Creamy Spinach Dip
Prep Time: 15 min ■ Plus Refrigeration ■ Makes: 22 (2-Tbsp.) servings.
1 cup KRAFT Mayo Real Mayonnaise
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
½ cup chopped fresh parsley
¼ cup sliced green onions
1 tsp. lemon pepper seasoning
MIX mayo and sour cream in medium bowl.
Stir in remaining
ingredients. Cover.
REFRIGERATE several hours or until chilled.
SERVE with assorted
cut-up fresh vegetables or NABISCO Crackers.
Kraft Kitchens Tips
Healthy Living:
For your next get-together, serve this dip with toasted whole wheat bread, cut into triangles.
Special Extra:
Add 1 can (8 oz.) water chestnuts, drained and chopped..
Creative Leftovers:
Cover and refrigerate any leftovers..
Fun Idea:
Serve in a hollowed-out round sourdough bread loaf.
Nutrition Information Per Serving (2 Tbsp.): 100 calories, 10g total fat, 2.5g saturated fat, 10mg cholesterol, 85mg sodium, 1g carbohydrate, 0g dietary fiber, less than 1g sugars, less than 1g protein, 25%DV vitamin A, 8%DV vitamin C, 4%DV calcium, 2%DV iron.
Chocolate-Almond Coffee
Prep Time: 10 min ■ Total Time: 10 min ■ Makes: 4 servings, about ¾ cup each.
¼ cup ground MAXWELL HOUSE Coffee, any variety
2 Tbsp. sugar
¼ tsp. almond extract
2-½ cups cold water
2 squares BAKER’S Semi-Sweet Baking Chocolate, chopped
1 cup half-and-half
½ cup thawed COOL WHIP Whipped Topping
PLACE coffee in filter in brew basket of coffee maker. Place sugar and almond extract in empty pot of coffee maker.
Add cold water to coffee maker; brew.
MICROWAVE chocolate and half-and-half in medium microwavable bowl on HIGH 1 to 1-½ minutes or until chocolate is completely melted when stirred, stirring after 1 minute. Add to coffee in pot; stir until well blended.
POUR into 4 large cups or mugs. Garnish with whipped topping.
Kraft Kitchen Tips
Great Substitute:
Prepare as directed, using 2% milk and COOL WHIP LITE Whipped Topping.
Variation:
Prepare as directed; refrigerate until chilled. Serve as a cold beverage, beating with wire whisk just before serving.
Nutrition Information Per Serving: 210 calories, 13g total fat, 9g saturated fat, 20mg cholesterol, 35mg sodium, 21g carbohydrate, 2g dietary fiber, 17g sugars, 3g protein, 6%DV vitamin A, 0%DV vitamin C, 8%DV calcium, 6%DV iron.
Enjoy this sneak peek recipe from
The Kosher Palette II
Available March ’06
Sweet and Savory Brisket
with Mushrooms & Caramelized Onions
Surprising ingredients give this dish a wonderfully rich flavor. The brisket can be made two days ahead.
½ cup olive oil, divided
1 ¾ pounds onions, halved and sliced
2 pounds mushrooms, sliced
5 pounds brisket
1 ¾ cups chicken broth
¼ cup ketchup
2 tablespoons Worchestershire sauce
2 tablespoons dark brown sugar
2 teaspoons Maxwell House
instant coffee
1 tablespoon all-purpose flour
½ teaspoon dried thyme
Pre-heat oven to 325°F.
Heat 4 tablespoons of the oil in large skillet. Add onions and sauté over low heat, stirring occasionally, until golden brown, about 25 minutes. Transfer to a bowl. Heat two more tablespoons of oil in the same pan. Add the whole mushrooms and sauté until they are brown and the juices have evaporated, about 20 minutes. Transfer to the bowl with onions. Add 2 tablespoons of oil to the same pan. Season brisket with salt and pepper and add to the pan fat side down. Cook until brown, about 6 minutes on each side, and transfer to a plate.
Spread half of the mushrooms and onions in a large roasting pan. Top with the brisket, fat side up, and top with the remaining mushrooms and onions. Whisk together broth, ketchup, Worcestershire sauce, brown sugar, coffee, flour, and thyme in a medium bowl. Pour over brisket and cover.Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
Bake for 2 hours and remove cover. Spoon juices over meat and vegetables, cover and cook for an additional
45-60 minutes. Cool brisket and slice across the grain and spoon over gravy and vegetables. Cover and chill or reheat to serve. Makes 20 servings.