Glossary of cooking procedures and ingredients
Vegetable Cream Cheese Spread
Garlic Herb Spread
Herbed Butter
Herbed Butter 2

Vegetable Cream Cheese Spread: (fills 4 sandwiches) 1 large carrot, peeled, 8 oz. Neufchatel or cream cheese, softened, 1 small garlic clove, finely minced, or more to taste, Salt to taste Freshly ground black pepper to taste, 1/2 cucumber, 2 scallions, very thinly sliced, 1/4 cup finely diced green bell pepper

Cut the carrot into chunks and mince in a blender or food processor. Scrape it into a medium bowl and thoroughly mix the cream cheese cheese into it with a fork. Mix in the garlic, salt and pepper. Peel the cucumber half, then cut it in half lengthwise. Scrape out the seeds and discard them. Cut the cucumber into thin strips and then into small dice. Stir the cucumber, scallions, and bell pepper into the cream cheese mixture. This spread will keep up to 3 days if well wrapped and refrigerated. Spread on pumpernickel bread and top wtih lettuce or alfalfa sprouts and another slice of bread. Or spread on a toasted or untoasted bagel an serve open-faced. Also good on crackers!

Garlic Herb Spread: (makes 1 cup) 1 cup butter, softened, 1 clove garlic, minced 2 tsp. dried basil or oregano

Mix all ingredients well. Refrigerate. Serve with warm rolls or crackers.

Herbed Butter: (makes 1/2 pound) 1/2 pound butter, softened, 2 Tlbs. chopped fresh parsley, 1 Tlbs. chopped fresh chives, 1/2 tsp. dried dill weed or dried thyme

Mix ingredients well. Refrigerate. For hot herb bread, cut 1 loaf of French or Italian bread into 1-inch diagonal slices without cutting all the way through the bread. Put pieces of the herbed butter in the slits and wrap the loaf with foil. Heat 15-20 minutes in a 350F degree oven.

Herbed Butter 2: (makes 1/2 cup) 1/2 cup butter, softened, 1/2 tsp. parsley flakes, 1/4 tsp. dried tarragon leaves, 1/8 tsp. dried thyme

Mix well and refrigerate. Serve with warm rolls, etc.