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Process everything until smooth. Serve with Ritz crackers.
Combine beans, onion, garlic, salt and 2 cups water in a 3 quart saucepan and bring to a simmer. Simmer, covered, until beans are tender, about 8 minutes. Stir in parsley and cilantro, then remove from heat and let stand, uncovered, for 5 minutes. Drain.
Transfer bean mixture to a food processor, add cumin, cayenne, lemon juice, 4 Tbsp oil, dill, and mint, and puree until smooth. Transfer to a bowl and cool to room temp, stirring occasionally.
Season dip with salt, pepper, and lemon juice to taste. Mound in a serving bowl and drizzle with remaining 1 Tbsp oil. Serve with crisps or toasts.
Serves 4 to 6. Spray 9 x 13 pan with no stick spray. Combine brown sugar, syrup and butter in small saucepan, over medium high heat stirring constantly, just until it begins to boil; remove from heat. Pour evenly over bottom of prepared pan. Arrange bread slices to fill pan in a single layer.
Combine eggs, milk, vanilla and salt in large bowl beating with a wire whisk until smooth. Pour evenly over bread in pan. Sprinkle with cinnamon and nutmeg, if desired. Cover. Refrigerate at least 8 hours or overnight.
Heat oven to 350. Uncover pan. Bake 30 to 35 minutes or until lightly browned. Remove to cooling rack for 5 minutes to allow to set up. Top with sliced strawberries and sprinkle with powdered sugar. Serve immediately.
Serves 9. Brown sausage and cut into bite size pieces. Cut bread into bite size pieces. Layer bread, sausage and cheese in greased 8 x 12 casserole. Mix beaten eggs, milk and seasonings together and pour over sausage mixture. Saturate well. Dot butter over top. Cover and keep in refrigerator over night. Bake uncovered at 350 for 1 hour.