Nuts and Bolts

Aka "Chex mix"

1 pkg. small thin pretzels
Big Box cherrioats
Large wheat, rice, corn checks
2 lbs mixed nuts
1 1/2 sticks oleo
1/2 cup bacon grease
1 tbs chili powder
1 tbs accent
1 tbs Worcestershire sauce
1 tbs salt, garlic powder and celery salt

Turn over to 250 degrees. Melt butter and bacon grease. Add chili powder, accent, Worcestershire sauce, salt, garlic powder and celery salt. Put pretzels, nuts, cereals in large roasting pan. Pour over bacon grease mixture. Bake 1.5 hours, turn 3 or 4 times. Cool. Store in airtight containers.

Pineapple Cheese Ball

1 pkg. cream cheese
1 cup grated cheddar cheese
1/4 cup onion, chopped fine
1/2 cup pineapple without juice, cut fine
1 tsp Worcestershire sauce
1/2 cup finely cut pimento

Mix well, shape into ball, roll in chopped nuts.

Festive Fruit Wreath

1/4 c regular margarine
1 package (6 to 10 oz) regular marshmallows, about 40.
1 tsp vanilla
5 cups rice krispies
1/2 cup pitted dates
1/2 cup red, candied cherries
1/2 cup green, candied cherries
1/2 cup broken walnuts

Measure margarine into large sauce pan. Melt over low heat. Add marshmallows and cook, stirring constantly until marshmallows melt and mixture is very syrupy. Remove from heat, stir in vanilla. Add rice krispies, fruit, nuts and stir until well coated. Place mixture on wax paper, with buttered fingers shape into wreath (about 8 in diameter). Cool. Wreath may be decorate with colorful candy or sprinkled with confectionary sugar or glazing with icing.

Imtabal

A.k.a. Baba Ganoush

Bake an eggplant (just like baking a potato, about 375 for 15 minutes or so) and peel off skin. Mash pulp and add tahineh, lemon, garlic (crushed) and salt. Serve like hummus.

Leban

Arabic for yogurt.

Boil milk and cool to lukewarm. Put some yogurt, about 2 big scoops into a half gallon. Put in a container and wrap with blankets. Should be finished by morning.

For lebna: Put leban in a cheesecloth and colander and let drain.

Southern Eggnog

6 eggs, separated
1/2 cup sugar
2 cups bourbon
2 cups milk
2 cups heavy cream, whipped
1/2 cup sugar
Nutmeg (freshly ground is best)

Place egg yolks in a large bowl and beat with a mixer until thick and lemon colored. Gradually add 1/2 cup sugar. Blend well. Gradually add bourbon a little at a time. Stir in milk. Fold in whipping cream. Pour into a chilled punch bowl. Beat egg whites until soft peaks form and gradually add remaining 1/2 cup sugar. Add beat until stiff peaks. Fold into egg mixture. Sprinkle with nutmeg when serving.

Make up several hours or a day in advance to ripen flavor.

Minestrone Soup

serves four

1 tsp olive oil
2 cloves garlic
1 chopped onion
1/2 cup celery
1/2 cup carrot
oregano or Italian seasoning
8 oz vegetable broth
16 oz can diced tomatoes
16 oz can garbanzo beans (hummus)
16 oz can kidney beans
4 oz tahini
4 oz parmesan cheese

Saute garlic and onion, celery, carrots. Add vegetable stock, tomato, beans. Boil then simmer. Garnish with tahini and cheese.

Eggplant Pie

1 cup cooked grits/polenta
3 tbs olive oil
1 1/2- 2 lb eggplant
1 clove minced garlic
1/2 cup breadcrumbs
1 small chopped onion
3 tbs cornstarch
7 oz can of mushrooms
1 tsp baking soda
1 tsp salt
2 cups of shredded mozzarella cheese
Grease 9 inch deep dish pie pan with 1 tbs olive oil, press in cooked grits, peel eggplant, slice into chunks, place chunks in sauce pan and just cover with water. Cook on low heat until soft, about 15 minutes. In a skillet, heat 2 tbs olive oil and sauté onion and garlic. Mash eggplant, mix in cornstarch until smooth. stir in backing soda, garlic, onion, mushrooms, salt and breadcrumbs. Spoon onto crust, top with cheese. Bake 350F for 25 minutes.