1. Cauliflower
& Mushroom Nibbles
2. Cheese
and Chile Quesadillas with Black bean Salsa
3. Chess
Cake
4. CHICKEN
& RICE
5. Cranberry-Apple
Punch
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1. Cauliflower & Mushroom Nibbles
Enjoy the taste of fried cauliflower and
mushrooms without the grease.
INGREDIENTS:
2/3 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1 egg white
1 tsp. water
2 cups bite-size cauliflower florets
8 ounces bite-size whole fresh mushrooms, cleaned
and trimmed
Low-fat meatless spaghetti sauce <regular
may be subb'ed if you're
not on a diet>.
DIRECTIONS:
Preheat oven to 400 degrees.
In a plastic bag with a tight-fitting seal, combine
bread crumbs and cheese.
In a small bowl, stir together egg white and water.
Dip a few vegetables at a time in the egg white
mixture and place them in the plastic bag.
Seal the bag and shake gently. Place
vegetables in a single layer on a baking sheet.
Bake for 8 to 10 minutes, or until lightly browned.
Serve warm with hot spaghetti sauce for dipping, if
desired.
Source: Quick and Easy Cookbook, by the American
Heart Association
Source: Recipe Ross
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2. Cheese and Chile Quesadillas with
Black bean Salsa
Menu Gameplan
Step 1: Preheat the oven to 300 degrees F.; make the
black bean salsa.
Step 2: Make the quesadillas.
Step 3: Serve.
Top Here's How to Make It in 20 Minutes
Step 1: preheat the oven to 300 degrees F.; make the
black bean salsa
Black Bean Salsa
1 can (16 ounces) black beans
1 cup presliced red peppers (from the salad bar)
1/2 cup presliced red onion (from the salad bar)
1 to 2 prepeeled garlic cloves (optional)
2 firm-ripe tomatoes
3 tablespoons minced cilantro
Fresh lemon juice
Olive oil
Salt and pepper
Drain the 1 can black beans in a sieve and rinse
under cold water. Transfer to a bowl.
With a sharp knife, chop the 1 cup red peppers and
1/2 cup red onion. Chop the garlic cloves, if using.
Add the peppers, red onion, and garlic to the bowl
of black beans. Dice the 2 tomatoes and mince enough
cilantro to measure 3 tablespoons. Add the tomatoes,
cilantro, and lemon juice, oil, and salt and pepper
to taste. Toss to combine. Place the salsa on the
table.
Step 2: make the quesadillas
Cheese and Chile Quesadillas
4 whole scallions
1 can (4 ounces) chopped chilies
1 pound grated Monterey Jack cheese
8 flour tortillas (10 inches in diameter)
Vegetable oil for frying
Sliced avocado (from the salad bar)
Sour cream for serving
Thinly slice the 4 scallions into rings; transfer to
a large bowl. Drain the can of chilies and add them
and the 1 pound of Monterey Jack cheese to the bowl.
Place 4 of the tortillas on the work surface.
Sprinkle the cheese-chili mixture over them, leaving
a 1/2-inch border; top with the remaining 4
tortillas, pressing them lightly on.
In a cast-iron or heavy skillet, pour 1/8 inch of
the vegetable oil. Set the skillet over medium-high
heat and heat the oil until hot. Add 1 of the
sandwiches and weight it down with a small pot cover
or similar weight to press it down; fry the sandwich
for 2 minutes, or until the underside is golden
brown. Turn and brown the second side. Transfer the
quesdillas to a large baking sheet and put it in the
preheated oven to stay warm.
Cook the remaining 3 quesadillas in the same manner.
Step 3: serve
With a sharp knife, quarter each of the tortillas
and place the pieces on a serving platter.
Place the sliced avocado and sour cream in separate
serving bowls.
Serve with the quesadillas with the black bean
salsa, avocado, and sour cream as toppings.
Source: MinuteMeals
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3.
Desserts:
Chess Cake
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1 cup margarine
1 (1-pound) box brown sugar
1 cup granulated sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts
1-1/2 teaspoons vanilla
4 egg whites
Powdered sugar
TO PREPARE:
Melt margarine and add both sugars. Blend
well. Add egg
yolks. Beat well. Sift flour, baking
powder and salt
together and add to mixture. Fold in nuts and
vanilla.
Beat egg whites until stiff. Fold into
mixture. Spread
batter in greased and floured 9x12-inch pan.
Bake at 350
degrees for 30 to 45 minutes. When done,
sprinkle with
powdered sugar and cut into squares. Keeps
very moist and
chewy in a covered tin.
___________________________________
Copyright 1994 The Junior League of Baton Rouge,
Inc. All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.juniorleaguebr.com) to purchase copies
of River
Road Recipes II and other fine cookbooks, or call
(225)
924-0298.
The Junior League of Baton Rouge, Inc. is an
organization
of women committed to promoting voluntarism,
developing the
potential of women and to improving the community
through
the effective action and leadership of trained
volunteers.
Its purpose is exclusively educational and
charitable. All
proceeds from League fundraising efforts, including
from
the sale of River Road Recipes II, are returned to
the
community.
