Guest guest Posted June 9, 1999 Report Share Posted June 9, 1999 Here are three recipes from Mary Carroll's newspaper column. She served them for a bridal brunch along with fresh bread and then each of the guests brought a homemade dessert. Bridal Brunch Salad Confetti Vegetable Frittata Chilled Sweet And Tangy Yogurt Soup * Exported from MasterCook * Bridal Brunch Salad Recipe By : Healthful Cooking, Mary Carroll, Star Trib 6/3/99 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 red onion -- thinly sliced 1 lemon -- Juice of 1/4 cup olive oil 2 tablespoons honey mustard 1 tablespoon soy sauce -- or to taste 1 tablespoon maple syrup -- or to taste Salt and freshly ground pepper to taste -- to taste 1 head radicchio -- sliced 1 large English cucumber -- peeled, quartered lengthwise and sliced 4 cups torn leaf or romaine lettuce 1 cup chopped red cabbage 1/2 cup chopped pecans -- optional One of three do-ahead dishes for a bridal shower brunch: Confetti Vegetable Frittata, Chilled Sweet and Tangy Yogurt Soup, and Bridal Brunch Salad Serves 6. The sweet-sour dressing on this spring vegetable salad is a nice contrast to the tart soup. Soaking the red onions in ice water takes away their sharp flavor. Place onion slices in ice water to cover and let stand 20 minutes. Drain well. In large salad bowl, combine lemon juice, oil, mustard, soy sauce, maple syrup and salt and pepper to taste. Adjust seasonings to taste. Add onion slices, radicchio, cucumber, lettuce, cabbage and pecans. Toss well. Let stand 15 minutes before serving. Nutrition information per serving: Calories 120, Carbohydrates 8 g, Protein 2 g, Fat 10 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 250 mg, Calcium 35 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1 vegetable exch., and 2 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Confetti Vegetable Frittata Recipe By : Healthful Cooking, Mary Carroll, Star Trib 6/3/99 Serving Size : 1 Preparation Time :0:00 Categories : Cheese Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium onion -- thinly sliced 2 garlic cloves -- minced, up to 3 1/2 large red bell pepper -- thinly sliced 2 green onions -- minced including greens 1/4 cup minced fresh parsley 8 pencil-thin asparagus spears thinly sliced and ends trimmed Salt and pepper -- to taste 4 whole eggs or equivalent egg substitute -- beaten 6 egg whites -- lightly beaten 2 tablespoons grated Parmesan cheese 1/2 cup shredded smoked Cheddar cheese OR Swiss or part-skim mozzarella cheese 1 dash grated nutmeg Serves 8. One of three do-ahead dishes for a bridal shower brunch: Confetti Vegetable Frittata, Chilled Sweet and Tangy Yogurt Soup, and Bridal Brunch Salad Coat 10-inch nonstick ovenproof skillet with vegetable cooking spray and set over medium-high heat. When hot, add onion, garlic, bell pepper and green onions and cook, stirring frequently, 8 to 10 minutes until soft, adding 2 tablespoons water if mixture becomes too dry. Add parsley and asparagus, stirring well, and cook 1 minute. Season to taste with salt and pepper. Remove from heat. In large mixing bowl, whisk eggs, egg whites, cheeses and nutmeg. Add to skillet. Bake, uncovered, at 400 degrees 25 to 35 minutes until set and lightly brown. Cut into wedges. Nutrition information per serving: Calories 94, Carbohydrates 3 g, Protein 9 g, Fat 5 g. including sat. fat 2 g.Cholesterol 115 mg, Sodium 140 mg, Calcium 80 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1 1/2-lean meat exch., Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Sweet And Tangy Yogurt Soup Recipe By : Healthful Cooking, Mary Carroll, Star Trib 6/3/99 Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 2 cups peeled seeded and sliced cucumber 1/2 tart green apple such as Granny Smith peeled and cored and sliced 2 cups nonfat plain yogurt -- divided 1/2 cup fat-free broth 2 tablespoons sliced green onions 1 tablespoon honey or brown sugar Salt and pepper -- to taste Additional grated unpeeled apple OR chopped green onions for garnish One of three do-ahead dishes for a bridal shower brunch: Confetti Vegetable Frittata, Chilled Sweet and Tangy Yogurt Soup, and Bridal Brunch Salad Serves 4 to 6. Make this soup at least one day ahead to allow the flavors to blend. This is adapted from a recipe by Marie Simmons. In food processor, puree garlic, cucumber and apple with 1 cup yogurt until very smooth. Stir in remaining 1 cup yogurt, broth, green onions, honey (or brown sugar) and salt and pepper to taste. Chill at least 3 hours, then adjust seasonings. Serve garnished with additional grated unpeeled green apple or chopped green onions. Nutrition information per serving: Calories 71, Carbohydrates 12 g, Protein 5 g, Fat 0 g, including sat. fat 0 g, Cholesterol 2 mg, Sodium 68 mg, Calcium 170 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1/2 milk exch., 1 fruit exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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