Seagrass, I could easily see it as a dip for veggies. My DD put it on a veggieburger, too. Deb, good to "see" you again! Now that I know what to expect when I open a can of tahini, I'll be better prepared to deal with it. What do you make with it--hummus? In case Lars is shy (LOL!) about posting his hummus recipe, I'll repost it in this thread. I think the notes in brackets were comments from Lars, too, but taken from a different post. I'm really getting inspired to make it soon! It would be nice to have some available in the freezer. Sue Lars' Hummus (publickman) Here's my hummus recipe, which I make quite often - you can cut it in half for a smaller batch, but it freezes well, if you think it is too much. I like Hummus with a strong garlic flavor, and so you may want to use a bit less than I do, but I think it improves the flavor. Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3 to 3-1/2 cups cooked) 1/3 cup lemon juice 3 large cloves of garlic (6 if small) 1/3 cup olive oil (or more, to taste) 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1-1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Garbanzos may require about 2 hours to cook, after being soaked, but adding 1/2 tsp baking soda to the cooking water will lessen the time. After cooking, I rinse them twice with cold water. [Boil 2 minutes with a lot of water. Let the beans rest covered for 1 hour to soak. Drain and rinse. Put in fresh water to boil. Boil at least 1 hour. For 1-1/2 cups dry beans, add 1/4 tsp baking soda to the fresh water. If beans are not tender enough, add another 1/4 tsp baking soda and boil another 1/2 hour. (Baking soda makes the beans more tender.)] Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. It is difficult to find tahini made from toasted sesame seeds, and this is why I add the toasted sesame seed oil. Tahini is easy to find at Middle Eastern markets, and toasted sesame oil is less expensive at Japanese markets. Sometimes I add kalamata olives, and if so, I reduce the amount of salt. If you always add cumin, you can try adding that last to decide whether you like it better with or without. It's easy to add it later, and for me it ruins it.

Anyone tried this before? I haven't, but it sounds good.l KING RANCH CHICKEN -------------------------------------------------------------------------------- Ingredients: 1/4 cup margarine 1 medium green bell pepper, chopped 1 medium onion, chopped 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 can (10 3/4 oz.) condensed cream of chicken soup 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies 2 cups cubed cooked chicken 12 corn tortillas, torn into bite-sized pieces 2 cups (8 oz.) shredded cheddar cheese Directions: Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

I've told this before, but here goes again. The first Thanksgiving I was married I cooked the turkey. I followed the instructions on the wrapping. I removed the giblet fixins bag that was inside the turkey and cleaned it, salted it inside and out. I roasted it according to instructions. My family and two best friends were there. Due to lack of room I had to slice it and put the slices on a platter to serve it. While holding Mr. Turkey to slice it I had one hand inside the turkey. I found something in there and pulled it out!!! Oh my gosh!!! I screamed and told my everyone there that the poor turkey had an erection when it was killed and the penis had been stuffed inside the turkey!!! ( I was more graphic than that, but you get the idea ) Talk about laughing!! Everyone got hysterical and when my grandfather told me it was the neckbone I was so embarassed!!! It took years to live that one down. LInda

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8