Generations of Family Favourites Book Three - Specialty
By Rj Woodward
()
About this ebook
As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure.
Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand.
Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.
Rj Woodward
I was born in Swan River Manitoba and raised in Kamsack Saskatchewan. I left home at seventeen and spent twenty six years in the Canadian military. My life has taken me through such a series of diverse events that the desire to share the stories that touched my life became a goal. I believe everyone has a story to share and from each story another can be told. We relate to life events from experiences related by others. Every family has favourite recipes that have passed down through the generations. I have spent a good part of my life wishing someone in our family would take the time to compile some of their favourites. As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure. Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand. Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.
Read more from Rj Woodward
Generations of Family Favourites - Soup 2 Nuts Rating: 0 out of 5 stars0 ratingsGenerations of Family Favourites Book Two Rating: 0 out of 5 stars0 ratingsGenerations of Family Favourites Rating: 0 out of 5 stars0 ratingsEyes Closed,Too Hear Rating: 0 out of 5 stars0 ratingsReaching Beyond Rating: 0 out of 5 stars0 ratingsThrown Away Rating: 0 out of 5 stars0 ratings
Related to Generations of Family Favourites Book Three - Specialty
Related ebooks
Flynn’s Family and Friend’s Cookbook: S Rating: 0 out of 5 stars0 ratingsLove.Life. Allergy & Gluten Free Cookbook Rating: 0 out of 5 stars0 ratingsBlackjack 21: A Mix & Match Recipe Manual to a Low Carbohydrate Lifestyle Rating: 0 out of 5 stars0 ratingsThe Big Book of Diabetic Recipes: From Chipotle Chicken Wraps to Key Lime Pie, 500 Diabetes-Friendly Recipes Rating: 0 out of 5 stars0 ratingsThe Spiralizer Recipe Book: From Apple Coleslaw to Zucchini Pad Thai, 150 Healthy and Delicious Recipes Rating: 0 out of 5 stars0 ratingsYou Can Trust a Skinny Cook: 140 Recipes That Love You Back Rating: 0 out of 5 stars0 ratingsDottie's Real Homemade Retro Cooking Rating: 0 out of 5 stars0 ratingsLaughter in the Kitchen Rating: 0 out of 5 stars0 ratingsA New Generation of Old Cooks, Volume 2: Breads, Salads, Pastas, Rice, Soups, Dips, Sauces, Dressings, Spreads and More… Rating: 0 out of 5 stars0 ratingsWhat’S Cooking in the Okavango Delta? Rating: 0 out of 5 stars0 ratingsFamily Recipes: Saving the World One Recipe at a Time Rating: 0 out of 5 stars0 ratingsThe Newlywed Cookbook: More than 200 Simple Recipes and Original Meals for the Happy Couple Rating: 4 out of 5 stars4/5Hey Mom, What’S for Supper? Rating: 0 out of 5 stars0 ratingsRiver Cottage Light & Easy: Healthy Recipes for Every Day Rating: 4 out of 5 stars4/5Everything Vegan: 250+ Easy, Healthy Recipes for Food Lovers and Compassionate Cooks Rating: 4 out of 5 stars4/5Chef Dez on Cooking: Volume 3 Rating: 0 out of 5 stars0 ratingsSlow Cooker Recipes: 200 Healthy Vegetarian Slow Cooker Recipes Rating: 3 out of 5 stars3/5The Amish Family Cookbook Rating: 4 out of 5 stars4/5Paula Deen's The Deen Family Cookbook Rating: 4 out of 5 stars4/5The Original Suffrage Cookbook Rating: 0 out of 5 stars0 ratingsVirgin Vegan: The Meatless Guide to Pleasing Your Palate Rating: 4 out of 5 stars4/5Virgin Vegan: Everyday Recipes for Satisfying Your Appetite Rating: 0 out of 5 stars0 ratingsDown Home Southern Cooking Rating: 0 out of 5 stars0 ratingsThe Blue Willow Inn Bible of Southern Cooking: 450 Essential Recipes Southerners Have Enjoyed for Generations Rating: 0 out of 5 stars0 ratingsSlow Cooker Central Kids Rating: 0 out of 5 stars0 ratingsCooking with the Stars & Stripes Rating: 0 out of 5 stars0 ratingsKinda Vegan: 200 Easy and Delicious Recipes for Meatless Meals (When You Want Them) Rating: 0 out of 5 stars0 ratingsMilly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Back to Eden Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5The Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5The Art of Eating Rating: 4 out of 5 stars4/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsQuick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsHomegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratings
Reviews for Generations of Family Favourites Book Three - Specialty
0 ratings0 reviews
Book preview
Generations of Family Favourites Book Three - Specialty - Rj Woodward
GENERATIONS
of
FAMILY FAVOURITES
BOOK THREE-SPECIALTY
RJ Woodward
iUniverse, Inc.
Bloomington
Generations of Family Favourites Book Three - Specialty
Copyright © 2011 by RJ Woodward.
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.
iUniverse books may be ordered through booksellers or by contacting:
iUniverse
1663 Liberty Drive
Bloomington, IN 47403
www.iuniverse.com
1-800-Authors (1-800-288-4677)
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.
Certain stock imagery © Thinkstock.
ISBN: 978-1-4620-4479-5 (sc)
ISBN: 978-1-4620-4480-1 (ebk)
Printed in the United States of America
iUniverse rev. date: 08/15/2011
Contents
Chapter One
Entrees
Easy Frittata Muffins
Asparagus Frittata
Gluten-Free Pizza Crust
Homemade Gluten-Free Flour Blend
Roasted Wasabi Chickpeas
Garlic Bread Spread
Blue Cheese Spread
Garlic and Horseradish Spread
Mustard Sauce for Ham or Chicken
Dried Fruit Cheeseball
Onion Rings
Chicken Wings
Cheddar Crackers
Barbecued Buffalo Wings
Blue Cheese Burgers
Rémoulade Sauce
Kohlrabi Rémoulade
Chapter Two
Breads and Buns
Yeasted Buckwheat Pancakes
Almond Flour Cinnamon Rolls
Zucchini Muffins
Gluten-Free Sweet Potato Pancakes
GF Breakfast Bread
Gluten-Free Cottage Cheese Bread
Gluten-Free Caraway Seed Bread
Gluten-Free Hamburger Buns
Gluten-Free Buckwheat and Honey English Muffins
Sweet Potato Biscuits
Cinnamon Crunchies
Hot Cross Buns
Cran-Orange Streusel Muffins
Russian Black Bread
Sauerkraut Rye Bread
Black Bread Rolls
GF Sourdough Starter
Using the Starter:
Feeding the Starter:
Cinnamon Buns
Scones
Chapter Three
Main Courses
Beef Stroganoff
Black Bean Chili
Stick to Ribs Breakfast
Poultry
Apricot Chicken
Chilled Turkey Loaf
Gluten-Free Chicken Nuggets
Buttermilk Fried Chicken
Chicken and Rice Casserole
Spicy Garlic Cashew Chicken
Beef
Grilled Steak with Bell Pepper
Boliche (Cuban Pot Roast)
Beef Rouladen
Meatballs
Beef Brisket
Pork
Spiced Pork Chops with Pear Relish
Ham Loaf
Pork Roast Au Cuban
Chipotle Citrus Marinated Pork Tenderloin
Breakfast Sausage
Acadian Pork Short Ribs Boiled Dinner
Danish Pork Burgers
Seafood and Fish
Tartar Sauce
Gluten-Free Beer-Battered Fish Fry
Trout with Sauerkraut
Ukha (Russian Fish Soup)
Salmon Cakes
Salmon Patties
Teriyaki Glazed Salmon with Cucumber-Green Onion Relish
Tempura Batter for Seafood
Crusted Salmon
Pasta, Casseroles and Crock Pot
Baked Ziti
Pasta with Turkey Sausage and Smoked Mozzarella
GF Macaroni and Cheese
Crockpot Barbecue Beef for Sandwiches
Slow Cooker Chutney Pork Loin
Sweet and Sour Pork
Easy Pork and Beef Barbecue
Spicy Penne
Rumbledethumps
Rice Flour Noodles
Dumplings
Herbed Barley Casserole
Foreign Dishes
Greek Meatballs
Herb Marinated Braised Lamb Shanks
Gluten-Free Pad Thai
Mushroom Sauerkraut Perogies
Sauerbraten
Rotkohl—Homemade Red Cabbage
Wild Game
Venison Barbeque
Moose Short Ribs
Venison Jerky
Venison Shish-Kabob
Boar Rib Chops with Porcini Sauce
Chapter Four
Soups, Salads and Vegetables
Zucchini Tomato Salsa
Roasted Corn Salsa
Apple Cran-Curry Salsa
Potato Salad
Loaded Mashed Potatoes
Cabbage Rolls
Beet Leaf Meat Roll
Bell Pepper Salsa
New Potatoes with Garlic and Chives
Vegetables
Baby Bok Choy with Cashews
Baby Bok Choy with Yellow Bell Peppers
Pumpkin Gnocchi
Asparagus and Morels
Vegetable Cobbler
Black Bean Salsa
Lemon Dill Sauce
Brussels Sprouts with Black Bean Garlic Sauce
Shoestring-Style Brussel Sprouts
Zucchini Hash Browns
Corn and Zucchini Medley
Beet Greens
Salads
Dandelion Salad
Maritime Fiddleheads
Tangy Salad
Gluten-Free Quinoa Salad With Creamy Tahini Dressing
Citrus Bulgur Salad
Colourful Rice Salad
Marinated Chinese Noodles and Vegetables
Winter Fruit with Lemon Poppy seed
Sesame Cucumber Salad
Chicken Salad with Tarragon
Red Cabbage, Lime, Honey & Cilantro Slaw
Soups
Nettle Vegetable Borsch
Vegetable, Bean and Quinoa Soup
Homemade Cream of Morel Soup
Turkey Wild Rice Soup
Mushroom and Potato Soup
Simple Chili Soup
Broccoli Cheddar Soup
Mushroom Wild Rice Chowder
Egg Drop Soup
Minestrone Soup
Cold Tomato Summer Vegetable Soup
Red Lentil Soup
Sweet Potato Soup
Navy Bean Soup
Gazpacho
Burgoo
Root Vegetable Stew
Chapter Five
Cakes
GF Chickpea Chocolate Cake
GF Banana Coffee Cake
Gluten-Free Nut Fruitcake
Coffee Lover’s Coffee Cake
Rhubarb Loaf
Blueberry Dump Cake
GF Yellow Cake
Rhubarb Upside Down Cake
Flourless Almond Torte
Blueberry Buckle
Chapter Six
Desserts and Pies
Lemon Honey Blender Pie
Sour Cream Peach Kuchen
Peach Cream Pie
Chocolate Sorbet
Gluten-Free Apricot Fig Tarts
Strawberry Rhubarb Bread Pudding
Spiced Pumpkin Cheesecake
Raspberry Mallow Dessert
Homemade Lady Fingers
French Cream Filling
Creamy Rice Pudding
Rhubarb Crisp
Rhubarb Crumble
Rhubarb Orange Meringue Pie
GF Pie Crust
Rhubarb Dumplings
Blueberry Cream Pie
Blueberry Torte
Blackberry Pie
Oreo & Fudge Ice Cream Cake
Rice Krispie Cake
Chapter Seven
Cookies
GF Thin Mint Cookies
GF Peanut Butter and Jelly Cookies
Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Oatmeal Raisin Cookies
Ginger Molasses Cookies
GF Cardamom Shortbread
GF Almond Thumbprint Cookies
Pumpkin Whoopee Pies
Thumbprint Cookies
Graham Cookies
Chapter Eight
Squares
Gluten-Free Chocolate Brownies
Gluten-Free Super Fudgy Chocolate Brownies
Gluten-Free Chewy Honey-Nut Snack Bars
Chocolate Chip Cheesecake Bars
Chocolate Dream Bars
Nanaimo Bars
Date Squares
Raspberry Coconut Bars
Chapter Nine
Misc
Bannock
Sesame Thins
Brandied Cranberries
BBQ Sauce
DIY Spice Mixes
Rosemary Lemon Rhubarb Spritzer
Pink Lemonade
Grape Juice Punch
White Grape Juice Punch
Sparkling Punch
Wassail Punch
Easy Punch
Sherbet Punch
Percolator Punch
Oatmeal Pancakes
Spiced Apple Raisin Empanadas
Cheddar Cheese Gougeres
Wild Rice
Wild Rice with Mushrooms, Tomatoes and Cheddar Cheese
Crockpot Wild Rice Meatball Chili
Wild Rice Pancakes
Sausage and Wild Rice Stuffing
Wild Rice Breadsticks
Chapter Ten
Specialty
Waking Up Quinoa
Wildflower Honey Ice Cream
Gluten Free Teriyaki Sauce
Celiac
GF Donut Holes
GF Spicy Donuts
Royal Vanilla Ice Cream
Chocolate Ice Cream
Gluten Free Buckwheat Waffles
Gingerbread Crumbs
GF Pancakes
Pancakes
GF Pizza Crust
GF Belgian Waffles (low in fat)
GF Biscuits
Date and Brown Sugar Muffins
Lemon Rosemary Zucchini Bread
Lactose Intolerant
Baked Cake Doughnuts
Lemon Poppy-seed Scones
Scrambled Eggs
Vegan Carrot Cake
Diabetic
Sugar-Free Pecan Pie
New York Style Cheesecake
Low-sugar Oatmeal Cookies
Triple Chocolate-Chocolate Chip Cookies
Cream Puff Cookies Low-Carb
Gluten-Free Cheese and Herb Pizza Crust
Carrot Pudding
Black Forest Angel Bites
French Vanilla Freeze
Pumpkin Bread Pudding
Sensibly Delicious Fudge
Sweet Pumpkin Cheesecake
Candy
Pumpkin Seed Brittle
Gummy Worms
Sponge Toffee
Pistachio-Cherry Nougat
Pecan Logs
Sugar Free Fudge
Children’s Fun
GF Blueberry Pancakes
GF French Toast
Gluten Free Ice Cream Sandwich
How to Make Ice Cream in a Bag
Egg Nests
Corn Dogs
Canning and Preserves
Red Onion Marmalade
Pickled Fiddleheads
Beet Relish
Peppered Squash Relish
Zucchini Pickles
Mixed Berry Jam
Cranberry Relish
Apple Cranberry Chutney
Microwave Bread and Butter Pickles
Pickled Refrigerator Apples
Cranberry Chutney
Pickled Blueberries
PETS
Dog Mini Cakes
Bone Bonanza
Liver Treats For Dogs
Liver Brownies
Good Dog Biscuits
Beef Twists
Vegetarian Kibble
Liver Cookies
Sardine Surprise Treats
Dog’s Breath Biscuits
Classic Canine Cookies
Uses for Baking Soda
Author of:
Eyes Closed, Too Hear
—ISBN/SKU 9781450261975 soft cove
9781450261982 E-book
Generations of Family Favourites
—ISBN/SKU 9781450290357 soft cover
9781450290364 E-book
Generations of Family Favourites Book Two
—ISBN/SKU 9781462013036 soft cover
9781462013043 E-book
Prologue
Every family has favourite recipes that have passed down through the generations. I have spent a good part of my life wishing someone in our family would take the time to compile some of their favourites.
As children we were encouraged to express ourselves through cooking. Many of these recipes have been tried, tested and loved by all. They have been expressed in a level that even the youngest reader can attempt their first creations without fear of failure.
Take this book and make it your recipe box, mark the recipes you love, add your own to the extra pages provided and encourage future generations to pass them on. A small wish but a great demand.
Our family is a circle of love and strength. With every birth and every union, the circle grows. Every joy shared adds more love. Every crisis faced together makes the circle stronger. Memories have been cherished as well as our recipes.
As in many families, our family has its share of food related problems. Special recipes have been developed to accommodate each person’s problem. Many hours have been dedicated to adapt each recipe to suit one’s needs. As with many recipes, they all can be adjusted to suit everyone’s tastes.
The belly rules the mind.
~Spanish Proverb
Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.
—Harriet Tubman
"Look to this day . . . . for yesterday is already a dream and tomorrow is only a vision."
A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words.
Love me or hate me, both are in my favor. If you love me, I’ll always be in your heart. If you hate me, I’ll always be in your mind.
—Shakespeare
Chapter One
Entrees
It’s so beautifully arranged on the plate—you know someone’s fingers have been all over it.
~Julia Child
Easy Frittata Muffins
6 eggs
½ cup milk
¼ teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)
¾ cup zucchini, chopped
¼ cup red bell pepper, chopped
2 tablespoons red onion, chopped
Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about ¼ cup each.
Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
1.jpgAsparagus Frittata
2 teaspoons olive oil
1 small onion, thinly sliced
½ teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1 inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Heat olive oil into a 10 inches oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6-8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3-4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
1.jpgFootprints on the sands of time are not made by sitting down.
—Author Unknown
TIP:
1.jpgGluten-Free Pizza Crust
¾ cup Gluten Free All Purpose Flour Mix
¾ cup tapioca flour
2 tablespoons dry buttermilk powder OR dry powdered milk
1 teaspoon Agar-Agar powder (Vegan) OR unflavoured gelatin powder
1 teaspoon salt
2 teaspoons xanthan gum
1 package active dry yeast granules
1 teaspoons sugar OR ½ teaspoon honey OR agave nectar
2 teaspoons olive oil
1½ teaspoons cider vinegar
½ cup lukewarm water (hot water will kill the yeast!)
Extra tapioca flour for rolling the pizza dough
Gluten Free cornmeal to sprinkle on baking sheet
Preheat oven to 400°F.
Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
Mix on high speed for 3-4 minutes.
Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.
The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
Carefully place one prepared pizza crust on baking sheet or pizza stone sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called par-baking. Repeat with second pizza.
Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool par-baked crusts, wrap and freeze for convenience.
1.jpgHomemade Gluten-Free Flour Blend
2 cups sorghum flour
2 cups brown rice flour (prefer superfine brown rice flour)
1½ cups potato starch, not potato flour
½ cup white rice flour
½ cup sweet rice flour
½ cup tapioca flour
½ cup amaranth flour
½ cup quinoa flour
Sift each ingredient into a large mixing bowl.
Thoroughly mix all ingredients with a large whisk.
Store mix in a large container, in the refrigerator or a cool dark location.
Label the container Gluten Free All Purpose Flour Mix
Make 8 cups
1.jpgRoasted Wasabi Chickpeas
2 (15 ounces) cans chickpeas, drained and rinsed well
1 tablespoon olive oil
2 tablespoons wasabi powder
2 tablespoons mustard powder
2½ tablespoons tahini
1 teaspoon cornstarch
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon garlic powder pinch of cayenne
1½ teaspoons salt, plus more for shaking
Preheat the oven to 375°F. Lightly oil a large rimmed baking sheet and set aside.
Toss the chickpeas with the olive oil, spread them out evenly on the prepared baking sheet and bake for about 1 hour, or until the chickpeas are golden and crisp, stirring every 10-15 minutes to prevent them from burning.
Remove the chickpeas from the oven and turn up the heat to 400°F.
Meanwhile, mix together the remaining ingredients until forming a smooth liquid. Mix the hot chickpeas with the liquid paste, re-oil your baking sheet if necessary, and place the chickpeas back on the pan, returning them to the oven for about 30-35 minutes. Stir the chickpeas every 10 minutes to prevent burning, and remove when lightly golden and crisp. Salt immediately, and let the chickpeas cool completely before enjoying.
1.jpgGarlic Bread Spread
½ cup butter, softened
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon fines herbs
¼ teaspoon dried oregano ground black pepper to taste
¼ teaspoon parsley, dried
1.jpgBlue Cheese Spread
½ cup butter, softened
½ cup blue cheese, crumbled
2 tablespoons mustard
1 clove garlic, minced
Salt and pepper to taste
1 teaspoon chives, chopped
1.jpgGarlic and Horseradish Spread
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1 clove garlic, minced
Salt and pepper to taste
1/8 teaspoon dried dill weed
1 teaspoon chives, chopped
1.jpgMustard Sauce for Ham or Chicken
1 tablespoon corn starch
¾ cup white sugar
1 tablespoon mustard powder
1 cup milk
2 egg yolks
½ cup tarragon vinegar
In a small bowl, mix together the corn starch, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.
1.jpgDried Fruit Cheeseball
1 (8 ounces) package cream cheese, softened
2 tablespoons honey
½ (8 ounces) package mild Cheddar cheese, shredded
1 (6 ounces) package dried mixed fruit, chopped
1 cup pecans, chopped
In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
Form into a ball and roll in chopped nuts. Chill for at least 3 hours.
1.jpgOnion Rings
2 large yellow onions, peeled, sliced into ½ inch-¾ inch thick ringed slices, rings separated
2 cups buttermilk, or 1 cup plain