INGREDIENTS

INSTRUCTIONS

This is not exactly what you asked for but I saw your post the same day I
saw a review for a new cookbook called Fire and Ice which contains spicy
Mexican and Soutwestern American dishes. This is a sample recipe that was
with the review and I saved it because it looks fantastic. If you try it
out please let me know how it comes out. Enjoy!
In a skillet over medium-high heat, melt 1 tbsp. (15 mL) butter and saute
peppers, onion, and garlic until onions are translucent, 3-4 minutes. In a
blender, puree sauteed vegetables and milk.
In a saucepan over medium heat, blend together 2 tbsp. (30 mL) butter and
flour, stirring constantly, for 2 minutes. Slowly add milk mixture and
cook, whisking constantly, until mixture begins to thicken. Remove from
heat and put 1 cup (250 mL) of mixture into blender. Add eggs to blender
and blend until well mixed. Return saucepan to stove over medium heat and
very slowly pour in egg mixture, whisking constantly. Continue whisking
until mixture thickens. Add salsa, cheeses, dill, parsley and green onions,
whisking constantly. When cheese is melted and thoroughly blended, reduce
heat to low and keep warm while preparing bread bowl.
Preheat oven to 375F (190C). Cut top off bread, remove most of soft
interior and tear it into bite-sized pieces for dipping later, leaving a 1"
(2.5 cm) thick shell. Brush inside of loaf with 2 tbsp. (30 mL) melted
butter and garlic. Bake, uncovered, until bread just begins to brown on
inside, no more than 5 minutes. Remove from oven and place on a serving
dish.
Fill bread with warm cheese sauce. Let extra sauce spill over sides and
onto plate. Garnish with parsley and serve immediately with previously torn
bread pieces and sliced baguette.
Serves 6.
Posted to EAT-L Digest  by Patricia Williams <pie@GOODWILL.ORG> on Dec 2,
1997

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