plated in > the kitchen. It means that the server has to put his/her fingers in the > food being served--that wouldn't fly past the health department.
If the servers wore gloves, that would satisfy
the health inspectors.

Still sounds like a place I'd just as soon not visit, no matter what the ratings were.

And I wouldn't much care about that.

We'd rather it stayed in the area where my g/grandfather

lived/worked > and with his other papers.
So then it should.

After we go thru it to figure out what all there is, and contact CPL to
see if they're interested. The strong probability that there's a 4th (unpublished) book in raw form might entice them into accepting it.

Or perhaps a university library - a doctoral dissertation
or two might be gleanable.

CONTINUED IN NEXT MESSAGE <<

What? You mean I have to wait until then to
read your stuff?

Oh.

Fair enough; but one still enjoys the
effects of smoke in certain products.

Yes, Steve has had various smokers now for close to 20 years. I've
enjoyed foods that have come off of them.

Yep.

Title: Lower East Side Lox

Forget the fancy stuff--just give me a bagel, cream cheese and lox. (G)

But the lox IS the fancy stuff! Checked out the
price of it lately? That's why there are so many
recipes that cut it and cut it and barely cut it.

---------- Recipe via Meal-Master (tm) v8.00

Title: Piquant Salmon Rolls
Categories: Appetizers
Yield: 4 servings

4 oz Cream cheese 8 Thin slices whole-wheat
1/4 c Walnuts, chopped -bread
1 tb Chopped fresh chives Butter
1 Stalk celery, chopped 8 Thin slices cucumber
3 ts Lemon juice Fresh ground pepper
3 pn Cayenne pepper Fresh dill sprigs (opt)
1/4 ts Ground coriander Chives (opt)
8 Thin slices smoked salmon

In a bowl, soften cream cheese and stir in walnuts, chives and celery.

Add 2 teaspoons of lemon juice and spices and mix well. Spread cream
cheese
mixture on each slice of salmon and season with pepper. Roll up to form
neat rolls.

Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round and
place a salmon roll on top of each cucumber. Drizzle with remaining lemon
juice and garnish with dill sprigs and chives, if desired.

NOTE: Salmon rolls can be prepared several hours in advance and
refrigerated. Toast bases, however, and better freshly made. Once
assembled, serve within 30 minutes.

Louise Steele, The book of hot & spicy foods

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

plated in > the kitchen. It means that the server has to put

his/her > ML> fingers in the > food being served--that wouldn't fly
past the health > ML> department.

If the servers wore gloves, that would satisfy
the health inspectors.

Still sounds like a place I'd just as soon not visit, no matter what

the > ratings were.

And I wouldn't much care about that.

Another your choice/my choice.

We'd rather it stayed in the area where my g/grandfather

lived/worked > and with his other papers.
So then it should.

After we go thru it to figure out what all there is, and contact CPL

to > see if they're interested. The strong probability that there's a
4th

(unpublished) book in raw form might entice them into accepting it.

Or perhaps a university library - a doctoral dissertation
or two might be gleanable.

One of his sons (my granfather) got a doctorate in math at UI-Champaigne-Urbana. I know they have some of his papers. I'd have to
research more where my g/grandfather got his degrees from.

CONTINUED IN NEXT MESSAGE <<

What? You mean I have to wait until then to
read your stuff?

Oh.

Fair enough; but one still enjoys the
effects of smoke in certain products.

Yes, Steve has had various smokers now for close to 20 years. I've enjoyed foods that have come off of them.

Yep.

That kind of smoke is OK. First smoker he ever had was a salvaged from
the side of the road charcoal one when we were at Fort Huachuca. No instructions or anything, internet was still small and didn't have all
it has now. We had charcoaled steaks, chicken, etc a few times, then
convinced him to get rid of it as we were moving to HI. No brainer, he
got his first real smoker over there.

Title: Lower East Side Lox

Forget the fancy stuff--just give me a bagel, cream cheese and lox.

(G)

But the lox IS the fancy stuff! Checked out the
price of it lately? That's why there are so many
recipes that cut it and cut it and barely cut it.

What I meant was just give me the basics--bagels, lox and cream cheese.
The rest of it is just extras.

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


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)