---------- 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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