posted on March 14, 2007 05:19:28 AM new
Here is a listing and I think there is another name for this type of china. I have one just like it and not sure how to list it. She says its a sugar bowl but I think it is a burial urn.
posted on March 14, 2007 06:31:14 AM new
Some people call it Satsuma, is that what you were thinking? Seems small for burial urn -- the last one I bought by mistake thinking it was a planter (well, I guess it really WAS!), measured 14" high.
posted on March 14, 2007 09:20:25 AM new
Many of the Japanese porcelain are now made in China,so are many of their norens and bowls and stands and lacquer work.
This piece is like new,so it could be made in China.
Japanese labor is just too expensive so is their yen,in the past they are made in Philipines,Hong Kong or Taiwan and now more and more are made in China.
When I was in Japan several years ago attending a trade show,some suppliers would quote me FOB Shanghai China.
I saw some lacquered panels with MOP inlaid and they come from China,if they were made in Japan,few can afford it.
Lets all stop whining !
posted on March 14, 2007 11:11:32 AM new
I know mine is an older piece as my dh brought it back from WWII when he was in the Pacific.
dh meaning deceased husband.
posted on March 14, 2007 02:05:04 PM new
Oops. Thanks for the reminder, Neva. I'll send it later today. Remember that the one I tried from Real Simple was not good at all, very doughy, and I've discarded that one. My sister-in-law's vegetarian recipe will be coming to you, either here or in e-mail. Adele
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I made this recently and it was SO good. I used bottled Bertolli Pasta Sauce, Five Cheese. This tasted a lot like lasagna and cheaper and easier to make - leftovers are good too. The only thing I would have liked was about 1 more cup of the sauce but if you like it a little dry it was good.
Beef and Cheese Manicotti
Recipe courtesy Giada De Laurentiis
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
posted on March 14, 2007 03:46:41 PM new
Neva: I'm posting the recipe in the Roundtable in 5 - 10 minutes. Adele
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