APPETIZING IDEAS
It is graduation party time and many of you are looking for foods to serve. My days of planning graduation open houses are long gone but it doesn't stop me from remembering how much fun it was. Our kids went so far as to call them "Mom's graduation party." I'm too far away to help with grandchildren's parties (there are 2 this year) but hopefully this week's recipe for Cucumber Dip will find a place at your table. It's at home on assorted crackers or as a dipper for fresh vegetables.
CUCUMBER DIP
- 1 English cucumber
- 8-ounce package reduced fat cream cheese
- 1/4 cup diced red onion
- Dash of Tabasco sauce
- Salt and pepper to taste
- Assorted crackers or vegetables
Drain cucumbers in a colander for 5 minutes. Cover the cucumber with a paper towel and press out as much moisture as possible. Combine the cucumber, cream cheese, onion, Tabasco sauce, salt and pepper in a bowl and mix well. Recipe makes 1 1/2 cups dip. Source: "California Mosaic," The Junior League of Pasadena, California, 2008.
From my cookbook, "Thank You, I'm Glad You Liked It," you can't go wrong with Microwave Spinach-Beef Dip. Make it ahead and pop in the microwave just before serving time.
MICROWAVE SPINACH-BEEF DIP
- 1 10-ounce box frozen chopped spinach, thawed and well drained
- 1 8-ounce package reduced fat cream cheese
- 1/2 cup light mayonnaise (I use Hellmann's Light)
- 2 tablespoons milk
- 2 tablespoons dry sherry
- 2 teaspoons dry minced onion
- 1/8 teaspoon garlic powder
- 2 teaspoons dill weed
- 1 small jar dried beef, coarsely chopped
- 1 cup sour cream
- 3/4 cup chopped pecans
Squeeze as much moisture as possible from thawed spinach and set aside. Blend together cream cheese, milk, sherry, onion and garlic powder. Mix in dill weed, dried beef, sour cream, pecans and spinach. Spoon into 9-inch glass pie plate. Cover with Saran Wrap and microwave at 70 percent power for 6 to 8 minutes or until hot. Serve with assorted crackers.
PUT PUNCH IN YOUR PARTY
Knowing that happiness is getting a new cookbook, a friend gave me "A Taste of Lake Geneva III," by the Geneva Lake, Wisconsin, Women's Association. Thinking graduation parties, the first recipe that I tried was Picnic Lemonade. You'll love this recipe because it takes only 2 ingredients from the frozen foods department. Mix with water, chill and serve, either from a punch bowl or glass pitcher. Keep the lemonade and white grape juice concentrate in the freezer so you can make it all summer.
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PICNIC LEMONADE
- 2 12-ounce cans frozen lemonade concentrate
- 1 12-ounce can frozen white grape juice
- 17 1/2 cups water
In large non-metal container, mix all ingredients. Refrigerate until serving time. Serve over ice. Recipe makes 1 1/2 gallons.
Source: "A Taste of Lake Geneva III," by the Geneva Lake Women's Association. To order a copy, send a check for $20.00 plus $4.00 for shipping and handling to: Geneva Lake Women's Association, PO Box 671, Lake Geneva, WI 53147.
Keep guests at your graduation party, community dinner or family reunion safe from food-borne illnesses with a new booklet from U.S. General Services Administration, Cooking for Groups: A Volunteer's Guide to Food Safety (Item 621R). It's free by calling 1-888-878-3256.
WHOLE GRAINS LOWER RISK OF CHRONIC DISEASE
In what is believed to be the first study of its kind, researchers at Penn State found that diets containing high amounts of whole grains help with weight loss and also may reduce the risk of chronic diseases such as diabetes and cardiovascular disease. The results were published in January 2008 issue of the American Journal of Clinical Nutrition. Fifty men and women, all of whom had metabolic syndrome, a combination of symptoms that increase the risk of developing heart disease and diabetes, were assigned either to a group that derived all of its dietary grain servings from whole wheat or to one that included refined grains, for a period of 12 weeks. Both groups received advice on weight loss and were encouraged to participate in moderate physical activity. All lost an average of 8 to 12 pounds, but the whole grain group lost a significantly greater amount in the abdominal region than the refined grain group. The whole grain group also had a 38 percent decrease in C-reactive protein, thought to be a marker of inflammation.
Source: Duke Medicine HealthNews, May 2008. Although pearl barley has the bran removed, it still makes a healthy side dish at summer barbecues.
BAKED BARLEY WITH PORTOBELLO MUSHROOMS
- 2 tablespoons butter
- 3 onions, chopped
- 8-ounces button mushrooms, sliced
- 8-ounces Portobello mushrooms, sliced
- 1 1/2 cups pearl barley
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Preheat the oven to 350F. Melt butter in a Dutch oven over medium heat and add onion. Saute covered over low heat until golden brown, stirring frequently. Add mushrooms and cook until mushrooms are brown. Add barley and toss until coated. Stir in broth, soy sauce, sherry, vinegar, salt and pepper. Bring to a boil; spoon into 9x13-inch baking dish. Bake covered for 1 hour or until barley is tender. Let stand 10 minutes before serving. Recipe makes 8 servings.
Source: Adapted from recipe in "California Mosaic," by the Junior League of Pasadena, Inc., 2008. |
