Pumpkin Dip (Spicy)

Ron Geyer

This is a great way to get the most out of the pumpkin season. Put away the standard onion dip and try this one! Enjoy!

Ingredients:

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 Tbsp. tahini, sesame paste
1 clove garlic
1 tsp. cayenne pepper
1 tsp. cumin
2 Tbsp. olive oil
2 Tbsp. lemon juice
Salt and pepper

Preparation:

In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth.

Season to taste.

Serve with pita chips.

Pumpkin Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your
favorite pie crust, your favorite filling, and bake as recommended in your favorite
recipe, until crust is brown and filling is set.

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Sesame Chicken Wings

Ron Geyer

Chicken Wings don't need to be unhealthy. This recipe combines the delicate flavors of Asia with the zing of cayenne pepper to make this chicken dish delicious. Baking the chicken, instead of the traditional frying method, reduces the fat content. Enjoy!

Ingredients:

1/3 cup soy sauce
2 Tbsp. honey
2 Tbsp. cider vinegar
1 Tbsp. ginger root, peeled and minced
1 Tbsp. Oriental sesame oil
2 garlic cloves, minced
1/4 tsp. cayenne (or to taste)
3 lbs. chicken wings, wing tips cut off
3 Tbsp. sesame seeds

Preparation:

In a large bowl combine the soy sauce, honey, vinegar, gingerroot, sesame oil, garlic, and the cayenne.

Add the chicken wings, stirring to coat them with the marinade.

Let them marinate, covered at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight.

Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds.

Bake the wings in a preheated 425 degree oven for 30 minutes, or until they are golden and tender, and, if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin.

Serve the wings warm or at room temperature.

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