| September 2004 Missouri Regional Newsletter p12 |
| Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese; set aside to cool.
On a floured surface, roll one pastry ball to a 12x7-inch rectangle. Spread dough with half the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture. Slice logs into 1/2-inch slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 400 degree F oven about 20 minutes or until golden brown. Transfer to wire racks; let cool. Serves: 28 Nutrition Facts: Serving: 1 Calories 101 g Fat 7 g, Cholesterol 19 mg, Sodium 190 mg, Courtesy Of: http://betterrecipes.bhg.com Red Chili Vegetable Soup Ingredients: 1 1/2 quarts fat-skimmed chicken or vegetable broth 1 large onion, chopped 1 clove garlic, pressed or minced 1 1/2 tablespoons ground dried New Mexico or California chilies 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 pound carrots, peeled 1/2 pound thin-skinned potatoes, scrubbed 1/2 pound green beans, ends trimmed About 1/3 cup crumbled cotija or feta cheese About 1/2 cup nonfat or reduced-fat sour cream Crisp corn tortilla strips (see recipe below) Salt and pepper Instructions: In a large saucepan or Dutch oven over medium-high heat, combine 1/4 cup broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add ground chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes. Serves: 6 Nutrition Facts: Serving: 1 Calories 144 g Fat 2 g, Cholesterol mg, Sodium 644 mg, Courtesy Of: http://www.3fatchicks.com |