Combine ingredients and mix until smooth.

Combine ingredients until smooth.

Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint

6 oz 180 g canned chick peas rinsed and drained. 2 tsp lemon juice or vinegar. Salt and Black pepper. Fresh coriander and lemon wedges to garnish. 1. Cook the carrots in a little lightly salted water until tender. Drain and set aside. 2. Heat the vegetable oil in a small saucepan and saute the [...]

salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth – put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on [...]

In small mixing bowl, combine cream cheese, deviled ham, worcestershire sauce and cayenne pepper. Beat on medium speed until smooth. Stir in green and red peppers. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables.

In small bowl, with electric mixer at high, beat first 6 ingredients. FOld in nuts; chill.

Combine ingredients except nuts. Form into a pair of pine cones on a large serving board or platter, using nuts to form `petals. Decorate with evergreen sprigs and Christmas balls and serve with fruit and crackers.

Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets.

1. In a food processor, combine chick-peas, tahini, olive oil, lemon juice, garlic, and salt. Puree until smooth. If made in advance, transfer to a bowl, cover and refrigerate. 2. Before serving, top with chopped parsley, and a dusting of paprika. Serve with pita bread.