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     Title: Italian Antipasto PT 2
Categories: Appetizers, Salads
     Yield: 1 servings

          See part 1

 The Cauliflower and The Carrots:

 Break a medium cauliflower into small 1" flouwerets. Cut two medium
 carrots into the traditional carrot sticks. Steam until tender. Add,
 still hot, to the Cauliflower and Carrots Marinade. Mix and chill.

 The Mushrooms:

 Clean 1/2 lb medium-sized mushrooms and remove the stems. Set the
 stems aside for some other use--soup or sauce.) Steam the caps five
 minutes, then marinate them in the Mushrooms Marinade. Mix well and
 chill several hours.

 The Swiss Chard:

 Coarsely chop 1 lb fresh Swiss chard. Thinly-slice one medium white
 onion. Heat 3 tb olive oil in a heavy skillet. Add onions, a little
 salt, a few pinches of oregano. Sauté until onion is soft and
 translucent. Add chopped chard and stir-fry until the chard is wilted
 and eep, deep green. Remove from heat. Toss with 3 tb vinegar, add
 salt and pepper to taste. Serve hot or cold.

 The Peppers:

 Cut peppers into strips. Sauté in 2 tb butter and 2 tb olive oiul
 with 1 small clove crushed garlic. Add salt and pepper to taste.
 Serve hot or room temperature.

 The Artichokes:

 Cook artichokes in water 40 minutes or so (in the usual fashion) until
 done. Split each artichoke in half lengthwise and marinate,
 face-down, in a shallow pan in Artichokes Marinade. Baste them as
 they marinate.

 Recipe by Moosewood Cookbook

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