* Exported from MasterCook *

Garlicky Bean Spread

Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Dec '96 Sauces/Condiments/Marinades
Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon tahini (sesame-seed paste)
2 teaspoons minced fresh rosemary
OR
1/2 teaspoon dried rosemary
2 teaspoons hot sauce
4 (15.8-ounce) Great Northern beans -- drained

Preheat oven to 375º.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 375º for 45 minutes or until tender; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic pulp and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Serve with French bread.

Serving Size: 1 tablespoon

Source:
"Cooking Light, December 1996, p.152"
Copyright:
"Cooking Light"
Yield:
"5 1/4 cups"

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NOTES : This bean dip is ideal on crostini or as a sandwich filler. It makes enough for the Lasagna Rustica and an appetizer. Use purchased roasted garlic in a jar to save time; two tablespoons equals the pulp in one head of garlic. The spread can be made up to one week ahead, and then refrigerated in an airtight container.

If you don't have tahini, it can be omitted.

Here's a good recipe for New Year's. I have always heard it called OKLAHOMA CAVIAR though (seems like Oklahoma & Texas have fought over everything since the Red River!).
TEXAS CAVIAR

This would also be good using black beans with various colorful peppers.

INGREDIENTS

2 Cans black eyed peas* - drained but not rinsed
1 Can White hominy* - drained but not rinsed
3-4 Cloves Garlic - chopped finely
2 Medium tomatoes chopped
1 medium green bell pepper (could use red or yellow depending on season and color you want)
3-6 fresh serrano or jalopeno peppers, chopped finely
8 Scallions with green tops, chopped finely
1 medium onion, chopped finely
½ -1 cup parsley, chopped finely
1 - 8 oz. jar fat free Italian dressing


DIRECTIONS

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

If anyone figures out the WW points for this recipe, please post them. I'm still trying to figure out my Mastercook program. Thanks!

Karen:

I have another humus recipe to share. I'm not sure what the points are on it and if you could figure it out for me, I'd very much appreciate it:

Humus

15 ounces chickpeas
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1 clove of garlic
1 pinch of cayenne pepper
2 tablespoons minced parsley
1 tablespoon minced red onion

Drain chickpeas, reserving juice. Do not rinse. Put chickpeas into your food processor, 1/2 cup of the reserved juice, and the remaining ingredients. Pulse briefly until you reach the desired consistency.

I believe it serves four people, but don't quote me on that.

TEXAS CAVIAR

This would also be good using black beans with various colorful peppers.

INGREDIENTS

2 Cans black eyed peas* - drained but not rinsed
1 Can White hominy* - drained but not rinsed
3-4 Cloves Garlic - chopped finely
2 Medium tomatoes chopped
1 medium green bell pepper (could use red or yellow depending on season and color you want)
3-6 fresh serrano or jalopeno peppers, chopped finely
8 Scallions with green tops, chopped finely
1 medium onion, chopped finely
½ -1 cup parsley, chopped finely
1 - 8 oz. jar fat free Italian dressing


DIRECTIONS

*Put black-eyed peas and hominy in colander to drain while chopping the other items.
Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt
and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this
with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked LF/FF tortilla chips.

Spicy Bean Dip
1 16 oz. can fat-free refried beans
6 oz. tofu (I use Mori-Nu lite Firm)
3/4 cup salsa
1 tsp. chili powder
1 to 2 cloves garlic
2 green onions, sliced thin

Combine beans, tofu, salsa, chili powder and garlic in a blender or food processor and mix. Stir in green onions.

1/2 cup: 2 points

* Exported from MasterCook *

Fresh Fruit Dip - 1 Point

Recipe By otti's Website
Serving Size : 40 Preparation Time :0:00
Categories : Dips & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups vanilla yogurt cheese, (see "How To"
below) -- or
2 cups nonfat sour cream
1/2 cup crushed fresh fruit -- (try blueberries,
strawberries, cherries, apricots, or
raspberries)

You can adjust the sweetness of this dip by choosing either yogurt cheese or sour cream as the base. Yogurt cheese makes a sweet dip, while sour cream makes a tart dip. if desired, add a tablespoon or two of honey when using the sour cream base. 1. Place the yogurt cheese or sour cream in a medium-sized bowl, and fold in the fruit. Transfer the dip to a serving dish, cover, and chill for several hours or overnight. Stir to mix the fruit into the cheese, and serve with graham crackers, bagel slices, and fresh fruit. Yields 2 1/2 cups.

Yogurt Cheese :
A good substitute for cream cheese in dips, spreads, and cheesecakes, yogurt cheese can be made at home with any brand of plain or flavored yogurt that does not contain gelatin. Simply place the yogurt in a funnel lined with cheesecloth or a coffee filter, and let it drain into a jar in the refrigerator for eight hours or overnight. When the yogurt is reduced by half, it is ready to use. The whey that collects in the jar may be used in place of the liquid in bread and muffin recipes.

Serving size (1 tablespoon)
According to the website:
Per serving: 12 Cal, 0g Fat, 0.1g Fib, 0mg Chol, 1g Pro, 13mg Sod
Weight Watcher Points: 1 (also, 1 per 6 tablespoons)

Yield:
"2 1/2 cups"

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* Exported from MasterCook *

Black Olive Dip - 0 Points

Recipe By otti's Website
Serving Size : 44 Preparation Time :0:00
Categories : Dips & Spreads Halloween


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups nonfat sour cream
1/2 cup chopped black olives
1/4 cup finely chopped scallions

1. Combine the ingredients in a medium-sized bowl. Transfer the dip to a serving dish, cover, and chill for at least 2 hours. Serve with fat-free tortilla chips, celery sticks, and carrot sticks. Makes 2 3/4 cups.

Serving size (1 tablespoon)
According to the website:
Per serving: 13 Cal, 0.2g Fat, 0.1g Fib, 0mg Chol, 0.7g Pro, 27mg Sod
Weight Watcher Points: 0

Yield:
"2 3/4 cups"

* Exported from MasterCook *

Salsa Party Dip - 1 Point

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Dips & Spreads Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 ounce pkg. Philadelphia fat-free cream cheese
1/3 cup Kraft fat-free mayonnaise
1 cup chunky salsa -- (mild, medium, or hot)
1 teaspoon dried parsley flakes

" Thius spicy concoction tastes so freshm your quests will scoop it up with gusto! Experment until you decide how hot you like it, and try different salsa brands to find the one that stirs up the smoothest."

1. In a medium bowl, stir cream cheese with a spoon until soft. Add mayonnaise. Mix well to combine. Blend in salsa and parsley flakes. Refrigerate for at least 30 minutes. Gently stir again before serving. Serves 8 (1/3 cup each).

HINT: Good with fresh veggies or crackers.

Serving size (1/3 cup)
According to the cookbook:
Per serving: 28 Cal, 0g Fat, 4g Pro, 3g Carb, 349mg Sod, 0g Fib
Healthy Exchanges: 1/2 Protein, 1/4 Vegetable, 7 Opt. Cal.
Diabetic Exchanges: 1/2 Meat
Weight Watcher Points: 1

Source:
"Party Fare Cookbook, page 58"
Copyright:
"Healthy Exchanges, Inc., 1997; ISBN 0-399-52325-1"
Yield:
"8 servings"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/4/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

* Exported from MasterCook *

Light Guacamole - 1 Point

Recipe By : WW's Magazine Mar/99
Serving Size : 8 Preparation Time :0:00
Categories : Dips Ethnic Dishes Mexican Food Ww Forum @ Sent 6/99

Amount Measure Ingredient -- Prep Method
-------- ------------ -----------------
1 Large anaheim chili pepper -- about 3 ounces
2 green onions -- cut in 2" pieces
2 Cloves garlic -- peeled and halved
2 Large plum tomatoes -- (about 6 ounces),
-- quartered
3/4 Cup peeled diced avocado -- (about 1 small)
1/2 Cup tomatillo salsa*
1/4 Cup cilantro sprigs
2 Tablespoons fresh lemon or lime juice
1/2 Teaspoon ground cumin
1/4 Teaspoon salt
lime slices -- optional

*Tomatillo salsa may also be labeled salsa verde. We tested with Herdez brand.

1. Cut chile in half lengthwise; discard stem, seeds, and membranes. Place chile, green onions, and garlic in a food processor; pulse 5 times or until coarsely chopped. Add tomatoes and next 6 ingredients; pulse 10
times until blended(mixture should be chunky). spoon into a bowl; garnish
with lime slices, if desired. Serve with baked tortilla chips. Yield: 2 cups (serving size: 1/4 cup).

POINTS: 1; Exchanges: 1 Veg, 1/2 Fat. Per serving: Cal 40 (52% from fat); Pro 0.8g; Fat 2.3g(sat 0.4g); Carb 4.3g; Fib 1.3g; Chol 0mg; Iron 0.9mg; Sod 79mg; Calc 12mg.

MC Formatted by Sue B 2-18-99 and submitted to the WW forum.




------------------
[email protected]

An e-mail buddy of mine just told me how to substitute canned beans. A can of garbanzo beans is 2 1/4 cups of beans for a 14.5 ounce can, so you will need more than one.
* Exported from MasterCook *

Hummus with Tahini^ -- 1 to 3 pts

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : appetizers Freezer
picnic foods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups garbanzo beans, cooked
1 cup garbanzo bean cooking liquid or water
4 tablespoons lemon juice -- or more, if desired
1/2 cup tahini
3 cloves garlic -- pressed
1 teaspoon salt
1/8 teaspoon cayenne -- optional
1/4 cup chopped fresh parsley

Humus is most easily made in a food processor. However, blender or even a potato masher may be used if the garbanzo beans are very tender.

If using a food processor, process the garbanzo beans with 1/2 cup of the bean liquid and the lemon juice. Then add the tahini, garlic and seasonings, being careful not to overblend. The texture of hummus should be rough and creamy at the same time. Add as much of the reserved cup of liquid as you need to get the consistency you want. Stir in the chopped parsley.

If using a blender, the hummus should be made in 2 or 3 batches with frequent stops to stir the contents up from the bottom of the blender using as much of the reserved bean liquid or water as needed.

If done by hand, mash the garbanzo beans with a bit of their liquid in a flat-bottomed bowl with a potato masher or large pestle. Add the rest of the ingredients and mix well.

Serve as a dip with raw vegetable sticks or toasted pita bread. Try it in a pita sandwich.

Hummus will keep for several days refrigerated. It freezes very well.

JaneStarr's Notes:
I estimated the recipe yield and serving size.
Per MC5: 1/2 cup serving = 156 cals., 8 g. fat (48%CFF), 3 g. fiber=3 pts
A 1/4 cup (4 T) serving comes out to 2 points (due to loss of fiber from rounding down which I'd count as 1 1/2 pts).
A 2 T serving is about a point (39 cals, 2 g. fat, 1 g. fiber)

Source:
"New Recipes From Moosewood Restaurant"
S(Freezer-Friendly Mailing List):
"by: Laura P. ([email protected]) in 5/00"
Yield:
"5 cups"

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Per serving: 39 Calories (kcal); 2g Total Fat; (42% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 58mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Hummus, like many things, can be made with so many variations. This recipe is where I start from. I make three or four batches at a time since it freezes and no one else in my family cares for it. It is wonderful with raw vegetables, crisp crackers, or tortilla chips as a dip. It is also good in pita sandwiches. Laura P.
Nutr. Assoc. : 0 0 0 0 0 0 0 0



[This message has been edited by JaneStarr (edited 05-26-2000).]

Ingredients:1 lb. peeled and diced butternut squash, 2 Tb. olive oil, 1 1/2 tsp. minced thyme,1 1/2 tsp. rosemary, 1 tsp salt, 1/2 tsp pepper, 2 heads of garlic - cut off 1/4" from top, 1 tsp balsamic vinegar, 4-6 oz. goat cheese crumbled, salt & pepper to taste.

Method:
- preheat oven to 400.
- Combine squash, olive oil, thyme, rossemary, salt & Pepper in a bowl and toss to coat. Pour onto baking sheet. Place in oven and cook unti done (about 40 min.)and let cool.
- Wrap the 2 cut heads of garlic in foil and roast in 400 oven for about 45 minutes or until soft. Remove and let cool.
- place the squash, squeezed roasted garlic, balsamic vinegar and cheese in a food processor. Process until just combined roughly. Add more goat cheese as necessary. Taste for seasonings.
- Serve with fresh baguette or grilled focaccia bread.

Bumby mentioned she didn't like goat cheese, what does anyone think of subsituting with cream cheese?
**Karen if you can process for the WW points that would be great

1 large can (14 oz) Artichoke Hearts packed in WATER, drained and chopped
1 medium onion chopped
1 small can mild diced green chilies
1/2 cup Lite Miracle Whip
1/2 cup (2oz) grated Parmesan Cheese
A little shot of Tobasco Sauce

Mix above ingredients together and put into a sprayed baking dish. TOP with 1/2 cup grated Cheddar Cheese. BAKE uncovered 350 oven for 20 - 30 minutes. Serve with taco chips or crackers while hot.

Kraft Miracle Whip = 6 pts.
Parmesan Cheese = 5 pts.
Ceddar Cheese = 5 pts.

Whole recipe counts 16 points.

I find everybody likes this recipe and it's very easy to prepare. You can have it all ready and then when your company arrives stick it in the oven.

I love guacamole but have not been happy with the so called "mock" recipes. I found this on the drkoop.com site and it combines my beloved avacados but cuts the fat by using peas.
Try it you'll like it.

Ingredients

1 1/2 cups frozen peas, thawed
1 avocado
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped pickled jalapeno
1/2 teaspoon salt
1. In food processor, process peas until finely chopped. With potato masher or fork, mash avocado until not quite smooth (leave it just a little lumpy).

2. Stir in onion, cilantro, lime juice, jalapeno, salt and peas. If not serving right away, place a sheet of plastic wrap on the surface and refrigerate until serving. Makes approx. 6 - 1/4c servings.

Nutrition Facts


--------------------------------------------------------------------------------
Per Serving Before After
Calories 158 - 83
Dietary Fiber (g) 3.2 - 3.3
Total Fat (g) 16 - 5.2

Saturated Fat (g) 2.3 - 0.8
Cholesterol (mg) 4 0
Sodium (mg) 249 - 150
WW points - 1.5
Good source of: fiber, folate, vitamin C, lutein and zeaxanthin.



[This message has been edited by quilting lady (edited 01-20-2001).]

* Exported from MasterCook *

Guacamole

Recipe By : Weight Watchers Quick and Easy Menu Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces avocado -- cut in quarters
2 tablespoons tomato -- seeded and chopped
1 tablespoon onion -- diced
1 tablespoon fat-free sour cream
1 clove garlic -- minced
1 teaspoon lime juice -- no sugar added
1/2 teaspoon fresh cilantro -- minced
1/8 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon tabasco sauce -- optional

1. In blender combine all ingredients and process until smooth.

2. Transfer to a small bowl (not aluminum); cover with plastic wrap and refrigerate until flavors are blended; at least 30 minutes.

Calories: 40
Fat grams: 3.2
Fiber grams: 0.7

W/W Points: 1


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Serving Ideas : Makes 2 1/4 cup servings.

Here's a lighter version of hummus, which is good with warm pita or raw veggie sticks.

Chick-Pea and Garlic Dip

This light version of hummus, the famous Middle
Eastern dip, is traditionally served with warmed
pita triangles. It's also nice with raw vegetable
sticks for a crisp change.

Makes 4 servings

12 ounces drained cooked chickpeas
1/4 cup fresh lemon juice
1 tablespoon + 1 teaspoon peanut butter
4-6 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

In food processor or blender, combine
chickpeas, lemon juice, 1/4 cup water, the
peanut butter, garlic, salt and pepper;
pulse several times until smooth.
Add parsley and process until well
combined.

PER SERVING: 181 Calories, 5 g Total Fat, 1 g
Saturated Fat, 0 mg Cholesterol, 308 mg
Sodium, 27 g Total Carbohydrate, 4 g Dietary
Fiber, 9 g Protein, 61 mg Calcium

Point Value: 3