Savor the Flavor

Bean Dip Fasting

Ingredients: 2 16 oz. cans Bush butter beans 1 small, sweet onion, chopped Optional: 1-2 cloves garlic, minced

Canola/sunflower oil

Salt

Instructions: No baking/cooking except for frying onions.

Drain beans. Pour beans in amixing bowl, together with a little salt. Start mixing withtheelectricmixerwhileslowlypouringcanolaoil.Mixuntilobtainingapasty consistency.Choptheonionandpourinmixingbowl,togetherwiththe-optional- minced garlic. Continue to mix until well incorporated.

May decorate with slivers of fried onions and serve with Pita Chips. DELICIOUS!

Alina Vrinceanu-Hamm, Romania

Cheese Stuffed Peppers

Ingredients: 6 large Bell peppers

1 tbsp. Chopped chives

2 cups Ricotta or Cottage cheese

1 tbsp. Chopped fresh dill (for topping) 1 Loaf French bread toasted (Optional for serving)

1/3 cup Softened butter

Instructions: Cut top off peppers and clean out seeds, set aside. Beat together the cheese and butter,stirinthechives. Filleachpepperwithcheesemixtureandtopwithbitofdill.

Serve with toasted French bread slices.

Mirela Brennan, Romania

Breaded Cheese Caschcaval

Ingredients: 1/2 cup flour 1 egg, beaten

2 sticks butter, for frying

6 thick slices Caschcaval or Provolone Cheese 1/2 lemon, sliced in 6 wedges

1/2 cup breadcrumbs

*Caschcaval is similar to Italian pecorino, Greek kasseri, or provolone.

Instructions: Place, flour, eggandbreadcrumbs in3separatedishes.Meltbutter in largefrypan on medium heat. Flour each cheese slice, dip in egg and then breadcrumbs.

Fry on both sides until golden brown, serve hot or cold with lemon wedges.

Mirela Brennan, Romania

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