August 4th, 2007 by alice
Tags: Baby, Cake, Food
INGREDIENTS
- 3eggs, well beaten
- 2cupssugar
- 1 1/4cupsoil
- 2cupsflour
- 2teaspoonsbaking soda
- 1teaspoonsalt
- 2teaspoonscinnamon
- 1 (4 ounce)jarapplesauce baby food
- 1 (4 ounce)jarcarrot baby food
- 1 (4 ounce)jarpeach baby food
-
Frosting
- 3ouncescream cheese
- 3/8cupbutter
- 1tablespoonmilk
- 1teaspoonvanilla
- 1 1/2-2cupspowdered sugar
DIRECTIONS
- Mix all the ingredients together well.
- Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
- Frost with cream cheese frosting or dust with powdered sugar.
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August 4th, 2007 by alice
Tags: Cheese, Chili, Cream, Spread
INGREDIENTS
- 8ouncescream cheese, softened
- 2tablespoonsmilk
- 1/2cupchili sauce
DIRECTIONS
- Mix milk into cream cheese until smooth.
- Add chili sauce and mix well.
- Serve with tortilla chips or crackers.
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August 4th, 2007 by alice
Tags: Skordalia
INGREDIENTS
- 6sliceswhite bread, crusts removed
- 1/2cupmashed potatoes
- 7garlic cloves, peeled
- 1/2cupwalnuts, chopped
- 1cupextra virgin olive oil
- 1/2cuplemon juice
- 1/2teaspoonsalt
- 1/4teaspoonpepper
DIRECTIONS
- Soak the bread in water, then squeeze it to remove as much of the water as possible.
- Combine bread with the potatoes, garlic and nuts in food processor, running until it becomes a smooth paste.
- With the processor still running, add the olive oil in a thin stream. Add the lemon juice, salt and pepper.
- Serve with pita bread and/or raw vegetables for dipping.
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August 4th, 2007 by alice
Tags: Deviled, Eggs
INGREDIENTS
- 6eggs, hard-boiled, peeled and halved lengthwise
- 1/4cupmayonnaise
- 1teaspoonmustard
- 1teaspoonwhite vinegar
- 1/2teaspoonsalt
- paprika
DIRECTIONS
- Scoop egg yolks into a bowl; set aside egg whites.
- Add mayonnaise, mustard, vinegar and salt to yolks.
- Mash together with a fork until smooth.
- Spoon or pipe mixture into egg white halves; sprinkle with paprika.
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August 4th, 2007 by alice
Tags: Black, Caviar, Gold, Olive, Potato, Yukon
INGREDIENTS
-
Soup
- 3tablespoonsbutter(VEGANS replace butter with olive oil)
- 1cup coarsely choppedonions
- 5cupsvegetable stock(light-colored looks nicest)
- 2yukon gold potatoes, peeled & cut into 3/4-inch chunks(about 1 lb. total)
- 1garlic clove, coarsely chopped
- 1dashsalt
- 1dashpepper
-
Caviar
- 1cuppitted black olives, finely chopped
- 2tablespoons mincedflat leaf parsley
- 2garlic cloves, minced
- 1dashground pepper
- 1pinchred pepper flakes (optional)
DIRECTIONS
- Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
- Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
- Make “caviar”: stir all ingredients together in a small bowl, and set aside.
- Puree the soup in a blender until smooth(will need to do in several batches).
- Return soup to pot set on medium heat; return to serving temperature.
- Garnish each serving with a small mound of “caviar”. Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.
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