APPETIZERS.Byline: The Register-Guard Eugene cook's recipes chosen for hall of fame Two recipes from Dorothy O'Neal's self-published cookbook, "Then 'til Now," have been selected for republication The reexecution or reestablishment by a testator of a will that he or she had once revoked. REPUBLICATION. An act done by a testator from which it can be concluded that be intended that an instrument which had been revoked by him, should operate as his will; or it is by Quail Ridge Press of Brandon, Miss., in "The Recipe Hall of Fame Cookbook II." O'Neal, a resident of the Hawthorne Park Retirement Community in Eugene's Bethel area, had recipes for Hearty Ham Pie and Blackberry Roll from her cookbook republished first in Quail Ridge's "Best of the Best from Oregon Cookbook." Some 1,400 recipes were published in the series of state cookbooks, and 434 of those recipes, including the two by O'Neal, have now been chosen for Quail Ridge's hall of fame cookbook. Another recipe writer, Susie Thompson of Dexter, is $50 richer because her recipe for Swordfish With Sauteed Vegetables was selected a regional winner in the June/July issue of Country magazine. Her recipe was chosen best in the West out of more than 2,000 entries. Willie's on 7th offers Lebanese meal Saturday A traditional Lebanese dinner will be served Saturday at Willie's On 7th Street. The meal will begin with "mazza," a sampling of stuffed grape leaves Noun 1. stuffed grape leaves - well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock dolmas dish - a particular item of prepared food; "she prepared a special dish for dinner" , fattosh, hummus hum·mus also hum·us or hom·mos n. A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita. , baba ganoj, fatyre, pickles, tabbouleh tab·bou·leh or ta·bou·leh n. A Lebanese salad made with bulgur wheat and finely chopped scallions, tomatoes, mint, and parsley. [Arabic tabb and pita bread. The entree will be a combination plate of lamb kabobs, stuffed zucchini in tomato sauce and stuffed cabbage with garlic, lemon and cilantro sauce. The cost is $25 per person. For a reservation, call 485-0601. The restaurant is at 388 W. Seventh Ave., the corner of Seventh and Lawrence. Special menu features cuisine of Rhone Valley The food of the Rhone Valley will be featured in a special menu tonight at Marche restaurant in the Fifth Street Public Market. The cost is $32 per person. For a reservation, call 342-3612. The meal will begin with a chicken liver brochette bro·chette n. 1. A small skewer or spit used to broil or roast meat, fish, or vegetables. 2. Food broiled or roasted on a small skewer or spit. followed by mussel mussel, edible freshwater or marine bivalve mollusk. Mussels are able to move slowly by means of the muscular foot. They feed and breathe by filtering water through extensible tubes called siphons; a large mussel filters 10 gal (38 liters) of water per day. soup and beef tartare
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Earth oven designer to hold several classes Kiko Denzer, of Blodgett, the author of "Build Your Own Earth Oven," is offering one- and two-day classes on building an outdoor, wood-fired oven using basic earthen materials. Denzer built the oven, named Maya, at Intaba's Kitchen in Corvallis (to see it, go to www.intabas.com and click on Maya's Homepage). The one-day classes cover the construction and use of a basic oven. The two-day course covers decorative finishes and sculpting sculpting Cosmetic surgery The surgical reshaping of a tissue. See Deep tissue sculpting, Facial sculpting. , basic sourdough bread and cooking techniques. The classes are scheduled June 21 in Corvallis, July 12-13 in Estacada, July 19-20 in Tangent and Aug. 30 through Sept. 1 in Jacksonville. The cost is $100 for the one-day class, $175 for the two-day course, $250 for the three-day advanced class in Jacksonville, and a sliding scale for those who can't afford the full fee. For more information, call Denzer at (541) 438-4300 or check www.intabas.com for details. To be listed in Appetizers on Wednesday, notices of food-related events must reach The Register-Guard by Tuesday of the week preceding publication. Mail to Almanac, The Register-Guard, P.O. Box 10188, Eugene, OR 97440; fax 338-2813 or e-mail jboyd@guardnet.com. |
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