One ingredient 5 ways: Chives

CHIVE BISCUITS
Preheat oven to 205°C. In a bowl combine, 2 cups self-rising flour, 1 tablespoon sugar, 1 tablespoon chopped fresh chives, 1/4 teaspoon dried thyme, and 1 teaspoon salt. Stir in 1-1/2 cups light cream until dough just forms, knead 10 times until smooth. Roll dough to 1/2” thick. Cut dough into 12 biscuits. Using a flour-based cooking spray, spray a cookie sheet. Place biscuits on cookie sheet, brush with 1 large egg, lightly beaten. Bake for about 8 minutes or until light golden brown.
GARLIC-CHIVE POTATOES
Scrub 6-8 small red potatoes, leave jackets on. Boil until tender. Cool enough to handle easily. Cut into quarters. Mix 2-3 cloves, finely chopped or equivalent prepared chopped garlic and 1 tablespoon chopped fresh chives or 1 teaspoon freeze dried in 2 tablespoons oil in a bowl. Mix potatoes in oil mixture and place in small casserole or baking pan, using the mixture over the potatoes. Sprinkle with parsley and pepper to taste. Cover. Bake in oven at 175 degrees C for 30 minutes.
CHIVES AND ONION DIP MIX
Combine 8 tablespoons chives, 4 1/2 tablespoons chopped onion, 2 tablespoons garlic salt, 2 tablespoons granulated garlic, 1 1/2 tablespoons celery seed, 1 teaspoon ground black pepper in a plastic bag or air-tight container. Makes about 10-15 dip servings. To prepare the dip for chips and vegetables, combine together one tablespoon of the above mix with 1/2 cup mayonnaise and 1/2 cup sour cream. A tablespoon of fresh parsley, cilantro or 1/4 teaspoon of paprika can be sprinkled over the top of dip at serving time for added colour. Cover and refrigerate for 1-2 hours before serving. Keep prepared mix refrigerated. The dry dip mix can also be used as seasoning for meats, vegetables, etc.
CHEDDAR CHIVE CRISPS Combine 2 cups shredded Cheddar cheese with 1/2 cup soft butter, 1/2 teaspoon salt, dash cayenne onion powder and 2 tablespoons finely chopped chives or parsley. Sift 1 1/2 cups flour, measure add to cheese. Mix until smooth dough forms. Divide dough in half and shape into a log about 1 inch in diameter. Wrap in waxed paper and chill. Slice 1/8 inch slices and bake on lightly greased cookie sheet at 175 C degrees for 10 minutes or until lightly browned.
CHIVE AND MUSHROOM SOUP
Combine 1 1/2 cups cooked rice and 1 cup of chicken broth in a blender; puree. Pour into a saucepan. Add 3 cups of chicken broth, 1 1/2 cups finely chopped celery, 115g mushrooms, finely chopped, 1/4 cup chopped fresh or frozen chives and freshly ground black pepper, to taste. Cook and stir over medium heat until vegetables are cooked and soup is thickened. Serve immediately.
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