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ingredients:
- 1/2- 3/4 c. water (depends on thickness desired)
- 1 cup cornmeal mush (see below)
- 1/2 cup cashews
- 2-3 cloves garlic, pressed
- 1 T. dried onion—can be flaked, minced or powder
- 1/2 t. salt
- 4 t. lemon juice, fresh is best
- 1/2 cup hulled sesame seeds
- 1/2 t. marjoram
- 1/2 t. dill weed
directions:
Liquefy all but last four ingredients in blender until smooth. Add last 4 ingredients and pulse until sesame seeds are partially ground. Chill well to thicken. Spread thickly on bread slices. May broil until crusty and begins to brown (4 to 5 min) watch closely. Yields 2 1/2 cups
ingredients:
- 1 c cup fine corn flour
- 1 cup water
- 2 cup boiling water
directions:
Mix corn flour and 1 cup water in blender. Put in sauce pan, turn heat to high and add boiling water gradually, stirring vigorously with a wire whisk until blended and boiling point is reached. Turn heat down to low and simmer for one hour.
** Freeze extra in small containers for making garlic spread later, or have extra for breakfast by topping with honey, maple syrup, or a fruit sauce.
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