Winning Recipes From The Best Of Bridge (NAPSA)—Easy doesit! That’s the philosophy behind the suecessful cookbook series known as The Best ofBridge. The idea behind these cookbooks is to create simple recipes that produce gourmetresults. The series began in 1975 when eight close-knit friends and bridge partners decided to selfpublish a cookbook to raise moneyfor a trip. Since then, the authors have published eight books and run a multi-million dollar business. They aren’t chefs, home economists or trained food professionals—but they all know what it’s like to be short on time and yet wantto set a delicious meal on the table. The recipe for this series’ success is that reading these cookbooksis like looking into a friend’s recipe box. The ingredients are easy to find and the recipes have been kitchen-tested. Refreshing humor is found throughout each book. The latest title in this series is ry < ue a a TomatoesFlorentine is easy to prepare and is a simple way to make quite an impression. Tomatoes Florentine 6 fairly firm tomatoes (not a chorusline!) 1-12 oz. (860 g) package frozen chopped spinach 1 tbsp. (15 ml) instant minced onion 1 tsp. (5 ml) garlic salt 1 tsp. (5 ml) oregano Dash of nutmeg 1 cup (250 ml) grated cheese (Velveeta or cheddar, Parmesan cheese) Best of Bridge. As a timely, oneline joke in the book states, “If a woman’splace is in the home; she Slice top off tomatoes scoop out insides. Chop drain the pulp. Heat spinach without water there she may want to prepare this delicious recipe for Tomatoes pulp, onion, spices and grated cheese. Fill tomatoes and top with Parmesan. Bake at 350F wonderful light meal with bread Servessix. Winners: More Recipes From The should go there directly after work.” When she (or he) gets Florentine, which can make a or a mouthwatering aecompani- ment to marinated lamb and scalloped potatoes. and and the and drain well. Combine spinach, (180C) for 20 to 30 minutes. For more information, call tollfree: 1-866-574-6873, Ext. 507 or visit www.stewarthousepub.com.
