Page B6-The Chronicle, Thursday Recipes Fresh herbs By YVONNE BICHSEL TRUHON i Chronicle Staff Writer i ( "Deep in December, it's nice / to remember..." Remember the 1 fresh vegetables and herbs of c summer? All you need is a sunny j wmaowsui, ana you can nave a i miniature herb garden all through the winter. I Fresh parsley is great for garnishes, chopped and sprinkled over boiled potatoes, or added to eggs or salads. It also perks up fish.. ? A pot^of chives is very handy for snipping into omelets, salads or stews. Many recipes call for small amounts of fresh herbs. If a recipe you use often is one of these, include a pot of that herb I when planning your indoor herb g garden. i Which fresh herbs you use most frequently and how much | space you have will decide your j selection when purchasing seeds I and pots. " If you don't have a green thumb, don't panic. Herbs are I not nearlv as fussv as manv houseplants. Mint, for instance* * is nearly unkillable and travels very well. It can be easily rooted from sprigs, as I have done every time 1 moved. In this way, I have taken mint with me from Rochester, N.Y., to Valparaiso, Ind., to Wausau, Wis., to , Winston-Salem. Fresh mint adds savour to lamb dishes (rub chops with mint leaves before broiling) and makes a nice garnish for the platter. It also adds zip to iced tea a^a)is the essential ingredient in a mint julep. Linguine with red clam sauce is a family favorite in our house. It makes a nice change from the usual fish on Friday and a great change from spaghetti any day! % MINT JULEP several mint leaves one sprig mint i icas|juuii Migcll Va to Vi teaspoon water shaved ice 1 Vi shots bourbon Crush mint leaves in glass. Add sugar and water; mix with leaves. (Use only enough water to dissolve sugar.) Fill glass with shaved ice; pack down and place in freezer for about ten minutes. Add bourbon and garnish with the sprig of mint. LINGUINE WITH RED CLAM SAUCE 3 dozen littleneck clams or 1 6- or 8-ounce can clams 3 tablespoons olive oil 3 large cloves garlic, minced 28 oz. can Italian plum tomatoes, drained (regular stewed tomatoes may be . substituted; save the juice to add to the sauce) 1 teaspoon salt Vi cup red wine Vi cup clam juice large pinched crushed red pepper 1 tcatspoxm oregano 2 teaspoons crumbled dried basil V* cup chopped fresh parsley 1 pound linguine mt I irs NOT JUST ASNUFt ITS AN ADVENTURE. Helme Tobacco Company ? i'imp*ny of Cultmi (iirpuraitoA uny , December 13, 1984 addsunmtef Scrub clams, save juice. If* ising canned clams, drain clams ind reserve the juice. Heat olive >il in large skillet. Saute garlic. \dd tomatoes anu salt; simmer 10 minutes. Add all other ingredients except linguine, clams and parsley. Simmer '/: hour, idding liquid as needed. Cook linguine according to the sackage directions. A few ninutes before-the linguine isdone, add clams and parsley to he sauce. Heat through and pour >ver linguine. Serve with a tossed ;alad. aarlic bread and a drv red 1 . " w ? vine. Serves four. GARLIC BREAD WITH HERBS AND CHEESE Take a loaf of French or talian bread and make slices that ;o almost through the loaf. Plac-* ng loaf on a sheet of aluminum K s I B & Ki I B11 EH B Br < B\1 Hfcy Br KPiS Bp m R B, B^fa I OurHolid spice to food foil, spread butter or margarine on both sides of each slice. Sprinkle finely chopped fresh parsley, crumbled dried (or finely chopped fresh) oregano, basil and thyme on the slices to taste. Sprinkle with garlic salt or garlic powder to 'taste. (Using garlic powder will cut down on the sodium intake.) Close slices together and - sprinkle the top of the loaf with grated Parmesan cheese and additional chopped fresh parsley. Bring the foil up around the bread, twistinc the ends to mak .v"? 9$*!m v ir*tt 1 M JH m^r. \*? B5PPhP9HS^M1^Ji^S^J TB 7 aarlic Bread with Herbs and Cheese makes mm istmas!'?^0/rv/vd A family. Vi/VtAk _ ? 9 ' ? v -JBm - ? R r 1 f^v ?IL K7 ^ W? -r J Y ' m HP i any meal special (photo by James Parker). Bit X r*i?r [|^?:v.;*^^ ^:T:*:*5!:::*:I'<^:-^-::; :'v : '' . v. . . . * .-.viv^iS : '. KB *?- *m*srmm v /? * i 1914 A*#* Coors Company. GoMon. Co4or*X) 10401 Brewer of Fine Ousfity Beers Smce 1873 4