---------- Recipe via Meal-Master (tm) v8.02

     Title: JO PARODI'S BAGNA CAULDA
Categories: Appetizers, Dips, Sauces, Italian
     Yield: 4 servings

--------------------------------BAGNA CAULDA--------------------------------
     2 c  Oil, Olive
   1/2 c  Butter
     3    Garlic cloves; crushed
     2 cn Anchovy fillets

--------------------------------FOR DIPPING--------------------------------
          Cucumbers; peeled,
          -cut in half, then quartered
          Fennel
          -cut in slender wedges
          Mushrooms
          Celery; cut in 2 inch pieces
          Bread, French
          - cut in 3 inch cubes

 Heat together the olive oil, butter and garlic. Add the anchovy
 fillets and simmer for one hour. Keep warm over low heat or a hot
 plate, as each guest dunks vegetables in the hot dip, and don't
 forget the French bread.

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