WALNUT SPREAD

      Title: WALNUT SPREAD
  Categories: Pickles, Spreads
       Yield: 8 Servings
  
      15    Walnuts, shelled (about 1
            Cup)
     1/4 ts Ground pepper
       2 ts Liquamen (sep. recipe)
       2 ts Grape juice or sweet wine
       2 ts Olive oil
     1/2 ts Ground cumin
            Garnish of parsley or water
            Cress and walnut halves
  
      1) Grind the walnuts in a blender, or pound them in a mortar until
   pulverized.  Transfer to a mixing bowl.
   
      2) Add the remaining ingredients and blend well. Place the spread
   on a flat serving dish and form into the shape of a fish. Decorate by
   surrounding with parsley (or cress) and unbroken walnut halves.
   
      3) Serve with bread, rolls, crackers, or by itself. NOTE: The
   Romans preferred the taste of walnuts with their thin inner skins
   removed. To do this, drop the walnut meats into boiling water for 30
   seconds. Drain immediately, rinse under cold water, and then peel off
   the thin inner skins.
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