BRIEFS

0 Comments | Gazette, The (Colorado Springs), Jun 6, 2001

Survey lets a person weigh in on eating out

If you've eaten out in the last year, listen up: You can share your knowledge about the local restaurant scene by being a part of Zagat's 2002 Rocky Mountain survey. For a copy of the survey, write Zagat Survey, 1015 S. Gaylord Street No. 285-E, Denver 80209, and include a self-addressed, business-size, stamped envelope. You'll be able to rate local eateries for food, service and decor. Be sure to return your completed survey by July 17 to receive a free copy of Rocky Mountain Zagat when it's published.

Cookbook aims to build a healthier tomorrow

Al Kaly Shrine Temple members have complied more than 500 of their favorite recipes, plus recipes from friends and relatives across the United States, in a cookbook, "Building a Better Tomorrow for Kids." Recipes include No Crust Cantaloupe Pie, Lettuce Soup, Dandelion Wine, Wyoming Wapiti, Peanut Chicken and Elephant Stew. Order cookbooks from Lionel Robertson, 135 Chamberlin Ave., 80906, for $10, plus $4 for shipping. Make checks payable to Al Kaly Shrine. Proceeds benefit such Al Kaly activities as the Shriners Hospitals for Children.

Quick dessert features cheese, wine and fruit

Here's a speedy dessert that is the perfect ending for a spring meal:

Parmesan Shortbreads with Red Wine Strawberries

Serves 4

Preheat oven to 425 degrees.

Cut 1/4 cup butter into six or eight pieces. Place the butter and 1 cup freshly grated Parmesan cheese in a food processor and pulse several times until the mixture resembles coarse meal. Add 1/2 cup all-purpose flour and pulse until the dough comes together in a ball, about one minute. Divide the dough in half and shape into two disks.

Roll each disk into a 5 1/4-inch round. Place a 5-inch saucer upside down on top of each disk and trim the dough around the edge to create an even circle. Cut each circle into eight wedges.

Place the wedges a half-inch apart on a baking sheet and bake until lightly browned, five to seven minutes. Remove the shortbreads to a wire rack to cool.

While the biscuits are baking, combine 2 tablespoons of sugar and 1/4 cup of dry red wine. Stir to dissolve the sugar. Add 1 pint of strawberries, halved, tossing to coat, and let stand until ready to serve.

Divide the berries and wine among four dessert bowls. Tuck two shortbreads into each of the bowls and serve the additional shortbreads on the side.