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.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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