Low Fat Dip
1 8-ounce package 1⁄3 less fat cream cheese 1½ cup non-fat plain yogurt ¼ cup light mayonnaise 2 tablespoons fresh cilantro, chopped 1½ teaspoons lime juice ½ teaspoon hot sauce
¼ teaspoon salt 1⁄3 cup roasted red pepper (in a jar), chopped 2 tablespoons green onions, finely chopped Fresh yellow squash and zucchini, sliced ¼-inch rounds
Process cream cheese, yogurt, mayonnaise, cilantro, lime juice, hot sauce and salt in food processor for 30-45 seconds until smooth. Stir in chopped red peppers and chopped green onions. Cover and chill for 1 hour. Slice your squash and zucchini into ¼-inch rounds and place them in a bowl with 4 cups cold water and ¼ teaspoon salt. Chill for 30 minutes, drain and pat dry. Sara Jean Brooklere, Baldwin EMC
Southwestern Roll Ups
1 10-ounce package frozen chopped spinach, thawed 1 packet fajita seasoning mix ½ cup chicken broth 3 6-ounce packages refrigerated southwestern-flavored chicken breast strips, chopped
1 15-ounce can black beans, rinsed and drained 1 11-ounce can yellow corn with red and green bell peppers, drained 2 cups shredded Monterey Jack cheese with peppers 6 10-inch flour tortillas
Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring after 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts. Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1 ½-inch border around edges. Roll up tortillas tightly and wrap in plastic wrap. Chill 30 minutes. Unwrap roll ups and cut into slices. Serve with salsa.Yield: 8-10 appetizer servings. Heather Letson, Joe Wheeler EMC
You could win $50! If your recipe is chosen as the cook-of-the-month recipe, we’ll send you a check for $50!
Upcoming recipe themes and deadlines are: February Hot Beverages December 15 March Hot Off the Grill January 15 April Apple Dishes February 15
Please send all submissions to: Recipe Editor P.O. Box 244014 Montgomery, AL 36124 or e-mail to: recipes@areapower. coop. Be sure to include your address, phone number and the name of your cooperative.
Zucchini-Cheese Appetizer Squares ¼ cup salad oil 1 small onion, chopped 1 clove garlic 2½ cups shredded zucchini 6 eggs, beaten ½ cup fine bread crumbs ½ teaspoon salt, dry basil and oregano
¼ teaspoon pepper 3 cups shredded cheddar cheese ½ cup grated parmesan cheese ¼ cup toasted sesame seeds
In a large frying pan add oil, onion and garlic and cook over medium heat until almost limp. Add zucchini and cook until tender and crisp. Mix eggs with bread crumbs, salt, basil, oregano, pepper, cheese and zucchini mixture. Spread into a greased baking dish, sprinkle with parmesan cheese and sesame seeds. Bake at 325 degrees for about 30 minutes or until set when touched in the middle. Let cool 30 minutes, cut into 1-inch squares and serve warm or cold. Julia C. Fleming, Southern Pine EC
1 8-ounce package cream cheese ¼ cup brown sugar, packed 1 teaspoon cinnamon
1 teaspoon apple pie spice 1⁄3 cup apple, very finely chopped
Bring cream cheese to room temperature. Mix all ingredients, fold on to plastic or waxed paper to form a ball. Refrigerate overnight. ½ cup pecans, finely chopped
1 tablespoon brown sugar, packed ½ teaspoon cinnamon
Combine ingredients and roll apple ball in the mixture when ready to serve. Serve with animal crackers, regular graham crackers or vanilla wafers. Janie Whelton, Baldwin EMC Alabama Living
Want to see the Cook of the Month recipe before the magazine gets to your door? Become a fan of Alabama Living on facebook.
DECEMBER 2011 25
Alabama Living Tombigbee December 2011