Mutabbul

Mutabbul

Ingredients:

3 large aubergines
3-4 cloves garlic, skinned and crushed
75-100 ml tahini paste
1 lemon, juice of
1 pinch paprika
salt
Garnish with chopped mint

Directions:

1. Grill the aubergines- under a medium heat first, then a high heat after about 7 mins, until well blackened and soft, about 20-25 mins.

2. Remove the skin while holding under a cold tap, then gently squeeze to get rid of the juices.

3. Blend the flesh in a processor.

4. Add garlic and about 75mls tahini blend again.

5. Add lemon juice, paprika and salt to taste, then whizz until very smooth.

6. Now taste to see if you want to add any extra of the ingredients.

7.Pour into a dish and drizzle the olive oil on the top and the chopped mint

Serve with pita bread or sesame bread.

Mexican Caviar

Mexican Caviar

Prep Time: 10 Minutes.
Makes 32 servings.

Serve with tortilla chips.

Ingredients:

2 large tomatoes, finely chopped
5 green onions, chopped
3 tablespoons olive oil
3 1/2 tablespoons tarragon vinegar
1 (4 ounce) can chopped green chili peppers
1 (2.25 ounce) can chopped black olives
1 teaspoon garlic salt
1 teaspoon salt

Directions:

In a medium bowl, mix together tomatoes, green onions,
olive oil, tarragon vinegar, green chile peppers, black
olives, garlic salt and salt. Cover and refrigerate 6 hours or
overnight before serving.

CAROB SMOOTHIE

CAROB SMOOTHIE

3-4 dates, pitted and soaked 20 minutes
1 cup nut or grain milk
1 frozen banana, cut in chunks
3-4 tablespoons carob powder
Dash vanilla (optional)

Place dates in a small bowl with just enough water to cover. Let them soak 20
minutes, drain. In blender, combine the dates, nut milk, banana, carob powder
and vanilla. Blend until smooth. Drink immediately.

CAPPUCCINO SMOOTHIE

CAPPUCCINO SMOOTHIE

2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish

Place coffee, ice cream, ice and milk in blender. Mix until smooth. Top with
whipped cream and cinnamon.

BLUEBERRY ORANGE SMOOTHIE

BLUEBERRY ORANGE SMOOTHIE

12 ounces frozen blueberries, unthawed. . . Or. . . 2 1/2 cups fresh blueberries
8 ounces vanilla low fat yogurt
1/2 cups orange juice
1/2 cups milk
1 teaspoon vanilla extract

Whirl all ingredients together in a blender until smooth. Serve immediately.

MARSHMALLOW SALAD

MARSHMALLOW SALAD

Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple. Let the marshmallows be mixed with the pineapples quite a while before salad is put together; add to this one-quarter pound of shelled pecans. Make a drip mayonnaise of one yolk of egg into which one-half cup of oil is stirred drop by drop; cut this with lemon juice, but do not use any sugar; to two tablespoons of mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green lettuce-leaves.

PINEAPPLE & NUT SALAD

PINEAPPLE & NUT SALAD

Because of its refreshing flavor, pineapple makes a delicious salad. It may be combined with various foods, but is very good when merely nuts and salad dressing are used. Place slices of canned pineapple on salad plates garnished with lettuce leaves. Mix whipped cream with salad dressing until the dressing becomes stiff, and place a spoonful or two of this in the center of each slice
of pineapple. Sprinkle generously with chopped nuts, English walnuts or pecans being preferable.

FRUIT IN CANTALOUPE SHELLS

FRUIT IN CANTALOUPE SHELLS

During cantaloupe season, a delightful fruit salad can be made by combining several different kinds of fruit with the meat of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is an excellent one to serve when dainty refreshments are desired or when something unusual is wanted for a nice luncheon. Cut cantaloupes in half crosswise, and, using the French cutter, cut some of the meat into round balls. Dice the remainder and mix with any combination of fruit desired. Place this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe and serve with any desired dressing.

Quick Barbecue Beef Bake

Quick Barbecue Beef Bake

Ingredients:

1 lb Ground beef
3/4 c Chopped onion
18 oz Barbecue sauce
2 c Shredded cheddar cheese
2 c Bisquick Original or Reduced Fat baking mix
1 c Milk
2 Eggs

Instructions:

Heat oven to 400 degrees F. Cook ground beef and 1/2 cup of the onion in 10″
skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased
13x9x2″ baking dish; sprinkle with cheese.

Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle
with remaining onion.

Bake 25-27 minutes or until crust is light golden brown.

Australian Grilled Fish

Australian Grilled Fish

Ingredients:

4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper

Instructions:

* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.

1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste.

2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times.

3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil.

4. Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will depend on your grill and the heat of
the coals.

* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.