[CH] Appetizers
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Sat, 19 Dec 1998 07:36:44 -0800
Here's 2 appetizers I just came across - make adjustments to "taste" on the
hot stuff
- - - -
* Exported from MasterCook *
Surimi Crab Canapes on cucumber Slices
Recipe By : Portion Pak 1998
Serving Size : 16 Preparation Time :0:00
Categories : 2Send Appetizers
Lowfat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup nonfat cream cheese -- softened
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
8 ounces imitation crabmeat
or lobster-surimi -- flaked
1/3 cup chopped red bell pepper
1/4 cup green onions with tops -- sliced
64 cucumber slices
Prep note: Takes about 2+1/2 medium cucumbers cut 3/8" thick to yield 64
canape slices.
1. Combine cream cheese, lemon juice and hot pepper sauce in medium bowl;
mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill
until ready to serve.
2. When ready to serve, spoon 1+1/2 teaspoons crab mixture onto each
cucumber slice. Place on servings plate; garnish with parsley, if desired.
Makes 16 servings. Serving Size: 4 slices
Per Serving: 31 calories 28%cff, <1g Total Fat, <1g Saturated Fat,
5mg Cholesterol, 178mg Sodium, 4g Total Carbohydrate,
<1g Dietary Fiber, 4g Protein
Exchanges: 1/2 Lean Meat (0 Carbohydrate Choices)
SOURCE: PortionPak: Manage Diabetes 1997-1998 Mikela Corp
>kitpath@earthlink.net 12/98
- - - - - - - - - - - - - - - - - -
- - - - -
"Thyme gracefully seasons a coup." wisdom from my scanner
For more Scan-guage Language see
http://wizard.ucr.edu/~phannema/humor/scanner.htm
--------------- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Parmesan Toasts - gh
Recipe By : Home Arts 1997
Serving Size : 24 Preparation Time :1:00
Categories : 2Send Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dense sourdough bread
1 3/4 cups freshly grated Parmesan cheese
1 tablespoon olive oil -- double if preferred
1 tablespoon lowfat chicken broth -- see prep note
1/4 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
1 pinch dried rosemary leaves -- crushed
1 pinch salt
We've seen these in gourmet shops for $24 a pound! A very dense loaf of
bread makes cutting thin slices easier and be sure to use a top-quality
grating cheese such as Parmigiano Reggiano for the best flavor. Do-Ahead:
up to 2 weeks.
PREP TIP: Original recipes uses 2 tablespooons of olive oil. To reduce
amount, try spraying or diluting 1 tablespoon olive oil with 1 tablespoon
of low-fat vegetable or chicken broth; or juice, or balsamic vinegar and
water. Experiment
1. Preheat oven to 300F degrees. With serrated knife, cut off ends from
bread; reserve for making crumbs. Cut loaf into slices, each slightly
thinner than 1/4 inch thick. Place slices on large cookie sheet. Bake
slices until dry and toasted, about 30 minutes, turning slices over halfway
through cooking time. Remove cookie sheet from oven. Turn oven control to
400F degrees
2. Meanwhile, in medium bowl, with fork, mix Parmesan and remaining
ingredients until combined.
3. Top each bread slice with 2 rounded teaspoons cheese mixture; spread
mixture slightly. Bake toasts 3 to 5 minutes, until cheese melts. Cool
toasts on cookie sheet on wire rack at least 2 hours or overnight to allow
topping to dry out. Store at room temperature in tightly covered container
up to 2 weeks.
Each toast: with 2 tablespoons oil undiluted, about 90 calories 40% cff, 5
g protein, 9 g carbohydrate, 4 g total fat (2 g saturated), 6 mg
cholesterol, 240 mg sodium - estimated by GH. with 1 tbs oil plus 1 tbs
broth, 87cals, 3g fat (30%) - est. by MasterCook.
Yields: about 24 toasts
Work Time: 15 minutes plus cooling
Total Time: 50 minutes plus cooling
SOURCE 1997 Home Arts Good Housekeeping, "Do ahead gifts from the kitchen"
http://homearts.com/ >kitpath@earthlink.net 12/98
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi
> [or] Operator Assist: 1-800-725-5079, pin 408-539-5146
>