2 cloves garlic, minced⅛ cup oil1 can chick peas, drained (juice reserved)1 heaping Tbsp Tahini sesame paste juice of 1 or 2 lemons Make in blender. If more liquid is needed add slowly from reserved juice. Serve with pita bread. Recipe from Kathleen Hobiaca RainiePiccione
5 cups cooked chickpeas or garbanzos (three 15-oz cans, drained or 2 cups dried, cooked) ¼ cup sesame tahini 2 tablespoons cold water 2 tablespoons fresh lemon juice ½ teaspoon ground cumin 3-4 cloves garlic, chopped 1 tablespoon extra-virgin olive oil Drain and rinse chickpeas, if using canned. Combine chickpeas with remaining ingredients except olive
I have a great recipe for grape leaves – sorry there are no measurements but I hate confined cooking. So here it is.-Amanda Sauté onions and ground lamb (lamb should be practically cooked add chopped parsley (fresh only) add all spice (a pinch or two) not too much or it will overwhelm it Then cook
3 – 8oz pkgs of cream cheese1 ¾ cups sugar¾ cup heavy sweet cream3 level Tbsp of flour16 egg yolks½ tsp of vanilla pinch of salt1 tsp lemon rind3/5 cup melted butter Softened cream cheese, sugar and flour. Use the high speed of mixer, lower speed and add 16 egg yolks one at a time.
4 cups of hot water2 cups of sugar1 tsp Knox gelatin, lemon juice to your taste Boil water and sugar keep stirring. In a bowl dissolve gelatin with 2 Tbsp of water stir well. Add two mixtures together let cool, add lemon juice stir. Put in container and freeze. You must stir until frozen. You
½ gallon vanilla ice cream (softened)1 tub (8 oz) Cool Whip1 can (12 oz) concentrated frozen lemonade2 ready-made graham cracker pie crusts (chocolate is good too) In a large bowl mix ice cream, ½ of the Cool Whip and Lemonade. Spoon evenly into pie crusts. Top with remaining Cool Whip and freeze for about an