Recipe - Escargot And Spinach Traume

STEP 1 INGREDIENTS
1 pack Fresh spinach, cleaned and
Trimmed
1 12count can large snails
2 ounce Feta cheese
2 md Cloves garlic, minced
1 ounce 1/4inch minced onion
1 ounce Pine nuts
Salt to taste
One half ounce Pernod

STEP 2 INGREDIENTS
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tablespoon Oil

STEP 1: Saute onion in butter until transparent over medium flame. Add pine
nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot
and remaining ingredients. Saute 1 minute; remove from heat. Chill. STEP 2:
Bring water and oil to boil; add romaine lettuce and cook till limp. Remove
from water; chill. Take 1 romaine lettuce leaf and lay flat on counter.
Divide spinach and escargot into 6 equal portions. Place one portion in
middle of romaine lettuce leaf; fold ends over to create a golfballsize
portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic
Butter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini