The Bethlen Home Messenger, 1993-1994 (1-3. szám)
1994-03-01 / 2. szám
a?Y 0 U R ^RECIPES ^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. Scallops and Asparagus in Wine Sauce 1 pound fresh or frozen 2 tablespoons acceptable scallops margarine* 2 8-ounce bottles clam juice 1/4 cup minced shallots 1 cup dry white wine 3 tablespoons flour 4 ounces trimmed fresh 1 tablespoon fresh lemon juice asparagus or 4 ounces frozen asparagus, thawed 3 tablespoons finely chopped fresh parsley Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Set aside. In small saucepan over medium-high heat, combine clam juice and wine. Boil uncovered until mixture is reduced to IV2 cups. Set aside. Cut asparagus diagonally into 1-inch lengths. Steam until tender-crisp and set aside. (If using frozen asparagus, simply thaw and cut into 1-inch lengths.) Heat margarine in a nonstick skillet. Add shallots and sauté until translucent. Add flour and cook 1 minute. Whisk in reduced clam juice. When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes, stirring frequently, or until scallops are cooked. Add lemon juice, asparagus and parsley and stir until well heated. Serves 4. * Select margarines that have no more than 2 grams of saturated fat per tablespoon. Nutrient Analysis per Serving 204 Calories 45 mg Cholesterol 2 gm Saturated Fat 24 gm Protein 686 mg Sodium 2 gm Polyunsaturated Fat 12 gm Carbohydrate 8 gm Total Fat 3 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. H H E L EAR 0 ECI U R PES 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. Waldorf Salad 2 cups diced unpeeled apples 1 cup diced celery 1/4 cup coarsely chopped, unsalted, dry-roasted walnuts V2 cup raisins or halved seedless grapes 1 teaspoon fresh lemon juice V2 cup yogurt cheese* In a bowl, combine all ingredients. Mix well, cover and refrigerate. Serve cold. Serve over salad greens. Serves 6. * To make yogurt cheese, you need 1 16-ounce container plain nonfat yogurt. Place a double thick layer of fine-mesh cotton cheesecloth or paper coffee filters inside a colander that does not rust. Place colander in a oeep bowl. (Colander must not touch bottom of bowl.) Pour yogurt into colander and cover with plastic wrap. Refrigerate for 8 hours or overnight. Discard drained liquid and place yogurt in a small bowl. Cover and refrigerate. Nutrient Analysis per Serving 118 Calories 1 mg Cholesterol 0 gm Saturated Fat 4 gm Protein 53 mg Sodium 2 gm Polyunsaturated Fat 21 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.
