The Chopping Block
by Philomena Corradeno
10 to 12 minutes until packets re
browned and puff d. Transfer to
plates; cut 0 n to rve. Makes four
servings.
* Aluminum foil may be used in
place of kitchen parchment. Cut
four, 12-in h quares of foil; proceed
as with parchment circles. Bake 12
minutes.
This vinaigrette, developed by
California chef Charles Saunders,
will lift your lowliest greens to the
loftiest heights.
o OMADRI DTOMATO
VI I RETIE
V2 cup olive oil
2 V2 table poon e tra virgin
olive oil
3 tabl poon red wine vine ar
2 tabl poons ba amic vincI r
llrl tea poon ug r, optional
V2 te poon alt
V2 tea poem black pepper
V4 cup dri d tomato bit
2 tabl poon hopped par ley
2 t bl poon. ch pped b iI
1 tabl . poon minced rlic
1 tabl p n mine d hallo
Into bowl measure olive oil, extra
virgin olive oil vinegars, sugar, salt
and pe pper ; whisk to blend
thoroughly. Mix in dried tomato bits,
parsley, b ii, garlic and shallots.
Cover and set ide to blend flavors.
Bring to room temperature before
. serving. Store in refrigerator up to
n week. Makes about one cup.
1 3 by Kl F turea Synd.
Coupon Corner
by Diana Queenan
or
_'
ORIGINAL,
THICK & TANGY ORIGINAL,
HICKORY, MESQUITE OR ONION
Open Pi,
18-0Z BOTTLE
CAMPBELL'S
Pork & Beans
16-0Z CAN
REGULAR OR
DIP STYLE COUNTRY OVEN
Pota 0 C 'ips
16-0Z BAG