A Natural Foods Wedding Feast

(Page 3 of 3)

May/June 1985
 
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Mix the flour with 3 cups of cold milk Melt the butter over a low flame and add the other 3 cups of milk to it. When the milk is heated, slowly add—while stirring constanly the flourmilk mixture. Put in the salt and spices, and cook the sauce over a loo heat until it thickens. Keep the sauce warm to a fondue or slow cooker.

RELATED CONTENT

CHEESE SAUCE FONDUE

Follow the above recipe, omitting the curand adding 2 cups of—rated cheese. (Cheddar and Swiss are both excellent choice.) Garnish with a generous amount of Fresh parsley.

BLUE-COTTAGE CHEESE DIP

Mix the following:
3 spring onions, chopped
1/4 teaspoon granulated garlic
3 stalks celery, finely chopped
1 teaspoon basil
1/2 teaspoon salt
1/4 cup crumbled blue , cheese
2 cups cottage cheese

RED BEAN DIP

Mix the following:

3 cups cooked red bean. mashed
1 cup tomato sauce
2 jalapeno peppers
1 teaspoon granulated garlic
2 teaspoons oregano
1 green pepper, minced salt to taste

YOGURT DIP

Mix the following:

2 cups plain yogurt
1/2 teaspoon curry powder
1/2 onion, finely chopped
1 bunch fresh parsley, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon granulated garlic
1/2 teaspoon salt or 2 tablespoons tamari dash of cayenne pepper

ICED HERB TEA PUNCH

Choose a favorite herb tea and brew enough to satisfy your guests. Make it extra strong, sweeten it with honey, and refrigerate it. Just before serving, add sliced fresh fruit ... and sparkling water for that "champagne" touch.

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