One word: AWESOME!

Thanks for all of these great recipes!

Vanessa

WildAngel6@... wrote:
Low Carb Cooking 101 Special Edition

Appetizers, Salads, And Beverages

Low carbers seem to have a particularly hard time around the holidays. Many
of the "special" holiday foods seem to be carb-laden, and many of us get grumpy
and frustrated when we can have what we've always had. Some of us have family
members who can't understand why we eat the way we do, and use holiday meals
to ambush us.

But it doesn't have to be that way. The trick is to find low carb recipes
that non-low carbers find irresistible.

The worst thing about preparing holiday meals is.......... preparing the
holiday meals. It really is hard to get everything ready to serve at the same
time, especially when you want to socialize with your family and friends and not
be isolated in the kitchen silently (or not so silently) tearing your hair out
by the roots.

But it doesn't have to be that way, either. I come from a long line of
make/do aheaders. My mother would sometimes have to dust the diningroom table
because she'd set it so far in advance of the party. That's carrying it a wee
bit
too far, although setting the table a couple of days ahead of time isn't a bad
idea.

For the next three weeks I'll be sharing my favorite low carb make ahead
recipes with you. This week appetizers, salads, and beverages hold the center
stage. Next week we'll take a look at meats (those won't be make ahead recipes,
though) and vegetables. In two weeks I'll share special holiday dessert recipes.

For even more holiday recipes, check out the article Rani Merens, author of "
The Low Carb Cook's Corner," wrote just before Thanksgiving. If you're looking
for stuffing and gravy recipes, go there. I won't be covering them in "Low
Carb Cooking 101" since she had already beautifully done so.

Remember when you're planning your holiday meal to offer variety in the
colors and textures, just as you would for a more relaxed family meal.

Make a timetable of exactly what you need to do and when you're going to do
it. No, you won't end up following it exactly, but it will give you some time
guidelines so you know precisely where you stand in your preparations. Feeling
in control of things will make it more likely that you'll feel stronger and
more able to be in control of your eating.

If you're serving buffet style, know where you're going to put what and make
certain that you have outlets where you need to plug things in. If you need to
use extension cords, try and get some in a color that blends into your
surface and absolutely get some wide, clear tape so that you can tape them down.
You
don't want anyone tripping over them or snagging them with something on the
buffet!

Check to make sure you have appropriate serving dishes for what you make. I
always make a list matching serving dishes to recipes, physically taking the
serving dishes out of wherever they're hiding and sticking little post-a-notes
with the recipe name on each. This eliminates unwanted surprises, like needing
three crockpots when you only have two.

And always, always remember that something is going to go wrong. Don't
castigate yourself, don't worry about it, and sail right on. Face it, do we
remember
the things that went right at past holiday meals? Heck, no! We remember when
Mom forgot to put the lid on the blender before she turned it on. We remember
when Uncle Bruce dropped the turkey on the kitchen floor and stuffing squirted
all over the cabinets. We remember Aunt Ida's crunchy mashed potatoes. We
laugh about it now and it bonds us together. Sometimes having something go wrong
is a good thing, don't you think?

And just in case the holiday stress gets to you anyway and you want to cheat,
read the article I wrote last year, "How To Survive A Holiday Meal." It can't
hurt.

And now for the recipes. Enjoy them and the entire holiday season. I hope
I've made it a little easier for you to stay on plan.

Appetizers

Crabmeat Deviled Eggs
8 eggs
1 6-ounce can crabmeat, drained and flaked
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
small red chilies (optional - for garnish)
16 sprigs fresh parsley (optional - for garnish)) Place the eggs in a large
saucepan or Dutch oven; cover with cold water. Bring to the water to a boil on
high heat. Reduce the heat to low and simmer the eggs for about 15 minutes.
Immediately drain the hot water from the eggs and then run cold water over eggs
to stop the cooking process.

Peel the eggs and cut them in half lengthwise. Scoop the yolks from 4 of the
eggs into a medium bowl. Remove remaining 4 yolks and reserve them for another
use.

Add the crabmeat, mayonnaise, dry mustard and cayenne pepper to the yolks in
the bowl. Mix and mash everything together with a fork until the ingredients
are well blended. Mound the yolk mixture into the center of each cooked egg
white. Garnish each with a parsley sprig and a small sliver of chopped red
chili.

Cover, and refrigerate until serving time.

Make Ahead Tip: You can hard-boil the eggs, peel and slice them and make the
crabmeat/egg yolk mixture up to two days ahead of time. Place the unfilled egg
whites in a Zip Lock bag. Use a straw to suck out as much air as possible
from the Zip Lock bag.

Put the crabmeat/egg yolk mixture in a bowl and cover it with plastic wrap,
pressing the plastic wrap directly on the crabmeat/egg yolk mixture to keep the
air out.

Assemble the eggs either the morning of the party and cover them with plastic
wrap or just before the party, whichever is most convenient for you.

Shrimp-Filled Tomatoes
1 pint large cherry tomatoes
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
1/3 to 1/2 cup finely chopped green pepper
6 ounces small cooked shrimp (salad size)
salt and pepper to taste Slice a thin sliver from the bottom of each cherry
tomato so that they will stand up on the serving plate with keeling over.

Slice off the tops of the cherry tomatoes. With a small spoon, scrape out and
discard seeds and icky stuff. Drain the tomatoes, cut side down, on paper
towels.

Meanwhile, in medium-sized bowl, mix the mayonnaise, lemon juice, mustard,
green pepper, and shrimp. Season to taste with salt and pepper. Fill tomatoes
with the shrimp mixture, using about 1 teaspoon for each tomato.

Make Ahead Tip: Shrimp-Filled Tomatoes can be made a day ahead. Cover with
plastic wrap and refrigerate.

Savory Pecans
2 cups pecan halves
2 tablespoons butter, melted
1 tablespoon soy sauce
1/4 to 1/2 ground red pepper (cayenne) Preheat oven to 300 degrees.

Mix all ingredients thoroughly. Spread spiced and butter nuts on a jelly roll
pan or a large cookie sheet with sides.

Bake about 10 minutes or until pecans are toasted.

Makes 8 servings of 1/4 cup each.

Make Ahead Tip: Savory Pecans can be made up to a week ahead of time and kept
in a tightly closed container. (Hide them from your family, though.)

Asparagus & Ham Roll-Ups
16 medium asparagus spears, trimmed and peeled
1/2 teaspoon butter
1 large shallot or two green onions, minced
1 teaspoon Dijon mustard
2 tablespoon heavy cream
1/2 teaspoon lemon juice
1/2 pound boiled ham, thinly sliced

3 tablespoon Parmesan cheese, freshly grated
1/2 pound Fontina cheese, coarsely grated (This is much easier if the fontina
is very cold)
black pepper to taste
nonstick spray Blanch the asparagus and drain it on paper towels. Set the
asparagus aside to cool.

Melt the butter in small skillet over medium-low heat, add the bit of minced
shallot and saute them until lightly until they are just browned. Remove the
skillet from the heat and stir in the mustard, cream and lemon juice. Whisk to
blend the ingredients well.

Spread a small amount of the shallot/mustard mixture over each slice of ham.
Sprinkle the ham slices with the Parmesan cheese. Divide the fontina cheese
into two equal portions, sprinkle one portion evenly over the Parmesan cheese on
the ham slices.

Place two asparagus spears in the center of each ham slice. Fold the ham
tightly around the asparagus.

Spray an ovenproof serving dish lightly with nonstick spray and arrange the
roll-ups on the dish seam side down. Sprinkle the roll-ups with the remaining
fontina cheese and black pepper.

Bake at 400° until lightly browned and bubbly, about 15-20 minutes.

Makes 8 roll-ups. The recipe can be doubled or even tripled if you're serving
a crowd.

Make Ahead Tip: It is easy to assemble the Asparagus & Ham Roll-Ups up to two
or three days ahead of time and bake them at the last minute.

If you are going to a family party or a neighborhood potluck and they will
not have room in the oven to bake these on the premises, you can bake them at
home and simply reheat them in the microwave when you get there.

Cucumber Bullseyes
large, straight cucumbers
your favorite cheese ball, softened
pimento or canned red chilies (optional - for garnish) Slice the ends off the
cucumbers. With a vegetable peeler, take off alternating strips of the
cucumber skin. Then, with an apple corer, core the seeds from the center of the
cucumbers, leaving as much of the flesh as possible. (If the cucumbers are very
long, it is best to cut them into 6-inch sections to do this.)

Push the cheese ball mixture down into the cored sections of the cucumbers.
Be sure that it is firmly packed in with no gaps. Wrap each section in plastic
wrap and chill.

Before serving, slice the stuffed cucumbers into 1/4-inch slices. If desired,
press a small bit of pimento or red chili into the center of each bullseye
for a Christmassy garnish.

Make Ahead Tip: Cucumber Bulleyes can be made 2 or 3 days ahead of time, but
do not slice them until just before serving.

Rod's Favorite Spread
This is my husband's favorite dip. If I don't hide it, he eats it with a
spoon.
1 8-ounce package cream cheese, softened
2 4-ounce packages chipped beef, shredded or thinly sliced into very small
pieces
1 bunch green onions, chopped (green parts only)
2 teaspoons Worcestershire sauce (or to taste) Use an electric mixer to blend
all the ingredients together. Place the spread in a decorative bowl and cover
it tightly with plastic wrap, pressing the plastic wrap directly onto the
spread so that no air dried it out.

Refrigerate until it is time to serve.

Serve with low carb crackers and fresh vegetables.

Hint: Add one teaspoon of Worcestershire sauce, mix up all the ingredients as
directed above, and taste. If you want more you can always add it, but if you
add too much you can't take it out again.

Make Ahead Tip: Rod's Favorite Spread can be made up to 2 days ahead o time.
Put it in the serving dish or bowl and cover it with plastic wrap pressed
directly onto the top of the spread so that no air dries it out. Put it
waaaaaaaay
in the back of the refrigerator so that no one discovers it before the party!

Real! Rye Crackers
1 7.7 ounce canister Keto Rye Bread Mix
1 1/4 cups warm water
4 tablespoons butter, melted,
additional softened butter for greasing loaf pan Preheat the oven to 350
degrees. Grease a loaf pan with additional softened butter. Set aside.

Mix the warm water and melted butter in a mixing bowl. Add the entire
contents of the Keto Rye Bread Mix. Mix thoroughly and quickly with a fork, but
do
not overbeat. (See directions on the Keto Rye Bread Mix canister.)

Pour mixture into greased loaf pan. Bake at 350 degrees for 30-35 minutes or
until the crust is a nice, golden brown.

Remove the bread from the oven and cool thoroughly on a wire rack. Wrap the
loaf in plastic wrap and cool at least one hour.

Preheat the oven to 200 degrees.

Remove the loaf from the refrigerator and the plastic wrap and slice as
thinly as possible. (I was able to slice the loaf into 30 very thin slices.) Cut
each thin bread slice in half, and place the half-slices on an ungreased cookie
sheet.

Bake in a 200-degree oven for one hour. Turn slices, and continue baking for
1 hour more, or until the crackers and completely dried. Test the crackers for
doneness by pressing into one with your thumbnail. There should be no "give"
or softness. They should be brittle.

Cool the crackers on a wire rack. When Completely cool, place the crackers in
a Zip Lock bag for storage. These keep quite well.

Yield: 60 crackers.

Make Ahead Tip: You could make these tomorrow and as long as you put them in
a Zip Lock bag and don't forget to zip it shut they'll still be good at the
end of the month!

Real! Pumpernickel Crackers
1 7.7 ounce canister Keto Pumpernickel Bread Mix
1 1/4 cups warm water
4 tablespoons butter, melted
additional softened butter for greasing loaf pan Preheat the oven to 350
degrees. Grease a loaf pan with additional softened butter. Set aside.

Mix the warm water and melted butter in a mixing bowl. Add the entire
contents of the Keto Pumpernickel Bread Mix. Mix thoroughly and quickly with a
fork,
but do not overbeat. (See directions on the Keto Pumpernickel Bread Mix
canister.)

Pour mixture into greased loaf pan. Bake at 350 degrees for 30-35 minutes or
until the crust is a nice, golden brown.

Remove the bread from the oven and cool thoroughly on a wire rack. Wrap the
loaf in plastic wrap and cool at least one hour.

Preheat the oven to 200 degrees.

Remove the loaf from the refrigerator and the plastic wrap and slice as
thinly as possible. (I was able to slice the loaf into 30 very thin slices.) Cut
each thin bread slice in half, and place the half-slices on an ungreased cookie
sheet.

Bake in a 200-degree oven for one hour. Turn slices, and continue baking for
1 hour more, or until the crackers and completely dried. Test the crackers for
doneness by pressing into one with your thumbnail. There should be no "give"
or softness. They should be brittle.

Cool the crackers on a wire rack. When Completely cool, place the crackers in
a Zip Lock bag for storage. These keep quite well.

Yield: 60 crackers.

Make Ahead Tip: You could make these tomorrow and aslong as you put them in a
Zip Lock bag and don't forget to zip it shut they'll still be good at the end
of the month!

Real! Melba Toast Crackers
1 7.7 ounce canister Keto Original Bread Mix
1 1/4 cups warm water
4 tablespoons butter, melted
additional softened butter for greasing loaf pan Preheat the oven to 350
degrees. Grease a loaf pan with additional softened butter. Set aside.

Mix the warm water and melted butter in a mixing bowl. Add the entire
contents of the Keto Original Bread Mix. Mix thoroughly and quickly with a fork,
but
do not overbeat. (See directions on the Keto Original Bread Mix canister.)
Pour mixture into greased loaf pan.

Bake at 350 degrees for 30-35 minutes or until the crust is a nice, golden
brown. Remove the bread from the oven and cool thoroughly on a wire rack. Wrap
the loaf in plastic wrap and chill at least one hour.

Preheat the oven to 200 degrees.

Remove the loaf from the refrigerator and the plastic wrap and slice as
thinly as possible. (I was able to slice the loaf into 30 very thin slices.) Cut
each thin bread slice in half, and place the half-slices on an ungreased cookie
sheet.

Bake in a 200-degree oven for one hour. Turn slices, and continue baking for
1 hour more, or until the crackers and completely dried. Test the crackers for
doneness by pressing into one with your thumbnail. There should be no "give"
or softness. They should be brittle.

Cool the crackers on a wire rack. When Completely cool, place the crackers in
a Zip Lock bag for storage. These keep quite well for months.

Yield: 60 crackers.

Make Ahead Tip: You could make these tomorrow and aslong as you put them in a
Zip Lock bag and don't forget to zip it shut they'll still be good at the end
of the month!

Salads

Molded Gazpacho Salad
My stepmother, who is not a low carber, loves this!
1 1/2 cups V-8 Juice
1 small package lemon-flavored sugar free gelatin
1 cup finely seeded and chopped tomato
3/4 cup finely chopped cucumber
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
4 tablespoons thinly sliced green onions
2 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder (optional)
nonstick spray Bring the tomato juice to a boil in a small saucepan. Remove
the saucepan from the heat and completely dissolve the gelatin in the hot
tomato juice. Chill the V-8 Juice/gelatin mixture until it is slightly
thickened.

Combine remaining ingredients in a medium bowl and toss them to mix them
well. Pour the gelatin mixture over the vegetables and seasonings Stir the
vegetables and seasonings into the gelatin mixture.

Pour the gelatin and vegetable mixture into individual dishes, a medium
serving bowl or a gelatin mold. (If you are using a mold, spray it lightly with
nonstick spray first, wiping off any excess spray.)

Chill until firm, a minimum of 3 hours.

Makes 3 2/3 cups or 7 servings.

Make Ahead Tip: The Molded Gazpacho Salad can be made 3 or 4 days ahead of
time and refrigerated until the party.

If you are traveling any distance to your family holiday dinner, carry the
Molded Gazpacho Salad in a cooler with some ice to keep it from softening.

Christmas Cucumber Salad
3 cucumbers, thinly sliced
2 tablespoons chopped fresh chives or chopped green onions (green part only)
2 tablespoons diced red bell pepper
1 cup sour cream
9 slices bacon, cooked crisp and crumbled
pepper to taste
6 butter lettuce leaves or the variety of small lettuce that you prefer.
Place the cucumbers in a large bowl. In a smaller bowl, combine the chopped
chives
or green onions, diced red bell pepper sour cream, and pepper together and
pour over the cucumber slices. DO NOT SALT!

Transfer the salad to a pretty serving bowl, and refrigerate for several
hours.

Just before serving, add salt to taste. Pile cucumber mixture on torn lettuce
leaves and sprinkle with crumbled bacon.

Serves 6.

Make Ahead Tip: You can make the Christmas CucumberSalad the day before, but
do not put it on the lettuce leaves until just before serving.

Spinach and Strawberry Salad
1 package prewashed spinach, stems removed
12 strawberries, cleaned and quartered
12 mushrooms, cleaned and sliced
Ken's Steakhouse Raspberry Vinaigrette salad dressing Remove the stems from
the spinach and tear it into bite-sized pieces. Divide the spinach evenly into
4 salad bowls.

Wash strawberries, remove the green tops, and slice them in quarters.

Distribute 8 strawberry quarters and 1/4 of the sliced mushrooms evenly among
the salad bowls.

Drizzle the raspberry vinaigrette salad dressing over each salad to taste.

Serves 4.

Hint: If you are serving your holiday meal buffet style or attending a
potluck, put the salad dressing into a pretty pitcher or jug. (It's so much
classier
than putting the bottle of dressing out on the table.)

Don't throw out the bottle though, since you may need it to pour leftover
dressing back into.

Make Ahead Tip: Prepare all the vegetables ahead of time and stick them in
Zip Lock bags or rigid containers and refrigerate them until just before the
meal. Slap the salads together at the last minute.

Beverages

Cranberry Damsel Holiday Punch
20 ounces sugar free cranberry-flavored sparkling water
1 packet unsweetened Cranberry Blast Kool Aid powdered drink mix
1 can ounces sugar free orange soda
1 can sugar free lemon lime soda (optional)
1/2 teaspoon orange extract (or to taste)
1 teaspoon lemon juice
5 to 6 packets Splenda (to taste)
6 cups finely crushed or shaved ice Combine all ingredients in a large
pitcher or punch bowl with crushed ice. Stir to combine and serve with the ice
in
large stemmed glasses. (Be sure to give the kids plastic ones!)

Hint: If you like a lighter punch, add a can of sugar free lemon lime soda.

Make Ahead Tip: You can make the punch, omitting the diet sodas and the
crushed ice, the day before and store it in the refrigerator (or in the garage
if
you live where it's cold enough in December).

Just before serving, add the diet sodas and the finely crushed or shaved ice.

Sparkling Mulled Apple Cider

I have served this to non-low carbers without telling them it was low carb,
and they didn't know it was not only sugar free but apple free.
1 can sugar free orange soda
2 packets sugar free apple cider drink mix
1/4 teaspoon lemon extract (or to taste)
2 teaspoons apple pie spice mix
3 33.8-ounce bottles Sam's Choice Cider Apple Burst fruit-flavored sparkling
beverage (available at Walmart) Pour the sugar free orange soda into a
saucepan. Heat the soda, then pour in the 2 packets of sugar free apple cider
drink
mix, the lemon extract and the apple pie spice mix. Stir to blend. (This part
can be done the night before and refrigerated, if you wish.)

Pour 2 bottles of the Cider Apple Burst into a crockpot. Add the
soda/seasonings blend and stir to mix. Set crockpot on high until liquid is
heated
through, then reduce temperature setting to medium or low. Taste test and add
more
Cider Apple Burst if the taste is too strong for you.

Note: Leftovers can be refrigerated and served hot or cold. This would be
nice to keep in a pitcher in the refrigerator to heat on a "per cup" basis as an
alternative to coffee or cocoa in the winter. Serve it cold over ice in the
summer.

Make Ahead Tip: You can complete the first part of the recipe several days
ahead of time and store it in the refrigerator or the garage if you love where
it will be cold enough to do so in December.

When you're ready to serve, combine all the recipe ingredients in the
crockpot and stir them to combine them.

If you have a crockpot with a removable pot, you can heatthe cider in the
microwave before turning the crockpot on.

If your crockpot does not have a removable pot, be sure you get the cider in
it and heating in plenty of time for it to warm up before the party.

Make Ahead Holiday Recipes, Part I: Appetizers

http://health.groups.yahoo.com/group/CarbSmartChoices
http://health.groups.yahoo.com/group/CarbSmartRecipeExchange
http://health.groups.yahoo.com/group/CarbSmartKids
courtesy of CarbSmart.com
Smart choices for your low carb holiday lifestyle.

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