Barrington Software Incorporated

 


Crudites with Buttermilk

Peppercorn Dip

Cookbook MarthaStewart

Category Name Snacks

Servings 12 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

1 Tablespoon(s plus 1/2 teaspoon

salt

4 Ounce(s) haricots verts or

wax beans

1 Bunch(es) thin asparagus

(about 16 ounces)

1 Bunch(es) celery (about 1

pound 10 ounces)

1 Small jicama (about 5

ounces)

1 Medium cucumber, peel

2 Bunch(es) scallions

1 Bunch(es) carrots (about 12

ounces)

1 Medium yellow squash

(about 5 ounces)

1 Medium zucchini (about 6

1/2 ounces)

1 Medium daikon (about 12

ounces)

12 cherry tomatoes

1 Cup(s) sour cream

2 Tablespoon(s nonfat buttermilk

1 Teaspoon(s) coarsely ground

mixed

peppercorns(black

, pink, green)

1/5/2004 5:55:50 PM Page 1 of 2 Crudites with Buttermilk Peppercorn Dip
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