The Bethlen Home Messenger, 1993-1994 (1-3. szám)
1994-03-01 / 2. szám
H H E L EAR OUR ECIPES American Heart Association This recipe is intended to be part of an overall healthful eating plan. Total fat intake should be less than 30 percent of your total calories for a day — not for each food or recipe. Oven-Fried Scallops Vegetable oil spray* 1 pound fresh or frozen scallops 'h cup low-fat buttermilk V2 cup plain bread crumbs Dash paprika 2 tablespoons snipped fresh parsley Garnish: 4 lemon wedges Preheat oven to 500° F. Lightly spray a shallow baking dish with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Pat dry and set aside. Place buttermilk and bread crumbs in separate small, shallow bowls. Soak scallops in buttermilk and then roll them in bread crumbs. Sprinkle with paprika. Arrange scallops in a single layer in prepared baking dish. Bake 8 to 10 minutes. Sprinkle with parsley and garnish with lemon wedges before serving. Serves 4. * Do not use vegetable oil spray near an open flame or a heat source. Read and follow directions on can before using. Nutrient Analysis per Serving 157 Calories 47 mg Cholesterol 1 gm Saturated Fat 22 gm Protein 350 mg Sodium 0 gm Polyunsaturated Fat 13 gm Carbohydrate 2 gm Total Fat 0 gm Monounsaturated Fat This Help Your Heart Recipe is from the American Heart Association Cookbook, Fifth Edition, American Heart Association. Published by Times Books, A Division of Random House, Inc. 1973, 1975, 1979, 1984, 1991. YOUR RECIPES H H E L EAR ^American Heart Association This recipe is intended to be part of an overall healthful eating plan. Total fat intake should be less than 30 percent of your total calories for a day — not for each food or recipe. Vegetables with Lemon Sauce 1 pound broccoli 2 tablespoons acceptable 1 small head cauliflower margarine* 1 9-ounce package frozen 1/4 teaspoon paprika artichoke hearts 3 tablespoons fresh lemon 2 tablespoons finely juice chopped onion 1 pimiento, diced Cut florets from broccoli and cauliflower and set aside. Cut stems into 11/2-inch pieces. Steam florets, stems and artichoke hearts in a vegetable steamer until tender-crisp. Set aside. In a skillet or saucepan over medium-high heat, sauté onion in margarine for 2 minutes. Remove from heat and stir in paprika and lemon juice. Set aside. Arrange vegetables in groups on a hot serving platter. Drizzle lemon sauce over all. Sprinkle pimiento over artichoke hearts. Serves 8. * Select margarines that have no more than 2 grams of saturated fat per tablespoon. Nutrient Analysis per Serving 65 Calories 0 mg Cholesterol 1 grn Saturated Fat 3 gm Protein 76 mg Sodium 1 gm Polyunsaturated Fat 8 gm Carbohydrate 3 gm Total Fat 1 gm Monounsaturated Fat This Help Your Heart Recipe is from the American Heart Association Cookbook, Fifth Edition, American Heart Association. Published by Times Books, A Division of Random House, Inc. 1973, 1975, 1979, 1984, 1991.
