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CATEGORY CUISINE TAG YIELD
Eggs Greek 1 Servings

INGREDIENTS

1 lb Boiling potatoes, peeled and
quartered
3/4 c Ground, toasted almonds
6 Cloves garlic, crushed 1/4
cup NOTE: I believe in
at
least doubling ANY amount
of garlic in ANY
recipesee my pesto
recipe up to 8
1 Egg yolk
Sea salt, to taste
1/2 t White pepper
1/4 c Aged red wine vinegar
1 Lemon, juice of
3/4 c Extra virgin, Greek olive
oil up to 1

INSTRUCTIONS

Boil potatoes 15 minutes, or till tender. Push potatoes through a
ricer or food mill. (Do not use a food processor, says the original
recipe.)  Add the ground almonds, garlic, egg yolk, salt, and pepper.
With a  wooden spoon, pound until fairly smooth and well-mixed.
Gradually add  the vinegar and lemon juice. Then add the olive oil,
pounding  constantly, until the sauce is thick.  Serve with warm pita
wedges.  Posted to FOODWINE Digest 15 Jan 97, by Tiano
<stiano@SUFFOLK.LIB.NY.US> on Wed, 15 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1305
Calories From Fat: 735
Total Fat: 86g
Cholesterol: 180.1mg
Sodium: 43.1mg
Potassium: 2810.9mg
Carbohydrates: 113.6g
Fiber: 22.2g
Sugar: 10.4g
Protein: 35.3g


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