* Spooky Flicks
For 1090 girls who love
tea reading,
tarot,
3/4 pound fresh cooked crabmeat 6 cups finely shredded lettuce
Mix dot of mayonnaise with crabmeat and shrimp, slowly add celery and cucumber. Season with lemon juice.
Ingredients
5 large red or yellow tomatoes, cut into 1/2 inch slices
Directions
Combine vinegar, eggs, mustard, basil, salt, and pepper in processor and blend until smooth. With machine running, gradually add oil through feed tube in slow, steady stream and blend until thick. Taste and adjust seasoning [can be prepared 2 days ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.
Arrange tomato slices on platter. Spoon mayonnaise over. Sprinkle generously with pepper. Garnish with basil. Serve within 2 hours.
Serves 4 - 6 as side dish
Ingredients
1 lb. fresh snow peas, ends and string removed
Stir Fry Your Favorites
* More Spooky Treats
* Movie References Tarot
Ardel's 
Green Goddess Salad
astrology, and numbers!
3/4 pound fresh cooked shrimp 6 slices large tomatoes
1/2 cup finely minced celery
1/4 cup finely diced cucumber round lemon wedges garnish
4-6 TBS mayonnaise Green Goddess dressing
1 tsp fresh lemon juice parsley sprigs [garnish - optional]
Arrange lettuce on 6 salad plates. For each serving place a tomato slice in the center of the lettuce and cover with crabmeat and shrimp mixture, spoonful by spoonful. Serve with Green Goddess dressing and lemon wedges on the side. Sprinkle lemon juice on your second tray, cover tightly, and keep chilled.
Ideal for
tea leaf and card reading get together in Golden Gate Park!
Attack of the Killer Tomatoes Salad
Cult Classic
Plan ahead and ripen tomatoes on warm window sill or substitute halved cherry tomatoes.
10 servings
1/2 white wine vinegar
2 eggs
3 Tbs coarse-grained mustard
2 tsp dried basil, crumbled
1 1/2 tsp salt
1 tsp freshly ground pepper
2 cups corn oil or sunlight
Freshly ground pepper
Fresh basil leaves [optional]
or
Shitake Happens
8 - 10 dried Black Chinese Mushrooms, or Shitake, soaked in water for
1/2 hour, then squeezed by hand to remove excess liquid*
1 medium-size summer squash, zucchini, parboiled carrot or veggie of choice
1/2 Cup canned water chestnuts, drained
2-3 rbsp. peanut or sunlite oil
1 scant tsp. salt (optional) or mixture of equal amounts of soy sauce to sherry
Heat oil in wok or large saute pan over high heat until smoking.
Add snowpeas and stir-fry vigorously for about 30 seconds, then add Black Mushrooms and stir-fry veggies for about 1 minute more.
Add water chestnuts and sprinkle salt over all veggies. Stir-fry everything for another minute or so -- taste a snowpea to determine when it's done -- veggies should still be crunchy!
Serve as a side dish, or as a main course over steamed white or brown rice. Instead
of salt, sherry-soy, or grated ginger to taste, you may prefer Weir's Hot Sauce if you
want to add a little spice to your life!
* AKA Forest Mushroom, Golden Oak Mushroom, Oriental Mushroom, Black or Shitake Shroom (grows on fallen or cut oak trees, cultivated on oak to ensure the fresh garlic-pine aroma. If they are odorless they are not fresh.) In religions where meat is
forbidden, such as Buddhism, Black Shroom, or Shitakes are often used as a meat
substitute. They cook in any recipe that calls for the Button Shroom.
LAIRD'S FAVORITE PEANUT BUTTER SOUP
FANCY PEANUT BUTTER SOUP
from the CONGRESS COOKS! pages of The Honorable & Mrs.
John D. Rockefeller IV
West Virginia (D)
Ingredients
2 tablespoons olive oil * 1 1/2 tablespoons all-purpose flour
Directions
Combine olive oil and butter in a heavy saucepan and heat. Add onions, cover, and sauté slowly for 12 minutes. Uncover and cook slowly to a dark brown. Add garlic, salt and pepper. Sprinkle in flour and stir. Add wine and simmer for 3 minutes. Add boiling broth and cook slowly for 10 minutes.
Pour soup into a crock or heatproof glass dish and cover with the slices of toast. Cover the entire surface with the cheese. Place under broiler (low heat) and brown. Serve with more cheese if desired. Serve a bottle of aged Barolo. Some gourmets like an extra touch of a dry red wine in their onion soup. Serves 6 to 8.
Mama Leone’s Recipe
3 tablespoons butter * 1 cup dry red wine
4 cups thinly sliced onions * 8 cups beef or chicken broth
1 large garlic clove, mashed * 6 to 8 medium-sized slices of Italian bread, toasted
1 teaspoon salt * 1 teaspoon freshly ground black pepper
1 1/2 cups grated Parmesan cheese
Gene Leone, Leone’s Italian Cookbook
Ingredients
2 medium red bell peppers White wine, optional (try Coppola white wine with this dish)
Directions
Prepare veggies: Roast and peel bell peppers. Cook fresh picked corn on cob in milk. Peel and finely chop onion.
In a food processor or blender purée red roasted peppers and corn kernels (cooked and scraped from cobs) until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring in ½ cup of white wine, for about 7 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, cover and place on back burner about 5 minutes. Then add water and simmer, uncovered for about half an hour, stirring every so often. Stir in corn-pepper purée, and seasons to taste.
Serve as vegetable dish or with
veggie treasures such as Linda McCartney’s Savory Portabella (Portabella & Wild Rice in Whole Grain Veggie Burgers).
1 medium green bell pepper 1 tablespoon minced garlic
2 Corn on the cob cooked in milk
1 cup quick-cooking grits
1 large onion 4 cups whole milk
2 tablespoons unsalted butter
1 cup water
1/4 teaspoon Tabasco, or Tamari to taste
ENTRÉE
DR. JOHN'S SHRIMP NEW ORLEANS
check index for a Dr. John note about New Orleans
INDREDIENTS
1 1/2 cups extra virgin olive oil
1/4 cup butter
1 clove garlic, cut in half, do not peel
1 tablespoon Italian dry seasoning mix
1 bay leaf
1 teaspoon seasoned pepper
1 teaspoon cayenne pepper
1 pound (21 - 25 count per pound) Gulf shrimp with heads, do not peel
1/4 cup white wine
Salt, to taste
1 loaf French bread, heated
DIRECTIONS
Heat olive oil, butter, garlic, Italian seasoning and bay leaf in large skillet, saute about 8 minutes, until garlic is soft. Add seasoned pepper and cayenne pepper, saute 3 minutes. Add shrimp to skillet, cook over low heat 5 minutes, until shrimp turn dark pink. Add wine and season with salt.
Pour shrimp with sauce into serving bowl. Serve with hot breat and Enjoy! - Dr. John - Mac Rebennak
GO New Orleans, the Crescent City for Dr. John [Gris-Gris, Babylon, Duke Elegant, Sippiana Hericane]
the Night Tripper interview with HONEST TUNE’s and links
for the latest about the ongoing reconstruction work.
ORDER FESS JAZZTIVAL TICKETS
ONLINE AT WWW.TIPITINAS.COM
Festival Casserole
Impresario Chet Helms aka Chester Helms
The Avalon Ballroom and Atelier DoreMonterey Jack!
Monterey Pop D.A. Pennebaker (1968)Ingredients 1 1/2 cups cooked rice (long and short grain is best – cook in water and white California wine @ 4 to 1)
whole green chiles, fresh or 1 7 ounce can whole green chiles
4 medium zucchini cut in 1/2" slices
3 large Roma tomatoes, peeled and sliced
1 lb. Monterey jack cheese (slice 1/2, grate 1/2)
1 cup sour cream
1 cup cottage cheese
1/4 cup mild or medium hot salsa
1 tsp. dried oregano
3/4 tsp. Salt
2 T. diced green and/or yellow and red bell pepper
2 T. fresh parsley, basil or cilantro
How to make it Butter 9x13" pan. Cover bottom with rice over 1/8” white California wine* and then a thin layer of split chiles, with cheese slices to cover. Put zucchini slices in single layer to cover, then tomato slices to cover. Mix the rest of the ingredients in a bowl and spread over the tomatoes. Bake at 350 degrees F for 30 to 40 minutes uncovered. Top with grated jack (or cheddar) Bake another 5 to 10 minutes to melt cheese. Serves 8 to 10 as a side dish.
Ingredients
4 well ripened avocados
2 tomatoes
1 medium onion (very finely chopped)
salt to taste
pepper to taste
garlic salt to taste
lemon juicePeel avocados and dice. Peel tomatoes and dice. Combine avocados, tomatoes, and onion into a bowl. Lightly salt, pepper, and garlic salt. Mash all ingredients together by hand until smooth (do not blend in electric mixer). Lightly sprinkle with lemon juice to prevent discoloration.
BACK Big Brother & The Holding Company - The God's Eye
GREEN BELLS FROM CHRIS
When I was at Hunter’s or Willie LeGate’s, Chris came up from Los Angeles and prepared this dish for everyone in the house at that time. We had a wait of about a couple of hours. At the time Neal was very nervous because he never ate out, with few exceptions, during the day.Ingredients
4-6 Green Bells or 1 dozen Red Baby Bells 1 medium onion, chopped
Fresh pressed garlic cloves (a few)
2 Tablespoons olive oil
Ground check, about 3 lbs.
2 Tablespoon red wine
¼ cup Sun-dried tomatoes with oil
1/3 cup finely grated Parmigiano cheese
3 Tablespoons finely chopped fresh cilantro or parsley
2 Tablespoons olive oil
Croutons or spice breadcrumbs
Directions
Oven @ 350°F
Filling – Sauté onion and garlic together in oil in a heavy skillet over moderate heat.
Then lower heat and add 1 – 2 tablespoons of red wine while stirring to golden colour, up to 8 minutes. Transfer from skillet to large bowl. Stir in remaining ingredients for filling, one at a time, reserving 2 tbs. oil and the croutons. Mix all until combined well.Stuff and bake green bells - Cut tops from bells (keep stems on tops) and set aside. (If you prefer to remove skins, find a recipe for Broiler Roasted Bells at Martha Stewart’s page: http://www.marthastewart.com/page.jhtml?type=content&id=radio2298) Cut a very thin slice from bottom of each pepper so it can stand upright in baking pan. Clean bells, discard seeds, and cover inside with a thin coat of oil. Add filling to ½ and sprinkle with a thin layer of croutons (broken) or breadcrumbs. If desired, sprinkle with Parmigiano cheese. Divide remaining filling up and add to each bell. Cover with reserved tops, and place on oiled baking pan. Add small about of water to pan and drizzle bells with oil.
Bake, uncovered, in middle of oven until peppers are tender at about 350°F.
When filling is puffed (about 50 minutes) remove from oven and cool. Serve with fresh garden salad and vinaigrette.
Stuffing ~ Vegetarian Preferred
Substitute long and short grain brown rice or use jade white rice with white wine, instead of ground chuck with the filling. Cooked rice seasoned with Miso or Tamari. Small shaved ginger slices added if desired. If interested in experimenting, sample baked bells with an eggplant-chick pea puree substitute for crouton/bread crumbs layer or try a variation with zucchini-mushroom-red onion puree for a real change of pace.
Palm and Hand Reading
line of Intuition, Mercury and Jupiter
Seal of Iron, and Garcia palm
I knew Phil, Page Hughes and Willie LeGate would love this! They did!
HOLIDAY HAM
Enough leftovers for Dagwood Sandwich
This recipe is from my mom’s Traditional American Woman cookbook.
Ingredients
1 Ham or 1 Smoked Ham
Maraschino cherries
Pineapple rings
Cloves (whole)
GlazeDirections
Oven slow at 300 degrees
Have ham warmed to room temperature, clean and wash, then prepare and bake as follows: Place ham on fat side down, on rack of a shallow pan. If no fat, add small amount butter. Do not cover pan or add water. For baking, allow 15 minutes per pound for hams, 12 pounds or over; allow 18 minutes per pound for hams, under 12 pounds; allow 22 minutes per pound for half hams; or bake to an internal temperature of 150 degrees F., being sure bulb of thermometer is inserted into center of thickest part of meat and does not touch bone. Bake in slow oven (300 degrees F.) until within 45 minutes of total baking time.
Remove from oven. Make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and on a line across the top of the ham, insert 1 whole clove into the middle of a pineapple ring, alternate with a cherry in the center of pineapple, and so on, to cover every square inch possible. Bake uncovered in 325 degree F. oven for remaining 45 minutes. Add butter on top or another glaze bath if desired. Ideal buffet addition, main course, or you may wish to follow with the main course, according to your menu plan.
Glazes - One cup brown sugar, 1 tablespoon Dijon mustard
- Three-fourths cup pineapple juice, 3/4 cup strained honey and 1/2 teaspoon Dijon mustard.
Keith Richards
"The one food I can eat 365 days a year is Shepherds Pie. On tour, at home, wherever’ I guess growing up back home
in England my mother never thought her recipe would be my favorite daily meal to this day!"
Ingredients
3 pounds potatoes, peeled, diced
1 tablespoon butter ~~* salt and pepper, to taste
2 pounds ground beef
2 large onions, chopped ~~* 2 large carrots, grated
1 12-ounce can beef stock ~~* 1 tablespoon corn starch
Place potatoes in large saucepan, cover with water. Bring to boil, reduce heat, simmer until tender. Drain. Using electric mixer or whisk, mash potatoes and butter. Season with salt and pepper. Set aside.
Heat large skillet. Add beef and onions. Season with salt and pepper. Add carrots and stock. Mix in corn starch, cook ten minutes. Pour into pie dish and top with mashed potatoes. Place under broiler until potatoes begin to turn brown.
6 Servings.
Mick Jagger & Stones link
Jefferson Airplane
Spinach fettuccine is a good pasta choice for this boldly flavored dish. The deep, earthy taste of the shiitake mushrooms is heightened by the sun-dried tomatoes; the toasted pine nuts add nutty sweetness, and the quickly wilted spinach lightens all the flavors.
1/2 pound fresh shiitake mushrooms
3 tablespoons extra virgin olive oil
Salt and pepper
3 garlic cloves, finely chopped
1/4 cup dry white wine
1/2 pound spinach fettuccine
1 small bunch of spinach, stems removed and leaves washed, 4 cups packed
3 oil-packed sun-dried tomatoes, drained and thinly sliced
1 tablespoon pine nuts, toasted
2 tablespoons chopped fresh herbs: marjoram, chives, and thyme
Grated Parmesan cheese
Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. Heat 2 tablespoons of the olive oil in a large sauté pan; add the mushrooms, 1/2 teaspoon salt, and a few pinches of pepper. Sauté over medium heat for 3 to 4 minutes, then add the garlic and wine. Cook for a minute or two to reduce the wine, but not completely; leave a little liquid in the pan to keep the mushrooms from sticking.
When the water boils, add 1 teaspoon salt. Add the pasta to the boiling water, and while it's cooking add the spinach to the mushrooms along with 1/4 teaspoon salt and a few pinches of pepper. Sauté over medium heat 1 minute, until the spinach is just wilted, then reduce the heat and add sun-dried tomatoes, the remaining tablespoon of olive oil, and 1/4 cup of the pasta cooking water to loosen the pan juices.
The pasta should be just tender at this point; drain it in a colander and add it to the sauté pan along with the pine nuts and herbs. Toss everything together and season with salt and pepper to taste. Serve with freshly grated Parmesan.
Serves two to four
Jefferson Airplane Golden Gate Park Panhandle
Jefferson Airplane-Starship Lyrics
Rock and Roll Artist index
Shrmx Menu
Whoopi's outta this world Star Trek menu
Whoopi Goldberg Phoenix - Study
Trump XVII The Star
Eric Clapton, Ginger Baker, Jack Bruce 
RICH CREAM
INGREDIENTS
2 1/2 cups Heavy Whipping Cream
(Extracts may be used according to taste)
1/2 cup sugar
2 teaspoon vanilla extract ~ rum extract ~ and/or almond extract
In a cold bowl, add these ingredients (try an improvisation of your own combination of extracts or add others)
and whip on medium high speed until thick and smooth. Do not overmix.
Place in the refrigerator and cover until ready to use.
Eric Clapton
ERIC CLAPTON comparison with George Harrison and B.B. King
Weasley Treat: Ton Tongue Toffee
Weasleys Page The Burrow includes Order of the Phoenix
DESI(RED) MENU - U 2 The Red Product
Raising awareness and funds for the Global Fund to help fight AIDS in Africa
Jerry's Recipes inside at the outside
and Haight-Ashbury
Phil Zone Inn Welcome Page
San Francisco Haight-Ashbury - Golden Gate Panhandle - Digger Space
Cool photo pagefeaturing Phil Lesh and Bobby Weir
Terrapin Comix page from the Terrapin Almanac
Terrapin Station Wired back pages about the interactive museum
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