Cheese Toast Ww
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3 tb Ricotta cheese, part-skim
1 tb Egg substitute
1 tb Cream Cheese, light
1/2 ts Sugar, granulated
1/2 ts Cornstarch
1/2 ts Vanilla extract
2 sl Bread, raisin
- lightly toasted Preheat toaster oven to 350F. In small bowl combine all ingredients except bread. Set bread on toaster-oven tray; spread half of the cheese mixture on each slice on bread. Bake until cheese mixture is puffed, about 5 minutes. Weight Watcher Exchanges: 1 Protein, 2 Breads, 50 Optional Calories. Nutritional Analysis per serving: 251 calories, 11 g. protein, 8 g. fat, 34 g. carbohydrates, 186 mg. calcium, 340 mg. sodium, 23 mg. cholesterol. Calories from fat: 27.3% Original recipe from Weight Watchers “Simply Light Cooking.” Conversion and additional nutritional analysis by Rick Weissgerber.
Category:Appetizers
Creamed Sweetbreads
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1 Pair of sweetbreads
1 c Milk
1 c White sauce
3 Eggs (hard cooked)
2 tb Butter
Patty or tart shells Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of “whit
Category:AppetizersCreamy Cheese Fondue
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4 c AMERICAN CHEESE,SHEDDED 16OZ
1 tb ALL-PURPOSE FLOUR
2 tb GREEN PEPPER,FINELY CHOPPED
1 tb BUTTER
1 1/4 c DRY WHITE WINE
6 oz CREAM CHEESE WITH CHIVES
1 ts PREPARED MUSTARD
1 pk BREADSTICKS/FRENCH BREAD
COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.
Category:Appetizers
Jalapeno Breadsticks
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1 tb Unsalted butter
1/2 md Onion; chopped medium fine
Cornmeal 2 ts Active dry yeast
1/4 c Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles
- (fresh or canned) – seeded, and chopped 1 c Buttermilk
3 1/2 c Bread flour
Saute onion in butter over medium heat until lightly browned. Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8″ x 8″ square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400?F oven for 10 to 12 minutes, or until golden brown.
Category:Appetizers
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