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Show 11 Gjlil i ilmon Fillets with & Tomato Tapenade & Olive Makes 6 servings Tomato & Olive Tapenade, recipe follows skinless farm-fres- h salmon fillets 1 teaspoon balsamic vinegar 1 teaspoon olive oil Ground black pepper Fresh basil leaves, for garnish Prepare Tomato & Olive Tapenade; set aside. Rinse 6 e) salmon; pat dry with paper towels. Rub each fillet with a few drops vinegar and oil; season with pepper. Arrange fillets on baking pan. Bake at 400F for 7 to 10 minutes or until fish turns from translucent to opaque throughout. Serve fillets with tapenade and garnish with basil if desired. Tbmato & Olive Tapenade: 1 pound Roma (plum) tomatoes, seeded and finely diced d 3 tablespoons minced tomatoes in oil, drained 3 tablespoons finely chopped brine-cure- d olives, such as Kalamata or Greek 3 tablespoons finely chopped fresh basil q I tablespoon dried basil leaves plus sun-drie- I tablespoon balsamic vinegar 112 teaspoons minced garlic Pinch of sugar Salt and ground black pepper, to taste Combine all ingredients, seasoning to taste with salt and pepper and adjusting other flavors to taste. Mixture can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving. Makes about 2 cups. Nutrition Information per serving: 286 calories, 122 mg sodium, 94 mg cholesterol, 13 gm total fat, 2 gm saturated fat, 2 gm dietary fiber 3can Vegetable Medley Makes 6 servings 1-- pounds asparagus cup diagonally sliced carrots 2 tablespoons margarine 12 cup pecans, chopped Snap off tough ends of asparagus; remove scales from stalks if desired. Set aside. 1 In large skillet, over medium heat, heat depth water to a boil. Add carrots; reduce heat to low. Cover and simmer 10 minutes. Add asparagus; Cook 5 minutes more or until vegetables are tender. Drain and arrange on serving plate; keep warm. In same skillet, over medium heat, melt margarine. Add pecans and cook until golden; spoon over vegetable mixture. Serve immediately. Nutrition Information per serving: 147 calories, 32 mg sodium, 0 mg cholesterol, 1 1 gm total fat, 1 gm saturated fat, 4 gm dietary fiber Cranberry Cheesecake Makes 9 servings tablespoon graham cracker crumbs cups nonfat cottage cheese 1 cup Egg Beaters 99 Egg Product 12 cup sugar 12 cup nonfat cream cheese 1 tablespoon lemon juice 14 teaspoon grated lemon peel Cranberry Topping, recipe follows 1 1-- lf I hether relatives have suddenly dropped into town or youve been planning a dinner for special friends, keep in mind that entertaining doesnt mean extravagance. Your own personal touches from the centerpiece to the china and a few great recipes can make the evening memorable. The important thing is to let your guests know that you care thats what theyll remember most. Fresh salmon on the menu adds a touch of sophistication to a meal, yet salmon is affordable and easy to prepare. Recipes such as Salmon Fillets with Tomato & Olive Tapenade and Salmon, Spinach & Toasted Pecan Salad demonstrate the farm-raise- d salmon is also salmon. Available year-rounversatility of farm-raise- d d, recognized for its nutritional benefits. Compared with some other species of seafood, farmed salmon contains more omega-- 3 fatty acids which have been shown in some studies to reduce blood cholesterol levels. g crunch to side dishes, salads and desserts is to One way to add y pecans contain no cholesterol and are region of the United States. easy to keep on hand because they can be stored under refrigeration for about nine months or frozen for up to two years. For a classic ending to a superb meal, serve the delicious Cranberry Cheesecake. The rich decadent taste is traditional, but your guests will ask for seconds when Whether you're preparing the cheesecake or any of your they discover it is favorite recipes calling for tfhole eggs, be sure you choose an egg alternative that has no fat or cholesterol. Available in your grocers refrigerator section next to High-energ- , shell eggs, or the freezer section, egg alternatives are made from the healthiest part of real eggs and are easy to use cup is equivalent to one whole egg). Your table should be set to match the occasion. Candles are the easiest way to add a festive atmosphere to the gathering. For your centerpiece, keep a lookout for (one-quart- er toss in chopped nuts. Pecan Vegetable Medley and Golden Carrot Pecan Cake call for nuts, but not just any nuts. These recipes call for pecans, Americas most preferred nut. Pecans give the impression of being fancy nuts, but actually most items that reflect your style you can find some beautiful decorative pieces when antique hunting or even while on beach walks. If youre in a time crunch, place Out flowers and floating candles in a shallow glass bowl filled with water, of arrange potted plants in baskets and wrap with fine linens or ribbons. ( t With these easy recipes and quick decorating tips, youll find entertaining cah be all pecans are grown right here in America, from coast to coast in the southern an enjoyable experience for you, as well as for your family or friends. palate-pleasin- d Makes Dressing, recipe follows 9 cups loosely packed shredded spinach (2 bunches) 3 cups flaked, cooked farm-fres- h 4 to uncooked) pounds 1 orange, peeled 2 to 3 very thin slices red onion 23 cup pecan halves, toasted salmon (1-1- Prepare dressing; set aside. To shred spinach, stack 7 or 8 leaves; roll up from long shreds. Place spinach on a large serving platter or on 6 h edge and cut into 14 to individual serving plates. Center salmon on spinach. Slice peeled orange crosswise, then halve rounds; arrange around salmon. Separate onion into rings; halve or quarter large rings. Arrange onion pieces and pecans over salad. Serve with dressing. 12-inc- Ci I ius Mustard Dmssinu': 12 cup orange juice 3 to 4 tablespoons lemon juice 2 tablespoons canola sic vegetable oil 1 teaspoons grainy mustard or Dijon mustard teaspoon finely grated orange peel Whisk together all ingredients; adjust flavc teaspoon dried tarragon leaves, crushed, at 1 tablespoon finely chopped fresh mint (optional) 12 teaspoon salt Pinch of ground red pepper 1 and sugar to taste. Makes about 1 cup. Nutrition Information per serving: 236 calories, 256 mg sodium, 43 mg cholesterol, 15 gm total fat. 2 gm saturated fat. 5 o,n dietary fiber 13 cup sugar 1 2 12 Nutrition Information per serving: 141 calories, 268 mg sodium, 6 mg cholesterol, 0 gm total fat, 0 gm saturated fat servings flour cups 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 12 teaspoon baking soda 1 can crushed pineapple 1 cup pecan halves 2 cups grated carrots 1 cup firmly packed light brown sugar 34 cup Egg Beaten 99 . Egg Product Galmon Steaks with -- t, Lemon Dill Sauce . ' 34 cup nonfat pfaht yogurt ' 13 cup golden, raisins 1-- Makes 4 servings yf 3 tablespoons 'margarine, e) melted . y"-2 teaspoons vanilla extract cups confectioners sugar y 14 cup finely chopped red onion 1 teaspoon margarine flour tablespoon 23 cup skim milk 14 cup Egg Beaten 99 Egg Product 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon dried dill weed 1 j1 ' In medium bowl, combine flour, baking powder, pumpkin pie spice and baking soda; set aside. Reserve 10 pecan halves for garnish; chop remaining pecan halves. Drain pineapple; reserve juice. In large bowl, with spoon, mix pineapple, chopped , . pecans, carrots, brown sugar, egg product, yogurt, raisins, margarine and vanilla until well blended. Stir in dry ingredients until well combined. Spread batter in 2 greased and round cake pans. Bake at 350F for 25 to 30 minutes or until toothpick floured inserted in center comes out clean. Cool in pan on wire racks for 10 minutes. Remove from pan and cool completely on wire racks. In small bowl, blend confectioners sugar and 2 to 3 tablespoons reserved pineapple . juice to make frosting spreading consistency. Place one cake layer on serving plate. Spread frosting on top of layer; top with remaining cake layer. Dust with additional confectioners sugar and garnish with reserved pecan halves. . f 10 gm total fat, v 364 calories, 2 1 8 mg sodium, 0 mg cholesterol, gm saturated fat, 2 gm dietary fiber Nutrition Information per serving: 1 tablespoon water In saucepan, over medium heat, cook cranberries, sugar and water, stirring until cranberry skins pop and mixture thickens. Chill at least 2 hours. . ' olden Carrot Pecan Cake a moil. Spinach & Tbasted Pecan Salad cups cranberries 1-- t i'i Citrus-Mustar- Cranberry Tbpping: ' , , K Makes 8 servings Sprinkle graham cracker crumbs on bottom and side of lightly greased square baking pan; set aside. In electric blender or food processor, blend cottage cheese and 12 cup egg product until smooth, scraping down side of container as necessary. In large bowl, combine cottage cheese mixture, remaining egg product, sugar, cream cheese, lemon juice and lemon peel. Beat at low speed 2 minutes. Pour into prepared pan. Bake at 325F for 50 minutes or until set and lightly browned. Cool in pan on wire rack. Chill at least 2 hours. To serve, cut cheesecake into squares; spoon topping over each square. fat-fre- e. ' h) p; j ' 4 (12-incsalmon steaks thick farm-fres- h In small saucepan, over low heat, cook onion in blend in flour. Over medium margarine until tender-crisheat, gradually add milk, stirring until mixture boils. Cook and stir 1 minute. Remove from heat; whisk in egg product, lemon juice, lemon peel and dill. Cook, stirring constantly until thickened. Do not boil. Meanwhile, grill or broil salmon steaks for 3 to 5 minutes per side or until fish turns from translucent to opaque throughout. Serve immediately with sauce. Nutrition Information per serving: 255 calories, 1 18 mg 1 1 sodium, 83 mg cholesterol, 1 1 gm total fat. 2 gm saturated fat |