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Pampered Chef: Need a recipe from the Canadian Season's Best Fall/Winter 2003

  1. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    Hello everyone...if any of the lovely ladies from Canada has a S/B F/W 2003 around I need a recipe for a show this weekend. The host just contacted me and wants me to make the quote "Warm layered Greek Dip" that's in this cookbook I have here in front of me...it's the S/B F/W 2003. I didn't want to appear stupid and I told her I don't have that recipe, have never heard of it, but since she doesn't have access to email (home daycare) I would find it.....now I'm stuck! Of course she's picking up the ingredients but I sure would like to know what tools to bring and the steps involved so that I don't look like a fool!! Could anyone help? I did try Joyce's fine cooking and PC website but nothing with this title. All I know for sure is the cookbook and year, and that it IS a dip and has feta cheese (she just looked at the book,said that's it - it's called..... and it's great! It has feta cheese and we love it)

    I found one called Mediterranean Dip Duo but that isn't served warm and another called Layered Athenian Cheese Spread but it calls for layering it in a SBB and refrigerating for several hours. PLEASE HELP!!

    Jodi
     
    May 9, 2005
    #1
  2. Marg

    Marg Advanced Member

    663
    0
    Warm Layered Greek Dip
    ----------------------

    Ingredients:
    1/2 pkg (250 g) cream cheese, softened 1/2

    1/2 container (8 oz/227g) hummus 1/2

    1/4 cup green pepper, chopped 50 mL

    1 green onion, thinly sliced 1

    1 tsp fresh parsley, snipped 5 mL

    1/4 cup sour cream 50 mL

    1 oz feta cheese, crumbled (1/4 cup/50 mL) 30 g

    1/8 tsp salt 0.5 mL

    1 small clove garlic, pressed 1

    1 small plum tomato, chopped 1

    Baked Pita Chips


    Directions:
    1. Preheat oven to 350°F/180°C. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds to soften. Whisk with Stainless Steel Whisk until smooth; add hummus. Spread evenly in Small Oval Baker using Small Spreader.

    2. Chop green pepper and thinly slice green onion with Paring Knife. Snip parsley with Kitchen Shears. Place sour cream in Small Batter Bowl. Add green pepper, green onion, parsley, feta, salt and garlic pressed with Garlic Press; mix well with Small Mix ‘N Scraper™. Spread over top of hummus layer using Small Spreader.

    3. Bake 10-15 minutes or until bubbly around edges. Sprinkle with chopped tomato. Serve with Baked Pita Chips.

    Yield: 2 cups/500 mL (about 12 servings, 3 tbsp/45 mL per serving)

    Per serving: 85 calories; 2.9 g protein; 6.7 g total fat; 3.1 g sat fat; 4.0 g carbohydrate; 1.3 g fibre; 16 mg cholesterol; 165 mg sodium

    Cook's Tip: Substitute ¼ tsp (1 mL) dried oregano leaves for fresh parsley, if desired.



    Tool Tip:
    Not only are our Kitchen Shears are great for snipping fresh herbs, but they can be used for clipping out coupons, pruning fresh flowers, or opening sealed cake or bread mix packages.


    Here you go!
    If you go onto Consultants Corner and click on Product Information, a drop down menu will appear - click on recipes. You can find recipes from SB back to F/W 2002
     
    May 10, 2005
    #2
  3. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    oh my gosh....thank you so much!!!!

    Marg,

    thank you, thank you, thank you! And also thanks for that info re getting recipes on the website. I was doing just that..BUT...wasn't clicking on the drop down menu.....how stupid can I be!!! Rolling my eyes and laughing hysterically now! :rolleyes: :D

    Hugs,

    Jodi
     
    May 10, 2005
    #3
  4. Chef Kearns

    Chef Kearns Legacy Member Gold Member

    3,345
    6
    I can't believe it!!

    Canadian consultants have a different version of the Season's Best?! What are some of the recipes from this season. I know there are 30 recipes, but I would really appreciate it if you could, I don't know, copy and paste a list of the different recipes.

    Thanks from a friend down south.
     
    May 11, 2005
    #4
  5. Marg

    Marg Advanced Member

    663
    0
    No problem at all, Jodi!


    I'm not too sure if all of the recipes in the Canadian version of SB are different, some may be the same, but here's a list of what's in the S/S 05 collection:

    Appetizers
    Athenian spinach rounds
    Baked pita chips
    Herb & garlic stuffed mushrooms
    Hot broccoli dip
    Layered mexican party dip
    Roasted red pepper & atrichoke spread
    Savoury cheese crostini
    Shrimp wonton cups

    Casual Get-Togethers
    Angel-almond skillet cake
    Caesar salad pizza
    Chicken curry stir-fry salad
    Garden ranch pizza
    Greek chicken stir-fry salad
    Ham & artichoke calzone
    Lemon herb chicken ring
    Mediterranean pita pannini
    Muffuletta sandwich loaf
    Pesto chicken twist

    Keep it Cool
    Curried chicken lettuce wraps
    Ice cream sandwich torte
    Meringue & berries dessert delight
    Pink lady fingers
    Thai vegetable pizza
    Zesty crab salad in cucumber boats

    Desserts
    Banana Toffee pizza
    Caramel & banana dessert enchiladas
    Coconut & mango tart
    Glazed apple wreath
    Mango salsa sundaes
    Pink lemonade dessert squares
    Strawberry bruschetta
     
    May 11, 2005
    #5
  6. pelamm

    pelamm Member

    106
    0
    Mmmmmm, some of those are different from the US version! Wish we could order a copy of SB from other countries, LOL.

    Paula in TN
     
    May 15, 2005
    #6
  7. Marg

    Marg Advanced Member

    663
    0
    PM or email your address to me and I'll send you one!

    marg@empke.ca
     
    May 15, 2005
    #7
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