1 large eggplant¼ cup tahinijuice of one lemon2 tablespoons olive oil2 cloves garlic½ medium onion (optional)salt or tamari to tastepepper Cook eggplant allow to cool enough to handle. Slip off peel. Blend all ingredients together. Add salt and pepper to taste
Guacamole (Food Network)
4 ripe avocados, peeled and seeded, and cut into large chunks1 teaspoon ground cumin1 ripe medium Roma tomato, seeded and diced½ cup minced sweet white onion2 Serrano chiles, seeded and minced¼ cup chopped cilantro4 tablespoons fresh lime juicehot pepper sauce, salt and white pepper to taste Place cut-up avocados in large bowl and mash coarsely… Continue reading Guacamole (Food Network)
Hot Cheese and Spinach Dip
This is another appetizer that would go perfectly with toasted pita bread triangles. 2 tablespoons butter¼ cup chopped onion2 cloves garlic, minced1 tablespoon flour1 ¾ cup half-and-half2 packages (9 ounces each) frozen chopped spinach, thawed and drained1 (8 ounce) can water chestnuts, drained1 cup shredded cheddar cheese1 ounce package dried vegetable soup mix¼ cup shredded… Continue reading Hot Cheese and Spinach Dip
Hummus (from The Haggis and the Herring blog)
This is hummus – plain hummus – hummus according to the definition: “a smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic”. And just like simple foods made of fresh, simple ingredients it is simply delicious. I like store-bought prepared hummus a lot – that stuff is good and tasty. But this… Continue reading Hummus (from The Haggis and the Herring blog)
Spinach Dip in French Bread
2 (10-ounce) packages frozen chopped spinach, thawed and well drained1 (8-ounce) package light cream cheese, cut up2 tablespoons low-fat milk2 cloves garlic, minced¼ teaspoons shredded lemon peel1 tablespoon lemon juice2 teaspoons Worcestershire sauce¼ teaspoon bottled hot sauce¼ cup sliced green onion1 (16-ounce) round French loaf (6 inches in diameter)sweet red pepper, choppedcarrot sticks, red or… Continue reading Spinach Dip in French Bread
Tunisian Carrot and Pumpkin Appetizer
I wish I could tell you that I’ve ever tried this recipe. However that may be, it looks very simple. Personally, I find all the ingredients appetizing. In my house, though, I could not sell them on the idea – or pay them enough – of eating cilantro or caraway seeds. When we make this,… Continue reading Tunisian Carrot and Pumpkin Appetizer
Mexican Salsa
In honor of the upcoming New Year’s Eve, I am posting a bunch of recipes for home-cooked appetizers. This recipe – I have no idea where it came from. It makes a very liquid sort of salsa. And it is not subtle. It says “Raw onions! Raw garlic! Jalapenos!” But after having a few chips… Continue reading Mexican Salsa
Turkey-Cheddar Bake (Perdue)
This produces what is possibly the most cheerful-looking meatloaf ever. The turkey meat itself does not have much of a color, leaving this loaf to be the color of cheddar cheese and sweet red pepper. In the 1990s, Perdue began selling ground turkey in the supermarket. It was sort of a new thing then, so,… Continue reading Turkey-Cheddar Bake (Perdue)
Ignorance Is Bliss II – Hamburger Pie
(For another recipe of insanely tasty nutritional innocence, click here.) The taste of this won my heart the first time I tried it. Without a doubt it is very satisfying, with all that fat – the hamburgers, the bacon fat, the American cheese, and the batch of biscuits – and it is meant to serve… Continue reading Ignorance Is Bliss II – Hamburger Pie
Frankfurters Hawaiian
This is one of those beloved family recipes that is more important to preserve than it is to eat. We have the original card upon which the recipe was typed by my spouse’s mom, with her own hand-written tips and modifications – like the note written in red felt-tip pen suggesting an alternative to seasoned… Continue reading Frankfurters Hawaiian
Recipes out of the Blond Box 