Subject: Gorgonzola and Walnut Canapes
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 05 2001 - 02:27:26 EST
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F O O D F U N N Y
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Here is a true food funny, along with a valuable life lesson, from
reader Leslie Nesbitt:
While I was visiting my sister at college we entered the cafeteria and
she immediately warned me to stay away from the main course. "How
do you know it isn't good?" I asked. "You haven't even seen it."
She pointed to the tub of peanut butter, which was always available as
an alternative, and explained, "Any time there are more than five
knives in the peanut butter, you know the food is bad."
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T O D A Y ' S R E C I P E
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This week I present a small sample of the recipes in the November
issue of World Wide Recipes EXTRA! In assembling these recipes, I
went to great lengths to avoid ho-hum recipes for turkey and stuffing,
and you won't find a single marshmallow in the bunch. Instead, I
tried to put together an eclectic collection of recipes from around
the world, suitable for all your holiday entertaining needs.
Today's recipe is just one of the sixty recipes contained in "One
Million Holiday Menus," available for only $3 at
http://www.worldwiderecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com
Gorgonzola and Walnut Canapes
1/2 cup (125 ml) Gorgonzola or other good quality blue cheese
1/2 cup (125 ml) butter
1/2 cup (125 ml) chopped walnuts
Rye toast triangles
Fresh grapes (optional)
Mix together the Gorgonzola, butter and most of the nuts. Spread on
the toast triangles and garnish with the remaining nuts. Heat briefly
in a warm oven. Serve with fresh grapes if desired. Serves 4.
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