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February Meeting Recipes

Beets In Citrus Sauce 
Contributed by Kathy Siglin

1 1/2- 2 lbs. very young beets/ or canned beets
1 1/2 cups liquid from beets
1 lemon
1 Tbs. orange peel grated or, orange zest
2 1/2 Tbs. Sugar
1/2 tsp. salt
1/2 tsp. ground cloves
2 Tbs. frozen orange juice concentrate
1 1/2 Tbs. cornstarch
1 Tbs. butter

Directions:
Cook beets and reserve liquid
Pour liquid into a pot. Add grated peel and juices, sugar, salt and cloves. 
Dissolve cornstarch in enough water to make a smooth paste and add to liquid.
Beat mixture with a whisk and cook until clear.
Add sliced beets and butter then heat. 
Serve hot.

6-8 Servings



Lentil Salad with Feta Cheese
From: 1,001 More Low-Fat Recipes
Edited by Sue Spitler
Contributed by Jessica Grosek

1 1/2 cups dried brown lentils
3 cups reduced-sodium vegetable (or chicken) broth
2 medium tomatoes, coarsely chopped
1/2 cup thinly sliced celery
1/2 cup sliced yellow bell pepper
1/2 cup chopped, seeded cucumber
1/2 cup chopped onion
1/2- 3/4 cup (2-3 ounces) crumbled reduced-fat feta cheese (also tastes good without the cheese)
Balsamic Dressing (recipe follows)
Salt and pepper, to taste
Lettuce leaves

1. Wash and sort lentils, discarding any stones. Heat lentils and broth to boiling in large saucepan; reduce heat and simmer, covered, until lentils are just tender, about 20 minutes. Drain any excess liquid; cool to room temperature.

2. Combine lentils, vegetables, and cheese in salad bowl; drizzle Balsamic Dressing over and toss. Season to taste with salt and pepper. Serve on lettuce-lined plates (also tastes good as a filling for pitas).

Balsamic Dressing
Makes about 1/3 cup

3 tablespoons balsamic, or red wine, vinegar
1-2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves

1.Mix all ingredients; refrigerate until serving time. Mix again before using.

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