ZUCCHINI HUMMUS
     The shredded vegetable added at the end gives this traditional
Middle-Eastern dish both color & extra nutrition.
2 cloves garlic, peeled                                    2 tbsps water

2 cups cooked or canned chickpeas            1/4 tsp paprika
4 tbsps lemon juice                                          1/4 tsp cayenne pepper
1/2 teaspoon kosher or sea salt                    3 tablespoons olive oil
3 tablespoons tahini (sesame paste)            1/2 small zucchini, very finely shredded
     Place garlic in a food processor and mince.  Add the next five ingredients & blend until very smooth. Add more water if needed for smoothness, then add the spices and blend again. Empty the contents from the food processor into a bowl. Gently fold in the shredded zucchini & olive oil.  Sprinkle with more paprika. Serve with warm pita bread.  (Serves 4-6 : )
                        Recipe provided by Cheryle of North Carolina.

=MARK'S CHIPOTLE CHICKEN & VEGGIE SOUP
1 6 lb. roasting chicken                              1 cup corn kernels
1 32 oz can chicken stock                          1 16 oz can diced tomato
1 cup coarsley chopped celery                  1 cup chipotles in adobo sauce
1 cup diced red bell pepper                       1/2 tsp. thyme

1 cup sliced carrots                                     Cracked black pepper to taste
2 medium onions coarsely chopped         Salt to taste (I use heavy Chinese Soy Sauce)
                 (Save all veggie trimmings, carrot butts, onion skins for stock)
Roast chicken, cool, debone, saving bones & scraps.  Cut into bite sized pieces.  Discard fat & gristle.  Refrigerate.  In large stock pot, place chicken bones, scraps, & veggie trimmings.  Cover w/cold water, boil, simmer for 2-3 hrs, skim & stir occasionally.  Then strain & return to pot w/celery, bell pepper, carrots, onion & canned stock.  Bring to simmer.  When veggies turn almost tender, add chicken & tomato.  While returning soup to simmer, take a cup & put in blender w/chipotles in adobe.  Whirl 30 sec. to puree.  Add salt, pepper, thyme to soup.  Add puree 1/4 c. at a time, stirring & tasting to desired pungency.  Provided by =Mark Stevens, of the Jersey Shore. : )

                                   FRIED SPAGHETTI
What to do with leftover spaghetti?  This is a delicious solution.
Saute a couple of cloves of crushed garlic in 1-2 tbsps. olive oil.  Add leftover spaghetti and stir until heated through.

Add steamed vegetables of choice, such as slivered zucchini, slivered or sliced carrots, broccoli flowerettes, tomato wedges, peas, italian green beans, sliced mushrooms, sliced red & green sweet peppers, black olives, whatever is available.  Toss until well blended.  Season with a bit of salt and freshly grated black pepper.  Sprinkle with Parmesan cheese.  Garnish with fresh parsley and a few black olives.  Serve with escarole soup, tossed salad and fresh crusty bread.  Abundanza!!!
                                                Recipe provided by my son, Bill.  : )

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