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| Daniel, Materials Management |
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½ lb. Black Forest ham, thin sliced 2 Tbsp. lemon juice
½ lb. fresh asparagus 3 Tbsp. olive oil
1½ pkg. cream cheese 1 tsp. salt
1 clove garlic, pressed 1 tsp. pepper
2 tsp. dill ½ c. green onions
Place asparagus on baking sheet; coat with olive oil and bake at 350° for 15-20 minutes. Remove from oven and let cool. Place cream cheese, garlic, dill, lemon juice, salt and pepper in food processor. Blend until incorporated; chop asparagus and add to cream cheese mixture, add chopped onions. Lay slices of ham flat; place about 2½ to 3 tablespoons mixture down the center of each ham slice and roll up like an egg roll. Wrap in plastic wrap and refrigerate 30 minutes. Remove and cut into medallions. |
Bacon and Cheese Deviled Eggs | |
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| Diane G., SCMG |
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12 hard cooked eggs, peeled 4 strips bacon, cooked, crumbled
½ c. mayonnaise 2 Tbsp. shredded sharp Cheddar
1 Tbsp. honey mustard Parsley for garnish (optional)
½ tsp. salt
¼ tsp. black pepper
Halve eggs lengthwise. Spoon yolks into a bowl, reserving whites. Mash yolks with a fork. Add mayonnaise, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve. |
Kiwi and Mango Salsa
Makes 6 Servings
3 medium kiwifruit
3/4 cup mango, chopped
1 Tablespoon minced green chilies (fresh or canned)
2 Tablespoons lime juice
1½ teaspoons honey
3 Tablespoons chopped cilantro
Pinch salt
Peel kiwifruit and cut into lengthwise quarters, then slice. Place sliced kiwifruit into bowl with other ingredients. Mix gently and serve with tortilla chips.
As an alternative, substitute ½ cup (or approximately 12) diced dried figs for the mango.
Nutritional Analysis Per Serving*:
Calories - 48
Fat - .2g
Protein - .7g
Vitamin A - 11%
Vitamin C - 77%
Vitamin E - 4%
Calcium - 2%
Folate - 3.5%
Sodium - 3%
Potassium - 173 mg
Magnesium - 3.5%
Phosphorus - 2%
*Does not apply if figs are used instead of mangos.
Tempura Broccolini
Makes 4-6 Appetizer Servings
1 lb. whole broccolini, cut off the ends
1-2 cups oil
Tempura Batter:
6 Tablespoons flour
6 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
9 Tablespoons ice water
For tempura batter mix all ingredients together, mixture should be somewhat thin. Take broccolini and dip into batter and place into hot oil, being careful not to splash the oil. Cook for about 4-5 minutes or until broccolini floats to top. Using tongs take out broccolini and place on plate lined with paper napkins, pat excess oil off of broccolini. To serve, place your favorite dipping sauce in the center of a plate and arrange broccolini around the sauce. You can also serve the broccolini raw or blanched.
Note:
Broccolini is a good source of vitamins A and C, foliate and potassium. It has no fat, good levels of calcium (1/3 more than broccoli) and iron. Broccolini is a relatively new hybrid vegetable (a cross between broccoli and Chinese kale). Broccolini is also known as Asparation because of the association with asparagus. The vegetable has a small floret at the end of an asparagus like stalk. It’s sweeter and more tender than ordinary broccoli and has a slight peppery taste.
Watercress Dip with Basil and Pecans
Makes approximately 2 cups
3 cups watercress, stems removed and finely chopped
¾ cup fresh basil leaves, chopped
¼ cup minced garlic
½ cup good quality olive oil
1 cup grated Parmesan cheese
¾ cup whipping cream
½ cup finely ground walnuts
¼ cup minced green or red onion
Salt and pepper to taste
1 Tablespoon milk or water (optional)
In a blender combine watercress, basil, garlic, olive oil and Parmesan cheese; blend to form a paste. Add cream and blend until only mixed, do not over blend. Transfer to a bowl, stir in walnuts and onions and season with salt and pepper. Mixture will thicken as it stands (can thin down with milk or water if desired). This will keep in the refrigerator about one week.