More So Fat, Low Fat, No Fat For Family and Friends: Recipes for Family and Friends That Cut the Fat but Not the Flavor - Softcover

Rohde, Betty

 
9780684815749: More So Fat, Low Fat, No Fat For Family and Friends: Recipes for Family and Friends That Cut the Fat but Not the Flavor
Softcover
ISBN 10: 0684815745 ISBN 13: 9780684815749
Verlag: Atria Books, 1996

Inhaltsangabe

200 more tempting recipes from the author of So Fat, Low Fat, No Fat that taste so good you'll never believe they're good for you!

Betty Rohde's first book, So Fat, Low Fat, No Fat, introduced the world to her delicious down-home low-fat food. In this new collection of sensible and savory dishes, you'll find recipes designed to please the palate and safeguard the waistlines of people who enjoy a well-stocked table without a lot of fuss in the kitchen. Now you can enjoy:

-Ham Swirls

-Sweet Potato Chips

-Oklahoma Lazy-Daze Tex-Mex Casserole

-Bayou Magic Chicken

-Sausage and Grits for Breakfast

-Old-Fashioned Banana Pudding

-Spaghetti Pizza

-Krispy Chicken

Betty shares her tips for cutting fat and spicing up your diet, as well as menu suggestions for a Christmas morning party, a New Year's buffet, sit-down dinners, informal brunches, and more. More So Fat, Low Fat, No Fat makes having company, whether the occasion is casual or formal, a cause for celebration.

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Über die Autorin bzw. den Autor

Betty Rohde lost 66 pounds and lowered her cholesterol level using the recipes in her books. She has kept the weight off. Betty lives in Gore, Oklahoma.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Chapter 1

Appetizers

COUNTRY CAVIAR

SERVES 12

VERY LOW-FAT

Prep :10

Cook :15

Stand :00

Total :25

In the country, we use cornmeal for everything. What you have is what you use, so make something with what you have.

1 1/4 cups fat-free self-rising cornmeal mix

1/4 cup egg substitute

1/2 cup fat-free sour cream

1/2 teaspoon chopped chives (fresh or dried)

24 pitted ripe or pimento-stuffed olives

Preheat the oven to 400 degrees. Lightly spray two miniature (1 3/4-inch) muffin pans with vegetable oil cooking spray.

In a heavy zipper-lock plastic bag, combine cornmeal mix, egg substitute, sour cream, and chives. Close the bag and use tips of fingers to mix batter well. Keep walking your fingers around and over the batter until well blended. Shake to one side of the bag and snip off the corner of the bag to make a 3/4-inch opening. Squeeze the batter into the prepared muffin pans, filling each about 3/4 full.

Press an olive into the center of each cup of batter. Bake for about 15 minutes or until done.

Variations: Use cocktail onions or a ring of jalapeño pepper in place of the olives.

Make a thumbprint in the top of each cup of batter and spoon in about 1/2 teaspoon of minced fresh jalapeño pepper, or jalapeño pepper jelly.

Variations: Add a 1/2-inch chunk of fat-free cheese, your choice.

Add a 1/2-inch chunk of 98% fat-free ham.

Add 1/4 teaspoon of hot pepper sauce.

HOT AND SPICY PEPPER SQUARES

MAKES 48 SQUARES

0 GRAMS FAT

Prep :10

Cook :40

Stand :10

Total 1:00

1/2 cup flour

1 teaspoon baking powder

Dash salt

2 cups egg substitute

3 cups grated fat-free Monterey Jack cheese

1 1/2 cups fat-free cottage cheese

2 tablespoons chopped pickled jalapeño pepper

2 tablespoons chopped pimento

2 tablespoons sliced pitted ripe olives

Preheat the oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with vegetable oil cooking spray.

In a bowl stir together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the egg substitute slightly with an electric mixer, then stir in the flour mixture. Fold in the cheeses, pepper, pimento, and olives.

Pour into the prepared baking dish. Bake uncovered for about 40 minutes, or until set and golden brown. Let stand 10 minutes; cut into 1 1/2-inch squares. Serve warm or with low-fat tortilla chips if desired.

FROZEN GRAPES

SERVES 6

0 GRAMS FAT

Prep :50

Cook :00

Stand :02

Total :52

1 1/2 pounds green or red seedless grapes

Stem and wash the grapes and pat dry. Place in the freezer for about 45 minutes. Remove from the freezer and let stand 2 minutes before serving.

Very good with a hot spicy meal on a hot spicy summer evening.

BEAN TASTIES

MAKES 40 TASTIES

2.3 GRAMS FAT PER SERVING (4 PIECES)

Prep :20

Cook :10

Stand :00

Total :30

1/2 cup chopped onion

1 (16-ounce)can fat-free refried beans

1/2 cup salsa

1 teaspoon chili powder

1/8 teaspoon garlic powder

Dash salt (optional)

Dash pepper

1/4 cup fat-free cream cheese, at room temperature

1/2 cup cubed avocado

1 teaspoon lime juice

1 teaspoon lemon juice

10 (6-inch) flour tortillas

1/2 cup finely chopped green peppers (or red or mixed for holidays)

Salsa and fat-free sour cream

In a nonstick skillet lightly sprayed with vegetable oil cooking spray, cook the onion, stirring constantly, until tender. Stir in the refried beans, salsa, chili powder, garlic powder, salt, if desired, and pepper. Set aside.

Combine the cream cheese, avocado, and lime and lemon juice and mash together thoroughly. Spread about 2 tablespoons over each tortilla, leaving about 1/2-inch border around edge. Spread about 2 tablespoons of the bean mixture over the avocado mixture. Top with a chopped pepper and roll each tortilla up.

Cut the tortilla rolls into fourths; insert a toothpick or wooden pick into each tastie. Serve with salsa and fat-free sour cream.

HAM SWIRLS

SERVES 8

1 GRAM FAT PER SERVING

Prep :15

Cook :00

Stand 1:00

Total 1:15

8 slices 98% fat-free deli-style ham

1 (8-ounce) package fat-free cream cheese, at room temperature

8 medium whole dill pickles

Spread one side of each ham slice with about 2 tablespoons of cream cheese.

Lay one pickle on each at one side; roll the ham slice around the pickle. Press the edges together. Cover and refrigerate 1 hour. To serve, cut each pickle into six slices. Place on a serving tray, fiat side down. Have picks by the tray.

PIZZA APPETIZERS

SERVES 12

2 GRAMS FAT PER SERVING

Prep :15

Cook :08

Stand :00

Total :23

1 long loaf Italian bread, cut in half lengthwise

3/4 cup shredded fat-free Monterey Jack cheese

3/4 cup shredded fat-free Cheddar Cheese

3/4 cup fat-free pasta sauce

1 1/2 tablespoons dried Italian seasoning

6 thin slices 98% fat-free ham

12 to 15 bell pepper rings

1/2 cup chopped onion

Parsley for garnish

Preheat the broiler. Place the bread, cut side up, on a baking sheet; toast 4 to 5 inches from the heat source until lightly browned.

Combine the cheeses and sprinkle 1/4 of the mixture on each bread half; broil again until the cheese melts, about 1 to 2 minutes.

In a small saucepan, combine the pasta sauce and seasoning. Place over medium heat until thoroughly heated. Spoon evenly over bread halves; top with ham, pepper rings, and chopped onion. Sprinkle each half with the remaining cheeses.

Broil 4 to 5 minutes or until the cheese is melted. Cut each half into 6 pieces. Garnish with a little parsley if desired.

TORTILLA CHEESECAKE

SERVES 12

2 GRAMS FAT ENTIRE DISH

Prep :35

Cook :45

Stand 3:00

Total 4:20

1 1/2 cups crushed baked tortilla chips

1/4 cup Butter Buds, liquid form

2 (8-ounce) packages plus 1 (3-ounce) package fat-free cream cheese, at room temperature

1/2 cup egg substitute

2 1/2 cups shredded fat-free Monterey Jack cheese

1 (4-ounce)can chopped green chiles, drained

1/4 teaspoon ground red pepper (cayenne)

1 (8-ounce) carton fat-free sour cream

1 1/2 cups chopped bell peppers

1/2 cup chopped scallions

1 medium tomato, chopped

Preheat the oven to 325 degrees. Lightly spray the bottom of a 9-inch springform pan with vegetable oil cooking spray.

Process the crushed tortilla chips into fine crumbs in a blender or food processor. Or place the chips in a zipper-lock plastic bag and roll into crumbs with a rolling pin or bottle.

Combine the crushed tortilla chips with the Butter Buds and mix well. Press onto the bottom of the springform pan. Bake for 15 minutes and let cool on a wire rack.

Stir the cream cheese gently with a wire whisk. Add the egg substitute slowly, mixing after each addition. Stir in the shredded cheeses, chiles, and ground red pepper. Pour into the prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edge of the pan to release the sides, and let cool completely.

Spread the sour cream evenly over the top; cover and chill. Arrange the chopped peppers and chopped scallions over the top and the tomatoes around the edge of top as desired. During the holidays I make mine in the shape of a tree.

Serve with tortilla...

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Verlag
Atria Books
Erscheinungsdatum
1996
Sprache
Englisch
ISBN 10 
0684815745
ISBN 13 
9780684815749
Einband
Taschenbuch
Anzahl der Seiten
256
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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