CHEESE & ARTICHOKE DIP
* 8 ounces process American cheese (Velveeta)
* 1 can (10oz) 98% fat-free cream of mushroom soup
* 2 teaspoons Worcestershire sauce
* 1/4 cup evaporated milk
* 1 teaspoon dry mustard
* 1 1/2 cups shredded cheddar cheese
* 1/3 cup chopped roasted red pepper
* 1 can artichoke hearts, drained and coarsely chopped
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
You can also use this dip with cooked pasta for a delicious macaroni and cheese!
Hummus
1 onion, minced
2 cloves garlic, minced
1 tbs. vegetable oil
2 cups cooked chickpeas (garbanzos), drained and rinsed if canned
½ cup fresh lemon juice
1 tbs. reduced-sodium soy sauce
Salt to taste
¼ cup tahini (sesame paste)
½ cup sesame seeds, toasted and ground
1. Sauté the onion and garlic in the oil until the vegetables are solving.
2. Set the mixture aside.
3. In a blender or food processor, puree the chickpeas with the onion and garlic, lemon juice, soy sauce, salt, thin, sand sesame.
4. Serve the hummus with pita, fresh or toasted and/or as a dip with shred vegetables.
Cook’s note: If you have no tahini who can substitute it in a blender with 1 tbs. lemon juice, ½ tbs. water, ¼ cup of finely ground sesame seeds.
Tabouli & Tabbouleh Salad Recipe
Delicious as a salad or appetizer in a traditional Middle Eastern style.
3 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 cup of medium burghul (cracked wheat)
1/2 tsp allspice
1/2 cup lemon juice
1/2 jalapeno pepper, de-seeded, chopped fine (optional)
5 TBS good olive oil
Salt and Pepper
Equipment Required:
• Chef’s knife
• Chopping board
• Mixing bowl
• Rinse burghul several times and then soak in cold water for about twenty minutes.
• Chop the tomatoes (small dice).
• Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
• Put the burghul in a sieve to drain.
• Trim the spring onions and chop them into 1/4″ lengths.
• Put the drained burghul and tomato in a large mixing or serving bowl.
• Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning.
If too dry, you can add additional lemon juice.
Toss well.
Cook’s note:
• Tabouli benefits from resting.
• Cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!
Serves 4 to 6
Loubya bi Zayt
A Dip.
1kg of fresh green beans trimmed or frozen (fine green beans)
600g ripe tomatoes diced or 2 tins of crushed tomatoes
3 onions chopped
4 cloves of garlic crushed
4 tbs olive oil
2 tbs lemon juice
Salt & pepper
Heat oil in a saucepan, add onions and fry till soft, add garlic and beans.
Keep frying on low heat for 15 minutes, or till the beans started to wilt.
Add the tomatoes, lemon juice, salt and pepper.
Cover and cook on low heat for 45 minutes. Serve cold or warm and eat with pita bread.
Falafel
1 lb chick peas (soaked for 1 day)
1 md onion
1 md potato (peeled)
4 garlic cloves
1 tsp ground coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 tsp flour vegetable oil for frying
2 tsp baking soda
1. Drain chick peas.
2. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times.
3. Add all remaining ingredients except baking soda and vegetable oil, and mix well.
4. Run through grinder once more, and mix again.
5. Cover and leave to rest for two to three hours. Heat oil for deep frying.
6. While oil is heating add baking soda to the chick pea mixture.
7. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
8. Deep fry, making sure patties are cooked through and are golden brown.
9. Remove from oil with a slotted spoon and drain on paper towels.
Baba Ghanoush
2 pounds eggplant (2 medium or 1 large), whole and unpeeled
¼ cup tahini (sesame paste)
¼ cup fresh lemon juice
1 large clove garlic, crushed
¼ cup finely minced onion, crushed
Salt to taste
Pepper to taste
1 tbs. oil
3 tbs. fresh parsley, minced
1. Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides.
2. Let the eggplant cool.
3. When the eggplant is cool enough to handle, cut it in half, scrape out the fresh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper.
4. Cover the mixture, and refrigerate it.
5. Before serving, sprinkle the spread with oil and minced parsley, and serve it with pita, fresh or toasted or as a dip for fresh vegetables.
CHILI CHEESE DIP
1 1/2 lbs. hamburger, cooked & drained
1 lb. Velveeta cheese
1 c. salsa
1 c. Hormel chili (with or without
beans)
Put all in crock pot. Serve with taco chips or tostitos.
MAYONNAISE
1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg
Put first 4 ingredients into a bowl and beat until smooth. Add oil 1 tablespoon at a time for about 5 additions. Beat well after each addition. Pour remaining oil in a thin stream, beating constantly.
Makes approximately 1 cup.
One teaspoon contains 3 grams fat and 30 calories. Exchange value 2 teaspoons, 1 fat exchange.
Zesty Dip for Vegetables
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1/8 teaspoon dried crushed red pepper
¼ tsp. white pepper
Dash of salt
1. Mix together and use with your imagination.
Cucumbers in Yogurt with Garlic and Dill
This is a nice savory dip, especially enjoyed by older adults.
2 cups plain whole milk yogurt (14 to 16 oz; preferably Greek)
1 cucumber, peeled, halved lengthwise, and cored
1/2 teaspoon kosher salt
2 medium garlic cloves, minced
1 tbs. dill, minced
• If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour.
• Discard liquid.
• While yogurt drains, cut cucumber into 1/2-inch cubes.
• Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, and then drain 1 hour.
• Rinse cucumber and pat dry.
• Mash garlic to a paste with the 1/2 teaspoon kosher salt using a large heavy knife.
• Stir together yogurt, cucumbers, dill, garlic paste, and salt to taste in a bowl.
Cooks’ note:
• Cucumbers in yogurt can be made 2 hours ahead and chilled, covered.
• Bring to room temperature before serving.
Yield: 4 servings
Artichokes with Yogurt Mustard
1 lemon
6 cups water
4 sprigs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
For the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-style mustard
1/3 teaspoon lemon pepper
1 teaspoon red wine vinegar
3 tablespoons minced shallot (1 shallot)
• Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot.
• Bring to a boil over high heat.
• While the water is boiling, prepare the artichokes.
• Slice 1/4 inch off the top of each artichoke.
• Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.
• Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.
• In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed until smooth.
Transfer the dressing to a small serving bowl and place it in the center of a large platter.
• When the artichokes are done, slice them in half vertically and remove the fuzzy inner chokes.
• Arrange the artichoke halves cut side down around the yogurt mustard on the platter.
Yield: 4 servings
ONION DIP
6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks
Blend until creamy. Serve with celery sticks or raw cauliflower.
GLAZED ORANGE CHICKEN
No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.
CHICKEN AND STUFFING
1/2 chicken, cooked and broken into sm. pieces
1 pkg. Stove Top stuffing
1 can cream of chicken soup
3/4 can milk
Mix stuffing mix according to package. Place pieces of chicken in bottom of 8×8 inch pan. Top with stuffing. Mix soup with milk which will be lumpy. Pour over all. Cover with aluminum foil and bake for 25 minutes at 350 degrees.
MARINATED CHICKEN
–SAUCE–
2 cans pineapple juice
1 c. cooking sherry
1/2 c. soy sauce
1/3 c. sugar
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.
BAKED CHICKEN SALAD 2
2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 c. mayonnaise
1 c. grated American cheese
Combine all ingredients thoroughly. Turn into buttered 2-quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted.
Makes 10 servings and this can be frozen.
CHUNKY CHICKEN CASSEROLE
4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
Cheddar cheese, grated
Mix together soup, mayonnaise and lemon juice. In 9″ x 13″ pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
CHICKEN FRIED RICE
1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing.
Serves 8 to 10.
CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2″ piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes.
Serves 4 to 6.
CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.
Serves 6.
Baba Ghanouj
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste)*
3 tablespoons fresh lemon juice
1 garlic clove, chopped
Pita bread wedges
Preheat oven to 375 degrees F.
• Generously oil rimmed baking sheet.
• Place eggplant halves, cut side down, on sheet.
• Roast until eggplant is very soft, about 45 minutes.
• Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl.
• Let stand 30 minutes, allowing excess liquid to drain from eggplant.
• Transfer eggplant pulp to processor.
• Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth.
• Season to taste with salt and pepper.
• Transfer to small bowl.
Cook’s note: Can be made 1 day ahead. Cover and chill.
• Bring to room temperature before serving.
• Serve with pita wedges.
Yield: 1 3/4 cups.
Bean Dip
1 16 ounce can kidney or pinto beans, drained and rinsed
2 or more tablespoons fine chopped canned or fresh green chilies or jalapeno peppers to taste
1 tbs. vinegar
1 tbs. chili powder or two tastes
1/8 tsp. cumin
2 tsp. minced onion
3 tsp. minced fresh parsley
1. Place in the jar of a blender the beans, peppers, vinegar, chili peppers and cumin.
2. Blend the ingredients until they are smooth.
3. Transfer the mixture to a bowl.
4. Stir the onion and parsley and serve.
Blue Cheese Dip
1 16-ounce container plain nonfat yogurt (scant 2 cups)
1/3 cup crumbled blue cheese
2 garlic cloves, minced
1/2 teaspoon celery seeds
1. Set strainer over medium bowl.
2. Line with double layer of cheesecloth.
3. Place yogurt in cloth-lined strainer.
4. Cover with plastic wrap.
5. Chill overnight.
6. Discard liquid drained from yogurt.
7. Transfer yogurt to processor.
8. Add cheese and garlic.
9. Blend until smooth.
10. Transfer dip to bowl.
11. Sprinkle with celery seeds.
Cook’s note: Can be made 1 day ahead. Cover & chill.
Cheese Dip with Garlic and Thyme
Serve with crackers, lightly toasted pita bread, and raw vegetable sticks.
1 tablespoon (packed) fresh thyme leaves
1/2 garlic clove
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 71/2-ounce package farmer cheese or one 8-ounce package cream cheese
1/4 cup sour cream
1. Blend first 4 ingredients in processor until garlic is finely chopped, occasionally scraping down sides of bowl.
2. Add cheese and sour cream; blend well.
3. Season with more salt and pepper, if desired.
4. Transfer to serving bowl.
5. Chill 30 minutes.
Cook’s note: Dip can be made up to 1 day ahead. Cover & chill.
Variations: 2 tbs. chopped black olives, 1 tsp. lemon juice or, 4 tbs. minced dried tomatoes
Yield: 1 cup.
Crab or Tuna Dip
1 cup of either crabmeat or tuna
3 tbs. mayonnaise
2 tbs. catsup
Juice of 1 lemon
¼ cup celery
¼ cup minced black olives
1. Mix all together and serve on lettuce leaves.
Cucumber and Kiwi Salsa
This goes nicely with grilled shrimp or scallops.
4 tablespoons fresh lime juice
1 tablespoon chopped seeded jalapeño chile
3 teaspoons minced peeled fresh ginger
1 teaspoon finely grated lime peel
2 cups chopped peeled kiwi (about 1 pound)
1 cup chopped peeled seeded cantaloupe
1 cup chopped seeded cucumber
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh mint
1. Whisk lime juice, jalapeño, ginger, and lime peel in medium bowl to blend.
2. Add kiwi, cantaloupe, cucumber, green onions and mint; toss to coat.
3. Season salsa to taste with salt and pepper.
Yield: 4 1/2 cups.
Curried Yogurt Dip
2/3 cup plain low-fat yogurt
1/3 cup sour cream
1 tbs. curry powder
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. white pepper
1. In a bowl combine all the ingredients and stir.
2. Chill covered for one hour and serve.