Thursday, December 10, 2015

Food for Thought: Food Gifts

Food Gifts are very popular this time of year . You may have a few people  left on your gift-giving list and have no idea of what to give  them , or you simply may enjoy  the holiday baking . Either way , you can turn  to your kitchen to get started . While  the gesture may be heart-felt , the  foods may not be heart healthy . Here are a few tips to make sure  your  gift is one received  with a healthy appreciation .

***Look at your recipes  . Can they be altered to make them healthier  treats ? Simple alterations  such as  no icing  or sprinkles  can save  lots of calories .
***Use smaller portions . Bake mini  cookies  or loaves . The result  is the same  wonderful treat , just in less-fat and less-calorie version .

***Include a copy of your recipe  with your treats . This helps  those watching  their weight  and those with food allergies .

***Add fresh seasonal fruit  to baskets  and arrangements  as colorful and healthful fillers .
                                       Nee's Cheese Log:
2  pounds  pasteurized process cheese, regular
1  pound pasteurized process cheese, Mexican or hot
12  ounces cream cheese, softened
3/4   cup green onion tops, chopped
2   tablespoons de-seeded jalapeno pepper, chopped
3/4  cup chopped pecans
3/4  cup red and green bell pepper, chopped
Blend together (with hands) both Velveeta cheeses and place on
 non-stick foil. Roll out thin into a large rectangle. Place in refrigerator to firm up while mixing remaining ingredients. For filling, mix together cream cheese, pecans, jalapeno pepper, green onions and bell pepper. Remove cheese rectangle from refrigerator and spread filling over it. Beginning at long side, roll up jellyroll fashion. Cut roll into two or three sections; wrap in plastic wrap and refrigerate. Serve with assorted crackers and Jezabel Sauce (recipe follows).
Yield: 60 servings
                                  Jezabel Sauce:
1    (16 ounces) jar pineapple preserves
1    (16  ounces) jar apple jelly
1-½   ounces can dry mustard
1    (5 ounces) jar horseradish
Salt and pepper, to taste

Combine all ingredients with mixer; refrigerate. Serve with pork, ham, beef, egg rolls. For the cocktail table, drizzle over cream cheese or cheese balls. For a great holiday food gift, place in ½-pint jars and add tie a festive ribbon and the recipe. This keeps in the refrigerator for weeks.

A proud grand-poppa             G.

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