Index of Recipes
Featured In Issue #31

• Apulian Bruschetta (La Cucina Italiana)
• Artichoke and Cheese Dip (Lucy Saunders)
• Black Bean Soup (John Ryan)
• Bruschetta with Roasted Peppers (La Cucina Italiana)
• Cannellini Bean Soup(La Cucina Italiana)
• Clarified Consomme (Steve Holzinger)
• Corn Beef & Cabbage in Ale (Kate Heyhoe)
• Corn Bread (John Ryan)
• Crostini Mezzaluna (La Cucina Italiana)
• Crunchy Blue Cheese Bread Croutons (Kate Heyhoe)
• Fettunta (La Cucina Italiana)
• Florentine Sciacciata (La Cucina Italiana)
• Focaccia with Artichokes & Olives (La Cucina Italiana)
• Fried Meatballs (Culinary Sleuth)
• Greek Leeks Vinaigrette (Global Gourmet)
• Green Beans & Pecan Vinaigrette (Global Gourmet)
• Meatballs Cooked in Sauce (Culinary Sleuth)
• Olive Paste Polenta (La Cucina Italiana)
• Palm Heart Parmigiano Salad (Global Gourmet)
• Pan-Seared Steak with Bock Beer Mushroom Sauce (Lucy Saunders)
• Pumpkin and Auburn Ale Bisque (Lucy Saunders)
• Six-Herb Rice (La Cucina Italiana)
• Taggiasche Salad (La Cucina Italiana)

Asparagus image provided by ©1996 Alma Shon.

eGG Archive | Table of Contents for March 1997

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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This page modified February 2007