December 08, 2002
Trio of Easy Appetizers
This week’s Kitchen Parade is dedicated to cooks who want quick-to-make and quick-to-serve appetizers on hand when family and friends stop by unexpectedly. With offerings like these, you’ll have regular company!
SPINACH PUFFS
Makes 3 dozen, easily doubled
Hands-on time: 15 minutes
Baking: 30 minutes
10 ounces frozen spinach, thawed
1 clove garlic
1 small onion
3 egg whites, slightly beaten
1 cup dried bread crumbs
1 teaspoon basil
½ teaspoon marjoram
¼ teaspoon black pepper
¼ cup grated parmesan cheese
3 tablespoons butter, melted
Squeeze liquid from spinach. Place garlic and onion in food processor and process until loosely chopped. Add spinach and remaining ingredients. Pulse two or three times, leaving spinach in distinct pieces but the mixture well combined. Chill 2 – 3 hours or overnight. Roll into 1-inch balls and place on baking sheet. Freeze. When frozen, transfer to freezer bags.
To serve, bake at 300F for 30 minutes.
NUTRITION ESTIMATE
Per ball: 29 Cal (39% from Fat, 18% from Protein, 42% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 3 g Carb; 0 g Fiber; 26 mg Calcium; 0 mg Iron; 113 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
CREAM CHEESE-CHUTNEY SPREAD Mix 8 ounces light cream cheese, ½ cup mango (or other) chutney, ¼ cup chopped cilantro (or parsley) and ½ teaspoon curry powder. Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers. Makes one cup.
CHEDDAR-OLIVE SPREAD Stir together 2 cups shredded cheddar cheese, 4 ounces sliced canned black olives, ½ cup mayonnaise, 1 teaspoon curry powder and ½ bunch chopped green onions (bulbs and green tops). Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers or baguettes sliced thin on the diagonal. Makes two cups.
Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959. Visit Kitchen Parade for subscription information.
SPINACH PUFFS
Makes 3 dozen, easily doubled
Hands-on time: 15 minutes
Baking: 30 minutes
10 ounces frozen spinach, thawed
1 clove garlic
1 small onion
3 egg whites, slightly beaten
1 cup dried bread crumbs
1 teaspoon basil
½ teaspoon marjoram
¼ teaspoon black pepper
¼ cup grated parmesan cheese
3 tablespoons butter, melted
Squeeze liquid from spinach. Place garlic and onion in food processor and process until loosely chopped. Add spinach and remaining ingredients. Pulse two or three times, leaving spinach in distinct pieces but the mixture well combined. Chill 2 – 3 hours or overnight. Roll into 1-inch balls and place on baking sheet. Freeze. When frozen, transfer to freezer bags.
To serve, bake at 300F for 30 minutes.
NUTRITION ESTIMATE
Per ball: 29 Cal (39% from Fat, 18% from Protein, 42% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 3 g Carb; 0 g Fiber; 26 mg Calcium; 0 mg Iron; 113 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
CREAM CHEESE-CHUTNEY SPREAD Mix 8 ounces light cream cheese, ½ cup mango (or other) chutney, ¼ cup chopped cilantro (or parsley) and ½ teaspoon curry powder. Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers. Makes one cup.
CHEDDAR-OLIVE SPREAD Stir together 2 cups shredded cheddar cheese, 4 ounces sliced canned black olives, ½ cup mayonnaise, 1 teaspoon curry powder and ½ bunch chopped green onions (bulbs and green tops). Place in covered container and refrigerate 24 hours to meld flavors. Serve on crackers or baguettes sliced thin on the diagonal. Makes two cups.
Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959. Visit Kitchen Parade for subscription information.
Click here to print or bookmark posted by Alanna Kellogg : 11:18 AM
