Roasted Red Pepper Dip

I got this recipe out of a "Get Healthy!" pamphlet for students. The other recipes were pretty geared towards teens like vegetable quesadilla and berry smoothie, but this one stood out. It is the best dip I have ever tasted and it is super easy!

Ingredients:

1/2 c roasted almonds (I use teriyaki flavored)
1 jar roasted red peppers, drained
2 cloves garlic, shelled and quartered
1 T red wine vinegar

Directions:
In a food processor, grind the almonds until they are almost a paste

Add the peppers and grind together

Add the garlic and red wine vinegar

Blend until smooth

Glory's Vegetarian Chopped Liver

This should really be called Vegetarian Pate, because everyone who's ever had chopped liver says this tastes very different. However, for the sake of the history of this recipe (my grandmother's childhood friend), the name will remain.

The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.

Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)

Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste

Tomatillo Guaca-Salsa

Ingredients:
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt

Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended

Yields: 3/4 cup