| 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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