Recipe - Mexican Medley

3 ounce Asparagus; cut in 1/2inch
pieces
3 ounce Cauliflower flowerettes;
cut in bitesize pieces
3 ounce Celery; chopped
3 ounce Kidney beans; cooked
1 One half ounce Filberts; chopped medium
fine
2 tablespoon Sunflower oil
2/3 teaspoon Fresh dill; chopped
1/3 teaspoon Chili powder
One fourth teaspoon Basil
One fourth teaspoon Celery seed
One half teaspoon Garlic; minced
One half teaspoon Salt

Steam asparagus and cauliflower for approximately 10 minutes. Combine with
celery. Set aside. In a blender, place the beans, filberts, and remaining
ingredients.
Puree until smooth. Pour this sauce over the asparagus mixture. Serve at
room temperature.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini