Munch fruits for snacks & serve salmon for appetizer
June 16 (Wednesday) Starter & Snack Recipes
Aside from the three regular meals, we usually have two or three snacks everyday: morning break, afternoon siesta and midnight snacks, respectively. Our cravings for good but nutritious food never end. With the available ingredients and handed-down recipes from generation to generation. So here I am, also creating a niche to the Food World, hoping that these recipes will be useful to you, too.
Munching on fruits become so much fun when there’s a sweet creamy dip to dunk your slices in. I don’t want to measure the ingredients, because it will depend upon the portioning you’ll make for your snacks.
DAIRY DELICIOUS DIP
assorted fresh fruits
Reduced-fat cheese cream, softened
Fat-free sour cream
Procedure: In a small mixing bowl mixed the softened cheese and sour cream. Add the white and brown sugar, then beat vigorously with electric mixer or the manual wire whisk. Add the fruits. Maple syrup is optional. You can add it later if anybody like it. Serve and enjoy.
2. Citrus fruits abound everywhere in the world. The preparation will have a twist when you add herbs on it; just like the one I’m offering for HubPages readers who are interested to try this.
CITRUS MINT COOLER
1 cup fresh lemon juice (about 6 lemons)
1 cup fresh orange juice (about 3 oranges)
2 cups sugar
2-½ cups water
10 mint sprigs
1 bottle ( 1 liter) ginger ale
Place the first five ingredients in a saucepan: bring to a boil, stirring until sugar dissolves. Cover; remove from the heat and let it cool. Strain. Cover and refrigerate. To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water. Add ice and serve.
Note: You can double or triple the recipe, depending on the number of visitors or guests that will grace your home. You can store the extra juice mixture in the refrigerator and use it the next day.
3. Salmon appetizer is terrific addition to a festive meal or a delicate starter or prelude to a steak dinner.
1 can (15 ounces) salmon or 2 cups cooked salmon, drained, boned and flakes
1 package (8 ounces) fat-free cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
¼ teaspoon ground cumin
8 flour tortillas (8 inches)
In a small bowl, combine salmon, cream cheese, salsa, parsley and cumin. Spread about 2 tablespoons over each tortilla. Roll up tightly and wrap individually with plastic wrap. Refrigerate for 2-3 hours. Slice into bite-size pieces.
Fruits are good body regulators because of its mineral content and of course, vitamins. Protein-rich foods are good as starters or appetizers couple with wine in the house for your guests. These are easy and quick recipes that I'm sure you'll like and maybe, familiar with. So, enjoy!!!