April, 1999

This month’s recipes

April, 1999
	French Dressing Creamy Tarragon Dressing Russian Dressing Chili-Cilantro Dressing

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Spring is in the air!  Daffodils are raising their heads, trees are sprouting pale green buds and baby vegetables are starting to appear in the markets. Whether you steam some fresh asparagus, pile your plate high with salad greens or boil up some new potatoes, be sure to top everything with a delicious dressing — or two, or three!  This month’s recipes prove that you don’t need to use oil to make a great salad dressing.

French Dressing 1 clove garlic 1/2 tsp. salt 3 tablespoons cider or wine vinegar 1/8 tsp. pepper 3 Tbsp. cold water 1/8 tsp. dry mustard Crush the garlic clove in a bowl. Add the remaining ingredients. Blend together well and let stand for 30 minutes. Remove garlic. Makes 4 servings. From Falck Cancer Center Cookbook

Creamy Tarragon Dressing 1/4 cup fat-free mayonnaise 1/4 cup plain fat-free yogurt 1 tablespoon white wine vinegar 3/4 teaspoon Dijon mustard 1/2 teaspoon dried tarragon 1. Combine all ingredients; stir well, and set aside. Yield: 1/2 cup (serving size: 2 tablespoons). From Cooking Light

Russian Dressing 1/2 cup nonfat plain yogurt 1 cup fat-free mayonnaise 1/2 cup low-sodium ketchup 2 teaspoons horseradish, drained In a small bowl, combine the yogurt, mayonnaise, ketchup and horseradish. Refrigerate for 30 minutes.  Makes 2 cups. From Healthy Ideas

Chili-Cilantro Dressing 1 4-ounce can chopped green chilies 1/4 cup chopped fresh cilantro 1/4 cup water 1/4 cup fresh lime juice 1 to 2 cloves of garlic 2 teaspoons honey freshly ground pepper to taste Place all of the ingredients in a food processor or blender. Process until smooth. From John McDougall’s The New McDougall Cookbook

Go to recipes from March 1999 Colcannon and Irish Seitan Stew Go to recipes from February 1999 Hopping John and Corn Bread Go to recipes from January 1999 White Bean Soup With Winter Greens and Tuscan Vegetable Minestrone Go to recipes from December 1998 Chestnut Pate, Old-Time Mince Pie and Egg Nog Go to recipes from November 1998 Practically Fat-Free Pumpkin Rice Pudding, Pumpkin Mini-loaf, Fat-Free Pumpkin Raisin Cake, Fatfree Cream Sauce and Pumpkin Oatmeal Cookies Go to recipes from October 1998 Pumpkin Mousse with Gingersnap Crumbs, Baked Cranberry Squash and Winter Squash and Apple Soup Go to recipes from September 1998 “Chicken” Patties, “Egg” Salad Sandwiches, Carrot Salad Sandwich and Ruby’s Wraps Go to recipes from August 1998 Cool Cucumber Soup, Double Melon Soup and Black Bean Gazpacho with Mango Salsa Go to recipes from July 1998 Balsamic Strawberries, Chilled Peach and Nectarine Soup and Strawberry Buttermilk Pancakes Go to recipes from June 1998 Deviled Eggs with Herb Filling, Potato Salad with Capers and Vinaigrette, Tangy Cabbage Salad and Bean Burgers (2 versions) Go to recipes from May 1998 Skinny Spinach Dip , Pineapple Dip, Green Goddess Dressing, Trisha’s Unbelievably Easy Dip and Beet-Sour Cream Dip Go to recipes from April 1998 Easter Brunch & Passover Seder — Fresh Asparagus Omelets with Herbs, Pink Grapefruit with Mint, Strawberry Streusel Muffins, Not-Chicken Soup, Matzoh Balls, Vegetarian Kishke and Charoset Go to recipes from March 1998 Irish Soda Bread and Cream of Green Vegetable Soups — Cream of Broccoli Soup, Cream of Spinach Soup, Cream of Asparagus Soup Go to recipes from February 1998 Corn Lover’s Vegetable Stew, Cherry Meringue Kisses and Hot Spiced Apple and Berry Cider Go to recipes from January 1998 Savory Lentils, Decadent Fat-Free Whipped Potatoes and Dried Apricots Baked with Vanilla Go to recipes from December 1997 Oatmeal Fruit Cookies, Cardamom Meringues, Chocolate Hanukkah Star Cookies and Shari Lewis’s No-Fry Latkes Go to recipes from November 1997 Thanksgiving Dinner — Corn Chowder, Winter Squash with Wild Rice Stuffing, Cranberry Cumberland Sauce, Jerk Yams, Kathryn’s Carrots & Turnips, Pumpkin Pie and Maple Whipped Dessert Topping Go to recipes from October 1997 Orange-Acorn Squash, Pineapple Yam Bake and Baked Apples with Apple Cider Yogurt Go to recipes from September 1997 Chilled Tarragon Tomato Soup with Vegetable Confetti and Jane’s Zucchini Sauté Go to recipe from August 1997 Pasta With Spicy Broccoli Rabe and Raisins

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