All the world is nuts about
What's in The Nut Gourmet
We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
Dear Aunt Nettie,
I'm planning a Halloween party and need an easy recipe for some sort of spread or dip to go with my basket of raw veggies. I'm counting on you to make it easy because I really don't do a lot of cooking.
Party Girl
Howdy there, Party Girl,
Well, darlin' you kin surely count on me. Yer gonna be mighty tickled with this recipe--it's only got 7 things y'all toss inter the food processor. Then scoop it out inter yer purty bowl an' yer all set.
Now that wern't hard at-tall an' I knows yer gonna have a real fine time. If y'all make this spread a day or two ahead an' tuck it inter the fridge, you kin put it outer yer mind til it's time fer servin'.
Yer Halloween party sounds like it oughter be plenty of fun. Now, mind, you enjoy yerself--you'll be havin' folks askin' fer this recipe 'cause it acshully tastes better after a day or two.
Yer ever lovin' Aunt Nettie
ONION DILL TOFU SPREAD
- 1 14-ounce package firm tofu
1 1/2 to 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill weed
1 tablespoon plus 2 teaspoons minced dried onions
1 tablespoon plus 2 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
- Rinse and drain the tofu, break it into chunks, and place it into the food processor.
- Add the remaining ingredients and process to a thick, creamy consistency. Spoon into a bowl for serving. Makes 2 cups.
Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. t was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.
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