By Ashely O'Hara
This spread can be used as a dip or a sandwich and canape ingredient.
Ingredients:
1 large cucumber
8 oz cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)
Preparation:
Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.
Sunday, September 9, 2012
Guitless Alfredo Sauce
By Lisa Clayson
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Optional: Add any extra ingredients; grilled chicken, broccoli, green onions, bacon, shrimp, ham.
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Optional: Add any extra ingredients; grilled chicken, broccoli, green onions, bacon, shrimp, ham.
Monday, August 27, 2012
Mediterranean Summer Tomatoes
By Abby McLean
Ingredients:
5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
curshed red pepper
1 loaf french bread, for dipping
Directions:
Slice the tomatoes and arrange them in serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together, then pour over the tomatoes. Add crushed red pepper to taste. Let stand 5 minutes before serving, or refrigerate for up to 3 days. Eat with French bread, and dip the bread in marinade when finished with the tomatoes.
Ingredients:
5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
curshed red pepper
1 loaf french bread, for dipping
Directions:
Slice the tomatoes and arrange them in serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together, then pour over the tomatoes. Add crushed red pepper to taste. Let stand 5 minutes before serving, or refrigerate for up to 3 days. Eat with French bread, and dip the bread in marinade when finished with the tomatoes.
Mediterranean Salad
By Jenn Sibiga
Ingredients
3 Tbsp extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1 lb) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup slivered almonds, toasted
Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs and almonds. Toss to combine and serve.
Ingredients
3 Tbsp extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1 lb) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup slivered almonds, toasted
Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.
Once the couscous is room temperature, add the fresh herbs and almonds. Toss to combine and serve.
Wild Mushroom Goat Cheese Flatbreads
By Julie Drinkwater
1 3/4 cups bread flour
3 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Kosher salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out into 8" thin rounds. Place on a sheet of parchment paper into a 10-inch round (shape can Sprinkle with sea salt and chopped rosemary. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
Topping:
Olive oil 1/4
2 cups assorted mushrooms, dried porchini (soaked) baby portabella, crimini (all diced)
2 Tbls diced shallots
chopped rosemary (left over from the bread)
4 cloves black garlic diced
Heat oil on medium in pan, saute garlic and shallots for 1 minute. Add mushrooms, cook 1 more minute.
Spoon mixture over flat breads, add pieces of goat cheese and chopped rosemary.
1 3/4 cups bread flour
3 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Kosher salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out into 8" thin rounds. Place on a sheet of parchment paper into a 10-inch round (shape can Sprinkle with sea salt and chopped rosemary. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
Topping:
Olive oil 1/4
2 cups assorted mushrooms, dried porchini (soaked) baby portabella, crimini (all diced)
2 Tbls diced shallots
chopped rosemary (left over from the bread)
4 cloves black garlic diced
Heat oil on medium in pan, saute garlic and shallots for 1 minute. Add mushrooms, cook 1 more minute.
Spoon mixture over flat breads, add pieces of goat cheese and chopped rosemary.
Garden Fresh Pizza
By Becky Cleaver
½ c reduced fat chives & onion cream cheese
1 pkg (10 oz) pre-baked Italian pizza crust (two 8” crusts)
½ cucumber, chopped
1 plum/Roma tomato, seeds removed and chopped
1/3 c pitted kalamata olives, cut in half
Spread cream cheese over pizza crusts. Sprinkle cucumber, tomato, and olives on top.
Raspberry Cream Cheese Coffee Cake
By Julie Drinkwater
Raspberry Cream Cheese Coffee Cake
From Country Woman Magazine circa 1990
80
Raspberry Cream Cheese Coffee Cake
From Country Woman Magazine circa 1990
80
- Prep: 25 min. Bake: 55 min. + cooling
- Yield: 16 Servings
25
Ingredients
- COFFEE CAKE:
- 2-1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup cold butter, cubed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 egg
- 1 teaspoon almond extract
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 cup raspberry jam
- TOPPING:
- 1/2 cup sliced almonds
Directions
- In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
- To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
- In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
- In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.
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