1 large red bell pepper       2 Tbsp chopped fresh parsley
1 15oz. can chickpeas, drained and rinsed
1 garlic clove                     1 Tbsp soy sauce
¼ cup lemon juice             ½ tsp ground cumin seed
3 Tbsp tahini                     ½ tsp ground red pepper
2 Tbsp olive oil                 1/8 tsp salt

Broil, peel, then chop the red bell pepper, or substitute ½ a 7oz. jar of 
roasted red pepper drained and chopped. Blend all ingredients in a 
food processor. Serve with crackers or pita chip. Serves several.

Rack or Leg of Lamb with Mustard Topping
Jean Parish   Pine Tree Point Resort   Alexandria Bay

1 cup finely chopped fresh parsley         ½ cup Dijon style mustard 
½ cup soft whole wheat crumbs
1 Tbsp chopped fresh rosemary (or 2 Tbsp dried rosemary)
1 tsp minced fresh garlic

Preheat oven to 500 for lamb rack, or 300 for leg of lamb.
Place lamb in baking dish. Combine parsley, mustard, bread crumbs, 
rosemary, and garlic in a small bowl. Mix, then spread evenly over 
the top of the lamb. Bake to desired doneness. Let stand 10 –15 minutes
before serving. Garnish with fresh rosemary and lemon slices. Serves many.

Hart House Pancakes
Dudley Danielson    Hart House Inn, Wellesley Island

2 eggs, lightly beaten                  6 Tbsp vegetable oil
small handful of rolled oats         1 3/4 cups flour
2 1/3 tsp baking powder            1 tsp salt
1 Tbsp sugar                              2 Tbsp corn starch

 Combine eggs, oil, and oats in a blender and whip. Mix dry ingredients 
in a large bowl. Add whipped liquid ingredients to the dry ingredients 
and mix well. Let the batter rest for 5 minutes while you heat your griddle to
400. Pour small amount of batter onto the griddle. Sprinkle with blueberries, 
sliced peaches, bananas, pecan bit or strawberries on the uncooked side. 
When the pancakes finish bubbling, flip them and finish cooking. Makes
about ten small pancakes.
Out of buttermilk? 
Mix 1 tsp lemon juice with 1 cup of plain yogurt for a good substitute.