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I hope you enjoy the recipes!

[Archives ]  

1. New Potato Salad
2. Nice 'n' Cheesy Casserole
3. No-Cook Fruit Kabobs
4. Norma's Spinach Salad
5. Northwest Spread
1. New Potato Salad

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size 1 cup
Calories 187
Total Fat 6 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 12 mg

Servings and Times

Servings 5

Ingredients and Preparation

Ingredients Measures
Small new potatoes (5 cups) 16
Olive oil 2 tablespoons
Green onions, chopped ¼ cup
Black pepper ¼ teaspoon
Dill weed, dried 1 teaspoon

Thoroughly clean the potatoes with a vegetable brush and water.
Boil potatoes for 20 minutes or until tender.
Drain and cool potatoes for 20 minutes.
Cut potatoes into fourths and mix with olive oil, onions, and spices.
Refrigerate and serve.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright © 2006 - EBSCO Publishing All rights reserved.
2. Nice 'n' Cheesy Casserole

Something the kids will love

From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.


6 slices bread, crusts removed and cubed

1-1/2 cups cubed pasteurized process cheese spread

1-1/2 cups cubed sharp Cheddar cheese

1 can (4-ounces) mushrooms, drained

1/2 cup butter, melted

6 eggs, well beaten

1 pint light cream


1.  Grease 2-quart casserole.
2.  Layer bread, half of pasteurized process cheese spread, half of Cheddar cheese, mushrooms, and remainder of cheeses.
3.  Melt butter; add eggs and light cream.  Pour over layered ingredients.
4.  Cover and refrigerate overnight.
5.  Bake at 350 degrees, uncovered, for 1 hour in a pan of water.

NOTE:  For a cheesier dish, use 2 cups of each cheese.

SERVES:  8 - 10
3. No-Cook Fruit Kabobs

Preparation Time: 10 min.
Cooking Time: 0 min.

1 Jonathan apple, or other fresh apple
1 ripe banana
1 fresh peach
5 strawberry
5 kiwi fruit
4 skewers

This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium

Cooking Directions:
Cut all the fruit into bite size pieces. Thread, alternating the fruit, onto skewers and serve.

Per Serving: calories 145, fat 2.5g, calories from fat 15%, protein 1.9g, cholesterol 0.0mg, dietary fiber 6.8g

Nutrients Exchanges
Calories 145 Milk Exchanges 0.0
Protein 1.9g Vegetable Exchanges 0.0
Carbohydrates 36.1g Fruit Exchanges 2.4
Dietary Fiber 6.8g Bread Exchanges 0.0
Sugar 27.6g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 2.5g Lean Meat Exchanges 0.0
Saturated Fat 0.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.9g Fat Exchanges 0.0
Poly-unsaturated Fat 0.9g
% Calories from Fat 15%    
Cholesterol 0.0mg
Sodium 6.3mg
Vitamins Minerals
Vitamin A 38.3IU Calcium 37.7mg
Thiamin (B1) 0.6mg Copper 0.9mg
Riboflavin (B2) 1.0mg Iron 0.8mg
Niacin (B3) 1.4mg Magnesium 49.4mg
Vitamin B6 1.3mg Manganese 0.6mg
Vitamin B12 0.0mcg Phosphorus 60.7mg
Vitamin C 103.2mg Potassium 655.5mg
Vitamin E 2.3IU Selenium 1.7mcg
Folate 27.9mcg Sodium 6.3mg
Pantothenic Acid 0.7mg Zinc 0.5mg

Source: Nubella

4. Norma's Spinach Salad

Stick to fresh ingredients this spring

From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.



1/2 cup sugar

1/2 cup tarragon vinegar

2 Tablespoons Wesson oil

2 Tablespoons chopped green onion

1 Tablespoon chopped parsley

1 Tablespoon chives

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

Cracked black pepper, to taste

1 ice cube


1 pound fresh spinach, washed and patted dry

3 hard-cooked eggs, chopped

8 slices bacon, cooked and crumbled


Combine dressing ingredients in container with a lid, mixing well.  Chill until ready to use.  Stem spinach and tear leaves into bite-sized pieces.  When ready to serve, combine with chopped eggs and bacon.  Shake dressing, pour over salad, toss, and serve.

SERVINGS:  4 - 6
5. Appetizers, Salads and Breads:
Northwest Spread

from Portland’s Palate...
A Collection of Recipes from the City of Roses


1 (8-ounce) package cream cheese, room temperature
1/4 cup whipping cream
1 green onion, thinly sliced
2 teaspoons freshly-squeezed lemon juice
Dash of red pepper sauce
4 ounces smoked salmon, gently shredded
1 ripe avocado, mashed


In a large mixing bowl, combine cream cheese and whipping cream together until smooth and creamy.  Stir in green onion, lemon juice and red pepper sauce.  Gently fold in smoked salmon and mashed avocado, being careful not to over mix.  Serve with crackers.

YIELDS:  2 cups

Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.
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