By American Cancer Society
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Additional info for The American Cancer Society's Healthy Eating Cookbook: A Celebration of Food, Friendship, and Healthy Living
Cover and chill for 3 hours or until firm. Unmold mousse onto a serving plate. Arrange crackers or chopped, fresh vegetables around mold before serving. Makes 16 (1/4 cup) servings. Approx. per serving: 54 calories; 2 grams of fat Ginger Steak Rumaki 3/4 pound (1/2-inch thick) lean sirloin, round or flank steak 1/4 cup light soy sauce 1 teaspoon Worcestershire sauce 1 teaspoon onion, minced 1 teaspoon granulated sugar 1 clove garlic, minced 1/2 teaspoon ginger 1 10-ounce can water chestnuts Freeze steak for 30 minutes for easier slicing.
Add salt and white pepper. Makes 6 servings. Approx. per serving: 265 calories; 2 grams of fat Split Pea Soup 1 ham bone from cooked ham 1-1/4 cup (12 ounces) split green peas 8 cups water 4 onions, sliced Salt and pepper to taste Trim any fat from ham bone, but leave meat. Combine all ingredients except salt and pepper in a stockpot. Bring to a boil and skim fat. Lower heat to keep from sticking. Simmer, partially covered, for 1-1/2 to 2 hours or until peas are soft, stirring occasionally. Makes 10 servings.
Combine tomato paste, cheese, basil, and garlic in a small bowl and mix well. Vigorously stir 2 cups of hot soup into cheese mixture then stir cheese mixture into hot soup. Add beans and cook until heated through. Ladle soup into soup bowls. Makes 6 servings. Approx. per serving: 306 calories; 5 grams of fat Cream of Broccoli Soup 3 cups broccoli florets and peeled stems, finely chopped 1-1/2 cups water 1 tablespoon corn oil margarine 1/2 cup onion, chopped 1 tablespoon all-purpose flour 3 cups 1% low-fat milk 1/2 teaspoon salt (optional) 1/2 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon celery seed 1/8 teaspoon cayenne pepper Combine broccoli and water in a 3-quart saucepan and bring to a boil.