| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Greek |
Cheese |
2 |
Servings |
INGREDIENTS
|
|
Radicchio leaves |
| 58 1/3 |
g |
Creamy Blue cheese |
| 91 2/3 |
g |
Greek strained yogurt |
| 1/3 |
tb |
Mayonnaise |
| 1 |
ts |
Gelozone |
| 16 2/3 |
g |
Toasted ground hazelnuts |
| 2/3 |
|
Hard boiled eggs |
| 2 |
tb |
Fresh mixed herbs |
|
|
Parsley |
|
|
Coriander |
|
|
Chives |
| 3/16 |
ts |
Paprika |
|
|
Seasoning |
INSTRUCTIONS
SUGGESTIONS FOR HERBS
Date: Sun, 21 Apr 1996 08:29:06 -0400
From: Wendy Lockman <wlockman@ra1.randomc.com>
1. Trim the stalks from the radicchio and use the leaves to line a 110g
(for two servings) loaf tin.
2. Mash the blue cheese with the yogurt and mayonnaise and warm gently. In
a separate pan, whisk the Gelozone into two tablespoons of water and bring
almost to the boil.
3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and
seasoning. Mix well and transfer to the loaf tin.
4. Fold over the radicchio leaves and chill until set. Carefully turn out
of the tin, slice and serve.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #111
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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