2 md Cloves Garlic, Minced

1/3 c Tahini

1/4 c Fresh Lemon Juice

1/2 c Water, Or As Needed

Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups.

1 t Lemon Juice

1 t Vanilla Extract

1/4 t Salt

1/2 c Sugar

1 1/2 t Cinnamon; Ground

1/4 t Nutmeg; Ground

1/2 c Quick Oatmeal; Uncooked, *

* Do NOT use the instant packets for the oatmeal. Use the Quick Oats.

Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip.

SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers

2 1/2 c Onion; yellow

3 Apples; cored

1 lb Sausage; bulk breakfast

3 c Cornbread; homemade

3 c Bread, whole-wheat

3 c Bread, French

2 ts Thyme, dried

1 ts Sage, dried salt and pepper

1/2 c Parsley,Italian; chopped

1 1/2 c Pecan halves

Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled.

1. Melt half the butter in a skillet. Add chopped yellow onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.

2. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.

3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.

4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

5. if you do not wish to actually stuff the bird (goose or duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325F, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary. Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.

3/4 c Apple Juice

1/2 c Orange Juice

1/4 c Honey

2 tb Water

2 t Cornstarch

Ginger; Ground, To Taste

Cinnamon; Ground, To Taste

1 tb Sweet Vermouth

Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium

1 c Onion; Finely Chopped

1 ea Clove Garlic; Crushed

2 T Vegetable Oil

8 oz Tomato Sauce; 1 cn

2 t Paprika

1 t Red Chiles; Ground

1/4 t Red Pepper; Ground

Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.

1 1/2 c -cool water

2 tb Tamari soy sauce; up to 3 tb

1 ea Vegetable bouillon cube up to 2 cubes

-or 1-2 tsp vegetable broth powder

Cayenne pepper; to taste

Sea kelp; to taste

OPTIONAL
dash of sweetener (to balance flavors)

Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen. SERVES: 4-6

SOURCE: _Vegan Delights_ by Jeanne Marie Martin

1 ts Salt (or to taste)

2 c Boiling water

1 ts Dried oregano

1 c Peeled, seeded and finely chopped tomatoes

3/4 ts Ground cumin

1/4 ts Tumeric

2 md Garlic cloves, minced

Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour. Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec ’85. Makes 2 cups

1/2 c Apple Butter

1/2 c Raisins

1/2 c Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2 1/4 cups of sauce.

4 Onions; coarsely chopped

8 oz Canadian bacon , sliced; cut

Or sliced smoked ham 4 Cl Garlic; crushed

2 cn Plum tomatoes , in juice;

4 cups tomatoes

2 ts Sugar

3/4 c Dry red wine

Salt and freshly ground black pepper

Recipe by: The New Basics Cookbook

Heat oil in a medium size heavy saucepan over medium-high heat. Add the onions, and saute for 10 minutes. Stir in the bacon and garlic, and saute f 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.

2 tb Water to saute

2 c Coarsely chopped onions

2 ts Minced garlic

1/2 ts Hot red pepper flakes (opt)

1 c Vegtable stock

Salt & Pepper to taste

1/4 c Chopped Basil

1 lb Cooked pasta

1. Cut peppers lengthwise in half. Scrape away and discard the stems, veins and seeds. Chop the peppers coarsely. There should be about two cups

2. Heat the water in a large saucepan and add the peppers. Cook, stirring, about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes.

3. Ladle the sauce into a blender and blend thoroughly. Return the mixture to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers

Source: Modified by Chris Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995.