1 envelope lipton onion soup mix
1 (16 ounce) tub sour cream
1/2 cup grated cheddar cheese
1 cup plain yogurt
2 teaspoons pickle relish
1 teaspoon Worcestershire sauce
For the classic dip, combine first two ingredients. Chill at least 2 hours before serving. To make
cheesy onion dip, add grated cheese; to make Skinny Dip, substitute yogurt for sour cream; to
make zesty dip, add cheese, relish and Worcestershire.
Guacamole Dip
2 cups cooked green split peas
2 tablespoons chopped onion
2 tablespoons lime juice
2 teaspoons minced garlic
1 tomato, chopped and seeded
1 can chopped green chilies (4 ounces) drained
1/2 cup picante sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 cup fat free mayo or miracle whip
Cook peas as per package directions; drain; chill in refrigerator. Place all ingredients in blender.
Blend until smooth. You may want to add a little more picante if more heat desired. You may
also add another tomato, chopped, after blended, if you desire chunks of tomato in your dip.
Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream
cheese, water chestnuts, chives, seasoning blend, pepper, and pecans. Stir in reserved juice; mix
well. Cover and chill. Serve with crackers.
Aloo Ki Tikiya (potato Patties)
6 medium potatoes
3 tablespoons yellow split peas soaked overnight in 1 cup cold water and 1/2 teaspoon
salt
3 teaspoons salt
2 tablespoons oil plus oil for frying patties
5 fenugreek seeds
2 tablespoons chopped onion
3 tablespoons chopped cilantro
1 fresh hot green chili finely sliced
Two hours before dinner, boil the potatoes in their jackets. While potatoes are boiling,
drain split. Then boil them in a pot with 3 cups water and 1/2 teaspoon salt for 15
minutes. Remove from heat and drain in a colander, shaking to get out as much water as
you can, and put peas in bowl. Cover the bowl. In a skillet heat 2 tablespoons oil over
medium flame. When very hot, add the fenugreek seeds, and when they begin to change
color (5 to 10 seconds), put in the onions, continuing to fry about 2 minutes until the
onions begin to turn brown at the edges. Add the parsley and green chili, and stir another
2 to 3 minutes. Next, put in the drained split peas and 1/2 teaspoon salt. Keep stirring and
cook for about 5 minutes, until all the water has evaporated and the mixture in the skillet
seems to become one lump. Cover and set aside. Peel and mash potatoes with a fork or
hand masher. A few lumps will remain, but do not worry-just get the potatoes as smooth
as you can. Add 2 teaspoons salt and mix thoroughly. To form patties: Divide the mashed
potatoes into 12 balls. Divide the split peas mixture into 12 portions. Flatten each potato
ball on the palm of your hand, put a portion of the split pea stuffing in the center of it, and
cover the stuffing with the mashed potato by bringing the outer circumference to the
center. Make a ball again. Flatten it gently to have a patty about 3 inches in diameter.
Make all the patties this way, covering them on a platter if you are not going to be eating
soon. Cook in a heavy bottomed skillet, put do not crowd. Use only enough oil to coat the
bottom of the skillet, and heat over medium-low flame. Add a few patties and cook them
slowly-about 8 to 10 minutes on each side. When one side turns golden, carefully flip it
without breaking the hard crust, add another teaspoon of oil, swirling it around. Fry this
side for 8 to 10 minutes also, until it has formed a crust. If browning too quickly, turn
down heat. Note: since these should be served hot, you could use two skillets. to serve:
serve hot with Tomato Tamarind Chutney, or Fresh Green Chutney with Coriander and
Yogurt.
African Vegetable Stew
1 cup onion, chopped
1/2 cup parsley, snipped
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons margarine or butter
5 cups water
1 cup sliced carrots
1/2 cup dried lentils
1 cup uncooked regular rice
1 can, 16 ounce, whole tomatoes with liquid
3/4 teaspoon salt
10 ounces frozen green peas
9 ounces frozen sliced green beans
3 sprigs fresh mint, snipped
plain yogurt
Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in margarine
in Dutch oven until onion is tender. Stir in water, carrots and lentils. Heat to boiling.
Reduce heat. Cover and cook 25 minutes. Add rice, tomatoes and salt. Heat to boiling.
Reduce heat. Cover and cook 20 minutes. Stir in peas, green beans and mint. Heat to
boiling. Reduce heat. Cover and cook until peas and beans are tender, about 5 minutes.
Serve with yogurt.
Cawl Stew
2 pounds meat, lamb, beef or pork
2 large parsnips
3 large carrots
1 small turnip
2 medium onions
3 leeks
1 1/2 pounds potatoes
thyme, parsley, bay leaf, black pepper
Brown the meat in a little oil or dripping. Add the meat to a large pan of water seasoned
with the herbs. Bring to the boil and skim, simmer for about 1 hour. Prepare the
vegetables and chop roughly. Brown the vegetables, except the leeks, in a little oil or
dripping. Add the vegetables to the meat leaving out the leeks and simmer together until
tender. Slice the leeks finely, discarding the tough green end parts and add to the stew
for the final ten minutes.
Baked Potato Skins
8 medium baking potatoes
1/2 cup butter or margarine, melted
1/2 teaspoon salt, or to taste
1/2 teaspoon paprika or chili powder
1/2 cup green onions, finely chopped
1/2 cup bacon, cooked and chopped
1/2 cup shrimp or ham or ground beef, cooked and chopped
1/2 cup bell pepper, finely chopped
1 cup cheddar cheese shredded
1 cup sour cream
Scrub potatoes and bake at 400°F for 1 hour or until tender. Cool potatoes slightly, until
they can be handled. Cut in half lengthwise, leaving 1/4 inch of pulp with the skins.
Discard pulp or reserve for another use. Cut skins in half either across or in strips. Brush
skin sides with melted butter and place on baking sheet. Sprinkle pulp sides with salt and
paprika. Cover pulp with green onions, bacon, choice of meat, and green pepper. Top
with cheese. Bake at 450 until cheese is melted and skins are crisp, about 10 to 15
minutes. Garnish each with a dollop of sour cream.
Baked Sausage Appetizer
1 pound hot or mild bulk pork sausage
1 pound grated sharp cheddar cheese
2 1/2 cups baking mix
In a large bowl, combine all ingredients, mixing until a dough forms. Roll into balls
slightly larger than a marble. Bake at 350 for 15 to 20 minutes, or until lightly browned.
Serve hot.
