Spinach Dip with Crudites

1 10 oz package frozen Spinach, thawed and squeezed dry

3/4 c plain non-fat yogurt

3/4 c reduced-fat mayonnaise

2 scallions, white part

Salt and pepper to taste

Assorted crudites (raw vegetables)

Blend spinach, yogurt, mayonnaise, and scallions in a food processor until smooth. Season with salt and pepper. Keep covered and chilled until ready to serve. Arrange crudites around dip; serve cold.

Lou Ann
Indiana

Strawberry Salad

Use spinach and leaf lettuce in sufficient quantity for your needs - wash and tear into bite-size pieces

In skillet on low heat, sprinkle 1/4 c sugar and 3/4 c slivered almonds, stirring constantly to coat almonds in sugar and lightly toast the almonds. Place on wax paper to cool.

Clean and slice 2 c strawberries

Dressing (make one day ahead, store in refrigerator, and shake occasionally)

1/2 c oil

1/2 c sugar

1/4 c cider vinegar

2 T sesame seed

1 T poppy seed

1 t Worchestershire sauce

1/4 t paprika

1 1/2 t grated onion

Before serving, add strawberries and almonds to prepared greens. Add dressing last and serve.

Cecilia
Indiana

Chicken and Leeks Over Pasta

This is really good! Leeks are in the onion family and are very mild. The dish is easy to make and I have always received rave reviews when serving it.

4 T Olive Oil

2 T Butter

2 Sliced Leeks

2 cloves of garlic, minced

1/2 t Crushed Hot Red Peppers (I use the kind you would put on pizza)

Salt and Pepper

4 Boneless Chicken Breasts - Halved, then cut in quarters

1/2 c Sun Dried Tomatoes

1/4 c Half-and-Half

Parmesan Cheese (I prefer the fresh grated cheese)

Melt butter in the olive oil. Saute the leeks with garlic, red peppers, salt, and pepper Add chicken pieces and saute until chicken is done (about 10 minutes). Reduce heat, add sun dried tomatoes and half-and-half. Pour over pasta. Top with parmesan cheese and garnish with fresh parsley.

Jo Ann
Indiana