| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 16 | Servings | |
INGREDIENTS
| 3 | tb | Hazelnut oil or olive oil |
| 4 | ts | Dry mustard |
| 2 | ts | Ground allspice |
| 1/2 | c | Hazelnuts; coarsely chopped |
| 1/2 | c | Pecan pieces |
| 1/2 | c | Slivered almonds; coarsely chopped |
| 1 | c | Celery; chopped |
| 1 | c | Gorgonzola or Blue cheese; crumbled |
| 2 | tb | Honey |
INSTRUCTIONS
Recipe By: July 1993 issue of Bon Appetit Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper. Makes 4 cups. rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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