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FareShare Gazette Recipes -- September 2007 - F's

 

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Feta Cheese Spread (Southern Living)

Fresh Herb Sauce - WW 0 pts

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* Exported from MasterCook *

Feta Cheese Spread (Southern Living)

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8-ounce) package reduced-fat cream cheese, softened
2 (4-ounce) packages crumbled feta cheese
2 tablespoons skim milk
10 fresh mint leaves
1 garlic cloves -- (1 to 2)

Process all ingredients in a food processor until
smooth, and transfer to a serving bowl. Serve with
toasted baguette slices and fresh vegetables.

Yield: 2 cups (serving size: 2 tablespoons)

Source: Southern Living, NOVEMBER 1996
Formatted by Chupa Babi in MC: 05.21.06

This spread is delicious topped with chopped tomato,
cucumber, and green onions.

ChupaNote: I LOVE feta spreads! Alter this one by
using 1 teaspoon dried mint (instead of fresh), 1
teaspoon roasted minced garlic (prepared) and adding 1
teaspoon freshly ground black pepper. Terrific as a
veggie dip or thinned, with olive or broth, as a pasta
sauce.

Contributed to the FareShare Gazette by Chupa; September 28, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 19 Calories; 2g Fat (70.1% calories from 
fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 
80mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.


 

* Exported from MasterCook *

Fresh Herb Sauce - WW 0 pts

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch watercress, tough stems removed, coarsely
chopped or torn (about 2 cups)
3 tablespoons parsley leaves, fresh
1 medium scallion, chopped (about 2 tablespoons)
3 tablespoons fresh basil leaves
1/2 cup plain fat-free yogurt, Greek-style
1/2 teaspoon table salt

In bowl of a blender or food processor, place all
ingredients and pulse until well combined. Pour into a
bowl or plastic container and refrigerate until ready
to use.

Yields about 1/4 cup of sauce per serving.
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Source: WW Quickbites
Formatted by Chupa Babi in MC: 07.09.07

Notes: This sauce will keep for up to 3 days, covered,
in the refrigerator.

You can substitute any fresh herb for either the
parsley or the basil. And consider swapping spinach
for the watercress for a milder flavor. Or for a
peppery flavor, use arugula instead of the watercress.

When your garden's in full bloom, whip up this fresh,
flavorful sauce. Great as a vegetable dip, sandwich
spread or condiment for grilled meat, chicken or fish.

Chupa Note:
What a great recipe! I'm going to mix in a handful of
minced red and yellow bell pepper after I take this
out of the food processor. Oh, yeah, don't forget the
red pepper flakes!

Contributed to the FareShare Gazette by Chupa; September 21, 2007
www.fareshare.net



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Per Serving (excluding unknown items): trace Calories; 0g Fat (0.0% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
145mg Sodium. Exchanges: .

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