Recipe - Crunchy Canyon Snack Mix

12 1oz portions camembert
2 Eggs; beaten
4 ounce Dried breadcrumbs

BLUEBERRY SAUCE
2 teaspoon Cornflour (cornstarch)
8 ounce Blueberries; thawed if
frozen
1 cup Sugar
1 pn Freshly grated nutmeg
2 teaspoon Lemon juice
1 Sprigs mint; to garnish

From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)

Date: Wed, 6 Oct 1993 11:49:41 GMT
Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg,
then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a
plate; chill until needed.

To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml
(3 fl ounce / 1/3 cup) water. Add remaining ingredients and simmer until the
liquid thickens, stirring all the time. Serve warm.

The Camembert portions are cooked in hot oil in fondue pot at the table,
using Chinese wire strainers if possible to lift them out of the pot
(fondue forks will pierce the crust and cause cheese to ooze out). Serve
with the sauce. Garnish with a sprig of mint. (Serves 6)

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/EGGS

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