Week of 12/11/2000

Spinach and Artichokes in Puff Pastry
Make ahead and freeze. What could be simpler?

1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 tsp onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1 (17.3 oz.) package frozen puff pastry

Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2 inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2 inch thick slices. (Rolls may be frozen up to 3 months. ) Bake at 400û for 20 minutes or until golden brown. Makes 4 dozen.

Dijon-Pepper Biscuits with Pork Tenderloin
This tasty appetizer will disappear quickly...

1 (1 lb.) pork tenderloin
4 cups water
2 Tbls. sugar
1 Tbls. salt
1 1/2 tsp. dried thyme
1 tsp. whole allspice
1 bay leaf
1 tsp. dried rosemary, crushed
4 tsp. olive oil, divided
Cooking spray

Trim fat from pork. Combine water and next 5 ingredients in a large zip-top plastic bag. Add pork, seal and marinate in refrigerator overnight or up to 36 hours.

Preheat oven to 350û F. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Combine rosemary and 1 tsp. oil, rub over pork. Heat remaining 3 tsp. oil in a nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Place the pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake for 35 minutes or until thermometer registers 160û (slightly pink). Wrap in foil. Chill.

Biscuits: May use a Supermarket Shortcut. Follow recipe directions on Bisquick box to make 2 dozen biscuits. Add to dry mix: 3/4 tsp. coarsely ground black pepper, 1/8 tsp. garlic powder, 2 Tbls. Dijon mustard. Mix with wet ingredients. Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Roll to 1/2 inch thickness; cut with a 1 3/4 inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray. Bake at 425û for 12 minutes or until lightly browned. Cool. Biscuits may be frozen by securing in heavy-duty foil. To serve, thaw at room temperature and bake at 350û in foil for 10 minutes or until warm.

To serve: Cut pork diagonally across grain into 24 slices. Place 1 pork slice on each bottom half of split biscuit. Cover with remaining half and serve with honey mustard, if desired.

Blue Cheese Rolls
Quick to make!

2 (8 oz.) packages cream cheese, softened
1 (8 oz.) package sharp Cheddar cheese slices, cut up
2 (4-oz.) packages crumbled blue cheese
1/2 small onion, diced
1 1/2 Tbls. Worcestershire sauce
1/2 tsp. ground red pepper
1 1/2 cups finely chopped toasted pecans, divided
1 1/2 cups finely chopped fresh parsley, divided

Place first 6 ingredients in a food processor; pulse 1 to 2 minutes, stopping to scrape down sides. Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour. Shape cheese mixture into4 (7 inch-long) logs.

Combine remaining 1/2 cup pecans and 1 cup parsley. Roll logs in parsley mixture; cover and chill. Serve with crackers. Makes 4 logs. Note: Cheese rolls may be prepared ahead and frozen if desired. Thaw in refrigerator overnite.