11 Janusry 1964 - U.S. SURGEON GENERAL ANNOUNCES DEFINITIVE LINK BETWEEN SMOKING AND CANCER - United States Surgeon General Luther Terry knew his
report was a bombshell. He intentionally chose to release it on January
11, 1964, a Saturday, so as to limit its immediate effects on the stock
market. It was on this date that, on behalf of the U.S. Government,
Terry announced a definitive link between smoking and cancer.

The link had long been suspected. Anecdotal evidence had always pointed
to negative health effects from smoking, and by the 1930s physicians
were noticing an increase in lung cancer cases. The first medical
studies that raised serious concerns were published in Great Britain in
the late 1940s.

MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
Categories: Game, Vegetables, Wine, Herbs
Yield: 4 Servings

2 tb Olive oil
8 Rabbit shoulders; bone-in
1 lg Carrot; scraped, diced
1 lg White onion; diced
1 Rib celery; diced
6 cl Garlic; peeled, halved
1 Juniper berry
1 Sprig thyme
1 Piece rosemary
1/2 Stick cinnamon
Water
4 tb Unsalted butter
6 Shallots; sliced thin
1/2 c White wine
1/2 bn Flat-leaf parsley; chopped
1/2 bn Tarragon leaves; chopped
3/4 lb Chanterelle mushrooms;
- halved
4 Rabbit loins; butterflied
- (cut down the center but
- not split totally)
4 Leaves blond tobacco
Salt & ground black pepper

Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
Lyon, France

Heat a stockpot with 2 tablespoons of olive oil over
medium-high heat, sear the rabbit shoulders until they
are a dark golden brown. Add the carrot, onion, celery,
and garlic. Sweat vegetables for 2 to 3 minutes. Add
the juniper berry, thyme, rosemary, and cinnamon stick.
Add water to cover the ingredients and simmer for 30
minutes.

Heat a saute pan with 2 tablespoons of butter over
medium heat, add the shallots and sweat until they are
translucent. Add the wine and reduce by 1/2. Stir in
the parsley and tarragon.

Remove the rabbit shoulders from the stockpot. Remove
the meat from the bone and chop fine. Strain the liquid
in the stockpot through a fine sieve. Return sauce to
stockpot. Simmer for 10 minutes and season with salt
and black pepper.

Heat a saute pan with 2 tablespoons of butter over
medium heat, add the chanterelle mushrooms and saute
until golden brown. Reserve warm on back of stovetop.

Set oven @ 350ºF/175ºC.

In a mixing bowl, combine the chopped meat and shallot
mixture to form the filling. Season the rabbit loins
with salt and black pepper. Fill the center of the loin
with the filling. Roll the loin into a log shape. Wrap a
tobacco leaf around each rabbit. Tie the rabbit with
butcher's twine to keep its shape.

Place rabbit onto a baking rack with a drip pan beneath.
Roast in oven for 10 to 12 minutes. Remove rabbit from
oven. Let rest for 5 minutes. Remove tobacco leaves and
slice. Serve with sauteed chanterelle mushrooms.

Yield: 4 servings

Copyright Television Food Network, G.P., All Rights Reserved

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25 February 1964 - CLAY TKOS LISTON FOR HEAVYWEIGHT BOXING TITLE: A 22 year-old Cassius Clay sets the boxing world reeling as he defeats his
fierce opponent, reigning champ Sonny Liston. Clay will also win their
rematch a year later under his new name, Muhammad Ali.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boxing Day Soup
Categories: Vegetables, Potatoes, Curry, Dairy
Yield: 3 Servings

1 tb Sunflower oil
1 md Onion; chopped
2 Celery ribs; chopped
2 md Potatoes (350g/12oz); peeled
- in small chunks
1 tb Curry paste
1 3/16 l (5 c) vegetable stock; made
- from a stock cube
550 g Leftover roasted or boiled
- vegetables, such as
- Brussels sprouts, carrots,
- parsnips & squash, rough
- chopped
Natural yogurt or creme
- fraiche; to serve

To fry the vegetables, heat the oil in a large saucepan
and fry the onion for 5 minutes until golden. Stir in the
celery and fry for 5 minutes, then tip in the potatoes and
fry for a further 1-2 minutes, stirring often.

Stir in the curry paste, let it cook for a minute or so,
then pour in the stock. Bring to the boil and stir well.
Lower the heat, cover and simmer for 15-20 minutes until
the potatoes are tender.

To serve, tip the leftover veg into the pan and warm
through for a few minutes. Pour the soup into a food
processor or blender and blitz to a smooth purée. Thin
down to the consistency you like with hot water or stock
(we added 300ml/10 oz) then taste for seasoning. Cool and
freeze, or serve in bowls with spoonfuls of yogurt or
crème fraîche swirled on top.

Printed in Good Food magazine, January 2002

Recipe from: http://www.bbcgoodfood.com

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27 February 1964 - ITALY REQUESTS HELP TO KEEP PISA'S TOWER FROM
TOPPLING: A cathedral's 791-year-old bell tower in the Italian city of
Pisa, always a little askew, is now in real danger of collapsing
completely. Italy puts out a call for a straight solution.

The tower began to lean during construction in the 12th century, due to
soft ground which could not properly support the structure's weight. It worsened through the completion of construction in the 14th century. By
1990, the tilt had reached 5.5 degrees. The structure was stabilized by remedial work between 1993 and 2001, which reduced the tilt to 3.97
degrees

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pisa Pizza Rustica
Categories: Pastry, Pork, Greens, Cheese, Vegetables
Yield: 7 servings

2 tb Olive oil
8 oz Hot Italian sausage
1 ts Minced garlic
24 oz (2 bn) fresh spinach;
- stemmed, coarse chopped
+=OR=+
10 oz Box frozen cut-leaf spinach;
- thawed, drained
15 oz Whole milk ricotta
12 oz Shredded mozzarella cheese
1/3 c + 2 tb fresh grated Parmesan
4 oz Thin sliced prosciutto;
- coarse chopped
4 lg Egg yolks; beaten to blend
Pastry Dough: recipe follows
1 lg Egg; beaten to blend

Recipe courtesy of Giada De Laurentiis

Position the rack on the bottom of the oven, and set the
oven @ 375ºF/190ºC.

Heat 1 tablespoon of oil in a heavy large frying pan
over medium heat. Add the sausages and saute until
golden brown, breaking the sausage into pieces, about 5
minutes. Add the garlic and saute until fragrant, about
1 minute. Transfer the mixture to a small bowl and set
aside to cool.

Meanwhile, heat 1 tablespoon of oil in the same frying
pan over medium heat. Add the spinach and cook until the
spinach wilts and the juices evaporate, stirring often,
about 10 minutes. Cool to room temperature. Squeeze the
spinach to drain as much liquid as possible.

Into a large bowl, add egg yolks and beat lightly. Stir
in the ricotta, mozzarella, and 1/3 cup of Parmesan
cheese. Add the sausage, the spinach and prosciutto to
the mixture and stir to combine.

Roll out larger piece of dough on a lightly floured work
surface to a 17" round. Transfer the dough to a 9"
springform pan. Trim the dough overhang to 1 inch. Spoon
the ricotta mixture into the dough-lined pan. Roll out
the remaining piece of dough into a 12" round. Place the
dough over the filling. Pinch the edges of the doughs
together to seal, then crimp the dough edges
decoratively. Brush the beaten 1 large egg over the
entire pastry top. Sprinkle the remaining 2 tablespoons
Parmesan over the top. Bake on the bottom shelf until
the crust is golden brown, about 1 hour.

Let stand 15 minutes. Release the pan sides and transfer
the pizza to a platter. Cut into wedges and serve.

Yield: 6 to 8 servings

RECIPE FROM: https://www.foodnetwork.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pastry Dough for Pisa Pizza
Categories: Pastry
Yield: 2 crusts

3 1/2 c A-P flour
3/4 c Cold unsalted butter; in
- pieces
1/4 c Cold vegetable shortening;
- in pieces
1 ts Salt
3 lg Eggs; beaten to blend
2 tn (4 tb) ice water

Recipe courtesy of Giada De Laurentiis

Blend the flour, the butter, the shortening and salt in
a food processor until the mixture resembles coarse
meal. Blend in the eggs. With the machine running, add
the water 1 tablespoon at a time until the dough forms.

Gather the dough into a ball. Divide the dough into 2
pieces, with 1 piece twice as large as the second piece.
Flatten the dough pieces into disks. Wrap in plastic
wrap and refrigerate until the dough is firm enough to
roll out, about 30 minutes.

Yield: 2 dough pieces (enough for 1 Pizza Rustica)

RECIPE FROM: https://www.foodnetwork.com

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27 March 1964 - STRONGEST QUAKE IN US HISTORY SLAMS ALASKA: The afternoon
calm of Good Friday is shattered as a massively powerful 9.2 magnitude megathrust earthquake hits 78 miles east of Anchorage, Alaska. Fifteen
people are killed by the earthquake itself, but tsunamis triggered by
the quake will claim 124 additional victims, some as far away as
California.

Lasting four minutes and thirty-eight seconds, the magnitude 9.2
megathrust earthquake remains the most powerful earthquake recorded
in North American history, and the second most powerful earthquake
recorded in world history since the development of seismographic
measurements. Six hundred miles (970 km) of fault ruptured at once and
moved up to 60 ft (18 m), releasing about 500 years of stress buildup.
Soil liquefaction, fissures, landslides, and other ground failures
caused major structural damage in several communities and much damage
to property. Anchorage sustained great destruction or damage to many inadequately earthquake-engineered houses, buildings, and infrastructure (paved streets, sidewalks, water and sewer mains, electrical systems,
and other man-made equipment), particularly in the several landslide
zones along Knik Arm. Two hundred miles (320 km) southwest, some areas
near Kodiak were permanently raised by 30 feet (9 m). Southeast of
Anchorage, areas around the head of Turnagain Arm near Girdwood and
Portage dropped as much as 8 feet (2.4 m), requiring reconstruction
and fill to raise the Seward Highway above the new high tide mark.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alaska Black Cod San Sebastian
Categories: Seafood, Poultry, Beans, Herbs, Vegetables
Yield: 4 servings

MMMMM-------------------------BLACK COD------------------------------
4 (6 oz ea) Alaska black cod
- fillets
1/4 c Extra virgin olive oil
2 c Sofrito (below)
1 1/2 c Chicken stock
1 c Chorizo; medium dice
20 Littleneck clams
1 c Cooked white beans
2 tb Butter
Salt & black pepper
Fresh herbs; Optional
- Garnish

MMMMM--------------------------SOFRITO-------------------------------
4 tb Olive oil
1 c Yellow onion; fine chopped
1 c Red bell pepper; fine
- chopped
12 c Tomato; fine chopped
5 cl Garlic; minced
2 tb Paprika
1 ts Cayenne pepper
1 tb Tomato paste

Heat oil in a large skillet over medium heat. Add onion,
red pepper, garlic and saut for 10 minutes, stirring
frequently. Add paprika, cayenne, tomato paste. Remove
from heat and reserve.

Season fillets with salt and black pepper. Place 2 tbsp.
oil in a medium skillet. Bring to medium/high heat and
place black cod in skillet.

Sear fish 1 minute on each side. Place skillet in a
400°F/205°C oven and roast for 7 minutes.

In a medium saucepan, over moderate heat, place chicken
stock, chorizo, Sofrito, and simmer for 5 minutes. Add
clams and continue to cook until clams open. Add white
beans. Remove from heat and stir in butter.

To Serve: Divide Sofrito broth among 4 large serving
bowls. Top with fillets and drizzle with extra virgin
olive oil. Garnish with fresh herbs, i.e. chervil, lemon
thyme, parsley.

RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant

RECIPE FROM: https://www.alaskasfinestseafood.com

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02 July 1964 - LANDMARK US CIVIL RIGHTS ACT BECOMES LAW: President
Lyndon Johnson signs a culmination of centuries of activism and
struggle, the Civil Rights Act of 1964, in a televised ceremony at the
White House. The new law bars racial segregation in public places, and discrimination based on race, color, religion, sex, or national origin.

The legislation was proposed by President John F. Kennedy in June 1963,
but it was opposed by filibuster in the Senate. After Kennedy was
assassinated on November 22, 1963, President Lyndon B. Johnson pushed
the bill forward. The United States House of Representatives passed the
bill on February 10, 1964, and after a 72-day filibuster, it passed the
United States Senate on June 19, 1964. The final vote was 290-130 in the
House of Representatives and 73-27 in the Senate. After the House agreed
to a subsequent Senate amendment, the Civil Rights Act of 1964 was
signed into law by President Johnson at the White House on July 2, 1964

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lyndon Johnson's Favorite Barbecue Sauce
Categories: Sauces
Yield: 1 1/4 cups

1/4 c Butter
1/4 c Cider vinegar
1/4 c Ketchup
1/4 c Lemon juice
1/4 c Worcestershire sauce
1/2 ts Tabasco sauce

Combine all the ingredients in a saucepan over medium
heat. Bring to a simmer and cook, stirring occasionally,
for 10 minutes.

Use immediately or let cool and store in the ice box in
an airtight container for up to 1 week.

Delicious on chicken!

RECIPE FROM: https://www.cdkitchen.com

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