Italian Christmas seafood salad

1 pound calamari (squid), cleaned, cut into 1/4 -inch thick rings
1 pound shrimp, peeled, deveined and split lengthwise
1 pound scungilli (cold water Mediterranean snails, similar to conch -
canned and sliced is preferred)
1 pound bay scallops, small muscle removed
1 cup Italian (flat-leaf) parsley, chopped
1/2 cup garlic, chopped
2 cups celery, chopped
2 pints tear drop tomatoes, halved
1 cup kalamata olives (cut in half)
1/2 cup extra virgin olive oil
1 1/2 cups fresh lemon juice
salt and pepper to taste

Bring a large pot of salted water to a boil. Using a straining basket,
cook the calamari until it barely turns white, then remove to a bowl.
Cook the scallops and shrimp in the same fashion. Drain the cooked
seafood well; cover and refrigerate to chill.

When cooled thoroughly, place in a large bowl, and add the drained
scungilli, garlic, celery, parsley, olive oil and lemon juice. Mix well.
Adjust seasoning with salt and pepper. Carefully fold in the tomatoes
and olives, being sure not to crush the tomatoes.

Adjust seasoning once again.

Hold in the refrigerator until ready to serve.

Makes at least 10 servings.

Potato cookie stamp

Cut a small raw potato in half crosswise. Using a pen or marker, sketch out the design of your stamp. Remember — everything will be reversed, so if you’re using letters (like R.I.P., for instance) make sure you sketch them out backwards so that they’ll come out the right way.
With a very sharp knife, cut around the letters or picture — leaving the part you want to show raised, the rest cut away and discarded. You may have to practice on a couple of potatoes until you get the hang of it — fortunately potatoes are cheap. While this is a great effect for gravestone cookies, you can also do this with other holiday designs at other times of the year.

INCREDIBLE CORNBREAD STUFFING

1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12 ounces crouton bread cut into 1 x 2-inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and
garlic and cook for 2 minutes. Add black pepper and sage. Continue
to cook until vegetables are tender. Remove from heat and allow to
cook thoroughly.

Mix together cooled/sauteed vegetables with cornbread and crouton
bread. Add stock. Carefully mix until combined. Add to a buttered
baking dish. Dot with softened butter. Cover with foil. Bake for
approximately 10 minutes at 350 degrees F until hot. Remove foil and
bake for an additional 5 minutes.

The actual real live

Neiman Marcus Chocolate Chip Cookie Recipe

Virus Hoax Busters

Ingredients

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips 

Directions 

1. Preheat oven to 300 degrees. Cream the butter with the
sugars using an electric mixer on medium speed until fluffy
(approximately 30 seconds) 

2. Beat in the egg and the vanilla extract for another 30 seconds. 

3. In a mixing bowl, sift together the dry ingredients and beat
into the butter mixture at low speed for about 15 seconds.
Stir in the espresso coffee powder and chocolate chips. 

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough
onto a greased cookie sheet about 3 inches apart. Gently press down
on the dough with the back of a spoon to spread out into a 2 inch circle.
Bake for about 20 minutes or until nicely browned around the edges.
Bake a little longer for a crispier cookie. 

Yield:   2 dozen cookies 

Proof is here:
Neiman Marcus Online