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Blue Cheese Dressing
2 cloves garlic
4 ounces blue cheese
2 cups mayonnaise
Using S-Blade, with processor running, drop garlic cloves into the food chute and
mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream,
lemon juice, and sugar. Process until smooth. Keep refrigerated.
Yield: 3 cups.
Hummus
2 cloves garlic
2 green onions, white portion and
half of green top
15 ounce garbanzo beans (chick peas),
drained, reserving
1
⁄4 cup liquid
1
⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
Using S-Blade, with processor running, drop garlic cloves and onion into food
chute and mince. Add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin,
cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as
needed. Place into serving bowl and garnish with paprika. Serve with pita bread
and/or vegetables. To store, refrigerate. Makes about 2 cups.
Salsa
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot),
cored, seeded and quartered
4 tomatoes, quartered
Using S-Blade, with processor running, drop onion, garlic cloves, and hot pepper
through the food chute and chop until finely minced. Stop processor. Add tomatoes,
cilantro, cumin, lime juice, salt, and pepper to the processor bowl. Pulse until
desired texture. Add hot sauce if desired. Makes 2 to 3 cups.
Cranberry Orange Relish
12 ounces fresh cranberries, stems
removed or frozen
1 cup sugar
1 small navel orange, washed,
cut into wedges
Using S-Blade, place cranberries, sugar, orange, Grand Marnier or orange juice,
and cloves into the processor bowl. Process until cranberries are almost smooth,
yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits.
Makes about 2
1
⁄2 cups.
Recipes
1
⁄2 cup sour cream
1
⁄4 cup fresh lemon juice
2 tablespoons sugar
2 teaspoons olive oil
1
⁄4 teaspoon cumin
dash cayenne
salt and pepper to taste
dash paprika
pita bread or cut up vegetables, optional
1
⁄4 cup cilantro, packed
1
⁄2 teaspoon cumin
1 tablespoon lime juice
salt and pepper to taste
hot sauce, optional
3 tablespoons Grand Marnier liqueur
or orange juice
dash ground cloves