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THIS YEAR, KEEP IT DOWN OVER THE HOLIDAYS

 ARLINGTON, Va., Nov. 17 ~PRNewswire~ -- The holidays have traditionally been a time to eat, drink and throw dietary caution to the winds. But this year, whether for reasons of vanity or health, more and more Americans are resolved not to wait for New Year's Day to restrain themselves, but to eat and drink sensibly throughout the holiday season. Accommodate these disciplined souls with party menus that include delicious foods that are secretly low in fat. They'll be truly grateful for your thoughtfulness, while the party-animals will never know they're eating sensibly, unless you tell them.
 And, you won't have to spend a lot of time in the kitchen, either. Here are a group of recipes, including low-fat versions of some old favorites, based on fully cooked, ready-to-serve Surimi Seafood -- all take just five to 15 minutes to put together. To further subdue hostess jitters, the Trio of Dipping Sauces can be made a day or two ahead, while ingredients for Hot Seafood Dip and Chili Con Queso Con Surimi can be made ready well in advance, for quick last-minute assembly.
 Like these dipping sauces, Surimi Seafood is virtually fat-free (less than 1 percent). Made from fillets of lean white fish, mostly Alaska pollock, Surimi Seafood is pre-cooked and ready-to-eat in chilled dishes. For hot dishes like Chili Con Queso Con Surimi, add Surimi toward the end cooking and heat only until hot throughout, to avoid toughening its delicate texture.
 For other easy entertaining tips, mix Surimi Seafoods with low-fat sour cream or mayonnaise into a packet of dip or dried soup mix. Or cover a block of low-fat cream cheese (Neufchatel) with Surimi Seafood and cocktail sauce for a quick holiday hors d'oeuvre.
 Whatever you try, Surimi Seafood makes entertaining more elegant and a breeze for the hostess. You'll find Surimi Seafood in the refrigerated or frozen seafood counters of your supermarket or retail fish market, or in the seafood section of your meat market.
 Hot Seafood Dip
 1 8 ounce package of low fat cream cheese (Neufchatel) softened
 1 tablespoon milk
 6-8 ounces Surimi Seafood, flake style
 2 tablespoons finely minced onion
 1~2 teaspoon horseradish
 1~4 teaspoon salt
 A dash pepper
 1~3 cup slivered almonds
 Blend the above ingredients well, except almonds. Spoon into ovenproof dish (pie plate works well). Sprinkle with almonds. Bake at 375 degrees Fahrenheit for 15 minutes. Serve with crackers.
 Yield: 16 servings.
 Nutritional analysis per serving
 Calories: 65 Protein: 3 gm Fat: 5 gm
 Cholesterol: 14 mg Sodium: 163 mg
 A Trio of Dipping Sauces
 Each recipe takes less than 10 minutes to make, and makes about 1-1~2 cups of dip, enough for 1-1~2 pounds of Surimi Seafood.
 Nouveau Louis Sauce
 3~4 cup reduced calorie mayonnaise
 1~4 cup chili sauce
 1 tablespoon prepared grated horseradish
 1~2 teaspoon Worcestershire sauce
 Several dashes liquid hot pepper sauce
 1 hard-cooked egg, chopped
 1~4 cup minced red or green bell pepper
 1~4 cup minced celery
 1 teaspoon minced onion
 Blend mayonnaise with chili sauce, horseradish, Worcestershire and liquid hot pepper until smooth. Stir in egg, bell pepper, celery and onion. Cover and refrigerate several hours before serving to blend flavors.
 Nutritional analysis per tablespoon
 Calories: 27 Protein: 0 Fat: 2 gm
 Cholesterol: 11 mg Sodium: 46 mg
 Garden District Mustard Dip
 3~4 cup light sour cream
 1~3 cup Dijon mustard
 1 tablespoon prepared grated horseradish
 Several dashes liquid hot pepper
 1 clove garlic, crushed
 1 rib celery, minced
 1 green onion, thinly sliced
 In mixing bowl, stir sour cream until well blended with mustard, horseradish, liquid hot pepper and garlic. Stir in celery and green onion. Taste, adding salt and more liquid hot pepper if desired.
 Nutritional analysis per tablespoon
 Calories: 11 Protein: 0 Fat: 1 gm
 Cholesterol: 3 mg Sodium: 20 mg
 Creamy Cucumber Dip
 1~2 cup non-fat yogurt
 1~2 cup low-fat cottage cheese
 1 green onion, cut in 1-inch lengths
 1 teaspoon dried dill weed
 1 teaspoon lemon juice or vinegar
 Salt and pepper to taste
 1~2 cup finely chopped cucumber
 In blender container, combine all ingredients except cucumber. Cover and blend until smooth and creamy, stopping motor as necessary to push mixture into blades. Turn into refrigerator dish, blend in cucumber by hand, cover and refrigerate overnight to thicken slightly. Stir well before serving.
 Nutritional analysis per tablespoon
 Calories: 7 Protein: 1 gm Fat: 0
 Cholesterol: 0 Sodium: 45 mg
 Chili Con Queso Con Surimi
 1 cup chopped onion
 2 tablespoons olive or vegetable oil
 1 can (16 ounces) tomatoes, coarsely chopped
 1 can (4 ounces) diced green chilis
 8 ounces (2 cups) shredded low fat or regular Monterey Jack cheese
 8 ounces (2 cups) shredded low fat cheddar cheese
 1 tablespoon cornstarch
 8 ounces Surimi Seafood, flake style or chunk style,
 coarsely chopped
 In a 2-quart saucepan over medium heat, cook onion in oil until tender but not brown, stirring occasionally. Add tomatoes and chilis, bring to a simmer and cook five minutes. Meanwhile, toss cheeses with cornstarch; gradually add to tomato mixture, stir until melted. Stir in Surimi Seafood, turn into top of chafing dish or fondue top to keep warm over hot water, or alcohol or candle burner. Serve with corn chips, crackers and raw vegetables for dipping.
 Yield: 4 1~2 cups.
 Nutritional analysis per tablespoon
 Calories: 27 Protein: 2 gm Fat: 1 gm
 Cholesterol: 3 mg Sodium: 91 mg
 -0- 11~17~92
 ~CONTACT: Allison Wheeler, Emily Holt or Clare Vanderbeek of the National Fisheries Institute, 703-524-8881, for Surimi Seafood~


CO: Surimi Seafood ST: Virginia IN: SU:

SM -- NYHFNS5 -- 1610 11~17~92 06:50 EST
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:PR Newswire
Date:Nov 17, 1992
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