Appetizers kick off Thanksgiving menu
Throughout November, we will featuring recipes from our files for Thanksgiving. The recipes are not only local favorites, but are also mindful of the cook's time and the juggling act necessary when trying to maximize limited space in the refrigerator and oven.
This week, we're sharing our recipes for starting your holiday meal -- two appetizers and a salad.
Cream Cheese Chutney Spread
1 package (8 ounces) cream cheese (for lower fat, use reduced-fat cream cheese)
1 cup mango chutney
2 tablespoons crisp bacon bits (for lower fat, use turkey bacon; for convenience, use prepared bacon toppings)
Place cream cheese on serving dish. Top with chutney, then bacon. Serve with crisp crackers or lavosh. Serves 12 as an appetizer.
Approximate nutritional analysis, per serving (not including crackers): 100 calories, 7 g total fat, 4 g saturated fat, 20 mg cholesterol, 135 mg sodium, 9 g carbohydrate, less than 1 g fiber, 2 g protein
Moroccan Eggplant Dip
3 tablespoons olive oil
1 large round eggplant (about 1-1/2 pounds), diced
1 can (8 ounces) tomato sauce
2 cloves garlic, minced
1 green pepper, chopped
1 tablespoon ground cumin
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon ground red pepper
1/4 cup red wine vinegar
1/4 cup chopped cilantro
In a large skillet, heat oil. Add eggplant, tomato sauce, garlic, green pepper, cumin, sugar, salt, red pepper and vinegar. Cook, covered, over medium heat 20 minutes.
Uncover and cook, stirring constantly, until mixture is thick.
Chill several hours or overnight.
Before serving, stir in Chinese parsley. Serve with raw vegetables, wedges of Arab pocket bread, or slices of party-style rye or pumpernickel bread. Makes 3 cups; about 18 servings.
Approximate nutritional analysis, per serving (not including dipping bread or vegetable): 40 calories, 2.5 g total fat, no saturated fat or cholesterol, 320 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein
1 pound bacon, chopped (for lower fat, use turkey bacon; for convenience, use 3/4 cup prepared bacon toppings)
2 tomatoes, cut into wedges
2 heads romaine, torn into bite-sized pieces
1/2 cup grated Parmesan cheese
1/3 cup chopped green onions
1/2 teaspoon chopped mint leaves
1/4 teaspoon dried oregano leaves
1 clove garlic
5 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon pepper
1/2 teaspoon salt
1 cup croutons
Put garlic in oil and let stand several hours.
Fry bacon; drain well.
Put tomatoes and romaine in salad bowl; sprinkle with cheese, onions, mint and oregano.
To make dressing: Combine garlic-flavored oil, lemon juice, pepper and salt. Coddle egg 1 minute (or use a pasteurized egg) and immediately beat into dressing.
Pour dressing over greens and sprinkle with bacon and croutons. Toss salad lightly. Serves 6.
Approximate nutritional analysis, per serving: 330 calories, 26 g total fat, 7 g saturated fat, 60 mg cholesterol, 750 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 14 g protein
Over the next three weeks we'll fill out the Thanksgiving menu with these dishes: Portofino Mold, Guava Glazed Sweet Potatoes, Kalua Turkey, Mochi Rice Stuffing and Pumpkin Macadamia Nut Pie.