Ingredient:
- 2 cups chick peas (garbonzo beans)
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 4 cloves garlic, sliced
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Direction:
Mix all ingredients in blender until it forms a smooth and rich consitancey. Serve with a variety of vegetables, such as carrot sticks and celery sticks or pretzles.
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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