2 c Dry chick peas

1 lb Jar tahini

3 ea Garlic cloves

1/4 c Soy sauce, natural (tamari)

1 ea Lemon

Onion Water from cooked beans 2 ts Cumin, powdered (optional)

Paprika for garnish Parsley for garnish Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you
e using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery. VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend. //ara kent

Chicken: 2 Tablespoons olive or vegetable oil

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon coarsely ground pepper

1/4 teaspoon ground cumin

1 4 pound frying chicken — cut in 8 pieces

Black Beans: 1 can (15 oz.) black beans

1/2 cup sliced green onions

1 Tablespoon chopped seeded jalapeno pepper

1 cup Monterey jack cheese — shredded

Heat broiler. In small bowl stir together all chicken ingredients except chicken.

Place chicken pieces on broiler pan; brush with half of oil mixture. Broil 4-6 inches from heat, turningonce and basting with remaining oil mixture, until chicken is fork tender (25-30 minutes.)

Meanwhile, place beans in 2 quart saucepan. Cook over medium heat, stirring occasionally, until heated through 5-7 minutes). Stir in green onion and jalapeno.

Serve beans over chicken; sprinkle with cheese.

—–WALDINE VAN GEFFEN VGHC42A—– 1/4 cup Seasoned croutons

2 tablespoons Ham — chop

1 tablespoon Butter or margarine — melt

2 Eggs

1 tablespoon Cheddar — shred

In a greased shallow 2-cup baking dish toss the croutons, ham and butter. Break the eggs carefully on top. Sprinkle with cheese. Bake, uncovered, at 350~ for 15 to 18 minutes or until eggs reach desired doneness.

Source: Taste of Home.

2 Heads butter lettuce; -=OR=-

-Boston lettuce, - washed and dried 3 Pink grapefruit

- peeled and sectioned 1 lb Cooked crab meat

- picked over to - remove bits of cartilage —————————-GRAPEFRUIT DRESSING—————————- 2 ts Grated grapefruit peel

1 Shallot; minced

1 tb White wine vinegar

1 tb Balsamic vinegar

1/2 ts Salt

1/2 c Olive oil

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab

meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

2 beaten eggs 1 teaspoon salt 2 tablespoon matzo meal/flour 2 teaspoon

grated onion Pepper to taste Cooking fat Peel and grate the raw potatoes; drain off all water. Put the potatoes into a large bowl and add the onion, eggs and seasoning> add the matzo meal/flour and mix well. Heat the cooking fat in a medium frying pan. Drop in the potato mixture, about 1 1/2 tablespoon makes a nice pancake. Spread the mixture thin to make larger pancakes, makes them lighter and tastier. Fry until golden brown; turn them over and repeat. Serve with applesauce or sour cream. Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes. == Courtesy of Dale & Gail Shipp, Columbia Md. == -End Recipe Export-

2 pk Baking yeast

1/4 c Warm water

1 ts Molasses

2 c Soymilk

1/2 c Molasses

4 tb Dairy-free margarine, melted

3 c Unbleached flour

3 c Whole wheat flour

Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. Recipe by Shirley Wilkes-Johnson

2 1/2 C dried garbanzo beans

3 T olive oil

1 large onion — finely diced

1 small carrot — finely diced

1 stalk celery — finely diced

9 C broth

1/4 C fresh lemon juice

To serve: 2/3 C sour cream

3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings… 1. Place the garbanzo beans in a bowl, cover with 3 inches of water and soak for at least 8 hours or up to 10. Or for a quick cooking method, cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe.

(What a lot of fuss..no wonder folks don use dry beans….the easiest way is to soak your beans one night (in the fridge in warm weather so they don;t ferment), pour off the cooking water, dump into crock pot, cover with water, can add a piece of kombu, a sea veggie, and cook on low all day. drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5 min, Add carrots and celery and cook another 5 mint.

(Again I wouldn bother, Id swipe out the bottom of the pot with my trusty pastry brush and a little bit of oil, add the stuff and cook gently till softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work…Id dump it into a crockpot and forget about it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot, Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place a dollop of sour cream ( Id use non fat plain yoghurt but one could use fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until thoroughly chilled then freeze up to 6 months. To serve, defrost and finish as in Step 5.

of course, Id put garlic into this soup or serve it with Garlic Bread by the Empress of Garlic and a salad. Comments by Gloriamarie