1 : tb Olive oil
2 : ts Honey mustard
2 : 1/ ts Lemon juice
2 : ts Red wine vinegar
2 : ts Capers -- rinsed and
Drained : Drained
Salt : Salt and freshly ground
Pepper : Pepper
4 : lg Eggs -- room temperature
6 : oz Mesclun or mixed salad
Greens : Greens
4 : sl Seven-grain bread
3/4 : c Alfalfa sprouts
2 : c Rice
4 : -(up to)
6 : c Water
4 : Eggs
Oyster : Oyster sauce
0: * - or yellow cornmeal 1
1: Bring 6 cups of water to a boil in a 4-quart saucepan
2: Add salt to taste
3: Slowly add meal in fine stream, stirring simultaneously with wooden spoon
4: 2
5: Continue to cook over low heat, stirring mixture constantly, about 1 hour
6: Additional boiling water, 1 tablespoon at a time, may be added if mixture becomes too thick to stir
7: 3
8: Cook 3 additional minutes without stirring, shaking pot slightly so steam forms under polenta
9: Pour polenta onto wooden surface - about 18 inches in diameter - that has been rinsed with cold water
10: 4
11: Use spatula to spread polenta into circular mound
12: Slice or cut into wedges by sliding piece of kitchen twine underneath, then drawing up through polenta
13: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
14: File ftp://ftp
15: idiscover
16: co
17: uk/pub/food/mealmaster/recipes/tn-94q3
18: zip