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Course from Carnegie Technology Education, Carnegie Melon University, Pittsburgh-USA.

Stilton-Stuffed Celery The combination of English blue cheese and celery makes a great pick-up appetizer. Serves 6-8 1 head Celery 6 ounces Cream cheese 2 ounces Stilton cheese 1/4 cup Walnuts, chopped Trim off the leaves and ends of the celery. Cut into 3-inch pieces. Place in a bowl of ice water. Drain before stuffing. Place the cream cheese in a food processor. Run until lightly whipped. Add the Stilton and pulse until blended. Add the walnuts and pulse briefly. Fill the celery sticks with the mixture. Serve chilled.

Watercress Soup The carrots here can be cooked ahead and pureed for a smoother soup. I also like to add a little cayenne or dried red pepper flakes for some more heat.
3 tablespoons unsalted butter
3 tablespoons flour Salt
1 teaspoon curry powder
3 cups milk
2 cups shredded carrots
1 1/2 cups watercress, stems removed, firmly packed
1 medium papaya, peeled and diced
1/4 cup chopped macadamia nuts Shredded Coconut
In a large heavy pot, melt the butter together with the flour, and stir until smooth. Gradually add the salt, curry powder, and milk, stirring until slightly thickened and smooth. Add the carrots and simmer about 10 minutes or until the carrots are tender. Stir in the watercress and half the papaya. Serve hot, garnished with the remaining papaya, macadamia nuts, and coconut.

Select An Item From List	Special Item
Burger	Special Burger
Sandwich	Bermuda Sandwich
Somusa	Soup
French Fry	Others

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