Banner Graphic, Volume 16, Number 198, Greencastle, Putnam County, 31 March 1986 — Page 28

y^‘4jg^ jL; v ■. .■J.',.-:vjf*y*: '• : >. . & 9 Assorted Varieties $ gM CQ When You Buy One 16-Ounce Jar 4-lb. Bag Apples 1 Imarzettis salad pressing J « Fruit Mangos 88 c Pitted Prunes “l 49 r 1 owV s Fresh, Tender Delicious ASPARAGUS Sunlna,fl BaISIBS " "'. #3 U.S. No. 1 All Purpose Fresh Cut lb j RUSSET POTATOES bunch m g 9 ALSTROEMERIA “;• ftlli(llie *129 ”■ I omy Texas Onions e I v—_— Tender $ gM Q Q ■aS96# SnoPeas b 108I 08 1 * Crisp Carrots s Ixf /H 'll Easy To Care For j HAA , %►* Bum Pan Poinos; 7" MavelOranges 3 1 00 > Aj&t Lily of the valley 4" Grapefruit 3 s^oT^^Hp^

Recipe e( Lite LUeek California LM^MICHTOES

BAKED STUFFED ARTICHOKES

4 Ige. artichokes 1 clove garlic, finely chopped 6 Tblsp. olive oil V 2 cup mushrooms, chopped V 2 cup ham, chopped 1 cup dry breadcrumbs V 2 tsp. salt

Preheat oven to 375 degrees. Cut the tops from artichokes, remove the stalks, and cook the artichokes in boiling, salted, acidulated water until done. While they are cooking, saute garlic in olive oil a few minutes, then add mushrooms, ham, breadcrumbs, salt, pepper, thyme, and oregano. Toss lightly but well. When the artichokes are cooked, remove the chokes and center leaves and spread the surrounding leaves back to provide a well for the filling. Fill with some of the mushroom-ham mixture and also spoon the mixture between the leaves. Tie the artichokes securely around the middle. Sprinkle well with olive oil, place in a baking dish, and add about 1 inch broth or white wine. Rake 30 minutes, basting twice with pan juices. Five minutes before finishing, sprinkle a spoonful of Parmesan cheese on each one. Untie and seryf as a jt># course at luncheon or as a first or side course at dinner.

*/2 tsp. freshly ground pepper V« tsp. thyme Vi tsp. oregano olive oil broth or white wine Parmesan cheese, grated

12A