Cold Appetizer

Creamy Spinach Dip

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Ingredients

1 (9-oz.) pkg. Green Giant frozen chopped spinach

1 (8-oz.) container sour cream

1 cup mayonnaise

1/2 teaspoon celery salt

1/2 teaspoon dried dill weed

1/4 teaspoon onion salt

1/4 cup chopped green onions

3 tablespoons chopped pimientos or red bell pepper, if desired

1 (8-oz.) can water chestnuts, drained, finely chopped

Directions
1.

1Cook spinach as directed on package. Cool; squeeze to drain.

2.

2In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt;
blend well.

3.

3Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2
hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.

WILD MUSHROOM SOUP

Ingredients

25g dried porcini (ceps)

50g butter

1 onion , finely chopped

1 garlic clove , sliced
thyme sprigs
400g mixed wild mushrooms

850ml vegetable stock

200ml tub crme frache

4 slices white bread , about 100g, cubed

chives and truffle oil, to serve

DIRECTION:

Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the
butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and
starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild
mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved
juices, bring to the boil, then simmer for 20 mins. Stir in crme frache, then simmer for a few mins
more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen
paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into
bowls, scatter over the crotons and chives and drizzle with truffle oil

Foolproof Beef and Dark Stout Stew

Ingredients Print Recipe

2 lbs Stewing Beef, cubed

1 tbsp Unsalted Butter

3 tbsp Vegetable Oil

3 tbsp All Purpose Flour

3 tbsp Tomato Paste

1 cup chopped Carrots

1 cup chopped Celery Heart

1 cup chopped Yellow Onion

1 cup sliced Leeks, white and light green parts only

3 whole Garlic Cloves

1 pint Dark Stout Beer

1 tbsp chopped Fresh Thyme

1 tbsp chopped Fresh Rosemary

pinch Cayenne Pepper

Black pepper and Kosher Salt to taste

Directions
1. Cube the beef into bit-size pieces trimming excess fat or gristle.
2. Heat the butter and vegetable oil in a large pot over high heat.
3. Toss beef with flour, season with salt and pepper, brown the meat on all
sides.
4. Rough chop carrots, celery, onions and leek.
5. Remove beef, adding tomato puree, saut until browned.
6. Combine carrots, celery, onions, leek and chopped garlic and cook until
tender.
7. Return the beef to the pot and any drippings.
8. Deglaze the pan with the dark stout beer, continue to cook until almost dry.
9. Add water to cover ingredients, adding fresh herbs
10. Simmer for 2-3 hours until the liquid has thickened and meat is tender. 10.
Season with salt and pepper to taste

Cookies 'n' Cream Berry Desserts Recipe

Ingredients

2 cups quartered fresh strawberries

1-1/4 cups fresh raspberries
1-1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar, divided
2 teaspoons lemon juice
4 ounces reduced-fat cream cheese
1-1/2 cups fat-free whipped topping
Dash ground cinnamon
12 miniature meringue cookies, quartered

Directions

In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand
at room temperature for 30 minutes.
In a small bowl, beat cream cheese until smooth. Beat in the whipped topping,
cinnamon and remaining sugar until combined. Just before serving, divide the berry
mixture among six dessert dishes. Dollop with topping and sprinkle with cookies. Yield: 6
servings.

Nutritional Facts2/3 cup berries with 3 tablespoons topping and 2 cookies

equals 179 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 94 mg sodium, 32 g

carbohydrate, 5 g fiber, 3 g protein.Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.