Healthy Spinach Dip

Recipe By : Holiday Fixings
Serving Size : 8 Preparation Time :0:10
Categories : Snack And Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ozs frozen spinach — drained and chopped
1 c fat-free mayonnaise
8 ozs fat-free sour cream
1/2 c onions — chopped
1 pkg fat-free ranch salad dressing

In a mixing bowl, combine spinach, mayonnaise, sour cream, onions, and
ranch salad dressing. Refrigerate for 2 hours or overnight for best flavor.

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Per serving: 58 Calories; less than one gram Fat (2% calories from fat); 2g
Protein; 10g Carbohydrate; 4mg Cholesterol; 365mg Sodium

Serving Ideas : Serve with crackers, garlic toast, or hollowed out loaf.

Title: Creme De Menthe Truffle Cups
Categories: Cookies
Yield: 24 servings

6 oz Vanilla-flavored candy
Coating
24 Tiny paper candy cups
6 oz Semisweet chocolate; cut up
2 tb Margarine or butter
Cut into pieces
1/3 c Whipping (heavy) cream
1/4 c Finely ground almonds
2 tb Creme de menthe

Recipe by: Betty Crocker’s Cookbook
Heat candy coating in double boiler over hot water until melted. Spread 1
teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is
thick and mounds when dropped from a spoon. Spoon mixture into decorating
bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
30 minutes or until chocolate mixture is firm. Peel paper from cups before
serving if desired. 24 CANDIES; 95 CALORIES PER CANDY.

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FRENCH CANADIAN PEA SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large — chopped
1/2 c Celery — chopped
1/4 c Carrots — grated
1/4 c Parsley — fresh,chopped
1 Bay leaf — small
1 t Savory, dried
-Salt and Pepper

“Newfoundland Pea Soup is very similar, but usually
includes more vegetables such as diced turnips and
carrots, and is often topped with small dumplings.
This soup is very good reheated.. The most authentic
version of Quebec’s soupe aux pois use whole yellow
peas, with salt pork and herbs for flavour. After
cooking, the pork is usually chopped and returned to
the soup, or sometimes removed to slice thinly and
served separately. Instead of fresh or dried herbs,
herbes salees (herbs preserved with salt) are often
used; they are available commercially or made at home.
Pea soup remains a popular dish in restaurants where
tourists enjoy a true taste of old Quebec. In some
variations, a little garlic, leeks, other vegetables
or a ham bone are added for flavour. For a thicker
consistency (though this is not traditional) a cup or
two of cooked peas can be pureed then returned to the
soup.”

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley,
salt pork, onion, celery, carrots, parsley, bay leaf,
savory and 1 tsp salt. Bring to a boil; reduce heat
and simmer until peas are very tender, about 2 hours,
adding more water if needed. Remove salt pork; chop
and return to soup. Discard bay leaf. Season to taste
with salt and pepper. MAKES 8 SERVING:

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Title: Sour Cream Soup
Categories: Soups/, Stews
Yield: 4 Servings

6 md Potatoes, peeled
6 c Water
3 lg Bay leaves
1 1/2 tb Caraway seeds (or to taste)
Salt to taste
1/8 c Flour (or more if necc.)
1/2 c Milk
1 pt (16 oz) sour cream (more if
-needed)
Chopped scallions as garnish

PREPARATION Dice the potatoes very small and put them into t he soup pot
with the water. Add the bay leaves, caraway seeds and salt. cook until the
potatoes are done. Do not drain the water.

Stir the flour into t he milk and make a paste. Pour this mixture into the
soup, stirring constantly while adding. This will thicken the soup. Add the
sour cream tot he soup, stirring constantly while adding. Let the soup
again come to a boil and then simmer it slowly for about 10 minutes. Remove
the bay leaves and serve hot or cold. Add some chopped scallions as garnish
on top of each serving.

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English Muffin With Ham, Tomatoes, And Pesto

Recipe By : japlady@nwu.edu (Rebecca Radnor)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick Butter
8 Oz. Cream Cheese
1 Clove Garlic, — minced
6 English Muffins — halved
12 Slices Deli Baked Ham, Cut To Fit Muffin Halves
12 Slices Tomato
4 Tbsp. Pesto — * see recipe below

Remove butter and cream cheese from fridge and allow to soften. Cream
together until fluffy. Blend in minced garlic.

Place the muffin halves on a baking sheet. Spead each with a portion of the
cheese mixture. Then top each muffin with a slice of ham and a slice of
tomato. Spread pesto on top of each tomato, using about 1 tsp. per tomato.
Place a dollop of the cream cheese mixture on top of that and bake at 400
degrees for about 20 mintes or unil the cheese has melted and is slightly
browned.

*Pesto:
4 cups fresh basil leaves, washed and stripped from stems
4 cloves of garlic
1/4 C olive oil
1/4 C pine nuts
1 cup freshly grated parmesan cheese.
Blend until a paste forms…you may have to shove it down with a spatula
several times in the blender container. A food processor does not do this
as well as a blender!
Freeze and cut into 1″ cubes any left over pesto and serve with pasta.

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Title: FLORENTINE CUPS
Categories: Cookies
Servings: 32

MMMMM——————————-BASE————————————
2 c HONEY ALMOND DELIGHT brand
-cereal, crushed to 1 cup
1 c Flaked coconut
1/2 c Raisins
1/2 c All-purpose flour
1 1/2 t Grated fresh orange peel
1/2 t Baking powder
1/2 t Ground cinnamon
1/2 c Packed brown sugar
1/3 c Butter or margarine
1/4 c Honey

MMMMM——————————ICING———————————–
1 T Butter or margarine,
-softened
1/2 c Powdered sugar
1 1/2 t Orange juice
Sliced almonds

TO PREPARE BASE, preheat oven to 350’F. Grease 32 miniature (1 3/4")
muffin cups. In large bowl, combine cereal, coconut, raisins, flour,
orange peel, baking powder and cinnamon; mix well and set aside. In small
saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium
heat until butter is melted and brown sugar is dissolved. Pour over cereal
mixture; blend well. Place 1 tablespoon mixture in each prepared muffin
cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be
soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool
completely.

TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar
and orange juice until smooth. With pastry tube, pipe a decorative swirl
on top of each cup. Garnish with sliced almonds.

Makes 32 cups.

MMMMM

Title: Walnut Bread
Categories: Bread Osg1966
Servings: 1

1 ea Egg
1 c Sugar
1 c Milk
1 ts Salt
3 ts Baking powder
3 c Flour
1/3 c Walnuts

Bake 45 – 50 minutes in slow oven.

Note: Slow oven is 300 – 350 F.

Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
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Pot Stickers (vegan)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Appetizers
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic — minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms — coarsely chopped
2 T low sodium soy sauce
1 1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly with
plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes.
Remove mixture from heat and place in colander to drain excess moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten each
ball of dough into a 3-4 inch circle. Fill each circle with about 1 T
filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot, add
pot stickers, seam side up, flattening slightly on the bottom.

When the bottoms of pot stickers are golden brown, add 1/2 C water per
pan.

Cover and steam for 20 minutes.

Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G
fiber

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NOTES : I usually use pot sticker “skins” found in the produce
section of my local supermarket – this is probably not as healthy
as the way outlined above, as I’m sure they are made with all
white flour, and I don’t know the fat content, but it does save
time, and they do an adequate job of holding the filling.

Also, you can freeze the “raw” pot stickers in a single layer on a
cookie sheet, and when solidly frozen, transfer to ziplocs or a
tupperware. Be Sure They are Solidly Frozen, or you will end up
with pot stickers en masse (trust me). To cook, just plop the
frozen pot stickers in a pan and proceed as usual.

BAKING POWDER BISCUITS (DIABETIC)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cakes
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
3 tb Baking Powder
1 t Salt
4 tb Shortening
3/4 c Milk, SKIM

Mix flour, baking powder, and salt together. Cut in
the shortening until it is evenly mixed with the dry
ingredients. Then ADD, Milk, mixing well.

Then Knead for a a 1/2 minute and roll out to about
1-1/2 inch in thickness. Cut with a Biscuit cutter.
Place the biscuits 1-1/2 inches apart on a greased
baking sheet. The BRUSH with the Milk and BAKE at 450F
oven degrees 10-12 minutes

One biscuit may be Exchanged for: 1 bread exchange or
1 fat exchange.

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KALAMARIA PARAYEMISTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Seafood
Main dish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg Small squid
1/2 c Corn oil
1 md Onion — finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine

Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes and beak
and discard. Clean dark skin from head and tentacles by pulling it off or
rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into
small pieces and keep aside. Remainder may be stored and fried later.

Clean out hood (body) and remove transparent backbone from inside. Pull or
rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir
in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon
stick, cloves, chopped squid, and salt and pepper to taste. Cover and
simmer over low heat for 10 minutes or until liquid is absorbed. Remove
cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and
hoods contract during cooking. Close top with wooden cocktail picks or sew
with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and simmer
gently on low heat for 1 hour or until squid is tender. Add a little water
to pan if necessary during cooking. Serve hot or warm as a mezethaki
(appetizer).

Source: The Complete Middle East Cookbook – by Tess Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias

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