1/2 c. boiling water
1/4 c. butter
Heat until butter melts. Then add 1/2 c. flour all at once. Remove from
heat and let stand 5 min. Add 1 egg, beat well, add another, beat. Drop
by small spoonfuls on sprayed cookie pan. Bake 10 min. at 425; reduce
to 350 and bake 10 min. Cool and split. Can fill with 10 cooked shrimp
and 10 green olives, chopped. Mix into equal amounts of sour cream and
salad dressing, enough to moisten. Chicken salad is also good as filling.
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.
Stuffed Portabello Mushrooms
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
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.
Olive Cheese Balls
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.
Spinach and Ham Appetizer Cups
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.
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.)
Yogurt Cheese Dips
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,
Ranch Yogurt Dip
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
Hot Crab Dip
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.
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.
Hot Crab Dip in a Bread Basket
2 - 8oz pkgs. low or no-fat cream cheese, softened
From Dean Ferring, chef at The Mansion on Turtle Creek in Dallas.
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.
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
Creamy Cocoa Dip for Fruit
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.
Thick and Hearty Mushroom Sauce
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
Mustard Dill Sauce
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.
Low Calorie Pesto
3 c. tightly packed fresh basil leaves
2 t. chopped garlic
2 T. chopped lemon rind
3 T. chopped parsley
1 t. salt
2 T. olive oil
1/4 c. skim or light ricotta cheese
Process all ingredients. Mix with 6 T. water and microwave until warm.
Toss with 3 lb.cooked pasta.
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.
Gremolata is a granular-textured condiment with an intense lemon and
garlic flavor. Its texture can be achieved only by mincing the ingredients
with a knife, not in a food processor or blender. It is superb as a
garnish on soups, tossed into pasta or spooned onto grilled chicken.
1 tablespoon minced lemon zest
1/2 cup minced fresh parsley
4 cloves garlic, minced
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Stir together the zest, parsley, garlic and salt. Slowly pour in the
oil while constantly stirring the gremolata until it is all well blended.
This stays fresh for up to 3 days. Makes 1/3 cup
Quick Pasta Sauce
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.
Middle Eastern Dip
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.