Crawfish Dip
¼ cup light margarine
¼ cup flour
2 cloves garlic, minced
1 bunch green onions, chopped
1 small onion, chopped
1 (10 3/4 -ounce) can 99% fat-free cream of mushroom soup
1 (10-ounce) can chopped tomatoes and green chilies
1 tsp. Worcestershire sauce
Salt and pepper to taste
1 lb. Crawfish tails, rinsed and drained
In skillet, melt margarine, add flour and mix well. Sauté all vegetables until tender, stirring constantly, to prevent sticking. Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails. Cook until dip is thoroughly heated. Serve warm with Melba rounds.
Spinach Dip
1 (10-ounce) package frozen chopped spinach
2/3 cup light mayonnaise
1 cup non-fat plain yogurt
1 tsp. seasoned salt
½ tsp. dried dill weed
juice of half lemon
½ cup chopped parsley
½ cup chopped green onion
Thaw, squeeze, and drain chopped spinach. Blend spinach with remaining ingredients in bowl. Refrigerate. Recipe is best when made a day ahead. Serve with fresh vegetables.
Strawberry Bread
2 cups all-purpose flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 large egg
1 large egg white
1/3 cup margarine or butter, melted
1/3 cup cranberry-strawberry juice
2 tsp. grated lemon rind
1 ½ cups strawberries, hulled and coarsely chopped
Preheat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with a nonstick cooking spray. In a large bowl, mix flour, sugar, baking powder, and baking soda. Beat egg and egg white slightly in a small bowl; stir in margarine, juice, and lemon rind. Add to flour mixture, stirring until well combined. Stir in berries. Pour batter into prepared pan. Bake for 50 to 60 minutes until pick inserted in bread comes out clean; cover loosely with foil if it browns too fast. Remove from pan to a wire rack to cool completely.
Snack Mix
3 Tbs. Sesame oil
3 Tbs. Honey
1 Tbs. Soy sauce
½ tsp. Garlic salt
½ tsp. Onion powder
4 cups crispy wheat cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces
Preheat oven to 250 degrees. Whisk together sesame oil, honey, soy sauce, garlic salt, and onion powder. Toss together cereal squares, pretzels, soy nuts, and peanuts in a large bowl. Drizzle oil mixture over cereal mixture, tossing gently to coat. Scatter mixture on a foil-lined jelly-roll pan and bake for 25 minutes, stirring often to prevent too much browning. Turn off oven and let cereal stay in oven for 1 hour to continue crisping. When cool, toss with the chocolate candies. Store in an airtight container for up to one week.
