| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dressing |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Tofu |
| 1 1/2 |
ts |
Dijon mustard |
| 1 |
ts |
Anchovy paste; or anchovy |
| 2 |
tb |
Parmesan cheese; grated |
| 1 |
pn |
Sugar; pinch |
| 2 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Date: Wed, 1 May 1996 13:18:50 -0400
From: millern@redwood.cc.andrews.edu (Nancy Miller)
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop
coarsely and let cool. In blender, blend lemon juice, mustard, garlic,
anchovy, salt, sugar and pepper. With blender running, gradually add tofu,
cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2
days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g
carbohydrate.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #121
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”