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For Diane who was looking for pattypan recipes...this was the only one I 
could find:

Stuffed Pattypan Squash

Recipe By:	Betty Crocker Fresh! Spring Recipes (adapted)
Serving Size:	4

16 tiny pattypan squash (about 1 1/2" )	
1/2 cup	soft bread crumbs	
1 teaspoon chopped fresh thyme (or 1/4 t. dried)	
1/4 teaspoon salt	
2 green onions, finely chopped

Heat oven to 350 F.  Heat 1 inch water to boiling.  Add squash.  Cook 6 
to 8 minutes or until crisp-tender; drain.  Cut off stem ends.  Hollow 
out squash; reserve squash shells.  Chop squash meat finely.  Mix squash 
and remaining ingredients.  Spoon 1 heaping teaspoon filling into each 
squash shell.  Sprinkle with Parmesan cheese, if desired.  Place in 
ungreased square pan, 9x9x2 inches.  Bake uncovered 10 to 12 minutes or 
until hot.

For Zoe who was looking for recipes using Asian Noodles, I have these:

Gomoku Soba (Noodles and Vegetables in a Flavorful Broth)

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	4

Amount	Measure	Ingredient	Preparation Method
8		dried shiitake mushrooms	
2	cups	hot water	
3 1/2	cups	Konbu Dashi	
5	tablespoons	tamari soy sauce	
1/2	cup	sake	
1/2	large	carrot--thinly sliced 
8		scallions--cut in 2 1/2" pieces
2	cups	sliced Chinese cabbage--cut 1/2 inch thick
1	pound	soba noodles	

Soak the shiitake in 2 cups of very hot water for 20 to 30 minutes.  
Reserving the liquid, remove the soaked shiitake, trim off and discard 
the stems, and slice the caps into strips.  There should be 1 1/2 cups of 
shiitake dashi left.  Combine this will 3 1/2 cups of konbu dashi (or 
however much konbu dashi it takes to make a total of 5 cups).  Add the 
soy sauce, sake, and shiitake.  Simmer.  Briefly cook each vegetable in 
the broth as it simmers, one vegetable at a time so that everything is 
just barely cooked--or, just barely undercooked.  Remove the cooked 
vegetables from the stock and set aside for later.

Continue to simmer the broth as you cook the soba in a separate pot.  
After the soba is cooked and drained, in each of four big bowls place 
approximately a fourth of the noodles.  Then arrange, as prettily as 
possible, the vegetables.  Pour a generous cup of broth over everything 
in each bowl.  The broth must be very hot so it can reheat the vegetables 
and egg.  Garnish with chopped scallions, and, if desired, hot red pepper 
flakes to taste.
Notes:	Variation:  Snow peas, spinach and mung sprouts are also very 
good in this dish.  Snow peas should be briefly cooked with the other 
vegetables.  Add uncooked spinach or sprouts to the serving bowl before 
pouring the hot broth over everything.

Hiyashi Somen (Chilled Noodles w/ Spicy Dipping Sauce)

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	4

Amount	Measure	Ingredient	Preparation Method
		Dipping sauce:	
1	cup	Shiitake Dashi	
2	cups	Konbu Dashi	
2/3	cup	tamari soy sauce	
1	cup	sake	
1/4	cup	mirin	
1	teaspoon grated peeled gingerroot	
1/2	cup	finely grated daikon	
1/2	cup	chopped scallions	
3	tablespoons finely grated fresh wasabi (or 1 T powder)	
1/2		red bell pepper	
1/2		cucumber	
2	cups	sliced Chinese cabbage	
16		snow peas	
1	sheet	nori	
1	pound	somen noodles	

In a medium saucepan, combine the dipping sauce ingredients.  Simmer, 
uncovered, for about 30 minutes.  Remove from heat and set aside to cool 
to room temperature.

Meanwhile, combine the daikon and the scallions and set aside.  If using 
wasabi powder, make a paste by thoroughly mixing a tablespoon of wasabi 
powder with 2 tablespoons of cold water.  Cover the wasabi after grating 
or mixing.

Slice the red pepper half into thin strips.  Peel and seed the cucumber 
half and cut into matchstick pieces.  Cut the Chinese cabbage into 
1/2-inch slices.  Stem the snow peas.  Blanch the Chinese cabbage in 
boiling water for 2 minutes and the snow peas for 1 minute.  Set aside to 

Toast the nori by waving it over a flame until it stiffens slightly, but 
be careful--it burns easily.  Crumble it into little pieces and set aside.

Boil the somen in 8 cups of water in a large pot for 3 minutes or 
according to the directions on the package.  Place the drained somen in a 
bowl of cold water and ice cubes and let sit until completely cooled.  
Add more ice if necessary.  Drain the somen.

To serve, mound the cold somen in the middle of the platter.  Arrange the 
vegetables around the somen, paying great attention to color.  Sprinkle 
the crumbled nori on top of the noodles.   In individual serving cups, 
put 1/3 to 1/2 cup of dipping sauce, 1 tablespoon daikon, 1 tablespoon 
scallions, and 1/2 teaspoon of wasabi or to taste.  Dip each bite of 
somen and vegetables into the dipping sauce.  Keep freshening each sauce 
cup with more dipping sauce and condiments, as needed.

Shiitake Dashi

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	1

Amount	Measure	Ingredient	Preparation Method
16		dried shiitake mushrooms	
8	cups	boiling water	

Place the shiitake mushrooms in a soup pot.  Add the boiling water, cover 
and let sit for about 30 minutes.  Remove the shiitake mushrooms and 
reserve the liquid as dashi.  Shiitake dashi will keep refrigerated and 
tightly sealed for four or five days.

Konbu Dashi

Recipe By:	Sundays at Moosewood Restaurant
Serving Size:	1

Amount	Measure	Ingredient	Preparation Method
1/2	ounce	dried konbu	
8	cups	water	

Bring the konbu and water to a boil. Turn the heat down, cover and simmer 
for 20 minutes.  Pour through a strainer to remove the konbu.  The 
remaining liquid is the dashi.  If not using right away, let cool and 
then refrigerate.  Konbu dashi will keep for four to five days.

For the two people who were looking for silken tofu and regular tofu 
recipes:  if you email me privately I will send you some recipes off the 
list, since it seems that tofu is taboo.