phase 1....are these ok??
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| Fri, 11-05-2004 - 9:31pm |
Salsa Shrimp Dip
1/2 c. Phili Light Cream Cheese (this is what I am most confused about)
2 c. salsa
1 can shrimp
1/2 c. chopped celery
1/4 c. green onion
Phili Cucumber and Herb Dip
1 pkg. Phili Cream Cheese (again, is this ok?)
1 c. finely shredded cucumber
1/2 . shredded Kraft Swiss Cheese
1/2 tsp finelt chopped fresh dill
1/2 tsp. lemon juice
1/2 tsp. minced fresh garlic
Mini Florentine Cups - (I hope this one is allowed because I really want to make these!)
1 pkg. frozen chopped spinach, cooked , well drained
1/2 c. Kraft Mozzarella Shredded Cheese
1/3 c. Phili Light Cream Cheese
1 Tbsp. Kraft 100% Parmesan Grated Cheese
1 Tbsp. finely chopped onion
1/4 tsp. garlic powder
24 thin deli style turkey breast
Let me know if these are ok and then I can give you the rest of the recipes to show you how they are made.
Karen

Hi Karen,
Yes, all of these recipes have legal ingredients.
Salsa Shrimp Dip
1/2 c. Phili Light Cream Cheese
2 c. salsa
1 can shrimp
1/2 c. chopped celery
1/4 c. green onion
Beat cream cheese spread in small bowl with electric mixer until creamy; gradually beat in salsa until well blended.
Stir in shrimp, celery and green onions until well blended; cover
Refrigerate at least 1 hr. Serve as a dip with veggies.
Makes 20 servings
Phili Cucumber and Herb Dip
1 pkg. Phili Light Cream Cheese
1 c. finely shredded cucumber
1/2 c. shredded Kraft Light Swiss Cheese
1/2 tsp finely chopped fresh dill
1/2 tsp. lemon juice
1/2 tsp. minced fresh garlic
Mix all ingredients until well blended; cover. Refrigerate at least 2 hrs. or until ready to serve.
Makes 12 servings
Mini Florentine Cups
1 pkg. frozen chopped spinach, cooked , well drained
1/2 c. Kraft Mozzarella Part-Skim Shredded Cheese
1/3 c. Phili Light Cream Cheese
1 Tbsp. Kraft 100% Parmesan Grated Cheese
1 Tbsp. finely chopped onion
1/4 tsp. garlic powder
24 thin deli style turkey breast slices
Preheat oven to 350 degrees F. Mix all ingredients except turkey until well blended.
Flatten turkey slices; place 1 slice in each of 24 miniature muffin pan cups. Fill each with 1 1/2 tsp. of the spinach mixture.
Bake for 15 minutes or until heated through. Serve warm.
Makes 24 servings
**Assemble appetizers in advance; cover and refrigerate. Uncover and bake as directed**
I just got an issue of Kraft's recipe mag w/the Mini Florentine Cups in it!
Bets,
please post the florentine cups recipe in the recipe section below.
TIA!!
Me: 237.4/208.6/200mini/135 final 5'3"