8 ounces medium-size shrimp, peeled and deveined
1-inch piece peeled fresh ginger, cut up
White from 1 large egg
2 scallions, chopped
1 tsp cornstarch
1/4 tsp salt
1/2 cup water chestnuts (from an 8-ounce can), rinsed, drained and chopped
12 sheets phyllo pastry (also called filo or strudel leaves), thawed if frozen
2 Tbs sesame seeds
48 chives (about 2 bunches, see Note)
Dipping Sauce:
1/4 cup light soy sauce
2 Tbs water
2 tsp lemon juice
1 minced scallion
NOTE: If chives are unavailable, boil or microwave long scallion greens briefly until limp. Immerse in cold water, drain and pat dry. Cut each lengthwise in 4 strips.
DIRECTIONS:
Filling: Put filling ingredients, except water chestnuts, in a food processor. Pulse until a paste. Stir in water chestnuts.
Unfold phyllo. Put 1 sheet on work surface. Cover rest with plastic wrap to prevent drying. Lightly spray sheet with nonstick cooking spray. Top with another sheet; spray. Top with a third sheet but do not spray. Cut stack lengthwise in half, then crosswise in thirds to make 6 stacks.
Heat oven 400 degrees F. Lightly coat a cookie sheet with nonstick cooking spray.
Put one tablespoon filling near one long edge of each stack of phyllo. Roll phyllo loosely over filling into a cylinder. Pinch and twist "firecrackers" about 1 1/2 inches from each end. Repeat with remaining phyllo and filling.
Place firecrackers one inch apart on prepared cookie sheet. Spray each and sprinkle with 1/4 teaspoon sesame seeds.
Bake 15 to 20 minutes until browned and crisp. Remove to a wire rack and carefully tie each end with a chive.
Stir dipping sauce ingredients in a small bowl to blend. Arrange firecrackers on platter. Serve warm with dipping sauce.
Nutrition facts per serving:
Serves 12, two per serving:
3 g fat
100 calories
5 g protein
13 g carbohydrates
23 mg cholesterol
366 mg sodium
COMMENTS:
"Firecrackers" can be frozen, unbaked, up to 3 months. Freeze on cookie sheets, then carefully pack, airtight. Bake straight from the freezer, adding 1 or 2 minutes baking time. The dipping sauce can be prepared up to 3 days ahead.
This recipe was found in Woman's Day magazine, 12/19/95.
12 ounces white mushrooms
1 medium-size onion, cut up
1 Tbs dry sherry wine or vermouth (optional)
2 Tbs low-fat mayonnaise
1 tsp Worcesterhsire sauce
1/4 tsp hot-pepper sauce
1/4 tsp salt
24 slices thin-sliced white sandwich bread, crusts removed
1 each red and yellow bell pepper, cut in slivers
DIRECTIONS:
Fry bacon in batches in a large nonstick skillet over medium heat 3 to 5 minutes only until translucent and very limp. Drain on paper towels. Pour off all but 2 teaspoons bacon fat.
Filling: Process mushrooms and onion in a food processor until finely chopped. Add to fat in skillet along with the sherry. Cook 10 to 12 minutes, stirring often, until liquid released from mushrooms evaporates. Remove from heat; cool slightly. Stir in remaining filling ingredients.
Meanwhile, flatten bread slices with a rolling pin. Cover to prevent drying. Cut bacon strips in half, crosswise.
Heat oven to 375 degrees F. Lightly coat a large cookie sheet with nonstick cooking spray.
Spread 1 tablespoon mushroom filling on each slice of bread. Place 3 slivers bell pepper diagonally on filling. Wrap two opposite corners of bread around slivers, then wrap half a bacon strip around bread. Secure with a toothpick. Place bundles 1 inch apart on prepared cookie sheet.
Bake 12 to 15 minutes until bread is lightly golden and bacon is crisp. Serve hot or warm.
Nutrition facts per serving:
Serves 12, two per serving:
6 g fat
163 calories
6 g protein
22 g carbohydrates
7 mg cholesterol
378 mg sodium
COMMENTS:
The bundles can be assembled up to one day ahead. Refrigerate in an airtight container. Bake before serving.
This recipe was found in Woman's Day magazine, 12/19/95.
1 baking potato, well scrubbed
Seasonings, such as:
salt (preferably coarse, kosher), chili powder, ground cumin, black and red pepper, dried thyme, basil and oregano
DIRECTIONS:
Heat oven to 375 degrees F. Line a cookie sheet with foil. Lightly coat with nonstick cooking spray.
Hold potato over a paper towel. using a vegetable peeler and slow strokes, peel potato, skin and all, removing strips as wide as possible.
Cover strips with another paper towel and press down to absorb some of the moisture.
Spread strips on prepared cookie sheet. (You don't have to be too careful. They can overlap in spots.) Lightly sprinkle with salt and seasonings.
Bake about 10 minutes until some potato strips are golden. Turn strips over with a broad spatula, separating any clumped strips. Move browned strips to center of pan and pale ones towards edges. Bake 5 minutes longer or until strips are golden and crisp.
COMMENTS:
This recipe was found in Woman's Day magazine, 12/19/95.
1 cup ripe cantaloupe cut into 1/4-inch dice
1 cup seeded, ripe watermelon cut into 1/4-inch dice
1 cup peeled and seeded cucumber, cut into 1/4-inch dice
1/3 cup red onion, finely chopped
4 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 tsp jalapeno pepper, seeded and minced (or to taste)
2 TBS fresh lime juice
2 TBS flat-leaf Italian parsley, coarsely chopped
DIRECTIONS:
Mix the ingredients in a bowl and let the flavors meld for at least an hour. Salsa is best fresh, but will keep for two days if refrigerated.
Drain excess liquid before serving.
Makes four cups of dip. Also a great condiment for salmon.
12-ounce piece smoked turkey, diced
1/3 cup chopped red radishes
2 Tbs minced white part of scallions
6 long scallion greens
24 medium-size Boston lettuce leaves (from about 2 large heads lettuce; save largest and smallest leaves for another use)
24 thin slices red radish
Cilantro Mayonnaise
3/4 cup low-fat mayonnaise
3/4 cup loosely packed cliantro leaves
1 Tbs fresh lime juice
1 fresh jalapeno pepper, seeded and very coarsely chopped
1 tsp light soy sauce
1 small clove garlic
1/2 teaspoon Dijon mustard
DIRECTIONS:
Cilantro Mayonnaise: Process ingredients in a blender or food processor until smooth. Scrape into a medium-size bowl.
Stir in turkey, chopped radishes and minced scallion.
Boil or microwave scallion greens until limp. Immerse in cold water, drain and pat dry. Cut each lengthwise in 4 strips.
Put 2 tablespoons turkey mixture in center of each lettuce leaf. Wrap opposite sides over filling. Tie a scallion string around middle and knot. Trim ends. Slip a radish slice under each knot.
Nutrition facts per serving:
Serves 12, two per serving
2 g fat
66 calories
6 g protein
6 g carbohydrates
15 mg cholesterol
453 mg sodium
COMMENTS:
The Cilantro Mayonnaise may be made a day ahead. Refrigerate covered. The vegetables, including scallion greens, may be prepared one day ahead. Wrap separately and refrigerate. Packets may be assembled up to 4 hours before serving. Arrange on platter; cover with plastic wrap and refrigerate until ready to serve.
This recipe was found in Woman's Day magazine, 12/19/95.
2 lbs large leaf spinach, stems removed, rinsed in 2 or 3 changes of water
1 1/2 cups cooled, cooked long-grain white rice (NOT converted) (yield from 1/2 cup raw rice cooked in 1 cup water)
1 jar (7 ounces) roasted red peppers, drained, pressed dry between paper towels and cut in strips
8 ounces imitation crabmeat in stick form
1 Tbs wasabi powder (Japanese horseradish) mixed with 1 teaspoon water, or 1 tablespoon dry mustard
3 scallions, cut lengthwise in strips
1 ripe avocado, halved, peeled, pitted and sliced lengthwise in 1/2-inch-thick strips
DIRECTIONS:
Choose the largest, untorn, unblemished spinach leaves (about 24). Add to boiling water and cook 15 seconds or until barely wilted. Drain; immerse in cold water. Carefully remove and place flat in a single layer on paper towels; pat dry.
For each roll (recipe makes 3): Place a square of waxed paper on work surface. Gently overlap 7 to 8 spinach leaves, vein side down, to form a 12 x 6-inch rectangle, with one long edge near you. (Patching may be necessary, but that's okay. Leaves will adhere to each other.)
Spoon 1/2 cup cooled rice down center of spinach, using moistened fingertips to press down gently. Top with a row of 1/3 of the pepper strips. Top with about 2 1/2 crab sticks placed end to end, pressing down gently but fimly. Spread crab with 1/2 teaspoon wasabi or mustard. Top with the 1/3 avocado. Place scallion stips on sides of crab.
Working from near the edge and lifting the waxed paper, roll up spinach around the filling as tightly as possible without tearing spinach. Remove waxed paper; wrap roll tightly in plastic wrap. Refrigerate until ready to serve.
To serve, unwrap rolls. With a very sharp, thin knife, trim ends even. Cut each roll crosswise in fourths, then each fourth in half, diagonally. Stand pieces on serving platter.
Nutrition facts per serving:
Serves 12 (two pieces per serving):
3 g fat
91 calories
5 g protein
12 g carbohydrates
3 mg cholesterol
242 mg sodium
COMMENTS:
These rolls can be prepared and assembled, uncut, up to one day ahead. Refrigerate in an airtight container. Cut shortly before serving.
This recipe was found in Woman's Day magazine, 12/19/95.
Trim narrow end off carrots so a 6-inch piece remains. Make 5 or 6 V-shaped cuts lengthwise around each carrot. (This will serve to give carrot rounds a "flower" appearance.) Cut each in twelve 1/2-inch-thick rounds. Boil 5 minutes or until crisp-tender. Drain; immerse in cold water and drain again. With kitchen scissors, cut 12 wooden toothpicks in half. Insert cut ends into sides of carrot rounds.
Mix cream cheese and horseradish in a small bowl.
Place 1 slice beef on work surface. Put 1 teaspoon cream cheese misture in center. Fold 2 opposite corners like an envelope. (If using round cold cuts, fold 4 opposite sides together, slightly overlapping at center.) Secure with carrot toothpick.
To serve, tuck a sprig of watercress around toothpick.
Nutrition facts per serving:
Serves 12, two per serving:
2 g fat
43 calories
3 g protein
2 g carbohydrates
10 mg cholesterol
200 mg sodium
COMMENTS:
If lean smoked beef is unavailable, two packages (6 ounces each) thin-sliced turkey ham (14 to 16 slices each) or other similar cold cuts may be used.
This recipe was found in Woman's Day magazine, 12/19/95.
