-=> Mike Powell wrote to DAVE DRUM <=-

 MP> I don't think we have that brand here in Kentucky.  I will keep that in
 MP> mind if I am ever in Arkansas, though!  :)

Buddig is EVERYWHERE.  We have it here in Tennessee and I've had it in all
30-some states I've lived in over the years.  It's the stuff in the small
bags usually hiding at the top of the lunchmeat cooler because the powers
that be want you to buy something else much more expensive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Patties
 Categories: Appetizers, Lunch, Snack
      Yield: 2 Servings
 
      1 lb Asparagus
      3 ea Scallions, sliced
      1 tb Oil
      1 ts Basil
    1/4 c  Almonds or walnuts
    1/2 c  Breadcrumbs
    1/2 ts Salt
    1/4 c  Cooked rice or bulgur
      2 tb Stock or water
 
  Trim asparagus & cut spears into 1/4" pieces.  Steam till tender.  Set
  aside to cool.
  
  Saute scallions in oil until soft & stir in basil.  Set aside.
  
  Preheat oven to 250F.
  
  Place almonds on a baking sheet & toast until lightly browned.  Grind
  to a fine meal in a food processor.
  
  In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
  in the stock.  Add steamed asparagus & scallion mixture.  Mix well.
  
  Heat a lightly oiled griddle over medium-high heat.  Drop by
  spoonfuls onto the preheated surface & spread to form patties.  Cook
  until brown on each side.  Serve hot, stuffed into pita breads with
  slices of tomatoes & sprouts.
  
  Adapted from "Vegetarian Gourmet" Spring, 1994
 
MMMMM

-- Sean

... Famous last words: "You and what army?"
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