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Pizzelle Maid

----- Original Message ----- 
From: "Carolyn" 
Sent: Thursday, January 06, 2011 11:47 AM
Subject: Pizzelle Maid automatic Model 400 unused pizzelle maker

>I am desperately looking for a new pizzelle maker to replace my old  one 
>which made perfect thin cookies.   It is called Pizzelle Maid  automatic. 
>Model#400.  Just missed one on e-bay which made me think  there could be 
>some somewhere.
> Hope you can find one
> Yours  truly,
> Carolyn

Hello Carolyn,

I had no success locating one, even a used one. The company is out of business, so finding another unused one might be problematic. If you are checking E-Bay regularly and have done a Google search, then you have done all that I would do. If you get tired of looking, you might consider a Vitantonio Pizzelle Chef. They are made by the same company, and there are a some of them for sale on E-Bay. I'll post your request on my site, just in case a reader has one.


Safeway Split Pea Soup

----- Original Message ----- 
From: Liz 
To: Phaedrus 
Sent: Sunday, January 09, 2011 3:31 PM
Subject: split pea soup recipe request

Hi:  This may be a strange request.  Last night I made a split pea soup for 
my parents and myself from a cookbook and neither of us enjoyed it.  The one 
I used to make was on the split peas package and no longer is posted on the 
package.  Any idea on how to find such a recipe that is no longer on a package? 
The recipe I made previously from the package included: split peas, a ham hock, 
bay leaves, onion, celery, carrots and I believe whole or crushed cloves. 
Any ideas would be much appreciated.  Thanks.


Hello Liz,

See below.


Split Pea Soup with Ham
From the back of the Safeway Green Split Peas package

Makes 6 servings


2 tablespoons olive oil
2 onions, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. ham hocks (about 3)
1-1 1/2 lbs. ham steak, fat removed, cut into 1-inch pieces
4 bay leaves
3 quarts (12 cups) water
1 lb. split peas, rinsed*
1 teaspoon dried thyme


In a large soup pot, heat olive oil over high heat. Sauté onions, carrots 
and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, 
chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, 
partially covered, for 2-2 1/2 hours or until ham is very tender. 
Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. 
Discard bones.

Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas 
dissolve and thicken soup. Remove bay leaves. (Soup may be refrigerated for several 
days or frozen.)

* Wait to rinse the peas until right before you're ready to add them to the soup pot - 
otherwise, they will all stick together!

Creamed Crab Omelet

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Creamed Crab Omelet


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Gravlax is cured raw salmon.

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