Recipes Included On This Page Garlic Feta Cheese Spread on Cucumber Rounds Greek Lemon Rice Soup with Tofu - 4 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Feta Cheese Spread on Cucumber Rounds Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces feta cheese -- crumbled 4 ounces cream cheese -- softened [half of an 8-ounce package cream cheese] 1/3 cup mayonnaise -- or salad dressing 1 garlic clove -- minced 1/4 teaspoon dried basil -- crushed 1/4 teaspoon dried oregano -- crushed 1/8 teaspoon dried dillweed 1/8 teaspoon dried thyme -- crushed 36 cucumber slices -- (1/4-inch) or zucchini slices Fresh dill sprigs for garnish In a food processor bowl or mixing bowl combine feta cheese, cream cheese, mayonnaise, garlic and dried herbs. Cover and process or beat with an electric mixer on medium speed until combined. Immediately spoon about 2 teaspoons spread onto each vegetable slice. Garnish each with a small sprig of fresh dill. Makes 12 (3-slice) servings. Source : "Unknown" S(MC format by Chupa Babi): "12.17.07" Yield : "36 slices" Start to Finish Time: "0:15" Contributed to the FareShare Gazette by Chupa; 21 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 11g Fat (82.0% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 170mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Greek Lemon Rice Soup with Tofu - 4 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups reduced-sodium chicken broth 1/2 cup white rice 12 ounces silken tofu -- (about 1 1/2 cups) 1 tablespoon extra-virgin olive oil 1/4 teaspoon turmeric 1/4 cup lemon juice 2 tablespoons chopped fresh dill 1/4 teaspoon freshly ground pepper 1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes. 2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric, process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through. Makes 4 servings, about 1-1/3 cups each. Tips : Cover and refrigerate for up to 2 days. Description : "4 pts" Yield : "5 1/3 cups" Contributed to the FareShare Gazette by Chupa; 6 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 4g Fat (26.9% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat.

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