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GRILLED VEGETABLES WITH ONION DIP
Something old, something new . . . yup. here I've replaced tradi-tional crunchy dipping veggies with today-popular grilled veggies but serve them with a dip that was a favorite of yesterday: packaged onion soup mix and sour cream. That means we've got a winner every time we serve it!
1 container (16 ounces) light sour cream
1 envelope (1 ounce) onion soup mix
2 large yellow squash, cut into sticks
2 bell peppers (1 each red and green), cut into 1-in. strips
1 medium zucchini, cut into sticks tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
In a medium bowl, combine the sour cream and soup mix; mix well. Cover and chill until ready to use. In a large bowl, combine the remaining ingredients; mix well. Heat a grill pan or skillet over high heat. Grill the vegetables in batches for 5 to 6 minutes, or until lightly browned but still crisp. Allow to cool slightly before serving, or chill; serve with the onion dip.
In the '6os and '70s, guacamole was typically made by mashing fresh ripe avocados. It's more popular than ever today, and we have our choice of premade packages and mixes at the supermarket. That's super, but when I've got the time, I'll always go back to the way we made it in "the olden days" for the real thing.
2 large ripe avocados, halved, pitted, and peeled
1/4 cup salsa
1 tablespoon fresh lemon juice
1 teaspoon salt
In a medium bowl, mash the avocados with a fork until chunky. Add the remaining ingredients; mix well. Serve, or cover and chilluntil ready to serve.
Note: Serve with tortilla chips or Crispy Crunchy Pitter Chips (opposite page). Before storing this in the refrigerator, cover it with plastic wrap and press the plastic wrap against the surface of the dip. That'll prevent the guacamole from turning brown. CRISPY CRUNCHY PITA CHIPS
CRISPY CRUNCHY PITA CHIPS
It used to be that you could only find exotic appetizers and side dishes like hummus and baba ghanoush in ethnic food stores. Fortu-nately for us. nowadays Mediterranean and Middle Eastern foods are easy to find in our local supermarkets. So why not bake up a few homemade chips to enjoy 'em all with?
Six 6-inch pita breads
1/4 cup (1 stick) butter, melted
1/4 cup grated Parmesan cheese tablespoon dried oreganoteaspoon garlic powder
Preheat the oven to 350(degrees-F). Cut each pita bread into 8 equal wedges and separate each wedge into 2 pieces. In a medium bowl, combine the remaining ingredients; mix well. Place the pita wedges rough side up in a single layer on large rimmed baking sheets. Brush each wedge evenly with the butter mixture. Bake for 6 to 8 minutes, or until golden and crisp. Allow to cool, then serve, or store in an air-tight container until ready to serve.
Note: To add extra color and zing, sprinkle the chips with ground red pepper before baking. And don't worry, these can be made up to a couple days ahead of time, so you can always have them on hand.