Apple-Raisin Dressing
3 medium stalks celery (with leaves) — chopped (about 1 1/2 cups)
1 medium onion — chopped (about 1/2 cup)
1 cup margarine or butter (2 sticks)
8 cups soft bread cubes (about 13 slices)
1/2 cup raisins
1 1/2 teaspoons salt
1 1/2 teaspoons dried sage leaves
1/4 teaspoon pepper
3 medium tart apples — chopped (about 3 cups)
Heat oven to 350ş. Grease rectangular pan, 13 × 9 × 2 inches, or 3-quart
casserole. Cook celery and onion in margarine in 10-inch skillet, stirring
frequently, until onion is tender. Stir in about one-third of the bread
cubes. Place in deep bowl. Add remaining bread cubes and ingredients;
toss. Place in pan.
Cover and bake 15 minutes. Uncover and bake about 15 minutes longer or
until hot and slightly crisp.
Per serving: 507 Calories (kcal); 33g Total Fat; (56% calories from fat); 6g Protein; 49g Carbohydrate; 0mg Cholesterol; 1254mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 6 1/2 Fat; 0 Other Carbohydrates
Quick Guacamole
2 large ripe avocados
1 tablespoon lime juice
1/3 cup chunky-style salsa
Tortilla chips, if desired
Scoop out the avocado pulp into a medium bowl, using a spoon. Add the lime
juice, and mash the avocado with a fork.
Stir in the salsa. Serve with tortilla chips. Cover and refrigerate any
remaining dip.
Yield:
“2 Cups”
Per serving: 21 Calories (kcal); 2g Total Fat; (75% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large knife, such as a chef’s knife
Tips
Firm, unripe avocados are usually what are available in the
supermarket. Let the avocado ripen at room temperature until it
yields to gentle pressure but is still firm.
The lime juice keeps the color of the mashed avocado from
darkening. Add it to the avocado pulp as soon as possible.
Cream Cheese Fiesta Spread
1 (8 ounce) package cream cheese
1/4 cup salsa
1/4 cup apricot preserves or orange marmalade
1 tablespoon chopped fresh cilantro or parsley
1 tablespoon finely shredded Cheddar cheese
OR
1 tablespoon finely shredded Monterey Jack cheese
1 tablespoon chopped ripe olives
Assorted crackers, if desired
Place block of cream cheese on the plate, and let stand at room
temperature about 30 minutes to soften it slightly before serving. Or to
soften in the microwave, remove foil wrapper and place cream cheese on
microwavable plate; microwave on medium (50%) 1/2 to 1 minute.
Mix the salsa and preserves, and spread over cream cheese. Sprinkle with
the cilantro, cheese and olives. Serve with crackers.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 130 Calories (kcal); 10g Total Fat; (69% calories from fat); 3g Protein; 8g Carbohydrate; 32mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: serving plate or dinner plate
Crunchy Cream Cheese-Raspberry Spread: Omit salsa, preserves,
cilantro, cheese and olives. Spread 1/3 cup raspberry spreadable
fruit over the cream cheese. Sprinkle with 2 tablespoons each of
finely chopped toasted almonds, miniature semisweet chocolate
chips and flaked coconut.
Curried Cream Cheese-Chutney Spread: Omit salsa, preserves,
cilantro, cheese and olives. Spread 1/3 cup chopped chutney over
the cream cheese. Sprinkle generously with curry powder. Sprinkle
with 1 tablespoon each of chopped peanuts, chopped green onions,
raisins and chopped cooked egg yolk.
Lighter Cream Cheese Fiesta Spread: For 1 gram of fat and 55
calories per serving, use fat-free cream cheese.
Tips
If the preserves or marmalade contain large pieces of fruit, snip
them into smaller pieces with a kitchen scissors.
A wide selection of salsas is available in the supermarket,
including fresh salsa in the refrigerated section. Some are mild,
some quite spicy. Choose the one you prefer.
Gourmet Oregon Hazelnut Butter
1/2 cup butter or margarine
2 teaspoons lemon juice
1/3 cup Oregon hazelnuts — finely chopped
1/2 teaspoon salt
Dash celery salt
Dash cayenne pepper
Soften butter or margarine until just workable. Add other ingredients and
thoroughly blend together. Serve at room temperature to top fish, chicken
or warm vegetables. Will top six salmon steaks generously.
Per serving: 185 Calories (kcal); 20g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
SOUR CREAM CHILI BAKE
1 pound Ground beef
1 can Pinto beans, drained (15 oz)
1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)
1 cup Shredded process Amer cheese
1 tablespoon Instant minced onion
1 cup Water
4 cups Corn chips
1 cup Sour cream
1/2 cup Shredded process American cheese
Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
RUSSIAN CHICKEN 2
* 1 bottle Russian dressing (16 oz.)
* 1 envelope onion soup mix
* 1 jar apricot preserves (10 oz.)
* 4 pieces chicken — (4 to 6)
* Seasoned salt and pepper to taste
Combine dressing, preserves and onion soup mix in bowl and pour into a slow cooker/Crock Pot. Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)
Serves 4 - 6.
CROCKPOT DRESSING
1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter
Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low.
CROCKPOT AZTEC BLACK BEANS
1 lb. dried black beans (or turtle beans)
16 oz. jar of salsa (your favorite kind)
-Rinse black beans, removing any stones or foreign objects. Cover with water, soak
all night.
-Drain beans and place in cp with salsa. Add enough water to just cover beans.
Cover and cook on low 8-10 hours.
CLASSIC SWISS FONDUE
* 1 clove garlic
* 2 1/2 cups dry white Rhine, Chablis or Riesling wine
* 1 TBS lemon juice
* 1 lb. Swiss cheese, grated
* 1/2 lb. Cheddar cheese, grated
* 3 TBS flour
* 3 TBS kirsch
* Freshly ground nutmeg
* Pepper
* Paprika
* 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks, dip bread cubes into fondue.
About 2 quarts
ARTICHOKE & CHEESE DIP
* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.
CORNBREAD DRESSING
3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and “set”.
8 servings.
Each serving 3/4 cup.
Exchange: 1 bread and 1/2 fat.
BUTTERMILK DRESSING
1/3 c. low fat yogurt
1/2 c. buttermilk
3 tbsp. reduced calorie mayonnaise
1 tbsp. dry Ranch style dressing mix Combine, cover tightly, keep 5 days.
Makes 1 cup.
1 serving = 2 tablespoons. 1 serving = 1/2 fat.
LOW - CALORIE COOKED DRESSING
1/3 c. instant non-fat dry milk
1 1/4 tsp. dry mustard
1 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. all-purpose flour
1 med. egg
1 c. water
2 tbsp. white vinegar
1 tbsp. margarine
Sugar substitute 6 tsp. sugar
Combine dry ingredients in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from heat; add margarine and sweetener, blend well.
Pour into 1 pint jar, cover. Store in refrigerator.
Nutrition Note: Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.
PINEAPPLE SALAD DRESSING
1 c. pineapple juice
1/2 c. sugar
1 tbsp. cornstarch
1 egg white, beaten
Pinch of salt
2 tbsp. lemon juice
1/4 tsp. grated lemon rind
Cook pineapple juice, cornstarch and salt until thickened. Fold in stiffly beaten egg white last. Whipping cream can be added if a richer dressing is desired.
YOGURT SALAD DRESSING
2 c. yogurt
3-4 tbsp. soy sauce
1/4 c. toasted sesame seeds
2 tbsp. celery seeds
2 tbsp. dill weed
1 tbsp. onion, chopped
Combine ingredients and blend in blender.
LOW CALORIE SALAD DRESSING
1/2 c. cottage cheese
1/2 c. buttermilk
1/2 lemon, peeled and seeded
1 tsp. salt
1/2 tsp. paprika
1/2 green pepper
4 radishes
Dash of salt
Put all the ingredients in a blender and blend until the green pepper and the radishes are finely chopped.
LOW-CALORIE TOMATO DRESSING
1 c. tomato juice
1/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. onion salt
1 tbsp. steak sauce
Combine all ingredients and beat well to mix thoroughly. Chill. Good on salad greens. Makes 1 1/2 cups. Total calories: 458; 19 calories per tablespoon.
THOUSAND ISLAND DRESSING 2
Stir together:2 c. plain yogurt
2 hard-cooked eggs, minced
Enough catsup to make a coral color
Variations - Add one or two envelopes of Equal if a sweeter dressing is desired. Use steak sauce if a sharper flavor suits you better.
ZERO SALAD DRESSING
1/2 c. tomato juice
1 tbsp. onion, finely chopped
2 tbsp. lemon juice or vinegar
Salt & pepper to taste
Chopped parsley or green pepper, horseradish or mustard may be added if desired. Combine ingredients in a jar with a tightly fitted top. Shake well before using. Use as desired.
DIABETIC SALAD DRESSING
46 oz. low sodium V-8 juice
1 tbsp. wine vinegar
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 packet Equal
Mix the ingredients together and chill. Shake before using.
Yogurt Cheese 4 Ways
This is nice served with grilled eggplant
1 quart plain yogurt
Dash of salt
1 tbs. olive oil
Your choice of herbs such as:
• Minced garlic, mint, parsley and scallions or chives
• Back pepper and chopped mint
• Lovage, parsley or celery leaves
• Minced herbs mixed together, thyme, marjoram, basil, parsley
Dampen cheesecloth in cold water, wring it out and line a sieve.
Fold the cloth over several layers.
Put the yogurt into the sieve and tie the ends of the cloth together and hang the bag on the handle of a wooden spoon over a bowl.
Put this in the refrigerator and let it stand all day or night.
The whey will drip out and leave the yogurt thick with the texture of a soft and creamy cheese.
To serve scrape away the cheese from the cheesecloth and add the herbs.
Serve it plain or drizzle a little oil over the top.
Cook’s note: Can be stored covered in the refrigerator for up to 2 weeks.
Yield: 1 pint
Sushi Roll
2/3 cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
1/2 pound crabmeat, flaked
In a medium saucepan, bring 1 1/3 cups water to a boil.
Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt.
Blend the mixture into the rice.
Preheat oven to 300 degrees F.
On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
Center one sheet nori on a bamboo sushi mat.
Wet your hands.
Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
Lift the end of the mat, and gently roll it over the ingredients, pressing gently.
Roll it forward to make a complete roll.
Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife.
Cook’s tip: If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dishtowel.
Serves 8
Smoked Salmon Salad with Grapefruit and Avocado
3 tbs. balsamic vinegar
2 tsps. grated orange peel
2 tsps. honey
2 tsps. olive oil
¼ tsp each Salt and ground pepper
6 cups mixed baby greens
2/3 cup red onion, thinly sliced
4 ounces sliced smoked salmon (lox)
16 peeled ruby grapefruit segments
¼ avocado, peeled, pitted and cut into thin wedges
1. Whisk together vinegar, orange peel and honey in a large bowl to blend, gradually whisk in the oil.
2. Add salt and pepper to taste.
3. Add baby greens and onion and toss.
4. Arrange the salmon on one half of the platter and arrange the baby greens on the other half.
5. Arrange the grapefruit sections and the avocado around the outside edges of the platter.
Serves 4
Grilled Shrimp with Pineapple Salsa
Nonstick vegetable oil spray
36 uncooked large shrimp, peeled, de-veined
5 tablespoons olive oil
5 tablespoons fresh lime juice
1/2 large pineapple, peeled, cut into 1/2-inch-thick slices, cored
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño chili
• Spray grill with nonstick spray; preheat barbecue at medium to high heat.
• Thread shrimp on 6 skewers.
• Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend.
• Brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper.
• Grill pineapple until just tender, about 4 minutes per side.
• Transfer to work surface.
• Cut pineapple into 1/2-inch pieces.
• Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice.
• Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes.
• Serve with salsa.
Serves 6.
Eggplant Spread with Yogurt and Herbs
Herbed Yogurt:
½ cup plain yogurt
2 garlic cloves, minced
1 tsp. finely chopped oregano or ½ tsp. dried
½ tsp. chopped thyme leaves or pinch of dried
¼ tsp. black pepper
Eggplant:
1 medium size eggplant
1 large garlic clove, cut into slivers
1 bay leaf
Several thyme branches
1 tbs. olive oil
1 tsp. lemon juice
¼ tsp. salt
¼ tsp. pepper
Herbs for garnish
Preheat oven to 400 degrees F.
• Cut 5 or 6 long slits in the eggplant and place a sliver of garlic into each slit.
• Wrap the eggplant together with the bay leaf and thyme tightly in foil and bake until completely soft all over, about one hour. –
• Time depends on the size of the eggplant you use.
• If the eggplant is really big turn it after 45 minutes and make sure it is tender to the touch and at the stem end.
• When cooked remove the eggplant from the oven and open the package and let it sit for 5 minutes or so.
• Discard any liquid.
• When the eggplant is cool enough to handle, scrape the flesh away from the skin and put it in a food processor and add the yogurt mixture and the olive oil.
• Process it until smooth but not too much to leave it with some texture.
• Stir in the lemon juice and season with salt to taste.
• Turn the puree out into a bowl and season with herbs and pepper or chopped scallions and parsley.
• Serve at room temperature with pita bread or crackers.
Yield: 1½ cups
Cucumbers in Yogurt with Garlic
2 cups plain whole milk yogurt
1 (14 to 16-oz) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
1/2 teaspoons kosher salt
1 medium garlic cloves
1 tsp. fresh dill, minced
• Drain yogurt in a paper-towel-lined sieve set over a bowl 1 hour.
• Discard liquid.
• Option: use Greek yogurt if you can find it.
• While yogurt drains, cut cucumber into 1/2-inch cubes.
• Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, and then drain 1 hour.
• Rinse cucumber and pat dry.
• Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife.
• Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.
Cooks’ note:
• Cucumbers in yogurt can be made 2 hours ahead and chilled, covered.
• Bring to room temperature before serving.
Makes 4 servings
Cottage Cheese Spread with Herbs
1 cup low-fat (1%) large curd cottage cheese
2 tablespoons fresh lemon juice
1/3 cup chopped fresh flat-leaf parsley
4 tablespoons finely chopped fresh chives
1/8 teaspoon salt
1/4 teaspoon white pepper
• Serve on multigrain bread, cut into 4 slices and lightly toasted
• Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes.
• Stir in parsley, chives, salt, and pepper.
• Chill spread, covered, about 1 hour so the flavors can develop.
Yield: 4 servings.
Bean Dip 2
1/2 pound uncooked cannellini beans
1 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh sage
Salt
Soak the beans in salted water overnight.
Rinse and add new water to cover.
In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes.
Drain the beans and mash them with the olive oil until you achieve a creamy texture.
Mix in the garlic and sage.
Season with salt to taste.
Serve cold.
Cook’s note: It last 3 days in the refrigerator
Serves 6
Asian Oysters on the Half Shell
1/3 cup rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 green onion (green part only), thinly minced
1 teaspoon grated lemon peel
1 tsp. lemon juice
12 fresh oysters
• Combine first 4 ingredients in small bowl.
• Let stand 15 minutes.
• Use a good oyster knife—don’t try this recipe until you have one!
To open oysters:
• Using towel, hold oyster flat on work surface, flat shell up.
• Insert tip of oyster knife into hinge and twist to open shell.
• Slide knife along inside of upper shell to free oyster from shell; discard upper shell.
• Slide knife under oyster to free from lower shell.
• Leave in shell.
• Repeat with remaining oysters.
• Arrange oysters on edge of two plates.
• Divide sauce between 2 small bowls.
• Place one bowl in the center of each plate and serve.
Serves 2.
Zesty Dip for Vegetables
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1/8 teaspoon dried crushed red pepper
¼ tsp. white pepper
Dash of salt
1. Mix together and use with your imagination.