Pita Christmas Tree Appetizer
4 pita pockets 16 thin pretzel sticks, halved
½ c. nonfat sour cream ½ c. guacamole
2 tbsp. parsley, finely chopped ¼ tsp. garlic pepper seasoning
¼ c. red bell pepper, finely chopped
- Cut each pita into 8 wedges. Insert pretzel stick half into center of bottom of wedge to form “tree trunk”.
- In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 tsp mixture on each pita wedge.
- Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 tsp bell pepper on each wedge as “ornaments” on the tree. If desired, cover & refrigerate up to 8 hours before serving.
2 quarts unsweetened apple juice 2 c. unsweetened pineapple juice
2 c. orange juice ½ c. lemon juice
¼ c. sugar or sugar substitute equivalent 1 tsp. ground cinnamon
½ tsp cloves
In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve warm.
Kwanzaa Green Pea Salad
½ c. light mayonnaise 1 tsp Dijon mustard
1 tsp vinegar 1/8 tsp salt
1/8 tsp black pepper 32 oz green sweet peas, thawed and drained
1 medium onion, finely chopped 2 eggs, hard boiled, chopped
1 tsp chopped parsley
- Mix together mayonnaise, mustard, vinegar, salt, and pepper to make dressing.
- In separate bowl, combine peas, onion, and egg. Stir in dressing.
Keep refrigerated until ready to serve. Garnish with parsley.
2 tomatoes, chopped 1 cucumber, peeled and chopped
½ onion, chopped very fine or several scallions 2 tsp cumin
dash of coriander dash of cayenne pepper
1 – 2 tbsp lemon juice 1 tsp vinegar
- Put all of the above ingredients into a bowl.
- Add about 1 tbsp of water and mix with hands.
- The salad flavors if it sits for a bit.
- Serve with pita bread or falafel.
Yield 64 cookies
1 c. margarine 8 oz cream cheese, softened
2 ¾ c. all purpose flour 2 tsp vanilla extract
1 c. chopped raisins 1 c. chopped walnuts
2 tbsp ground cinnamon 1 c. apricot spreadable fruit
- Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
- To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
- Divide the dough into 4 equal portions. Roll out each portion into a 10 – 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
- Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
- Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
- Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.