February
Recipe of the Month
There are two winners this month! One recipe is great for a breakfast treat, and the other an easy party dip.
Sun-Dried Tomato Dip
from Barbara Shanklin,
Merry Point, VA
2 pkg (8 oz.) cream cheese
1/4-1/2 cup green olives with pimentos
1 (8.5 oz.) jar California Sun Dry Tomatoes, drained
1/2-3/4 jar (9 oz.) California Sun Dry Sun-Dried Tomato Spread
Dash dry white wine
Dash of salt, if desired
Blend first four ingredients in cuisinart. Add wine and/or a little oil from sun-dried tomatoes until mixture is easy to spread.
Serve with crackers.
Artichoke and Sun-Dried Tomato Omelet
from Marilyn Finuf,
Wichita, KS
Yield: Serves 1
1 container Egg Beaters (2 egg size)
1/8 cup chopped onion
3 artichoke hearts (canned)
1 tbsp. cilantro
1 slice fat-free American cheese
1 tbps. chopped jalapeno
1 tbps. diced red pepper
1/4 cup California Sun Dry Sun-Dried Tomato Salad Dressing
Spray cooking spray lightly on omelet pan. Heat to medium-high. Pour in eggs. Add remaining ingredients, except dressing, down the middle of the omelet, topping with cheese.
Watch for eggs to start setting, then fold to close omelet. Top with California Sun Dry Sun-Dried Tomato Salad Dressing. Cover pan and turn off burner. Let set for four minutes. Slide onto plate and serve.
The taste and smell is heavenly!