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  This week's Recipe of the Week is brought to us by the low- fat
cooking guru Nancy Baggett. As a long time writer and chef she has written many wonderful
and popular cookbooks. Her latest book, 100% Pleasure
from Appetizers to desserts, the low-fat cookbook for people who love to
eat, contains hundreds of tasty and easy to prepare recipes.
Nancy's Tex-Mex Dip can be served as an appetizer or as a snack for the kids. From Nancy's book 100%
Pleasure:
  This
spicy, colorful, layered dip is always a big hit at parties, and nobody realizes we've
removed almost all the fat. We like to serve it in a glass dish so that the layers show.
For dipping, we provide fat-free corn chips or toasted pita triangles. The dip will keep
for three to four days in the refrigerator.
What you need:
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 teaspoon mild chili powder
- 1 cup of mild or medium picante sauce divided
- 3/4 cup nonfat sour cream
- 2 ounces nonfat Cheddar cheese, shredded (about 1/2 cup)
- 2 ounces reduced-fat sharp Cheddar cheese, shredded ( about
1/2 cup)
- 1 medium tomato, chopped
What you do:
- In a food processor, combine the beans and chili powder.
Process until the beans are partially pureed. Stir in 1/4 cup of the picante sauce.
- Transfer the mixture to a round 8" glass dish or
shallow casserole. Spread it evenly with the back of a spoon.
- Spread the sour cream over the beans in an even layer.
Spread the remaining picante sauce evenly over the sour cream. Sprinkle evenly with the
cheeses. Top with the tomatoes.
- Cover and refrigerate for at least 2 hours and up to 24
hours before serving.
Makes 1 2/3 cups, 40 servings (2 teaspoons each)
Per serving:
23 calories, 0.4 grams of total fat (16% of calories), 0 grams of saturated fat,
1 milligram of cholesterol
Chili Taco Soup
Nancy has sent in a very good soup for those
cold afternoons and nights. Her Chili Taco Soup is a family favorite and simple to
prepare.
Arroz con Chorizio
This an authentic Mexican dish. I make this
for dinner about once a month and everyone loves it!! The chorizo is a spicy Mexican
sausage that is delicious with the mellow peas and flavorful rice. I like to make black
beans as a side dish to this recipe. |
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Library
 Chili Nation:
The Ultimate Chili Cookbook With Recipes from Every
State in the Nation
by Jane Stern,
Michael Stern
This award-winning culinary duo serves up 51 regional recipes for America's favorite meal
in a bowl.
The Santa Fe
School of Cooking Cookbook
by Susan
Curtis
Wonderful introduction to the world of New Mexico's cuisine! This is a super
introduction to the habit-forming, varied cuisine of New Mexico! The recipes are tested in
the Cooking School, so you can be sure that they are workable. Since I have attended three
classes at the school, it is with confidence that I recommend this book. The recipe for
New Mexican Green Chile and Cabbage Soup with Sausage alone is worth the price! There is a
good list of sources for Southwestern ingredients in the back. My only criticism is that I
find the layout of the index to be confusing. |
