Lemon Garlic Hummus

I first had hummus when Hubby and I were on our honeymoon. I thought it was "different" back then but have since come to love it. Even most of my kids gobble it up.

This recipe is a modified version of one I found. The original had 3/4 c oil and 3 Tbsp lemon juice ... That was WAY to tart and runny for my taste, so I played with the recipe to come up with this version that I think is just right.

My favorite thing to eat with this is pita chips, but we usually end up eating it with pretzels. A friend suggested Wheat Thins. I think we may have to try that!

1/2 c extra virgin olive oil
1 Tbsp lemon juice
1 1/2 - 2 minced garlic cloves (I use 2 heaping tsp minced garlic from a jar.)
1/2 tsp salt, optional
1 15 oz can chickpeas (aka garbanzo beans), rinsed and drained

Put first 5 ingredients in blender or food processor. Add about half the chickpeas and process til smooth. Add rest of chickpeas and process til smooth. Transfer to small bowl. Store in fridge. Makes 1 1/2 - 2 c.

Lebanese Pita Pockets

Hubby's mom submitted this recipe for his high school's cookbook. It was a favorite of his family growing up, and now it's a favorite of ours.

3 lbs ground beef
1 Tbsp minced garlic
1 Tbsp cinnamon
1 lg onion, chopped
1 Tbsp dried mint leaves
3 Tbsp lemon juice
1/2 tsp cumin
1 tsp salt
pita breads, cut into halves
chopped lettuce
chopped tomato
plain yogurt or bleu cheese dressing

Brown beef and onion; drain well. Add garlic, cinnamon, mint, lemon juice, cumin, and salt. Simmer, covered for 45 min to develop flavors. A couple Tbsp of water may be added if mixture gets dry. Serve meat in pita breads. Top with lettuce, tomato, and yogurt or bleu cheese dressing.

Lasagna

My standard "classic" lasagna recipe

1 1/2 lb ground beef, browned

32 oz (4 c) spaghetti sauce*

1 c water*

1 tsp salt

8 oz uncooked lasagna noodles

3 c shredded mozzarella

2 c small curd cottage cheese

1 c grated Parmesan cheese OR additional 1/2 - 1 c shredded mozzarella

Combine beef, sauce, water, and salt. Layer 1/3 sauce mix, 1/2 noodles, 1/2 cottage cheese, and 1/2 mozzarella in large pan. Repeat layers, ending with sauce. Sprinkle with Parmesan or additional mozzarella. Bake covered with foil at 350 degrees for 1 1/2. Makes 12 servings.

* OR use 5 c spaghetti sauce and NO water.

Lemon Dreams

1 c butter (no substitutes), softened
1/3 c powdered sugar
1 tsp vanilla
1 2/3 c flour

Filling:
2/3 c sugar
1 1/2 tsp cornstartch
1/4 tsp salt
1 egg, beaten
3 Tbsp lemon juice
1 Tbsp butter, melted

In a mixing bowl, cream butter and powdered sugar. Beat in vanilla. Add flour. Refrigerate for 30 min or til easy to handle. Roll into 1" balls. Place on cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 degrees for 12-14 min or til lightly browned. Remove from baking sheet to cool. Redo indentations as needed before cookies are cooled.

For filling, combine the sugar, cornstarch, and salt in a saucepan. Stir in egg, lemon juice, and butter til smooth. Cook over medium-high heat til thickened. Reduce heat; cook and stir 2 min longer. Cool. Spoon into indentations on each cookie. Makes 3 dozen.