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Elegant hors d'oeuvres.

When guests come calling for the holidays, relax and be of good cheer. Prepare in advance with a tempting array of finger foods, dips, and spreads.

These appetizers have everything going for them, including the guests. They're low in calories, easy to make ahead of time, and they're deliciously spiced to celebrate the season.

Green and red is the colorful theme for this nibblers' feast, which includes a fresh seafood platter with a zesty cocktail dipping sauce and a low-fat version of the ever-popular Swedish meatball in a tangy Marsala sauce.

The cracker/vegetable dip can be whipped up in a minute using low-fat sour cream and a salt-free herb seasoning. A tasty Onion-Swiss spread made with low-sodium cheese and non-fat yogurt rounds out this healthful hors d'oeuvres table.

Seafood Cocktail Sauce

(Makes 10 servings)

1 cup no-salt-added catsup 2 tablespoons finely chopped celery 1 1/2 tablespoons fresh lemon juice 1 tablespoon Mrs. Dash Salt-Free Onion & Herb Seasoning Blend 1 tablespoon prepared horseradish

In small mixing bowl, combine all ingredients. Mix well. Cover and refrigerate at least 1 hour before serving. Serve with choice of chilled seafood.

Per Serving (2 tablespoons):

Calories: 19 Protein: 0.5 grams Fat: 0.1 grams Sodium: 25 mg Cholesterol: 0 mg Carbohydrate: 4 grams

Savory Cocktail Meatballs

in Sauce Marsala

(Makes 9 servings)


1/2 pound extra-lean ground beef round 1/2 pound ground turkey 1 cup cooked instant brown rice, prepared without salt 3/4 cup reduced/fat, low-sodium Swiss cheese, shredded 1/3 cup finely chopped green bell pepper 2 egg whites or 1/4 cup frozen whole egg substitute, thawed 4 tablespoons Onion & Herb Seasoning Blend

Preheat oven to 375[degrees] F. In large mixing bowl, combine all ingredients in order given; mix thoroughly. Cover with wax paper and refrigerate 30 minutes. Shape into 1-inch meatballs. Arrange on baking sheet lightly coated with non-stick cooking spray. Bake for 25-30 minutes, until lightly browned and thoroughly baked.

Per Serving (4-inch meatballs):

Calories: 79 Protein: 10 grams Fat: 3 grams Sodium: 54 mg Cholesterol: 15 mg Carbohydrate: 3 grams

Saurce Marsala

(Makes 3 cups)

1 16-ounce can whole, peeled, no-salt-added tomatoes, drained and coarsely chopped; reserve liquid 1 6-ounce can tomato paste 1/2 cup Marsala wine 1/3 cup water 2 tablespoons Onion & Herb Seasoning Blend 4 teaspoons sugar 1 small green bell pepper, seeded and cut into 2-inch julienne strips (1 cup)

In medium saucepan, combine tomato liquid and all remaining ingredients except green pepper strips. Bring to boil over medium heat. Reduce heat to low simmer. Continue cooking 10 minutes, stirring occasionally. Add green pepper strips; continue cooking 1 minute. Remove from heat. Transfer meatballs to 2 1/2- to 3-quart chafing dish. Pour sauce over meatballs and stir lightly before serving.

Per Serving (2/3 cup):

Calories: 44 Protein: 2 grams Fat: 0 grams Sodium: 28 mg Cholesterol: 0 mg Carbohydrate: 9 grams

Sour Cream & Onion Dip

2 tablespoons Onion & Herb Seasoning Blend (or to taste) 8-ounce container of low-fat sour cream

In mixing bowl, combine both ingredients. Mix thoroughly. Cover and refrigerate for 30 minutes. Serve with choice of fresh vegetables or unsalted crackers.

Per Serving (2 tablespoons):

Calories: 30 Protein: 1 gram Fat: 2 grams Sodium: 28 mg Cholesterol: 8 mg Carbohydrate: 4 grams

Onion & Herb Swiss Spread

(Makes 3 cups)

8-ounce package of low-fat, pasteurized, processed cream-cheese product 6 ounces reduced-fat, low-sodium Swiss cheese, shredded (approximately 1 1/4 cups) 1/2 cup non-fat yogurt 1 tablespoon low-sodium prepared spicy brown mustard 1/3 cup finely chopped red bell pepper 1 tablespoon Onion & Herb Seasoning Blend

In mixer bowl or food processor, combine cream-cheese product, shredded Swiss cheese, yogurt, and mustard. Turn mixture into 1- to 1 1/2-quart bowl. Stir in chopped red bell pepper and seasoning blend. Mix well. Cover; chill at least 3 hours before serving (best if made 1 day ahead and chilled overnight).

Per Serving (2 tablespoons):

Calories: 60 Protein: 4 grams Fat: 4 grams Sodium: 102 mg Cholesterol: 9 mg Carbohydrate: 9 grams
COPYRIGHT 1991 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Saturday Evening Post
Date:Nov 1, 1991
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