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Eggplant in Disguise (with crackers), or, Mock Oyster Casserole

----- Original Message ----- 
From: MAlexa
To: Phaedrus
Sent: Sunday, November 26, 2000 05:47
Subject: (no subject)
>      Thank you for the "Round the World Casserole".
>       Would you have a recipe for:::
>            Mock Oyster Casserole.  
>     Thank you.       Malexa

Hi Malexa,

Happy to oblige. Below are three.


Mock  Oyster  (Eggplant)  Casserole

 Ingredients : 
 1 lg. or 2 sm. eggplant
 1/2 tsp. salt
 22 saltines, crushed
 2 eggs
 1/2 c. milk
 1 can cream of mushroom soup
 1/8 tsp. pepper
 1 sm. onion, chopped
 1/4 c. green or red pepper, chopped
 3 tbsp. butter or margarine

 Preparation : 
   Peel and cut eggplant into 1" cubes, cover with water.  Add salt. 
 Boil 3 minutes and drain.  Place 1/3 crumbs in 2 quart casserole,
 1/2 of eggplant.  Repeat.  Beat eggs and milk, add soup, pepper and
 onion.  Pour over crumbs and eggplant.  Dot with butter or
 margarine.  Bake at 375 degrees for 45 minutes.  If necessary, bake
 a few minutes longer to brown.  
Mock  Oyster  Casserole

 Ingredients : 
 4 c. peeled, cubed eggplant
 1 onion, finely chopped
 4 eggs, beaten
 2 tbsp. salt
 1/4 c. water
 1 c. milk
 3 c. shredded Cheddar cheese
 4 slices soft white bread, torn

 Preparation : 
   Cook eggplant and onion in unsalted water until tender.  Drain
 thoroughly. Combine all ingredients; mix well. Pour into buttered
 casserole and bake, uncovered, at 350 degrees for 30 minutes.  
Mock  Oyster  Casserole

 Ingredients : 
 1 lg. eggplant
 1/2 tsp. salt
 18 soda crackers
 2 eggs, beaten
 1/2 c. milk
 1 can mushroom soup
 1/8 tsp. pepper
 1 tbsp. chopped onion
 1/4 c. green pepper
 1/2 c. celery
 3 tbsp. butter
 Tabasco (tiny bit)

 Preparation : 
   Peel and cut eggplant into 1 inch pieces.  Cover with water,
 sprinkle with salt and bring to a full boil.  Simmer 3 minutes;
 drain.  Alternate eggplant and crackers in casserole.  Chop onion,
 celery and green pepper.  Mix all the rest of the ingredients and
 pour over casserole.  Liquid should come just to top of casserole. 
 Dot with butter.  Cover.  Bake at 375 degrees for 30 minutes. 
 Uncover and add more milk if necessary.  Bake 10-15 minutes longer. 
 Does not really have to be hot to serve.  

Tipsy Yams

----- Original Message ----- 
  From: Jerry 
  To: phaedrus
  Sent: Wednesday, November 22, 2000 11:54
  Subject: Thanksgiving Yams

  I have recently heard of a yam recipe that includes liquor.  
  I'm not sure which kind  (it may have been the amaretto recipe 
  that lead me to you). Let me know what you find.    

Hi Jerry,

I've got amaretto yams, rum yams, bourbon yams, and even Grand Marnier liqueur yams. Take your pick below...

Happy Holidays!


 Baked  Yams  With  Amaretti  Crumble  Topping

   Ingredients : 
   5 lbs. yams or sweet potatoes, about 10 lg.
   1 1/2 sticks (12 tbsp.) unsalted butter
   1/4 to 1/2 c. brown sugar, to baste
   1/4 c. Amaretto liqueur, or dark rum
   1/4 c. orange marmalade
   2 tsp. powdered ginger (omit if using ginger snaps, below)
   24 amaretti cookies (Italian almond macaroons) OR 20 ginger snaps

   Preparation : 
   1. Preheat oven to 375 degrees.  Bake the yams for 1 to 1 1/2
   hours, until very tender. Let stand until cool enough to handle.
   2. Peel the yams.  Mash well with 4 tablespoons of the butter, 
   the brown sugar, liqueur, marmalade, ginger (if used) and salt.  
   3. Pulverize the cookies in food processor or blender and the   
   remaining 8 tablespoons of butter and process until well mixed. 
   (Recipe can be prepared to this point 1 day ahead). Refrigerate
   yams and amaretti topping separately, covered).  
   4. Preheat oven to 400 degrees.  Generously butter a large shallow    
   baking dish. Spread the mashed yams evenly in the dish.  
   5. Pinch or cut the cookie topping into small pieces and scatter 
   evenly over the yams.  
   6. Bake for 30 minutes, until the yams are heated through and
   topping is melted. Transfer to broiler and cook for 1 to 2
   minutes to crisp and brown the topping.  8 servings. 
   Rumba  Yams

   Ingredients : 
   1 extra lg. can yams
   1/4 c. brown sugar
   1/4 c. granulated sugar
   Dash of salt
   Orange peel
   1/4 slice of a lemon
   4 whole cloves
   1/4 tsp. nutmeg
   1 cinnamon stick
   1/2 stick butter
   1/4 c. rum (optional)
   1 tbsp. pure honey

   Preparation : 
  Pour liquid from yams into a saucepan.  Add sugars, salt, 
  orange peel, lemon, cloves, nutmeg, cinnamon, and butter.  Boil to
  consistency desired.  Add rum.  Place yams in buttered pan; pour
  syrup over them.  Dot with honey.  Bake to your heart's desire at
  350 degrees. 
   Bourbon  Yams,  Southern  Style

   Ingredients : 
   4 med. size yams or sweet potatoes
   1/3 c. orange juice
   1/3 c. brown sugar
   1/3 c. bourbon
   1/2 c. broken pecans, unsalted
   2 tbsp. butter

   Preparation : 
   Boil yams, unpeeled until almost tender; do not overcook.  
   Cool, peel and cut in one inch slices.  Arrange in buttered 
   glass baking dish or casserole.  Combine orange juice, brown 
   sugar, bourbon and pour over yams.  Dot with butter, top with 
   pecans.  Bake in 350 degree oven about 20 minutes until heated 
   through and yams are tender.  If the pecans are toasted first 
   before adding to thecasserole it improves their flavor. Serves 4 to 6. 
   Kentucky Bourbon  Yams

   Ingredients : 
   2 (No. 2 1/2) cans yams or the equivalent in fresh cooked
   1 c. sugar
   2 tbsp. milk
   4 oz. bourbon
   2 c. small marshmallows

   Preparation : 
   Heat potatoes and juice and mash well; add sugar, milk and
   bourbon. Beat until light and fluffy, pour in casserole dish 
   and top with marshmallows.  Bake at 325 degrees for 15 to 20 
   minutes.  Good for holidays.
   Bourbon  Yams  With  Pecan  Topping

   Ingredients : 
   3 (1 lb. 13 oz.) cans yams in light syrup, cut
   3 eggs
   1/2 c. butter, melted
   1/2 c. whipping cream
   2 tbsp. bourbon
   1 tsp. vanilla
   --Pecan  Topping:--
   1/2 c. butter, melted
   1 c. pecans, chopped
   1 c. brown sugar
   1 c. all-purpose flour
   Whole pecans for garnish

   Preparation : 
   Mash yams in food processor.  Add eggs, butter, cream, bourbon 
   and vanilla.  Stir well to combine.  Pour into buttered casserole.
   TOPPING:  Combine all ingredients except whole pecans and sprinkle
   over yams.  Decorate top with whole pecans.  Bake uncovered 40
   minutes at 350 degrees until heated through and top is lightly browned.  
   Amaretto  Yams

   Ingredients : 
   5 lbs. yams
   1 1/2 sticks unsalted butter
   1/2 c. brown sugar
   1/4 c. Amaretto
   1/4 c. orange marmalade
   2 tsp. finely chopped minced candied ginger
   20 Amaretto cookies, crushed
   Salt and pepper

   Preparation : 
   Steam or boil yams until soft.  Split skins and scoop out
   insides.  Mash yams with potato masher.  Add 1 stick butter,
   Amaretto, marmalade and ginger.  Salt and pepper to taste.  
   Crush cookies and mix with 1/2 stick melted butter.  Top yams 
   with cookie and butter mixture.  Bake in oven for 15 minutes 
   at 350 degrees.  Serves 8-10.
   Yams  With  Oranges

   Ingredients : 
   6 yams or sweet potatoes, cooked & cooled
   3 navel oranges, do not peel
   1 1/2 sticks butter
   3/4 c. sugar
   1 c. orange juice
   1/4 c. Grand Marnier liqueur
   2 tbsp. lemon juice
   Another 1/4 c. of Grand Marnier liqueur for sprinkling on layers

   Preparation : 
   Preheat oven to 375 degrees.  Peel and slice potatoes thinly.
   Place in shallow buttered baking dish.  Top with layer of orange
   slices.  Dot with butter.  Sprinkle with sugar and liqueur. 
   Continue layering until there are 3 layers.  Mix orange juice, lemon
   juice, and liqueur.  Pour over potatoes.  Bake until syrup forms and
   top is browned, about 1 1/2 hours. 
    Orange  Amaretto  Yams

   Ingredients : 
   2 lbs. yams or equivalent canned yams
   1/2 c. butter
   2 tbsp. sugar
   2 tbsp. orange juice
   2 tsp. grated orange rind
   1/2 c. Amaretto liqueur

   Preparation : 
     Cook yams in boiling salted water until tender; drain and peel. 
   Cut into thick slices.  (Precooked canned yams may be substituted.)
   Arrange yams in glass baking dish.  Cream together butter, sugar,
   orange juice, rind and Amaretto.  Cover yams with sauce and bake in
   375 degree oven until surface is nicely browned.  Serves 6.  

For Liver Lovers Everywhere

 ----- Original Message ----- 
  From: Jeannie
  To: phaedrus 
  Sent: Tuesday, November 21, 2000 06:04
  Subject: Liver Recipes Main Dish

  Have a neighbor looking for some sorts of different liver recipes for 
  a main meal other than with onions or bacon, if you might have any ideas.
  Thank you and have a nice Thanksgiving.
   Jeannie :)

Hi Jeannie,

Have I got liver recipes for you! Below are ways to cook liver that boggle the mind. They might even make liver palatable for non-liver-lovers. It makes you wonder why "Liverhouses" aren't as popular as "Steakhouses"...

Have a great Thanksgiving!


  French - Style  Liver

   Ingredients : 
   2/3 c. flour
   1/4 tsp. garlic salt
   1/2 tsp. salt
   1/4 tsp. pepper
   1 lb. thinly sliced liver
   1/2 c. commercial French dressing
   3 tbsp. bacon drippings

   Preparation : 
      Combine flour, salt, and pepper.  Dip liver in French dressing;
   dredge in flour mixture.  Heat bacon drippings in skillet; cook
   liver in hot drippings until golden brown, turning once.  Serve
   while hot.  Makes 4 servings. 
  Italian  Style  Liver  Macaroni

   Ingredients : 
   2 c. macaroni, broken 
   1 lb. beef or pork liver
   1/4 c. flour
   1 tsp. salt
   1/8 tsp. pepper
   1/4 c. bacon drippings
   1 tbsp. chopped onion
   3/4 c. water
   24 oz. can peeled tomatoes

   Preparation : 
     Drop macaroni into rapidly boiling salted water (2 teaspoons salt
   to 2 quarts water) and boil until just tender (about 20 minutes). 
   Drain.  Meanwhile, remove skin and tubes from liver with a sharp
   knife or scissors.  Cut liver in 1 inch slices, roll in flour mixed
   with salt and pepper; brown in the bacon drippings in a large
   skillet along with the onion.  Add water and tomatoes and heat to
   boiling.  Add macaroni, cover and simmer for 10 minutes.  Serve
   piping hot.  5 to 6 servings.  
   Swiss - Style  Liver

   Ingredients : 
   1/4 c. all-purpose flour
   1/2 tsp. salt
   1/4 tsp. pepper
   1 lb. beef liver, thinly sliced
   2 tbsp. margarine or vegetable oil
   1 can (14 1/2 oz.) sliced stewed tomatoes
   3/4 tsp. dried thyme leaves, crushed

   Preparation : 
      Preheat oven to 350 degrees.  On waxed paper, mix flour, salt and
   pepper; set aside.  Cut liver into serving size pieces, trimming out
   tough membranes. With tongs, coat liver with flour mixture.  In a 10
   inch skillet over medium heat, quickly brown both sides of liver in
   margarine until browned and no longer pink in thickest portions. 
   Arrange liver in an 8 x 8 x 2 inch baking dish; set aside.  Add
   stewed tomatoes with liquid and thyme to skillet.  Cut up tomatoes
   if large.  Cook and stir over medium heat to loosen particles from
   bottom of skillet.  Bring to a boil.  Pour over liver, covering
   completely.  Bake for 20 minutes or until liver is very tender and
   liquid is slightly thickened.  Serve with mashed potatoes, crusty
   dinner rolls and seasoned green beans.  Makes 4-6 servings.
   German  Liver  And  Apples

   Ingredients : 
   5 tbsp. butter (more or less)
   2 onions, sliced
   1 lb. calf liver, sliced
   1/2 tsp. marjoram
   2 apples, chopped
   1 c. apple juice or apple wine
   Salt and pepper

   Preparation : 
      Saute onion in butter until transparent.  Add the liver and
   apples.  Cook until brown on outside, pink on inside.  Pour in the
   juice, cover and simmer 5 minutes.  Season with salt, pepper and
   marjoram.  Make a sauce by adding some heavy cream to pan.
   Swiss  Sour  Liver

   Ingredients : 
   1 lb. liver
   6 tbsp. butter
   Salt & pepper
   1/2 c. dry white wine
   1 bay leaf
   1 c. sour cream

   Preparation : 
      Cut liver into strips about 1" wide and 2" long and roll the
   strips in flour. Melt the butter in a skillet and when it is bubbly,
   add the liver and saute it quickly.  This will only take a minute or
   so.  Salt and pepper the liver to taste and remove to a hot platter.
    Add dry white wine, crumbled bay leaf and sour cream to the pan. 
   Blend the liver to the sauce and reheat it for a minute. Serve with
   rice and a casserole of tomatoes and eggplant baked in the oven.
   Swedish  Liver-Potato  Patties

   Ingredients : 
   1 1/2 tsp. salt
   2 tbsp. margarine
   1 tbsp. soy sauce
   3 med. potatoes, peeled and cut up
   3/4 lb. beef or pork liver, cut up
   1/4 tsp. pepper
   1 1/4 c. milk
   1 med. tart apple, cored and cut up

   Preparation : 
      Force onion, potatoes, meat, and apple through food chopper using
   fine blade.  Mix well and add salt and pepper.  Brown margarine in
   skillet and drop in about 1/4 cup of mixture for each patty. 
   Flatten slightly with spatula and saute slowly on both sides. 
   Transfer to heat-proof serving dish.  Pour mixture into skillet and
   loosen pan drippings.  Add soy sauce.  Pour on top of pattie, cover
   and simmer 5-10 minutes. Sprinkle with parsley.  Sprinkle with
   parsley.  Good with cole slaw. Makes 4-6 servings. 
   Grilled  Beef  Liver

   Ingredients : 
   1-1 1/2 lb. beef liver
   4 lemons
   1 tsp. ground cumin
   Salt to taste
   Pepper to taste
   1 lg. tomatoes
   1 lg. bell peppers
   1 lg. onions
   1/2 tsp. garlic powder

   Preparation : 
     Light grill - place foil on rack.  Marinate liver in lemon juice,
   cumin, salt and garlic pepper while charcoal is getting hot.  Place
   liver on grill, brown on both sides.  Then place tomatoes, bell
   peppers, onions on top of meat and cover with foil, cook until done,
   approximately 10 minutes.  Serve with Spanish rice.  
   Stir  Fried  Liver  (In  A  Wok)

   Ingredients : 
   1/2 lb. partially frozen liver (cut in strips)
   2 slices ginger root, minced
   2 tsp. cornstarch
   2 tbsp. cooking sherry
   1 tbsp. soy sauce
   1/2 tsp. sugar
   2 tbsp. oil
   2 scallions or onions, chopped
   1 clove garlic, minced
   1/2 tbsp. salt
   2 c. of any following vegetables:
      peas, green beans, celery,
      carrots, green peppers, mushrooms,
      bok choy, etc.

   Preparation : 
      Combine ginger root, cornstarch, sherry, soy sauce and sugar. 
   Add to liver. Let stand 20 minutes.  Heat oil in skillet or wok. 
   Add scallions, garlic, salt and vegetables.  Stir fry just until
   vegetables are crisp tender.  Remove.  Add liver and stir fry 2 to 3
   minutes.  Return cooked vegetables to liver and stir to reheat. 
   Serve over rice. 
   Teriyaki  Liver

   Ingredients : 
   1 lb. beef liver
   1/4 c. flour
   1/4 c. soy sauce
   1/4 c. water
   2 tbsp. sugar
   3 tbsp. bacon drippings
   1 lg. onion
   Dash of pepper
   Dash of garlic salt
   2 c. hot cooked rice

   Preparation : 
      Cut liver into small strips; remove any membranes or veins.  Roll
   liver strips in flour.  Combine soy sauce, water and sugar in
   measuring cup.  Heat bacon drippings in large skillet and saute
   onion.  Add liver strips, brown quickly, stirring constantly. 
   Remove liver and onion to separate platter and lower heat, stir in
   soy mixture and cook until thickened.  Add pepper, garlic salt,
   liver and onions, then serve over rice. 
   Calf's  Liver

         Not all the bodies know how to cook liver, so listen my children
   and you shall hear.  D'abord, have your butcher to skin the liver
   and slice it about 3/8 of an inch thick.  Liver must be utterly
   fresh, and from young animals, not veterans.  Best way is pan
   broiled:  Salt, pepper and flour your liver slices, and saute them
   in a little butter in a hot pan, exactly 2 minutes on each side. 
   Have a clock with a second hand where you can see it, and do not
   exceed this cooking time.  When the second side is done, sprinkle
   the liver with a bit of lemon juice, dust with paprika and RUN to
   the table with it.  If you employ a garnish, such as bacon or onion,
   have these ready in advance, and kept hot. 

The Apricot Brandy Sour

----- Original Message -----
From: Joan
To: phaedrus
Sent: Monday, November 20, 2000 08:49
Subject: apricot stone sours

>  Hi Phaed - how are you - got some great apricot brandy and wondering if
> you can tell me how to make delicious apricot sours ---looking forward to
> your response and hope you have a wonderful holiday....Joan

Hi Joan,

Below are recipes for Apricot Brandy Sour and for Apricot Brandy Fizz. Enjoy!
Have a great Thanksgiving!


Apricot Brandy Sour

Qty.  Ingredients
2 oz.  Apricot Brandy
1 oz.  Lemon Juice
1 tsp.  Sugar or 1 tsp. Sugar Syrup
1  Lemon Slice

Glass type: Cocktail

Directions: Mix everything (except lemon slice) with some cracked ice in a
shaker. Strain into a chilled cocktail glass. Use the lemon slice as a
Apricot Brandy Fizz

Qty.  Ingredients
2 oz.  Apricot Brandy
3-4 dashes  Grenadine
1  Orange Slice
1  Lemon Peel
Fill  Club Soda

Glass type: Old Fashioned

Directions: Put brandy and grenadine in a chilled Old Fashioned glass with
some ice cubes. Put in the orange slice and lemon peel, and fill with cold
club soda. 

Pasta Incasciata

----- Original Message ----- 
  From: Camille 
  To: phaedrus
  Sent: Saturday, November 04, 2000 05:33
  Subject: (no subject)

  Do you have a recipe for vena calda- italian hot pot? 
  How about pasta incasciata pie? 

Hi Camille,

No luck on the "vena calda." No Italian hot pot recipes. That doesn't sound like a true traditional Italian recipe. It's not mentioned in any of our Italian food dictionaries or encyclopedias or cookbooks. It must be something original invented by a particular chef.

Better luck on the pasta incasciata. It's usually rendered as "pasta 'ncasciata". "Incasciata" literally means "in a box", but in a recipe, it means "bound up with cheese." The first recipe below is the only one that I could find in English. The second one below is in Italian and also contains eggplant - "melanzane", like the English recipe. The bottom recipe, also in Italian, is also called "pasta 'ncasciata", but it doesn't contain eggplant, so I thought I'd send it on.


2013 Update: Still no "vena calda." The only thing with that name is some sort of industrial equipment. Google translates "vana calda" as "hot streak" rather than "hot pot". It translates "hot pot" as "piatto caldo". I am now, however, finding recipes called "Italian Hot Pot". They are not consistent - some are only vegetables and some are sausages and/or chicken. See these sites:

Food Dude

About Itlian Food


  Pasta 'ncasciata
  (Baked Rigatoni with Eggplant)
  Ingredients: 2 eggplants , 1 lb. rigatoni , 2 oz. lean veal , 1 clove garlic , 
  2 oz. olive oil , 1 lb., 2 oz. plum tomatoes , 2 oz. chicken livers , 
  2 oz. green peas , 2 oz. salami , 2 oz. mozzarella cheese , 2 eggs , 
  grated pecorino cheese , basil , oil for frying , salt , pepper
  Cut the eggplant into slices and place on a cutting board propped on a slant,
  cover with salt and leave them under a weight for one hour until the bitter 
  water seeps out. Wash, drain, pat dry and fry in 2 tablespoons of olive oil 
  and set aside. Brown the veal with the chopped garlic in oil (remove garlic 
  when golden brown). Add the chopped, seeded plum tomatoes and cook for 10 
  minutes. Salt and pepper to taste. Add the livers chopped into pieces and the
  peas, cook for half an hour. Dice the salami and mozzarella cheese. Hard boil 
  the eggs and slice. Cook the pasta just until al dense, mix with three quarters 
  of the sauce, then add the salami and mozzarella, and toss well. Make layers 
  of pasta mixture in a greased baking pan, alternating with layers of fried
  eggplant, slices of eggs and more sauce. Sprinkle the top layer with chopped 
  basil and grated pecorino cheese and bake until a golden crust forms. Let the
  baked rigatoni rest for 10 minutes and serve  
  Pasta 'ncasciata
  · gr 500 maccheroncelli · gr 750 pomodori da sugo · 2 uova · 
  gr 150 carne di manzo macinata · gr 100 salame · 2 melanzane · 
  gr 100 caciocavallo · aglio, prezzemolo · olio di oliva · sale e pepe 

  Pulite le melanzane, tagliatele a fette e tenetele sotto sale per un'oretta. 
  In casseruola in un bicchiere di olio fate rosolare due spicchi di aglio interi,
  togliendoli quando sono dorati. Mettete la carne e quando è insaporita i pomodori
  e un cucchiaino di prezzemolo tritato. Salate, pepate e lasciate consumare a 
  fuoco lento per 50 minuti aggiungendo poca acqua calda quando il sugo asciuga.
  Lavate le melanzane, asciugatele e friggete in padella con olio bollente.
  Scolatele dorate e tenetele in caldo. Rassodate le uova e tagliatele a dischetti.
  Scolate ancora al dente la pasta che avevate messo a cuocere, mettetela in un
  tegame capace mescolandola con la salsa di carne, le melanzane, il salame e il
  caciocavallo tagliati a dadini, le uova. Infornate il tegame e cuocete per 5
  minuti. Servite nel recipiente di cottura. 
  Pasta 'ncasciata 

  Ingredienti: Kg.1 di maccheroncini - mezzo chilo di carne di maiale - 
  mezzo chilo di carne di manzo - due cucchiai di astrattu - olio d'oliva - 
  vino rosso - una cipolla - un cavolfiore - formaggio pecorino - farina.  
  Per preparare il sugo si soffrigge, in olio, una cipolla tagliata finemente, 
  si aggiunge la carne fatta a pezzi, il sale, il pepe e si fa rosolare.  
  Si versa mezzo bicchiere di vino rosso, si fa sfumari a fuoco vivo e si 
  aggiunge l'astrattu allungato con acqua; si fa cuocere il tutto a fuoco lento 
  per circa tre ore.  
  Quando u sucu addensa si tira fuori la carne, se ne sfilaccia un pò e si 
  rimette nel sugo come condimento.  
  Nel frattempo si lessano i sciuruna di un vruocculu in acqua salata, si scolano 
  e si conserva il brodo di cottura per farvi cuocere la pasta. Si fa soffriggere 
  il cavolfiore, dopo averlo infarinato, in olio per pochi minuti, si spezzetta e 
  si tiene al caldo.  
  Si fanno bollire i maccarrunedda; quando sono cotti, si scolano e si conzanu 
  'ntà pignata, arriminannuci sucu, vruocculu e pecurinu rattatu.  
  E' un piatto tipico della cucina leonfortese.  
  * In passato si teneva la pentola con fuocu sutta e fuocu supra, per 
  alcuni minuti.  


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus