Appetizer #14 - Zucchini Cilantro Dip

 The Year of Appetizers

Appetizer #14 - Zucchini Cilantro Dip

    Yet another recipe from my 1993 Betty Crocker's New Choices Cookbook.  The original recipe says there are 10 calories, 1 gram protein, 1 gram carbohydrate and zero fat in a 1tbsp serving (This is if you're using the non-fat cottage cheese). I'm going to really enjoy this dip! I'm so glad to find a way healthier dip than so many dips that are out there. Try this with crackers, chips and veggies. 

Ingredients:

1 1/2 cups shredded zucchini 

1 cup non-fat or regular cottage cheese

1/4 cup chopped green onions 

2 tbsps cilantro leaves

2 tbsps lemon juice

1/4 tsp black pepper

1 clove garlic, finely chopped

Directions: 

In a medium sized bowl, reserve 3/4 cup of the shredded zucchini and set aside. Add all remaining ingredients and the rest of the zucchini into a food processor or blender. Cover and blend until smooth, stopping to scrape down the sides. Pour the blended mixture into the the bowl with the 3/4 cup of shredded zucchini. Stir, cover and refrigerate for four hours. This will be about two cups dip. Serve with chips, crackers or veggies. 

Zucchini Cilantro Dip w/Cucumber

Zucchini Cilantro Dip

Creamy Frozen Apricot Bars

 Creamy Frozen Apricot Bars

    This recipe is based on the Creamy Frozen Apricot Bars recipe in my 1993 Betty Crocker's New Choices Cookbook. I really liked this both as a dessert, and as an addition to my morning protein shake. The original recipe calls for vanilla non-fat yogurt and light cream cheese (Neufchatel). I used plain non-fat yogurt and regular cream cheese. Use regular plain or vanilla yogurt or full sugar preserves if you like. Substitute a different flavor spreadable fruit/preserves for variety. Try this!!!

Ingredients:

1 cup plain or vanilla non-fat yogurt

1/2 cups apricot preserves (spreadable fruit)

1 8oz package cream cheese, cubed

Directions:

Line a square 8x8x2 inch pan with plastic wrap.  Blend all ingredients in a blender or food processor until smooth, stopping to occasionally scrape the sides. Carefully pour this mixture into your plastic wrap lined pan. Smooth out with the back of a spoon if necessary. Freeze for two hours. Remove from the baking pan using the plastic wrap to lift out. Cut into squares and serve with a dollop of light whipped cream and/or a sprinkle of nuts if desired. You could get up to sixteen small pieces.  

Creamy Frozen Apricot Bars

Sweet and Sour Cabbage Salad

 Sweet and Sour Cabbage Salad

        Recipes You Can Bank On A Branson Cookbook, published in 2010 is a "community cookbook". I love this kind of cookbook and seeing the recipes people share.  You know if you share a recipe to a cookbook, it's one of your favorites.  This recipe is based on the Amish Sweet And Sour Cabbage Salad recipe on page 43. The original calls for 2 16oz bags of shredded cabbage or coleslaw mix; I used one bag and did not use the optional sweet pepper strips.  I also did not use a dash of seasoned salt which is called for in the original. I halved the rest of the ingredients since I was only using one bag of cabbage/coleslaw mix. I liked this cabbage salad; it's nice and simple. Try it as a side dish or add a scoop to a pulled pork or barbecue sandwich. 

Ingredients:

1/2 cup sugar (I used Stevia)

1/4 cup vinegar

1/4 tsp salt

1/4 cup salad oil (I used avocado oil)

1 tbsp chopped pimiento 

1 tbsp finely chopped sweet red pepper

Dash celery salt1 16oz bag shredded cabbage or coleslaw mix (I used a tri-color blend)

Directions:

Combine sugar (or Stevia), vinegar, salt, oil, pimiento, red pepper in a jar or container with a tight lid and shake well. Into a large bowl, add 3/4 of your cabbage/coleslaw and pour dressing over. Stir, cover and chill for 3 to 24 hours. Mix in the final 1/4 of cabbage/coleslaw when ready to serve.  

Sweet and Sour Cabbage Salad

Appetizer #13 - Parmesan Rice Squares

 The Year of Appetizers

Appetizer #13 - Parmesan Squares

    This super simple recipe is in my 1968 Better Homes and Gardens New Cook Book. My modification(s) in italics. I try to use different cookbooks in my collections (I don't want to use a cookbook for a theme, which I have already used for the year's theme). However, I saw this recipe when I decided on using this cookbook for Appetizer #12 (Sweet-Sour Suprises) and I wanted to make these Parmesan Squares.  I liked this recipe and I like how you can change up the recipe if you want to. For example, use powdered Parmesan cheese instead of freshly grated cheese (like I did this time around), you could add garlic powder like I did or add spicy seasoning like chipotle pepper.  Ranch seasoning would be delicious! If you're making this for a party, I would double or triple this recipe.  Try it and see if you like it. 

Ingredients:

2 cups bite-size square rice cereal (like Chex brand)

3 tbsp butter or margarine, melted (I used butter)

1/4 cup grated Parmesan cheese

1/2 tsp or to taste garlic powder or your favorite seasoning

Directions:

Pre-heat your oven to 300 degrees. In a bowl, lightly toss rice cereal squares with melted butter. Sprinkle seasoning and Parmesan and lightly toss to ensure rice squares are coated. Pour on to a baking pan or cookie sheet and bake for about 15 minutes. Stir occasionally. Remove from the oven, cool and enjoy. 

Parmesan Rice Squares

Appetizer #12 - Sweet-Sour Surprise Meatballs

 The Year of Appetizers

Appetizer #12 - Sweet-Sour Surprise Meatballs

    This recipe is based on a recipe in the Better Homes and Gardens New Cook Book published in 1969. I am also leaving out the 1/2 tsp of MSG called for in the original recipe. I made these meatballs for a church potluck and while I enjoyed the sauce, I wished I had used a better quality meatball. The recipe says you can use 1/2 pound tiny cooked mini meatballs, 1/2 pound cooked shrimp and 1/2 pound chicken livers (I'm not a liver fan, so "No, thank you"). I have a shellfish allergy and as I just mentioned, I won't eat liver, so I used all meatballs.  I used a zero-sugar pineapple juice drink for the pineapple juice, to lower the sugar and it worked well; you would have even more pineapple flavor if you used juice from canned pineapple. I feel this would work well also with chunks of cooked chicken. I had to cook these the night before my church potluck and even though I heated before serving, the sauce looked "chunky", not smooth as it was fresh. I would recommend cooking and serving these right away. Keep warm in a chafing dish or crock-pot if not served right away.

Ingredients:

2 tbsps cornstarch

2 tbsps sugar

1 chicken bouillon cube or equivalent of bouillon powder (1 1/2 tsps)

1/2 cup water

1/2 cup vinegar

1 cup pineapple juice or zero-calorie pineapple juice drink

2 tbsp low sodium soy sauce

1 tbsp butter or margarine

1 1/2 lbs cooked shrimp (shelled), beef liver, mini meatballs, pork or chicken (If using liver, pork or chicken, cut into small chunks)

Directions:

Combine cornstarch, bouillon cube/powder and sugar in a sauce pan. Stir in water, vinegar, pineapple juice, soy sauce and butter. Cook until mixture boils, stirring constantly. Cover and simmer on low for five minutes. Your mixture will have thickened up. Stir in your cooked protein (shrimp, liver, pork, chicken) and heat through before serving.  Pour into a serving dish and serve hot. You could also keep warm and serve in a crockpot (on low). You could serve this over rice as an entree.

Sweet-Sour Surprise Meatballs