Green Vegetarian Cuisine's Raw Pecan Hummus...

Green Vegetarian Cuisine's Raw Pecan Hummus

INGREDIENTS:

3 cups raw pecans

3-4 garlic cloves, peeled

1/2 cup extra-virgin olive oil

1/4 cup raw apple cider vinegar

1 tablespoon sea salt

water, as needed, to correct consistency (I didn't need to add water)

INSTRUCTIONS: 
Place pecans and garlic in bowl of food processor. Process until mixture is reduced to small chunks. Add olive oil, vinegar and salt. Process and slowly add water, a few tablespoons at a time, until a thick hummus-like consistency is achieved. Transfer to a serving bowl, cover and chill thoroughly. Serve chilled with pita chips or vegetables, and makes a great addition to a wrap.

My notes: This is a totally different take on hummus since there is no garbanzo beans or tahini, and it uses apple cider vinegar instead of lemon juice.  SO GOOD!  It makes me want to have a party just so I can serve this and see the response.  :)  I think it would also make awesome tea sandwiches on white bread with cream cheese on one side and pecan hummus on the other.

Crowing Hen...

I'm calling this Crowing Hen.  It's basically an open-face chicken salad sandwich which is broiled until brown and bubbly.  I made it for a quick supper.  I think it would also be good for a ladies' lunch, a pot luck, etc.

Preheat oven to 375° F.

Ingredients:
1/2 cup cooked chicken, cut into bite size pieces
1/4 c butter, softened or melted
1/4 c mayonnaise
1/8 c sliced scallions, including both bulb and green stems
1/8 c shredded parmesan
1/8 c shredded cheddar
1/2 tsp powdered garlic
2.25 oz can sliced ripe olives

French bread sliced about an inch thick

Directions:
Mix first 8 ingredients together.  Spread thickly on French bread slices.  Sprinkle with additional parmesan cheese, and bake for about 15 minutes or till heated through.  Then turn oven to broil, and watch closely till just browned.

I used a large loaf, so this amount made about two very large slices.  If you use a baguette, then it would make quite a few slices, but be sure to make them thick slices (about an inch) to support a thick layer of filling (these might not need to bake quite as long).


This is based on a yummy bread that I had about twenty years ago at a church gathering, and is similar to The Pioneer Woman's Olive Cheese Bread.  I wanted to make a supper of it, so I thought I would add the cooked chicken.  

Texas Caviar...

This makes the Southern tradition of eating black eyed peas on New Year's Day not just bearable, but YUMMY.

Texas Caviar
Ingredients:
2 cans black eyed peas, rinsed and drained
    (I use 1 bag frozen cooked to direction)
1 large red or green pepper, finely diced
1 bunch green onions and tops, thinly sliced
1 envelope Good Seasons Italian dressing mix made as directed on pkg.
1 Tablespoon vinegar
1/4 to 1/4 teaspoon garlic powder
1/4 cup chopped pickled jalapenos peppers

Directions:
Mix Italian dressing according to package directions, adding the 1 additional Tablespoon vinegar.  Combine dressing with rest of ingredients and refrigerate.  Serve with crackers.

Make ahead, it's even better the next day.