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Cafe Venice 2231 University Blvd. Tuscaloosa, AL 35401 205-366-1209 FOR IMMEDIATE RELEASE Contact: Adam Swansen General Manager 205-246-1050 aswansen@gmail.com Taste of the NFL CAFE VENICE LAUNCHES PROGRAM TO HELP FEED HUNGRY. Cafe Venice, in conjunction with Johnson Brothers Wine of Alabama, The National Football League and E.&J.

Roll out your rissoles paste: make a farce [filling] of spinach wilted in butter, & add cream, bread crumbs, grated Parmesan cheese, & egg yolks to bind the farce; season with salt and pepper for good taste & let it cool; dollop this farce on your paste as for rissoles, & cut them with a corer or

Make a batch of Macaronis [pasta dough] with eggs, a little water, a little salt, [knead, rest, roll out over and over until the dough is strong]; lay four or five sheets of rolled pasta [between floured towels, & let them dry, then cross [cut] in tailladins [tagliatelles] two fingers-width [these

By Stephen Lemons Mesa Police Chief George Gascon pens an op-ed for the Gray Lady. Phil Gordon defends racial profiling claim against Sheriff. Lettuce Ladies give everyone gas. Cops seek knife-wielding mariachi. Moron Steve Berman. Crypto parasite terrorizes Mesa. Roller derby dames do it with their helmets on.

This savory strudel is boiled, not baked and is also known by [strucolo, rotolo or strukel]; also similar to napkin dumpling. Again, this is a dish found on the margins of Northern & Eastern Italy, and reflects those cuisines of the surrounding areas.Savory Italian StrudelUse the same paste* as with

The French had not begun to eat potatoes (1740); it is not plain that Italians were then either.Nioc Dough:1/4 cup butter plus enough boiling water to make 1 cup liquid2 cups dried bread crumbs ¼ cup grated Parmesan cheese4 cups all-purpose flour Pinch salt2 eggs 10 or so tablespoons cold waterButter

Take a large sheet of puff paste, that used for the undercrusts of small Pies [cut small squares or circles of dough]; put apricot marmalade, cream-[cheese], &/or other sweet mixtures between two undercrusts and press the two crusts very well together [I used a fork to seal the edges], & fry them in

Strudel is normally thought of as an Austrian dish; bear in mind that Southern Austria is on the Northern Italian border and the Piedmont or foothills area of Northern Italy is a margin where ideas flowed both North and South.Strouilles à l'Italienne - Sweet StrudelUse the same paste* as that of the savory entrée and in the same way.

According to tradition, this book, Le Cuisinier Gascon, was written by the grandson of Louis XIV and Madam de Montespan. The Prince, Louis-Auguste de Bourbon, also cooked for King Louis XV; he would introduce Gascon cuisine to culinary literature.Le Cuisinier Gascon has two hundred and seventeen

Eggs minced without mischievousness [non-deviled?].Cut hard-boiled eggs in two; keep one good half of each and chop the other whites with the yolks, & moisten mixture with good cream, season with salt and pepper to taste; serve mixture in an egg half on a piece of bread [toast] topped with a sauce