)

1. Place flour, cream cheese, butter and salt in a large bowl. Work together with hands until smoothly blended. Form into 2 equal size balls; flatten each into a disc. Wrap each with plastic wrap; refrigerate at least 1 hour.

2. Meanwhile, in a small bowl, stir sugar with walnuts, raisins and cinnamon.

3. On a lightly floured surface, roll 1 piece of dough very thinly into a circle about 1/8-inch (3 mm) thick. Trim if necessary. Scantly spread with just enough jam to cover. Then cut, like a pie, into 16 wedges. Evenly divide half the nut mixture into centre of wide edge of each wedge. Tightly roll from wide edge to point to enclose filling. Place on parchment paper-lined cookie sheet; refrigerate at least 30 minutes. Repeat with remaining dough, jam and filling. Whisk egg yolk with milk. Brush tops of cookies.

4. Preheat oven to 350°F (180°C). Bake in centre of preheated oven until lightly browned, for 20 to 25 minutes. Cool completely on rack. Dust with icing sugar(or see above). Rugelach will keep well stored in an airtight container for at least a week or freeze for up to 3 months.

Maked 32 cookies

Enjoy!

Anna

[Dewey]

Anna,

Thank you, thank you, thank you, thank you. You really deserve a round of applause for all your typing!

Laurie

[crazycook]

I hope you have great success with the recipes.

Anna

[SoCal]

Would you please post the recipe for Squash Couscous when you have a chance? Before long we'll have all the recipes from the magazine !! Thanks so much Anna.

[Linda in MO]

Macadamia Praline Shortbread, Sauteed Chicken with Red Wine Sauce, and Hazelnut Chicken Bites sound really good to me! Hint, hint! Nudge, nudge!

[crazycook]

Here you go SoCal

SQUASH COUSCOUS

"Serve as a side dish with pork, lamb or poultry. Alternatively serve as a vegetarian main course with a cucumber, red onion and chickpea salad."

2 tbsp (25 ml) olive oil
1 cup (250 ml) diced acorn, pepper or dumpling squash
1 cup (250 ml) diced red pepper
1 tsp (5 ml) ground cumin
1/2 tsp ( 2 ml) paprika
1 cup (250 ml) green peas
2 cups (500 ml) instant couscous
2 cups (500 ml) chicken stock or water(or vegetable stock)
3 green onions, chopped
1/2 cup (125 ml) toasted pine nuts
Salt and freshly ground pepper to taste

1. Heat olive oil in skillet or medium heat. Add squash and peppers. Saute for 2 to 3 minutes or until softened. Stir in cumin and paprika, reduce heat to medium-low and continue to cook for a further 5 minutes or until vegetables are tender and peppers are slightly blackened. Stir in peas. Reserve.

2. Place couscous in a large bowl. Bring stock to boil in a pan. Pour over couscous, stir together and cover. Let stand 5 minutes. Stir in vegetables, green onions and pine nuts. Cover and let stand 2 more minutes. Season with salt and pepper.

Serves 4

What to Serve:
Baden Gewurztraminer
Mumm Cart Classique Extra Dry Champagne

Enjoy!

Anna

[crazycook]

Hi Linda, I thought I would post the other variations as well as the one you requested. The other two recipes I will have to post tomorrow.

CLASSIC SHORTBREAD

"The classic recipe. Do not allow the dough to form a ball in the food processor because the cookies will have a better texture if kneaded together by hand. If you do not have a food processor, make them by hand cuttting the butter into the flour.

3/4 cup (175 ml) granulated sugar
2 1/2 cups (625 ml) all-purpose flour
3/4 cup (175 ml) rice flour
1 tsp (5 ml) salt
1 1/2 cups (375 ml) cold unsalted butter, cubed


1. Preheat oven to 275°F.(140°C)

2. Add sugar into food processor. Turn on and off twice to grind sugar a little finer. Add flour, rice flour and salt to food processor. Add cold butter and process until combined. Do not form a ball in food processor.

3. Scrape mixture into a bowl and knead together gently to form dough. Divide dough into thirds and roll out each third into circles about 1/2 inch (1 cm) thick.

4. Using a 2-inch (5 cm) cookie cutter, cut dough into rounds. Place on ungreased cookie sheet and ***** each round with a fork.

5. Bake in centre of oven for 25 to 35 minutes or until a creamy colour. The shortbread will not be firm. It hardens as it cools.

6. Remove from oven and cool on cookie sheets. Keep in airtight containers for up to a month.

Makes about 40 cookies.

VARIATIONS

"These cookies all taste and look better if the add-ins are not finely chopped."

MACADAMIA PRALINE SHORTBREAD

1 cup (250 ml) sugar
1 cup (250 ml) macadamia nuts

1. Oil a baking sheet.

2. Place sugar in a heavy pot over medium- high heat. Watch sugar and as it melts, stir occasionally. When it begins to bubble, stop stirring and cook until it becomes a light caramel colour, about 5 to 8 minutes.

3. Add nuts and stir to coat with caramel. Cook 30 seconds longer. Pour onto baking sheet in a layer. Cool.

4. Break up into pieces and place in food processor. Process with on-off motion until praline is coarsley chopped. You will have about 2 cups (500 ml).

5. Add 1 cup (250 ml) into cookie mixture just before combining into a dough. This allows better distribution of praline. Cut cookies and top each one with half a macadamia nut before baking. ***** cookies. Remaining praline mixture will keep about a month in a cool place (not refrigerated).

Makes about 40 cookies.

CHOCOLATE AND CANDIED GINGER SHORTBREAD

Coarsley chop 1 cup (250 ml) bittersweet chocolate. Coarsely chop about 1 cup (250 ml) drained ginger in syrup. Stir into cookie batter before combining into a ball. Top each cookie with a chocolate chunk and a piece of ginger before baking.

CHERRY AND WHITE CHOCOLATE SHORTBREAD

Combine 1 cup (250 ml) dried cherries with 1 cup (250 ml) coarsely chopped white chocolate. Stir into cookie batter before combining into a ball. Top each cookie with a chunk of white chocolate and dried cherry before baking. (Note: If you can't find dried cherries, I would sub in dried cranberries, or dried apricots--both would go great with the white chocolate. Roasted pistachio nuts would also be great added in with the above mentioned dried fruits. IMHO :-) )

ALMOND ORANGE FESTIVE SHORTBREAD

"Add caraway seeds into the mixture, if you like the flavour."

1/2 cup (175 ml) granulated sugar
2 1/2 cups (625 ml) all-purpose flour
3/4 cup (175 ml) rice four
1 tsp (5 ml) salt
4 oz (125 g) ground almonds
1 1/2 cups (375 ml) cold unsalted butter, cubed
1 cup (250 ml) candied orange peel
12 whole blanched almonds


1. Preheat oven to 275°F (140°C).

2. Add sugar into food processor. Turn on and off twice to grind sugar a little finer. Add flour, rice flour, salt and ground almonds. Add cold butter and process until combined. Do not form a ball in food processor.

3. Scrape mixture into a bowl, sprinkle over candied orange peel and knead together gently to form a dough. Divide dough in half and roll out each half into a 7-inch round about 1-inch (2.5 cm) in thickness. Place round on ungreased cookie sheet.

4. Using the tines of a fork mark the edge of the dough all around. ***** all over. With a knife gently draw lines to mark the dough into 12 triangles. Center a whole almond on each triangle.

5. Bake about 35 to 45 minutes or until creamy in colour. It will not be firm when you remove from oven. Cool on cookie sheet. Store in cookie tin.

Makes 2 rounds (24 triangular shaped cookies)

Enjoy!

Anna :-)

[SoCal]

It is so nice of you to take the time to type out these recipes. I really appreciate it! Diane

[Mamasue]

crazycook and ganache....I received an answer to my email and I can subscribe to the magazine for $30.00 (USA) and $2.00 an issue for back issues.

What do you think.......is this magazine REALLY worth the price? I am curious to see it and oh hey what the heck.....whats one more cooking magazine going to hurt.....right!

[gabbyh]

I e-mailed them an received a reply this AM also...however, in my e-mail is listed $ 12.48 per year as the subscription rate...is it possible that your rate is in Canadian dollars?

~Gail H.

[Mamasue]

Hmmm....I received an email from Ela Pupiec of LCBO and she at first quoted me $20.00 for subscription of 6 issues. Then she emailed me again and said that for USA it would be $30.00 and any back issue would be $2.00 per magazine.

Would you email back and see if that is the correct quote that you received for USA subscribers? There is quite a difference in price between our two quotes. Thanks

[gabbyh]

I already did...I'll post the reply ;-}

[crazycook]

Mamasue and Gabbyh: I'm happy to hear that you both received quick responses to your e-mails. I would defintely recommend the magazine. It's a large magazine, 9 X 11, with glossy high quality paper. Past issues have had between 150 to 300+ pages. The advertisements in the magazine are primarily about the libations that can be found at their stores as well as the alcohol gift packages and specialty gifts also available through the LCBO. The magazine usually covers many "themes" for the seasonal magazine issue and also a number of informative articles relating to food, drink and entertaining. They also will cover some food techniques and histories of food and drinks that they mention in the magazine. They always include not only food recipes but also cocktail/mocktail recipes. Often they will also include unique decorating ideas to help round out a great party theme that they present in the magazine. (Can you tell that I LOVE this magazine!?! LOL) If the LCBO decides to charge for the magazine in their stores, I would still NEVER miss an issue. And just think, you'll be the only ones on your "block" to have this great foodie magazine.


SAUTEED CHICKEN WITH RED WINE SAUCE

3 cups (750 ml) red wine
One 5-lb (2.5 kg) chicken, cut in 10 pieces
2 tbsp (25 ml) olive oil
1/4 cup (50 ml) diced bacon
12 pearl onions, blanched and peeled
12 garlic cloves peeled
8 ounces (250 g) button mushrooms, trimmed
1 cup (250 ml) chicken stock
2 tbsp (25 ml) brandy
1/2 tsp (2 ml) dried thyme
1 bay leaf
1-inch (2.5 cm) piece orange peel
1 tbsp (15 ml) butter
1 tbsp (15 ml) flour
Salt and freshly ground pepper

GARNISH

3 tbsp (45 ml) chopped parsley

1. Bring wine to boil in pot over high heat until reduced by half, about 15 minutes.

2. Preheat oven to 375°F (190°C). Trim fat from chicken. Heat 1 tbsp (15 ml) oil in skillet on medium heat. Add chicken and fry in batches 5 minutes each side or until golden. Remove from skillet and add legs and thighs to ovenproof casserole. Reserve breasts separately.

3. Drain fat from skillet and wipe out. Add remaining oil to skillet along with bacon and fry for 2 minutes or until it begins to render the fat. Add pearl onions and garlic cloves and fry until the onions begin to turn colour, about 3 minutes. Add mushrooms, and saute until softened. Remove vegetables and reserve. Discard any fat.

4. Add reduced wine, stock and brandy to skillet. Bring to a boil, stir in thyme, bay leaf and orange peel and pour over chicken. Liquid should come halfway up chicken. Cover and bake for 10 minutes, add chicken breasts and vegetables, cover and cook for 25 minutes longer or until chicken juices run clear and vegetables are soft.

5. Remove chicken and vegetables to serving platter, discarding orange peel and bay leaf. Combine butter and flour until incorporated. Place casserole on medium heat and slowly whisk in butter/flour mixture. Bring sauce to the boil, stirring. Simmer for 5 minutes to incorporate flavours. Season well and pour over chicken. Reheat when needed in 350°F (180°C) oven for 20 minutes or until heated through. Garnish with lots of parsley.

Serves 6

"They suggest serving this with parsley potatoes and a crisp green vegetable such as sugar snaps or green beans."

What To Serve:
Fetzer Zinfandel
Rosemount Grenache/Shiraz

HAZELNUT CHICKEN BITES

2 poached skinless, boneless chicken breasts
1/2 cup (125 ml) Dijonnaise
3/4 cup (175 ml) toasted and finely chopped hazelnuts

1. Cut chicken into 3/4-inch (2 cm) cubes. Roll in Dijonnaise, then in chopped hazelnuts.

2. Spear each cube with a toothpick. Chill, covered, until ready to serve, for up to a day. Set on a serving plate and garnish with cherrry tomatoes if desired.

Makes 4 dozen bites

What To Serve:
Jaffelin Pouilly-Fuisse
Stoney Ridge Charlotte's Chardonnay VQA 1999

Enjoy, Linda!

Anna

[jjsooner73]

The Spicy Caramel Pork sounds very intriguing. Would you mind posting yet another recipe?
Thanks so much!

[Linda in MO]

Thanks Anna. You're a real sweetheart to type all these recipes in for us! They look great!

[crazycook]

jjsooner73: I have to agree with you, this recipe does sound intriguing. I would increase the amount of garlic in the recipe, but that's a personal preference. I hope it's as good as it reads and looks in the photo.

SPICY CARAMEL PORK

"This delicious sauce can be made ahead. Serve with steamed rice or rice noodles."

SAUCE

1/2 cup (125 ml) granulated sugar
1/4 cup (50 ml) water
1 cup (250 ml) chicken stock
3 star anise
2 tbsp (25 ml) soy sauce
1/2 tsp (2 ml) dried chilli flakes

******
One 3/4 to 1 lb (375 to 500g) pork tenderloin
1 tbsp (15 ml) rice wine vinegar
1/4 cup (50 ml) vegetable oil
1 tbsp (15 ml) finely chopped fresh ginger
1 garlic clove, finely diced
1 red pepper, cut into 1-inch (2.5 cm) pieces
1 yellow pepper, cut into 1-inch (2.5 cm) pieces
1 onion, cut into 1-inch (2.5 cm) pieces
4 green onions, cut into 1-inch (2.5 cm) lengths

1. Place sugar and water in a heavy based saucepan and bring slowly to a boil, stirring to dissolve the sugar. The sugar must be completely dissolved before the liquid boils. Once it is boiling, do not stir. Contiinue to boil until it is a rich dark caramel colour.

2. Remove from heat and carefully add stock. The caramel will splutter and spit. Add star anise, 1 tbsp (15 ml) soy and chilli flakes, return to low heat and stir to dissilve the caramel. Bring to a boil, then simmer for 10 minutes.

3. Cut pork into 1-inch (2.5 cm) cubes. Mix in a bowl with remaining soy and vinegar. Cover and refrigerate at least 30 minutes before cooking.

4. Place a large frying pan or wok over high heat. Add half the oil. Remove pork from refrigerator and pat dry. Fry until browned. Place in a clean bowl. Add 2 tbsp (25 ml) of water to pan, stir scraped-up browned bits, pour over pork.

5. Add remaining oil to pan. Cook ginger and garlic until fragrant, about 1 minute. Add peppers and onion, cook, stirring until tender but still crisp. Add green onions, pork and juices along with the spicy caramel sauce. Bring to a boil and simmer 5 minutes until pork is cooked and vegetables are coated with sauce.

Serves 4

What To Serve:
Pelee Island Gewurztraminer VQA
Newcastle Brown Ale

Enjoy!

Anna

[beejayw1]

Just a note to say how generous you mag. holders are with sharing your information and posting recipes for those of us stateside folks who can't get copies.

I have long thought the group that 'meets' here is a kind and caring lot (as well as a lot of fun) and this thread just serves to prove it.

Cook on!

[gabbyh]

Here's my response from the second e-mail:

"I regret to inform you that the FOOD & DRINK subscription fee has increased
to $30.00 US for the yearly subscription and $2.00 US for back issues."

I'm still a bit confused however...earlier they stated it was a 6 issue subscription...why would one pay $30 for a year subscription...when you can get back issues for $2 ??
Haven't decide yet if I'll give this one a try...

[ama47369]

Gail,

Just a thought, could it be that the $30 subscription includes the shipping fees, but the $2 per issue does not???? I've experienced this with another magazine.

Maybe that's the reason for the price difference...

Crazycook, THANK YOU for all the wonderful recipes!

[crazycook]

I couldn't agree with you more. This BB has a great family of foodies. It's great to be welcomed here. I get so much from this group forum that it feels good to give back a little in return.

ama47369: You're welcome!

Dewey: I missed the Creme Brule recipe; my apologies. I'll type it in for you tomorrow.

Anna