Date: Thu, 18 Dec 1997 05:55:08 GMT Server: Apache/1.2.4 Connection: close Content-Type: text/html
|
2/3 C Guava Kai Brand Guava Vinegar
1T Fine Herbs (minced parsley, chives, cilantro, thyme)
1/4 t salt (optional)
1 t sugar (optional)
2 t water
1 egg yolk (optional)
Mix vigorously; let chill for several hours. Shake before use.
1/3 C Catsup or Chile Sauce
1/4 C Diced Black Olives
1/2 C Mayonnaise (non-fat, if preferred)
1/2 C Sour Creme (non-fat, if preferred)
1/2 t Black Pepper
1/2 t Salt (optional)
1 T Anchovy Paste (optional)
1/2 T Worcestershire Sauce
Blend thoroughly, chill several hours. Shake before use.
2/3 C Mauna Loa Macadamia Nut Oil
2 T Water
1 t Sugar (optional)
3/4 t Black Pepper
1/2 t Salt (optional)
1 t Oregano
1 t Basil
1/2 t Dried Ground Rosemary
1 t Lemon juice
4 Cloves minced garlic
Mix well. Chill.
1/3 c Guava Kai Brand Guava Vinegar
1 C Sour Cream (non-fat, if preferred)
1 C Mayonnaise (non-fat, if preferred)
1/2 C Minced Parsley
1/2 C Green Onion Leaves
2 C Spinach Leaves (if frozen, press water out)
1 Lemon Rind with seeds removed
6-8 Anchovy Fillets
1/2 t White Pepper
1/2 t Salt (optional)
1 t Powdered Ginger
Tin with a little milk, if necessary. Blend until smooth. Chill 2-4 hours.
1/4 C Honey
1/2 C Chile Sauce or Catsup
2 Cloves Garlic Minced
1/2 t Salt (optional)
1/2 t Black Pepper
1/2 C Mauna Loa Macadamia Nut Oil
Dash Tobacco or other hot sauce
1/2 C Diced Round Onion
1/4 C Honey
1/4 C Fat Free Sour Cream
1/4 C Fat Free Mayonnaise
1 t Thyme
1 t Garlic Powder or 1 minced clove
1/2 t Cayenne Pepper
1 t Ground Ginger
1/2 t Salt (optional)
2/3 C Mauna Loa Macadamia Nut Oil
1 T Minced Fresh Parsley
1/3 C Crumbled Blue Cheese
1 T Catsup
1/4 C Sour Cream (fat-free, if preferred)
1/4 C Mayonnaise (fat-free, if preferred)
1/2 t Salt (optional)
1/2 t Black Pepper