HOUSE AND HOME THE KITCHEN
Planning a small Spring party. These easy to make recipes are great for entertaining a small group of people.
Creamy Asparagus Dip
1/4 cup Skim milk (soy milk may be used)
3/4 cup Tofu
3/4 cup Cooked Asparagus spears cut in pieces
1 Medium Onion chopped
1/4 cup Red Bell Pepper chopped
3 Tbs Lemon juice
2 Tbs Oil
3 Tbs Soy sauce
1 tsp Garlic salt
1 tsp Oregano
1 tsp Monosodium glutamate (optional)
Salt to taste
Place skim milk, tofu, asparagus, onion, red pepper in blender and blend until
smooth. Add lemon juice. Blend oil very slowly into the mixture. Mix in soy
sauce, garlic salt, oregano and salt to taste. Chill for at least one hour
before serving. Serve with crackers.
Black Bean, Corn and Tomato Salad
1 cup packaged dried black beans, rinsed
5 cups very hot tap water
3 chopped large tomatoes
2 chopped large bell peppers (preferably 1 red, I green)
4 chopped scallions
2 cups corn kernels
1/3 cup lime juice
1/2 cup olive oil
1/3 cup sugar
1 1/2 teaspoons ground cumin
Salt to taste
1/4 cup chopped cilantro
1. In a 3 1/2-quart electric slow cooker, combine the beans and hot water.
2. Cover and cook on the high heat setting 3 to 4 hours (or on the low heat setting 5 to 7 hours), until the beans are tender but not falling apart.
3. Drain the beans into a colander and rinse with cold water.
4. In a large bowl, combine beans, tomatoes, peppers, corn kernels, lemon juice, olive oil, and ground cumin. Season with salt. Stir in cilantro. Serve at room temperature or slightly chilled.
Serve with crackers
Mediterranean White Bean Salad
1 lb Dried small white beans, rinsed
5 cups Hot water
3 Tbs Roasted red peppers chopped
1 Scallion chopped finely
1 Garlic clove chopped finely
1/2 cup Pimiento-stuffed olives well-drained and chopped
1 Green bell pepper finely chopped
1/4 cup Canola oil
1/4 cup Sugar
2 Limes
3 Tbs Fresh basil finely chopped
Salt to taste
In a 3 1/2-quart electric slow cooker, combine the beans and hot water.
Cover and cook on the high heat setting 3 to 4 hours (or on the low heat
setting 5 to 7 hours), until the beans are tender but not falling apart.
Drain the beans into a colander and rinse with cold water.
In a medium bowl, combine beans and olives. Stir in chopped roasted red peppers,
garlic, and salt. Shake lime juice, sugar, canola oil, and basil in a closed
container until emulsified. Pour over the bean salad and toss gently. Serve
at room temperature or slightly chilled. Serve in lettuce leaves. Garnish
with pimiento stuffed olive.
Serve with crackers