Arry'shanna's Monday Munchies

I created this because I am one of the few people I know who doesn't like chick peas, yuppers thats me odd critter that I am, I can't stand the taste of garbonzo beans in any form.

Ingredients:

• 1 large can navy beans drained well, (or 2 cups home prepared beans)
• any selection of fresh herbs chopped fine, I like the following mix
• 1 tsp. each - parsley, sweet basil, oregano, cilantro
• 1/2 tsp. sea salt
• 1/4 tsp. white pepper
• liquid to achieve the mix you want (red or white wine, chicken stock, vegetable stock 1 tsp. being added at a time)

Instructions:

Place well drained beans in a food processor, add the herbs and process till well mashed, now add liquid 1 tsp. at a time till you get the consistancy you want.  Cover and set aside to let the flavors
meld, this can be a day before hand. Serve with tortilla chips, pita bread opened and spread with the mixture, or spread on flavored tortillas, rolled up and refrigerated and then sliced in spirals before serving. 

The spiral shapes lend themselves to the ancient Goddess themes and designs.

This dish is another one that can be prepared before your gathering.

Ingredients:

• 2 large yams that have been boiled with skins on till fork tender
• 6-8 small italian squash slaiced lengthwise with seeds hollowed out
• 2 tsp. butter
• salt & pepper to taste
• whatever mix of herbs you like best, (parsley, basil, oregano, marjoram, 1 tsp each)

Instructions:

Take the skins off the potatoes and place them in a medium size mixing bowl, add the herbs to the potatoes and 2 tsp. butter, mash this together adding salt and pepper to taste. When you have a stiff mixture set aside for 10-15 min to let the herbs meld with the potatoe while you prepare the squash.
Clean the squash as directed and place in a foil lined baking dish.
Fill each hollowed out squash with some of the potatoe mixture, brush the squash edges with a bit of olive oil and cover all with foil. Bake at 350 till fork tender. Set aside and lift foil from the top of the pan if you are going to serve soon, if not this can be refrigerated and then the squash taken out of the foil lined pan and rewarmed on a tray in a micro wave unit.
Slice these to bite size pieces and munch away happily!

Ingredients:

• 1 large bag frozen meatballs (you could also use a meatless substitute here)
• 1 large jar grape jelly (not jam)
• 1 large can mild enchalada or chili sauce
• 1 bunch of scallions sliced fine using green and white portions
• 1 bunch parsley chopped fine

Instructions:

Add all to a slow cooker and let it do its thing all day long, yes I am asking you to mix grape jelly with chili sauce, do it on faith. When ready (the meat balls are already done so they are just warming through and this gives everything else time to come up to heat).

Serve in small portions adding a bit of sauce to swirl the meatballs in.

Ingredients:

• 1 gallon of crystal lite drink (raspberry tea, or pink lemonaid are my choices)
• fresh fruit pieces to garnish bowl and glasses (slices of citrus fruit, green or flame grapes, strawberrys, or firm raspberries all lend themselves to this purpose)
• cracked ice

Instructions:

Figure on 1-1&1/2 apple per guest depending on the size of the apples. My suggestion would be granny smith, since they hold thier shape well and have a crisp bite.

Ingredients:

• 1/2 cup firmly packed brown sugar
• 2 tsp. cinnamon ground
• 1/2 tsp. nutmeg grated
• 1/4 tsp. cloves ground
• 1/4 cup fresh lemon juice
• 1 cup dark raisins or currants
• 1 stick butter
• 1/2 water as needed

Instructions:

Spoon this hot mixture over scoops of good vanilla ice cream, the mix will remind your guests of apple pie ala'mode without the crust.