
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, August 23, 1995                   TAG: 9508230017
SECTION: EXTRA                    PAGE: 8   EDITION: METRO 
SOURCE: ALMENA HUGHES, FOOD EDITOR
DATELINE:                                 LENGTH: Long

UNEARTH HIDDEN SNACKS, SWEETS AND SIDE DISHES

Have you ever raided your cabinet or refrigerator seeking something different for a snack, dessert or maybe even a quick, light meal? Did you give up in frustration because you thought there was nothing there? Look again; there may be more than you think.

The makers of Quaker products suggest:

Take a sweet rice cake and...

spread it with raspberry preserves or spreadable fruit, topped with sliced fresh peaches for an instant peach melba;

spread it with chocolate or vanilla low-fat frozen yogurt, topped with sliced bananas, strawberries or kiwi;

crumble it over fresh fruit salad or frozen, low-fat yogurt for a new taste/texture treat.

Take a savory rice cake and...

spread it with fat-free, vegetarian-style refried beans, topped with chopped green peppers, salsa and fat-free sour cream;

spread it with sweet and sour sauce and thinly sliced chicken or turkey. Sprinkle with finely chopped green onion and red bell pepper, and drizzle with additional sauce, if desired;

spread it with a combination of drained canned shrimp, fat-free sour cream, dill and a little Dijon-style mustard;

crumble it over soups, stews, chili or fresh greens salads.

The makers of Tribe of Two Shieks hummus suggest using the low-calorie, low-fat, low-sodium puree ...

spread on a fresh, warm bagel instead of cream cheese;

spread on a sandwich in lieu of mayonnaise;

dolloped atop a baked potato instead of sour cream;

as sauce on fettuccini or another favorite pasta, cooked al dente and drained. (In a saucepan, combine 1 cup roasted garlic hummus with 4 Tbsp. water and heat gently. Toss with warm pasta, sprinkle with fresh chopped parsley and serve.)

The makers of Success, Mahatma and Carolina rice say:

create Italian-inspired winners, by combining cooked asparagus tips, roasted pine nuts, red and yellow peppers with hot cooked rice; top with Parmesan cheese. To tomato basil sauce, add cooked zucchini and Italian sausage. Serve over hot cooked rice and top with fresh Parmesan cheese.

hot cooked rice combined with garbanzo beans, shredded carrots, ripe olives, parsley, ricotta or farmer cheese and topped with tomato chili sauce makes a satisfying meatless main dish meal.

savor Southwestern flavor by folding into cooled, cooked rice, fresh cubed avocado, tomato chunks, fresh cilantro and lemon. Add 1 cup uncooked rice to sauteed onions, garlic, 1 can tomatillo, 1 can chopped green chilies, and 2 cups chicken broth. To cooked rice, fold in chopped cilantro; or, combine 1 cup brown rice with 1/2 cup chicken stock, 1 can Mexican-style stewed tomatoes, 1 small can tomato sauce and 1 can Mexican-style corn. Cook 40 minutes.

For perfect side dishes:

prepare rice in beef consomme (instead of water). To cooked rice, fold in sauteed onions, cashews and raisins. Top with sliced green onions.

combine beef consomme (instead of water), brown rice, garlic, oregano, thyme and salt. Cook for 40 minutes. Fold in shredded carrots and red bell peppers.

to rice cooked in chicken stock, add sauteed onion and mushrooms, green pepper and a sprinkle of toasted pine nuts.

cook rice in chicken broth with chopped onion and a clove of minced garlic. To cooked rice, fold in crumbled feta cheese and chopped parsley.

For a quick Hoppin' John, to cooked rice, add 1 can black-eyed peas and sauteed onions, green and red bell pepper and celery, diced ham, then salt and pepper to taste.

For a healthy breakfast treat, fold cooked brown rice into your favorite fruited yogurt. Top with granola and fresh fruit.

And for a delicious dessert, to cooled rice, add fresh raspberries, honey and vanilla yogurt. Top with fresh lemon rind.

Cooking Light magazine's special issue "Quick & Easy Weeknights," on newsstands through Oct. 10, suggests these easy low-fat, fruit-based desserts, ready in under 20 minutes:

saute bananas with brown sugar, cinnamon and a splash of Frangelico (hazelnut-flavored liqueur).

squeeze lime juice over cantaloupe chunks, and sprinkle with chopped fresh mint.

thin peanut butter with honey; add raisins, and use as a dip for apple wedges.

toss fresh blackberries with creme de cassis as a topping for vanilla low-fat ice cream.

marinate fresh strawberry halves in a little balsamic vinegar and freshly ground black pepper.

heat blueberries with orange marmalade and a small amount of orange juice; thicken with cornstarch, and serve over angel food cake.

stir low-fat granola, fresh raspberries and sliced bananas into vanilla low-fat yogurt.

by CNB