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January 29, 1994 - Image 63

Resource type:
The Detroit Jewish News, 1994-01-29

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Butter Lettuce and Tomatoes
with V-8 Vinaigrette

1 small head butter or Boston lettuce
2 medium tomatoes



V-8 Vinaigrette

2 teaspoons Balsamic vinegar
1 tablespoon plus 1 teaspoon V-8 juice or
tomato juice
2 tablespoons olive oil
1 clove garlic, minced
Salt to taste
Fresh ground pepper to taste (rainbow
peppercorns, if available)

Separate lettuce into leaves, rinse and pat
dry. Refrigerate wrapped in paper towels un-
til ready to assemble the salad. Cut out core
from tomatoes and slice 1/4-inch thick.
To make vinaigrette: In a small bowl or
jar, whisk or shake vinegar, V-8 juice, oil, gar-
lic, salt and pepper until blended. (The dress-
ing may be refrigerated up to three days.)
To serve: Line salad plates with a whole let-
tuce leaf. Slice remaining lettuce into about
1/2-inch shreds, alternate with tomato slices
and drizzle with dressing. Makes 2 servings.

Hominy or Polenta Hearts

1/2 cup white or yellow old-fashioned grits
(do not use quick cooking or instant) or
3/4 cup yellow cornmeal
1/2 cup water
3/4 cup chicken broth, or water with a little
2 tablespoons plus 1 tablespoon grated
Parmesan cheese
No-stick cooking spray

To cook grits or polenta: Cover a flat bak-
ing sheet with heavy foil; grease or spray the
foil, then set aside.
In a 4-cup microwave-safe bowl, stir together
grits or cornmeal, 1/2 cup water, and broth
or additional water. Microwave covered on
high (100%) for 4 to 6 minutes, stirring every
2 minutes, until mixture is as thick as mashed
potatoes. Whisk until smooth and stir in 2 ta-
blespoons cheese.
To shape hearts: Divide the hot mixture
in half on prepared baking sheet and shape
into two hearts, each about 1/2-inch thick, 6-
inches long and 5 1/2-inches across at the
widest part, pushing up the sides to form a
1-inch raised edge. Spray tops with no-stick
spray. (The hearts may be covered and re-
frigerated up to two days or frozen. Bring to
room temperature before baking.)
To bake: Place rack in upper third of oven
and preheat to 500 degrees. Sprinkle tops of
hearts with remaining 1 tablespoon Parme-
san cheese. Bake for 13 to 18 minutes or un-
til heated through and edges begin to turn

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