MAY 5, 1997
Lightly grease 1 qt. souffle dish; coat with 1 Tbsp. of the Parmesan cheese. Process remaining Parmesan cheese and ingredients in blender at high speed for 30 seconds. Pour mixture into prepared souffle dish. Bake at 400 degrees for 5 minutes; reduce heat to 350 degrees and bake until knife inserted in center of souffle comes out clean, about 40 minutes.
2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2 tsp. finely chopped fresh or dried parsley
2 tsp. finely chopped fresh or dried chives
1 tsp. fresh or 1/2 tsp. dried rosemary leaves
2/3 c. milk
Combine flour, sugar, baking powder, and salt in medium bowl; cut in shortening until mixture resembles coarse crumbs. Mix in herbs. Stir in milk, forming soft dough. Knead dough on lightly floured surface 15-20 times. Roll or pat dough on floured surface to 1/2-inch thickness; cut into heart shapes with 3 1/2-inch cookie cutter. Bake at 400 degrees on greased cookie sheet until browned; 12-15 minutes. Cool on wire racks.
8 fresh asparagus spears, thin to medium-thick
5 c. chicken stock or low-sodium broth
1 Tbsp. olive oil
1/4 c. minced shallots or white onion
1/3 c. dry white wine
1 1/2 c. medium-grain rice
1 Tbsp. unsalted sweet butter
2 Tbsp. grated Parmesan cheese
Freshly ground pepper
Trim the asparagus of its tough bottom portion. Then, cut off the tips and set aside. Cut 4-5 of the stalks into half-inch lengths, to make 3/4 c. Reserve the remaining stalks for the following broth. Bring the chicken broth or stock just to a boil in a medium saucepan. Add the long asparagus spears (not the tips or cut-up lengths), reduce the heat and simmer for 30 minutes. Transfer the broth to a 1 qt. heat-proof measuring cup and discard the asparagus.
In a small Dutch oven or deep, heavy pot, heat the oil over medium heat. Add the shallots and sauté until they are translucent, about 4 minutes. Stir in the rice and cook, stirring constantly, until the grains are shiny and opaque, 2-3 minutes. Pour in the wine and cook until evaporated, 1-2 minutes, stirring to keep the rice from sticking. Stir in 1/2 c. of the hot broth, keep stirring until it is almost absorbed, about 2 minutes. Add another 1/2 c. broth and the 1/2-inch pieces of asparagus.
Stirring constantly, keep adding liquid, 1/2 c. at a time as the rice absorbs the broth. After 12 minutes or when the grains are softened but still crisp to the bite, add the asparagus tips. Continue stirring and adding liquid. When the grains are just al dente (after 15-20 minutes), stir in the butter and cheese. Season to taste with pepper and serve immediately.
Poached Salmon with Spinach
(American Heart Association)
1 lb. salmon fillets
1 1/2 c. water
1/2 c. dry white wine
2 green onions, sliced
1 bay leaf
1/2 of a 10 oz. pkg. frozen chopped spinach
1/4 c. shredded mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)
Cut salmon into 4 pieces, rinse, and pat dry. Set aside.
In a large skillet, combine water, wine, green onions, and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until fish flakes easily with fork. Remove fish and pat it dry with paper towels.
Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes or until cheese melts. Garnish with lemon slices.
3 c. plain nonfat yogurt
No stick cooking spray
1 3/4 c. regular oats, uncooked
1/4 c. packed brown sugar
2 Tbsp. all-purpose flour
6 Tbsp. butter/margarine, melted
12 oz. low fat cream cheese, softened
6 Tbsp. sugar
1 Tbsp. grated lemon rind
1 Tbsp. lemon juice
1/2 c. seedless raspberry spreadable fruit
2 c. frozen raspberries, thawed and drained
Fruit sauce: In a medium saucepan, stir seedless raspberry spread over low heat until smooth. Stir in fruit.
Fruit Tarts: Place yogurt in a coffee filter lined colander; set over a large bowl and cover with plastic wrap. Refrigerate and drain 12 hours. Preheat oven to 350 F. Spray ten 4-inch tartlet pans with nonstick spray. In a food processor bowl, process oats, brown sugar, and flour until finely ground. Combine butter. Place three Tbsp. oat mixture in each pan; press evenly up 1/2-inch up sides. Place tartlet pans on a jelly roll sheet; bake 15 to 17 min. or until golden. Cool on wire racks. Beat cream cheese until smooth. Stir in drained yogurt, sugar, lemon rind, and juice. Spoon evenly into prepared crusts. Top with two Tbsp. fruit sauce. Cover and chill at least three hours.