Sauté mushroom caps in 2 T. margarine;. Add 1/2 t lemon juice. Put aside. Chop stems, 1 small onion fine; sauté. Add 1/4 c. bread crumbs or oat bran, 1/4 c. chopped pecans; 1/4 t dried basil, perhaps 3 T grated cheese. Press into caps, reheat under broiler.

1 pkg frozen, chopped spinach
1/2 c. yogurt
1 green onion, minced
1/2 t. instant chicken bouillon
1/4 t. garlic powder
1 t. lemon juice
12 oz. mushrooms, stems removed
2 oz. mozzarella, shredded
Thaw spinach; drain well. Combine with yogurt, onion, garlic, bouillon and lemon juice. Mix well and chill at least 2 hr. Stuff mushroom caps. Arrange in rings on glass dish. Top with cheese; cover with plastic wrap. Microwave on HIGH 3 min.

24 large mushrooms
2 t. olive oil
1 small clove garlic, crushed
3 heaping T. whole-wheat bread crumbs
1/4 c. onions, finely minced
1 T. egg white
1/4 t. dried parsley
1 T. melted butter
Rinse mushrooms and remove stems. Dice 6 of stems and reserve. Sauté garlic, onions, and parsley in oil, stirring until onions are translucent. Drain liquid. Stir in bread crumbs, egg white, and butter, mixing thoroughly. Fill mushrooms; bake on foil-covered pan at 350 for 15 min.

4 large Portabello mushrooms, stems of the mushrooms chopped
4 tablespoons soy sauce
2 tablespoons + 1 teaspoon olive oil
1/4 cup onions, chopped small
1 clove garlic, chopped
1/4 teaspoon dried oregano
1 clove garlic, chopped
1/2 teaspoon dried oregano
3 tablespoons bread crumbs
water
Remove stems of mushrooms and chop into small pieces. Mix the soy sauce and 2 tablespoons olive oil together in a small bowl. Dip the mushrooms into this mixture on both sides, then place on a baking sheet and broil for 15 minutes. Meanwhile - heat 1 teaspoon of olive oil in a skillet and add the onions, garlic, oregano, mushrooms stems, crumbs salt and a splash of water to keep from sticking. Saute for 3 minutes then spoon onto the mushroom caps. Return to the broiler for 1 minute

Clean 1 lb fresh button mushrooms. Combine the following in a large saucepan: a1/4 c. chopped onion, 1/2 cloves garlic, finely chopped, 2 T. chopped parsley, 2 bay leaves, 1/4 t. tarragon, 1/2 c. dry white wine, 1/4 c. white vinegar, 2 T. olive oil, 1/2 T. lemon juice. Add mushrooms and bring to boil. Reduce heat and simmer, covered, 8-10 min. Cool. Refrigerate in marinade at least 2 hours. Drain.

Work 1/2 lb grated cheddar cheese and 1 1/4 c. flour together. Add 1/2 c. melted butter. Mold 1 t. of cheese dough around olive. Bake at 400 for 15 - 20 minutes.

Drain 1 pkg thawed spinach and squeeze; combine with 1 c. ricotta, 1 egg white, 1/3 c. grated parmesan cheese, 1/4 c. finely minced green onion, 2 t. basil leaves, 1 clove garlic minced. Take 24 thin slices of lean ham; cut 2 1/2" square from each. Spray mini muffin pan. and place 1 square/cup. Fill with 1 T. spinach mixture. Bake at 350 for 15-18 min. Cool slightly; remove from pans.

Marinated Olives

2 cups assorted olives
2 cloves garlic, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary leaves
1/2 lemon, cut in half and segmented like a grapefruit.
Toss all ingredients together in a bowl. Marinate for an hour or longer at room temperature. Refrigerate overnight if not using immediately. (Remove from the refrigerator an hour or two before serving.)

Line large strainer with 3 layers of paper towels. Spoon in 2 c. plain or flavored (lemon or vanilla) low fat yogurt without added gelatin or stabilizers. Place bowl beneath, but not touching strainer, to catch whey. Cover and refrigerate until at desired consistency, from 20 min. to 8-- 12 hrs. Makes about 1 cup. Can mix with 1 clove minced garlic, 1 T. minced parsley, 1 t. dried herbs (dill/savory, tarragon/chervil, rosemary/thyme, etc.)
Normandy Onion Dip
Mix 2 c. yogurt cheese with 1 envelope onion soup mix. Cover and chill at least 2 hrs.
Blue Cheese Dip
Mix 1 c. yogurt cheese with 2 T. crumbled blue cheese.
Spiced Honey Dip
Mix 1 c. yogurt cheese, 2 T. honey and 1/2 t. ground nutmeg. Cover and chill. Good with fresh fruit.

Combine package of original ranch dressing mix to 1 cup of non fat yogurt and 1 T. eggless mayonnaise. Yogurt mixed with Dijon mustard is also a good dip/dressing. Great with veggies, shrimp, what have you

Baked Spinach Artichoke Dip

1 (10-oz.) pkg. chopped frozen spinach
1/2 (8-oz.) pkg. low or no fat cream cheese
2 ounces butter
1 tablespoon lemon juice
1/2 (13.75-oz.) can artichoke hearts, drained
1/4 cup 6 teaspoons crushed crackers
Preheat oven to 350°F. Cook spinach according to package directions. Drain well; gently squeeze out any excess liquid.In a medium saucepan, melt cream cheese and butter of medium heat. Add spinach and lemon juice. Stir well and remove from heat. Slice artichoke hearts and arrange in the bottom of a 1-1/2 quart baking dish. Spoon spinach on top and sprinkle evenly with crackers. Bake for 30 minutes, or until thoroughly warmed. Serve immediately.

1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) low or no fat cream cheese, softened
1/2 cup no fat sour cream
2 tablespoons low-fat salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup low-fat cheddar cheese, grated
pinch garlic salt
paprika, for garnish
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Can add chopped green onions. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip.

2 - 8oz pkgs. low or no-fat cream cheese, softened
1/2 cup low-fat mayonnaise
1/4 cup dry white wine
2 green onions, chopped
2 lb. round loaf of bread, wheat or rye
2 cloves garlic, minced
1/2 tsp worcestershire sauce
1 lb. crab meat
1/4 cup chopped pimento
Mix and beat cream cheese until fluffy. Add mayonnaise, wine, green onions, garlic and worcestershire sauce. Mix until smooth. Stir in crab meat and pimento. Scoop out center of bread to make basket. Place bread on baking sheet; fill center with crab mixture. Bake at 350 F for 45 minutes. Serve with crackers or fresh vegetables.

1 tablespoon olive oil
1 cup finely minced yellow onion
1 tablespoon finely minced garlic
2 tablespoons low-fat cream
1/2 pound low or no-fat cream cheese
1 pound lump crabmeat
1 teaspoon chopped parsley
1 teaspoon chopped basil
1 teaspoon chopped chives
1. Heat the olive oil in a heavy-bottomed sauce pan over medium heat. Add the onions and garlic and sauté for 2 minutes, stirring to prevent browning. Add the heavy cream and stir to combine. Add the cream cheese and whisk until all of the cheese is melted and you have a smooth mixture.
2. Remove the pan from the heat and place the mixture in a bowl. Let it cool for 10 minutes at room temperature. Fold in the crabmeat, herbs and seasonings. Serve immediately or refrigerate and serve chilled. Accompany with Herb Toasts.

Herb Toasts

3/4 cup olive oil
2 teaspoons mashed garlic
1 tablespoon very finely minced chives
1 tablespoon very finely minced basil
1 tablespoon very finely minced parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 long loaf of fresh, crusty French bread
1. Preheat oven to 350 degrees F.
2. Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 250 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color.

Lowfat Creamy Crab Dip

1/2 cup nonfat sour cream
2 tablespoons lowfat mayonnaise
1 tablespoon nonfat milk
[1 tablespoon prepared horseradish]
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 (8-ounce) package fat free cream cheese
1 cup reduced fat cheddar cheese, shredded
1/2 pound fresh or frozen crabmeat, drained and/or thawed
1/8 teaspoon paprika
Process until smooth, add crab. Spoon mixture into a bowl; stir in cheese and crabmeat. Cover and chill. Sprinkle with paprika and serve with crackers or breadsticks

1 c. non-fat vanilla yogurt
1 T. unsweetened cocoa powder
4 peaches OR nectarines, sliced
Dip sliced fruit in 1 T. lemon juice mixed with 1 c. water to prevent from browning. Combine yogurt and cocoa for dip.

1/2 c. pasteurized egg substitute
2 T. fresh lemon juice
1/3 c. butter, melted
In processor, blend egg, juice. Through feed tube, pour in boiling margarine. Blend until slightly thickened. Makes 1 cup.

After sautéing meat in butter, remove. In bowl combine 3 T. flour, 2 t. instant Chicken bouillon, 1/4 t. garlic powder. Gradually stir in 1 c. water and 1/2 c. red (Marsala, if possible) wine until all is dissolved. Add to skillet; cook on medium 5 min., stirring until thick. Add 1 c. sliced fresh mushrooms and heat one minute more. You may add meat in briefly to reheat.

Melt 3 T. margarine in medium saucepan; stir in 1/4 c. flour. Cook over medium heat 1 minute, stirring constantly. Stir in 2 1/2 c. skim milk; heat to boiling and boil until thickened, 1-2 minutes. Reduce heat to low and stir iin 1/4 c. Parmesan cheese, 1/2 t. salt, and 1/8 t. ground nutmeg; cook 1-2 minutes.

Dissolve 1 1/2 T. cornstarch in 1 c. white wine. Combine 1 lb. mushrooms, thinly sliced; 1/4 c. onion, diced; 1 clove garlic, minced 2 c. defatted chicken stock, 1 T. Italian seasoning and bring to boil. Reduce het and simmer 3-4 minutes. Thicken with cornstarch and wine mixture, stirrring constantly. Simmer gently another 3-5 minutes. Season with salt and pepper.

2 T. margarine, flour
1 1/4 c. skim milk
1/4 c. chopped fresh parsley
1/4 c. chopped fresh dill or 1 t. dried dill
3 T. Dijon mustard
1/4 t. salt
Melt butter; stir in flour. All at once, add milk. Cook and stir until thickened and bubbly. Cook and stir 1 min. more. Stir in parsley, dill, mustard, salt; stir until well combined. Serve with fish.

Combine 3/4 c. non-fat mayonnaise, 2 T. mustard, 1/4 c. parsley, 1/4 c. scallions, lots of dried tarragon, and chopped up dill pickle.

12 c. raw nuts
1/2 c. fresh basil or 1/4 c. dried basil
1/4 c. fresh parsley
2 T. olive oil
2 cloves garlic, chopped
1/4 t. salt
Blend in processor.

Sauté some onions in olive oil. Add can of evaporated skim milk. Heat but don't boil. Add 3/4 c. parmesan cheese, stir. Add cooked linguine, about 4 T. fresh basil, parsley and mint, and some proscuitto (lean, thinly sliced ham). Heat briefly.

Combine in processor or blender 1/4 c. tahini (with oil poured off), 2 c. non-fat sour cream, 2 cloves chopped garlic, some scallions or onions, parsley or coriander, 2 t. lemon, 3 T. pine nuts. If not thick enough, add non-fat mayonnaise.

Combine 1/2 c. nonfat plain yogurt, 2 T. capers, 2 t. Dijon mustard, 3 t. parsley, chopped in 1 cup measure and microwave 30-60 seconds,, just until warm.