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February 28, 2003 - Image 78

Resource type:
The Detroit Jewish News, 2003-02-28

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i Exceeding Your Expectations
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• Continental Breakfast

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is translucent, about 2 minutes. Stir in
the wine and cook, stirring constantly,
until it is absorbed.
Add broth, one cup at a time, stirring
until it is absorbed before adding more,
until the rice is just tender but still
slightly toothy. Add the asparagus, peas,
lemon juice, and lemon zest with the
last (1/2-cup) addition of broth. The
cooking time from the first addition of
broth should be about 22 minutes.
Stir in the cheese and pepper and
serve immediately. Makes 8 servings, 5
points per serving.

1 (1-pound) bag triple-washed fresh
spinach, trimmed and torn
1 onion, minced (about 1 cup)
1/2 Tbsp. flour
1/4 tsp. salt
Freshly ground white pepper
Pinch ground nutmeg
1/4 cup fat-free milk
1/4 cup tub-style light cream cheese,
Put the spinach in a steamer basket.
Set it ih a large pot over 1 inch of boil-
ing water (the leaves will be tightly
packed but will reduce as they start to
wilt). Cover tightly and steam until just
wilted, about 2 minutes. Drain in a
colander. When cool enough to handle,
squeeze out the excess moisture and
coarsely chop.
Spray a medium nonstick skillet with
nonstick spray and set over medium
heat. Add the onion and saute until
translucent, 3-5 minutes.
Combine the flour, salt, pepper and
nutmeg in a small bowl. Stir in the
onion. Add the milk and cream cheese,
cook one minute, stirring constantly
with whisk, until blended. Add the
spinach, stirring constantly, until just
heated through. Makes 4 servings, 1
point per serving.

4 (5-ounce) Idaho potatoes, scrubbed
1 Tbsp. olive oil or vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. malt or white vinegar
Adjust oven rack to the lowest posi-
tion in the oven. Preheat the oven to
450°F. Cut the potatoes lengthwise into
eighths to form wedges. Toss the pota-
toes with the oil on a heavy baking sheet
or jelly-roll pan, and arrange them flat in
a single layer.
Bake the potatoes without turning,
until the bottoms are deep golden and
crisp, 20 minutes. Turn the potatoes to
the opposite cut side. Bake 10 minutes

G re a test

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more until crisp.
Remove from the oven and immedi-
ately sprinkle with the salt and pepper,
then the vinegar. (You can also serve the
vinegar in a small bowl on the side, for
dipping.) Makes 4 servings, 3 points per

6 slices (1/2-inch thick) fat-free
pound cake (about 10 ounces)
1 pint low-fat vanilla ice cream, soft-
ened (not melted)
1 pint strawberry sorbet, softened
(not melted)
6 large egg whites, at room tempera-
1/4 tsp. cream of tartar
3/4 cup sugar
Spray a 9-inch pie plate with non-
stick spray. Line the bottom with cake
slices, cutting some pieces to fill any
holes. Cut the remaining cake slices in
half lengthwise, and place them
around the edge of the plate, patching
any gaps. Freeze 20 minutes.
Remove the pie plate from the freezer,
and immediately spread the ice cream
over the bottom layer of cake. Freeze 20
minutes, then remove from the freezer
and spread the sorbet evenly over the ice
cream. Freeze until solid, 2-4 hours.
Preheat the oven to 450°F. Place the
oven rack in the middle of the oven.
With an electric mixer on low speed,
beat the egg whites and cream of tartar
in a medium bowl until soft peaks
form, about 4 minutes. Increase the
speed to high and gradually beat in
the sugar until stiff and glossy, about 3
minutes more.
Remove the pie plate from the freez-
er and mound the meringue over it,
spreading to the edge of the plate to
completely cover the sorbet. Bake
until golden brown on top, 3-4 min-
utes. Serve at once. Makes 8 servings,
6 points per serving. El

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