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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:Oysters Bienville - Author: N/A - Contributor:

Ingredient:

1/4 cup butter or margarine
3 tablespoon flour
1 clove garlic
1 tablespoon onion juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1 2-ounce can mushrooms
3/4 cup liquid
18 medium boiled shrimp
1 1/2 pints medium oysters
Parmesan cheese

Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.