Category: Sides

2 Tablespoons Zaatar
1 tsp dijon mustard
1/3 cup Lemon Juice
2/3 cup Oil
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Combine zaatar, mustard and lemon juice in a food processor. With food processor running, slowly pour in oil. Dressing will emulsify. Add salt or pepper to taste and serve with fattouch salad.

1 lb (approx 20 fresh) jalepeno peppers
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/2 cup cracker or bread crumbs (ritz)
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Slice the jalepenos into halves lengthwise. Remove seeds and veins, rinse. Combine cream cheese, mozzarella, cheddar, bacon, salt and chili powder in a bowl and mix well.
Stuff each jalepeno with approximately 1 tablespoon of the cream cheese mixture, rounding the top. Coat top with cracker crumbs and arrange cheese side up in a single layer on a greased baking sheet. Bake at 350 for 20 minutes for hot poppers, 30 minutes for medium-hot poppers, 40 minutes for mild poppers. Let sit on baking sheet about 5 minutes before serving.

6 ounces fresh spinach
1/2 cup pecans, chopped and toasted
1/2 cup dried cranberries
1/3 cup olive oil
1 1/2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon dijon mustard
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Combine spinach, pecans, and cranberries in a large bowl. To make dressing, mix together remaining ingredients in a jar and shake well. Pour dressing over salad as desired and toss.

1 package (3 ounce) Jell-O Gelatin, orange flavor
1 cup boiling water
1 cup cold water
1/4 teaspoon almond extract — (optional)
1 cup fresh, frozen or canned drained, sliced — peaches
2 cups Cool Whip — thawed

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Dissolve gelatin in boiling water. Add cold water (or use peach syrup and water to make 1 cup) and almond extract. Chill until slightly thickened, about 1 1/2 hours. Measure 1/3 cup; pour into a 9 oz. whipped topping container or 4-cup mold, and chill about 5 minutes. Measure 3/4 cup gelatin; blend into 1 1/2 cups of the whipped topping. Carefully spoon into container and chill about 5 minutes. Add peaches to remaining gelatin; carefully spoon into container. Chill 4 hours or overnight. Dip container just to rim in warm water for 20 to 30 seconds; unmold. Garnish with remaining whipped topping and additional fruit, if desired. Makes 4 cups or 8 servings.

15 1/2 ounces kidney beans, canned — drained
15 ounces black beans — canned, drained
15 1/2 ounces garbanzo beans, canned — drained
2 celery ribs — sliced
1 medium red onion — diced
1 to 2 small tomatoes
1 cup frozen corn — thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt — optional
1/2 teaspoon cumin — or more to taste

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In a large bowl, combine beans, celery, onion, tomato and corn. In small bowl combine salsa, oil, lime juice, chili powder, salt and cumin; mix well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.

6 potatoes, boiled and cubed
2 hard boiled eggs
1 onion — chopped
1 cup sour cream
1/8 teaspoon dry mustard
1 teaspoon vinegar or pickle juice
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon celery seed
chopped sweet pickles — to taste

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Combine all ingredients in large bowl. Adjust seasoning. Refrigerate until served. If possible, use red potatoes in this salad.

1 can garbanzo beans — drained (reserve juice)
1 clove garlic — minced
2 tablespoons lemon juice
1 tablespoon Tahini — (sesame paste)
1/4 cup olive oil
paprika, optional

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Place all ingredients except paprika in a food processor or blender. Process until very smooth, adding garbanzo bean juice as needed to thin it to desired consistency. Be sure to process dip until no longer grainy in texture. Spoon into serving dish and sprinkle with paprika. Serve with pita bread or tortilla wedges.

1 15 ounce can VanKamp’s pork and beans
1 1/2 tsp. mustard
3/4 cup chopped onion
1/4 cup brown sugar

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Combine all ingredients in 1 1/2 quart casserole dish, cover and bake at 350 degrees for 45 minutes.

2 tablespoons vegetable oil
1 green onion salt and pepper — to taste
1 splash soy sauce
1 cup cooked cold rice
1 egg — lightly beaten

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In skillet, on medium-high heat, heat oil until hot. Gently stir in onion, salt, pepper, soy sauce and rice. Stir and fry until rice is light brown. Add egg. Stir fry until egg is cooked.