PAREVE page 130

15 minutes. This can be serves
either hot or cold. Serves 6

ese Magine the ar011-8'of crusty European hearth baked bread. qt
fats or esery
scr atch
baked
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BANANA CHOCO CHIP
COOKIES

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ARTICHOKE HEARTS IN
TOMATO RICE

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1 1/2 cups uncooked instant rice
1/4 teaspoon salt
4 green onions, chopped
1 can (16 ounces) stewed
tomatoes, undrained
1 can (14 ounces) artichoke
hearts, undrained

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SPINACH SPINACH
FETTUCCINE

8 ounces uncooked spinach
fettuccine
1 teaspoon vegetable oil
1 clove garlic, crushed
3 cups shredded spinach (4 to 5
ounces)
1/4 cup sunflower seeds, toasted
2 tablespoons grated lemon peel
1/2 teaspoon salt
2 small zucchini, thinly sliced (1
1/4 cups)
1 can (15 to 16 ounces) garbanzo
beans, drained and rinsed

Cook the fettuccine as per the di-
rections on the package. While
the noodles are cooking saute the
garlic hi the oil, stir well, don't let
it burn. Stir in the remaining in-
gredients and continue cooking
for 2 to 3 minutes. Stir constant-
ly. When the zucchini is tender
stir in the noodles. Serves 4.

Jade Tin Dot

J. P. S.

NEW STORE!

Mix all the ingredients in a large
skillet. Heat until the mixture
boils, stirring constantly. When
the mixture boils reduce the heat.
Cover and simmer for about 10
minutes or until the rice is ten-
der. Serves 4. (you can sprinkle
Parmesan cheese on the top of
this if you want to make it dairy)

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Taupe Twist
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Mill Floor

HOURS:
Monday, Thursday, Friday 9 to 9

COVERINGS

o s e ,'
"WiloW**4 u

Tuesday, Wednesday 9 to 6
Saturday 9 to 5

arPe

Next time you feed your face, think about your heart.

Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'II do you good.

U American Heart Association

WE'RE FIGHTING FOR YOUR LIFE

a'61--age

APPLESAUCE
MERINGUE

4 cups chunky applesauce
1 teaspoon lemon juice
grated rind of one lemon
4 egg yolks
4 egg whites
8 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 300. In a large
bowl combine the applesauce,
lemon juice, and rind. Beat in the
egg yolks and set aside. In a sep-
arate bowl beat the egg whites
until they form soft peaks. Grad-
ually add the sugar and contin-
ue beating. Add the vanilla. Mix
approximately 1/4 of the
meringue into the applesauce
mixture.
Pour the applesauce mixture
into 9X13 baking dish. Spread
the remaining meringue on top
or the applesauce mixture. Bake

1 ripe banana
1 cup rolled oats
1/2 cup sugar
1/2 cup flour
2 tablespoons unsweetened
cocoa
14 teaspoon baking soda
1 egg, slightly beaten
6 tablespoons margarine, melted
1/4 chopped almonds, toasted
1/4 cup chocolate chips

Preheat oven to 350. In a large
bowl combine the oats, sugar
flour, cocoa, baking soda and salt.
Puree the banana and add it and
the egg and melted margarine to
the flour mixture. Mix until well
blended. Add the almond and
chocolate chips. Cover and re-
frigerate for at least hour (longer
is better as the dough will run if
it's too soft).
Drop by 1/4 cupfuls, 3 inches
apart onto a greased cookie sheet.
Flatten slightly and bake 15 to
17 minutes. The cookie should be
slightly browned around the
edges. Remove from oven and
cool on a wire rack. This recipe
makes 8 huge cookies. The cook-
ies can be made smaller if you
wish but they will be crisper.

APRICOT MERINGUE
TART

3 egg whites
1/4 teaspoon cream of tarter
1/2 teaspoon cinnamon
1 tablespoon ground pecans or
hazelnuts
1/4 cup sugar
1/2 cup apricot preserves
7 or 8 apricots halved or 16 ounce
can of apricot halves, drained

Preheat oven to 275. Cover a
cookie with parchment paper and
draw a 9 or 10 inch circle on it.
Set it aside.
In a mixing bowl combine the
egg whites, cream of tarter and
cinnamon. Beat until it's almost
ready to form peaks. Gradually
add the sugar and beat until it
forms stiff peaks. Gently fold in
the ground nuts. Spread 2/3 of
the meringue around the circle.
Take a spoon and spoon dollops
around the edge to form a rim.
Bake at 275 for 275 for 35 min-
utes. DO NOT OPEN THE
DOOR TO CHECK. Turn off the
oven and let it rest in the oven for
an additional hour and 15 min-
utes. Remove from oven and cool.
Remove the parchment. Place the
meringue on a serving plate.
Spread all but 2 tablespoons of
the preserves on the bottom of the
tart. Arrange the apricot halves,
cut side down, on the preserves.
Melt the remaining glaze and
spread it over the apricot halves.
This can be made up to 4 hours
before serving. You can prepare
the meringue the day before and
keep it in an air tight container
until you're ready to set it to-
gether. Cut in wedges. Serves 12.

Eileen Goltz 1996