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Gilkeson Family Mexican Chip Dip
From Tori Gilkeson (’16)

6oz. Tomato Paste
12oz. Frito-Lay Plain Bean Dip
6-8oz. Cream Cheese
1 packet Taco Seasoning
1-2 Tomatoes
2 cups Grated Cheese

Let Cream Cheese soften, then blend with taco seasoning. Put in casserole dish, spread across bottom of dish.
Mix tomato paste and bean dip. Spread in casserole dish on top of previous layer.
Dice tomato. Spread across top of dish.
Sprinkle grated cheese on top.

Eat with Frito-Lay Big Scoop Corn Chips.

From April Fools (’14)

2 slices of bread (White/Wheat)
2-4 tbsp butter

1. Place each bread slice in one of the slots in a toaster. Start the toaster.
2. Wait for the toast to pop up out of the toaster. Once it has, carefully remove both pieces and place them on a plate. Spread butter on each piece as desired. Enjoy.

Non-toaster alternative: If you do not have a toaster, place both slices of bread on the top rack in the oven and set it to broil. Remove both pieces either after 2-3 minutes or after the bread looks properly toasted. If you do not have an oven, or your oven does not have a broil option, you should probably try a different recipe.

Baked Zucchini and Halloumi Cheese

From Rachel Ternes (’15)

Three zucchinis
Two packets of halloumi cheese (each about 8 oz.)
Za’atar seasoning
(If you’re in DC, you can get both the halloumi and the za’atar at Shemali’s grocery store on New Mexico Ave.)

Preheat oven to 375°, or thereabouts.
Cut zucchinis into halves or thirds, and then cut each of those into about four slices. Lay them out in a large baking pan. Slice up the halloumi, and lay the pieces in the baking pan (on or around the zucchini, whatever you have room for). Liberally sprinkle za’atar over everything. Bake for about 30 minutes, or until the zucchini is cooked. The halloumi will not melt, but will get soft. Enjoy!

Tikka Paneer (Spicy Cheese Cubes)
From Sarah Omar (’14)

Paneer Cheese
Non-fat/low-fat plain yogurt
Shan (Brand) Tikka Masala
Garlic powder
Ginger powder

Chop up block of paneer cheese into small blocks. Marinate in yogurt and tikka masala (ratio varies by how much spice you want). You can marinate for 1 hour or several days in the refrigerator. Place the marinated paneer on a cookie sheet or pyrex dish. Sprinkle garlic and ginger powder on top. Bake for 30-40 minutes. Stir and put on toothpicks to serve! Note: ingredients can be obtained from an Indian or Pakistani store.

Sarah’s Deviled Eggs
From Sarah Omar (’14)

Mayonaise or Miracle Whip [a combination of light mayonnaise and sour cream can be healthier)
Celery, chopped finely
Green onions, chopped finely
Tony Chachere’s cajun spice mix
Black pepper

Hard boil however many eggs you want to make.

Cut the peeled boiled eggs in half and remove the yolk. Place the yolk in a mixing bowl with the mayonnaise, a little bit of mustard, the celery and green onions, Tony Chacheres, and black pepper. Mix together really well so that the yolks are mixed in. Then place the mixture back into the cavity of the eggs and sprinkle with paprika. Refrigerate until serving.

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