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27
4 ounces Monterey
Jack cheese
2medium onions
2 teaspoons
vegetable oil
2 tablespoons
strawberry-apple jelly
or apple jelly
2 teaspoons dry sherry
1 sheet (from 17
1
⁄4-oz.
pkg.) frozen puff
pastry, thawed
1 egg white, beaten
1
⁄2 cup freshly grated
Parmesan cheese
(see TIPS)
Position 4 mm shredding disc in work bowl. Shred
Monterey Jack cheese. Remove and set aside. Wipe
out bowl if necessary.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Heat oil in large skillet over medium-high heat, until
oil sizzles. Cook and stir for 5 minutes, until onions
are limp and starting to brown. Add jelly and
sherry. Cook and stir for 1 minute, until onions are
coated and liquid is evaporated. Set aside.
Roll puff pastry to 12 x 12-inch square. Place on
ungreased cookie sheet. Cut a
1
⁄2-inch strip from
each edge of pastry. Brush edges of square with
egg white. Fit strips on outside edges of pastry,
cutting at ends to fit.
Bake at 375˚F for 5 to 7 minutes, until pastry puffs
and edges start to brown. Lightly prick top with
fork. Sprinkle Parmesan cheese evenly over pastry.
Top evenly with onions. Sprinkle Monterey Jack
cheese over onions. Bake 15 minutes at 375˚F for
15 to 17 minutes, until pastry is golden brown and
cheese is melted and bubbly. Cool slightly. Cut in
squares.
Yield: 36 squares (12 3-piece servings).
Per serving: About 184 cal, 6 g pro, 13 g car,
12 g fat, 12 mg chol, 277 mg sod.
Cheesy Caramelized Onion Squares
1
⁄4 medium onion, cut
in 1-inch pieces
1 package (8 oz.) light
cream cheese,
softened
1
⁄2 cup light sour cream
1
⁄4 cup reduced-calorie
mayonnaise
1 teaspoon dill
1 teaspoon horseradish
1
⁄4 teaspoon hot pepper
sauce
1 cup (4 oz.) small fully
cooked shrimp
Position multipurpose blade in work bowl. Add
onion. Process until finely chopped, about
5 seconds. Add all remaining ingredients, except
shrimp. Process until smooth and creamy, about
20 seconds, scraping bowl after 10 seconds, if
necessary. Add shrimp. Pulse 3 times, about
1 second each time, until coarsely chopped.
Yield: 2 cups (16 2-tablespoon servings).
Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat,
40 mg chol, 142 mg sod.
Shrimp Dill Dip