Layered
Dip
Submitted
by: Sugie |
2 15-ounce
cans refried beans
1 16-ounce container sour cream
1 package dry taco-seasoning mix
2 avocados, mashed
1 head lettuce, shredded |
2 tomatoes,
chopped
1 cup black olives, sliced
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
|
Place
ingredients in the order they are listed on a
large platter. Serve with tortilla chips.
The Skinny: Use fat free refried
bean, light sour cream, low fat cheeses and serve
with fat free chips. |
Hummus
bi Tahini (Garbanzo Bean Dip)
Submitted by: Barbiel |
1 cup dried
chickpeas (garbanzos), soaked overnight
or 1 can
of cooked chickpeas
2 cloves garlic, crushed
3 tablespoons tahini |
1/2 cup
fresh lemon juice
2 tablespoons chopped parsley
1 tablespoon olive oil
salt and pepper |
Note: If using
dried chickpeas, boil them in water until done,
at least one hour. Mash while warm in a food
processor, leaving out a few whole ones for
garnishing. Add tahini, lemon juice, salt and 2
tablespoons of cold water. Blend the mixture
until it is a creamy consistency. Correct the
seasoning and pour the thick dip into a deep
bowl. Season with salt and pepper. Garnish with whole chickpeas and chopped
parsley. Sprinkle with olive oil and serve with
pita bread.
Hummus,
a staple of most Mediterranean restaurants and
becoming increasingly popular on American tables,
has its roots in Lebanon. It has many variations,
depending on the country and the cook's taste. If
you prefer, add cumin, cayenne, freshly chopped
cilantro or dill. Tahini is a sesame seed paste
that is similar to peanut butter. It is sold by
the jar and can be found at health food stores
and the nutrition section of many grocery stores. |
Spicy
Lasagna
Submitted
by: Lady Lynda |
2 pounds lean ground beef
1 sweet onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon red pepper
1/2 teaspoon cayenne pepper
2 large fresh tomatoes, chopped or
(1 14-ounce can diced tomatoes, drained) |
12 corn tortillas
1 16-ounce container cottage or ricotta cheese
1 cup Monterey Jack cheese, shredded
2 cups lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded
|
| Brown
ground beef in a large skillet with onion and garlic. Add cumin,
red pepper, cayenne pepper and diced tomatoes and cook over
low-medium heat forseveral minutes. Remove from heat. Place 6 of
thecorn tortillas and the bottom of a lightly greased1 3 x
9-inch baking dish and spread meat mixture evenly over tortillas.
Combine ricotta and Monterey Jack cheeses and mix well. Spread
over ground beef and bake at 350°F for 30 minutes. Remove
from oven and top with lettuce, tomatoes, black olivesand
cheddar cheese. Slice and serve. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|