| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 16 | Servings | |
INGREDIENTS
| 3 | T | Hazelnut oil or olive oil |
| 4 | t | Dry mustard |
| 2 | t | 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 | T | 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.
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 87
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 66.3mg
Potassium: 135.6mg
Carbohydrates: 5.3g
Fiber: 1.9g
Sugar: 2.9g
Protein: 2.4g