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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,657 of 26,839   
   Sean Dennis to Dave Drum   
   Attribution   
   21 Oct 25 18:24:58   
   
   REPLY: 1:18/200.0 68f768c0   
   MSGID: 1:18/200 68f7d0cb   
   CHRS: IBMPC 2   
   Hello, Dave!   
      
   Replying to a message of Dave Drum to Sean Dennis:   
      
    DD> I put "credits" on ther recipes I post as a matter of courtesy (and   
    DD> sometimes as a matter of assigning blame). It costs nothing either   
    DD> way.   
      
   I know.  I'm one of those who believes in gining credit where credit is due.   
      
    DD> I'd probably find something to swap for the squash, as well. These   
    DD> "fat free" folkers forget that fat carries flavour. Really. Of course   
    DD> you can get ridiculous with it.   
      
   Yeah, that's why marbled steaks are so delicious!   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Asparagus Patties   
    Categories: Appetizers, Lunch, Snack   
         Yield: 2 Servings   
       
         1 lb Asparagus   
         3 ea Scallions, sliced   
         1 tb Oil   
         1 ts Basil   
       1/4 c  Almonds or walnuts   
       1/2 c  Breadcrumbs   
       1/2 ts Salt   
       1/4 c  Cooked rice or bulgur   
         2 tb Stock or water   
       
     Trim asparagus & cut spears into 1/4" pieces.  Steam till tender.  Set   
     aside to cool.   
        
     Saute scallions in oil until soft & stir in basil.  Set aside.   
        
     Preheat oven to 250F.   
        
     Place almonds on a baking sheet & toast until lightly browned.  Grind   
     to a fine meal in a food processor.   
        
     In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir   
     in the stock.  Add steamed asparagus & scallion mixture.  Mix well.   
        
     Heat a lightly oiled griddle over medium-high heat.  Drop by   
     spoonfuls onto the preheated surface & spread to form patties.  Cook   
     until brown on each side.  Serve hot, stuffed into pita breads with   
     slices of tomatoes & sprouts.   
        
     Adapted from "Vegetarian Gourmet" Spring, 1994   
       
   MMMMM   
      
   -- Sean   
      
   --- FleetStreet 1.27.1   
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