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Marinated Vegetables,
Cheese, and Sausage
1 (10oz) pkg frozen artichoke hearts*
6 ounces Muenster or provolone cheese
6 ounces unsliced, fully cooked Polish sausage
or salami
2 cups mushrooms -- halved
1 cup pimento-stuffed green olives
1 small zucchini -- cut in 1-1/2"-long
-- slices
1/2 cup vinegar
1/3 cup salad oil
1 1/2 teaspoons dried Italian seasoning -- crushed
1 teaspoon crushed red pepper
1/2 teaspoon dry mustard
1 clove garlic -- minced
1 cup cherry tomatoes -- halved
Cook artichoke hearts according to pkg. directions. Drain and cool. Place in a large non-metal bowl. Cut cheese and sausage into 1/2" cubes. Add to bowl. Toss in mushroom halves, olives, and zucchini sticks. Place vinegar, oil, Italian seasoning, red pepper, dry mustard, and garlic in a screw-top jar. Cover and shake well; pour over ingred. in bowl. Cover and refrigerate for 4-24 hrs.; stirring occasionally. Just before serving, gently stir in the cherry tomatoes. Serve with wooden picks or over salad greens.
NOTES : * Substitute a 14 oz can of artichoke hearts for the frozen, if you wish, and eliminate cooking.
“If wine disappeared from human production, I believe there would be, in the health and intellect of the planet, a void, a deficiency far more terrible than all the excesses and deviations for which wine is made responsible. Is it not reasonable to suggest that people that never drink wine, whether naive or doctrinaire, are fools or hypocrites....?”
Charles Baudelaire (1821-1867),
Danish pastry is made with a slightly sweet yeast dough that is flattened, dotted with butter, folded, rolled flat, dotted with butter, etc., the same technique used for Puff Pastry. This produces a rich, flaky pastry, usually filled with fruit, cream cheese, etc.
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