2027015

9781400048267

New American Heart Association Cookbook

New American Heart Association Cookbook
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  • Comments: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).

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  • ISBN-13: 9781400048267
  • ISBN: 1400048265
  • Edition: 7
  • Publication Date: 2004
  • Publisher: Crown Publishing Group

AUTHOR

American Heart Association Staff

SUMMARY

Mexican Bean Dip: Serves 16; 2 tablespoons per serving A colorful array of garnishes, such as cilantro, radishes, tomatoes, green and red onions, and jalapeno peppers, would be perfect finishing touches for this creamy dip. 2 teaspoons very low sodium beef bouillon granules 1/4 cup hot water 15.5-ounce can no-salt-added kidney beans, rinsed and drained 1/2 cup no-salt-added tomato sauce 1/2 cup chopped onion 1/4 cup chopped green bell pepper 2 1/2 tablespoons fresh lime juice 2 medium garlic cloves, minced 1/4 teaspoon cayenne, or to taste 1/4 teaspoon ground cumin (optional) 1 tablespoon olive oil (extra-virgin preferred) Put the bouillon granules in a food processor or blender. Pour the hot water over the granules, stirring to dissolve. Add the remaining ingredients except the oil. Process until smooth. To serve at room temperature, stir in the olive oil (don't process it). To serve warm, heat the dip in a small saucepan over medium heat for 5 to 6 minutes, stirring frequently. Remove from the heat and stir in the oil. Cook's Tip on Decorative Veggie Bowls: When entertaining, halve butternut and acorn squash lengthwise and remove seeds. Put a different garnish in each squash half. For the dip, cut the top off a large acorn squash and remove the seeds, or use a decorative bowl. Arrange the garnish-filled squash halves around the dip. calories 38 g protein 2 g carbohydrates 6 g fiber 1 g sugars 1 g cholesterol 0 mg total fat 1.0 g saturated 0.0 g polyunsaturated 0.0 g monounsaturated 0.5 g sodium 5 mg dietary exchange 1/2 starch Spicy Taco Dip: Serves 8; 2 tablespoons per serving Try this with baked tortilla chips or crunchy vegetables or as a baked potato topper. 1/2 cup fat-free or light sour cream 1/4 cup plus 2 tablespoons fat-free or light mayonnaise dressing 3 tablespoons no-salt-added ketchup 2 teaspoons balsamic vinegar 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon ground cumin 1/2 teaspoon red hot-pepper sauce In a small bowl, whisk together the ingredients. Serve immediately or cover with plastic wrap and refrigerate for up to two days. calories 37 g protein 1 g carbohydrates 7 g fiber 0 g sugars 4 g cholesterol 3 mg total fat 0.0 g saturated 0.0 g polyunsaturated 0.0 g monounsaturated 0.0 g sodium 401 mg dietary exchange 1/2 other carbohydrate Smoked Salmon Party Dip: Serves 20; 2 tablespoons per serving A hollowed-out red cabbage bowl makes a striking container for this dip, especially when you surround it with strips of brilliantly colored bell peppers. What a great way to lure your guests to take a heart-healthy dip! 1 cup fat-free or low-fat cottage cheese 1 cup fat-free or light sour cream 4 ounces smoked salmon, chopped 4 medium green onions (green and white parts), finely chopped 2 teaspoons fresh lemon juice 1/4 teaspoon garlic powder In a food processor or blender, process the cottage cheese for 30 seconds, or until smooth. Transfer to a medium bowl. Stir in the remaining ingredients. Cover and refrigerate until ready to serve. calories 41 g g protein 4 g carbohydrates 6 g fiber 1 g sugars 2 g cholesterol 4 mg total fat 0.5 g saturated 0.0 g polyunsaturated 0.0 g monounsaturated 0.0 g sodium 163 mg dietary exchange 1/2 starchAmerican Heart Association Staff is the author of 'New American Heart Association Cookbook', published 2004 under ISBN 9781400048267 and ISBN 1400048265.

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