Southwest bread spread

1 servings

Ingredients

QuantityIngredient
¾cupApple juice or dry Sherry
¾cupChopped onion
¾cupChopped celery
¾cupChopped carrots
2tablespoonsMinced; fresh garlic
cupCanned garbanzo; lima or pinto beans, drained
¼cupMinced fresh parsley
1teaspoonMinced fresh basil leaves
1teaspoonCayenne pepper; or to taste
¾teaspoonCurry powder
¾teaspoonDried thyme
Tsp.prepared mustard
teaspoonLemon juice
teaspoonGround cumin
¼teaspoonGround cinnamon
Freshly ground pepper
¾cupRye breadcrumbs; (I subbed white/whole wheat!) (up to 1)

Directions

As a single person I am always looking for simple recipes that "are ready when I am". When I saw this recipe in Mary Carroll's Healthful Cooking column featured in the Minneapolis Star Tribune, I had to try it. It is great, as a bread or cracker spread, a dipper, even toss a couple of Tablespoons with some pasta. See if you don't like it.

Heat sherry or juice in non stick skillet over med-high heat. Add onions, celery, carrots, garlic and saute, stirring frequently to prevent browning, 5 minutes and remove from heat. In blender or food processor, puree vegetable saute, beans, parsley, basil, and rest of spices. Stir in enough bread crumbs to make thick spread.

Refrigerate overnight and adjust seasonings before serving. Makes 6 to 8 servings.

(Each ⅛ serving contains about 2 vegetable exchanges, 1 bread/starch exchange,

½ fat exchange, 125 calories, 23 gm. carbohydrates, 5 gm. protein, 2 gm.fat (no saturated fat), 190 mg. sodium, 63 mg. calcium and 3 gm. dietary fibre.

Posted to fatfree digest by "Jo in Minnesota" <josiem@...> on Mar 15, 1999, converted by MM_Buster v2.0l.