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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

A little but nuts with Joe Spano


Joe Spano's favorite holiday is Thanksgiving because, he says it's mostly free of commercialism.
 (King Features Syndicate / The Spokesman-Review)
Steven J. Austin King Features Syndicate

You know the amazingly versatile, Emmy-award-winning actor Joe Spano from his detective role in the groundbreaking TV series “Hill Street Blues,” as well as a huge variety of other TV shows and major movies such as “Murder One,” “NYPD Blue,” “American Graffiti” and “Apollo 13.” You can see him now on the CBS-TV hit series “NCIS.”

Spano proudly works with a variety of charitable organizations, including the Half the Sky Foundation, which builds preschools and creates infant-nurturing programs at orphanages in China. For more info: www.cbs.com, www.halfthesky.org, www.thanksgivingtips.com

•What type of cuisine best exemplifies your life?

Well, growing up in the Italian section of San Francisco, it’s natural that hearty Italian food was a big part of my upbringing. My life has been wonderfully varied and filled with the ‘flavors and spices’ that add to every single day.

•Favorite holiday season?

Thanksgiving is my favorite, now that I am older. It seems pretty much free of the commercialism and guilt that plague Christmas, and the excess that comes with New Year’s. I like Easter, too. I guess I like marking going into winter and coming out of it.

• Ever have to go on a special diet or routine for a role?

For an episode of the classic TV series “Midnight Caller,” I played a prisoner condemned to death. We shot it at Alcatraz, which had been permanently closed down. During production, I ate better than usual, and did lots of push-ups and chin-ups in my cell so I could look a bit more buff. Won an Emmy for that, so for all you aspiring actors, my advice is to do push-ups!

Any Holiday Fruit Nut Stuffing Casserole

1 bag (6 ounce) seasoned dressing

1/2 cup melted butter or margarine

1/2 cup chopped walnuts

1/2 cup chopped onions

1/2 cup chopped pitted prunes

1/2 cup chopped apples

3/4 cup Chardonnay

Combine dressing with butter or margarine and all ingredients, stirring wine in gradually. Spoon into a 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 ( 1/2 cup) servings.