nutritional information

1. In small saucepan, combine garlic, 1/2 cup milk and oil. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes. Remove from heat and set aside.
2. Meanwhile, put potatoes into large saucepan, and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain, and set aside.
3. Lightly coat ovenproof casserole with cooking spray. In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower. Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes. Sprinkle vegetables with flour and stir over low heat, 2 minutes. Remove pan from heat. Gradually add remaining 1 cup milk, stirring until well blended. Return pan to heat, and stir until sauce thickens. Add cheese slices, and stir until cheese is melted, and sauce is smooth. Spoon cabbage-leek mixture into prepared casserole dish.
4. Preheat oven to 350°F. When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid. Pour liquid into potatoes; mash with fork, leaving skins and some lumps. Mash in green onion slices, and black pepper to taste. Top cabbage-leek mixture with garlic mashed potatoes. Sprinkle potatoes with paprika. Bake until potatoes brown and filling is hot, about 25 minutes.

February 2002

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  Individual Carrot Soufflés

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  New World Chili

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  Malaysian Tropical Curry with Lemongrass and Shallots

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  Moussaka

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  Poached Eggs over Asparagus

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  Chopped Frisée and Radicchio Salad

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  Tempeh Bourgignon

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  Panthay Khauk-swe (Burmese-Style ?Chicken? and Noodle Curry)

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  Vegetable Paella with Tofu