| APPETIZERS |
| Baked Onion Rings Source of Recipe Unknown List of Ingredients 1 1/2 cups corn flakes, low sodium -- crushed 2 teaspoons sugar 1 teaspoon paprika 1/4 teaspoon seasoned salt 1/4 teaspoon garlic salt 2 large sweet onions 2 eggs In large bowl combine first 5 ingredients; set aside. Cut onions in 1/2 in. thick slices. Separate into rings. In small bowl, beat egg til frothy. Dip onion rings in egg, then in crumb mix, coating well. Place in single layer on baking sheets coated with nonstick spray. Bake 15 to 20 minutes at 375 or until onions are tender & coating is crispy. 6 servings at 1 Star each |
| Bloomin Onion Source of Recipe List of Ingredients 1 large onion 1/4 ounce corn flakes -- crumbled pinch red pepper pinch seasoned salt 1 egg white 1/2 cup nonfat sour cream 2 teaspoons Miracle Whip� light -- or fat free 1 teaspoon horseradish sauce 1/2 clove garlic -- finely minced cooking spray Preheat oven to 350 � F. Spray 2-cup round baking dish with cooking spray. Trim root end of onion so it stands upright. Slice off 1/2" from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2" from bottom. Work your way around to make several "petals." Spray with cooking spray and place in microwaveable safe bowl. Cover and microwave on high for 3-4 minutes or until onion is slightly tender and petals have begun to separate. In small bowl combine corn flake crumbs, seasoned salt, and pepper; set aside. In medium bowl, whip egg white until foamy. Dip onion in egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with corn flake mixture. Bake until lightly browned and crisp about 10-12 minutes. 6. Meanwhile, combine sour cream, Miracle Whip, horseradish sauce and garlic. Cover and chill. This may be prepared up to 2 days ahead. Description: Serves 2 at 2 Star per serving |
| Crab Balls Source of Recipe Unknown List of Ingredients 1 lb crabmeat 1 egg 3 tablespoons self-rising flour 1 tablespoon prepared mustard 2 tablespoons mayonnaise 1 tablespoon Old Bay Seasoning 3 drops hot pepper sauce 1. Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. 2. Remove shell. 3. Add all ingredients and mix gently until thoroughly blended. 4. Form into balls. 5. Deep fry until golden. Yield: 30 balls 1 Star per 3 balls (3 servings) Nutrition information: PER BALL Per serving: 22 calories, .7g fat, 18mg cholesterol, 69mg sodium, 9g carbohydrates, 3 protein, 0g fiber |
| Crab Dip Source of Recipe Unknown List of Ingredients 1/2 pound crab, flaked 8 ounces non-fat cream cheese 2 tablespoons lowfat mayonnaise 1 tablespoon skim milk 1/2 teaspoon dry mustard 1 cup lowfat cheddar cheese 1/2 cup lowfat sour cream 1/8 teaspoon paprika 1 tablespoon prepared horseradish 1/4 teaspoon Tabasco sauce 1/2 teaspoon Worcestershire sauce Instructions: Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks. Yield: 3-1/2 cups (serving size: 1 tablespoon). Makes 12 servings 2 Star per serving |
| Creamy Taco Dip Source of Recipe Unknown List of Ingredients 8 servings at 1 point each. Serving Size=1/3 cup 2-8oz. pkg. fat-free cream cheese 1-teaspoon Taco Seasoning 1 teaspoon dried parsley flakes 1 cup chunky salsa 1/3 cup shredded reduced fat cheddar cheese 1/3 cup ripe olives In medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine. Cover and refregerate at least one hour. |
| Crispy Chili Twists Source of Recipe Betty Crocker Pasta Book List of Ingredients 2 cups rotini -- uncooked vegetable oil 2 tablespoons grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon seasoned salt 1/8 teaspoon garlic powder Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter). Heat oil (1 inch) to 375�. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl; toss with pasta until evenly coated. Yield: 2 cups, 8 servings at 2 stars each Per serving: 84 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; |
| Layered Mexican Ranch Dip Source of Recipe Unknown List of Ingredients 1 package Hidden Valley Dip Mix -- Ranch 1 Pint low fat sour cream 16 ounces fat-free refried beans 1 cup low fat cheddar cheese -- shredded 2 1/2 ounces black olives -- drained and sliced tomatoes -- chopped green onions -- chopped Mix Original Ranch Dip Mix with sour cream. Spread refried beans in a serving dish. Spread Dip Mix mixture on top of beans and top with cheese and olives. Garnish with tomatoes and green onions. Serves 10. 3 stars per serving |
| Vegetable Egg Roll Source of Recipe List of Ingredients 1 head Chinese cabbage, outer leaves removed, shredded 2 medium carrot(s), peeled and shredded 2 medium garlic clove(s), minced 2 medium scallion(s), white and green parts, chopped 1 Tbsp ginger, fresh, minced or 1/2 tsp dried 1 Tbsp low-sodium soy sauce 2 tsp cornstarch 1 tsp sesame oil 8 average egg roll wrapper(s), about 1/2 oz each 4 serving olive oil cooking spray, or enough to coat egg rolls Preheat oven to 350�F. Coat a large baking sheet with cooking spray. Place cabbage in a microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well. Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray. Bake until golden brown, about 25 minutes. Serve hot. 1 star per egg roll |
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