Appetizer

Gone in a Minute Bean Dip

Yield: 2 1/2 cups, 20 servings of 2 table spoons each
One 15-ounce can pinto or great
northern beans, no bacon
1-2 cloves garlic, pressed
1 tablespoon Olive Oil
1 ½ tablespoons lemon juice
¼ teaspoon ground cumin
½ cup picanté sauce
Chopped green onions to garnish
Drain and rinse beans well and blend in food processor along with the garlic, oil, juice and cumin. Transfer to medium sized bowl and stir in picanté sauce. Garnish with green onion tops. Serve with oven-baked chips, pita bread or raw vegetables.

Pati Ivey

Per serving cal-26 fat(g)-.9 %fat cal-30 sat fat(g)-.1 chol-0 sod(mg)-108

Turkey 1 entrée

25-Minute Turkey Dinner Yield: 4 servings
1 large sweet potato
10 ounces fresh or frozen Brussels
sprouts
2 tablespoons margarine, divided
½ teaspoon salt, divided
½ cup fresh or frozen cranberries OR
blueberries
¼ cup port wine OR cranberry juice
1 tablespoon all purpose flour
¼ teaspoon sage
1 pound skinless turkey cutlets,
pounded into ¼-inch thick
1 tablespoon vegetable oil
2 slices white bread, crumbled
2 tablespoons chopped Italian Parsley,
plus extra sprigs for garnish
¼ teaspoon each black pepper and
white pepper
Peel and cut potato into 1-inch chunks. Bring Brussels sprouts and potato to a boil in enough water to cover. Reduce heat, cover, and simmer until vegetables are tender. Drain, and toss with 1 tablespoon margarine and ¼ teaspoon salt. Meanwhile, 1-quart saucepan, bring berries and port (or cranberry juice) to a boil; reduce heat and simmer, uncovered, until liquid is absorbed and berries are tender. In small dish combine flour, sage and ¼ teaspoon salt; coat cutlets with mixture. Heat vegetable oil in 12-inch nonstick skillet over medium heat and sauté cutlets until lightly browned and cooked through, about 4 minutes. Remove and cover with foil to keep warm. In same skillet, heat 1 tablespoon margarine. Add bread crumbs and cook until golden and crisp, stirring occasionally. Add berries, parsley and pepper; toss. Top turkey with mixture. Serve with vegetables and garnish with parsley sprigs.

Joan W. Chastain

Per serving: cal-333 fat(g)-9.3 % Fat cal-25 sat fat(g)-1.7 chol(mg)-66 sod(mg)-462

Oyster Dressing for Turkey

Yield: 24 servings
1 pound light bulk turkey sausage
2 tablespoons vegetable oil
4 onions chopped
2 bunches shallots, chopped
2 bunches parsley, chopped
2 stalks celery, chopped
¼ cup defatted turkey broth OR oyster
sauce
one 8-oumce package cornbread mix
one 8-ounce package herb seasoned
stuffing mix
1 loaf stale French bread, grated
5 dozen oysters and liquid
(four 10-ounce containers)
2 egg whites
½ teaspoon sage
2 tablespoons lemon juice
1 teaspoon poultry seasoning
¼ teaspoon pepper
Fry sausage until browned. Remove from skillet and drain on paper towels. Wipe skillet with paper towels. Heat oil and sauté the chopped seasonings until soft. Add broth or oyster juice as needed while sautéing the vegetables. Set aside. Meanwhile, cook cornbread mix according to package directions (using skim milk) and when cooled, crumble it in a large mixing bowl. Add to this the sausage, cooked greens, herb-seasoned stuffing mix and grated French bread. Add oyster and their liquid and combine this well. If oysters are extremely large, they can be cut in half. Add 2 egg whites and blend together well again. Season to taste with sage, lemon juice, poultry seasoning and pepper. If too dry, add more oyster water, gradually. This makes enough dressing to stuff a 24-pound turkey and have enough to fill a large casserole dish.

Katherine Melius

Per serving: cal-219 Fat(g)-6.4 % Fat Cal- 46 Sat Fat(g)-1.3 Chol(mg)-41 Sod(mg)-640

Vegetables

Mom's Squash Casserole Yield: 6 servings
1 pound sliced yellow squash
½ cup low fat ricotta cheese or light
cream cheese
1 tablespoon tub margarine, melted
2 teaspoons lemon juice
½ cupped chopped onions
¾ teaspoon light Creole seasoning
¼ teaspoon pepper
¾ cup grated low fat sharp Cheddar
cheese, divided
1 cup unsalted cracker, saltine style,
divided
3 tablespoons fresh chopped parsley,
optional
Steam Squash for 5 minutes. Drain Squash and reserve some of the liquid. In a food processor blend Ricotta cheese until smooth. Add 1 tablespoon of melted margarine in and blend in. Mix squash with other ingredients, retaining ½ of the cheese and crumbs for the top of the casserole. Bake for 35 minutes at 350 degrees.

Karen Deumite

Per serving: cal-158 fat(g)-6.1 % fat cal- 36 sat fat(g)-2.7 chol(mg)-17 sod(mg)- 326

Sweet Potatoes and Apples Yield:10 servings
8 sweet potatoes, partially boiled and
thinly sliced
8 granny smith apples, peeled and
thinly sliced
1 stick light margarine or 1/3 cup tub
margarine

1 ½ tablespoons cinnamon
2 teaspoons nutmeg
1 cup dark brown sugar
½ cup apple juice
Layer sweet potatoes and apples, alternating margarine, spices, sugar and apple juice in a 9x13-inch casserole dish. Cover with foil and bake at 350 degrees for 30 minutes or until apples are tender.

Margaret Gremillion

Per serving: cal-274 fat(g)-5.4 %fat cal- 17 sat fat(g)-1.0 chol(mg)-0 sod(mg) 58

Three Bean Salad Yield:10 servings
Dressing
¼ cup defatted chicken broth, less salt
2 tablespoon olive oil
Juice of 2-3 lemons (1/2 cup)
2 tablespoons wine vinegar
1 teaspoon paprika
¼ teaspoon salt
1 teaspoon minced garlic
½ teaspoon dry mustard
2 teaspoons sugar
½ teaspoon white pepper
Salad
One 18-ounce can kidney beans
One 18-ounce can garbanzo beans
One 18-ounce can black beans
4 green onions sliced
½ cup chopped green or red bell pepper

3 tablespoons chopped parsley
2/3 cup chopped celery
Place dressing ingredients in glass jar and mix. Let stand for 45 minutes. Shake again when ready to use. Drain beans and rinse with cold water, draining again. Combine with onions, peppers, parsley and celery. Add dressing and toss. Cover and chill. This salad will keep in refridgerator for 3 to 4 days. For a different angle on this dish, place a mound of water packed tuna in center of beans. Garnish with tomato wedges, onion slices, an/or olives.

Mary Sue Slack

Per serving: cal-221 Fat(g)-6.8 %fat cal- 27 sat fat(g)-1.7 chol(mg)-3 sod(mg)- 453