Saturday Beefcake Lunch

Stuffed Artichokes a la Connie Stevens

4 Artichokes
2 cups bread crumbs (Progresso herb Italian, if available)
1 cup Parmesan cheese, grated
2 cloves garlic, minced
Parsley flakes
Salt and pepper
Olive Oil



1. Cut off the artichoke stems very evenly so they stand up alone. Cut off the top fourth of the artichoke leaves; spread the leaves so they resemble a rose and wash them; turn the artichokes upside down to dry.

2. In a bowl, mix the remaining ingredients except the olive oil. Pour a little olive oil over the mixture to make a paste. Put some of the paste mixture in between every leaf and layer of the artichokes.

3. With a little water at the bottom of a large pot, steam the artichokes for approximately 1 hour; add additional water as it evaporates.



Danish Cheese Buns Served With Fruit a la Connie Stevens

Ingredients

2 egg whites
3.5 ounces grated Gruyere or Cheddar Cheese
Dash Paprika
Vegetable oil, for frying
Dash celery salt
Assorted sliced cheeses, for serving
Assorted sliced fruits, for serving



Beat the egg whites until stiff. Add the grated cheese and paprika. Form into buns. Using a spoon, carefully place them in a pot of hot oil and fry them until they become golden brown. Lay them out on double paper towels; sprinkle with celery salt. Serve hot on a tray surrounded by the slices of cheese and fruit.

Yields 4 to 6 servings.



These recipes were stolen from www.DavidMunk.com -- a thoroughly enjoyable writer with a great web log.