1 can garbanzos (chickpeas)
6 T. tahini (sesame seed paste)
1/2 tsp. salt
1/4 c. olive oil
1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp. cumin

Drain garbanzos, reserving liquid. Blend or process all ingredients with adding liquid to desired consistency, approximately 1/4 c.
Serve with pita bread or raw vegetables.

1 lb. tofu (soy bean curd)
2 T. soy sauce
1 T. ground dry mustard
1 T. vinegar
1/2 T. (or lessl) cayenne
1/4 c. oil, approximately
1 1/2 T. turmeric

Blend in blender, adding oil as needed.

1 pkg. Knorr vegetable soup
1 c. mayonaise
mix 1 pt. sour cream
1 pkg. frozen shopped spinach,
1 onion, chopped
1 c. chopped water chestnuts

Mix ingredients together by hand or briefly in food processor. Serve with Triscuit and wheat crackers.

3 c. Bisquick
1 lb. hot sausage
8 oz. sharp cheese, grated

Mix thoroughly. Roll into small balls and bake at 350 degrees for approximately 7 minutes. Makes approximately 7 dozen. Freezes well. Good for morning coffee.

2 (16 oz.) cans red salmon
2 T. frozen chives
1/2 c. white wine
2 T. fresh dill, chopped
1/2 c. sour cream
1 tsp. salt
2 T. horseradish
Some pepper
2 pkgs. unflavored gelatin
1 T. prepared mustard
1/4 c. lemon juice
1 c. heavy cream whipped

Drain salmon. Add wine, blend till smooth. Fold in sour cream, horseradish. Sprinkle gelatin over 1/4 cup water and lemon juice; let stand 5 minutes; set in pan of boiling water, stir till smooth. Stir into salmon mix. Add chives, dill, salt, pepper, mustard. Fold in whipped cream. Turn into decorative mold. Leave at least 4 hours in refrigerator, until firm.

"You first parents of the human race... Who ruined yourselves for an apple, what might you not have done for a truffled turkey?" -Brillat-Savarin

24 lg. mushrooms
1 tsp. garlic salt
3 T. butter
1/4 tsp. pepper
1/2 c. Italian seasoned bread crumbs
1 T. lemon juice
1 tsp. Worcestershire sauce
1 sm. onion, grated

Separate mushrooms, stems and caps. Saute caps in butter until lightly browned. Drain. Chop mushroom stems finely, and mix with remaining ingredients. stuff mushroom caps with mixture. Bake at 350 degrees for 8 to 10 minutes. Serves 4 to 6 as an appetizer.

1 lb. chicken livers
1/4 c. brandy
2 shallots
1/2 tsp. salt
1 stick butter
1/8 tsp. allspice
2 T. bacon drippings
1/3 c. heavy cream

Saute liver in drippings. Put in processor with shallots, seasonings, and cream. Process smooth. Melt butter and add through feeder tube. Pack into greased cheesecloth-lined container and refrigerate. Serve with melba toast as an appetizer.

2 lbs. sharp Cheddar cheese, grated
1 doz. eggs
1/4 tsp. chili powder
2 (4 oz.) cans diced green chili peppers
1/4 tsp. paprika

Drain chili peppers, reserving liquid. Put half of the cheese in a 10x15 inch buttered pan. Add chili peppers and top with remaining cheese. Beat eggs with chili powder, paprika, and juice from chili peppers. Pour over mixture in pan and bake 30-40 minutes at 350 degrees until solid, or knife put in center comes out clean. Let cool and cut into small bite-sized squares.

1 c. Parmesan cheese
1 med. onion, chopped fine
1 c. mayonnaise
Toasted rye squares

Mix Parmesan cheese and mayonnaise until consistency of soft butter. Spread toasted rye squares liberally with mixture. Sprinkle with chopped onion and broil until bubbly--carefully as it burns quickly.

1 (8 oz.) pkg. cream cheese
1/4 c. chopped olives
2 hard boiled eggs, separated
2 T. mayonaise
1/8 onion, cut in small chunks and put through garlic press.

Mix cream cheese and egg yolks til smooth. Add onion juice which has been pushed through a garlic press. Add mayonnaise and olive juice to bring to spreading consistency. Stir in chopped egg whites and chopped olives. Chill.

Also makes a wonderful sandwich spread.