Corn syrup and corn starch as ingredients so guess its a good thing I asked. Thanks so much for the reply. Am going to fix one tomorrow. Lois

This is a Giada De Laurentiis recipe and it is excellent. Very light and flavorful. My husband loved it. I substituted spinach for the radicchio since my husband loves fresh spinach. The spinach and bean mixture would be good with chicken too. Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped (I use fresh spinach) 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth (I use chicken broth) Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none Episode#: EI1F04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Venison Stew a la Marino Crinella 3 pounds, venison shoulder 1 cup, all purpose flour 1/2 cup, sweet butter 1/4 cup, olive oil 1/2 pound, small pearl onions 1/4 pound, small (about 3 inch) carrots 2 celery stalks, finely chopped 1/2 cup, port wine 1/2 cup, dry red wine (Zinfandel or Chianti are good for this recipe) 1 medium (about 15 ounces) can, whole plum tomatoes, crushed 1 tablespoon, coarsely ground pepper 1 tablespoon, dried rosemary 2 whole bay leaves 1 teaspoon, salt Cut venison into 1 to 1 1/2 inch cubes. Place on aluminum foil and sprinkle with flour. Melt butter with oil in bottom of heavy casserole. When butter foams, add venison and brown on all sides over medium heat. Add onions, carrots and celery. Sauté until lightly browned, add port wine, glazing venison and vegetables. When port has been reduced and mixture is glazed, add dry red wine, then tomatoes, crushing them slightly in your hand as you drop them in the casserole. Stir in pepper, rosemary, and bay leaves. Cover casserole and reduce heat. Simmer about 45 minutes, until meat is tender and sauce thickens. If sauce remains too thin, remove cover and cook for 5 to 10 minutes more. As a main course, we often added a pound of small new potatoes, or quartered larger potatoes, as we added the tomatoes. We also added peas (a couple of cups of freshly shelled peas, or a package of frozen peas) about 10 minutes before removing the casserole from the flame. Serves 6 to 10.

Sounds interesting, Maha. Send it on to BrookBarb@aol.com.