Hummus

This is adapted from my mom's recipe. The tahini is a little hard to find; you can find it in health or ethnic food stores. You can still make this without it, or even throw in some sesame seeds in the food processor instead.

2 cans garbanzo beans, drained
1/4 cup tahini (sesame butter)
3 T chopped cilantro (a handful of leaves)
2 -- 4 cloves garlic
juice of one large lemon
2 T water
1 T olive oil
a pinch cumin
Process in food processor until fairly smooth.Makes about 3 cups.Serve with warm pita and raw vegetables such as lettuce, chopped cucumber, diced tomatoes, chopped bell pepper, olives, or sprouts. Or use as a dip with chips or crackers.
Or make pinwheel sandwiches by spreading 3/4 - 1 cup hummus on a piece of lavash bread (or torilla), add lettuce (with the crunchy part torn out) or baby spinach and any of the other vegetables mentioned above. Roll it up and slice.

Orzo Pasta with Garbanzo Beans

1 1/2 cups orzo pasta
1/4 cup olive oil
3T lemon juice
1 clove garlic, minced
15 oz can garbanzo beans
2T chopped fresh oregano (or a little less dried)
Feta cheese
salt and pepper

Sautee garlic over medium-low heat in the olive oil until tender, being sure not to let it brown. Lower heat, and add lemon juice, oregano, salt, pepper, and garbanzo beans. Meanwhile, cook orzo in abundant salted boiling water until tender and drain. Place orzo in serving bowl, and pour sauce over, then toss to coat. Crumble in as much feta as you want before serving.


If you want to use dried garbanzo beans, let them soak in lots of water overnight, then drain the next morning, and cook them with lots of water in your crock pot on low for about 6 hours. They should be firm, and not mushy. The beans will have a weird, clear skin on them that you'll need to try and get off. Rolling small amounts of the beans around in a dishcloth works pretty well.

FYI

Due to the number of random comments we've been getting lately, I'll now be monitoring the comments before they are published. I don't think this will affect those of you who are members, just the random visitors . . .

Hope everyone is having a wonderful Spring!!!

Grape Salad

2 lbs green seedless grapes (I only used red because they didn't have green at Winco)
2 lbs red seedless grapes
8 ounces sour cream (I used plain yogurt because I had it on hand)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla

Topping Ingredients
1 cup brown sugar
1 cup crushed pecans

Wash and stem grapes. Set aside to dry. Beat cream cheese and sugar together, then stir in sour cream and vanilla by hand. Stir grapes into mixture, and pour in large serving bowl. I would use a wide, long bowl instead of a tall deep bowl so that there is more surface area for the topping. Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Don't skimp on the topping...it makes this dish! Chill overnight. It gets better with time!

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Caramel Sauce

This is a great recipe for caramel sauce. I like anything that you can just "mix together," and I felt like it wasn't one of those "stir for exactly 20 seconds then count to three, and add..." (Pat your head and rub your tummy type.) Doug just gave me a spoonful mixed with chocolate chips.... Mmmmm...

CARAMEL SAUCE:

1 egg, beaten
1 c. brown sugar
1/4 c. butter
1/4 c. cream or canned milk

Mix together and cook in a double boiler until thickened (about 20 to 30 minutes). It thickens more as it cools.

Fried Ice Cream

Happy Cinco de Mayo! I came across this recipe in the Taste of Home newsletter and it was delicious. I used cinnamon flavored graham crackers too and added just a little bit of sugar. This is why I made that carmel sauce yesterday. Top it with honey, caramel ice cream topping or whipped cream. Good times!

Fried Ice Cream

Ingredients:

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions:

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.