Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.

Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.

Crab Meat Stuffed Artichoke Salad

prep time: 10
cook time: 33


  • each serving:
  • 1 artichoke
  • 1/4 cup fresh cooked crab meat
  • 1/4 cup chopped celery
  • 1 tablespoon chopped green pepper
  • Few drops of onion juice
  • 2 tablespoons mayonnaise thinned with a teaspoon of cream
  • 1 dash nutmeg
  • Salt
  • Paprika
  • 1/2 teaspoon capers


There's an art to preparing artichokes for the table. The stem should be cut flush with the base and the tight top leaves of the artichoke sliced off to remove the prickly leaf tips. Each side leaf should have its prickle snipped off with scissors. Then boil for 33 minutes in salted water. The artichoke is done when an outer leaf pulls out easily. Drain well upside down, and while still warm from the cooking, prepare for salad.

Press the leaves gently back so that the artichoke lies open like a flower. Pull out the cone of undeveloped white leaves. Scrape out choke with a spoon. Chill.

Mix the crab meat, celery, green pepper, onion juice and mayonnaise together, add nutmeg, salt and paprika. Heap this on the artichoke heart and decorate with the capers. Pass a bowl of mayonnaise at the table.