PLACE COTTAGE CHEESE IN BLENDER AND PROCESS UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND PROCESS UNTIL MIXED WELL. PLACE IN BOWL, COVER, AND CHILL FOR AT LEAST ONE HOUR OR UNTIL READY TO SERVE. MAKES ABOUT 1 1/2 CUPS. TOTAL RECIPE = 284 CALORIES, 20 % FAT 6.3 gm FAT. &n

1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1 inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. B

Arrange 3 of the tortillas on work surface. Lightly beat together egg white, 1 tb of the oil and salt; brush over both sides of tortillas. Sprinkle with chives and 2 tb of the sesame seeds. Top with remaining tortillas, pressing together firmly. Brush remaining oil over top; br

Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pr

Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350~ until pickles float to the surface. Drain

1. Grease a heat resistant, non metallic saucer with the butter. 2. Carefully break eggs onto saucer. Sprinkle with salt and Pepper. 3. Heat in Microwave Oven 30 seconds. Shake to loosen eggs from sides of saucer. 4. Heat, uncovered, 30 seconds to 1 minute. Do not overcook a

Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole

TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 mi

To make sauce, combine vinegar, 1 teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan. Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until thickened. Season to taste with salt. Keep warm. For lumpia, mix pork, shrimp, mushrooms, jicama, g

Deja Vu, Philadelphia, PA Combine onions, vinegar, water, bay leaves, dill seeds, and sugar in med saucepan and cook over med high heat until onions are tender, 5 10 mins. Let cool. Transfer to bowl, cover tightly and refrigerate 48 HOURS. Remove onions from marinade and dra

Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long. Coat the sticks with flour, shaking off excess. Combine the bread crumbs and seasonings in a flat dish. Beat the eggs and place in a separate bowl. Coat the sticks by dippin

Mix flour, salt, mustard, paprika, and pepper in large storage bag. Set aside. Place buttermilk in small bowl. Dip mushrooms in buttermilk. Place mushrooms in bag. Shake to coat. Fry mushrooms until golden.     strongServings: 1/strong b

We clean the mussels well and put them in a baking dish. We sprinkle the ouzo over the top and leave them covered for one hour. We dip them in the batter. We take them, one by one, separately with a spoon, and we fry them in hot oil. BATTER: We beat the beer with the fl

Cut off and discard the top half inch of the onions. Peel them but do not cut off the root end. Place each onion, root end up, on a cutting board. With a sharp, pointed knife, make vertical cuts all around the onion about a quarter inch apart. Start the cut a quarter in

Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in a shallow dish. Slice pickle 1/8" thick. Dip into flour mix, then egg wash, then flour mix again. Fry until golden brown, about 1 minute. Drain on paper towels. Serve wi

In a wok or pan, heat 2 tb oil. Add garlic and stir until fragrant, about 5 seconds. Add the pork and shrimp and stir fry for 1 minute. Add the water chestnuts, carrots, celery, and green onions. Stir fry for approximately 2 minutes, or until the vegetables are tender but st

Recipe by: Big Flavors Of The Hot Sun by Chris Schlesinger To prepare plantains this way, they have to be dead ripe. If only green one Peel plantains and cut on a severe slant into 1/2 inch slices. In a large saute pan, heat the oil over medium heat until hot but not

Peel yucca down to white flesh and place in boiling water and boil for 20 minutes. Remove yucca and let cool. When cool, cut yucca into slices, being sure to remove the tough center fibers. Pan fry in 1/4 cup vegetable oil until browned. The sauce can be prepared while the y

In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours. In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost br

Heat contents of 1 tub Creamy Deluxe vanilla or chocolate ready to spread frosting in 1 qt. saucepan over low heat until melted. Keep frosting over low heat, stirring occasionally; dip small pretzel twists into frosting to coat. Place on waxed paper; let stand until dry, abo

Mix sugar, sour cream, and spices. Bring to a full boil. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper, separate, and let cool completely. Place in an air tight container. Will keep up to 3 mon

Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cov

Finely shred cabbage, discarding stalk. Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3 4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving di

Mix the garbanzo flour and water in a saucepan. Bring to a simmering boil, stirring constantly. Remove from heat. Mix the remaining ingredients together in a blender and blend until smooth. Stir into the cooked garbanzo paste. As the dip sits, it will become thicker. If nece

garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining i

Puree all but cilantro and pita wedges in food processor. Transfer to bowl, cover and refrigerate at least 30 minutes. Garnish with cilantro and serve with toasted pita wedges. Formatted by Theresa Grant, HWWK11b, from Bon Appetit Appetizers.     p

Combine ingredients; mix well. Chill. Serve with party rye or pumpernickel bread slices or assorted crackers. Makes 1 1/3 cups. Source: Favorite Recipes: Philadelphia Brand Cream Cheese, page 17 Submitted By [email protected] ("N. WEBBER") On TUE, 2 MAY

Preparation and Cooking: In a medium saucepan, place 6 of the eggs, add water to cover, and bring to a low boil. Cook the eggs for 12 to 15 minutes. Drain and let cool. Peel, place the eggs a medium bowl, and mash them coarsely with a fork. Mix in the cheese, garlic, parsley

Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorou

1. Slice bread in 1/2 inch slices, but do not cut all the way through to crust. 2. In a small bowl combine remaining ingredients until smooth. 3. Spread mixture between each slice and on the top of bread. 4. Place in bread basket or wrap in paper toweling. 5. Heat in Microwa

* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic.     strongServings: 8/strong  

SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN No1 55867 108 0. MM format by Ursula R. Taylor. Melt butter in a small saucepan. Add garlic powder and mix well. Heat oil in a 3 1/2 to 4 1/2 quart pot over medium high heat for 20 seconds. Add popcorn kernal

Directions: Combine all ingredients and blend well and chill. Serve with fresh vegetables.     strongServings: 2/strong  

Mash avocado and tofu in bowl. Squeeze garlic through press and add. Finely chop bell pepper and green onion and stir in. Add herbs and spices. Mix well. Add hot sauce. Stir in lime juice. Eat with tortilla chips. Garlic Guacamole can be refrigerated, but do not make more th

Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.     strongServings: 1/strong  

Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups (C) 1992 The Los Angeles Times     strongSe

Combine parsley, garlic and mayonnaise; mix well. Spread mixture between two slices of bread and cut diagonally to make four finger sandwiches. Refrigerate until ready to use. These can be made early on the day to be used, but not the day before.    br

Recipe by: [email protected] (Christi Wilson) Pack the eggs in 4 one pint jars with tarragon and 2 cloves garlic in each. Combine remaining ingredients in a pot and bring to a boil. Simmer gently f 15 minutes Strain the hot vinegar over the eggs. Seal. Proce

the oven to 350 degrees. Place the dressing, garlic, and paprika in a blender jar. Process until smooth. Transfer to a bowl. Cut each pita circle into four wedges. Generously brush some of the garlic mixture on the inside of each wedge. Place the wedges in a single layer