Ingredient:
- 1 large onion, quartered
- 1 clove garlic
- 1 medium eggplant
- pinch of chili powder
- olive oil
- lemon or lime juice to taste
- 1 cup cream cheese
- salt and black pepper to taste
Direction:
Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season p??with salt, pepper and lemon or lime juice to taste.
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Ingredient:
- 1/4 c. onion, minced
- 1/4 c. flour
- 1 3/4 c. chicken broth
- 1/4 c. celery, minced
- Dash of paprika
- 2 tbsp. butter
- 2 c. milk
- 1/4 c. carrot, minced
- Dash of salt
- 1/2 c. cubed sharp process American
cheese
Direction:
Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4. |
