December 2000

Fun for the Holidays

Here are some healthy and festive ideas that the children are sure to enjoy.

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Recipes of the Month:

Broccoli Wreath

4 bunches broccoli, cut in florets (about 14 cups)
1 tsp salt
1/2 tsp pepper
1 cup cherry tomatoes

In large saucepan, bring 1 inch water to boil. Add broccoli ; cover and steam 5 minutes. Drain, plunge into ice water, ice cubes work well. Drain. Toss with salt and pepper. Place cherry tomatoes facing down in 12 cup ring mold, bundt pan or angel food cake pan. Carefully, place florets facing sides and bottom of mold. Fill completely and very tightly. Cover with foil. Bake at 350 degrees for 25 minutes. Carefully drain before removing the foil. Invert on a serving plate. Wreath should hold its shape and look just like a holly wreath with berries. The wreath can be made a day ahead and stored in the refrigerator before baking. Bring to room temperature before baking.

Veggie Tree

8 oz. Low fat Ranch Dressing
4 c. broccoli florets
1 broccoli stem
3 - 4 cups cauliflower florets
4-5 cherry tomatoes, quartered
1 med carrot, sliced

Cover the bottom of a 13 x 9 x 2 inch glass dish with dressing. Arrange broccoli in a tree shape and use stem as the trunk. Place cauliflower around tree. Add tomatoes and carrot slices as ornaments.

For questions about this information, contact Amy J. Kolano (608) 266-7124

Last updated on 2/25/2008 11:52:34 AM