SUMMER COCKTAIL PARTY

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SUMMER COCKTAIL PARTY

"Summertime, and the living is easy." So the song goes, and so goes our penchant for summer patties.

While we look forward to the parties, however, we oRen fear the calorie-laden party food.

No fear; help is here. We've provided some light versions of your favorite patty hors d'oeuvres.

IN THIS ISSUE

Think light - light menus, light preparation, and even light on the calories and fat. During the warm summer months, it is more difficult to digest heavy, rich, fat laden foods. We feel so much better when our bodies don't have to work hard to metabolize all those hidden calories. And we appreciate having no regrets when getting into our bathing suits the next day.

We have trimmed the excess from cocktail party favorites, and have presented a light and lean menu that won't keep you slaving in the kitchen all day. We have renovated some traditional hors d'oeuvres, while still keeping in the most important elements, the flavor and the taste.

ON OUR COVER

1. Lightly Deviled Eggs

2. Asparagus and Cheese Canapes 3. Cheese Straws

4. Salmon Pate 5. Bruschetta

LIGHTLY DEVILED EGGS

Pictured on cover.

6 large eggs

% cup orzo (rice shaped pasta), cooked

2 lBSP low-fat sour cream or plain yogurt

2 lBSP low-fat mayonnaise 1 lBSP Dijon mustard

1 lBSP chopped chives or green onions

% tsp. salt

few drops of Tabasco or hot sauce

chopped parsley and paprika for garnish

COOK EGGS

Place eggs in medium-size saucepan and cover with cold water. Bring to a boil and reduce heat to a simmer.

Cover and cook for 7-8 minutes.

Remove from heat and place pan under cold running water for 2 minutes. When eggs are completely cooled, drain them and shake them to loosen shells. Peel the eggs and slice lengthwise into halves. Reserve.

MAKE FILLING

Scoop out the yolks from half of the eggs, and discard the remaining halves or reserve for another redpe. Mash the yolks well, and mix with the cooked pasta (surprised?), sour cream or yogurt, mayonnaise, mustard, chives, salt and hot sauce.

FILL EGGS

Spoon the egg-orzo mixture into the egg white shells, and chill in refrigerator, covered, until ready to serve. Garnish with chopped parsley and paprika. Makes one dozen deviled eggs.

NUTRITIONAL ANALYSIS. per half egg serving: Calo- ries-40; Protein-3 gms; Carbohydrates-2.3 gms; Fat gm-2; % Fat Calories-24; Cholesterol-54 mg;

Sodium-90 mg.

2

CHEESE STRAWS

2 lBSP vegetable oil 2 large egg whites, beaten V4 tsp. salt

12 package or 6 sheets of phyllo dough

1 cup freshly grated Parmesan or Romano cheese

1 tsp. freshly ground black pepper

2 lBSP poppy, sesame or caraway seeds

Pre-heat oven to 400°. Lightly coat 2 standard size baking sheets with vegetable oil cooking spray.

Mix the vegetable oil with the beaten whites and the salt.

PREPARE PHYLLO DOUGH

Phyllo can be easy to use if kept covered with waxed paper covered with a damp towel. If dough gets wet it will become sticky, and if allowed to dry it will crumble.

Lay a sheet of phyllo dough (14x18 inches) on large cutting board or work surface. Using a pastry brush, coat the phyllo sheet lightly with egg white mixture and sprinkle approximately 1 tablespoon of the cheese over the top. Fold in half, brush with egg white mixture, sprinkle with another tablespoon of cheese, and fold in half again. Repeat procedure one more time, for a total of 3 folds. Cut into 10 strips using a sharp knife or pastry cutter, and twist into straws. Brush tops with egg white mixture and sprinkle pepper and 1 teaspoon of seeds over strips.

Repeat procedure with remaining 5 sheets of phyllo dough, working

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ABOUT THE RECIPES

Deviled Eggs were once a familiar sight on buffet tables, but have become scarce since the cholesterol cops have warned us about taking in too much of this artery-clogging substance. By using only half of a yolk instead of a whole one, and by using a surprise substitution along with lowfat mayo for regular (its hard to tell the difference), we have come up with a winning recipe.

Cheese Straws are difficult to pass up, but they are traditionally made with a butter and cream cheese dough or butter/laden puff pastry.

By using phyllo dough moistened with egg white and a little oil, instead of a pound of saturated fat-fdled butter, we can still achieve the flakiness of the origi- nal. Parmesan cheese adds the desired flavor, and contrary to popular belief, is a low-fat cheese product.

Smoked Salmon Pate is one of the easiest recipes to make. Salmon is a heart healthy seafood. While it is slightly higher in fat than other lean fish, it contains the good kind of oils called Omega-3 fatty acids, which can help to ward off heart disease. Once again, a simple sub- stitution of lowfat cream cheese reduces the saturated fat grams and calories. A sprinkling of nuts mixed with fresh chopped parsley adds flavor and eye appeal.

Asparagus and Cheese Canapes introduce a favorite spring and summertime vegetable to the buf- fet table. Be sure to slightly under- cook the delicate spears to retain their crunchiness and provide a texture contrast to the smooth cheese base. Non-fat or lowfat Ricotta cheeses are excellent prod- ucts that provide the smooth mouth feel of their full-fat counter- parts. Colorful chopped veggies add a dash of color, and a drizzle of Balsamic vinegar adds a flavor punch.

CHEESE STRAWS:

one at a time.

Bake straws in pre-heated oven for approximately 8 minutes, or until golden brown. Makes 5 dozen.

NUTRITIONAL ANALYSIS, per straw: Calories-25; Pro- tein-1.2 gms; Carbohydrates-3 gms; Fat gm-1.2; % Fat Calories-28; Cholesterol-1.5 mg; Sodiurn-42 mg.

SALMON PATE

Pictured on cover.

1 can (151;2 oz.) red or pink sock- eye salmon

8 oz. lowfat cream cheese Y4 cup fmely chopped scallions or

onion

1 TBSP fresh dillweed, finely chopped, (or 1 tsp. dried) 1 TBSP fresh lemon juice 1 tsp. red horseradish V4 tsp. liquid smoke

V4 cup pecans, fmely chopped 2 TBSP fresh parsley, finely

chopped

low-fat crackers or pumpernickel rounds ( 11;2 -2 inch size)

BLEND INGREDIENTS

Drain salmon and place in bowl of food processor or mixer. Add the cream cheese, onion, dillweed, lemon juice, horseradish and liquid smoke. Process until well blended.

REFRIGERATE

Remove salmon mixture to sheet of aluminum foil or heavy plastic wrap and form into a roll. Refriger- ate until chilled and firm.

COAT LOG AND SERVE

Before serving, roll log in mixture of pecans and parsley.

Spread on crackers or pumpernickel rounds.

Makes 2 dozen appetizers.

NUTRITIONAL ANALY- SIS, per appetizer includ- ing cracker: Calories-28;

Protein-1.8 gms; Carbo- hydrates-3 gm; Fat gm-1;% Fat Calories-30; Cholesterol-8 mg;

Sodium-54 mg.

ASPARAGUS AND CHEESE CANAPES

1 pound fresh asparagus, approximately 16 spears 8 oz. low-fat Ricotta or small curd

cottage cheese

2 TBSP chopped fresh parsley 2 TBSP snipped chives 2 TBSP shredded carrot 2 TBSP chopped pimento Y4 tsp. salt

V8 tsp. pepper

2 TBSP whipped butter or margarine

8 slices rye or pumpernickel bread, trimmed

3 TBSP Balsamic vinegar

COOK ASPARAGUS

To prepare asparagus, snap off the white, tough ends of the spears, and using a vegetable peeler, lightly remove scales. Fill a medium size saucepan with water and bring to a boil. Cook for 5-7 minutes, depend- ing on thickness of asparagus, until tender but firm.

Combine cheese, herbs and vegetables in a bowl and mix well.

ASSEMBLE

Cut bread in half diagonally into 2 triangles, and toast on light setting in toaster oven or regular oven.

Spread a light smear of butter or margarine on each half, add 1 tablespoon cheese mixture, and top with asparagus spear. Drizzle a half teaspoon of Balsamic vinegar over top. Yields 16 canapes.

NUTRITIONAL ANALYSIS, per canape: Calories-59;

Protein-3 gms; Carbohydrates-10 gms; Fat gm-1.8;

% Fat Calories-23; Cholesterol-5.5 mg; Sodiurn-173 mg.

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Bruchetta is a popular Italian bread based canape that has become a must on restaurant menus and stylish tables. It is simply grilled or broiled bread with olive oil (replacing the all American butter or margarine), and rubbed with fresh cut garlic.

A tomato topping is typical of Southern Italy, and should be well spiced with Italian herbs.

Mediterranean dishes and the Mediterranean diet have gained credibility as well as popularity.

Caponata is a Sicilian antipasto item based on eggplant and olives.

By baking or roasting the eggplant the flavors are intensified, and the positive reaction from guests may also be intense. This dip will go along way to pleasing the palate as well as any dietary concerns of your guests. Serve it with fat-free cracker or chips, or toasted slices of Italian or French bread.

BRUSCHETTA

1 pound plum tomatoes, chopped

3 large cloves garlic, finely chopped

2 TBSP olive oil, divided 12 large olives, (black or green),

pitted and chopped

2 TBSP fresh basil, chopped, or 2 tsp. dried

2 TBSP fresh parsley, chopped 1 tsp. dried oregano

1 loaf Italian or French bread 1 large garlic clove, halved

MAKE TOMATO MIXTURE

Combine tomatoes, garlic, 1 tablespoon of olive oil, chopped olives, basil and parsley. Let mixture stand for an hour or two or overnight in refrigerator.

ASSEMBLE

When ready to serve, cut bread into 16 slices. Brush lightly with 1 tablespoon of the olive oil, and toast in toaster oven or under broiler on both sides.

While toast is hot, rub with the 2

reserved garlic halves. Cover with a dollop of tomato mixture and top with additional chopped parsley.

Serves 16.

NUTRITlONAL ANALYSIS, per setving: Calories-90;

Protein-2.5 gms; Carbohydrates-15 gms; Fat gm-2.8;

o/o Fat Calories-25; Cholesterol-0 mg; Sodium-287 mg.

CAPO NATA

1 large eggplant 1 tsp. olive oil

3 garlic cloves, minced

1 medium onion, finely chopped 1 green pepper, seeded and

chopped

1 can (8 oz.) tomato sauce V4 cup red wine vinegar

6 medium black olives, pitted and chopped

V2 tsp. salt

1 tsp. DIXIE CRYSTALS granulated sugar

freshly ground black pepper 2 TBSP fresh parsley, finely

chopped

ROAST EGGPLANT

Pre-heat oven to 400°. Prick eggplant all over with a fork and place on foil-lined baking sheet. Roast in oven for 35 to 45 minutes, or until slightly charred and soft. Remove from oven and cool. Peel and chop well.

COOK SAUCE

Heat oil in a medium to large teflon coated pan. Add garlic, onion and cook until translucent. Add green pepper, tomato sauce, wine vinegar, olives, salt, sugar, and pepper to taste.

Simmer for 15 to 18 minutes over low heat, stirring frequently, until well thickened. Remove from heat and cool. Adjust seasonings to taste.

GARNISH AND SERVE

Place in serving bowl and garnish top with chopped parsley. Serve hot or cold as a vegetable dip. Yields 8 servings, approximately ¹13 cup each.

NUTRITIONAL ANALYSIS, per serving: Calories-33;

Protein-1.5 gms; Carbohydrates-5.5 gms; Fat gm-.6;

o/o Fat Calories-?; Cholesterol-0 mg; Sodium-297 mg.

Originally created by nomadic tribes as a method of dining on the run, kabobs are inherently quick, easy, and fun to eat, even when you are not warring with your neighbors.

So, fire up your grill and break out your swords, because we've got some flaming good ideas for a fab- ulous summertime kabob party.

SUCCESSFUL "KABOBBING"

Always choose high quality cuts of meat that are suitable for grilling.

A tough cut of meat will remain tough when quickly grilled, even with the world's greatest marinade.

Always discard your marinade these days. Do not continue to baste the meat with the marinade while grilling. We now know that basting in this fashion may be adding harmful bacteria back to your meats.

We suggest preparing a clean batch of marinade for serving at the table as a sauce or dip to further enhance the flavor of or add moisture to your kabobs.

PORI( TENDERLOIN KABOBS

Pictured on opposite page.

Here, we've coupled a Middle East- ern marinade with some lean and luscious American pork for a trendy taste sensation you are going to love.

2 lbs. pork tenderloin, cut into 18 large cubes

Continues on page 6.

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OUTDOOR BOB PARTY

Perfect for today's hot and hectic pace, kabobs are a festive, yet fast way to entertain with ease.

Pictured above ^(topto bottom): Pork Tenderloin Kabobs, Zesty Chicken Kabobs and Snappy Snrimp Kabobs.

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PORK TENDERLOIN KABOBS:

V4 cup soy sauce (light or low sodium soy sauce is fine) V2 cup bottled Italian dressing

(even fat free dressings are good here, if you like) 1 tsp. DIXIE CRYSTALS

granulated sugar lfa tsp. ground cinnamon 2-3 fresh zucchini (sliced into

twelve, 1 V2 inch chunks) 2-3 red bell peppers (cut to total

twelve large pieces in all) 2-3 onions (red, yellow or white),

peeled and cut into twelve wedges

6 skewers (12-14 inches in length)

MARINATE THE PORK

Place the cubes of pork tenderloin in a large plastic or glass bowl.

(Metal bowls alter the flavor of the marinade.)

Combine the soy sauce with the Italian dressing, sugar and cinnamon and pour over the pork.

Toss well, cover and place in the refrigerator at least one hour (or overnight, if desired). Toss the mixture occasionally to evenly distribute the flavor of the marinade throughout the meat.

PREPARE THE KABOBS

Add the vegetables to the pork and marinade mixture. Toss well and allow to stand about 10 minutes to lightly marinate the vegetables.

Divide the meat and vegetables evenly among the 6 skewers as desired or follow our colorful pattern shown in the photograph (pork, zucchini, red pepper, onion, pork, zucchini, red pepper, onion, pork).

GRILL THE KABOBS

Preheat your gas or charcoal grill to a medium high heat setting. Brush the kabobs thoroughly with the marinade mixture one last time then discard the marinade.

Arrange kabobs about 1 inch apart over the preheated coals and grill (turning occasionally) until the meat is well seared and thoroughly cooked.

Grilling times can vary greatly from chef to chef, but our kabobs were deliciously done in about 20 minutes (10 minutes per side).

Recipe yields 6 servings.

ZESTY CHICKEN KABOBS

Pictured on page 5.

Finally, a quick and easy chicken recipe that is guaranteed to be the life of the party.

2 lbs. boneless chicken breast (about 6 large breast halves), cut into 18 pieces

V4 cup olive oil

1 TBSP white wine vinegar stripped zest and juice of 1 large

lemon

2 large cloves garlic, crushed

% tsp. dried oregano 1-1 V2 tsp. salt, to taste

% tsp. freshly ground black pepper

1;2 tsp. DIXIE CRYSTALS granulated sugar

2-3 fresh zucchini (cut into 12 pieces)

2-3 onions (red, white or yellow), peeled and cut into 12 wedges 12 large cherry tomatoes 6 skewers (12-14 inches in

length)

MARINATE THE CHICKEN

Place the chicken pieces in a large plastic or glass bowl. (Metal bowls alter the taste of the marinade.)

Combine the olive oil with the vinegar, lemonjuice, lemon zest, garlic, oregano, salt, pepper and sugar and toss well with the chicken.

Cover and refrigerate at least one hour, or overnight, if desired. Toss the mixture occasionally to evenly distribute the flavor of the marinade throughout the chicken.

PREPARE THE KABOBS

Add the vegetables to the chicken mixture and allow to marinate about 10 minutes.

Then divide the vegetables and chicken evenly among the skewers as desired or follow our pattern of: chicken, zucchini, tomato, onion, chicken, zucchini, tomato, onion, chicken.

Brush the kabobs well with the marinade, then discard any remaining marinade.

GRILL THE KABOBS

Preheat a gas or charcoal grill to a medium high heat setting. Then arrange the kabobs about 1 inch apart over the preheated coals and grill, turning occasionally, until the chicken is beautifully seared and fully cooked.

Grilling times vary from chef to chef, but our kabobs took about 20 minutes (10 minutes per side) to reach a state of grilled perfection.

Recipe yields 6 servings.

SNAPPY SHRIMP KABOBS

Pictured on page 5.

A marinade of fresh limes and cilantro tum grilled shrimp into a festival of flavor well worth celebrating.

Equally delicious on scallops or fish, we think you'll agree, this marinade is worthy of our King Neptune seal of approval.

3 dozenjumbo fresh shrimp, peeled with tails intact (about 2 lbs.)

V4 cup vegetable oil (we used canola)

1 TBSP fresh cilantro, chopped stripped zest of 2 fresh limes

(reserve juice for serving) 1 large clove garlic, crushed 1 tsp. salt

V4 tsp. freshly ground black pepper

V2 tsp. DIXIE CRYSTALS granulated sugar

2 red peppers, cut into 12 large wedges

2 green peppers, cut into 12 large wedges

6 skewers (12-14 inches in length)

Always choose high quality cuts of meat for grilling. Tough meat will remain tough wh~n

grilled quickly, even with the greatest marznade.

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MARINATE THE SHRIMP Place the peeled shrimp in a large plastic or glass bowl (no metal bowl, please).

Combine the oil with the cilantro, lime zest, garlic, salt, pepper and sugar and toss well with the shrimp.

Cover and refrigerate the shrimp mixture at least one hour, or up to 6-8 hours, if desired. (Do not hold shrimp overnight.)

PREPARE THE KABOBS

Add the peppers to the shrimp mixture and toss well to coat. Allow to stand about 10 minutes to lightly marinate the peppers.

Then arrange shrimp and peppers on the skewers as desired or follow our pattern of: shrimp, shrimp, red pepper, green pepper, shrimp, shrimp, red pepper, green pepper, shrimp, shrimp.

Brush a good coat of marinade over the kabobs, then discard any remaining marinade.

Preheat a gas or charcoal grill to a medium high heat setting. Arrange the kabobs about 1 inch apart over the heated coals and grill, turning as needed, until shrimp are bright pink and thoroughly opaque.

Grilling times vary from cook to cook, but our kabobs were done to perfection in about 10 minutes (5 minutes per side).

Remove kabobs to a serving platter, then sprinkle generously with the reserved juice of the two limes.

Recipe yields 6 servings. KING NEPTUNE'S FAVORITES To substitute fish for the shrimp in this recipe, choose thick (at least% inch) fillets of salmon, fresh tuna, swordfish, bluefish or any other firmly fleshed fish suitable for grilling.

You will need 2 pounds of fish fillets, cut into 18 large cubes, to yield 6 skewers.

To substitute scallops, purchase 36 large fresh sea scallops (bay scallops are too small for skewering) in place of the jumbo shrimp.

Grill both, fish fillets or scallops, until thoroughly opaque (about 10 minutes), then serve immediately with a squeeze of fresh lime juice.

BEEF TERIY.AI(I KABOBS

Guaranteed to become a family favorite, this marinade is terrific with lamb, too. Choose high quality cuts of beef (or lamb) that are suitable for grilling such as sirloin, ribeye, etc.

2 lbs. beef (for grilling), cut into 18large (1-1¹12 inch) cubes 2 TBSP peanut oil

1 cup soy sauce (light or low . · sodium is fine, if desired)

1 cup sherry

.2 cloves garlic, crushed

1 TBSP fresh ginger root, grated 4 tsp. DIXIE CRYSTALS

granulated sugar

2-3 red peppers, cut into 12 wedges

2-3 onions (red, yellow or white), cut into 12 pieces

12large whole fresh mushrooms 6 skewers (12-14 inches in length)

Place the beef in a large plastic or glass bowl. (Metal bowls will alter the flavor of the marinade.)

Combine the oil with the soy sauce, sherry, garlic, ginger root and

sugar and then divide mixture in half.

Toss half of the marinade mixture with the beef. Reserve the remaining half for serving. Cover and refrigerate at least one hour, or overnight, if desired.

Add the vegetables to the beef mixture and allow to stand at room temperature about 10 minutes to lightly marinate the vegetables.

Arrange the beef and vegetables on the skewers as desired. We used the following pattern: beef, red pepper, onion, mushroom, beef, red pepper, onion, mushroom, beef.

Brush the kabobs well with the soaking marinade, then discard that marinade, reserving only the marinade that has not come in contact with the raw beef.

Preheat a gas or charcoal grill to a medium high heat setting.Then arrange kabobs about 1 inch apart over the heated coals and grill until well seared, and thoroughly cooked.

Grilling times vary from cook to cook, however, our kabobs took about 20 minutes to grill to perfection (about 10 minutes per side).

Heat the reserved marinade and serve as a sauce at the table. Recipe yields 6 servings. D

A cool summer salad is always a ,, welcome guest on a hot afternoon. Ah, but we grow / /

weary with the same old, same old bowl of lettuce

t_:_/

with tomatoes. So, here are some fresh ideas for a few old favorites that will jazz up

your kabob party in style.

ATHENIAN GREEK SALAD WITH SALONICA PEPPERS AND FETA CHEESE 2 small to medium heads green

leaf lettuce

1 medium green pepper, chopped

1 medium red pepper, chopped 1 medium red onion, diced 6 Roma or Plum tomatoes,

quartered

12 large green (pimento stuffed) or black Calamata olives

6 Salonica or Pepperondni peppers (pickled injar), whole

Y2

cup olive oil

Y4

cup red wine vinegar 1 large clove garlic, crushed

Y4

tsp. DIXIE CRYSTALS granulated sugar 1 tsp. salt

Y4

tsp. freshly ground black pepper

Continues on page 14.

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Pictured above, top to bottom: Crispy Cool Pea Salad, Tri-colored Coleslaw and White Bean Salad.

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CRISPY COOL PEA SALAD WITH TARRAGON AND FRESH

BASIL DRESSING

Pictured 011 opposite page.

A summertime sensation, this quick and easy salad idea tastes as fresh and festive as it looks.

2 packages (10 oz. each) frozen peas (do not cook)

Y.z- %

cup celery, sliced or diced 2 green onions, diced

1 red pepper, chopped (or

Y.z

red pepper and lJ.z green pepper) 4 TBSP vegetable oil (we used

canola)

3 TBSP tarragon vinegar 2 tsp. DIXIE CRYSTALS granulat-

ed sugar

1-2 TBSP fresh chopped basil, to taste

fresh basil sprigs, for garnish

PREPARE THE VEGETABLES

Place the frozen peas in a large strainer or colander and run under cold water to defrost.

Drain well and toss with the celery, green onion and red pepper.

PREPARE THE DRESSING

Whisk or shake the oil with the tarragon vinegar, sugar and basil until well blended.

TOSS AND SERVE

Toss the vegetables with the dressing until well coated, then arrange in a bowl and garnish with a sprig or two of fresh basil.

If preparing salad in advance, do not add the dressing until serving time.

Recipe yields about 6-8 servings.

TRI-COLORED COLESlAW WITH GINGERED YOGURT DRESSING

Pictured 011 opposite page.

Here's a fresh idea that will keep you deliciously cool on a hot summer day.

1 small head Savoy cabbage, shredded

1 small head red cabbage, shredded

6-8 slender carrots, cut into thin 1 inch matchstick strips 2 cups plain low fat or non fat

yogurt

stripped zest and juice of 2 fresh lemons

2 TBSP fresh ginger root, grated

% cup DIXIE CRYSTALS granulated sugar

fresh lemon slices, for garnish (optional)

PREPARE THE VEGETABLES

Rinse the vegetables well with cold water. Core and shred the cab- bages. Peel and slice the carrots into thin matchsticks. Toss well. If preparing in advance, cover and refrigerate until serving time.

PREPARE THE DRESSING

Whisk the yogurt with the lemon zest, lemon juice, grated ginger root and sugar until the sugar has dissolved.

(If the dressing is prepared in advance, cover and hold in the refrigerator until serving time.)

Toss the vegetables with the dressing just before serving. Arrange slaw in a large serving bowl and garnish with fresh lemon slices, if desired. Recipe yields 8-10 servings.

WHAT'S THE DIFFERENCE?

Savoy cabbage appears closely related to ordinary green cabbage, but its leaves have a crinkled rim and are more loosely packed than its

"Plainjane" cousin.

It also has a milder taste and a more tender texture than ordinary green cabbage. If you have trouble locating Savoy cabbage for this recipe, Chinese cabbage would make a tasty substitute.

WHITE BEAN SALAD WITH FRESH SUMMER GREENERY

Pictured 011 opposite page.

A feast for the eyes as well as the palate, this summery salad is dressed for success in a White Wine Vinai- grette you are going to adore.

1 cup dried white beans (any variety)

2 cloves garlic, peeled and left whole

1 large onion, peeled and left whole

1 cup celery, sliced or diced 1 cup green pepper, chopped

Y.z

cup green onion, chopped

% cup fresh parsley, chopped 3-4tomatillos, chopped V4 cup olive oil

3 TBSP white wine vinegar 2 cloves garlic, crushed

1/4 tsp. DIXIE CRYSTALS granulated sugar 1¹12 tsp. salt

% tsp. freshly ground black

pepper

lJ.z tsp. dried whole leaf oregano or 1 tsp. fresh oregano, chopped

1 tomatillo, sliced into thin wedges, for garnish

Rinse the dried beans well with cold water, eliminating discolored or broken beans.

Then place the beans in a large saucepan and cover well (at least a one inch head) with cold water.

Bring mixture to a boil over high heat, then remove from heat, cover and allow to stand for one hour to reconstitute.

Drain well and cover once again with cold water. Add the whole garlic cloves and the whole onion to the water for flavoring.

Bring mixture again to a boil over high heat, then reduce heat to a simmer, cover and simmer until tender, about 1-2 hours. (Slow simmering is the secret to keeping your beans whole and tender without becoming starchy.)

Drain mixture, discarding the garlic cloves and the onion. Cover and chill well.

The beans for this recipe can be prepared several days in advance, if desired.

Toss the chilled beans with the celery, green pepper, green onion, parsley and chopped tomatillos.

Whisk or shake the olive oil with the white wine vinegar, garlic, sugar, salt, pepper and oregano until well blended.

Toss the beans, green vegetables and the dressing together until well mixed. Arrange in a serving bowl and garnish with a star burst of tomatillo wedges (see photo). 0

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ZESTY ROQUEFORT DIP WITH A IQU.EIDOSCOPE OF

FRESH VEGETABLES

2 cups sour cream (light or even fat free, if preferred)

1 large clove garlic, crushed stripped or grated zest and juice

of one fresh lemon lJ2 tsp. salt

pinch DIXIE CRYSTALS granulated sugar

l.J2-% cup crumbled Roquefort cheese, to taste

Y.3 cup chopped fresh parsley 1 small to medium head red

cabbage, for serving assorted fresh vegetables, for

dipping i.e. red, yellow and green peppers, cucumbers, celery

carrots, zucchini, yellow summer squash, etc.

Serve our spicy Cajun Shrimp Dip in a decorative

shell dish gar- nished with one or two fresh cooked shrimp.

SERVE WITH CRACKERS

Fill a "cabbage bowl" with our Zesty Roquefort Dip. Then cut fresh vegetables of assorted colors into different sizes and shapes.

CAJUN SHRIMP DIP WITH AN ASSORTMENT OF CRACKERS

Highly spiced and richly flavored, this dip lives up to its name.

1 package (8 oz.) cream cheese, softened

11J2 cups finely chopped cooked peeled shrimp

juice and stripped or grated zest of ¹h-1 lemon, to taste (we prefer ours a little tart) 3 green onions, finely chopped 3 TBSP fresh parsley, finely

chopped salt, to taste

2-3 dashes Tabasco sauce, or to taste (optional)

1 whole cooked shrimp, for garnish (tail intact)

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PREPARE THE DIP

Whisk the sour cream with the garlic, lemon zest, lemon juice, salt and sugar until smooth.

Fold in the crumbled Roquefort cheese and the fresh parsley. Cover and chill well, at least one hour, or overnight if desired, to blend flavors.

ARRANGE PlATTER AND SERVE

Using a very sharp knife, carefully cut away the center core from the top of the red cabbage, creating a nat- ural vegetable bowl for holding the dip.

Fill the cabbage "bowl" with the dip, then wash, slice and cut an assortment of fresh vegetables and arrange around the cabbage in a kaleidoscope of shapes and colors.

Fresh vegetables can be prepared in advance and held in covered containers of cold water, even overnight, if desired. Redpe yields about 3 cups of dip.

assorted crisp crackers, for serving

PREPARE THE DIP

Using an electric mixer on a medium speed setting, beat the cream cheese with the chopped shrimp, lemon zest and lemon juice until well blended.

Fold in the green onion and parsley. Season, to taste with salt and Tabasco sauce.

Cover and chill dip at least one hour (or no more than overnight) to enhance the flavor before serving.

Garnish dip with a whole cooked shrimp, if desired and serve with an assortment of crisp crackers.

Recipe yields about 2¹h cups of dip.

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Dive right in, the flavor has never been finer.

FRESH MINT DIP WITH CHILLED SUGAR SNAPS AND

BABY CARROTS

Pictured below.

A sweet idea for summer to keep you cool and creamy through even the hottest of afternoons.

2 cups sour cream (light or even fat free, if desired)

5-6 TBSP DIXIE CRYSTALS granulated sugar, to taste

2-3 TBSP fresh chopped mint, to taste

1-1 ~ lbs. fresh sugar snap peas

~lb. fresh baby carrots fresh mint sprigs, garnish

PREPARE THE DIP

Whisk the sour cream with the sugar and chopped mint, to taste.

Cover and chill well, overnight, if desired.

PREPARE THE VEGETABLES Rinse the sugar snaps well with cold water and trim stems, if necessary.

Pare the carrots, leaving a small green stem, if desired.

Bring two large pots of water to full rolling boils and separately blanche both the sugar snaps and the

carrots, for 1-2 minutes, just to heighten their color.

Drain the vegetables and quickly cover with cold water and ice to preserve color, insure crispness and chill quickly.

The blanched vegetables can be held in the refrigerator (in ice water) up to 2-3 hours if prepared in advance with little color loss.

ARRANGE PlATTER AND SERVE Drain well and discard the ice, then arrange the peas and carrots on a large platter.

Garnish the mint dip with a sprig or two of fresh mint and serve immediately with the chilled peas and carrots. Redpe yields about 2 cups of dip.

(12)

ITALIAN SALSA WITH SUNDRIED AND FRESH TOMATOES

1;2 cup sundried tomatoes, tightly packed

Y4

cup olive oil

2 large doves garlic, peeled 1 fresh jalapeno pepper, halved

and seeded

"

1;2 cup fresh basil leaves, tightly packed

1 TBSP Balsamic vinegar 1 TBSP red wine vinegar 1;2 tsp. DIXIE CRYSTALS

granulated sugar 1 tsp. salt

1;2 cup red onion, finely chopped 10 Roma or Plum tomatoes,

seeded and diced

French baguettes, thinly sliced and crisply toasted, for serving

Select a large, shallow pottery bowl in earth-tone colors to complement our Festival Bean Dip. Garnish with some shredded

cheese, sour cream or a chili pepper, if you'd like.

So quick and easy, and yet so fes- PREPARE THE DIP tive.

1 large (lib. 15 oz.) can refried beans (fat free are fine) or 2 (16 oz.) cans of your favorite beans (white, black or red) drained and pureed

1 tsp. salt

2 large doves garlic, crushed 1 small (4.5 oz.) can chopped

chills, drained

2-3 TBSP finely diced pickled jalapeno peppers, to taste 2-3 TBSP hot vinegar (from

the jar of peppers), to taste 2-3 dashes Tabasco sauce, if

you dare

1 cup Monterey jack cheese, shredded

1 cup sharp Cheddar cheese, shredded

6 large Roma or Plum

tomatoes, seeded and diced 4-6 TBSP fresh cilantro, to

taste (fmely chopped)

Place beans in a large mixing bowl with the salt, garlic, chills, jalapenos, hot vinegar and Tabas- co sauce. Beat with an electric mixer until smooth. Then spread mixture onto the bottom of a large shallow pottery bowl.

If preparing ahead, cover bowl and chill dip at this point.

Then garnish at serving time.

Sprinkle the Monterey jack and Cheddar cheeses evenly over the top of the bean mixture.

Then sprinkle evenly with diced tomatoes and top with a generous sprinkling of chopped cilantro. Serve with nacho chips. Recipe yields about 5 cups includ- ing toppings.

nacho chips, for serving SERVE WITH NACHO CHIPS

12

PREPARE THE DIP

Cover the sun dried tomatoes with cold water in a small sauce pan and bring to a boil over high heat.

Boil for 2 minutes, then remove from heat and drain well.

Place blanched tomatoes in a food processor or blender along with the olive oil, garlic cloves, jalapeno, basil leaves, Balsamic and red wine vinegars, sugar and salt. Process until mixture is finely diced and well com- bined.

Remove mixture to a large bowl and fold in the diced red onion and diced tomatoes by hand.

Garnish the salsa with a sprig or two of fresh basil and surround with lightly toasted slices of French baguette. Recipe yields about 3 cups of salsa.

TAFFY APPLE DIP

A fast and delicious dip idea that is guaranteed to please a hungry crowd with a roaring sweet tooth.

1 package (8 oz.) cream cheese, softened

%cup DIXIE CRYSTALS light brown sugar, firmly packed 1;2 cup DIXIE CRYSTALS

confectioners sugar 1 tsp. vanilla extract

Ia cup unsalted chopped peanuts Granny Smith apples, for serving fresh lemonjuice, for apples

PREPARE THE DIP

Beat the cream cheese with the light brown sugar and the confectioners sugar until smooth.

Blend in the vanilla extract and then fold in the chopped peanuts.

ARRANGE PLATTER AND SERVE

Slice the apples into thin wedges and toss lightly with a little lemon juice (to prevent browning).

Arrange apple wedges around the dip and serve. Recipe yields about 2 cups of dip.

Recipe compliments of: Brian and Nancy Skibicki, Richmond Hill, Georgia

(13)

A Cast Of Cookies For Summer Parties

Just a touch of sweetness is a thing of beauty. And there's nothing more beautiful than a sweet summer cookie.

Perfect when partnered with a bowl of sherbet or a tall glass of tea, our cookie ideas are right at home on a silver tray or in a summer basket.

For a real treat, pair some of our summer cookie recipes with the sherbet recipes that follow on page 15.

GINGERED ORANGE YOGURT DIP WITH TROPICAL SUMMER FRUITS

Experience the flavor of a tropical resort without leaving your own backyard.

1 package (8 oz.) cream cheese, softened (light or fat free, if preferred)

1 cup plain lowfat or non-fat yogurt

% cup DIXIE CRYSTALS confectioners sugar

1 TBSP fresh ginger root, grated stripped or grated zest and juice

of 2 small oranges

1 fresh pineapple, for serving basket and dipping

ORANGE COCONUT COO:KIES

A tropical sensation that is so rich and chewy, they'll never guess they were so quick and easy.

1 cup butter or margarine, softened

2 cups DIXIE CRYSTALS granulated sugar 3 eggs

1 TBSP Grand Marnier or any orange flavored liqueur (or 1 tsp. orange extract)

3¹;2 cups all purpose flour 1 tsp. baking powder 1 tsp. salt

stripped or grated zest of 2 fresh oranges

1 cup flaked coconut

CREAM THE MIXTURE

Beat the butter or margarine with the sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

assorted summer fruits, for dipping i.e. whole strawberries, kiwi slices, pineapple chunks, mango or papaya slices, etc.

PREPARE THE DIP

Beat the cream cheese with the yogurt and confectioners sugar until smooth. Then whisk in the ginger root, orange zest and juice until well blended. Cover and chill well to blend flavors, at least one hour, or overnight, if desired.

Slice the pineapple in half lengthwise and scoop out one side of the fruit to form a bowl for the dip. Peel remaining half and then cut all of the pineapple into chunks for dipping.

Rinse, cut or slice an assortment of fresh fruits for dipping and arrange

Stir in the Grand Marnier or orange extract, as desired.

ADD DRY INGREDIENTS

Whisk the flour with the baking powder and salt and gradually stir into the creamed mixture.

Gently fold in the orange zest and coconut.

BAKE AND COOL

Preheat your oven to 350° and lightly spray baking sheets with a non-stick spray.

Drop rounded teaspoons of dough about 2 inches apart on the prepared sheets and bake 10-12 minutes or until edges are lightly browned.

Cool cookies on the baking sheet 1-2 minutes, then carefully remove to racks to complete cooling.

Store cooled cookies in airtight containers held at room temperature.

Redpe yields about 6 dozen small cookies.

to create a

"bowl", and fill with our Gingered Orange Yogurt Dip.

SERVE WITH FRUIT

around the pineapple "bowl" filled with the dip.

Supply festive toothpicks for dipping. Redpe yields about 2 Y2 cups of dip. D

(14)

Using A

Cookie Mold

To Make Shortbread

AMAREITO SHORTBREAD

1/z cup unsalted butter, softened

% cup DIXIE CRYSTALS confectioners sugar

1/4 tsp. almond extract

1 cup all purpose flour, unsifted pinch salt

1/4 cup almonds, toasted and finely ground

Cream the butter with the confectioners sugar until light and fluffy.

Add the almond extract and blend well. Whisk the flour with the salt and gradually stir into the creamed mixture.

Lightly toast almonds to release flavor. Cool slightly, then grind in a food processor or blender and stir into the dough.

Preheat your oven to 325°. Lightly spray a standard 9 inch shortbread mold (or use a 9 inch round cake pan, in a pinch) with a non-stick spray. Then press the dough firmly and evenly into the prepared mold and prick the entire surface of the dough with a fork. Bake about 35 minutes or until lightly browned around the edges.

Cool shortbread in the mold 10 minutes over a rack, then carefully loosen the cookie all around the edge of the mold with a blunt knife. Invert the cookie onto a large cutting board and cut into wedges while warm. Cool wedges thoroughly before moving.

Store shortbread cookies in an air--,- , tight container at room temperature.

Recipe yields one 9 inch round shortbread cookie.

ZESTY LEMON BARS

A beautiful quick and easy stand-in for lemon meringue pie when you haven't the time or the energy for heavy duty baking!

For the crust:

1liz cups all purpose flour liz cup DIXIE CRYSTALS

confectioners sugar

% cup butter or margarine, softened

Preheat your oven to 350°. Then whisk the flour with the sugar in a large mixing bowl until well blended.

Cut the butter or margarine into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.

Press mixture firmly into the bottom of a lightly greased (a non-stick spray is fine) 9x13 inch baking pan.

Bake 20 minutes, then remove from oven and prepare lemon topping.

For the topping 4 eggs, lightly beaten 1¹/z cups DIXIE CRYSTALS

granulated sugar

stripped or grated zest from 2 lemons

liz cup fresh lemonjuice (about 4 large lemons)

4 tsp. all purpose flour

DIXIE CRYSTALS confectioners sugar, for dusting

14

Whisk the eggs until foamy, then whisk with the sugar, lemon zest and lemon juice and flour until smooth.

(Sugar will not completely dissolve.) Pour mixture evenly over the pre-baked crust and return to the 350° oven and bake 20 minutes longer, or until lemon topping is set.

Cool cookies in the pan over a rack, then cut into small squares, rectangles or diamonds, as desired.

Dust tops of cookies lightly with confectioners sugar just before serving. Recipe yields one 9x13 inch pan of cookies. D

ATHENIAN GREEK SALAD

Continued from page 7.

1 tsp. dried whole leaf oregano, crumbled or 2 tsp. fresh oregano, chopped 1 cup crumbled Feta cheese

PREPARE THE VEGETABLES

Rinse the lettuce thoroughly with cold water and tear into bite sized pieces. Toss the lettuce with green and red peppers, and the diced red onion.

Quarter the tomatoes and set aside for the moment along with the olives and pickled peppers.

PREPARE THE DRESSING

Whisk or shake the olive oil with the red wine vinegar, garlic, sugar, salt, pepper and oregano.

TOSS AND SERVE

Pour half of the dressing mixture over the lettuce, pepper and onion

mixture and toss well.

Arrange lettuce mixture on individual salad plates or in a large serving bowl; then top with the tomato quar-

ters, olives and peppers. Drizzle the remaining dressing evenly over the arranged salad(s) and crown with the crumbled Feta cheese. Recipe yields 6 Olympic-sized servings. D

(15)

Sherbets

By Lenore S. Greenstein, M.E.D., R.D., L.D.

E!Jioy rifreshing sherbets for summer desserts, with

none of the guilt. A favorite American past-

time, eating an ice cream cone, has been revamped into a lighter, svelter form.

Somewhere between an icy sor- bet and a rich ice cream lies the sherbet. It is a milk based confection that will satisfy the sweet tooth and impart a clean, fresh taste. Fruity ones like strawberry, peach or mango have a real flavor boost when the fruits are picked and used at their peak.

The special quality of sherbet desserts results from a combination of milk, (regular, lowfat or buttermilk), and an endless variety of ingredients such as chocolate, coffee, honey or nuts. Similar to ice milks, sherbets have less butterfat and a lighter texture than their richer cousin.

Intensity and flavor are the keys to a sensational sherbet. Fresh fruit should be ripe and sweet, and the mixture should always be tasted before freezing, in case additional sugar or lemon and lime juices need to be added to enhance the fruitiness.

FREEZER MEmOD

Sherbets can be made in a com- mercial ice cream maker, either hand turned or electric, or by an easy, freezer method. Simply place the sherbet mixture into a a shallow metal pan or bowl, and freeze, uncovered, until the edges begins to crystallize and freeze, but the center is still soft. Remove to the bowl of a food processor or heavy duty mixer, and process or beat until the smooth. Return to the freezer immediately in a freezer container, and let the mixture"ripen" or harden

for at least 2-3 hours, so that the flavors will develop and the mixture set.

It will do very well overnight, but will only keep well for 2-3 days.

Traditionally sherbets were made with raw eggs, which may contain salmonella bacteria and cause serious food poisoning. We have three meth- ods of making sherbet which will eliminate the raw egg hazard.

METHOD#l

The first and easiest way is to use a simple sugar syrup made with milk and a denser ingredient such as pistachio nuts. (See Pistachio Sherbet.)

METHOD #2

The second method uses unflavored gelatin as a stabilizer and works well with all fruit mixtures, such as the Pina Colada Sherbet.

METHOD #3

We can credit modem food tech- nology with the third option, using egg substitutes instead of egg whites as a stabilizer and incorporator of air to yield a lighter product. All of the egg substitute products (which are mainly egg whites), are pasteurized or heated rapidly at high tempera- tures to preserve shelf life and destroy any bacteria. They are also cholesterol and fat free or very low in fat, and therefore lower in calories.

The resulting sherbet mixture doesn't have to be cooked to be safe, and

Pictured below: Pina Colada Sherbet.

can be simply and quickly prepared.

(See Mocha Sherbet.)

PINA COlADA SHERBET

Pictured above.

1;2 cup fresh pineapple, lJ2 large banana, (optional) 2 TBSP fresh lemon juice 2 cups lowfat milk, divided 1 packet unflavored gelatin, (or 2

TBSP)

1;2 cup DIXIE CRYSTALS granulated sugar

Y4

cup rum

4 TBSP shredded coconut

r---,

25 ^¢ Dixie Crystals 5 Lb. Granulated Sugar

OFF

RETAJLER: You are authorized to act as our agent for tl1e redemp- tion of this coupon for 25¢ off the regular price of a 5-lb. Bag of Dixie Crystals Granulated Sugar. You will be reimbursed for each coupon you accept plus 8¢ handling charge. Invoices proving purchase o[ sufficient stock to cover all coupons accepted must be shown upon request. Cash value J /20th of J ¢. Redeem by mailing to: Dixie Crystals, P.O. Box 880728, El Paso, TX 88588. Coupon offer expires 8/31195.

104608

I

1620012025

!

^Dixie Crystals' is a Registered Trademark of Savannah foods, Savannah, GA :1 t 402. 1

~---~

(16)

EDITOR

Nancy Barbee

•

VOL. XV • NO. 4

ART DIRECTOR/DESIGNER

Rose Marie Bratek

•

PHOTOGRAPHER

Joseph Byrd

•

PHOTO STYLIST

Susan Lynah

•

FOOD STYLIST/WRITER

Becky Kolgaklis

•

CONTRIBUTING WRITER

Lenore Greenstein

•

ILLUSTRATOR

Crystal Bell Davidian

•

Homemade Good News is pubUshed bi- monthly by Savannah Foods & Industries, Inc.,

P.O. Box 66, Savannah, GA 31402.

Subscription rate is $5.00 for two years; for Canada, add $12.00; other countries, add

$30.00. Address changes and new subscriptions will be processed according

to the following schedule:

IF NOTICE RECEIVED BY:

FIRST HMGN ISSUE WILL BE:

JANUARY 15 ... MARCH/APRIL ISSUE MARCH 15 ........... MAY/JUNE ISSUE MAY 15 .... JULY/AUG. ISSUE JULY 15 ............. SEPT./OCT. ISSUE SEPT. 15 ......... NOV./DEC. ISSUE NOV. 15 .............. JAN./FEB. ISSUE

•

®Dixie Crystals is a registered trademark of Savannah Foods & Industries, Inc.,

Savannah, GA 31402.

PINA COLADA SHERBET:

Finely chop pineapple and banana (if using), adding a little more if necessary to measure Yz cup each of fruit. Process pineapple and banana in bowl of food processor until well pureed. Remove to small bowl, add lemon juice and reserve.

Using same food processor bowl, pour in 1 cup of the cold milk, and sprinkle gelatin over top. Let set for a few minutes while heating remaining cup of milk to simmering temperature .

Pour hot milk into gelatin mixture to dissolve. Add the sugar and reserved fruit and process again until smooth. Pour into bowl and chill in refrigerator. When cold, stir in rum, cover and chill in freezer for 1-2 hours.

When sherbet is solidified around edges but still soft in middle, break into chunks and return to food processor. Puree until smooth, but do not over-process or mixture will melt.

Return to freezer again, using same bowl, for another 20 minutes until sherbet sets or 'ripens.·

While sherbet is 'ripening', toast coconut in pre-heated 325° oven for approximately 10-12 minutes. Stir to brown evenly, and remove from oven and cool.

Scoop the sherbet into dessert glasses, and sprinkle toasted coconut on top just before serving. Yields eight ¹!2 cup servings.

Fat gm-2;% Fat Calories-14; Cholesterol-8 mg; Sodi- um-78 mg.

PISTACHIO SHERBET

%cup unsalted pistachio nuts, shelled

Yz cup DIXIE CRYSTALS sugar 2 cups lowfat milk (1 %) 1 tsp. vanilla extract pinch of salt, optional

PREPARE PISTACHIOS

Blanch all but 2 tablespoons of the pistachios (reserve them) by adding to boiling water for 1 to 2 sec- onds and removing immediately.

Remove skins.

Heat milk until it just comes to a simmer. Puree nuts with the super-

16

fme sugar and one cup of the milk in the workbowl of a food processor or strong blender. Gradually pour in the remaining cup of milk. Process again until smooth. For a finer textured sherbet, pour mixture into a fme sieve or colander and press any pieces against sieve to extract flavor.

Discard the remaining solids, and cool mixture in refrigerator for at least an hour. For a crunchier product, chill mixture without discarding the pureed nuts. Add a pinch of salt if desired.

Remove skins from reserved pistachios and chop coarsely, then stir into the cold pistachio mixture.

Freeze in commerdal ice cream maker according to manufacturers directions, or by freezer method. Let stand a few minutes before serving. Yields six Yz cup servings .

Fat gm-9;% Fat Calories-37; Cholesterol-trace; Sodi- um-43mg.

MOCHA SHERBET

%cup semi-sweet cocoa

1/4 cup DIXIE CRYSTALS granulated sugar

1 TBSP instant coffee (granules preferred)

1 cup evaporated skim milk Yz tsp. vanilla

2 cups lowfat milk (1 %)

112 cup egg substitute

Combine the cocoa, sugar, and coffee granules and stir well. Add the evaporated skim milk and heat over medium heat until simmering. Cook for a few minutes until all ingredients are well dissolved, stirring occasionally. Remove from heat and cool. Com- bine the lowfat milk and egg substitute in a bowl. Add the vanilla and the coffee mixture.

Using an electric mixer, beat until well blended. Freeze in commerdal ice cream maker according to manufacturers directions, or freeze in covered bowl until firm. Remove from freezer, spoon into freezer container, and let ripen for 1-2 hours. Yield six Yz cup servings.

Fat gm-1.5; % Fat Ca!ories-13; Cholesterol-8 mg;

Sodium-62 mg.

SUMMER COCKTAIL PARTY