Southwest bread spread

Yield: 1 servings

Measure Ingredient
¾ cup Apple juice or dry Sherry
¾ cup Chopped onion
¾ cup Chopped celery
¾ cup Chopped carrots
2 tablespoons Minced; fresh garlic
1½ cup Canned garbanzo; lima or pinto beans, drained
¼ cup Minced fresh parsley
1 teaspoon Minced fresh basil leaves
1 teaspoon Cayenne pepper; or to taste
¾ teaspoon Curry powder
¾ teaspoon Dried thyme
Tsp.prepared mustard
1½ teaspoon Lemon juice
1½ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
Freshly ground pepper
¾ cup Rye breadcrumbs; (I subbed white/whole wheat!) (up to 1)

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.

Similar recipes