Meal On Kabobs
2 cups tomato juice
1/2 cup vinegar
1/4 cup prepared mustard
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds beef sirloin steak, cut into 1 1/2-inch cubes
1/2 pound mushrooms caps
1 large green pepper, cut into 1-inch pieces
1 pint cherry tomatoes
1/2 pineapple, cut into 1-inch pieces
Mix tomato juice, vinegar and seasonings. Place meat in shallow glass dish; pour tomato juice mixzture over meat. Cover; refrigerate 2 hours. Remove meat from marinade; reserve marinade.
On 6 skewers, alternate meat, vegetables and pineapple. Place on grill 4 inches from hot colas. Cook 12 to 15 minutes, turnings and basting frequently with reserved marinade. 6 servings
Steak-Tomato Skewers
Mix 1 cup wine vinegar , 1/4 cup salad oil, 1 teaspoon salt, 1 teaspoon each thyme and prepared mustard and 1/2 teaspoon pepper. Place 1 1/2 pounds beef round steak, cut into 1 1/2-inch cubes, in glass dish; pour vinegar mixture over meat. Cover; refrigerate 6 hours.
On 6 skewers, alternate meat and 1 pint cherry tomatoes. Place on grill 4 inches from hot coals. Cook 10 to 15 minutes, turning often. 6 servings
Carrot, Cucumber or Zucchini Sticks; Cut carrot, cucumber or zucchini into short, narrow sticks. If you wish, place sticks in small pitted ripe olives (5 calories each)
Celery Fans; Cut celery into sticks and make parallel cuts on one end of each stick.
Radish Fans; Make thin, parallel cuts on one side of radish to about 1/4 inch of other side.
Broccoli Buds or Cauliflower; Break or cut broccoli or cauliflower into bite-size flowerets.
Cucumber Petals; Run sharp-tines fork down the length of an unpared cucumber. Cut into thin crosswise slices.
Green Onions; Trim off green tops, leaving about 2 inches. Cut off root ends and remove loose skin.
Oriental Kabobs; Skewer water chestnuts and pieces of green pepper on wooden picks; serve with soy sauce for dipping.
Pineapple Boats
2 pineapples
1 pint strawberries
1/2 cup frozen orange juice concentrate, thawed
Select pineapple with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in halfagain, making 4 pieces each with part of the green top.
Cut core from each pineapple quarter and cut along edges with curved knife. Cut fruit crosswise into 3/4-inch slices. Pull slices to alternating sides of shell; fill spaces with strawberries.
Just before serving, drizzle 1 tablespoon orange juice concentrate over each pineapple boat. 8 servings (115 calories each)
Fruit 'N Cheese Dip
2 cups dry cottage cheese (large curd)
2/3 cup skim milk
2 teaspoons snipped chives
2 teaspoons lemon juice or vinegar
1 teaspoon salt
Unsweetened mandarin orange segments
Strawberries
Pineapple cubes
Peach slices
Seedless green and Tokay grapes
Mix all ingredients except fruits in blender until smooth, about 1 minute. Cover; chill 3 to 4 hours. To serve, mound cheese dip in small bowl and place on tray with fruits for dipping (2 2/3 cups dips (50 calories per 1/3 cups; fruits not included).
Garden Vegetable Dip
1 cup creamed cottage cheese
2 tablespoons skim milk
1 tablespoon chopped green pepper
1 tablespoon chopped green onion
1 tablespoon chopped radish
1/8 teaspoon celery salt
In small mixer bowl, beat cottage cheese and milk until creamy. Stir in remaining ingredients. Chill at least 1 hour. Serve with Crisp Cold Relishes
1 cup dip (85 calories per 1/3 cup.)
Consomme Madrilene
3 cans (13 oz each) consomme madrilene
1 tablespoon lemon juice
1 lemon, thinly sliced
Heat consomme madrilene and lemon juice just to boiling, stirring occasionally. Serve in mugs with slices of lemon. Five 1-cup servings (45 calories each)
Chicken Consomme
2 cans (10 1/2 ounces each) condensed chicken broth
1 soup can water
1/4 cup sliced onion
1/4 cup sliced carrot
1/4 cup sliced celery
2 sprigs parsley
1 small bay leaf
1/8 teaspoon thyme leaves
1/2 cup finely chopped cooked chicken
Heat all ingredients except chicken to boiling. Reduce heat; cover and simmer 30 minutes. Strain. Stir in chicken; heat through. Four 1 cup servings (60 calories each)
Celery Victor 1
1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips
Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarters; tie quarters with strings.
In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.
To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each)
Celery Victor II
Pour 1/4 cup low calorie Italian salad dressing over2 cans (16 ounces each) celery hearts, drained, and 2 medium tomaotes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each)
Pineapple-Raspberry Parfaits
For each 1-cup servings, fill parfait glass with alternating layers of fresh raspberries and pineapple chunks. Pour low calorie carbonated beverage (less than 1 calorie per 8 ounces) over the fruit. (75 calories per serving)
Broiled Fruit Kabobs
Set oven control at broil and/or 550 degrees. Cut a variety of fresh or canned fruits into uniform pieces, about 3/4-inch cubes. (Try pineapple, pitted cooked prunes, oranges, pears, maraschino cherries and pickled kumquats.) Alternate fruits on long skewers; place on well-greased rack in broiler pan.
Blend 1/4 cup honey and 1 1/2 teaspoons lemon juice; brush on fruit. Broil kabobs about 5 inches from heat 1 1/2 minnutes or until light brown. Turn;brush with honey mixture. Broil 1 1/2 minutes longer or until heated through. (120 calories per skewers; 25 calories per teaspoon dressing)
Chicken and Pork Fondue
Partially freeze 1 pound pork tenderloin; cut across grain into 1/8-inch slices (or have meat retailer cut meat.) Partially freeze 1 1/2 pounds chicken breasts, boned; cut across grain into bite-size pieces (1/4 inch thick). Prepare sauces (below). Cover meat and sauces; refirgerate. Remove from refrigerator about 15 minutes before serving.
Into metal fondue pot, pour 1 1/2 cups dry white wine (sauterne, Rhine, Riesling). From 3 cans (10 1/2 ounces each) condensed chicken broth (bouillon), add enough broth to fill pot 1/2 full. Add remaining broth as needed. Heat to simmer. Transfer pot to sourse of heat at table. Adjust heat when necessary to maintain temperature of broth.
Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes or until done. Dip into sauces. At end of meal, ladle broth over remaining rice in bowls and eat as soup. 4 servings
Ginger-Soy Sauce: Mix 1/4 cup soy sauce, 1/4 cup water, 1 tablespoon cooking sherry, 1 teaspoon sugar, 1/2 teaspoon ginger and 1/4 teaspoon salt. About 1/2 cup.
Honey-mustard sauce; Mix 1/4 cup prepared mustard, 1/4 cup honey, 1/2 teaspoon salt, 1/4 teaspoon rosemary leaves and 1/8 teaspoon pepper. About 1/2 cup.
Summertime Picnic Relish
1 cup chopped onion
1 cup chopped green pepper
1 tablespoons salad oil
4 firm medium tomatoes, peeled and chopped
2 tablespoons vinegar
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon pepper
In large skillet, cook and stir onion and green pepper in oin over medium heat until onion is tender. Stir in remaining ingredients; heat to boiling. Cool. Cover; refrigerate several days. About 3 cups.
Pickled Beets
2 cans (16 ounces each) sliced beets
1 1/2 cups sugar
3/4 cup vinegar
Two 3-inch cinnamon sticks
Drain beets, reserving liquid in small saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling, stirring constantly. Pour over beets; cool. Cover; refrigerate at least 8 hours. To serve, remove beets with slotted spoon. About 3 cups.
Orange Dessert Fondue
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup orange juice
1/4 cup lemon juice
1/4 cup hot water
1 tablespoon butter or margarine
1 teaspoon each grated orange and lemon peel
Dippers (below)
In sauce pan, mix sugar, cornstarch and salt. Slowly stir in orange and lemon juice and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter and grated peel.
Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue About 2 cups.
Dippers: Day-old gingerbread squares, cream cheese squares rolled in toasted sessame seed, cantaloupe balls, nut-stuffed dates, doughnut slices.
Anise Toast
2 eggs
2/3 cup sugar
1 teaspoon anise seed
1 cup Gold Medal flour
Heat oven to 375. Grease and flour loaf pan, 9x5x3 inches. In mixing bowl, beat eggs and sugar until light and fluffy. Add anise seed; gradually mix in flour. Push batter into pan. Bake about 20 minutes or until wooden pick inserted in center comes out clean. (Pan will be 1/4 full.)
Remove from pan; cut loaf into 1/2-inch slices. Place slices on buttered baking sheet. Bake 5 minutes or until slices are brown on bottom. Turn; bake 5 minutes longer or until slices are brown on other side. Cool. About 16 slices.
Chocolate Fondue
12 ounces milke chocolate, semisweet chocolate pieces or sweet cooking chocolate
3/4 cup light cream
1 or 2 tablespoons cherry brandy,. orange-flavored liqueur or 2 teaspoons powdered instant coffee Dippers (below)
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.
White Fondue: substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.
Minute Chocolate Fondue
In saucepan, heat 1 can of chocolate ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue. 2 cups.
Minute Minty Chocolate Fondue; Stir 1/2 teaspoon mint extract into frosting.
Dippers: Angel food cake squares, strawberries, whole miniature cream puffs, mandarin orange segments, banana slices.