Appetizers
Low Calorie Snacks
Method
- Cheese Chips: Slice your choice of cheeses into 1-inch square thin slices. Place on a Teflon cookie sheet. Bake 15 minutes at 325 degrees.
- Diced Cucumbers: Toss peeled and diced cucumbers in a little oil, vinegar, seasoning and chopped chives.
- Green Peppers Stuffed with Feta: Cut out the stem ends of 12 long thin green peppers and remove ribs and seeds. Combine 6 to 8 ounces cream cheese, 1/2 lb grated Feta cheese and 1 sieved egg yolk. Blend until smooth. Fold in 2 tablespoons parsley; fill the peppers. Chill. Slice thinly to serve.
- Mushrooms and Shrimps: Chop small cooked shrimp and mix with a little low-calorie French dressing and mustard to taste. Clean large fresh mushrooms; remove the stems and save for salad. Stuff the mushrooms with the shrimp mixture. Top with sieved hard-boiled eggs.
- Pear-Cheese Canapes: Spread a 1/4-inch slice of pear with a thin layer of mustard. Cover with a slice of cheese cut to fit the pear shape.
- Herring Canapes: Top an apple slice with a thin slice of cucumber, a thin slice of dill pickle, one herring and a dab of low-fat yogurt. Top with dill.
Notes
Between-meal munchies — six low-calorie snack ideas on one card. How to sieve egg yolks: (1) Hard-boil large eggs for 12 minutes, then transfer to an ice bath for 15 minutes. (2) Peel and remove the firm yolks, saving the whites for another use. (3) Set a fine-mesh metal sieve over a clean bowl. (4) Drop the yolks into the sieve. (5) Press and rub them through the mesh with the back of a spoon or a silicone spatula. (6) Gently scrape the fine crumb from the underside of the strainer into the bowl.
Original card
The recipe above was transcribed from this scan of Vera’s original card.