Thank you Eric, Jeanne, Jeff, Brian, Kevin, Jackie, Louise, Sydney, Shane, Susan, Pascal & Lucia for being there for both of us

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1 A special thanks to Barbara, Jack, Judy & Jeff for making this weekend possible. You are all supportive parents & great friends Thank you Eric, Jeanne, Jeff, Brian, Kevin, Jackie, Louise, Sydney, Shane, Susan, Pascal & Lucia for being there for both of us Thank you Taryn Baruch & Alison Dorfman for capturing our spirit and making things look so cute and fun Thank you to the rest of our family and friends for making the long trip to Vermont & taking the time out of your life to share, experience & add to the beginning of ours We wish everyone lots of love, good health, and plenty of happiness xo Kathy & Scott 7/05 xo

2 A Good Wedding Cake Chef Author unknown, submitted by Ina Rubin 4 pounds love ½ pound good looks 1 pound sweet temper 1 pound butter of youth 1 pound blindness for faults 1 pound self forgetfulness 1 pound pounded wit 1 pound good humor 2 tablespoons sweet argument 1 pint rippling laughter 1 wine glass of common sense 1 ounce modesty Put the love, good looks and sweet temper into a well-furnished house. Beat the butter of youth to a cream, and mix well together with the blindness of faults. Stir the pounded wit and good humor with the sweet argument. Than add the rippling laughter and common sense. Add in the rest of the ingredients and stir together until everything is well mixed. Bake Bake gently forever

3 Cocktails & Starters

4 Kathy & Scott s Famous Hangover Cure (aka Bloody Mary s) Chef Kathy Moran & Scott Lubinsky The new Mr & Mrs Fresh Black pepper Tabasco sauce Worcestershire sauce Horseradish Lemon juice 1-1½ shot of v odka 8-10 ounces of t omato juice Add the vodka. Fill the glass with tomato juice. Shake in some tabasco and worcestershire. Pour in some lemon juice. Sprinkle pepper into a cocktail shaker. Shake, shake, shake (dance while shaking, makes it more fun). in a tall glass, over ice with a celery stick and a piece of lemon. Sweet Ending Chef Lisabeth Magoun Fresh pineapple Tequila Soak the pineapple in tequila. Dust it with hot chili powder. Bite, grin & yell - Ole!

5 Nan s Chicken Soup With Matzo Balls Chef Betty Olinsky Soup 1 quartered chicken and giblets 2 celery stalks 1 large onion 1 large turnip 1 large parsnip 1 large bunch of carrots (more if you would like) 1 large bunch of dill 1 large bunch of parsley 1 large pot filled with cold water Clean chicken parts & giblet s thoroughly. Clean celery. Peel the onion, but the keep the core so it stays together. Peel turnip, parsnip & as many carrots as you would like. Wash the dill & parsley very well in order to get sand out, tie them together. Put water up to boil, and as it starts to boil add in some salt. When the water is boiling, add all ingredients and let it come to a boil again. Turn down to simmer and clean off the layer that has accumulated on top. Add salt to taste. Let it cook for about 1½- 2 hours. Matzo Ball 3 eggs ¾ cup matzo meal ½ teaspoon salt Separate the egg whites from the yolks (you are going to use both parts). Beat egg whites until stiff. Combine salt and egg yolks, beat. Now fold into egg whites. Fold into matzo meal. Let stand for about 5 minutes. Form into matzo balls and refrigerate for about 30 minutes. Boil a large pot of salted water. When the water comes to a boil, drop in the matzo balls and cover pot. Let boil for about minutes, by this point they should have floated to the top. Put a matzo ball into a bowl, add hot soup.

6 Mother's Mushroom Soup Chef Jeff Rawding 3 quarts canned beef broth 5 medium carrots, peeled, trimmed and finely diced (or you can use the baby carrots) 5 ribs celery with leafy tops, trimmed and finely diced 2 large onions, peeled and finely chopped 2 tablespoons fresh parsley, finely chopped 8-10 packs of assorted mushrooms chopped fine (shitake, portobello, crimini, domestic, which ever you like) 3 tablespoons fresh dill, chopped 1 tablespoon coarse salt (to taste, sometime broth makes soup salty enough) ½ teaspoon freshly ground black pepper (to taste) ½ cup very small dried orzo 2 tablespoons butter 2 tablespoons flour 1 cup sour cream In a large pot, bring the broth to a simmer. Add carrots, celery, onion and parsley to the broth and cook, uncovered, over low heat for 20 minutes, stirring occasionally. Add the chopped mushrooms to the soup and simmer for 15 minutes. Add dill, salt, pepper, and simmer 15 minutes. Bring soup to a full boil. Cook the orzo separately. While the soup is coming to a boil, melt the butter in a saucepan and blend in the flour, stirring until the mixture is smooth. Add 2 tablespoons of sour cream; stir until it is well blended. Add the rest of the sour cream. Once the soup comes to a full boil, add the thickened sour cream, stir constantly. Simmer gently until it is completely incorporated, about 3 minutes. Add the cooked orzo and stir for another couple of minutes. This soup serves 8-10 people and is best when served very hot.

7 Endive Leaves Stuffed With Roquefort Chef Cara McGuigan 8 ounces Roquefort cheese ½ cup sour cream 2 bunches endive Diced red pepper Chopped chives Chopped toasted walnuts Mix cheese and sour cream spread on endive leaf top with diced red pepper, chives, and toasted walnuts. Enjoy! Mixed Spring Greens & Strawberry Salad Chef Jeanne Rawding Mixed spring greens Crumbled feta cheese Pine nuts Chopped red onion Sliced strawberries Raspberry vinaigrette dressing Combine the above ingredients for a delicious spring/summer salad. Add dressing when you are ready to eat.

8 BLT (without the "L") Chef Jeanne Rawding Hormel Real Bacon Bits (or if you want to do it the long way, cook and chop fresh bacon) Mayonnaise (to taste) Wheat Thins Grape tomatoes Heat up (or cook) bacon. Mix bacon with mayonnaise to desired consistency Dollop on wheat thins. Top with half a grape tomato. Shrimp Butter Spread Chef Jan Semp 1 package cream cheese 1½ sticks butter 2-4 tablespoons mayonnaise 1 teaspoon grated onion 1 teaspoon lemon juice 1 can small shrimp Mix cream cheese and butter. Add in mayonnaise, onion, lemon juice and shrimp. This can be made days ahead of time. with crackers.

9 Mexican Rollup Chef Dee McGuigan 10 large flour tortillas 1 large container whipped cream cheese 1 jar of sliced jalapeno peppers ½ pound thin sliced salami ½ pound thin sliced ham (cappy) Lay out flour tortillas. Spread thin layer of cream cheese on each. Place the jalapeno peppers down the center in a straight line. On the left side of the jalapenos, place 3 thin slices of salami side-by-side. On the right side of the jalapenos, place 3 slices of ham side-by-side. Roll up from left to right, like a cigar. Wrap each tortilla in plastic wrap for at least 1 hour. You can make these the day before too. Slice the rollup in 1-2 inch pieces.

10 Side Dishes & Entrées