Cucumber sauce

2 med garlic
1/4 t salt
1 medium cucumbers seeded, peeled, grated - squeezed and drained
1 c plain yogurt
1 T fresh lemon juice
1 T olive oil
1 T finely chopped fresh dill
1/2 t black pepper.

Mash garlic and salt. Add cucumber.  Add rest and mix.  Refrigerate for 2+ hours.

Greek salad

lettuce, cucumber, tomatoes, olives, feta, onion

dressing:
6T olive oil
1 1/2 T lemon juice
1 T red wine vinegar
2 cloves garlic
1 t dried oregano

Falafel

1 c dried chickpeas, soaked in 4 cup water overnight
1 onion chopped
1 c fresh parsley/cilantro chopped
3 cloves garlic peeled/diced
1 lemon juiced
1 T cumin
1t salt
pinch cayenne

1 - drain and pulse chickpeas
2 - add remaining and pulse
3 - 2 T balls on baking sheets
4 - Bake 20-25 min

Pita bread

1 c water
1 T olive oil
1 T sugar
2 1/4 t yeast
1 t salt
1/2 c whole wheat flour
2 c flour

Mix all, knead 10 min. Add flour if needed.  Let rise 1 hour, punch down, cut in 6 and roll into ball, cover and rest 10 min.

Roll each into a 7 in circle (1/4 in thick max).
Cover and rest 20 min.

Put stone in oven at 500 degrees.  Bake 5 min, cover with towel.

Optional: pan fry

7 layer greek dip

8 oz cream cheese
2 T milk
1 t dill or greek seasoning
3 cloves garlic
2 t lemon juice and zest
1 1/2 c hummus
1/2 c olives, chopped
1 c diced cucumbers
1 c diced tomatoes
1/3 c chopped green onions
1/2 c feta
1/4 c parsley

Mix cream cheese through lemon zest, spread on plate/dish.
Layer hummus over cream cheese mixture.
Layer olives, cucumbers, tomatoes, onions, feta and parsley on top.

Serve with pita chip crackers.

Creamy Cranberry Salad

This is courtesy of Lynette Fortie

12 oz fresh cranberries
1 c sugar
6 oz red gelatin mix
8 oz crushed pineapple CANNED, not fresh!
3/4 c orange juice
1 apple with peel, grated
1 c chopped pecans
1 c whipping cream
8 oz cream cheese, softened

Blend/chop cranberries.  Add sugar and stir to dissolve.
Boil 3/4 c water.  Add gelatin to dissolve.  Cool slightly.
Add to cooled gelatin the cranberries, pineapple, orange juice, apple and pecans.
Mix well and cover.  Refrigerate overnight.

In the morning, put half of cranberry mixture in the base of a dish.
Whip cream then mix with cream cheese. Spread 2/3 - 3/4 mixture over cranberry layer.
Top with remaining cranberry mixture.  Pipe dollops of cream mixture on top for garnish.
Refrigerate several hours to set.

Pioneer Woman Sweet Potato Casserole

INGREDIENTS

• 4 whole Medium Sweet Potatoes
• 1 cup Sugar
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• 1/2 cup Flour
• 3/4 sticks Butter

INSTRUCTIONS

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.