The Menu
MIMOSAS
CITRUS SEAFOOD SALAD
Hawaiian Sweet Rolls
HAWAIIAN MEATBALLS
Fruit salad
CRANBERRY BREAD
The Recipes
MIMOSAS
Yield: 3 quarts.
Buy the cheapest champagne and orange juice (with pulp) and no one knows! Garnish with slices of fresh oranges and that visual makes the drink taste like it contains fresh-squeezed juice!
2 (12 oz.) cans frozen orange juice concentrate, thawed and divided
1 (16 oz.) jar maraschino cherries with stems, drained
6 c. extra dry champagne, chilled
Mint sprigs
Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube; freeze 8 hours or overnight.
Prepare remaining orange juice concentrate according to can directions. Stir in the champagne just before serving. Add ice cubes and garnish with mint.
CITRUS SEAFOOD SALAD
Should serve 12-14.
2 lbs. of cooked medium-sized shrimp, keep chilled
1/4 cup Italian salad dressing
3 tbs. finely chopped shallots
2 tbs. red wine vinegar
2 tbs. plain fat-free yogurt
2 tbs. freshly squeezed orange juice
1-1/2 tbs. Dijon mustard
1 tbs. honey
1/8 teaspoon pepper
4 cups sliced romaine lettuce
2 cups red grapefruit sections (about 4 grapefruit)
2 cups orange sections (about 5 oranges)
1/4 cup chopped fresh chives
Combine the Italian dressing and the next 7 ingredients in a large bowl, and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.
Serve Hawaiian Sweet Bread rolls purchased from your favorite grocery store. http://www.kingshawaiian.com/
HAWAIIAN MEATBALLS
Number of Servings: 21
Serving Size: 2 meatballs
Watch for the surprise ingredient! These meatballs combine ground turkey breast with lean ground beef, although the addition of the turkey is undetectable in the finished meatballs.
1 lb boneless beef chuck arm roast, or similar cut, well trimmed.
8 oz lean ground turkey breast
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup quick-cooking oats
1 large egg white
1 tsp pumpkin pie spice
1 tsp dried thyme
1/4 tsp salt
1/.4 tsp pepper
1 1/2 cups orange juice
8 oz crushed pineapple packed in unsweetened juice, drained
2 tbs light soy sauce
1/2 tbs firmly packed light brown sugar
1/2 tsp ginger
1/8 tsp salt (optional)
1 Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.
2 Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.
3 For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.
4 With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.
5 Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days
Exchanges Per Serving 1/2 Fruit. 1 Very Lean Meat
Nutrition Information: Calories 56-Calories From Fat 7, Total Fat 1 g Saturated Fat 0g
Cholesterol 18 mg, Sodium 71 mg, Total Carbohydrate 4 g, Dietary Fiber 0g, Sugars 4g
Protein 8 g
Fruit salad:
Yield: 12 servings--Serving Size: 4 oz cup
1 large mango, peeled and diced
2 C fresh blueberries
2 bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
Honey orange sauce:
1/3 C unsweetened orange juice
2 Tbsp lemon juice
1-1/2 Tbsp honey
1/4 tsp ground ginger
dash nutmeg
1. Prepare the fruit.
2. Combine all the ingredients for the sauce and mix.
3. Just before serving, pour honey orange sauce over the fruit.
Each serving provides:
Calories: 96-Total fat: 1 g-Saturated fat: less than 1 g-Cholesterol: 0 mg-Sodium: 4 mg
CRANBERRY BREAD
Betty Crocker.com
Prep Time:20 min
Start to Finish:3 hr 30 min
Makes:1 loaf (24 slices)
2 1/3 cups Bisquick Heart Smart® mix
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
2 tablespoons grated orange peel
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
1. Heat oven to 375°F. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick® mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites until moistened. Stir in cranberries. Pour into pan.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3. In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups.
1 Serving: Calories 110 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
Helpful hints:
Plan on using two oranges to get the 2 tablespoons grated orange peel called for. When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.
MIMOSAS
CITRUS SEAFOOD SALADHawaiian Sweet Rolls
HAWAIIAN MEATBALLS
Fruit salad
CRANBERRY BREAD
The Recipes
MIMOSAS
Yield: 3 quarts.
Buy the cheapest champagne and orange juice (with pulp) and no one knows! Garnish with slices of fresh oranges and that visual makes the drink taste like it contains fresh-squeezed juice!
Advertisement:
2 (12 oz.) cans frozen orange juice concentrate, thawed and divided
1 (16 oz.) jar maraschino cherries with stems, drained
6 c. extra dry champagne, chilled
Mint sprigs
Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube; freeze 8 hours or overnight.
Prepare remaining orange juice concentrate according to can directions. Stir in the champagne just before serving. Add ice cubes and garnish with mint.
CITRUS SEAFOOD SALADShould serve 12-14.
2 lbs. of cooked medium-sized shrimp, keep chilled
1/4 cup Italian salad dressing
3 tbs. finely chopped shallots
2 tbs. red wine vinegar
2 tbs. plain fat-free yogurt
2 tbs. freshly squeezed orange juice
1-1/2 tbs. Dijon mustard
1 tbs. honey
1/8 teaspoon pepper
4 cups sliced romaine lettuce
2 cups red grapefruit sections (about 4 grapefruit)
2 cups orange sections (about 5 oranges)
1/4 cup chopped fresh chives
Combine the Italian dressing and the next 7 ingredients in a large bowl, and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.
Serve Hawaiian Sweet Bread rolls purchased from your favorite grocery store. http://www.kingshawaiian.com/
HAWAIIAN MEATBALLS
Number of Servings: 21
Serving Size: 2 meatballs
Watch for the surprise ingredient! These meatballs combine ground turkey breast with lean ground beef, although the addition of the turkey is undetectable in the finished meatballs.
1 lb boneless beef chuck arm roast, or similar cut, well trimmed.
8 oz lean ground turkey breast
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup quick-cooking oats
1 large egg white
1 tsp pumpkin pie spice
1 tsp dried thyme
1/4 tsp salt
1/.4 tsp pepper
1 1/2 cups orange juice
8 oz crushed pineapple packed in unsweetened juice, drained
2 tbs light soy sauce
1/2 tbs firmly packed light brown sugar
1/2 tsp ginger
1/8 tsp salt (optional)
1 Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.
2 Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.
3 For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.
4 With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.
5 Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days
Exchanges Per Serving 1/2 Fruit. 1 Very Lean Meat
Nutrition Information: Calories 56-Calories From Fat 7, Total Fat 1 g Saturated Fat 0g
Cholesterol 18 mg, Sodium 71 mg, Total Carbohydrate 4 g, Dietary Fiber 0g, Sugars 4g
Protein 8 g
Fruit salad:
Yield: 12 servings--Serving Size: 4 oz cup
1 large mango, peeled and diced
2 C fresh blueberries
2 bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
Honey orange sauce:
1/3 C unsweetened orange juice
2 Tbsp lemon juice
1-1/2 Tbsp honey
1/4 tsp ground ginger
dash nutmeg
1. Prepare the fruit.
2. Combine all the ingredients for the sauce and mix.
3. Just before serving, pour honey orange sauce over the fruit.
Each serving provides:
Calories: 96-Total fat: 1 g-Saturated fat: less than 1 g-Cholesterol: 0 mg-Sodium: 4 mg
CRANBERRY BREAD
Betty Crocker.com
Prep Time:20 min
Start to Finish:3 hr 30 min
Makes:1 loaf (24 slices)
2 1/3 cups Bisquick Heart Smart® mix
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
2 tablespoons grated orange peel
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
1. Heat oven to 375°F. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick® mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites until moistened. Stir in cranberries. Pour into pan.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3. In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups.
1 Serving: Calories 110 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
Helpful hints:
Plan on using two oranges to get the 2 tablespoons grated orange peel called for. When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.