Taste of Home - October/November 2006 - Doridro

a floured 2-1/2-in. biscuit cutter. Place 1in. apart on ungreased baking sheets. Bakeat 450° for 8-10 minutes or until goldenbrown. Serve warm. Yield: 15 biscuits.Editor’s Note: Warmed buttermilk will appear curdled.Nutrition Facts: 1 biscuit equals 147 calories,7 g fat (2 g saturated fat), 1 mg cholesterol, 140mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.Diabetic Exchanges: 1-1/2 fat, 1 starch.Peppery Parsnip Fries❧ PREP: 15 min.❧ BAKE: 20 min.Looking for creative ways to useparsnips? These crispy bites from SandyAbrams of Greenville, New York are ahealthier take on popular french fries.8 medium parsnips, peeled1 tablespoon olive oil1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmegCut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag,combine the oil, Parmesan cheese, salt,pepper and nutmeg. Add parsnips, a fewsticks at a time, and shake to coat.Line two 15-in. x 10-in. x 1-in. baking panswith foil; coat the foil with nonstick cookingspray. Place parsnips in a single layer inpans. Bake at 425° for 20-25 minutes or untiltender, turning several times. Yield: 8servings.Nutrition Facts: 1/2 cup equals 156 calories,3 g fat (1 g saturated fat), 2 mg cholesterol,210 mg sodium, 31 g carbohydrate, 6 g fiber,3 g protein. Diabetic Exchange: 2 starch.Lemon Green Beans❧ PREP/TOTAL TIME: 15 min.Delicately seasoned with lemon anddill, these tender green beans fromKara Lee Helminak of South Milwaukee,Wisconsin taste fresh and inviting.They’re a great accompaniment to almostany entree.1 pound fresh green beans,trimmed2 tablespoons lemon juice2 tablespoons olive oil2 tablespoons snipped fresh dill1/4 teaspoon saltPlace beans in a steamer basket; place ina large saucepan over 1 in. of water. Bringto a boil; cover and steam for 8-10 minutesor until crisp-tender.In a jar with a tight-fitting lid, combine thelemon juice, oil, dill and salt; shake well.Transfer beans to a serving dish; add dressingand toss to coat. Yield: 6 servings.Nutrition Facts: 2/3 cup equals 62 calories, 5 gfat (1 g saturated fat), 0 cholesterol, 103 mgsodium, 5 g carbohydrate, 2 g fiber, 1 g protein.Diabetic Exchanges: 1 vegetable, 1 fat.Beef Stew withDilly Dumplings (Below)❧ PREP: 40 min.❧ COOK: 2 hoursFor a comforting meal, try this savorystew from field editor BernadineDirmeyer of Upper Sandusky, Ohio.The combination of fluffy, well-seasoneddumplings and tender meatand vegetables is so good, you’ll wantto serve it to guests.1/3 cup all-purpose flour1-1/8 teaspoons salt, divided1/4 teaspoon pepper2 pounds lean beef stew meat, cutinto 1-inch cubes2 tablespoons canola oil4 cups water2 cups cubed peeled potatoes2 cups sliced fresh carrots2 medium onions, chopped1-1/2 cups sliced celery2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1 bay leafDumplings:1-1/2 cups all-purpose flour1 tablespoon minced fresh parsley3 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon dill weed1 egg, lightly beaten2/3 cup fat-free milk1 tablespoon canola oilIn a large resealable plastic bag, combinethe flour, 1/8 teaspoon salt and pepper. Addmeat; seal bag and shake to coat. In a Dutchoven, brown beef in oil in batches. Add water,stirring to loosen browned bits from pan.Return meat to the pan. Bring to a boil. Reduceheat; cover and simmer for 1 hour.Add the potatoes, carrots, onions, celery,parsley, thyme, bay leaf and remaining salt.Bring to a boil. Reduce heat; cover and simmerfor 45 minutes or until meat and vegetablesare tender. Discard bay leaf.For dumplings, in a bowl, combine theflour, parsley, baking powder, salt, thymeand dill. Combine egg, milk and oil; stir intodry ingredients just until moistened. Dropby tablespoonfuls onto simmering stew.Cover and simmer for 15-20 minutes oruntil a toothpick inserted in a dumplingcomes out clean (do not lift the cover whilesimmering). Yield: 8 servings.Nutrition Facts: 1-1/4 cups stew with 2 dumplingsequals 407 calories, 14 g fat (4 g saturated fat),97 mg cholesterol, 699 mg sodium, 41 gcarbohydrate, 4 g fiber, 28 g protein.www.tasteofhome.com