Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 062, May 17, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Recipes from our wonderful Subscribers!

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Hi,
I love your 'zine. It is about the only one I save now. I have a special request. My son and
grandson LOVE Vlasic Zesty Dill Spears, and eat them constantly. I was wondering if
anyone had a recipe to use for them. Be talking again soon.

Sandy from Michigan

I am looking for a recipe for baked beans that I found in a newspaper in Louisiana. I have,
of course, lost it. It started with dried beans. It had smoked pork chops, and I believe
bacon. Then in the last hour of cooking you chopped up a granny smith apple and put in.
The recipe easy to throw together but needed to cook for several hours and was incredibly
good. Anyone have anything similar?? Thanks!

Jeff

Teri asked for a hummus recipe.

The bulk food section of some grocers carry a Hummus mix. This is mixed with water
and olive oil. The mix contains the other ingredients. I have eaten Hummus in the Middle
East and this mixture tastes pretty good.

If you wish to make it from scratch and likely achieve a better flavor here is one of several
recipes that I have collected. I am sure there are more, courtesy of Google.

Hummus

2 cans (16oz) chickpeas (garbanzo beans)
1/2 c. water
1/2 c. tahini (sesame paste)
1 t. cumin powder
Juice of 2 lemons
4 cloves garlic
2 T. olive oil
1 t salt

Drain liquid from chickpeas and rinse under cold water. Put these in bowl of food
processor, add water, tahini, garlic, cumin, and olive oil. Process on high speed. Add
salt. Juice lemons and add lemon juice through feed tube while processing. If mixture
seems too stiff (should be like a fairly stiff dip), add 1 or 2 T water while processing. Keep
processing until very smooth, about 5-7 minutes. Spread on serving platter or in a bowl.
You may garnish with olive oil, extra chickpeas, olives or cumin. Eat with pieces of pita.

If you need a Pita recipe, here is one courtesy of my old pal, Spike.

PITA BREAD

2 cups all-purpose flour
1 cup pastry flour
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 tablespoon applesauce
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1 tablespoon olive oil

1 Dissolve the yeast and sugar in the warm water.

2 Combine the all- purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture
and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too
sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry,
add 1 tablespoons of water at a time till you get the right consistency.

3 Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till
it's anywhere from a 6 to 8 inch circle

4 There are two ways to cook pita bread. The flavor is a bit different with each method.

To Bake Pita: Preheat oven to 500° F (260° C) and put a pita on a wire cake rack. Toss in
the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out,
smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.

To Fry Pita: Heat olive oil in a skillet over high heat. When almost smoking, place a pita in
the pan and cook for a few minutes on each side, till brown spots begin to appear. It
should look something like a tortilla when you're done. Put in a plastic bag once it has
cooled a bit.

Jack Poulter On an Island in the Pacific       jpoulter@islandnet.com

Thanks for all the good recipes Kaylin!

I got this recipe from a Greek friend. I do not add the scallions or garnish with parsley. I
love it, although I otherwise class garbanzo beans with lima beans - something to pick out
of whatever they are in and run them down the garbage disposal. I can sit and eat a whole
bowl of this with warmed pita bread, thin toast or corn chips.

Hummus

1 2/3 cups (1 15-ounce can) cooked chickpeas (garbanzo beans), drained with liquid
reserved
1/4 cup tahini (sesame paste)
1/4 cup lemon juice
Water, if needed
3 large cloves garlic, peeled and crushed
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Dash cayenne
1/2 cup minced scallions
2 tablespoons minced fresh parsley for garnish

In a blender, in batches, or in a food processor, process chickpeas, tahini and lemon
juice until the mixture reaches the consistency of a coarse paste. Use as much of the
chickpea liquid and/or water as needed. Add garlic, coriander, cumin, paprika and
cayenne, and process ingredients again to combine them thoroughly. Transfer hummus
bowl, and stir in scallions. Cover hummus and chill until 1 hour before serving time. Add
parsley garnish just before serving.

Mary     D_bnight@yahoo.com

Hi,
This is in response to Teri's request for a good hummus recipe. Many years ago, I was a
professional belly dancer and performed at a local Mid-Eastern restaurant run by an
Egyptian man. Their hummus was out of this world and he finally gave me his recipe. It's
the best I've ever found and it's easy to make.

Hummus

1 - 15 to 19 oz. can chickpeas (garbanzo beans), drained
1 or more cloves of garlic, quartered
2 tablespoons of lemon juice (juice of one large lemon)
1/4 teaspoon salt (more or less to taste)
1/4 tsp. black pepper (more or less to taste)
1/4 cup tahini (sesame paste)
1/4 cup boiling water

In a blender, combine the chickpeas, garlic, lemon juice, salt, and pepper. Blend until
smooth. With the blender running, add the tahini and boiling water. Drizzle the hummus
with EV Olive oil and serve with warm pita bread. Enjoy!

Nancy in New Mexico     nancymc@sdc.org

This is for Sherry looking for recipes for a graduation open house. This recipe can be
used to make as much or as little as needed. I apologize for not having exact
measurements, but a friend and I dreamed this up one evening and every time I make it
it's a bit different.

Imitation Crab and Rice Salad

2 to 4 bags of boil-in-bag rice, cooked, drained and cooled
imitation crab (1 lb per two bags of rice or more to your taste)
1 jar or can of baby corn on the cob drained (NOT pickled) or more to taste
grape or cherry tomatoes
frozen peas
Large bottle of Ranch dressing (light or regular)

Mix everything together and serve chilled.

Joan       joanheckel_2000@yahoo.com

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