Sunset's kitchen cabinet - recipes

Sunset, Feb, 1993 by Karyn I. Lipman

Marie-Paule's Coffee Cake

Marie-Paule Hajdu, Palo Alto, California

Flavored yogurt--coffee or vanilla--contributes to this cake's moist, tender texture. Enjoy it plain or with a light dusting of powdered sugar.

2     cups all-purpose flour
1     teaspoon baking powder
1     teaspoon baking soda
      About 1/2 cup (1/4 lb.) butter or margarine, cut into
chunks
1     cup granulated sugar
1     cup coffee- or vanilla-flavor low-fat yogurt
2     large eggs
3/4   cup raisins
      Powdered sugar (optional)

In a small bowl, combine flour, baking powder, and baking soda; set aside.

In a large bowl, beat 1/2 cup butter, granulated sugar, yogurt, and eggs until blended. Add flour mixture and raisins; beat until evenly moistened.

Butter and flour-dust a 9-inch (12-cup) tube pan; pour batter into pan.

Bake in a 350|degrees~ oven until cake is well browned and begins to pull from pan sides, and center springs back when lightly pressed, about 55 minutes. Set pan on a rack for about 10 minutes. Run a thin knife between cake and rim; invert cake onto a rack or a platter. Sift powdered sugar over cake. Cut into wedges. Serves 10 to 12.

Per serving: 264 cal. (31 percent from fat); 4.5 g protein; 9 g fat (5.2 g sat.); 42 g carbo.; 207 mg sodium; 57 mg chol.

Risotto with Mushrooms

Carmela M. Meely, Walnut Creek, California

2       teaspoons olive oil
1       clove garlic, minced or pressed
1       cup coarsely chopped onion
1       cup short-grain white rice (such as arborio or pearl)
2 1/4   cups regular-strength chicken broth
1/2     pound mushrooms, rinsed; drained, and thinly sliced
1/4     cup grated parmesan cheese
2       tablespoons dry white wine
        Parsley sprigs

In a 10- to 12-inch pan over medium heat, combine oil, garlic, and onion; stir often until limp, about 5 minutes. Add rice; stir until grains are opaque, 3 to 4 minutes.

Mix broth and mushrooms into pan. Bring to a boll on high heat, stirring often. Reduce heat; simmer, uncovered, until rice is tender and most of the liquid is absorbed, about 25 minutes; stir occasionally, oftener as mixture thickens.

Remove rice from heat; mix in cheese and wine. Pour into a serving dish and garnish with parsley. Serves 4 to 6.

Per serving: 183 cal. (17 percent from fat); 5.5 g protein; 3.4 g fat (1 g sat.); 31 g carbo.; 85 mg sodium; 2.6 mg chol.

Curried Shrimp Salad

Kimberly Scharf, Santa Barbara, California

This quick-to-make salad goes well as a luncheon main dish. If you want to make a lower-fat version, use sour cream instead of mayonnaise.

1     to 1 1/4 pounds shelled cooked tiny shrimp, rinsed and
drained
1     package (10 oz.) frozen corn kernels, thawed
1     cup coarsely chopped cucumber
1/3   cup dried tomatoes packed in oil, drained, coarsely
chopped
      Dill dressing (recipe follows)
4     large butter lettuce leaves, rinsed and crisped
      Salt

In a bowl, gently mix shrimp with corn, cucumber, 3/4 of the tomatoes, and dill dressing.

Place lettuce leaves on 4 plates and mound salad equally in leaves. Top with remaining chopped tomatoes. Add salt to taste. Serves 4.

Per serving: 280 cal. (35 percent from fat); 27 g protein; 11 g fat (2 g sat.); 20 g carbo.; 859 mg sodium; 228 mg chol.

Dill dressing. Mix 3 tablespoons regular or reduced-calorie mayonnaise or sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon grated lemon peel, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, 1/2 teaspoon curry powder, and 1/2 teaspoon pepper.

Sweet-Hot Mustard

Mrs. Bruce Farrington, Valier, Montana

3   tablespoons dry mustard
3   tablespoons distilled white or white wine vinegar
2   tablespoons water
1   tablespoon all-purpose flour
3   tablespoons sugar
3   tablespoons butter or margarine, cut into small chunks

In a 1- to 1 1/2-quart pan, mix mustard, vinegar, and water; let stand 1 hour.

Combine flour and sugar. Add to mustard mixture along with butter. Stir over medium-high heat just until boiling. Serve hot, warm, or cool.

If making ahead, cover mustard when cool, and refrigerate up to 1 month. Makes about 3/4 cup.

Per tablespoon: 47 cal. (63 percent from fat); 0.5 g protein; 3.3 g fat (1.8 g sat.); 4 g carbo.; 29 mg sodium; 7.8 mg chol.

Mean Lean Vegetable Chili

Susan Ball, Seattle

3   large (about  3/4 lb. total) carrots, peeled and chopped
1   large (about 1/2 lb.) onion, coarsely chopped
1   can (28 oz.) tomatoes
1   can (about 1 lb.) each black beans, pinto beans, and kidney
beans (or 3 cans of 1 kind)
3   tablespoons chili powder
    About 1/2 cup sour cream or unflavored yogurt
    Crushed dried hot red chilies

In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.

Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste. Makes 6 to 8 servings.

Per serving: 228 cal. (17 percent from fat); 11 g protein; 4.3 g fat (2 g sat.); 39 g carbo.; 863 mg sodium; 6.3 mg chol.