These recipes will change monthly.
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons creamy-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1 dash ground black pepper
1 dash cayenne pepper
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
vegetable oil for frying
1 Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
2 Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
3 Prepare the onion: cut approximatley 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
4 Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
5 Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
6 Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Makes 4 servings
VEGETABLE RICE BAKE
2 teaspoons instant chicken bouillon granules
2/3 cup long grain rice
½ cup chopped green pepper
2 cups shredded zucchini or chopped broccoli
2 beaten eggs
1 cup skim milk
½ teaspoon onion powder
½ teaspoon dried basil, crushed
½ teaspoon dried oregano, crushed
¾ cup shredded low-fat cheddar cheese
½ 8-ounce container reduced-calorie soft-style
2 tablespoons diced pimiento
In a saucepan combine bouillon granules and 1½ cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender.
Meanwhile, in a medium saucepan combine green pepper and ½ cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3 to 5 minutes or till crisp-tender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 teaspoon pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimiento. Spoon into a 10x6x2-inch baking dish.
Bake, uncovered, in a 350° oven for 30 to 35 minutes or till center is set. Let stand 5 minutes before serving.
BROWN RICE PILAF
½ teaspoon instant chicken bouillon granules
1 cup sliced fresh mushrooms
¾ cup quick-cooking brown rice
½ cup shredded carrot
¼ teaspoon dried marjoram, crushed
¼ cup thinly sliced green onion
2 tablespoons snipped fresh parsley
In a medium saucepan stir together bouillon granules and 1 cup water. Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper. Reduce heat and simmer, covered, for 12 minutes.
Remove from heat; let stand for 5 minutes. Add green onion and parsley; toss lightly with a fork. Serve immediately.
Makes 4 servings.
1 1/4 pounds spinach
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dry bread crumbs
2 tablespoons chopped fresh parsley, optional
1/4 cup butter or margarine, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2 Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
3 Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Makes 8 servings
Broccoli Cheese Casserole
2 (10 ounce) packages frozen chopped broccoli
2 tablespoons water
1 (16 ounce) jars processed spreadable cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans water chestnuts, drained and sliced
4 cups cooked rice
1 (4 ounce) package slivered almonds
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2 Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.
3 In a small pot, cook cheese and soup together until smooth.
4 Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.
Makes 8 to 10 servings