Vegetable turnover

Vegetable Turnovers

Ingredients
1 tbsp vegetable oil
1 large onion, finely chopped
1 clove garlic, finely chopped
2 cups cauliflower flowerets, chopped
2 medium-sized carrots, pared and chopped
1 cup fresh or thawed frozen peas
2 oz shredded part-skim mozzarella cheese
1 cup part-skim ricotta cheese
½ cup grated Parmesan cheese
1 cup egg whites
¼ tsp salt
¼ tsp pepper
1/8 tsp ground nutmeg
One packaged pastry for two 9-inch pie shells

Directions
Preheat oven to 400 degrees. Lightly grease cookie sheet.

Heat oil in large nonstick skillet over medium heat. Add onion. Sauté 3 minutes. Add garlic. Sauté 1 minute. Add cauliflower and carrots. Sauté 5 minutes. Stir in peas. Cook 1 minute. Set aside to cool slightly.

Combine mozzarella, ricotta, Parmesan, egg white, salt, pepper and nutmeg in large bowl. Stir in vegetable mixture.

Roll pastry into two 11-inch rounds. Spoon half of vegetable mixture over half of one round. Fold over. Pinch edges together to seal. Crimp edge. Prick turnover with fork. Transfer to greased baking sheet. Repeat with second pastry and remaining vegetable mixture. Bake for 30 minutes or until golden. Serve warm.

Hot Turkey SaladRecipeschopped-turkey

Ingredients
1 cup cooked turkey, cubed
2 cups celery, chopped
1/3 cup green pepper, chopped
1/3 cup red pepper, chopped
2 tbsp onion, finely chopped
½ cup blanched almonds, chopped
2 tbsp lemon juice
½ cup mayonnaise
1 tsp salt
Slices of Swiss cheese
¼ cup butter or margarine, melted
1 cup cracker crumbs

Directions
Preheat oven to 350 degrees. Combine turkey, celery, green pepper, red pepper, onion and almonds. Add lemon juice, mayonnaise and salt. Stir well to blend. Spoon into 8×8 baking dish. Top with cheese slices. Combine melted butter and cracker crumbs; spoon over cheese. Bake for 30 minutes or until bubbling and slightly brown. Serves 4-6.

Pumpkin BreadRecipesPumpkin-bread

Ingredients
3 ½ cups all-purpose flour
2 ½ cups sugar
2 tsp baking soda
1 tsp ground cinnamon
1 ½ tsp salt
1 tsp ground nutmeg
2 cups canned pumpkin
1 cup canola oil
2/3 cup water
4 large eggs

Directions
Preheat oven to 350 degrees. Grease two 5x9x3 loaf pans; flour well.

In a large bowl, stir flour, sugar, baking soda, cinnamon, salt and nutmeg. Set aside.

In smaller bowl, stir pumpkin, oil and water. Add eggs, beating well after each.

In the large bowl, make a well in the center of the flour mixture. Pour pumpkin mixture into the well, stirring just enough to moisten all of the flour mixture. Pour into loaf pans.

Bake one hour or until a toothpick inserted in the center comes out clean. Rest at least 10 minutes before removing from pans and then cool on wire racks.

Guiltless TrifleGuiltless-Trifle

Ingredients
1 angel food cake
Low-sugar strawberry jam
¼ cup cream sherry
2 small boxes sugar-free instant vanilla pudding prepared with non-fat milk
2 (8 oz) lite whipped cream
1 lb strawberries, sliced
2 kiwi, peeled and sliced
Mint leaves

Directions
Cut cake horizontally into ½-inch. Layer into clear glass trifle dish: cake, jam, sprinkling of sherry, pudding, whipped cream, fresh fruit. Repeat. Garnish with mint leaves.


This article appears in the December issue of InMaricopa.