For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
Puree until a smooth paste and return to the saucepan.
Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick.
1.) Bean dip
2.) Guacamole dip (Avocado)
3.) Taco Mixture
4.) Grated Jack Cheese
5.) Grated Cheddar Cheese
6.) Chopped Tomatoes
7.) Chopped Green Onions.
In a shallow pan, combine watermelon juice, sugar, and lemon juice until sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20 minutes until frozen, about 2 hours. Cover; store in freezer.
- - - - - - - - - - - - Per serving: 88 Calories; less
than one gram Fat (3% calories from fat); 0g Protein; 22g
(Seperate eggs -- yolks and whites in seperate bowls.)
In large bowl, cream brown sugar and margarine until light and fluffy. Blend in almond extract and egg yolks.
Gradually add flour, soda and salt to creamed mixture, mix well.
Shape dough into balls and roll in egg whites, walnuts and then place balls onto greased cookie sheet, two inches apart. With thumb, make imprint in center of each cookie and fill with jam. Roll in chopped nuts (optional)