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The Quilt Inn Country Cookbook
Aliske Webb
1
1
1
broccoli head, cut into florets
lb. carrots, peeled and sliced lengthwise
lb. parsnips, peeled and sliced lengthwise
You can vary the quantities depending on the number of guests. Allow
approximately 1/2 pound per person.
Steam vegetables in batches until tender but still crisp. Serve in warmed
casserole or basket lined with towel to keep them warm. Serve with Milky Way Dip
(
recipe below) which can be prepared in advance.
Milky Way Dip
First Layer:
6
3
1
2
1
1
1
1
1
oz. red kidney beans
garlic cloves, chopped
Jalapeno pepper, cored and seeded
tsp. sugar
/4 cup water
/2 cup vegetable oil
tsp. paprika
tsp. fresh ground pepper
/4 tsp. chili powder
dash Tabasco sauce
Soak beans overnight in cold water. Drain beans, place in saucepan with new
cold water and bring to boil. Reduce heat and simmer for 45 minutes or until tender.
Drain and cool.
Process garlic and Jalapeno in blender. Add beans. Continue to process while
adding water, vinegar, oil and spices. Blend until smooth.
Line bottom of shallow casserole with bean paste.
Second Layer:
Cover paste with 1 1/2 cups guacamole and set aside. (recipe follows)
Avocados have a rich and buttery texture that makes guacamole a very
popular dip. Any crunchy chip, like nachos or tostados, crisp or soft tortillas, as well
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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