World Famous Recipes

Humus Recipe – Tuscan Hummus Recipe

10 medium garlic cloves

3 cups drained canned cannellini beans or great northern, about two

15 ounce cans

1/2 cup sesame paste (tahini)

1/4 cup freshly squeezed lemon juice

1 tablespoon plus 1/2 teaspoon soy sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 cup cold water, if needed

Checca – A RECIPE FOLLOWS

2 tablespoons minced fresh Italian parsley

Fit a food processor with the steel blade. Process the garlic cloves

until finely minced, stopping the processor occasionally to scrape

down the sides of the work bowl. Add the beans and pulse the machine

a few times to chop them coarsely. Then, with the machine running,

puree them while you slowly pour the sesame paste through the feed

tube. Still with the motor running, pour the olive oil, lemon juice,

and soy sauce through the feed tube, stopping the processor

occasionally to scrape down the sides of the bowl. Stop the

processor, open the lid, and add the salt, cumin, coriander, and

cayenne. Process until thoroughly blended. If the puree seems too

thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold

water. Transfer the puree to a bowl, cover with plastic wrap, and

refrigerate to chill well before serving.

Preheat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6

to 8 minutes.

Carefully remove and cut into wedges. Place the chilled hummus in a

serving plate or bowl and arrange the tomato Checca on top. Garnish

with the chopped parsley and surround with the pita triangles.

Serve immediately.

Checca

2 pounds Roma tomatoes, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced fresh basil

2 teaspoons salt

1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them

thoroughly. Cover with plastic wrap an refrigerate until serving

time.

Anna Banana’s Early Morning Muffins Recipe

Low Fat Muffins

Ingredients

3 large ripe bananas
3/4 cup sugar
1/2 cup applesauce
2 large eggs
3 tablespoons plain yogurt or low fat sour cream
1 teaspoon baking soda
1 3/4 cups whole wheat flour
1/4 cupwheat germ or crunchy granola
Comments
*You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat!

Directions

Heat oven to 375°F.
Mash the bananas in a big mixing bowl with a potato masher.
Add the sugar, eggs and applesauce and mix well.
Stir baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise.
Add the flour and wheat germ And stir until just mixed (muffins won’t rise if you overmix).
Spoon mixture into muffin papers in muffin pan.
Bake about 10-15 Minutes until done.

2 & 3/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

2 teaspoons cream of tartar

1 & 1/2 cups granulated sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an
airtight container.

Attach these instructions to the jar:

Snickerdoodles

1 cup butter or margarine, softened

2 eggs

1 package Snickerdoodle Mix

1/2 cup granulated sugar

1 tablespoon cinnamon

Preheat oven to 350 degrees F.

In the large bowl of an electric mixer, cream the butter until light; add
the eggs, & beat on low speed until the mixture is smooth. Add the
Snickerdoodle

Mix, & continue to beat on low speed until the dough begins to form. Combine
the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls &

roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2
inches apart, & bake for 16 to 19 minutes or until light tan. Transfer to
wire racks

to cool. Snickerdoodles are soft German sugar cookies dusted with cinnamon &
sugar.

Makes about 5 dozen cookies

7 (2 ounce) Snickers candy bars
4 (12-inch) burrito-size tortillas
2 tablespoons melted butter or margarine
Vanilla ice cream
Maraschino cherries and whipped cream, optional

Makes 4 servings.

Caribbean Sausage Cheese Triangles Appetizer

1 pound ground pork sausage

1 cup minced sweet onion

3 large garlic cloves, pressed or finely minced

1/2 pound (8 ounces) mushrooms, chopped into 1/2-inch dice

1 scotch bonnet chile pepper, finely minced (optional)

1 tsp dried thyme

1 tsp ground allspice

1 tsp kosher salt

Freshly ground pepper, to taste

8 ounces cream cheese, at room temperature

8 ounces phyllo (fillo) sheets (half of a 1-pound package – see Note)

1 stick (about) butter, melted

In a large, deep skillet, saute pork sausage, sweet onion, garlic,

mushrooms, and chile, if using. Stir often to break up sausage. Cook

until no pink remains in the sausage. Add thyme, allspice, salt, and

pepper to sausage mixture. Turn off heat and stir in cream cheese

until combined. Cool to room temperature.

Preheat oven to 375 degrees F.

Remove phyllo sheets from package and unroll so they are flat. Cut

stack in half lengthwise. Cover with plastic wrap so dough does not

dry out and become brittle.

Remove two strips of phyllo from the stack (remembering to re-cover

remaining strips each time) and place on a flat surface. Brush each

strip with melted butter. Place a heaping tablespoon of sausage-

cheese mixture on one end. Fold strip up to form a triangle. Continue

folding back and forth until you reach the end of the strip, forming

a filled triangle packet. Continue until all of sausage filling is

used up.

Place phyllo sausage triangles on an ungreased cookie sheet or jelly

roll pan. Bake for 20 to 25 minutes, until pastry is golden.

Serve hot or at room temperature.

Caribbean Sausage Cheese Triangles may be prepared in advance and

frozen for later baking.

Yield: 3 to 4 dozen triangle appetizers

Note: Phyllo (fillo) sheets may be found in the refrigerated or

freezer section of most grocery stores. You may have some phyllo

sheets left over. You can fill them with fruit jam or preserves, fold

into triangles, and bake as above. Sprinkle with confectioners’ sugar

when cool for a sweet treat.