Sunday, June 21, 2009


My first attempt at hummus.
I didn't ever think I'd say to much garlic and to much lemon.

4 to 6 small cloves of roasted garlic (4 is enough, )
1 (19 ounce) can garbanzo beans peeled
4 tablespoons lemon juice (I used a whole lemon, 1/2 of a lemon not enough whole to much 3/4)
2 tablespoons tahini
1/2 of the liquid from the garbanzo beans
1 teaspoon salt
2 teaspoons cumin
black pepper to taste
2 tablespoons olive oil

Reserve liquid from can rinse and peel beans add to food processor, blend as mixture thickens add reserved liquid a little at a time until just thin enough to blend well--add lemon juice, tahini salt cumin pepper mix well add more reserved juice if hummus is to thick. Slowly add olive oil and mix. Test thickness. You may add more reserve liquid if still to thick.

French Dressing

1/4 cup white wine vinegar
1/4 cup ketchup
1 tablespoon sour cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 lemon, juiced
1/2 teaspoon paprika
1/3 cup vegetable oil
Salt and freshly ground black pepper

Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper.

Yield: 1 cup

Caesar Dressing

1/4 cup fresh lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice)
4 cloves roasted garlic or more for taste
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon anchovy paste
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup grated Parmesan, plus more for shaving

Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.

Potato Casserole

1 package frozen (thawed) or refrigerated hash browns
1 can cream of potato soup
1 can cream of celery or cheese soup
2 tablespoons lite sour cream
1/2 cup milk
1/2 small onion chopped
1 red pepper chopped
1 tablespoon olive oil
garlic powder to taste
Panko bread crumbs
1/2 stick unsalted butter melted

Chop onion and pepper and saute in olive oil until tender. Cool.
In a large bowl combine all ingredients including peppers and onions.
Mix well. Pour into greased 8x8 casserole dish. Top with layer of panko bread crumbs and drizzle butter over the top.

Bake in 350 degree oven for 45 min. May be re-heated in microwave.

Original recipe by April.