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Lentil Spread With Whole-grain Crackers

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Grains Vegetarian Sandwiches, Snacks, Vegetarian 10 Servings

INGREDIENTS

Safflower oil, for coating
Pan
1/2 c Minced onion
1/2 c Minced mushrooms
1/4 c Grated carrots
2 T Minced garlic
1 t Olive oil
1/3 c White wine
2 c Cooked lentils
1 c Whole wheat or rye bread
Crumbs
1 T Minced fresh basil leaves
1/4 t Nutmeg
1/4 t Cumin
1/4 t Curry powder
1 T Low-sodium soy or tamari
Sauce
Safflower oil, to coat
Baking sheet
1/4 c Tahini
1 T Molasses
1/4 c Nonfat milk or nonfat plain
Yogurt
1 1/4 c Whole-wheat pastry flour
Whole-Grain Crackers
1/16 h thick. Poke each cracker several times with a fo, h thick. Poke each cracker several times with a fork-the

INSTRUCTIONS

Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan. In a
large skillet over medium-high heat, saute onion, mushrooms, carrots,
and garlic in olive oil and wine until soft (about 10 minutes).  Remove
from heat. Stir in lentils, bread crumbs, basil, nutmeg,  cumin, curry
powder, and soy sauce. If mixture is too dry to form a  ball, add a bit
of water; if runny, add more bread crumbs. Press into  prepared loaf
pan. Cover with aluminum foil and bake for 45 minutes.  Serve with
Whole-Grain Crackers.  ~---- Whole-Grain Crackers -----  Preheat oven
to 400 degrees F. Lightly oil a large baking sheet. In a  large bowl
combine tahini, molasses, and milk, mixing until smooth  and creamy.
Stir in flour to form a soft dough. Lightly flour a work  surface and
roll out dough. Cut into cracker shapes or rounds about  holes keep it
from curling as it bakes. Place on baking sheet and  bake for 5 to 8
minutes. Watch carefully: They tend to brown quickly.  Makes
approximately 2 dozen crackers.  Recipe By     : the California
Culinary Academy  From  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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