Holiday Ideas -- Appetizers

[Guest guest]

Christiane: Here are some ideas for appetizers for you. The only one I have

made is the Tortilla Pinwheels -- they're always a big hit.

 

 

* Exported from MasterCook *

 

Barbecue Not-Meatballs

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers, Dips, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup ketchup

1/4 cup brown sugar

1/4 cup red wine vinegar

1/2 cup water

1 1/2 pounds Morningstar Farms " beef crumbles "

1 tablespoon minced onion flakes

1/4 teaspoon garlic powder

1/2 cup milk (whole, skim, soy, etc.)

3/4 cup multi-grain oatmeal

1/8 teaspoon freshly ground pepper

vegetable cooking spray

 

In a small bowl, combine ketchup, brown sugar, vinegar, and water; blend

until smooth and set aside. Preheat oven to 350°. Lightly spray a 10-inch baking

dish with nonfat cooking spray.

In a medium bowl, combine " beef crumbles " , onion flakes, garlic powder,

milk, pepper, and oatmeal. blend well and shape mixture into small balls.

Lightly spray a nonstick skillet with cooking spray and heat over medium-high

heat. Place " not meatballs " in skillet and brown on all sides. Turn carefully

with a slotted spoon.

Place " not meatballs " in prepared baking dish. Cover with barbecue sauce

and ake in preheated oven for 1 hour, until bubbly.

 

 

 

 

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Per serving: 66 Calories (kcal); trace Total Fat; (1% calories from fat); 1g

Protein; 17g Carbohydrate; 0mg Cholesterol; 477mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

NOTES : " Not-meatballs " and sauce can be prepared ahead of time, if desired, and

baked before serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

GREEK SPINACH TRIANGLES

 

Recipe By :

Serving Size : 50 Preparation Time :0:00

Categories : Appetizers, Dips, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c Butter -- or margarine*

1 pk Phyllo pastry

2 Eggs -- beaten

1 Onion -- finely chopped

8 oz Cream cheese -- cut in chunks

1/4 t Pepper

1/2 lb Feta cheese

20 oz Frozen chopped spinach

 

* To cut calories, you may use butter-flavored cooking

spray in place of the butter.

Cook spinach according to directions and drain well.

Mix all ingredients except butter and pastry.

Refrigerate mixture at least 1 hour.

Open package of dough and cut a strip 2 " wide,

cutting through all layers. Cover remaining dough with

a damp cloth to keep from cracking.

Separate dough so that you have 2 sheets for each

triangle. Brush the dough with melted butter and put 1

rounded teaspoon spinach mixture at the top of the

strip. Fold pastry over like folding a flag. Place on

well-buttered baking sheet and brush top with butter.

Bake at 375 deg. for 20 min. Serve warm.

To freeze the triangles before cooking, butter both

sides of triangle and wrap well. Bake when needed.

 

 

 

 

 

 

 

 

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Per serving: 68 Calories (kcal); 6g Total Fat; (83% calories from fat); 2g

Protein; 1g Carbohydrate; 26mg Cholesterol; 114mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Indian-Spiced Vegetable Turnovers

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Appetizers, Dips, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic

1 cup fresh cilantro leaves

1 carton plain nonfat yogurt -- (16-ounce)

2 cups red potatoes -- peeled & diced

1 tablespoon olive oil

1 cup coarsely shredded carrot

1 cup finely chopped onion

2 teaspoons peeled -- minced gingerroot

1 cup frozen green peas -- thawed

2 tablespoons chopped fresh cilantro

2 tablespoons water

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon salt

4 teaspoons black pepper

8 teaspoons ground red pepper

16 sheets frozen phyllo pastry -- thawed

vegetable cooking spray

Pumpkin Butter:

1 can solid pack pumpkin(not pumpkin pie -- (15 oz)

filling)

1/2 cup apple cider or apple juice

1/2 cup sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 pinch salt

 

Position knife blade in food processor bowl. Drop garlic through chute with

processor running; process 3 seconds or until garlic is minced. Add 1 cup of

cilantro; process until finely chopped. Add yogurt; process until smooth. Spoon

mixture into a bowl; cover and chill.

 

Place potato in a medium saucepan; add water to cover. Bring to a boil; cook 12

minutes or until tender. Drain and set aside.

 

Heat oil in a large skillet over medium heat. Add carrot, onion, and gingerroot;

saute 5 minutes. Add potato, peas, and next 7 ingredients; saute an additional 5

minutes. Remove from heat; set aside.

 

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 2 (16 "

-by- 61 " ) strips; lightly spray with cooking spray. Fold each strip in half

lengthwise. Spoon 2 tablespoons potato mixture onto end of each strip and spread

to within 1 inch of end. Fold the left bottom corner over mixture, forming a

triangle; keep folding back and forth into a triangle to end of strip. Repeat

with remaining ingredients.

 

Place the turnovers, seam side down, on a baking sheet coated with cooking

spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F

for 15 minutes or until golden. Serve with yogurt sauce.

 

Yields: 32 turnovers

 

Pumpkin Butter: Place ingredients in a saucepan and stir together. Bring to a

boil;lower heat to a simmer. Cook , stirring 15 minutes or until butter has

become dark and thick.

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 126 Calories (kcal); 2g Total Fat; (15% calories from fat); 3g

Protein; 24g Carbohydrate; trace Cholesterol; 257mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2

Other Carbohydrates

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tortilla Pinwheels

 

Recipe By :Karen C. Greenlee

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers, Dips, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces light sour cream

8 ounces light cream cheese -- softened

1 4 oz. can green chiles -- chopped

1 cup light Mexican blend cheese -- shredded

8 flour tortillas

1 tablespoon Mrs. Dash Onion & Herb seasoning

seasoned salt & garlic powder to taste

 

Mix together all ingredients except tortillas. Spread mixture evenly over

tortillas. Roll tortillas into tubes and cover with plastic wrap. Refrigerate

several hours. Unwrap tubes and cut into 1-inch slices, discarding ends. Serve

with salsa and/or sour cream and/or guacamole.

 

 

 

 

 

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Per serving: 249 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g

Protein; 35g Carbohydrate; 15mg Cholesterol; 409mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0