A festive buffet - holiday dinners - Recipe

Sunset, Dec, 2000 by Linda Lau Anusasananan

Mom's Stuffed Grape Leaves

PREP AND COOK TIME: About 2 hours

NOTES: If making through step 5 up to 2 days ahead, cool, cover, and chill; freeze to store longer. Thaw, if frozen. To reheat, arrange about half the grape leaves with tomato sauce in a single layer on a microwave-safe plate. Drizzle with 1 tablespoon water, cover with microwave-safe plastic wrap, and cook in a microwave oven at half power (50%) until warm in the center (slit 1 open to test), 6 to 7 minutes. Repeat to heat remaining grape leaves.

MAKES: 3 1/2 to 4 dozen

1 1/4 cups long-grain white rice

1 pound ground lean lamb

23 ounces tomato sauce (a 15-oz. can and an 8-oz. can)

1/2 cup chopped fresh mint leaves About 1 teaspoon salt

1/8 teaspoon dried thyme

1 teaspoon olive oil

1 jar (8 oz.) grape leaves, drained Thin lemon slices

1. Put rice in a fine strainer and rinse well under cold water; drain. In a bowl, mix rice, lamb, 15 ounces tomato sauce, mint, 1 teaspoon salt, and thyme.

2. Rub olive oil evenly over bottom of a 9- by 13-inch baking dish.

3. Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you. Shape about 1 tablespoon rice filling into a 2-inch-long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.

4. Mix 8 ounces of tomato sauce with 1 cup water. Pour evenly over grape leaves. Cover dish tightly with foil.

5. Bake in a 350[degrees] oven until rice is tender (cut 1 grape leaf open to test), 50 to 60 minutes.

6. Transfer stuffed grape leaves to a platter and serve hot or warm. Garnish with lemon slices. Add salt to taste.

Per piece: 55 cal., 40% (22 cal.) from fat;

2.1 g protein; 2.4 g fat (1 g sat.); 4.9 g carbo (0.3 g fiber); 337 mg sodium; 6.9 mg chol.

Johnsons' Spinach-ArtiChoke Dip

PREP AND COOK TIME: About 15 minutes

NOTES: If making up to 1 day ahead, cover and chill. Bring to room temperature or reheat, covered, in a microwave oven on full power (100%), stirring occasionally, until warm, 3 to 4 minutes. Serve dip with toasted baguette slices.

MAKES: About 12 appetizer servings

1/4 cup (1/8 lb.) butter or margarine

1 onion (1/2 lb.), peeled and chopped

1 tablespoon minced garlic

1/4 cup all-purpose flour

1 fresh or dried bay leaf

1 cup milk

3/4 cup fat-skimmed chicken broth

1 package (10 oz.) frozen chopped spinach, thawed

1 can (13 3/4 to 16 oz.) artichoke hearts, drained and chopped

1/3 cup thinly sliced green onions (including tops)

Salt and pepper

1. In a 2- to 3-quart pan over medium-high heat, melt butter. Add chopped onion and minced garlic and stir often until onion is soft, about 5 minutes. Add flour and stir to coat onion. Add bay leaf. Gradually whisk in milk and broth, and stir until mixture boils, 3 to 4 minutes. Remove bay leaf.

2. Squeeze liquid from spinach. Stir spinach, artichoke hearts, and green onions into white sauce. Add salt and pepper to taste. Serve warm or at room temperature.

Per serving: 81 cal., 53% (43 cal.) from fat; 2.9 g protein; 4.8 g fat (2.9 g sat.); 7.3 g carbo (1.1 g fiber); 74 mg sodium; 14 mg chol.