The Family Foundation of Kentucky issued the fliers, which question the need to spend state funds supporting the six individuals, to state lawmakers who were in Frankfort last week for a special session on pension reform.

Kent Ostrander, the foundation's executive director, said photos, short bios and salaries that appear on the fliers were taken from UK's Web site and should not be construed as ammunition for ”personal attacks.“

”That's not our intent one iota,“ he said. ”We did not go after anybody. We're not trying to stigmatize those folks.“

But Ostrander's assertions drew direct crossfire from one of UK's best-known faculty, Joan Callahan, a philosophy professor and former director of gender and women's studies.

Callahan likened the foundation's effort to U.S. Sen. Joseph McCarthy's controversial ”witch-hunting“ for alleged Communists in the early 1950s.

EGGS SARDOU




 





This is one of New Orleans' grand egg dishes, created, as were so many
classic dishes, at Antoine's Restaurant. Prepare the creamed
spinach ahead of time. Use fresh or frozen artichoke bottoms (fresh is
always preferable), but make sure they're the best quality. Warm them up
and set the pan in a 175F oven; do the same with the creamed spinach.
Prepare the hollandaise sauce and set the container in warm water while
you poach the eggs. Assemble on warmed plates.





• 3 cups creamed spinach (recipe below)
  
• 6 large (or 12 small) artichoke bottoms
  
• 12 poached eggs
  
• 3 cups Hollandaise sauce
  
• 2 cups fresh spinach, cooked, well-drained and finely chopped
  
• 1 cup New Orleans-style Bechamel
  sauce
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon salt
  



Add the chopped spinach to the bechamel sauce and warm for a few minutes
over low heat, stirring constantly. Mix in the salt and pepper, then set
the pan in a 175F oven to keep warm until final assembly.





Poaching the eggs



Break each egg you want to poach into an individual small cup. In a saute
pan bring about 1-1/2 inches of water with 1 teaspoon of vinegar to a
simmer. With the water simmering, slice each egg into the water from the
cup by lowering the cup almost to the surface of the water and tipping
it. Cook each egg for about 2 to 2-1/2 minutes in the simmering water,
spooning some of the water over the surface of the egg during cooking.
When the egg is cooked, lift out of the water with a mesh or slotted
spoon, letting water drain off for a few seconds.



Final assembly of the Eggs Sardou



Put 1/2 cup warm creamed spinach on each warmed plate. Place 1 or 2 warm
artichoke bottoms on the bed of spinach, then set 2 poached eggs on the
artichoke bottoms. Cover each portion with 1/2 cup hollandaise sauce.
Serves 6.