Sambal Dip

 

 

 

 

 

 

 

 

 

This yummy dip was one of HiHo's favorites. I made it last night for a potluck/bonfire we hosted. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

Twigger's Cold Weather Cure

HiHo's cousin, who share's the same first name as I, is known as Twigger. Clearly my family has a penchant for uncanny nicknames. On this cold February day, this recipe fits in perfectly!
Twigger's Cold Weather Cure
Ingredients
32 ounces cranberry juice
16 ounces pineapple juice
1 teaspoon allspice
1 teaspoon cloves
dash of nutmeg
1 3" stick of cinnamon

Process

1. Combine all ingredients and bring to a boil.
   
2. Reduce heat, cover and simmer until ready to serve.
   
3. Strain into mugs and enjoy! Bottoms up!
   

Cathy's Stupendous Fruit Punch

This was another bridal shower recipe given to me by my blue bridesmaid Cathy!

Ingredients
1 package jello
2 cups water
2 cups grapefruit juice
2 cups mango juice
1 pint rasberries
1 pint sorbet
2 liters Perrier
ice

Process

1. Bring 2 cups water.
2. In a bowl add boiling water to jello and cool.
   
3. Transfer jello to punch bowl. Take sorbet out to soften.
   
4. Add juice to punch bowl and stir.
   
5. Add berries and Perrier and stir.
   
6. Add ice.
   
7. Scoop sorbet and add to punch bowl.
   

Enjoy!