CREATIVITY
# 118
A New Twist To Food
Presentations
Some One Liners - Take polenta made from the product from northern Italy, place in a low flat baker sheet, cool and cut into strips and deep fry. Place in a bakers pan, add sliced Italian sausage, minced garlic and top with a spicy marianara sauce . . . . sprinkle with aged grated provolone cheese and bake until hot all the way through and cheese is melted. We call it Italian Scrabble. Great luncheon. Stack thin sliced Italian ham between two crisp Belgium waffles. Top with a brandy Bing cherry sauce just before serving. We call it a Wafflewich. Climb on the “Tapa” Wagon. Great Spanish “bites” that can be served as appetizers, hors’ oeuvres, or even on light buffets. Samples of Tapa are: Jalapenos stuffed with cheddar cheese, breaded and deep fried. Blackened chicken salad served in a shoestring potato basket with a dressing of artichoke vinaigrette. Grilled chicken fingers in a refried black bean shell, topped with guacamole and lime sour cream. Freeze ice cubes from the juice of tree ripened limes and place in your gin or vodka tonics in place of the usual lime slice. Crush some lemon drops. Sift out the flakes. Add to melted white chocolate and pour on a baker sheet. When hard, break into rough pieces and serve in place of the after dinner mints. We call it Lemon Chocolate Drops.