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Volume 7 Number 280
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via email.
Recipes, columns, and nostalgia.
Cancel instructions are at bottom of mailing.

Encourage your family and friends to join the fun!
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Leek-Apple-Yam Gratin

1 1/4 cups whipping (heavy) cream
2 large leeks -- (2 cups) sliced
2 tablespoons fresh thyme leaves -- chopped
OR
2 teaspoons dried thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 medium yams, about 3/4 pound -- (2 cups) peeled and thinly
sliced
4 medium parsnips -- (2 cups) peeled and thinly sliced
2 cups grated white Cheddar cheese -- (8 ounces)
1 large cooking apple -- (1 1/2 cups) thinly sliced


Heat oven to 375F. Grease 3-quart casserole.

Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy
2-quart saucepan over low heat, stirring occasionally, until mixture
begins to simmer. Stir in yams and parsnips. Cover and simmer about 10
minutes or until vegetables are slightly tender.

Layer half of the vegetable mixture and half of the cheese in casserole.
Top with apple. Repeat layers of vegetables and cheese.

Bake uncovered about 45 minutes or until golden brown and bubbly. Let
stand 10 minutes before serving. Yield: 6 servings.


Per Serving: 526 Calories; 32g Fat (52.7% calories from fat); 14g
Protein; 50g Carbohydrate; 11g Dietary Fiber; 108mg Cholesterol; 635mg
Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 0 Non-Fat Milk; 5 1/2 Fat.
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BRINING

Rich Says: Combine 2 cups kosher salt per gallon water when brining
whole thawed turkeys. Add generous amounts of fresh herbs and cut up
citrus if desired and allow to marinate 24 hours in refrigerator or
coolest place you can find. Use a bucket or cooler and be sure to clean
well before and after use. Discard brine/marinade before roasting as you
normally would.

Brining produces a tender, tasty, succulent bird that will earn you rave
reviews from your diners.
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Who are these guys?

Each year the du Jours send you over 600 savory recipes, 800 tips, a wild assortment of jokes and quotes, with over 1,000 hours of heartfelt effort. Please help support us by sending a check for ANY amount payable to "Recipe du Jour" to: Friends of the du Jours, PO Box 195, Henrico NC, 27842.

Thanks!
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Rich's Note: Polar Express


I almost tried to talk Susan out of going to see The Polar Express. I
like Tom Hanks and I generally like the director. I thought the book was
beautifully illustrated.

But last week the reviews from several major newspapers led me to
believe that the film was a sinister thing, that the eyes of the
characters were soulless, and that it just wasn't that good a movie.

I think they were wrong. It is a good film, not great, but very good. It
seems a trifle dark in spots and maybe has one too many roller
coaster-type sequences. It doesn't stop every five minutes for a song,
which is good. But, overall, it's an enjoyable film that deserves to be
seen. I recommend it.


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Link of the Day:

Humpherlinks - Children's Freeware
http://www.humpherlinks.co.uk

The Humpherlinks welcome you by explaining that they 'are pleased that
you have visited their site, which is intended mainly for the benefit of
children but hopefully will have something to interest all ages.' This
site has art and activities, entertainment, education, games, all of the
content that is appropriate and fun for children, including those over
21. Come play and learn as well as surf through the Humpherlinks
already researched links for quality sites. There is also a 'Stay Safe'
area which outlines safety tips for both children and adults when using
the Net. Here's your portal for safe surfing!

(from Jodi)
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Simply Tim: PENE'S COOKIN'

Every year about this time my friend John's girlfriend, Pene outdoes
herself in the kitchen. I swear, a dormant, biological clock tied
directly to cooler weather or the holiday season must strike a chime and
off she leaps into a cookie-baking extravaganza. And every year (about
this time) Tim gets a package filled with a dozen or so unearthly
delights that utterly defy description.

But by now you know me well enough to know that I'll try. . .

"What's this one?" I wonder, caressing a thin, powered-sugared kind of
folded-over shortbread cookie that oozes a caramel-something or another
tart jam-ish filling. "Ummmm, crème du pecan?" Another one has a deep
gash of strawberry (or maybe raspberry?) cleaved into the top of a
bubble-like flaky crown as if applied by a very sharp artist's palette
knife. "Yum. Whoa!" And here's one that must be good ol' chocolate chip.
"Oops - - no, wait - - ginger-snap-chocolate chip-date nutmeg maybe?" A
miniaturized golden-brown popover-thing catches my attention. Lightly
dusted with cinnamon and specks of ground vanilla bean? "Pop!" It
explodes in my mouth and a buttery custard cream cascades across my
taste buds.

All too soon the goodies are gone. I pick at the tabletop crumbs with a
moistened finger and sigh.


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Do You Remember?

I GOT A NAME
Jim Croce 1973
Lyrics: Norman Gimbel Music: Charles Fox

Like the pine trees lining the winding road,
I got a name, I got a name;
Like the singing bird and the croaking toad,
I got a name, I got a name.

And I carry it with me like my daddy did
But I'm living the dream that he kept hid.

Moving me down the highway, rolling me down the highway
Moving ahead so life won't pass me by.

Like the north wind whistlin down the sky,
I got a song; I got a song.
Like the whippoorwill and the baby's cry,
I got a song; I got a song,

And I carry it with me and I sing it loud;
If it gets me nowhere, I'll go there proud.

Moving me down the highway, rolling me down the highway
Moving ahead so life won't pass me by.

(Lead Break)

And I'm gonna go there free...

Like the fool I am and I'll always be,
I got a dream, I got a dream.
They can change their minds but the can't change me,
I got a dream, I got a dream;

Oh, I know I could share it if you'd want me to;
If you're goin' my way, I'll go with you.

Movin' me down the highway, rollin' me down the highway
Movin' ahead so life won't pass me by.
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Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Save the du Jours, PO Box
195, Henrico NC, 27842. Thank you.
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Good Neighbor Recipes appears every Friday. To submit your recipe to
Recipe du Jour's Good Neighbor Recipes, simply send it via email to
richrowand@lycos.com Use "GNR" and the title of your recipe as the
subject; and you must include your email address in the text in case
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yourself or the recipe (please keep it short). Look at the format we use
when we present our recipes and try to be similar. Do not submit recipes
in "bulleted" or 2 column format. Be sure to be specific in your
measurements (don't just say "a small can" of something, give the
amount). One recipe per email, please. We reserve the right not to print
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us permission to publish your submission in our daily ezine and in any
other format, such as a printed collection, without recompense now or in
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be able to use your recipe!

The portions of this mailing designated as "Rich's Note" and "Simply
Tim" are © Copyright 2004 by Richard Rowand and Tim Lee. All rights
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