September Newsletter 2004

Hi,

As you can see by my letterhead I am back in Texas. I have been here for a bit over a month and have re-located from Dallas to the small community of my birth, Alvarado, a small town some forty miles southwest of Dallas.

HOTTEST NEWS: Bourgeat Copper Polish is again available! It is still the best, easiest to use and greatest value for cleaning your treasured copperware.

While at the Bourgeat factory in Lyon I persuaded them to let me import the polish directly since it was otherwise unavailable. I have relisted it on MyChefsFavorites.com @ $20.00 per 1.65 pound container plus 5.50 for shipping. If you so choose, please feel free to call me directly with your orders. I will be pleased to handle them personally and will ship the polish the same day.

GOOD NEWS: In anticipation of of high volume for the holidays I have revised my prices on the website...almost all of them downward for greater savings for you and for gift giving. Speaking of which...if you choose to shop early I will hold your orders to ship in a timely manner for Christmas and I will gift wrap at no charge all the individual pans in the 8 and 13-piece sets. What a surprise that makes! And, I will handwrite your own personal greetings on a nice Christmas card to enclose with the shipments of the sets. Or, you may send your own card/greeting for inclosure with your gift.

TWO NEW ITEMS:
1. STAINLESS STEEL PAN STAND - Now you can rest your pans while you beat or whip, stir or cook...safely. My new stand frees your hands and makes whipping or beating less strenuous.

Our own direct import...this stainless steel stand is for holding your egg white or zabaglione pans while working or resting. No more precarious dealings with those rounded bases! It also works wonderfully with your Wok stir fry pan whether on the stove top or serving at the table. The stand is 4" high. The two rings are 6" and 9" diameter. The stand is reversible to suit the pan size to be used....versatile! Please take a look at it. I have listed it alone and have also put up new photos of the eggwhite pans, the Zabaglione pan as well as the copper wok shown in use with this stand. I have it priced for $22.50 plus $6.00 for shipping. This is a MyChefsFavorites.com exclusive.

2. BOURGEAT WALL-MOUNTED STAINLESS STEEL SHELF - This sturdy shelf is perfect for storing/displaying your stainless or copper cookware and makes it a lot handier to access. It is 31-1/2” long x 15-1/2” deep (front to back) x 12” high. The shelf surface is slatted with slots used for hanging utensils. Properly mounted into wall studs the shelf is rated to hold 100lbs…lots of pots!

The shelf regularly lists for $200.00. My price is just $169.00. Shipping and handling are free. $15.00. A substantial savings and Bourgeat quality too.

RECIPES FOR THE HOLIDAYS: These are from my personal files, are long used and enjoyed. I hope you like them as much as I do.

DON'S SALMON CREAM CHEESE SPREAD

2 - 12oz. containers Philadelphia Cream Cheese, whipped variety
1-1/2 oz. Lilliput (small) Capers (About three tablespoons or to taste.)
4oz. Salmon, Scottish unsmoked is my prefernce but smoked works well too.)
3 to 4 small green onions (scallions)
To taste - Lawry's garlic salt and Lawry's seasoned pepper.

Mince Salmon and green onions finely. Combine with cream cheese and capers (Save the containers for storage.) and whip with mixer until contents are combined and the texture is spreadable. You may wish to add a small spill of milk if you are using regular cream cheese. Add garlic salt and pepper to taste.

This spread is great with a toasted bagel at any time and works wonders on toast points. This is a lot better than deli bought and costs considerably less. I have stored it for over a week and it only gets better and more flavorful.

CAROLYN'S SWEET POTATO PONE - Serves 8 to 10 persons

2 Cups coarsely grated sweet potato or yam
1 Cup sweet milk
1 Cup sugar
2 Whole eggs, beaten lightly
1 Cup pecans, chopped
1 Tablespoon butter
Marshmallows

Grate the sweet potato and put it into the milk as you grate to keep it from turning dark. You can do this a little ahead of time before completing the recipe.

Mix all ingredients together and put in a buttered baking dish. Bake at 350 degrees for at least one hour.

When finished baking, place marshmallows on top and put under the broiler to brown for about five minutes. Use caution that the marshmallows do not burn!

Serve in the baking dish...great for Thanksgiving, Christmas...anytime!

I look forward to serving you through the holidays. Please feel free to call or email me at any time...24/7. Thank you for reading this newsletter.

Sincerely,
Don Shipman,
MyChefsFavorites.com