MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dried Split Pea Dip
 Categories: Appetizers, Salads, Low-cal
      Yield: 12 servings
 
      1    Onion; chopped
      3 tb Oil
  3 1/2 c  Water
      8 oz Green split peas
    1/4 c  Finely chopped green chiles
      2    Garlic cloves; minced
      1    Lemon; juiced
      2    Tomatoes; peeled, seeded
           - and chopped
      2 tb Chopped fresh cilantro
    1/2 ts Ground cumin
           Chinese chili oil
           Salt
      6    Pita breads (6-inch)
 
  Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart
  saucepan until tender but not browned.  Stir in the water and split
  peas and bring to a boil. Boil 2 minutes, remove from heat, cover,
  and let stand 30 minutes.
  
  Return the pan to the heat and bring to a boil.  Cover, reduce heat,
  and simmer about 20 minutes, or until peas are tender.  Cool
  slightly, drain peas; reserve any liquid.  Puree peas in a food
  processor or blender, adding enough reserved liquid to reach desired
  consistency.
  
  Place the pureed peas in a bowl and stir in the chiles, garlic, lemon
  juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil.
  Season mixutre to taste with a few drops chili oil and salt.  Cover
  and chill well.
  
  Split pita rounds nad cut each half into 6 to 8 wedges.  Place on
  baking sheet and bake at 350 F for 5 to 10 minutes or just until
  crisp and wedges are light brown.
  
  Place the dip in a serving bowl, with the crisp pita bread wedges for
  dipping.
  
  Makes about 3 cups.
  
  From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los
  Angeles Times - ISBN: 0-8109-1237-6
 
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