Name: Vegetable Mousse
Ingredients: 1 lb Carrots; cut into chunks; 1 pk Frozen artichoke hearts; 2 tb Butter; 1 pk Frozen chopped spinach; thawed & squeezed dry; 1 md Onion; minced; 3 tb Fresh or 1 1/2 tbsp. dried dill; 5 lg Eggs; 1 c Heavy cream; 1/2 c Parmesan cheese; 1/2 c Milk; Salt & pepper; Nutmeg

The Apostle [Paul] is asking in Philippians 1 which is most worthwhile for him, to live or to die. Often has that question presented itself to us, and perhaps we like the Apostle, have answered that “we are in a strait.” But I fear we may have used the words in a sense far different from Paul's. When we have wished for death, we meant to say, “I know not which alternative I ought most to dread, the afflictions of life, from which death would release me, or the terrors of death, from which life protects me.” In other words, life and death look to us like two evils of which we know not which is the less. As for the Apostle, they look to him like two immense blessings of which he knows not which is the better (Adolphe Monod).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Casseroles, Vegetables	4	Servings

INGREDIENTS

1	lb	Carrots; cut into chunks
1	pk	Frozen artichoke hearts
2	tb	Butter
1	pk	Frozen chopped spinach; thawed & squeezed dry
1	md	Onion; minced
3	tb	Fresh or 1 1/2 tbsp. dried dill
5	lg	Eggs
1	c	Heavy cream
1/2	c	Parmesan cheese
1/2	c	Milk
		Salt & pepper
		Nutmeg

INSTRUCTIONS

Grease an 8 1/2 x 4 1/2 inch loaf pan, line it with wax paper. Grease again
and set aside. Cook or steam carrots in a small amount of water. Cook
artichoke hearts.
Melt the butter in a saucepan and add the spinach, onion and dill. Cook
over medium heat until onion is tender and spinach is dry.
Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth.
In a blender or food processor combine 1/3 of the egg mixture with each of
the vegetables. Arrange in even layers in the loaf pan with artichokes on
the bottom, then carrots, then spinach on top.
Place in a pan of simmering water that reaches halfway up the loaf pan and
bake 1 1/4 hours at 375 degrees. Let stand 10 minutes. Invert onto a
serving dish to unmold and remove wax paper. Let stand 20 minutes before
serving or refrigerate and serve very cold. Serves 10-12.
Recipe by Good Housekeeping Complete Book of Chocolate
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 26,
1998

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