Posted by mona on Sep 20, 2008

2 eggs
1scallion, chopped
1/2 cup mayonaise
1/3 cup sour cream
2tbsp. red wine vinger
1/4 lb. cooked tuekey breast
1/4lb. cheddar cheese
1/2 head leaf lettuce
1/2 small head romaine lettuce
1 cup watercress
8 cherry tomatoes
1/4 lb.  cooked ham
salt and papper

cover eggs with cold water and bring just to a boil. cover, remove from heat and let sit 12 minute before draining. peel and quarter. For the gressing, stir together the chopped scallion, mayonnaise, sour cream, vinegar, 3 tbsp, of water and salt and pepper to taste. cut ham, turkey and cheese into strips Tear lettuces into pieces and combine with watercress in a salad bowl. Arrange eggs, meats, cheese and tomatoes on top of greens. pour dressing over all and toss gently.

Green And White Salad

Posted by mona on Sep 18, 2008

1 head cauliflower
1 bunch broccoli
3 green onions, chopped
cherry tamatoes (as garnish)

Separate cauliflower into florets and cook until tender-crisp. Do the same with the broccoli.

Note: The broccoli stakls, peeled and sliced, may be inclided, if desired; otherwise, peel and slice lenghtwise to be eaten raw (good on your relish vegetable plate).

1 cup mayonnaise
1/2 cup sour cream 1 tbsp. sugar
1tbsp. vinegar
dash of worcestershire sauce
salt and pepper to taste
wisk the dressing ingredients together. Toss with the cooked and cooled cauliflower and broccoli flowerest and chopped green onions. garnish with cherry tomatoes.


Posted by mona on Sep 13, 2008

Eggplant and tahini Dip ( Baba Ghanouj )
By St. ladies Auxiliary (Middle Eastern) 

1 large smooth and shiny eggplant
3 tbsp. sesame tahini* (stirred well)
1 glove garlic, crushed
1/2 tsp. salt
lemone juice
2-3 drop smoke flavoring (optional)
dash white pepper (optional)
olive oil and chopped parseley for garnish
preheat the oven to 400 degree. Rinde eggplant and slice off stem end. Prick with a fork in deveral places. place on a baking sheet and bake for about 1 hour or until soft, turning often. Remove pulp from the shell and drain off liquid. Place pulp in a bowl and mash with a fork. add garlic, sesame tahini, salt and lemon juice to taste. Also ass the smoke flavoring and white pepper, if desired. Put in a shallow dish, and garnish with a little olive oil and chopped parsley. Serve with crackers or pita bread.
Serve 6.

Recipe Note: the smoke flavoring adds a delicious “charcoal” flavor. * Sesame tahini is available at Middle Eastern specialty stores and inthe gourmet section of supermarkets.

*Garbanzo Bean Dip*

Posted by mona on Sep 13, 2008

*Garbanzo Bean Dip*  
( Homos Bi Tahini )
By St George Ladies Auxiliary (Middle Eastern)

1(15 oz) can garbanzo beans
1 clove garlic, mashed
1/4 cup lemon juice
1/4 cup  juice from beans
1/4 cup sesame tahini* (stir well)
1 clove garlic, mashed
1/2 tsp. salt
dash white pepper

Put all ingredients in blender or processor and whitl until smooth. if consistency is too thick, add a little water and blend. Pour into shallow bowl and garnish with a little olive oil, paprika and minced parsley. Serve with pita bread or crackers.

Recipe Note: * Sesame tahini is available at Middle Eastern specialty stores or in the gourmet section of most supermarket..