Blend well and chill. Serve with raw vegetables.

Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy

Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with electric mixer, gradually add beer until good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out center rye bread, leaving a 1″ thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.

Mix all. Refrigerate 2 days. Serve on crackers.

You may use either chunky or smooth peanut butter. If you dont like peanut sauce, try the “Tart Sweet Sauce – Midsummer Thai Dinner” recipe. Add peanut butter to a small bowl. Slowly whisk in remaining ingredients.

Mix all ingredients. Refrigerate. Serve with vegetable dippers or crackers. Makes 2 1/4 cups.

In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for […]

Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups […]

–THE EGGPLANT– 1/2 lb Japanese eggplants; -=OR=- 1 md -Firm shiny eggplant 1 lg Garlic clove; thinly sliced 1 Bay leaf Thyme branches, if available 1 tb Extra-virgin olive oil – or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO 400F. Combine the […]

Combine ingredients, mix well. Prepare dip ahead of time and chill.