Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (49 page)
TO SERVE
Ladle into chilled soup bowls, and place a dollop of sour cream on top. Garnish with minced cilantro or additional parsley.
SERVES 8
Vidalia Onion Vinaigrette
(fat-free)
1 large Vidalia onion or other sweet onion
½ cup white wine Worcestershire sauce
½ cup water
¼ cup honey
2 tablespoons coarse-grain Dijon mustard
Celery salt and freshly ground black pepper to taste
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Combine all ingredients in container of food processor or blender. Blend until smooth. Cover, and refrigerate up to 1 week.
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MAKES 2½ CUPS
Corner Spa Cream of Carrot Soup
(low-fat)
2 cups chicken or vegetable stock
1 pound carrots, peeled, thinly sliced
1 medium onion, diced
1 cup sliced celery
2 tablespoons minced fresh mint or 2 teaspoons dried, crushed
2 cups soy milk
1 teaspoon MAGGI liquid seasoning
*
Salt and pepper to taste
GARNISHES (OPTIONAL)
Sour cream
Minced fresh mint
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In a Dutch oven, combine the first 5 ingredients. Bring to a boil over high heat. Cook until vegetables are tender. Using a blender, puree mixture (in batches if necessary). Combine pureed mixture with soy milk. Heat through. Season with MAGGI seasoning, salt and pepper. Garnish with a drizzle of sour cream and minced fresh mint.
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SERVES 6
Cucumber Cooler
1 cucumber, peeled, seeded, coarsely grated
1 quart cold water
1 (1-liter) bottle chilled lemon-lime soda
1 (1-liter) bottle seltzer or sparkling water
GARNISHES (OPTIONAL)
Thin cucumber slices
Lemon slices
Lime slices
In a pitcher, combine grated cucumber and water. Cover, and refrigerate at least 2 hours or up to 24 hours before serving. Strain, and discard cucumber. When ready to serve, combine cucumber essence water with remaining ingredients. Serve in tall glasses over crushed ice. Garnish with cucumber, lemon and lime slices.
MAKES ABOUT 3 QUARTS
Note: Talk about refreshingâthis cooler is a girl's best friend after a good workout at The Corner Spa.
Southern Legacy Apple & Mint Spritzer
(no sugar added)
4 cups water
1 packed cup mint leaves
Grated zest from 1 lime
4 cups apple juice
Freshly squeezed juice of 1 lime
1 (2-liter) bottle diet lemon-lime soda, chilled
GARNISHES (OPTIONAL)
Lime slices
Apple wedges
Mint sprigs
Bring water to a boil. Remove from heat. Add mint and lime zest. Cover and let steep at least 30 minutes. Strain, and discard lime zest and mint. Cool the flavored water. When ready to serve, combine the flavored water with the remaining ingredients. Serve in tall glasses over ice. Garnish with lime slices, apple wedges and mint sprigs.
MAKES ABOUT 1 GALLON
Fuzzy Navel Smoothie
1 cup frozen peach slices
1 cup freshly squeezed orange juice
1 (6-ounce) container fat-free, no-sugar-added peach yogurt
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Place all ingredients in a blender. Process until smooth. Serve immediately.
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SERVES 2
Chunky Apple Bran Muffins
(low-fat)
1½ cups wheat bran
1 cup low-fat buttermilk
1 cup all-purpose flour
½ packed cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 egg whites
1 teaspoon pure vanilla extract
2 medium apples, cored, medium diced
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, or use a nonstick cooking spray.
Whisk together wheat bran and buttermilk. Set aside to soak for 10 minutes.
In a mixing bowl, mix together flour, brown sugar, cinnamon, baking soda and salt. Whisk egg whites and vanilla into the bran mixture.
Combine the wet and dry mixtures, and blend briefly. Stir in the apples by hand.
Divide batter among the muffin cups. Bake 18â20 minutes, until a pick inserted in center comes out clean.
MAKES 12
