-=> Quoting Dave Drum to Jim Weller <=-

 DD> Why is corn bread stuffing not proper?
 
 JW> It's an American South thing, and simply un-Canadian!

 DD> Not just the South part of Uh-murrika. All over the bleeding map. Even
 DD> in Canuckistan.

I can assure you that Canadians rarely make cornmeal anything. Which
is a shame as it can make some very tasty things.

 DD> Well, yeah. Or both. But, if you're adding sausage for me make sure
 DD> it's sage sausage. Which works waaaaay better than Italian sausage.

Yeah, definitely sagey breakfast sausage. I wouldn't consider anything
else for poultry stuffing.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine Con Pesto
 Categories: Herb, Sauces, Cheese, Italian, Pasta
      Yield: 6 Servings
 
      1 c  Fresh basil leaves
    3/4 c  Olive oil
    1/4 c  Grated Parmesan cheese
      1 tb Pine nuts
      1 ts Minced garlic
    1/2 ts Salt
    1/4 ts Freshly ground pepper
     12 oz Fettucine
 
  In a blender container or food processor combine basil, olive oil,
  cheese, pine nuts, garlic, salt, and pepper. Process till smooth.
  Cook fettuccine in 6 to 8 quarts of boiling salted water, stirring
  occasionally to prevent sticking. Cook pasta till al dente or
  tender to the tooth," about 3 to 4 minutes. Drain pasta, reserving
  2 tablespoons of the salted water. Add the 2 tablespoons reserved
  water to the pesto sauce; stir to blend. Toss pesto with hot
  fettuccine. Makes 6 first course servings.
  
  Recipe By: Casa Grisanti, Louisville, Kentucky
  From: Terry Van Kirk
 
MMMMM
 

Cheers

Jim


... The 4 Italian food groups: cheese, wine, olives and sausage.

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