Metro Detroit Supper Club

[Molli526]

We had a great time last night. If I must say, the food was superb.

We had

Yogurt Cheese with Cucumbers and Garlic on Wheat Bread

This is similar to the sauce used for gyros. Very Garlicky and good.

Romaine Salad With Tangy Lemon-Dijon Dressing

Similar to a Caesar Salad, but without the fat. Nice taste.

Green Bean-and- Feta Saute

This is an excellent vegetable side dish. Nice flavors throughout. Very bright and colorful.

Ginger Lime Sweet Potatoes

Wonderful. These were the hit for dinner. Nice tangy taste from the lime and not overly sweet. IMO, 10/10!

Ham with Champagne and Vanilla Glaze

Very good. Was easy in preparation and the glaze was wonderful. We thought it would be nice over ice cream too :)

Double Coconut Cake

This was so good. It made a nice presentation. The cake was very moist with a nice coconut flavor. Very easy to make.

[Peggy]

Molli,

Thanks for the report and the reviews. Can you point me in the right direction for the Green Bean and Feta Saute recipe? Which issue was it in? I have all issues back to 1995, so hopefully I will it somewhere.

Thanks!

Peggy

[Molli526]

* Exported from MasterCook *

Green Bean-and-Feta Saute

Recipe By :Cooking Light Magazine. April 1999. Page: 166.
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 cup green beans -- (1/2 pound) (1-inch) cut
1/2 cup chopped onion
1/2 cup red bell pepper -- 1-inch-thick strips
1 Dash crushed red pepper
1/2 cup artichoke hearts -- drained canned quartered
1/4 cup vegetable broth
2 teaspoons lemon juice
2 tablespoons feta cheese -- (1/2 ounce) finely crumbled

Directions.
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add green beans, onion, bell pepper, and crushed red pepper; saute 3 minutes. Add artichokes and broth; cook until liquid is reduced to 2 tablespoons (about 30 seconds). Stir in lemon juice; sprinkle with cheese. Yield: 2 servings (serving size: 1 cup).





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Per Serving (excluding unknown items): 110 Calories; 3g Fat (20.4% calories from fat); 5g Protein; 19g Carbohydrate; 6g Dietary Fiber; 9mg Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Peggy]

Molli,

Thanks so much for posting that for me! I am always on the look out for new vegetable recipes and that one looks good.

Peggy