Nutrition Healthy Eating » Sandwiches and Snacks

Shrimp Cocktail Seviche Style

healthy — Sun, 09 May 2010 05:02:50 +0000

1¹/₂ pounds cooked shrimp, shelled, deveined, and chilled
1 firm ripe tomato, peeled and diced
¹/₄ cup thinly sliced green onions with tops
¹/₄ cup thinly sliced celery
¹/₂ cup lime juice
1¹/₂ teaspoons salt
2 to 3 teaspoons soy sauce
¹/₄ teaspoon Worcestershire sauce
¹/₂ clove garlic, minced
Leaf lettuce

Dice chilled shrimp into a bowl and combine with tomato, green onion, celery, lime juice, salt, soy sauce, Worcester shire sauce, and garlic; toss lightly to mix well. Chill, covered, about 8 hours, or overnight.

Serve very cold on cocktail sea shells lined with leaf lettuce.

[ 6 servings ]

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Rumaki

healthy — Sat, 08 May 2010 05:08:59 +0000

¹/₂ pound chicken livers
1¹/₂ tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable oil
¹/₂ clove garlic, crushed in a garlic press
Bacon slices, cut in halves or thirds

Rinse chicken livers with running cold water and drain on absorbent paper; cut into halves and put into a bowl.

Pour a mixture of honey, soy sauce, oil, and garlic over the liver pieces. Cover. Let stand about 30 minutes, turning pieces occasionally. Remove from marinade and set aside on absorbent paper to drain.

Wrap a piece of bacon around a twosome of liver and water chestnut pieces, threading each onto a wooden pick or small skewer.

Put appetizers on rack in broiler pan with top of appetizers about 3 inches from heat and broil about 5 minutes. Turn with tongs and broil until bacon is browned. Serve hot.

[ About 1¹/₂ dozen appetizers ]

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Apricot-Nut Chews

healthy — Fri, 07 May 2010 05:18:02 +0000

1 cup dried apricots
1 cup pitted dates or dried figs (stems removed)
1 cup raisins
¹/₂ cup almonds or walnuts, chopped
¹/₂ cup maple-blended syrup
¹/₈ teaspoon salt
Coconut, flaked or finely chopped
Finely chopped nuts

Put apricots and dates through coarse blade of food chopper. Mix and grind once more. Put into top of double boiler with raisins, almonds, syrup, and salt. Cook over boiling water until fruit softens slightly. Stir until well blended. Set aside to cool.

Shape mixture into balls, about 1¹/₄ inches in diameter. Roll some in coconut and some in nuts.

To store, wrap in waxed paper and keep in a cool place.

[ About 2 dozen balls ]

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Favorite Salmon Sandwich Filling

healthy — Thu, 06 May 2010 05:05:04 +0000

³/₄ cup flaked canned salmon
¹/₂ cup finely chopped cabbage
3 tablespoons chopped ripe olives
1 tablespoon olive liquid
¹/₄ teaspoon paprika
2 or 3 drops Tabasco
3 tablespoons mayonnaise or salad dressing

Put salmon, cabbage, and ripe olives into a bowl. Add olive liquid, paprika, Tabasco, and mayonnaise; mix well.

[ About 1¹/₂ cups filling ]

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Spinach Crescents

healthy — Wed, 05 May 2010 05:14:49 +0000

1 package refrigerated fresh dough for crescent rolls
Italian salad dressing
Grated Parmesan-Romano cheese
1 cup finely snipped fresh spinach
5 tablespoons prepared baconlike pieces (a soy protein product)

Divide roll dough into triangles; cut each lengthwise in half. Brush dough with Italian salad dressing. Sprinkle with grated cheese. Mix spinach and baconlike pieces; spoon over triangles and press into dough. Roll up and place on a cookie sheet, curving to form crescents.

Bake at 375 ํF 10 to 15 minutes.

[ 16 rolls ]

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Cheddar-Stuffed Celery

healthy — Tue, 04 May 2010 05:18:38 +0000

1 teaspoon dry mustard
6 tablespoons cream
2 tablespoons dairy sour cream
1 tablespoon minced onion
¹/₂ teaspoon Worcestershire sauce
¹/₄ teaspoon seasoned salt
1 small clove garlic, crushed in a garlic press
2 cups (8 ounces) shredded very sharp Cheddar cheese
Crisp celery, cut in diagonal lengths, rinsed, dried, and chilled

Measure dry mustard into a bowl and gradually add cream, stirring until mustard is diluted. Blend in sour cream, onion, Worcestershire sauce, seasoned salt, and garlic. Using an electric hand mixer, add cheese gradually, beating until blended.
Stuff celery lengths.

[ About 1¹/₂ cups cheese stuffing for celery ]

Note:
Mixture may be used as an appetizer spread for crackers and toasted cocktail rye bread slices. Or, thin with additional cream or sour cream for a cheese dip.

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Fruit-Cottage Cheese Sandwich Filling

healthy — Mon, 03 May 2010 05:19:32 +0000

1 cup creamed cottage cheese
¹/₄ cup pitted dates, finely snipped
¹/₄ cup raisins, finely snipped
¹/₈ teaspoon salt

Combine cottage cheese, dates, raisins, and salt in a bowl; mix well. Chill thoroughly. Stir before using.

[ About 1¹/₂ cups filling ]

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Cream Cheese-Peanut Sandwich Filling

healthy — Sun, 02 May 2010 05:15:25 +0000

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons milk or cream
¹/₄ teaspoon instant minced onion
2 or 3 drops Tabasco
¹/₄ teaspoon Worcestershire sauce
¹/₄ cup Spanish peanuts, chopped
¹/₄ cup chopped pimento-stuffed olives

Combine cream cheese, milk, onion, Tabasco, and Worcestershire sauce in a small bowl. Beat with an electric beater until the consistency of whipped cream, adding more milk, if necessary. Stir in peanuts and olives.

[ About 1¹/₂ cups filling ]

Note:
If desired, substitute ¹/₄ cup chopped ripe olives for the stuffed olives and mix in 2 to 4 tablespoons flaked coconut.

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Scrumptious Tunaburgers

healthy — Sat, 01 May 2010 05:01:00 +0000

2 eggs
¹/₄ cup ketchup
1 tablespoon lemon juice
2 tablespoons capers
2 teaspoons instant minced onion
³/₄ teaspoon lemon pepper marinade
1¹/₂ cups soft enriched bread crumbs
3 cans (6¹/₂ or 7 ounces each) tuna, drained and flaked
2 tablespoons butter or margarine
6 enriched hamburger buns, halved, buttered, and toasted

Beat eggs slightly in a bowl. Add ketchup, lemon juice, capers, onion, lemon pepper marinade, bread crumbs, and tuna; mix thoroughly.

Heat butter in a large skillet.

Meanwhile, shape tuna mixture into 6 patties (mixture will not be smooth). Put patties into hot butter as each is shaped. Cook over medium heat until browned. Using a large spatula, carefully turn patties to brown other side. Immediately transfer to toasted buns.

[ 6 burgers ]

Note:
If desired, serve tunaburgers with any of the following: ketchup, sweet onion slices, avocado wedges, tomato slices, green pepper rings, cucumber spears, lemon wedges, Cheddar or Swiss cheese slices.

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Chicken Fiesta Buns

healthy — Fri, 30 Apr 2010 05:11:52 +0000

3 tablespoons butter or margarine
¹/₃ cup finely chopped green pepper
¹/₃ cup finely chopped celery
¹/₃ cup finely chopped onion
1 clove garlic, minced
¹/₂ cup tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
¹/₂ teaspoon chili powder
¹/₂ teaspoon salt
¹/₄ teaspoon seasoned pepper
1¹/₂ cups chopped cooked chicken or turkey
¹/₄ cup chopped pimento-stuffed olives
8 enriched frankfurter buns, split and heated

Heat butter in a skillet and add green pepper, celery, onion, and garlic; cook about 3 minutes.

Mix tomato paste, Worcestershire sauce, vinegar, brown sugar, chili powder, salt, and seasoned pepper. Add to skillet along with chicken and olives; stir well. Bring to boiling, reduce heat, and simmer about 10 minutes to blend flavors, stirring occasionally.

To serve, spoon hot chicken mixture into buns.

[ 8 servings ]

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