Greatest Recipes

1 c Dried chickpeas

1 ts Baking soda

1 ts Salt

1/2 c Finely minced onion

2 tb Finely minced parsley

1 ts Ground cumin

1 ts Ground coriander

2 Garlic cloves, mashed

Pepper to taste 1 tb Lemon juice

1/8 ts Cayenne

Oil for deep frying Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste. Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down. Put 2″ oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels. Serve hot with tahini sauce stuffed in pita. “The Hamilton Spectator”, August, 1993

1 3/4 c Whole wheat flour

1 1/2 c White flour

1/3 c Oil emulsified in blender

-with 3/4 tsp salt and 1 cup -water Mix dry ingredients, add oil/water mixture. Knead as little as possible. Make smooth dough then roll as thin as possible on unoiled cookies sheet (not more than 1/8 inch). Mark with knife to size of crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt as desired. Bake at 350 F until crisp and light brown for 30-35 minutes. Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon Stevens

1 1/2 c Crushed bananas

1 Apple

4 Bacon slices

1 Salt and lettuce

Crush banana, chop crisped bacon and mince apple. Mix, add salt, spread between buttered slices of bread and add lettuce leaf. For You From: Jon Judd {Cooking Echo}

1 1/2 c Dried black-eyed peas

1 md Onion; sliced

2 Garlic cloves; bruised

2 lg Garlic cloves; crushed

2 Chili peppers

– seeded and chopped 1/2 ts Salt

1/2 c Flour

Oil for frying Soak the peas in water to cover overnight. Drain and place in saucepan with fresh water to cover. Add the sliced onion and bruised garlic. Bring the water to a boil and simmer for about 2 hours or until the peas are soft. Drain well. Puree in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well. Form into 1-inch balls and roll in the flour, shaking off any excess. Heat the oil to 350 degrees and carefully drop the balls in, a few at a time. Fry for about 1 minute or until golden brown. Drain on paper towels and serve. * Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias

2 c Water

1/2 c Sugar

2 c Peanuts

1/4 c Butter or margarine, melted

1 1/2 c Pecan halves

Salt Preheat oven to 300 degrees. Spray a large jelly roll pan with vegetable cooking spray. Boil water; add nuts. Cook and stir for one minute; drain. Rinse a couple of times with hot water. Drain on paper towels. Transfer nuts to baking pan. Sprinkle nuts with sugar; stir to mix, but do not dissolve sugar. Spread nuts in a single layer. Drizzle with butter. Bake for 15 minutes; stir well and bake another 10 to 15 minutes or until evenly toasted. Remove with slotted spoon when cool. Sprinkle lightly with salt. Store in refrigerator in a tightly covered container. Makes a great gift. Makes 38 (1 oz.) servings. Nutrient Value per 1 ounce: 93 calories (72 % from fats), 2 g protein, 5 g carbohydrates, .7 g fiber, 8 g fat (1 g saturated), 9 mg cholesterol, 75 mg potassium, 44 mg sodium.

3 1/2 c Old-fashioned oats

1/2 c Wheat germ

1/2 c Coconut

1/4 c Sesame seeds

1/4 c Almonds

1/4 c Sunflower or millet seeds

1/4 c Honey

1/4 c Oil

1 tb Vanilla

1/2 c Raisins, reserve

NOTE: Approx 3/4 tsp of honey (12 calories) per serving. Mix all together with electric mixer, spread evenly on 2 baking sheets with edges, and bake in 250 F oven until golden brown (45 to 60 minutes). Turn and stir after 30 minutes. Remove from oven, add raisins. Cool and store in plastic bag. This is very good with milk for breakfast. Makes 5 1/2 cups.

1/3 cup - 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams

carbohydrate, 5 grams protein, 8.9 grams fat, 3.7 grams fiber 9.2 mg sodium, 176.3 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 Try granola in place of nuts for crunch in a plain cookie recipe.