CHEF’S SALAD

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 […]

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Green And White Salad

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). […]

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EGGPLANT & TAHINI DIP

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 […]

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*Garbanzo Bean Dip*

*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 […]

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