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i Recipes j
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Game Day
Snacks
The family has gathered, the
television is on, and it’s time for the kickoff of the days
big football game. For those who love to cook and eat,
the snacks are as important as die action on die field.
This week, American Profile presents two snack recipes
sure to please your gridiron tans.
Mary Bilke of Eagle River, Wis., sent us her recipe
for Olive Salsa. With green and black olives and a
touch of olive oil, it’s loaded with monounsaturared
tats and vitamin E. Monounsaturared tat, also found
in nuts, salmon and avocados, may lower cholesterol
when used instead of saturated tats found in meat and
dairy products.
But not oily is this dish heakhfiil, it’s delicious as
well. T have made this salsa for many get-togethers and
always have to double die recipe,” Bilke say’s. Sene this
dish with reduced-far chips and crackers, and you can
feel good about munching along with the play-by-play.
The other recipe—from our sister publication,
Relish —features die mellow’ taste of roasted garlic. Be
sure to use fresh goar cheese, sometimes labeled chevre,
to ensure the best flavor.
As always, American Profile looks fonvard to receiv
ing your recipes and sharing them with our readers.
To submit a recipe of your own, send it, along with
the story behind it and a color photograph of yourself
to: Hometown Recipes, American Profile, 341 Cool
Springs Blvd., Suite 400, Franklin, TN 37067. Please
note that recipes and photos will not be returned,
R E Cl P E :
Goat Cheese and Roasted Garlic Dip
2 heads garlic 'A
7 ounces soft goat cheese 'A
6 tablespoons light mayonnaise 'A
2 tablespoons 2% reduced-fat 14
milk
1. Preheat oven to 400 F.
2. Cut off the top quarter of each garlic head. Wrap in foil and roast
about I hour or until soft. Unwrap and cool 15 minutes.
3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, may
onnaise, milk, sour cream, chives, salt and pepper. Cover and refriger
ate overnight or up to I week. Serves 8.
—Recipe by Bruce Weinstein and Mark Scarbrough
Nutrition facts per serving: i3O calories, lOg fat, 6g protein, 4g carbohydrates, Og fiber,
340 mg sodium.
Goat Cheese and Roasted Garlic Dip
cup light sour cream
cup chopped chives
teaspoon salt
teaspoon coarsely ground
black pepper
RECIPE:
PREP
Olive Salsa
I (7-ounce) jar pimiento stuffed green olives,
drained and coarsely chopped
I (6-ounce) can pitted black olives, drained and
coarsely chopped
I large tomato, cored, seeded and chopped
1 jalapeno pepper, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 ounces crumbled feta cheese
1. Combine olives, tomato, jalapeno, garlic, olive oil and
vinegar in a bowl. Toss gently. Cover and refrigerate at
least I hour.
2. At serving time, add feta cheese and lightly toss.
Serves 16.
Nutrition facts per serving (14 cup): 60 calories, 5g fat, Ig protein,
2g carbohydrates, Ig fiber, 380 mg sodium.
Tips From Our Test Kitchen: Leave the jalapeno
seeds in if you want this dish spicier.
Photo: High Cotton Food Styling & Photography
O live Salsa
Mary Bilke H
Eagle River, Wis. Sfl
: * " - Itllfp
Photo Mari' Houghton
Styling Irrcsri Blackburn
A