Serenade's Place: Kitchen: Miscellaneous: Page 1

BLUEBERRY SPREAD

INGREDIENTS:

1 TBS unflavored gelatin (1 package)
1/3 cup cold water
3 cups blueberries, lightly crushed
1/2 tsp ground ginger
4 tsp lemon juice
1 tsp grated lemon rind

DIRECTIONS:

In a saucepan, sprinkle gelatin over cold water. Stir over low heat until gelatin is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 minutes or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups. Preparation, 10 minutes. Cooking, about 5 minutes.

Nutrition facts, 1 TBS::
10 calories
2 g carbohydrate

COMMENTS:

Strawberries: use orange rind, no ginger.
Peaches: use 2 cups.
Pears: use 1 cup, replace lemon rind with 1/2 tsp nutmeg.

DILLY DIP

INGREDIENTS:

1 cup low- or non-fat mayonnaise
2 TBS parsley, dried
3 TBS onion, dried, minced
1/2 tsp dill weed
2 tsp Lawry seasoned salt

DIRECTIONS:

Mix well and chill overnight.
Serve with pretzels, chips, or fresh veggies.

COMMENTS:

I have not tried this recipe.

FETTUCINE ALFREDO #1

INGREDIENTS:

12 ounces fettucine
1 cup evaporated skim milk
1/2 cup half-and-half
2 TBS butter, cut into small pieces
1 1/2 cups grated fresh Parmesan cheese
2 TBS snipped fresh chives

DIRECTIONS:

Cook the pasta according to the directions on the package. Meanwhile, in a medium saucepan, heat the milk, half-and-half and butter over medium heat just until the butter is melted and the mixture is hot.
Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese is melted.
Drain the pasta and add the hot pasta to the cheese mixture. Toss until well-coated.
To serve, transfer the pasta to plates. Sprinkle with the remaining 1/4 cup of Parmesan cheese and the chives to garnish.
Makes 6 servings.

Nutrition facts::
397 calories
13 g fat
30% calories from fat
35 mg cholesterol

COMMENTS:

I have not tried this recipe.

FETTUCINE ALFREDO #2

INGREDIENTS:

16 ounces fettucine
2 tsp olive oil
1/2 cup non-fat sour cream
1 can (12-ounce) evaporated skim milk
6 TBS freshly grated Parmesan cheese
2 TBS snipped fresh parsley
1/2 tsp dried basil
Dash of crushed red pepper flakes
Dash of black pepper
2 cloves garlic, minced

DIRECTIONS:

Cook pasta according to package directions and drain. Return to pot and toss with oil.
Add sour cream, milk, Parmesan, parsley, basil, red pepper flakes, pepper, and garlic to cooked pasta.
Cook over low heat until thick and bubbling, stirring constantly.
Serve hot.

Nutrition facts::
398 calories
4.7 g fat
11% calories from fat
7 mg cholesterol

COMMENTS:

I have not tried this recipe.

LEMON GINGER SAUCE

INGREDIENTS:

1/2 cup non-fat salad dressing
2 TBS lemon juice
1 1/2 TBS brown sugar, packed
1 tsp grated lemon peel
1 tsp ground ginger

DIRECTIONS:

Mix together ingredients until well-blended; refrigerate.
Serve over fresh fruit.
Makes 1/2+ cup

Nutrition facts per 2 TBS:

1 g fat
60 calories
0 mg cholesterol
370 mg sodium

COMMENTS:

I have not tried this recipe.

MARINARA SAUCE, BASIC

INGREDIENTS:

1 TBS extra virgin olive oil (optional)
2 tsp crushed, fresh garlic
1 medium yellow onion, finely chopped
1 can (28 ounces) unsalted, crushed tomatoes
1/2 cup beef, chicken, or vegetable broth
1 1/2 tsp dried basil, oregano, or Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper

DIRECTIONS:

Coat a 2-quart pot with olive oil cooking spray or with the olive oil, and preheat over medium heat.
Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
Add the remaining ingredients, increase the heat to medium-high, and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, for 20 minutes, or until the onions are soft, the sauce is thick, and the flavors are well blended.
Serve hot over your choice of pasta.

Nutrition facts per serving:

2 g fat
6 g fiber
256 calories
21.3 g protein
40 g carbohydrates
38 mg cholesterol
480 mg sodium

VARIATIONS

To make Mushroom Marinara Sauce, add 2 cups of sliced fresh mushrooms along with the other ingredients. Makes about 4 cups.

To make Marinara With Roasted Garlic, add 30 to 40 cloves (about 2 heads) of coarsely chopped roasted garlic along with the other ingredients. Makes about 4 cups.

To make Marinara With Roasted Red Peppers, add 1 cup of diced roasted red peppers along with the other ingredients. Makes about 4 cups.

A recipe personally tested by Yours Truly.

COMMENTS:

This recipe, along with the Sicilian Stuffed Peppers and Turkey Italian Sausage recipes, can be found in "Secrets of Fat-Free Italian Cooking" by Sandra Woodruff, RD.

MUESLIX

INGREDIENTS:

3 cups rolled oats
4 cups skim milk
3/4 cup raisins or dried cranberries
1/2 cup brown sugar
1 tsp cinnamon

DIRECTIONS:

In a large mixing bowl, gently combine the ingredients.
Refrigerate for a minimum of 30 minutes.
Plate presentation: Simply spoon out the desired amount of Mueslix and top off with your choice of fresh fruit.

COMMENTS:

I have not tried this recipe.

Questions? Comments? Typos? *EEEK!!!*
Email: Carla Moore
Perfectionist Extraordinaire®