1999 Region I AGO Convention
Worcester, Massachusetts    June 27-30, 1999

Welcome to AGO Region I Convention's Recipe-mania, a culinary encounter.

Below are recipes from five of New England's most famous musical personalities.

James David Christie
Brian Jones
Robert J Lurtsema
"Uncle T" Dr. Thomas Richner
Patricia Snyder

Pasta            Fiffaro                                          

James David Christie

(The perfect fool-proof dish for organists who are too busy to cook)


REGISTRATION (ingredients)

6 oz medium egg noodles (preferably fresh!)

1 T vegetable oil

1 medium onion, chopped

1 lb fresh spinach (washed, trimmed and chopped)

1 cup sour cream

1 large clove (either minced or pressed)

tsp basil (use more, if fresh)

tsp oregano

cup pitted ripe olives

1 cup grated Monterey Jack cheese (or any mild white cheese)

1 cup grated Parmesan cheese (use only fresh!)



Drop noodles into boiling water and return to boil. Reduce heat and simmer about 6 minutes (Please remember fresh pasta will cook faster and you must watch it very carefully!). Drain the noodles.

While the noodles are cooking, heat the oil in a skillet. Add onion and spinach; cook over a medium high heat for 4-5 minutes or until the onion is cooked and the spinach is wilted. Stir in the sour cream, garlic, basil, oregano and 1¼ cup of the olives (save ¼ cup of olives for the garnish at the coda).

Return the drained noodles to the kettle. Add the cup of Monterey Jack cheese and only 1/2 of the cup of Parmesan cheese (like the olives above, save the remainder for the coda). Heat, stirring until melted. Then stir in the spinach combination. Heat gently but do not boil! Turn into a serving dish and sprinkle the remaining olives and Parmesan cheese on top.


in memoriam

Robert J Lurtsema
1931 - 2000

WGBH tribute


Robert J’s Potage Pro Musica

Potage coq d’or

Robert J. Lurtsema


(A good recipe for getting rid of leftovers and things you might otherwise throw out, as, and for example, a barbecue chicken that you only ate half of, and the leftover stems from heads of broccoli, etc.)



One barbecue chicken carcass (with meat)

Two large broccoli stems

Five carrots

One large onion

Three large garlic cloves

Celery with leaves

1/2 cup orange juice

Parsley sprigs

1/4 teaspoon sage

Seasoning salt



Boil barbecued chicken leftovers in 1/2 gallon water until chicken separates (ca. 5 minutes). Let stand until room temperature.

While waiting, mince garlic very fine. Clean broccoli stems and dice into quarter inch cubes. Chop onion similar size. Grate carrots. Chop celery into quarter inch pieces, and finely chop celery leaves.

When broth has cooled, skim off and discard fat. Pour liquid through sieve. Pick meat from bones. Discard skin and bones and return meat to liquid. Add vegetables, herbs, seasoning salt and pepper to taste. Bring to boil. Then simmer 10 to 15 minutes. Add orange juice. Turn off heat. Serves four to six.

Worcester ‘99 AGO Region I Convention Coordinator Lois Toeppner

email toeppner@ma.ultranet.com

Web site: www.bershad.com/ago

Patricia Snyder's Favorite Encore

Strawberry Chocolate Short-Octave Cake

(with Whipped Cremona)

(Makes 6 large shortcakes, 12 biscuits, or 24 mini-cookies)



2 C all-purpose flour

1 tsp. salt

2 ½ tsp. baking powder

2 T cocoa (chocolate powder)

5 T sugar

1 stick butter (cold)

1 C milk or half-and-half

1 C yogurt (plain or vanilla)



Variations: (one or both of)

#1 Add 1 tsp. orange or almond extract

#2 Omit the cocoa and half the salt

Combine all dry ingredients in food processor (or mixer). Add chunks of butter to "cut" it into the dry mixture. Add milk and yogurt, and beat until blended. Dough will be gooey. Drop onto greased cookie sheet and bake at 425° for 8-15 minutes, depending on shape and thickness of each biscuit. When done, biscuits will spring back when pressed lightly with finger. You may form the dough into one of the following:

· a flat sheet (to be cut up when assembling/serving with strawberries)

· 6 neatly formed 3"-4" dia. shortcakes (flat, even thickness)

· smaller biscuits/cookies either flat or rounded

Articulation: By using chilled butter "cut" into the dry ingredients (e.g., in a food processor), you'll get a tender fine-grained texture that melts in your mouth. The chocolate shortcakes will add a twist that'll delight your guests.



2-4 pints strawberries (Fresh are better!) (Experiment with crushing a portion of them, and slicing the rest, both mixed together to form an interesting texture and presentation)

3-5 T sugar (to taste, depending on the sweetness of berries)

(Mix with strawberries and let them absorb the sugar.)

Variations: Substitute other fresh fruit or berries instead of strawberries, such as: peaches or raspberries. (Use brown sugar for sweetening peaches.)


Whipped Cremona Topping:

1 C (=1/2 pint) heavy (or whipping) cream

2-4 tsp. vanilla extract to taste

1-2 T sugar

Whip cream in mixer (use chilled/frozen bowl & beaters). For optimal results, add sugar and vanilla after whipping the cream -- sometimes ingredients added early can interfere with the whipping chemistry, especially if you use supermarket (highly pasteurized) cream. Don't overwhip, else you'll have butter. To have your guests guessing your registration, add

1-2 tsp. orange extract for a nice complement to the strawberry and chocolate flavors.


Assembling your creation

Feel free to experiment with splitting apart the shortcake biscuits and assembling a "sandwich" using the strawberry mixture. Optionally put some strawberry mixture on the top of the biscuit before topping with the cremona. If you're worried about the caloric content of the whipped cream, substitute (1 C.) non-fat plain yogurt, mixed with (real) maple syrup (2 T.) and optionally (1 tsp.) orange extract.

Add a whole strawberry or split slice(s) on the very top as an accent garnish. For a contemporary presentation, "spill" some strawberry slices down the side and onto the plate, perhaps accompanied by either or both of:

· chocolate "sauce" (or shavings or powder)

· puree' of strawberry on the plate or drizzled over the entire dessert.

In any case, have fun!

Worcester ‘99 AGO Region I Convention Coordinator Lois Toeppner

email toeppner@ma.ultranet.com

Web site: www.bershad.com/ago


"Uncle T's"  Chocolate Pipe-Chest Pie

Dr. Thomas Richner


1 stick butter (melted)

1 C sugar (1 1/2 C if you like it less chocolatey)

4 T cocoa powder (unsweetened)

1 tsp salt

2 T flour

1 C yogurt (plain or vanilla); or Evaporated Milk (small 5 oz. can)

2 eggs

1 tsp vanilla extract


Mix butter and dry ingredients well; will look like dark wet sand. Add the yogurt and eggs. Scrape down sides of bowl. Pour into a greased (buttered) pie pan (glass is preferable, approx. 9") and bake for 45-60 min. at 350 degrees F.

Makes 1 pie; warning: will not last very long if people are around.

Variations on the theme:

Try one or any combination of:

- Add a (not-pre-baked) pastry-dough crust of your selection

- Add 3/4 C.of dried cherries or sweetened dried cranberries

- Add 1 tsp. orange or almond extract instead of vanilla extract

- 2 T. flour for a thicker texture


Worcester ‘99 AGO Region I Convention Coordinator Lois Toeppner

email toeppner@ma.ultranet.com

Web site: www.bershad.com/ago



Brian Jones:

A Yankee Organist’s Indian Pudding

(from an old Duxbury recipe)


3 C milk

3 T corn meal (or slightly more for thicker texture)

2 C dark molasses


Scald the milk; then combine the corn meal and molasses (stir constantly to prevent scorching).

Remove from heat; add

1 C sugar

1 egg

butter the size of a walnut (honest!)

3 tsp salt

1 tsp ginger

1 tsp cinnamon

Mix thoroughly. Pour into buttered baking dish and bake in 300-degree oven for 30 minutes. Then pour in 1/2 cup additional cool milk (this slows too-rapid cooking.) Continue to bake at 300 degrees for 2 hours more; check occasionally to make sure it does not overcook or burn!

Serve while still warm with plenty of vanilla ice cream (Haagen-Daas is best, and no small dollops allowed!) or whipped cream.

This is an authentic New England dish, and tastes much better than the objective ingredients would indicate! Serves 6 (I usually make a double batch for seconds or leftovers.)

Worcester ‘99 AGO Region I Convention Coordinator Lois Toeppner

email toeppner@ma.ultranet.com

Web site: www.bershad.com/ago


©1997 Worcester Mass. Chapter, American Guild of Organists

Marketing plan by Will Sherwood; typesetting by Nancy Avila; original recipe card ad printing: Image Press/West Boylston MA.


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