Corpus Delicious: The Fordham Law School Cookbook (Google eBook)
This cookbook grew out of a series of dinners that the women law faculty members and administrators at Fordham Law School used to have several times a year. The dinners would be hosted at different women's homes and contributions would be made by nearly all attending (reminiscent of the old potluck supper). On each occasion, spectacular dishes would arrive and recipes would be exchanged on whatever scraps of paper happened to be lying around. Ronne Kaplan, Director of Continuing Legal Education at the School, came up with the idea of putting together a cookbook of these and additional recipes which we would collect from the Fordham Law School and others in the greater Fordham community to raise money for the Law School. Professor Constantine Katsoris, who used to give the women's law group a hard time about the separatists nature of the parties, contributed his own secret recipe for spinach pie and also suggested that the proceeds of the sale of the book by donated to the Fordham Student Sponsored Fellowship, a group that supports the public-interest legal work of Fordham Law School students. The recipes were collected by Marilyn Force and typed onto disk by Lisa Gurley of the Law School administrative staff. We hope that you will enjoy the recipes set forth in this book and that it will become one of the staple resources of your kitchen.-Preface, by Janet Tracy, Professor of Research and Library Services
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30 minutes Add eggs apples Bake at 350 baking powder baking soda bay leaf beans Beat egg beaten beef black pepper Blend blender broth butter or margarine cake carrots casserole cheddar cheese chicken chocolate chopped cloves garlic Combine cook cool cornstarch Cover cream cheese crushed dish dough drained egg whites egg yolks flour Fordham Law School frozen garlic Goya grated greased green pepper hour Janet Tracy layer lightly margarine meat melted butter milk Miriam Buhl mixture noodles nuts olive oil onion optional oven to 350 Parmesan cheese parsley peeled phyllo pineapple potatoes Preheat oven raisins recipe refrigerator remaining ingredients rice SALAD sauce saucepan Saute scallions serves simmer skillet sliced soup sour cream spinach spoon Sprinkle Stir TBS butter TBS flour TBS lemon juice TBS sugar tomatoes tsp baking powder tsp baking soda tsp cinnamon tsp ground tsp salt tsp vanilla vinegar
Page 11 - Place an oven rack in the upper third of the oven. Preheat the oven to 375°F.
Page 7 - Beat by hand till well blended. Stir in as much of the remaining flour as you can mix in with a spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough. Continue kneading about 5 to 8 minutes or till smooth and elastic.