Recipe(tried): Romanian Cornmeal (Mamaliga) Casserole with Cottage Cheese, Spinach Salad with Buttermilk Dressing, Pumpkin with Toasted Walnuts

Romanian Cornmeal (Mamaliga) Casserole With Cottage Cheese

Serves 4

Mamaliga is at its best piping hot, fresh from the oven. Also try it baked in a square pan, cut it in to serving portions, then add sauce and cottage cheese on top.

Preheat oven to 350 Degrees F. Lightly oil an 8"x8" pan or a round oven casserole.

In a large pot boil:

3 cups water
1 tsp. salt

Slowly whisk in:

1 cup yellow cornmeal

Cook over med-low heat, whisking till mixture is thick. Taste to be sure it is well-cooked and not grainy. Set aside to cool.

In a mixing bowl combine:

1 1/2 cups dry farmer's cottage cheese
1/4 cup finely chopped green onions
salt and pepper

This is my version below with sauce. Have ready:

1 cup zesty tomato sauce*
1/4 cup grated grated parmesan cheese

Spread HALF the cooled cornmeal evenly in prepared baking pan. Top with cheese mixture and top with the rest of cornmeal. Pour tomato sauce on top. sprinkle with parmesan cheese. With a knife tip, poke a few holes to let some of the sauce bubble down. Bake 45 min. or till bubblying and crusty.

NOTE: *If you wish to prepare authentic Mamaliga, omit tomato sauce and mix parmesan with dry cottage cheese. Sprinkle the top with dry bread crumbs and dot with 1 tbs. butter before baking.

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SPINACH SALAD WITH BUTTERMILK DRESSING

Try to find fresh bunches of spinach or other greens rather than the packaged stuff. Then just trim, clean, rinse, chill. Chilling spinach after preparation will make leaves firm and crisp, especially if you left a few drops of water. Toss with dressing just before serving. Make servings generous and just for fun, serve up in a large rimmed soup plate, heap on a flat plate, or fill glass bowls!

THE SALAD

Prepare and set aside in a large bowl:

6 cups coarsely chopped fresh spinach about 1 lb.
2 cups paper thin onion rings (optional)

THE BUTTERMILK DRESSING

Can be prepared ahead and chilled. Just whisk again before serving.

Whisk together:

1 cup buttermilk
1/4 cup white vinegar
4 tsp. finely grated white onion
1/4 tsp EACH: sugar, salt and pepper

Just before serving, divide over servings of crisped spinach, and enjoy at once.

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PUMPKIN WITH TOASTED WALNUTS

4 servings.

Pumpkin, golden squash, yams or carrots cut in ridged cubes or chunks are equally delicious in this quick and nourishing dessert. There's enough in this recipe to serve four, but only if you don't taste too much. It is so good it's going to surprise everyone. Do you know anyone who has had a vegetable for dessert lately?

Cover and steam with water (or microwave) till just fork tender:

2 cups peeled, cubed pumpkin OR golden squash OR fresh young carrots OR yams
1/2 cup water

Drain water and save to add to soups or vegetable broth. In small pot, simmer vegetables in:

1/2 cup any type of pancake syrup (or use honey diluted 1/2 with water)

NOTE: Maple syrup or syrup with maple flavoring is luscious.

Watch carefully while it is simmering to avoid burning. Turn vegetable chunks gently till syrup is reduced, about 5 min. Spoon evenly into 4 dessert dishes.

THE GARNISH

Sprinkle each serving with:

a dusting of cinnamon
1 tsp. toasted walnut pieces

Just before serving add:

1 tbsp. low fat vanilla or plain yogurt or sour cream.