Russian Tea Cakes (Cookies)

Russian Tea Cakes (Cookies)

In large bowl combine:
1 cup softened butter
1/2 cup sifted powdered sugar
1 tsp vanilla
1/4 tsp salt

Gradually add:
2 1/4 cups sifted flour

Stir in
3/4 cup chopped nuts

Chill dough slightly for easy handling.

Roll into 1 inch ball. Place about 1 inch apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minuets. Do not overbake!!

While still warm roll in sifted powdered sugar.
Re-roll in sugar again after cooled.

Makes 4 dozen cookies.

Plane Snacks - Roast Beef and Red Pepper Sandwiches

Roast Beef and Red Pepper Sandwiches
Source: Better Homes and Gardens
http://recipes.bhg.com


Makes 4 sandwiches

Start to Finish: 15 minutes



Ingredients
1 tablespoon light mayonnaise dressing 1 tablespoon Dijon-style mustard 1 to 2 teaspoons prepared horseradish 2 6- or 7-inch Italian bread shells (Boboli) or Italian flatbreads (focaccia) 10 ounces thinly sliced cooked roast beef 1/4 cup roasted red peppers or purchased roasted red peppers, cut into 1/4-inch-wide strips 2 ounces thinly sliced Monterey Jack cheese 2 cups fresh watercress
Directions
1. Combine mayonnaise dressing, mustard, and horseradish in a small bowl. Carefully slice bread in half horizontally using a serrated bread knife. For each sandwich, spread cut side of a bread half with mayonnaise mixture. Top each with roast beef, red pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Makes 4 servings.

Nutrition facts per serving:
Servings Per Recipe 4 sandwiches
Calories 344
Total Fat (g) 13
Saturated Fat (g) 4
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 66
Sodium (mg) 484
Carbohydrate (g) 26
Total Sugar (g) 0
Fiber (g) 2
Protein (g) 31
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) 55
Calcium (DV%) 19
Iron (DV%) 16
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Cobb Salad Wrap

Cobb Salad Wrap
Source: Better Homes and Gardens
http://recipes.bhg.com

Makes 4 main-dish servings



Ingredients
1/2 cup blue cheese salad dressing 4 8- to 10-inch whole wheat or Southwest-flavored flour tortillas 4 romaine lettuce leaves, ribs removed 4 strips bacon, crisp-cooked and drained 2 green onions, cut into thin strips 2 medium plum tomatoes, seeded and cut into thin wedges 1/2 cup shredded mozzarella cheese (2 ounces) 8 ounces cooked chicken, shredded
Directions
1. Spread salad dressing over one side of each tortilla. Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly. Serve immediately. Or, wrap in plastic wrap and chill up to 4 hours. Makes 4 main-dish servings.

Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
Calories 404
Total Fat (g) 26
Saturated Fat (g) 7
Monounsaturated Fat (g) N/A
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 69
Sodium (mg) 734
Carbohydrate (g) 17
Total Sugar (g) N/A
Fiber (g) 10
Protein (g) 26
Calcium (mg) N/A
Vitamin A (DV%) 11
Vitamin C (DV%) 18
Calcium (DV%) 16
Iron (DV%) 7
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Fruit and Broccoli Salad BHG

Fruit and Broccoli Salad
Source: Better Homes and Gardens
http://recipes.bhg.com
Makes 12 to 16 servings

Prep: 15 minutes
Chill: 1 hour



Ingredients
1 16-ounce package shredded broccoli (broccoli slaw mix) 2 cups seedless red and/or green grapes, halved 2 medium apples, cored and chopped 2/3 cup bottled citrus salad dressing (such as tangerine vinaigrette) 1 cup coarsely chopped pecans or walnuts, toasted if desired*
Directions
1. In a very large bowl combine shredded broccoli, grapes, and apples. Up to 1 hour before serving, pour salad dressing over broccoli mixture; toss to coat. Cover and chill . Transfer to a serving bowl. Sprinkle with nuts; toss again. Makes 12 to 16 servings.
To Toast Nuts: Preheat oven to 350 degree F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, stirring once or twice.

Nutrition facts per serving:
Servings Per Recipe 12 to 16 servings
Calories 219
Total Fat (g) 15
Saturated Fat (g) 2
Monounsaturated Fat (g) 6
Polyunsaturated Fat (g) 4
Cholesterol (mg) 6
Sodium (mg) 131
Carbohydrate (g) 21
Total Sugar (g) 14
Fiber (g) 2
Protein (g) 3
Calcium (mg) N/A
Vitamin A (DV%) 0
Vitamin C (DV%) 32
Calcium (DV%) 3
Iron (DV%) 5
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A


© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snack Herb-Baked Olives From BHG

Herb-Baked Olives
Source: Better Homes and Gardens
http://recipes.bhg.com

Prep: 15 min.
Chill: 2 hr.
Bake: 45 min.



Ingredients
1-1/2 cups mixed imported Greek and/or Italian olives 1/2 cup dry white wine 1/4 cup olive oil 2 4-inch sprigs fresh rosemary 1 tablespoon finely shredded orange peel 2 tablespoons orange juice 1 tablespoon snipped fresh rosemary 1 tablespoon snipped fresh parsley 3 cloves garlic, minced 1/8 teaspoon ground black pepper
Directions
1. In a 15x10x1-inch baking pan, combine olives, wine, 1 tablespoon of the olive oil, and rosemary sprigs. Bake in a 375 degree F oven for 45 to 60 minutes or until most of the liquid is absorbed, stirring occasionally.
2. Meanwhile, for dressing, in a small bowl, combine remaining 3 tablespoons olive oil, orange peel, orange juice, snipped rosemary, parsley, garlic, and pepper.
3. Pour dressing over olive mixture; toss gently to coat. Transfer olive mixture to a serving bowl. Cover and chill for at least 2 hours. Makes 6 servings.
4. Make-Ahead Tip: Prepare olives as directed. Transfer to an airtight container and chill for up to 1 week.

Nutrition facts per serving:
Calories 155
Total Fat (g) 14
Saturated Fat (g) 1
Monounsaturated Fat (g) N/A
Polyunsaturated Fat (g) N/A
Cholesterol (mg) 0
Sodium (mg) 377
Carbohydrate (g) 4
Total Sugar (g) N/A
Fiber (g) 2
Protein (g) 0
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) N/A
Calcium (DV%) N/A
Iron (DV%) N/A
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A

© Copyright 2006 Meredith Corporation. All Rights Reserved.

Plane Snacks - Trail MIx

Trail Mix
Source: Better Homes and Gardens
http://recipes.bhg.com

Makes about 13 cups (twenty-six, 1/2-cup servings)

Prep: 15 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour



Ingredients
1 9- to 9-1/2-ounce package ranch-flavored whole grain crackers or thin wheat crackers 1 5-ounce package southwestern-spiced sweet potato sticks or 3 cups shoestring potatoes 1 12-ounce can honey-roasted peanuts (2-1/3 cups) 1 3-ounce package freeze-dried roasted sweet corn or one 4-ounce container freeze-dried whole kernel corn 1/4 cup butter 1-1/2 teaspoons dried sage, crushed 1 7-ounce package chocolate-covered raisins (1 cup)
Directions
1. Preheat oven to 300 degree F. In a large shallow roasting pan combine crackers, sweet potato sticks, peanuts, and corn.
2. In a small saucepan heat butter and sage over low heat until butter is melted. Drizzle butter mixture over cracker mixture; mix well. Bake, uncovered, for 20 to 25 minutes or until lightly toasted, stirring twice. Spread mixture on a large piece of foil to cool. When cool, stir in chocolate covered raisins.
3. Store in an airtight container up to 2 weeks. Makes about 13 cups.

Nutrition facts per serving:
Servings Per Recipe about 13 cups (twenty-six, 1/2-cup servings)
Calories 209
Total Fat (g) 12
Saturated Fat (g) 3
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 7
Sodium (mg) 159
Carbohydrate (g) 21
Total Sugar (g) 8
Fiber (g) 2
Protein (g) 5
Calcium (mg) N/A
Vitamin A (DV%) N/A
Vitamin C (DV%) 1
Calcium (DV%) 2
Iron (DV%) 3
Starch (d.e.) N/A
Fruit (d.e.) N/A
Milk (d.e.) N/A
Other Carbohydrates (d.e.) N/A
Vegetables (d.e.) N/A
Very Lean Meat (d.e.) N/A
Lean Meat (d.e.) N/A
Medium-fat Meat (d.e.) N/A
High-fat Meat (d.e.) N/A
Fat (d.e.) N/A


© Copyright 2006 Meredith Corporation. All Rights Reserved.