Zesty Cilantro, Chili, Pea Dip Salt to taste (optional) In a food processor or blender, combine all ingredients until smooth. Whirl approximately 30 seconds on high. Refrigerate 1 hour. Mound over overlapping tomato slices. Rim with fresh cilantro.

Use 9 cups of Chex brand cereals, mixed or all one kind. Place in a large bowl. Combine chocolate chips, peanut butter and margarine in a quart e safe bowl. Microwave on high for 1 to 1-1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until [...]

Heat Sunflower seeds, Onion, Tomatoe & Jalapeno till onion is clear. Add Lima Beans and cook for a couple minutes. Add cilantro & serve.

Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the [...]

Toss the almonds in the foamy egg white until coated. Combine the sugar and all the spices in a small bowl. Toss in the almonds and mix until the nuts are coa ted. Spread almonds on a greased baking sheet in a single layer. Bake at 250 F for 1 hour. Cool slightly, then break [...]

Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread.

1. Heat oven to 250. Combine first 3 ingredients in 13 x 9 pan; set aside. 2. Combine remaining 4 ingredients in small bowl; quickly pour over cereal mixture. Stir to coat evenly. 3. Bake 1 hour, stirring every 20 min. Cool. JanMary

1. Preheat oven to 375F (moderate). 2. Lightly grease baking sheet. 3. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well. 4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter. 5. Place balls on [...]

Remove the paper husks from the tomatillos. Rinse thoroughly. Chop coarsely. Add the tomatillos to the blender along with the garlic, chiles, salt and water. Pulse until the ingredients are chopped finely but not blended. Stir in the onion and coriander. Serve slightly warmed.

Combine all of the ingredients in a large bowl and toss to mix. Place in an airtight container or plastic bags and store in the refrigerator for up to six months. Makes about 3 1/4 lb or 11 cups.