American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines the
word as being a Native American tribe of the Lenape Nation.
Can you explain it in a manner that even I can grasp?

I see others have given you what you asked, starting
with the spelling. It's a real thing, actually a sort
of culinary cheat: I used to describe it as artificial
chickeniness - a distinct savor that improves many
dishes when added in either natural or artificial
form (I don't think it makes much difference) but that
in no way deserves the title of "fifth taste," which
many call it. Apparently certain amino acids sneak
past the blood-brain barrier and act as culinary
hallucinogens, if you will, making food appear to be
better than it has any right to be.

Title: EGGPLANT WITH GROUND BEEF

Okay for starters.

Categories: None, Beef
Yield: 4 Servings
1 1/2 lb Ground beef
1 md Onion -- diced
1/2 c Bread crumbs
Salt and pepper to taste
1/2 c Tomato sauce
1 Sprinkle

What's a sprinkle? If it's lots of herbs, that might
be sufficient to rectify that part of the recipe.

1 Eggplant
Parsley

Peel eggplant and cut into thin slices. Brown ground beef; add diced
onion. Add 1/2 cup bread crumbs, tomato sauce, parsley, salt, pepper
and 2 tablespoons grated cheese. Layer eggplant, ground beef
mixture, eggplant, ground beef, etc. Cook in 350 degree oven for 45
minutes.

The eggplant probably should be treated beforehand, either that or
the cooking should be for a considerably longer time.

Kate's Keuka trifle
categories: New York, dessert, dairy
servings: 24

1 qt strawberries, sliced
1 qt blueberries
2 Tb sugar
1 1/2 Tb lemon juice
1 c mascarpone, room temp
1 pt heavy cream
2 Tb sugar
1/2 c creme de cassis OR SUB
- 1 oz vodka and 3 oz Ribena
3 pk ladyfingers OR SUB
- 2 Sara Lee poundcakes, sliced
additional fruit for garnish as desired

Cook blueberries with lemon juice and sugar over
medium heat until the few weakest ones start to
pop. Add strawberries and creme de cassis or
Ribena and cook until a few more blueberries
begin to pop. Off heat, add vodka if using.
Let cool at least 10 min.

Mix mascarpone, cream, and sugar. Beat to
stiff peaks.

Assembly. Put a layer of ladyfingers or cake in
a 9x13" glass baking dish. Cover with half the
berries and their juice. Spread half the cream
mixture over. Add another layer of ladyfingers
over and repeat the process, endihg with cream.
Garnish with berries or mint leaves as desired.
Let stand 4 hr up to 12 hr before serving.

after Kate Donham, Marist College
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