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See below ingredients and instructions of the recipe
16 md Asparagus spears 2 ea Tomatoes, halved
1 c Peas, Green 1 c Bread Crumbs, Seasoned
1 md Zucchini, sliced 4 ea Artichoke Bottoms
3 tb Margarine Salt and pepper
Steam the asparagus and green peas for 5 minutes or until al dente.
Remove and drain. Saute the zucchini in the butter over medium-high
heat for 3 minutes or until al dente. Remove from heat. Sprinkle the
cut surfaces of the tomato halves with the bread crumbs. Place under
a heated broiler for 1 minute or until heated through. To serve,
place artichoke bottoms on 4 plates. Place the peas in the bottoms.
Arrange the remaining vegetables around in an appetizing fashion.
Season with salt and pepper to taste.
From the Chaparral Restaruant, Posted by Dorothy Hair
Submitted By MARK SATTERLY On 04-03-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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