MUFFINS & SLICES

HOLIDAY SPECIALS

SALSA SAUCE

Combine all ingredients in a large pot (canning pot). Bring to a boil uncovered, over medium heat, stirring occasionally. Boil gently 60 minutes, stirring occasionally, until thickened to desired consistency. Pour into hot, sterilized jars, fill to 1/4 inch of top. Wipe down outside of jar. Seal. Put into preheated oven (200F) for 1/2 hour. Yields - 5-8 pints.
Serve with sour cream & nachos, use in dips & on burgers. Sometimes substitute chilies and/or jalapeno peppers with 1 tsp. each or add 2 tbs. of fresh package of chili powder.

BECHAMEL SAUCE

HOT CLAM DIP

2 small cans minced clams
1 medium chopped onion
1/2 chopped green pepper
1 chopped clove garlic
1 tsp. lemon juice
1 stick margarine
1 tsp. oregano
1 tsp. parsley
Dash Tabasco
1/2 cup bread crumbs
Parmesan cheese & paprika

Simmer clams in lemon juice 15 minutes uncovered. Stir in vegetables. Add seasonings and margarine and stir until margarine is melted. Add breadcrumbs and stir. Put in shallow baking dish. Sprinkle with Parmesan cheese and Paprika. Bake @ 350 degrees for 20 - 30 minutes. May need to skim oil from top before serving. Serve warm with crackers.

MUSHROOM PATE'

2 lbs. mushrooms
4 cups water
1 lb. soft cream cheese
1/4 lb. soft sweet butter
1 T fresh rosemary
1 t white pepper
1/2 t salt
1 t minced garlic
1 ounce marsala wine (optional)

Wash the mushrooms and cut into halves. Puree the mushrooms with the 4 cups of water in a blender or food processor. In a large saucepan, bring the mixture to a boil and then simmer for half an hour. Strain the mixture, separating the thicker mushroom portion from the liquid. Reserve the mushroom portion. Simmer the liquid again until it is reduced to about 1/2 cup. Set aside the glaze.
While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a paddle.
Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate. The pate can be refrigerated for up to 7 days. Serve with crackers.

FRESH SALSA

1 medium onion (or bunch of spring onions)
4 large ripe tomatoes
6 small jalapeño chilis
1/2 bunch fresh cilantro
2-3 garlic cloves
1 lime
salt & pepper

Wash all the fresh vegetables. Dry and chop the ripe tomatoes, onions, jalapeños and cilantro very well. Then chop the garlic finely or put through a garlic press and add to the chili mixture. Mix all the ingredients together and add the lime juice and a tablespoon or two of water. Season to taste with salt & pepper.
If you find that this it too hot, you can always add some peeled finely chopped cucumber to cool it a little. For those who want their salsa very mild, use a 4 oz. can of green chilis.

Note:Serrano, yellow or a can of jalapeños can be used instead of the fresh jalapeños.

CREAMY SPINACH DIP

8 oz Cream cheese, cubed
5 oz Frozen chopped spinach 
2 Tsp Pimento, diced 
1 tsp Worcestershire sauce 
1/4 tsp Garlic salt 
1/4 cup Whipping cream 
2 Tsp Parmesan cheese, grated 
2 tsp Onion, finely chopped 
1/2 tsp Thyme 

Combine cream cheese and cream in crock pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.

BANDBA GHANOUJ DIP

This is a Middle Eastern Eggplant Dip. Usually served with pitas or chips, or spread it on grilled vegetable sandwiches."

1 medium sized eggplant
1/4 cup (50 ml) tahini
1 tsp. (5 ml) olive oil
dash Tabasco
1/4 cup (50 ml) lemon juice
1 clove garlic, chopped
1 tsp. (5 ml) parsley, chopped
salt, to taste

Cut eggplant in half. Place it flat-side down on an oiled cookie sheet and bake in the oven at 350 F (180 C) until soft, approximately 15-20 minutes. Let it cool. The insides of the eggplant should be cooked and very soft.
Scoop the insides out of the eggplant with a spoon. Puree all the ingredients together in a blender. Add parsley, Tabasco and salt to taste.

MANGO & RED ONION SALSA

A flavorful accompaniment for roast pork, chicken, burgers, or grilled shrimp.

2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper

Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)