Recipe - Bouquet Of Flowers Cake (May)

16 Mediumsize asparagus spears
1 cup Green peas
1 Mediumsize zucchini; cut or sliced up
3 tablespoon Butter
2 Tomatoes; halved
1 cup Seasoned bread crumbs
4 Canned artichoke bottoms
Salt and pepper

Steam the asparagus and green peas for 5 minutes or until al dente. Remove
and drain. Saute the zucchini in the butter over mediumhigh heat for 3
minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of
the tomato halves with the bread crumbs. Place under a heated broiler for 1
minute or until heated through. To serve, place artichoke bottoms on 4
plates. Place the peas in the bottoms. Arrange the remaining vegetables
around in an appetizing fashion. Season with salt and pepper to taste.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

CHATEAU TALBOT/MOULIN A VENT

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.