Kitchen cabinet - recipes

Sunset, April, 1999 by Linda Lau Anusasananan

READERS' RECIPES TESTED IN SUNSET'S KITCHENS

Scrambled Eggs with Asparagus

Valerie K. Weyand, Englewood, Colorado

For breakfasts marking extra-special occasions, Valerie Weyand makes a full-flavored favorite, scrambled eggs with asparagus and three kinds of cheese. But more often, she lightens up by replacing the eggs with egg substitute - a simple trade-off that balances health and good taste.

PREP AND COOK TIME: About 15 minutes

MAKES: 4 to 6 servings

1 pound asparagus

2 cups egg substitute (or 10 large eggs, beaten to blend with 2 tablespoons water)

About 1/4 teaspoon garlic salt or regular salt

1 tablespoon minced fresh basil or dried basil

1 teaspoon butter or margarine

4 ounces (1/2 cup) neufchatel (light cream) cheese, cut into 1/2-inch pieces

1/2 cup shredded mozzarella cheese

3 tablespoons grated parmesan cheese

Pepper

1. In a deep, 10- to 12-inch nonstick frying pan over high heat, bring about 1 inch of water to a boil. Meanwhile, snap tough stem ends off asparagus and discard. Cut 2 to 3 inches off the top of each asparagus spear, then cut remaining stems diagonally into 1-inch lengths. Add asparagus to boiling water and cook until barely tender when pierced, 2 to 3 minutes. Drain. Separate tips from stem pieces.

2. Beat egg substitute, 1/4 teaspoon garlic salt, and basil to blend. Set pan over medium heat. When hot, add butter and swirl to coat pan. Add egg mixture. Sprinkle with neufchatel cheese cubes.

3. As egg mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. While egg mixture is still semiliquid, add asparagus stem pieces, mozzarella, and parmesan. Continue to push mixture from pan bottom with spatula until softly set, about 5 minutes total. Transfer to a platter or plates. Add garlic salt and pepper to taste. Garnish with asparagus tips.

Per serving: 146 cal., 49% (72 cal.) from fat; 15 g protein; 8 g fat (4.9 g sat.); 4.4 g carbo (0.6 g fiber); 358 mg sodium; 25 mg chol.

Peach-Orange Slush

Carmela M. Meely, Walnut Creek, California

Carmela Meely recommends jump-starting a party with this festive beverage. To crush ice cubes, enclose them in a heavy-duty plastic food bag, then hit them with a flat mallet or rolling pin.

PREP TIME: About 5 minutes

MAKES: About 2 3/4 cups; 4 servings

1 can (6 oz.) frozen orange juice concentrate 1 cup frozen unsweetened peach slices 3/4 cup gin, vodka, or soda water 1 tablespoon orange-flavor liqueur (optional) 1 cup crushed ice

1. In a blender, combine orange juice concentrate, peaches, gin, orange liqueur, and ice. Whirl until smooth.

2. Pour into glasses and serve at once.

Per serving: 207 cal., 0.4% (0.9 cal.) from fat; 1.6 g protein; 0.1 g fat (0 g sat.); 25 g carbo (1.1 g fiber); 2 mg sodium; 0 mg chol.

Baked Spinach-Parmesan Dip

Alice Chazen, Perry Creek Vineyards, Somerset, California

This remarkably convenient and versatile appetizer rates high with Alice Chazen, co-owner of Perry Creek Vineyards. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.

PREP AND COOK TIME: About 40 minutes MAKES: About 3 cups; 12 servings

1 package (10 oz.) frozen chopped spinach, thawed 1 cup reduced-fat or regular mayonnaise 1 package (3 oz.) cream cheese 1 onion (6 oz.), peeled and minced 1 clove garlic, pressed or minced 1 cup plus 2 tablespoons grated parmesan cheese 1/8 teaspoon pepper 1/2 teaspoon paprika 2 baguettes (8 oz. each), thinly sliced

1. Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

3. Bake in a 350 [degrees] oven until hot in center and lightly browned on top, 25 to 30 minutes.

4. Serve hot to spread on baguette slices.

Per serving: 227 cal., 39% (89 cal.) from fat; 7.8 g protein; 9.9 g fat (3.9 g sat.); 26 g carbo (1.7 g fiber); 569 mg sodium; 14 mg chol.

Irene's Cornish Hens with Tarragon and Calvados

Barbara Bennett, San Leandro, California

In France, Barbara Bennett was treated to a home-cooked meal by her Parisian friend Irene. The main course was Cornish hens in a creamy tarragon sauce. It's a dish Bennett has duplicated many times since - with fond memories.

PREP AND COOK TIME: About 1 hour

MAKES: 4 servings

2 Cornish hens (1 3/4 to 2 lb. each) 1 to 2 teaspoons melted butter or margarine 1/3 cup chopped shallots 1/2 cup calvados or dry white wine 1/3 cup fat-skimmed chicken broth 1/4 cup chopped fresh tarragon or 1 tablespoon dried tarragon 3/4 cup creme fraiche or whipping cream Tarragon or parsley sprigs Salt and white pepper

1. With poultry shears or a knife, cut each hen in half lengthwise through breastbone and backbone. Rinse and pat dry. Reserve giblets for other uses.