Subject: Basil and Walnut Dip
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:42:04 EDT
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F O O D F U N N Y
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Thanks to reader Delores Selleck for sharing this true food funny with
us. I made up a word for this sort of dish. Does anyone remember it?
When my son was in his early teens, he took an interest in cooking.
One evening I returned home from work and he proceeded to tell me
about the peanut butter pie that he tried to make the family for
supper. I asked him where it was and he said he flushed it down the
toilet. He said it had turned out like, well you know what. I said
let's go over the recipe and see what went wrong. Going down through
the ingredients, we came to cream of tarter. He told me he couldn't
find that exact item so he substituted tarter sauce. Needless to say,
it did need to be poured down the toilet.
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T O D A Y ' S R E C I P E
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Although I try to keep all of my recipes as low in fat as possible,
we're overdue for a truly low-fat menu.
Even though I am calling this preparation a dip, you may also spread
it on toast or crackers, or add a dollop to hot or cold soup.
Basil and Walnut Dip
8 oz (225 g) low-fat or fat-free cream cheese
1/2 cup (125 ml) chopped fresh basil leaves
1 shallot, finely chopped
2 Tbs (30 ml) grated Parmesan cheese
1 Tbs (15 ml) red wine or balsamic vinegar
1 tsp (5 ml) prepared horseradish
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts
Combine all ingredients except the walnuts in a food processor and
process until smooth. Stir in the walnuts. Serve with raw vegetables
for dipping. Makes about 1 cup.
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