Recipe - Lentil Spread With Whole-Grain Crackers

Safflower oil for coating
Pan
One half cup Minced onion
One half cup Minced mushrooms
One fourth cup Grated carrots
2 tablespoon Minced garlic
1 teaspoon Olive oil
1/3 cup White wine
2 cup Cooked lentils
1 cup Whole wheat or rye bread
Crumbs
1 tablespoon Minced fresh basil leaves
One fourth teaspoon Nutmeg
One fourth teaspoon Cumin
One fourth teaspoon Curry powder
1 tablespoon Lowsodium soy or tamari
Sauce

Safflower oil to coat
Baking sheet
One fourth cup Tahini
1 tablespoon Molasses
One fourth cup Nonfat milk or nonfat plain
Yogurt
1 One fourth cup Wholewheat pastry flour
WholeGrain Crackers

1. Preheat oven to 400 degrees F. Lightly oil a 2quart loaf pan.

2. In a large skillet over mediumhigh heat, saute onion, mushrooms,
carrots, and garlic in olive oil and wine until soft (about 10 minutes).
Remove from heat.

3. Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and
soy sauce. If mixture is too dry to form a ball, add a bit of water; if
runny, add more bread crumbs. Press into prepared loaf pan. Cover with
aluminum foil and bake for 45 minutes. Serve with WholeGrain Crackers.

~ WholeGrain Crackers

1. Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

2. In a large bowl combine tahini, molasses, and milk, mixing until smooth
and creamy. Stir in flour to form a soft dough.

3. Lightly flour a work surface and roll out dough. Cut into cracker shapes
or rounds about 1/16 inch thick. Poke each cracker several times with a
forkthe holes keep it from curling as it bakes. Place on baking sheet and
bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.

Makes approximately 2 dozen crackers.

Recipe By : the California Culinary Academy

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip