Name: Escarole a la Creme
Ingredients: 2 Heads Escarole (a leafy green lettuce); 3/4 c Evaporated skimmed milk; 1/2 c Fat-free grated Parmesan cheese (Kraft); Ground pepper; Ground nutmeg; Salt

Sinful judgment is also wrong because we have limited knowledge. We do not have all the facts. We are biased. It is always easier to see things from our perspective and shade things to our advantage. When we judge others, we have a tremendous capacity for deception and more often than not formulate facts that are erroneous. How many times has someone totally written you off only to eventually find out that all the conclusions they drew about you were inaccurate?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Dutch	Vegetable	6	Servings

INGREDIENTS

2		Heads Escarole (a leafy green lettuce)
3/4	c	Evaporated skimmed milk
1/2	c	Fat-free grated Parmesan cheese (Kraft)
		Ground pepper
		Ground nutmeg
		Salt

INSTRUCTIONS

Date: Sun, 10 Mar 1996 16:59:50 -0500 (EST)
From: Bob & Welmoed Sisson <sissons@pop.erols.com>
After lurking for a while, it's time to make my first post. Tonight I
finally had a success with altering a favorite recipe to FF standards. It
gives me great hope for future alterations!
Cut the escarole into small pieces and rinse well in a sink full of water.
With your hands, pull the escarole from the water and place in a large,
heavy pan (like a Dutch oven). Don't add any additional water. Cook over
medium heat for about 12-15 minutes, until tender. Drain into a colander.
Put evaporated milk into the dutch oven and scald (heat until it just
starts to boil). Add the cheese, pepper to taste, nutmeg to taste, and salt
if you want it. Mix together, dump the escarole back into the pan and mix
it all up. Serve hot!
FATFREE DIGEST V96 #69
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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