GARDEN NEWS

Hello to all our WOSIB Sisters.
We in the Recipe Garden started off our New Year with our ROTM Category, Favorite Sports Game Foods, what wonderful amount of recipes we received and loads of great food Ideas to fall back on, I think I gained weight just reading and saving all the wonderful recipes..LOL Just kidding..

We had another new member joining us Pamela, Thanks Pam for joining our little garden were happy you joined us and of course we are always looking for new members with new recipes and Ideas so come on Ladies join us.. http://www.wosib.org/recipes/.

Our winners!!! Ladies we had a tie for January for the ROTM recipe of the month.
Cathie and Martha..

Cathies Recipe ... Ham and Cheese Crescent Snacks
Marthas Recipe.... German Potato Salad
Here are their recipes.

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Ham and Cheese Crescent Snacks
Cathie

Prep Time:
15 Min Total Time:
40 Min Makes:
24 snacks

INGREDIENTS
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 tablespoons butter or margarine, softened
1 teaspoon prepared mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
4 oz. (1 cup) shredded Cheddar or American cheese

DIRECTIONS
1. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges.
2. In small bowl, combine butter and mustard; mix well. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.*
3. Bake at 375°F. for 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm.

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Martha's
German Potato Salad
Martha

Amount Measure Ingredient -- Preparation Method
6 bacon strips -- diced
1 1/2 cups chopped onion
1/2 cup chopped green pepper
1 tablespoon all-purpose flour
1 teaspoon salt -- (up to 2)
1/2 teaspoon ground mustard
1 pinch pepper
1 cup lemon-lime soda
1 1/3 cups vinegar
3 pounds potatoes -- peeled, cooked and -- sliced

Ready, set, cook!
In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Drain, reserving 3 tablespoons drippings. In the drippings, saute onion and green pepper until tender. Stir in flour, salt, mustard and pepper. Add soda and vinegar. Bring to a boil, stirring constantly; boil and stir for 1 minute. Gently stir in potatoes and bacon; heat through.

Nutritional Information: 1578 Calories (kcal); 21g Total Fat; (11% calories from fat); 44g Protein; 321g Carbohydrate; 32mg Cholesterol; 2859mg Sodium

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Hi Ladies;
Thanks for looking
We are always busy in the recipe garden sharing new recipes. Our theme this time was Soul Food in honor of Black History Month and Low Sodium Foods..

Our winners this time were Amy and Joanne we had a tye and that is always fun.. Their recipes are below..

We had another new member join us and of course were so happy she chose to join us Thanks Suzanne and Welcome again.. As always we would like to have you join us http://www.wosib.org/recipes/ .................................................................

Our Winning Recipes
Crispy Chicken Critters

Excellent Flavor - Easy to make
Just For No Salt Lifestyle
Diabetic Adaptable

Amy
Unbelievable but it works. The concept for this quick-n-tasty chicken came to us from a visitor to Megaheart.com. Use your favorite unsalted potato chips or this one. (Crushed Spoon Size Shredded Wheat also works.)

Serves 4
Ingredients

16 ounces your choice boneless, skinless chicken (306.8 mg)
1 bag Kettle, Michaels or other unsalted potato chips (4.8 mg)
pinch ground cloves (1.531 mg)
½ teaspoon coriander (.315 mg)
½ teaspoon marjoram (.231 mg)
1 teaspoon dried rosemary (.6 mg)
1 teaspoon thyme (.77 mg)
1 egg white, well beaten (54.8 mg)

Preheat oven to 325° F.
Clean chicken.
Crush the bag of potato chips in the bag. Then pour out on cutting board and roll with pin until chips are useable as coating.
Mix together the spices. Beat egg. Roll chicken strips, legs, thighs or whichever you prefer in egg white. Then roll chicken in spices.
Place in baking dish on rack or on very light spritz of canola or olive oil from a PAM type container.
Bake for between 30 and 45 minutes, or until chicken is golden brown. Serve hot.

Nutritional Information
Sodium Per Recipe: 369.8 mg Sodium Per Serving: 92.5 mg
Per Serving: Calories: 215.8
Protein: 29.2 g
Carbohydrate: 8.547 g
Dietary Fiber: 1.156 g
Total Sugars: 0 g
Total Fat: 6.919 g
Saturated Fat: 1.792 g
Monounsaturated Fat: 1.333 g
Polyunsaturated Fat: 3.086 g
Cholesterol: 68.4 mg
Calcium: 31.6 mg
Iron: 1.663 mg
Potassium: 519 mg
Sodium: 92.5 mg
Vitamin K: .001 mcg
Folate: 14 mcg

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STUFFED PEPPERS

Joanne

Yield 2-4 servings
Time 1 to 1½ hours
Tools 2 saucepans
wooden spoon
knife
baking dish

Ingredients 2 c couscous*
1 T oil
1 large onion, chopped
1 clove garlic, minced
5 mushrooms, diced
2 carrots, peeled (optional), quartered, and sliced
5 or 6 cherry tomatoes
4 bell peppers
1 c tomato sauce (optional)

Directions Prepare the couscous* according to package directions and set aside. Meanwhile, heat oil over medium heat, add onion and garlic, and sauté until soft. Add mushrooms, carrots, and cherry tomatoes and continue cooking, stirring occasionally, for about 10 minutes. When the cherry tomatoes have broken down, stir in the cooked couscous. Cut the lids of the peppers and save. Cut out the middle of the peppers and wash out the seeds. Preheat oven to 350 and oil the baking dish. Scoop stuffing into the peppers, replace the tops, set in baking dish, and bake for 45-60 minutes, until the tops are brown and have risen a bit. Remove peppers from the oven and serve alongside any leftover couscous stuffing, possibly topped with some tomato

Happy Valentines Day

Diane & Aletha Head Chefs
All the Ladies in the Recipe Garden