Bread Sticks:
1 cup warm water 115-120 degrees
1 pkg dry yeast
1/4 cup oil
1/2 tsp salt
3 cups flour
Dissolve yeast in warm water. Stir in oil, salt and 2 1/2 cups flour with spoon until mixture is stiff. Place on floured board and knead for 10 min using the last 1/2 cup flour until the dough is smooth and not sticky. Roll into ball and place in greased bowl with smoth side up and lightly greased on top. Allow to raise 1 hour, punch down, rais another hour, punch down and let rest 10 minutes. Roll into sticks and place on ungreased cookie sheets. Cover and let raise 1 hour. Bake 25 minutes or so in 350 degree oven until golden brown. Remove immediately from cookie sheets.
Sun dried Tomato Dip:
1/2 lb sun dried tomatoes, not in oil
2 cups water
10 medium cloves garlic, mashed and peeled
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 1/4 c. olive oil
1/4 c. vegetable oil
Microwave oven method:
Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2 inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in high wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed.
Transfer to a 1 1/2 qt. souffle dish. Pur 3/4 c of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic and cook for 5 minutes. Prick plasic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth.
Scrape into a large bowl an stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a a tighly fitting lid. The dip will keep as long as a month, so think about making the whole quantity.
Source: unknown
Prepared by: Margarette for the June 2004 meeting.