The Chopping Block
by Philomena Corradeno
CI
lO"'ln.4�
IJ.."llb
th
It
1te�"""11
V .. cup
1 te poo cree eel b ek pepper
Slice peel and pith from 0 ang ;
lice crosswi into V .. -inch rounds.
Cut bnon fillets into four equal
portions; with It. Broil fil­
le , four to ix inch from heat,
allowina 10 minute per inch of
thic measured at thic t pan.
Remove fiUe just before they are
cooked through. Sprinkle with
vineg r. Arrange 0 nge rounds on
top; prinkle with green onions and
cracked pepper. Broil one minute
longer. Makes four servings.
MARINATED �ERT�E
VEGETABLES
1 cup crinkl Iiced zucchini
1 c n (11 oz.) sweet corn (no alt
added), drained
1 thin red onion lice
V .. cup white wine vinegar
1 tb p. olive oil
1 tap. ular
J.."l tap. dill weed
V.. p. cracked bl ek pepper
D h cayenne pepper
Combine zucchini, corn and
onions. Sprinkle remaining in­
gredients over vegetables; toss to
coat. Chill. Makes six servings. Can
be made a day ahead.)
When you work outside the home
and there's so much catching up on
weekends, who wants to be a slave
to the three-meals-a-day routine?
That's whe brunch comes to the
rescue. It's a relaxed, almost festive
late!.nYdmih meal'tha' shou d 'be .
wholesome enough to keep you con­
tent till dinner.
End brunch with a guilt-free sweet
such as K thies biscotti from
Michele Scicolone's newest book,
"La Dolce Vita" (William Morris &
Co., Inc., 1993; $23).
BRUNCH POTATO CUSTARD
1 cup thinly liced potatoe
(about 8 ounce )
Salt, pepper and nutmeg, to t te
1 tablespoons butter or .
margarine
:V .. cup half and half or milk
lea
Chopped parsley, for gami h
In saucepan, cook potatoes in boil-
� ing water bout five minutes, until
almost tender. Drain; pat dry. Ar­
range a layer of potato slices over
bottom of greased three-cup
ovenproof dish. Sprinkle with salt,
pepper and nutmeg; dot with some of
the butter. Continue layering
potatoes with seasonings and butter
until all of the potatoes are used.
Combine half and half and eggs; beat
well., Pour over potatoes. Bake in
3S0F. oven 25 to 30 minutes until
potatoes are tender and custard mix­
ture is just set but still soft. Sprinkle
with chopped parsley. Serve wann
with grilled or baked ham. Makes
two servings.
KATIDE'SANI EWAL UT
BI COTTI
1 V2 cup all-purpo flour
V2 teaspoon baking powd r.
V .. tea pooo alt
8 table poon (1 tick) un alted
butter, oftened
V2 cup u ar
1 large e g , at room
temperatur
1 te spoon ni xtr ct
1 cup Ii htly to st d walnut ,
co r Iy chopped
Preh at oven to 350F: Butter and
flour a large baking he t.
Combin flour, aking powder and
salt. In larg bowl of lectric mixer,
beat utter until light and cr amy.
Beat in ugar until fluffy .. B at. in
eggs, one at a tim . Beat I� am
extract. On low d, at In flour
mixture ju t until com in d. Stir in
nuts.
Shape dough into two 12 by 1 V2-
inch logs on prepar d baking heel.
Smooth id with a rub r patula.
Ba 20 minute r until I g ar
lightly browned and firm when
pr d lightly in th c nt r. Remove
fr m ov n but d n t tum oven off.
Let logs cool IO minut
Slid logs onto a cutun rd �nd
cut dia onally int V2-1n h thick
Ii 'e . Stand bi cotu on b I�
h t. Ba e 10 minutes r unnl li tat-
lv toa t d. Transf r to wrr r t
�, l. Mak f 11 d �_n
1 Ff' ture d
4-ROLL, WHITE OR
ASSORTED COLORS
CO oneil
a
Ti sue
PLUS DEPOSIT
12-0Z CANS, REG. OR
DIET, ASST. VARIETIES
Faygo.
6- ack
30-LOAD BOX, REGULAR OR
24-L.,OAD BOX W/BLEACH
Ultra
urf
Detergent
9-PACK
ASSORTED VARIETIES
Hi-C
•
rUI
Drinks
2-CT PACKAGE,
TWIN PACK
cottowel
e a
01
CHOICE BEEF.
FAMILY PACK
Bonele
I Chuck S eaks
138
LB