Appetizers

Garlic Crackers

Good for snacking or in a salad.

2 boxes (16 oz. each) oyster crackers

1 cup oil (canola or canola/olive)

1 Tbsp. dill weed

1 tsp. butter

1 tsp garlic powder

1 package Hidden Valley Original Ranch Dressing Mix

1 tsp Beau Monde seasoning

Heat oil. Remove oil from heat, and add remaining ingredients, except crackers. Mix. Combine oil mixture with crackers.

Hummus

(about 2 ½ cups)

Tips: If you like your hummus more garlicky than oniony, try substituting roasted garlic for the spring onion.

I found tahini, a sesame paste which comes in a jar (like peanut butter), at Fresh Fields. You can order it from their website, if you can't find it locally.

If you're using canned chickpeas, Joy of Cooking says to drain and rinse them first. However, if you're using some of the liquid from the chickpeas to help process them, rinsing seems superfluous. I like to serve hummus with bread, such as triangles of pita.

1 2/3 cups (1 15-ounce can) cooked chickpeas, drained and the liquid reserved

¼ cup tahini (sesame paste)

¼ cup lemon juice

Water, if needed

3 large cloves garlic, peeled and crushed

½ teaspoon ground coriander

¼ teaspoon cumin

¼ teaspoon paprika

Dash cayenne

¼ cup minced scallions

2 tablespoons minced fresh parsley for garnish

  1. In a blender, in batches, or in a food processor, process the chickpeas, tahini, and lemon juice until the mixture reaches the consistency of a coarse paste; use as much of the chickpea liquid and/or water as needed.
  2. Add the garlic, coriander, cumin, paprika, and cayenne, and process the ingredients again to combine them thoroughly. Transfer the hummus to a bowl, and strir in the scallions.
  3. Cover the hummus, and chill it until 1 hour before serving time, add in the parsley garnish just before serving the dip.

French Style Cream Cheese Spread

1 8-oz pkg cream cheese, softened

¼ cup margarine or butter softened

1 clove garlic, minced

1 tbsp parsley

1 tbsp water

2 tsp white wine vinegar

1 tsp Worchester Sauce

1 tsp herbes de Provence, crushed

¼ tsp seasoned salt

Assorted crackers

In a medium bowl, stir together cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchester Sauce, herbes de Provence, and seasoned salt. Cover and refrigerate overnight. To serve, garnish with fresh thyme, if desired. Serve with crackers.

Herbes de Provence

In a small storage container, combine 1 tbsp dried marjoram, 1 tbsp dried thyme, 1 tbsp dried savory, 1 tsp dried rosemary, ½ tsp dried sage, and ½ tsp fennel seed. Store in an airtight container. Crush before using.

(Nutrition information per tablespoon: 58 cal, 6g fat, 18mg chol, 1g pro, 0g carbo, 0g fiber, 72mg sodium.)

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Last Revised: January 18, 2004. Send comments to jsmith5617@aol.com. 1