Look what we've
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MEDITERRANEAN page 114
Arrange the fritters on a
warmed platter and serve hot.
Serves 8 as an appetizer, 4 as
a side dish
SPINACH WITH RAISINS
AND PINE NUTS
Although this particular recipe
has a Spanish name, you can
find similar dishes prepared in
Italy, Greece and Turkey. The
combination of nuts and dried
its suggests its Arabic origins.
If the spinach leaves are espe-
cially large, you may tear or cut
them into smaller pieces for faster
cooking and easier eating.
I/4 cup raisins
1/4 cup pine nuts
3 tablespoons olive oil
1 small onion, chopped
2 pounds spinach, stems
removed and carefully washed
salt and freshly ground pepper
We put fun and flavor in all new shapes;
Now snacking will never be the same
because there are so many great tastes to
choose from...with little or no fat! Enjoy
Manischewitz Bagel Pretzels, Bagel Chips,
Fat Free Mini Bagel Chips and our pillow-
shaped Evening Snacks. They're terrific for
"curl-up-at-the-TV" noshing or with your
favorite dips and spreads. What more can we
say...Man-O-Manischewitz, what a wonderful
way to enjoy snacks.
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Bagel Chips, Mini Bagel
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Serves 4
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Place the raisins in a bowl, add
hot water to cover and let stand
inaDed, about 20 minutes.
Meanwhile, preho-t a.n oven
to 350 degrees. Spread the Pine
nuts in a small pan and place in
the oven until toasted and fra-
grant, 8-10 minutes. Set aside.
In a wide saute pan over medi-
um heat, warm the olive oil. Add
the onion and saute until tender,
about 10 minutes. Add the
spinach to the pan and stir con-
stantly until it is wilted, about
4 minutes.
Drain the raisins and add
them to the pan along with the
pine nuts.
Season to taste with salt and
pepper, stir well and serve hot.
if American Heart Association
SAUTEED MUSHROOMS
WITH GARLIC
Savor these garlicky sauteed
mushrooms hot from the pan.
Spoon them over grilled bread
as a snack or alongside
grilled lamb, beef or
chicken as a flavorful
side dish. For a particu-
larly delicious variation,
combine chanterelles, por-
tobellos and cremini with
the more common white
mushrooms.
5 tablespoons olive oil or equal
parts unsalted butter and olive
oil
2 tablespoons minced garlic
1 pound fresh mushrooms,
brushed clean and halved if
small or
sliced 114 inch thick
1/4 cup dry white wine or dry
sherry, if needed
1/3 cup chopped fresh flat-leaf
(Italian) parsley, or 1/4 cup
chopped fresh flat-leaf (Italian)
parsley and 2 tablespoons
chopped
fresh thyme
salt and freshly ground pepper
In a large saute pan over medi-
um heat, warm the olive oil or
melt the butter with the olive oil.
Add the garlic and saute for 2
minutes. Raise the heat to high,
add the mushrooms and contin-
ue to saute, stirring briskly, un-
til they release their juices and
the liquid evaporates, 5-8 mint
utes. If the mushrooms do not re-1
lease much liquid, add the wine
or sherry and cook until the liq-
uid evaporates.
Add the parsley or the parsley
and thyme and stir well. Season
to taste with salt and pepper and
serve hot.
Serves 4
RICE PUDDING
Rice pudding is a popular
dessert in Spain, Turkey and
Greece, as well as Portugal. It is
commonly made with milk, and
sometimes with water. For extra
tenderness, Portuguese cooks first
simmer the rice in water and then
add it to the milk; in Greece, the
rice is cooked directly in the milk.
Garnishes range from nuts and
raisins to pomegranate seeds and
cinnamon.
4 cups milk
2/3 cup sugar
1 tablespoon unsalted butter
1 lemon zest strip, about 3 inches
1 cinnamon
6 cups water
pinch of salt
I/2 cup short-grain white rice
3 egg yolks
ground cinnamon for garnish
toasted sliced (flaked) or slivered
almonds for garnish, optional
In a saucepan over medium-high
heat, combine the milk, sugar,
butter, lemon zest and cinnamon
stick. Heat until small bubbles
appear along the edge of the pan,
then remove from the heat. Let
stand for 30 minutes to develop
the flavors.
Meanwhile, in another
saucepan, bring the water to a
boil. Add the salt and rice, reduce
the heat to low and cook slowly
until the rice kernels have
swelled and are tender, 15-20
minutes. Drain.
Place the saucepan
holding the milk mix-
ture over medium
heat and bring to
a simmer. Add
the rice and
simmer uncovered,
stirring often, until
thickened, 15-20 min-
utes. Remove the
lemon zest and cin-
namon stick and dis-
card.
In a bowl, using a fork or
whisk, beat the egg yolks until
lightly frothy. Gradually add
about 1 cup of the hot pudding to
the yolks, beating constantly.
Gradually pour the warmed
yokes into the remaining pud-
ding, stirring constantly. Cook
over very, very low heat, stirring
constantly, for 5 minutes.
Spoon the pudding into indi-
vidual dessert bowls or one large
serving bowl. Sprinkle with cin-
namon and top with toasted al-
monds, if using. Serve at room
temperature.
Serves 6-8