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Category:Vegetarian - Author:N/A- Contributor:
Avocado-Tofu-Egg Dip
Ingredient:


  • 3 tablespoons cider vinegar
  • 3 tablespoons cold water
  • 1 cake (1/4 lb) tofu
  • 1 medium ripe avocado

  • 2 hard cooked eggs
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1/2 cup very finely minced red onion
  • salt & pepper




Direction:

Place vinegar, water, tofu and avocado in the jar of a blender -
or a food processor fitted with the steel blade attachment. Puree
until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these,
plus all remaining ingredients into the puree. Cover tightly and chill.

Yield 1 1/2 cups
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Pick of the Week
Title:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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