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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: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.