Baba ghannuj – eggplant appetizer

Ingredients

1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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Seven-layer dip

Ingredients

2 cans refried beans
4 cans frozen defrosted guacamole
2 small cans sliced pitted black olives
4 finely diced tomatoes
1 can chopped green chilies, drained.
1 large sweet onion, diced small
1 cup shredded extra sharp cheddar

How to prepare

From bottom to top, layer in order on a large platter. Surround with tortilla chips to dip into it.

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Fried Avocado

Ingredients

3 green onions minced
3 lg ripe avocados
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 tsp ground coriander or to taste
2 cups cashews chopped
1/3 lb monterey jack cheese shredded
1/2 cup flour
1 1/2 cups fine dry white bread crumbs
oil to deep fry

How to prepare

In bowl place minced onion, avocados, salt and pepper, coriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese. Mixture should be firm enough to roll into a sm balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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Cheese & poblano quesadillas

Ingredients

1 1/2 cups grated monterey jack
1 cup ricotta cheese
1/2 cup grated romano cheese
6 flour tortillas
1/3 cup chipotle salsa
4 poblano chiles, roasted, peeled, seeded and julienned

2 tbsp unsalted butter, melted

How to prepare

1. In a bowl, mix together the cheeses.
2. Lay the tortillas on a counter. Divide the cheese mixture into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tbsp of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
3. Preheat the oven to 350 degrees f.
4. Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden, about 1 minute. Then brush the un-coated sides with butter and flip over, cook until golden, and transfer to a baking sheet. When all the quesadillas are cooked, transfer the baking sheet to the oven and bake 10 minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
Note: easily-found mexican cheeses can be substituted for those used in the recipe. Use: – manchego for monterey jack – cotija for romano – panela for ricotta
prepared 3/6/95 by mary sue milliken and susan feniger co-owners of the border grill in los angeles. From: mike n maty

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Deviled clams

Ingredients

12 large quahog clams or 25 smaller clams
1 tbsp onion, minced fine
3 tbsp dry white wine
1/2 cup water
3/4 cup dried bread crumbs
salt

Black pepper, ground
2 slices bacon
1 clove garlic, minced
1 tbsp green bell pepper, cored, seeded & minced
1/3 cup clam juice (cooking liquid)
1 tbsp parsley, chopped

2 tbsp butter
2 tbsp parsley, chopped

How to prepare

Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut

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