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Recipes: Appetizers
Eggnog Punch
1 qt. SMITH’S eggnog
2 c 7-Up
1 pt. SMITH’S vanilla ice cream
Mix together in punch bowl.
Crab Melt-a-ways
1 pkg. English muffins
1 stick butter
2 T. mayonnaise
5 oz. Old English cheese
1 tsp. garlic salt
1 tsp. Lawry's season salt
1 pkg imitation crab meat
Thin and melt butter and cheese in microwave. Mix the other ingredients. Add crabmeat last. Spread on muffins. Bake at 350° until golden. To serve muffins, you may quarter them or leave them whole.
Mexican Pizza
1 16 oz. carton cottage cheese
1 8 oz. cream cheese
Mix ingredients with mixer and spread on round pizza pan. Pour 1 bottle taco sauce on top. Top with chopped onions, pepper, sliced black olives and chopped tomatoes. Top with fine shredded Cheddar cheese. Serve with tortilla chips.
Stuffed Mushrooms
1 pkg. fresh mushrooms, remove stems
1/2 lb. crabmeat, chopped fine
1 small onion, chopped fine
6 oz. package cream cheese, soften
small amount of your favorite cheese, chopped fine
Mix crabmeat, onion, cream cheese, cheese. Stuff mushrooms and place on a cookie sheet. Melt butter and pour over them. Place in a broiler for about 5 to 10 minutes until top starts to brown.
Blue Cheese Dip for Vegetables
1 ½ cups SMITH'S Small Curd Cottage Cheese
2 Tbsp. SMITH'S Fat Free Skim MIlk
¼ cup chopped green onions
¼ cup chopped red pepper
1/3 cup crumbled blue cheese
¼ tsp. white pepper
1 tablespoon chopped fresh parsley
Raw vegetables, for dipping
Place all ingredients except raw vegetables in blender. Cover and blend on medium until smooth. Cover and refrigerate 1 hour to blend flavors. Serve with raw vegetables
Recipe by: Messiah College's Student Nutrition Awareness Club (SNAC)
Nutrition Blurb: This mild and creamy dip is a nice low-fat compliment to vegetables.
Nutrition Facts:
Calories: 38
Fat: 1.5 g
Saturated: 1 g
Mono: 0 g
Poly: 0 g
Protein: 5 g
Cholesterol: 4 mg
Calcium: 39 mg
Sodium: 156 mg
Fiber: 0 g
Iron: 0 mg
Carbohydrate: 2 g
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