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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.