| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Dip |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked broccoli stems; tough outer layers removed |
| 1 1/2 |
tb |
Fresh squeezed lemon juice |
| 1/4 |
ts |
Cumin; ground |
| 1/8 |
ts |
Garlic powder |
| 1/2 |
|
Diced tomato |
| 1 |
|
Sliced scallion |
| 1 |
cn |
(small) green chilis; chopped (he does not specify size) |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 22:10:27 GMT
From: lmwash@garlic.com (Linda Washington)
I took this recipe straight out of the New McDougall Cookbook:
In a food processor, blend the broccoli stems with the lemon juice, cumin
and garlic powder until completely smooth. Add the remaining ingredients
and mix well by hand, do not blend. Chill before serving for best flavor.
He says this would be great with burritos, tostadas or as an appetizer with
chips and salsa.
FATFREE DIGEST V96 #107
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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