This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey.
Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.
This recipe is soo simple, yet so delicious. Very old world. You really need a food processor or a blender, but I think a food processor works better. PS. This is a very healthy appetizer.I don't know why they call it chopped turnip, but I think rutabaga is in the turnip family...
Delicious pesto from Taste of Home. I have used it so many
times in so many different ways.....If you can, allow to refrigerate for several hours before using to allow the flavors to blend. (This is not included in recipe time.)
SOURCE : THE SPIRIT OF CHRISTMAS - BOOK TWO.
We make this every Christmas and new years.
The vegetarian options are my creation and not in the book. I have never timed how long this actually takes, so the times mentioned are estimates.
From Australian Women's Weekly. You will need 1/3 cup uncooked rice for this recipe.Meat mixture can be prepared and refrigerated the day before required. The uncooked mixture can be wrapped and frozen for up to 3 months if desired.
Cooking time is an estimate as each barbecue or grill is different.
I was preparing an Indian-themed meal and this idea popped into my head to make an Indian flavored guacamole. Add the jalapeno only if it won't clash or compete with the other items on the menu and if you want additional heat.
This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;)
An old English treat best nibbled long after dinner with dessert wines or strong coffees.
This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry.
Recipe by Jennifer Low, published in Canadian House and Home, Nov-08