Recipes: OCTOBER ENTERTAINING

the recipes

october 97

OCTOBER ENTERTAINING

ALL Hallows Eve

Hot Spiced Witches Brew

(makes about 32 1-cup servings)

1	cup (208 g) dried sugar-free orange-flavored breakfast drink mix
1/2	cup (12 g) sugar-free iced tea mix
1/4	cup (52 g) sugar-free lemonade-flavored drink mix
1/2	teaspoon (2.5 ml) ground cinnamon
1	tablespoon (15 ml) whole cloves
1	continuous spiral peel of 1 orange
1	continuous spiral peel of 1 lemon
2	gallons (7.5 l) water
	2-inch(5 cm) cinnamon sticks for swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil. Stir and reduce heat to a low simmer. Serve hot in cups with cinnamon stick swizzles.

Per 1-cup (236 ml) serving:	19 calories, 0 protein, 0 total fat (0 saturated fat), 4 carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium
Exchanges:	free

Halloween Gorp

(makes about 3 quarts, 3 l)

3	tablespoons (45 ml) reduced-fat margarine, melted
1/2	teaspoon (2.5 ml) chili powder
1/2	teaspoon (2.5 ml) ground cumin
1/2	teaspoon (2.5 ml) garlic powder
1	teaspoon (5 ml) hot pepper sauce
2	quarts (2 l) hot popped corn (popped with a hot-air popper)
1	cup (45 g) fat-free tiny pretzel sticks
1	cup (145 g) golden raisins
1/2	cup (73 g) dry roasted peanuts
1/2	cup (60 g) dry roasted sunflower seeds

1.	In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
2.	Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evening.
3.	Pour popcorn mixture into a large bowl.

Per 1-cup (45 g) serving:	195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges:	1 1/2 carbohydrate (1 1/2 bread/starch), 2 fat

Ghoul's Breath Dip

(makes about 4 cups, 1 l)

1	pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) dice
1/4	cup (59 ml) finely chopped red onion
1	serrano chile pepper, seeded and minced
1	garlic clove, minced
3	tablespoons (45 ml) minced fresh cilantro
3	tablespoons (45 ml) fresh lemon juice
1/8	teaspoon (0.625 ml) hot pepper sauce, or to taste
1	cup (236 ml) fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.

Per 1/4-cup (59 ml) serving:	24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges:	1 vegetable

Raw Vegetable Baskets

Fill several small baskets with 3 or 4 kinds of raw vegetables, bunching vegetables of one kind together, decorating the baskets with a sprig of herbs and a small bowl (or hollowed out vegetable) of the dip.

Vegetable Combination Suggestions:

carrots--cut on the diagonal by giving the carrot a quarter turn after each cut; red bell pepper chunks; snow peas--top and sting removed and blanched in boiling water for 30 seconds, then plunged into ice water to stop the cooking process

florets of cauliflower, cherry tomatoes, and thins rounds of Kirby cucumber

strips of celery; zucchini--sliced on the diagonal; sugar snap peas

Exchanges:

6 pieces of raw vegetable=1 vegetable exchange

Build-You-Own Chicken Tacos

(makes 24 tacos)

6	skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved
4	cups (1 l) fat-free low-sodium canned chicken broth
2	large garlic cloves, crushed
1	jalapeño chile pepper, left whole
1/2	teaspoon (2.5 ml) crushed dried oregano leaves
1/4	cup (59 ml) purchased medium or hot taco sauce
1/4	cup (59 ml) fresh lime juice
24	taco shells

Condiments:
1	large head iceberg lettuce, finely shredded, about 6 cups (450 g)
4	small firm-ripe tomatoes, halved and thinly sliced
2	cups (472 ml) fat-free sour cream
1	bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems

1.	Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat.
2.	In a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes. Remove from stove and cool for 15 minutes in poaching liquid.
3.	Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm.
4.	Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls.
5.	To serve arrange taco shells, shredded chicken, and condiments on a buffet table. Let guests assemble their own tacos.

Per 1-taco serving:	155 calories (23% calories from fat), 16 g protein, 4 g total fat (0.7 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 23 mg cholesterol, 123 md sodium
Exchanges:	2 lean meat, 1 carbohydrate (1 bread/starch)

Fresh Tropical Fruit

(makes 16 servings)

	Flesh of 1 6 1/2-inch (16 cm) cantaloupe, cut into small pieces or scooped into balls
	Flesh of 1 6 1/2-inch (16 cm) honeydew melon, cut into small pieces or scooped into balls
	Flesh of 1 3-pound (1.4 kg) pineapple, cubed
2	medium bananas, peeled and thinly sliced crosswise on the diagonal
3	large star fruits (carambola), sliced crosswise
4	large kiwi fruits, peeled and sliced
1/2	pound (225 g) seedless green grapes, separated from the stems
1/4	cup (59 ml) fresh lime juice

1.	Combine all fruits in a large bowl. Drizzle with lime juice and gently stir.
2.	Chill until ready to serve.

Per serving:	109 calories (5% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 27 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges:	2 carbohydrate (2 fruit)

Mexican Chocolate Mousse

(makes 16 servings)

1/2	cup (64 g) Kahlua-flavored instant coffee beverage
1 1/2	teaspoons (7.5 ml) ground cinnamon
3	tablespoons (45 ml) boiling water
3 3/4	cups (885 ml) skim milk
2	(6 serving) packages chocolate flavored fat-free sugar-free instant pudding mix
1	16-ounce (450 g) package frozen fat-free whipped topping, thawed
8	chocolate wafer cookies, crushed

1.	In a large metal bowl, dissolve coffee beverage and cinnamon in boiling water, stirring until completely dissolved. Stir in skim milk.
2.	Whisk in pudding mix; beat for 2 to 3 minutes, until thick and smooth.
3.	Fold in whipped topping. Spoon mixture into 16 small dessert dishes.
4.	Chill for at least 2 hours. Just before serving, sprinkle tops with cookie crumbs.

Per serving:	95 calories (6% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated), 18 g carbohydrate, trace dietary fiber, 1 mg cholesterol, 177 mg sodium
Exchanges:	1 carbohydrate (1 bread/starch)