FRIENDS 13
FRUIT 'N CHEESE DIPPERS
Serve fruit and cheese on skewers
Dip
1 cup plain yogurt
2 tablespoons honey
Dippers
4 cups your favorite fresh fruit cut into 1/2-inch pieces (bananas, apples, strawberries, mandarin orange slices, grapes, pears, pineapple,
1/4 pound slice (3/4-inch thick) deli cheddar Cheese cubed
1/4 pound slice (3/4-inch thick) deli Swiss Cheese cubed
Stir together yogurt and honey in small bowl. Cover; refrigerate at least 30 minutes. Assemble dippers by alternating fruit pieces and cheese cubes on skewers. Serve with dip. Dip fruit pieces in lemon juice to prevent discoloration
BROCCROLLI - serves 4
1/2 package of lasagna pasta
1 can of mushrooms
16 ounce bag of chopped broccoli
16 ounce container of ricotta cheese
16 oz pkg of shredded mozzarella cheese
1 tablespoon of italian seasoning
1 jar of spaghetti sauce
1 cup of parmesan cheese
Cook lasagna noodles as directed on the package. Meanwhile, mix together mushrooms, broccoli or spinach, ricotta cheese, mozzarella cheese, Italian seasoning, and 1/2 cup Parmesan cheese. When noodles are cooked, drain. Lay one noodle out flat and spread mixture down middle of noodle. Roll noodle up to make Broccrollis! Continue with rest of noodles and lay in shallow baking dish. Spread spaghetti sauce over tops of all and sprinkle with remaining Parmesan cheese. Cover and bake at 350º for 30 minutes. Remove cover and bake for another 10 minutes or until fully heated.
COFFEE SHAKE - Serves: 4
1/2 cup cold fat free milk
1/3 cup GENERAL FOODS INTERNATIONAL COFFEES Sugar Free Fat Free French Vanilla Cafe Flavor
1 can (8 oz.) crushed pineapple in juice, drained
1 small ripe banana
1 pt. (2 cups) fat free no-sugar-added vanilla ice cream, softened
Place milk, flavored instant coffee, pineapple, banana and ice cream in blender container; cover. Blend on high speed until smooth. Garnish with thawed Cool Whip Topping and toasted Coconut, if desired.
Toast Coconut: Thinly spread coconut in shallow baking pan. Bake at 350º for 7 to 12 minutes, stirring occasionally, until lightly browned
PEANUT BUTTER BARS - Serves: Makes 24
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
3 cups spoon size Shredded Wheat Cereal, coarsely crushed
3/4 cup raisins
1/2 cup chopped Dry Roasted Unsalted Peanuts
mix sugar, syrup and peanut butter in 2-quart microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until bubbly around edge; stir until well blended, stir in cereal, raisins and peanuts. Press firmly into greased 8-inch square pan; cool, cut into bars. Store in airtight container. Substitute honey for corn syrup.
EGG & ASPARAGUS ROLL-UPS
Cook and peel eggs and shred cheese up to 3 days before using. Bag separately and refrigerate. Prepare rollups through Step 6 and the Garnish up to 1 day ahead. Refrigerate.
3 lbs asparagus, each spear about 1/2 in. thick (you'll need 3 to 4 per rollup)
12 oven-ready no-boil lasagna noodles
1 jar (16 oz) light Parmesan Alfredo sauce
1 1/3 cups 1% lowfat milk
1 tsp nutmeg
8 oz Gruyère or Monterey Jack cheese, shredded (2 cups
8 hard-cooked large eggs (reserve 2 for garnish
Garnish: sieved reserved hard-cooked eggs and 1/4 cup chopped parsley
Bring a large pot of water to boil. Have two 13 x 9-in. baking dishes ready. Cut bottoms off asparagus to make 6-in.-long spears, boil 2 minutes or until crisp-tender. Remove, cool under gently running cold water. Drain well; pat dry. Add noodles; let soak 5 to 6 minutes. Remove, spread out on paper towels to drain, whisk Alfredo sauce, milk and nutmeg to blend. Spread 1/2 cup over bottom of each baking dish to cover. For each rollup: Place 3 or 4 asparagus crosswise on a noodle. Sprinkle with 1 T cheese. With an egg slicer, cut 1 egg. Lay half the slices on the asparagus (save other half for another rollup). Drizzle egg with 1 T sauce; sprinkle with 1 T cheese. Roll noodle around filling; place seam side down in baking dish, Continue making rollups, 6 per dish. Cover noodles completely with remaining 11/2 cups sauce; sprinkle with remaining 1/2 cup cheese. Cover tightly with foil.
To serve: Heat oven to 375°. Bake, covered, 25 to 30 minutes until asparagus and noodles are tender and rollups are hot. Garnish with egg-parsley mixture.
TURKEY MEAT LOAF
2 pounds ground turkey breast
1 cup quick-cooking oats
1 medium onion, chopped
1/2 cup shredded carrot
1/2 cup skim milk
Egg substitute equivalent to 1 egg
2 tablespoons ketchup
1 teaspoon garlic powder
1/4 teaspoon pepper
TOPPING:
1/4 cup ketchup
1/4 cup quick-cooking oats
combine the first nine ingredients; mix well. Press into a 9-in. x 5-in. x 3-in. loaf pan that has been coated with cooking spray. Combine topping ingredients; spread over loaf. Bake, uncovered, at 350º for 65 minutes or until juices run clear. Yield: 10 servings.
1 cup (8 oz fat-free cottage cheese
1 cup (8 oz nonfat plain yogurt
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon crumbled blue cheese
In a blender or food processor, combine cottage cheese, yogurt, onion and garlic; process until smooth. Stir in blue cheese. Store, covered, in the refrigerator. Yield: 1-3/4 cups.
DILLY VEGETABLE SPREAD
2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
1 tablespoon dill pickle juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 large tomato, seeded and diced
4 medium dill pickles, diced
1 medium green pepper, chopped
1 medium onion, chopped
1/2 pound fully cooked ham, diced
1/2 pound American cheese, diced
Crackers
In a bowl, beat cream cheese until smooth. Add next five ingredients; mix well. Stir in tomato, pickles, green pepper, onion, ham and cheese. Chill. Serve with crackers. Yield: 6 cups.
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