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    4 Recipes

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    Not the way I've been taught to make it, but it's wonderfully flavorful. I use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. If you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! Otherwise a very odd texture develops in this dip that may not be pleasant to all. Reduce amount of salt, and it's very mellow. Can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day.

    Recipe #338068

    Made on a whim for the very first time two days ago, it was a way to get rid of a package of beech mushrooms we had no idea what to do with. If you don't have or cannot find beech mushrooms, try some other small, crisp mushroom variety, such as Enoki or diced Crimini mushrooms. Pork chops can be either boneless center-cut or with the bones, depending on presentation preference. This recipe is wonderful when served with steamed rice.

    Recipe #333487

    When I came up with this, my family offered to pay me to make it again on the spot. It's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. If cooking on grill, place on higher rack if available. If you like a cheesier bread, try upping the asiago to 1/3 of a cup. Great for parties, can be cut down into snack-sized bites. Wait until it's completely cooled, and it even makes good sandwich bread.

    Recipe #331136

    This is my twist on the sandwich you used to dread finding in your lunch box as a kid. Now updated and bite-sized, you might not mind so much. To me, the two best breads for this are a Jewish rye and a flax seed bread. It gives these little sandwiches a nice kick. Salt amounts should be adjusted to your personal taste. The vinegar makes extra salt a bit too much for some. Great for lunches, family functions, and afternoon tea.

    Recipe #331124


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