| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Dujour08 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Shallots – (3 oz); chopped |
| 2 |
tb |
Dijon mustard |
| 1/4 |
c |
Clam juice; (to serve with seafood) or |
|
|
Fat-free chicken broth; (to serve with |
|
|
Chicken) |
| 1/2 |
bn |
Fresh dill weed; chopped |
INSTRUCTIONS
Combine all ingredients in a small bowl. Serve cold with chicken or
seafood. This recipe yields 3/4 cup sauce.
Source: "CHEF DU JOUR - (Show # DJ-9246) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "3/4 cup"
Recipe by: Carrie Latt Wiatt
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”