Holly Clegg Recipes Featured on Passe Partout

 

For more, visit www.hollyclegg.com.

 

CRAWFISH DIP

A fabulous choice when crawfish is in season.  Serve with melba rounds.  If there is ever any extra, serve over rice or patty shells for another meal.

 

1/4 cup margarine

1/4 cup all-purpose flour

2 cloves garlic, minced

1 bunch green onions (scallions), chopped

1 small onion, chopped

1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup

1 (10-ounce) can chopped tomatoes and green chilies

1 teaspoon Worcestershire sauce

Salt and pepper to taste

1 pound crawfish tails, rinsed and drained

 

In pot, melt margarine and add flour, mixing well.  Add garlic, green onion, and onion, sauteing until tender, stirring constantly to prevent sticking.  Add mushroom soup and chopped tomatoes and green chilies; mix well.  Add seasonings.  Gently stir in crawfish tails.  Cook until dip is thoroughly heated. 

 

Makes sixteen (1/4-cup) servings

Nutrition information per serving

Calories      74

Protein (g)      5

Carbohydrate (g)  5

Fat (g)      4

Calories from Fat (%)      45

Saturated Fat (g)  1

Dietary Fiber (g)  1

Cholesterol (mg)      38

Sodium (mg)      263

Diabetic Exchanges: 1 lean meat, 1 vegetable

 

GLAZED BRIE

OK – time for a splurge with a recipe I just had to include so serve with seasonable fruit to help justify this unbelievable baked brie.  The nuts, brown sugar, and coffee liqueur make quite a topping.  Remember to watch your portions at times like this.

 

1/4 cup walnuts, chopped

1/4 cup coffee liqueur

3 tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 (14-ounce) round brie

Assorted crackers

Pear slices, apple slices

 

Preheat oven to 325 degrees.  In a small saucepan, cook walnuts until golden brown, about 5 minutes, stirring.  Stir in the liqueur, brown sugar, and vanilla; set aside.  Remove the top rind of the brie.  Place brie in a shallow baking dish.  Top with the walnut mixture.  Bake for 8 to 10 minutes or until the brie is soft and heated through.  Serve immediately with assorted crackers and fruit slices.

 

Makes 20 servings

Nutrition information per serving

Calories      96

Protein (g)      4

Carbohydrate (g)  4

Fat (g)      6

Calories from Fat (%)      60

Saturated Fat (g)  4

Dietary Fiber (g)  0

Cholesterol (mg)      20

Sodium (mg)      126

 

Diabetic Exchanges: 0.5 high-fat meat, 0.5 other carbohydrate, 0.5 fat

 

 

OOEY GOOEY SQUARES

This is my daughter=s most requested recipe.  She whips these up for school friends and parties all the time.

 

1 (18.25-ounce) box yellow cake mix

1/2 cup margarine, melted

1 large egg

1 tablespoon water

1 (8-ounce) packaged fat-free or reduced-fat cream cheese

1 (16-ounce) box confectioners= sugar

2 large egg whites

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

 

Preheat oven to 350 degrees.  In mixing bowl, beat together the cake mix, margarine, egg, and water until well mixed.  Spread the batter into the bottom of a 13x9x2-inch baking pan coated with nonstick cooking spray.  In a mixing bowl, beat together the cream cheese, confectioners= sugar, egg whites, and vanilla.  Stir in the chocolate chips.  Pour this mixture over the batter in the pan.  Bake for 40 to 50 minutes or until the top is golden brown.

 

Makes 48 squares

Nutrition information per serving

Calories      122

Protein (g)      2

Carbohydrate (g)  21

Fat (g)      4

Calories from Fat (%)      29

Saturated Fat (g)  1

Dietary Fiber (g)  0

Cholesterol (mg)      5

Sodium (mg)      117

 

Diabetic Exchanges: 1.5 other carbohydrate, 1 fat

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