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04-21-14

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Lamb Chops with Feta Cheese
2. Layered Taco Dip
3. Lemon Cream Artichoke Dip
4. Linguini alla Puttanesca
5. Low Fat Banana Muffins
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1. Lamb Chops with Feta Cheese

Make this evening special at dinner time


From, "Portlandís Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups olive oil, divided
2 cups dry white wine, divided
Dash of fresh rosemary
4 whole allspice
2 bay leaves
2 garlic cloves, minced
4 ounces feta cheese, cubed
4 to 6 shoulder-blade lamb chops

TO PREPARE:
In a large bowl, whisk together 1 cup oil, 1 cup wine, rosemary, allspice and bay leaf. Cover lamb with marinade and refrigerate overnight.

In a separate bowl, combine remaining oil and wine with garlic. Mix well and pour over feta cheese. Marinate cheese overnight.

Broil chops 5 to 7 minutes per side. Just before second side is done, place a small mound of cheese on each chop and return to broiler. Cook until cheese melts.

SERVES: 4

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

To purchase copies of From Portlands Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
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2. Layered Taco Dip

Try this delicious layered dip at your next party!

From, "Traditions...A Taste of the Good Life" published by The Junior League of Little Rock, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
Picante sauce (Optional)
Jalapeno peppers (Optional)
Tortilla chips


TO PREPARE:
Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.

NOTE: For a special occasion, make a crust of 1-1/2 to 2 cups corn chips and 1/4 cup melted butter. Place in bottom and sides of springform pan and bake for 8 to 10 minutes at 350 degrees. Layer the taco dip ingredients in the pan. Refrigerate for several hours and unmold at serving time.
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3. Lemon Cream Artichoke Dip

A delicious appetizer for the finger-food lover in you!

From, "Atlanta Cooknotes" published by The Junior League of Atlanta, Inc. in cooperation with your Daily InBox newsletter.

INGREDIENTS:
2 cups mayonnaise
2 cups sour cream
1/4 cup fresh lemon juice
2-1/2 teaspoons horseradish
2 teaspoons Dijon mustard
1/2 teaspoon salt


TO PREPARE:
Blend all ingredients in a large bowl; cover and chill for 2 hours. Serve as a dip for cooked artichoke.
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4. Linguini alla Puttanesca

From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven" published by The Junior Welfare League of Enid in cooperation with your Daily InBox newsletter.

INGREDIENTS:

1/2 cup olive oil
3 garlic cloves, crushed
1 teaspoon red pepper flakes
12 ounces canned tomatoes
2 Tablespoons capers
4 ounces kalamata olives, sliced
1 teaspoon oregano
1-1/2 inches anchovy paste (from tube)
Chopped fresh parsley to taste
Salt and pepper to taste
Hot cooked linguine

TO PREPARE:
Combine the olive oil, garlic and red pepper flakes in a saucepan. Cook until the garlic begins to brown, stirring frequently. Stir in the tomatoes, capers, olives and oregano. Bring to a boil; reduce heat.

Simmer for 25 minutes, stirring occasionally. Add the anchovy paste and mix well. Stir in parsley, salt and pepper. Spoon over linguini on a serving platter.
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5. Low Fat Banana Muffins


Categories: Muffins, Quickbreads, Brunch

Yield: 12 Muffins

1/2 c Egg substitute
1 Banana, mashed
2/3 c Nonfat milk
2 ts Vanilla extract
1 ts Banana extract
2 c Low fat buttermilk biscuit Mix
1 ts Sugar substitute
1/4 c Wheat germ
1/2 c Chopped dried mixed fruit
1/4 c Chocolate chips (optional)
Nonstick cooking spray

Combine egg substitute, banana, milk, vanilla and banana extracts in small bowl.

Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine.Stir in mixed fruit and chocolate chips.

Spray muffin tin with nonstick cooking spray. Fill each cup 2/3 full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes.

Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber.

Larry Felkin, Orange County Register. Posted by Jack Elvis on Sep 03, 1997

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