Bagna Calda

Translated from Italian, Bagna Calda means hot bath.
This appetizer card had both HiHo and Dad's handwriting on it, and neither of them spelled it correctly. Distinctly at the top, in red felt tip ink, HiHo wrote "Fabulous appetizer". Dad went on to write, "oil and garlic with anchovies when hot". Mom added, "Served cold on sweet red peppers". She then noted, in her notorious way, "C.C. paper back p, 127" and "C.C. International, p.372", so this recipe can be found in 2 of Craig Claiborne's cookbooks. But the one pictured here I can clearly remember Mom using.

In the mean time, here's a recipe I found at Cooks.com.
Bagna Calda

BAGNA CALDA

1/2 c. butter 1/2 c. olive oil 10 anchovy fillets 1 can boneless sardines 6 garlic cloves, mashed 1/2 tsp. fresh ground pepper Heat the olive oil in a small saute pan, add the butter, anchovies, garlic and sardines. Simmer together 10 minutes, mashing ingredients into oil - butter with a fork. Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or spread on Italian bread and sprinkle with Parmesan cheese just before grilling.