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RECIPES FOR LIGHTER LATE SUMMER FARE

 RECIPES FOR LIGHTER LATE SUMMER FARE
 NEW YORK, Aug. 18 /PRNewswire/ -- Who wants heavy meats by the time


Labor Day rolls around? How much more appealing to take advantage of late summer garden bounty to create refreshing yet hearty main dishes even vegetarians will devour: for example, these two suggestions made with wonderfully versatile Jarlsberg Lite (or classic Jarlsberg) cheese. Both are part-skim, comparatively low in calories...deceptively rich and creamy with Jarlsberg's distinctive mellow, nutty character.
 Accompany them with streamlined version of focaccia -- very "hot" right now. This zesty bread owes its taste to Dilijan's unique new liquid herbs and spices which provide very "fresh" flavor along with the convenience of simple measuring and instant absorption.
 For dessert, try a new twist in just about everyone's favorite blue cheese, Classic Saga. Pair it with summer fruits -- you can vary them to suit personal preference -- and serve as an easy wholesome yet surprisingly elegant treat that lets both hostess and guests keep their cool.
 Choose Your Own Stuffed Vegetables
 1 lb. ground chicken or 2 T. Dijon-style mustard
 turkey breast 2 T. chopped basil packed in water
 2 T. olive oil or 3 t. dried basil or 1/2 c.
 2 T. minced garlic (2-3 cloves) chopped fresh basil
 4 oz. (1-1/2 c.) chopped 1-2 t. Cajun (grill) seasoning
 mushrooms 6 oz. (1-1/2 c.) Jarlsberg Lite
 1 10 oz. package frozen chopped cheese, shredded
 spinach, thawed and drained
 Saute ground meat in 1 tablespoon olive oil until it is no longer pink. Remove to a bowl, pouring off liquid. Saute garlic and mushrooms in remaining oil until mushrooms brown. Add spinach and cook 3 to 4 minutes. Add meat and remaining ingredients. Mix well to blend. Makes 6 cups stuffing; enough to fill: 4 to 6 yellow peppers (membranes, seeds and tops removed) or 10 to 12 scooped out halves of 6 inch zucchini or yellow squash or 6 to 8 medium scooped out tomatoes of 6 small scooped out eggplants.
 Lightly stuff vegetables. Spray heavy duty foil with cooking oil and wrap vegetables, crimping edges to seal, but leaving air space on top. Grill over -- not in -- hot coals 15 to 20 minutes, depending on size of vegetables, or until cheese softens. Or bake at 350 degrees for 20 to 30 minutes. Spoon juice in foil over vegetables before serving. Serves 6 to 12 (depending on portion size.)
 Zucchini Pesto Boats
 4 oz. Jarlsberg Lite cheese, 4 - 6 6-inch zucchini
 shredded halves, scooped out
 1 c. bulghur wheat, softened (see 2 8 oz. cans French Fried
 note) or brown rice onions
 1 5 oz. packet pesto sauce mix
 Mix first three ingredients and spoon into zucchini halves. Wrap in rectangular piece of oil-sprayed heavy-duty aluminum foil, crimping edges to seal but leaving air space on top.
 Grill over -- not in -- hot coal (or bake at 375 degrees) about 20 minutes. Open foil and sprinkle on onions. Place zucchini boats on side of grill, off heat, to crisp or replace in oven 2 to 4 minutes, foil open. Serve with salad as a light lunch or supper, as a side dish with fish, or sliced, as a hors d'oeuvre. Serves 4 to 6 (24 to 36 as an appetizer. Recipe makes 2 cups filling.
 Note: to soften bulghur wheat, add 1 cup boiling water to 1/3 cup wheat, cover and let stand 2 to 3 hours. Drain if necessary.
 Italian Focaccia-Crispy Bread
 2 packages dry yeast to be 1 t. salt
 dissolved in 1 c. lukewarm water 3 T. Liquid Spice Garlic
 3 c. unbleached flour 1 t. black pepper
 1 t. sugar
 While yeast is dissolving, process remaining ingredients in food processor with metal blade. Process again while adding yeast/water mixture, until dough is smooth and forms a bail.
 Let rise about 1 hour or until doubled in volume. Punch down and knead 2 to 3 minutes. Divide dough into four balls. Roll each out onto cookie sheet to about 1/8-inch thickness. Let rise approximately 1/2 hour.
 Bake at 375 degrees for 20 to 30 minutes, until lightly browned. Each piece of focaccia serves 2 to 4.
 Saga Blue Fruit Parfait
 6 oz. Classic Saga (Blue) cheese, 1 pint strawberries, halved
 rind removed and crumbled 8 small almond macaroons, crushed
 2 small to medium ripe peaches, 4 T. tawny port
 pitted and sliced
 Place about half the cheese in bottom of 4 dessert glasses, dividing evenly. Top with layers of fruit, macaroons and remaining cheese. Drizzle a tablespoon of port wine over each. Refrigerate 30 minutes, allowing flavors to blend. Garnish with whipped cream and mint, if desired. Makes 4 servings.
 -0- 8/18/92
 /CONTACT: Wendy Burrell or Ronnie Campbell of the Burrell Group, 212-265-6322/ CO: Jarlsberg ST: New York IN: SU:


LD-SM -- NYLFNS7 -- 0756 08/18/92 06:52 EDT
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Date:Aug 18, 1992
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