Food for everyone



1 (8 oz.) pkg. nonfat cream cheese, softened

3 Tbsp. green onion

1 tsp. dried dill

1 1/2 c. cooked chicken breast, in small chunks

2 Tbsp. nonfat sour cream

1 1/2 c. fresh spinach

4 (10”) low-fat flour tortillas

Nonfat ranch salad dressing or salsa

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until blended. Spread 1/4 cup filling on each tortilla; place spinach leaves on top, leaving about 1/2-inch border. Roll tortillas tightly and wrap in plastic wrap. Refrigerate at least one hour before serving. Slice and serve with ranch dip or salsa. Makes six servings.




2 lbs. cauliflower florets

4 Tbsp. heavy cream

8 oz. shredded sharp Cheddar cheese, divided

8 oz. shredded Monterey Jack cheese, divided

8 oz. pkg. cream cheese, softened

1 1/2 c. sliced green onions (2 bunches)

6 slices bacon, cooked and crumbled

1 clove garlic, grated

Salt and pepper to taste

Steam florets until tender. While cauliflower steams cream together six ounces Cheddar, six ounces Monterey Jack, cream cheese and cream. Stir in green onions, bacon and garlic. Set aside. Drain any liquid from cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Add necessary salt and pepper. If you want a finer texture, give a few mashes with a potato masher. Pour into two – three quart casserole and sprinkle on remaining cheeses. Cover dish with foil and bake in preheated 350° oven for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.




1 (16 oz.) pkg. frozen whole or halved strawberries

1 (16 oz.) pkg. frozen rhubarb*

1 tsp. cornstarch

1 egg

1 c. plus 2 Tbsp. sugar, divided

1/4 tsp. salt

6 Tbsp. butter, softened and divided

1 tsp. vanilla extract

1 c. all-purpose flour

*Fresh strawberries and rhubarb can be substituted for frozen.

In large bowl combine strawberries, rhubarb, one cup sugar, two tablespoons butter, cornstarch and vanilla; mix well then pour into 8-inch square baking dish coated with cooking spray. In medium bowl combine flour, egg, salt, two tablespoons sugar and four tablespoons butter; mix until crumbly, then sprinkle over fruit mixture. Bake 35-40 minutes in preheated 400° oven or until bubbly and topping is golden. Serves six.




1 (16 oz.) pkg. frozen green peas

1 (8 oz.) can sliced water chestnuts, drained, cut into strips

6 Roma tomatoes, chopped

1/2 onion, minced

3/4 c. mayonnaise

2 medium sweet pickles, finely chopped

1/8 c. lemon juice

In a colander rinse frozen peas in cold water until thawed. Drain and transfer to large salad bowl. Add water chestnuts, tomatoes, onion and sweet pickles; mix well. In small bowl mix together mayonnaise and lemon juice – do not make mixture too soupy. Pour over vegetables and gently stir to coat. Make six servings.




2 (15.5 oz.) cans garbanzo beans (chick peas),

drained with 1/3 c. liquid reserved

3 garlic cloves, chopped

3 Tbsp. olive oil

1/4 c. fresh lemon juice

1 tsp. salt

(2-3 lemons)

1 tsp. ground cumin

Combine all ingredients in food processor. Process until mixture is smooth and creamy and no lumps remain, scraping down sides of bowl as needed. Serve immediately or cover and chill until ready to serve. Makes 16 (two tablespoons) servings.





2 1/2 lbs. red potatoes, cubed

1 c. sour cream

1/2 c. mayonnaise

1/4 c. white sugar

1/2 bunch green onions, chopped

1 c. shredded Cheddar cheese

1 Tbsp. real bacon bits (cook your own)

Place potatoes in pot, fill with enough water to cover. Bring to boil and cook for about 10 minutes, or until easily pierced with fork. Drain and set aside to cool. In large bowl mix together sour cream, mayonnaise, sugar, half of the onions and half of the cheese. Gently stir in cooled cubed potatoes. Top with remaining cheese and onions; sprinkle bacon bits over the top. (from Shirley, Production Department.)



1/4 c. olive oil

2 Tbsp. minced garlic

1 c. chopped green onion

1 c. brown sugar

1-2 jalapenos, minced, to taste (seeding the jalapenos will minimize their heat)

1 (15 oz.) cans pinto beans, drained

2 c. chicken broth

1 c. prepared barbecue sauce

3-4 Tbsp. pureed chipotle peppers in adobo sauce, to taste

Salt and pepper to taste

2 tbsp. Tabasco, to taste

Heat heavy-bottom pot over medium-high heat until hot. Add olive oil, garlic, green onions and jalapeno; saute, stirring constantly, until garlic is aromatic and golden, about two minutes. Stir in pinto beans, broth, brown sugar, barbecue sauce, peppers and Tabasco. Bring to boil, stirring frequently to avoid burning, then reduce heat to a simmer. Continue to cook just until beans begin to break apart, about 15-20 minutes. Adjust seasoning and heat as desired. Smash some of the beans slightly with back of spoon and stir to thicken texture. Beans will keep for up to four days covered and refrigerated. Serves six – eight.