Lemon Chiffon Fruit Dip Tartes

1/2 pkg. of low Fat Cream Cheese
2 Tbsp of Vanilla yogurt
4 Tbsp of Light Cool Whip
2 Tbsp VE Lemon Chiffon Dip
Baked mini tart shells

1. Beat together half a brick of low fat cream cheese, vanilla yogurt, Light Cool Whip and Lemon Chiffon Dip
2. Put into baked mini tart shells. You may have a little left over, after filling 18 tart shells but that's okay you can "lick the bowl".

NOTE: This would be a great icing on a white or lemon cake, just add more Cool Whip.

Malaysian Satays

Yield 8 satays
1-lb pork, lamb or beef fillets
1 onion
2 crushed garlic cloves
2 slice fresh ginger or galangal
2 tsp VE Malay Seasoning
1 Tbsp Brown sugar
1 Tbsp lemon juice

1. Slice meat into very thin strips.
2. Combine remaining ingredients in a food processor and process until it forms a smooth paste.
3. Combine meat with paste and place in plastic bag and allow to marinate in fridge overnight.
4. Soak skewers in water for 45 minutes before using.
5. Thread meat onto skewers and grill for 3-4 minutes on each side. Brush frequently with remaining marinade while grilling.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

Fast n' Easy Chili

by Sandy Savage
Serves 6

1 1/2 lbs lean ground beef
1 cup tomato sauce 1 1/2 cups water
1 - 2 Tbsp VE 3 Onion Dip Mix, or to taste
1 Tbsp VE Chili Powder, or to taste
1 19oz can red kidney beans, drained

1. In a large frying pan over med-high heat, brown ground beef. Drain. (Rinse with hot water to remove more grease.) Return to frying pan.
2. Add remaining ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 20 minutes, stirring occasionally.

Simple Pasta Salad

Colored rotini pasta
1/2 pepper chopped (use red or yellow for added color)
1 stalk chopped celery
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 teaspoon VE Herb and garlic
1/4 cup fresh parmesan cheese
1 teaspoon VE 3 onion mix
1 teaspoon VE Pasta seasoning

1. Combine pasta, pepper, celery and onion. Set aside.
2. Combine ingredients for dressing. Add to pasta mixture; toss to combine. Chill before serving.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Holiday Hash Browns

1/4 cup butter, melted
2 cups light sour cream
2 Tbsp VE 3 Onion Dip Mix
2 tins cream of mushroom soup
2 cups old cheddar, grated
1 kg bag frozen hash browns
Parmesan Cheese

Mix first 5 ingredient together and pour over hash browns. Toss to cover. Put hash brown mixture in a 9 x 13 pan. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour.

Festive Tossed Salad

Dressing
1/2 cup sugar
1/2 tsp VE Sea Salt
1-2 tsp VE 3 Onion Dip Mix
2 Tbsp Lemon Juice
1/3 cup VE Raspberry Vinegar
2/3 cup olive oil
2-3 tsp poppy seeds

Combine sugar, salt, Onion Dip Mix, Lemon juice and raspberry together in a blender. Blend until will mixed. Mix in olive oil and poppy seeds then set aside.

Salad
10 cups Romaine Lettuce
1 medium pear, cubed
1 cup Swiss cheese, shredded (opt.)
1/2 cup dried cranberries or VE Dried Fruit
1 medium apple, cubed
1 cup cashews, chopped

Put salad ingredients in a large salad bowl and toss. Pour prepared dressing over salad and serve immediately.

Ginger Cream Scallops

2 Tbsp VE THAI SEASONING
1/4 cups olive oil
2 lb. lg. scallops, patted dry
1 1/2 tsp VE CHILI POWDER
1 Tbsp olive oil

SAUCE:
2 Tbsp butter
2 Tbsp oil
2 Tbsp shallot, finely chopped
2 Tbsp garlic, finely chopped
1/4 cup fresh ginger, peeled & finely chopped
1/2 cup white wine
1 Tbsp fish sauce, or chicken stock
VE WHITE PEPPER
3/4 cups coconut milk
1 1/4 cup whipping cream

1. Mix together Thai Seasoning, Olive oil and Scallops. Cover and refrigerate for 3 hours.
2. In large frying pan, over high heat, add 1 Tbsp of olive oil. Add scallops cook for 2-3 minutes on each side. Remove from heat and allow to drain on paper towels.
3. Sprinkle with CHILI POWDER. Set aside.
4. Sauce: Melt butter and oil over high heat. Sauté shallots, garlic and ginger for 2 minutes. Add white wine, fish stock and white pepper. Bring to a boil. Reduce heat to medium and cook for 3 minutes more. Increase heat to high and add coconut milk; bring to a boil. Stir in whipping cream and again bring to a boil. Reduce heat to low and allow to simmer until reduced by half. Strain & keep warm.
5. Serve Scallop mixture over a bed of rice. Top with sauce.

Thai Hot and Sour Soup

Makes 4 Servings

5 cups chicken stock
3 cups shrimp, peeled & deveined
2 cups straw mushrooms or shitake
2 Tbsp VE THAI SEASONING
1 tsp fresh ginger
7 Tbsp Thai Fish sauce
5 Tbsp lemon juice
1/3 cup cilantro

1. In a large soup pot over med-high heat bring chicken stock to a boil.
2. Add shrimp, mushrooms, THAI SEASONING, and ginger. Bring to a boil again.
3. Add fish sauce, be sure to stir well, then remove pot from heat.
4. Stir in lemon juice and cilantro. Serve hot.

Oriental Dressing

1/4 cup vegetable oil
1 Tbsp sesame oil
1 Tbsp lime juice
1 Tbsp soya sauce
1/4 tsp sugar
1 Tbsp VE ORIENTAL STIR FRY SEASONING
Oriental Noodles, cooked

1. Mix all ingredients together well.
2. Pour over cold oriental noodles and toss. Add sliced vegetables or spinach.