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Category:Sauces - Author:N/A- Contributor:
Aioli (Garlic
Ingredient:


  • 6-8 large cloves of garlic chopped coarsely
  • 1/4 cup extra virgin olive oil
  • 2 packs soft or silken tofu
  • 2 fresh lemons
  • sea salt to taste
  • 1 lb of Italian oil cured olives



Direction:

Rinse the olives under hot water to remove some of the oil. Pit them, chop and set aside.

Drain the tofu and crumble. Place some tofu in a blender, with some galrlic and lemon juice and a little olive oil. Blend until smooth. You may need to stir the mixture with a chopstick a few times to make sure everything blends well. Tast and place in a large ceramic bowl. Repeat until all the ingredients are used. Taste for salt, lemon and garlic and adjust accordingly. Do not add the olives until you are ready to serve. Stir them in and add
some finely chopped Italian parsley on top. Use as a dip for cooled vegetables that were blanched, or dress over hot veggies of yourliking.
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Pick of the Week
Title:CHEESECAKE COOKIES - Author: - Contributor:
Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar

until light and fluffy. Add flour and nuts; blend until

mixture resembles crumbs. Set aside 1 cup mixture. Press

remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let

cool. Beat sugar and cream cheese until smooth. Add remaining

ingredients and beat well. Spread over crust. Sprinkle

reserved crumbs on top, pressing down lightly with fingers.

Bake for 25 minutes, cool, and cut into bars. Store in

refrigerator.
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