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Fine; Dust Jacket - Like New; New York: Clarkson Potter / Publishers; The Pillsbury Company, 1998. First Edition and First Printing. Quarto, jacket, blue boards with white spine with blue imprinting, 352 pp. Fine book, Fine jacket; tiny microflaws. A very handsome copy. A collector's 1st/1st. L23
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A Recipe from Pillsbury Fast and Healthy Cookbook
Spinach and Feta Quesadillas (prep time: 25 minutes)
1 (8 oz.) container (tub) fat-free cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (8-inch) flour tortillas
1 (9 oz.) pkg. Frozen spinach in a pouch, cooked, squeezed to drain
1 medium bell pepper, finely chopped (1 cup)
5 1/2 oz. (1 cup) crumbled feta cheese
In a small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and feta cheese on half of each tortilla; fold tortillas in half.
Heat large nonstick skillet over medium-high heat until hot. Place 2 folded tortillas in a skillet; cook about 2 minutes on each side or until golden brown.
Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.
Yield: 32 appetizers
From Library Journal:
Spinach and Feta Quesadillas (prep time: 25 minutes)
1 (8 oz.) container (tub) fat-free cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 (8-inch) flour tortillas
1 (9 oz.) pkg. Frozen spinach in a pouch, cooked, squeezed to drain
1 medium bell pepper, finely chopped (1 cup)
5 1/2 oz. (1 cup) crumbled feta cheese
In a small bowl, combine cream cheese, garlic powder and pepper; blend well. Spread 2 tablespoons cream cheese mixture on each tortilla. Sprinkle about 2 tablespoons each of spinach, bell pepper and feta cheese on half of each tortilla; fold tortillas in half.
Heat large nonstick skillet over medium-high heat until hot. Place 2 folded tortillas in a skillet; cook about 2 minutes on each side or until golden brown.
Remove quesadillas from skillet; place on platter. Cover with foil to keep warm. Repeat with remaining folded tortillas. Cut each quesadilla into 4 wedges. Serve warm.
Yield: 32 appetizers
Here are low-fat or reduced-fat recipes from Pillsbury's Fast and Healthy magazine, along with tips and techniques, boxes on ingredients, detailed nutrition analyses, and lots of color photographs. Prep times are also given, and most recipes take under 30 minutes. The Pillsbury name and the popularity of the magazine will generate demand; for most collections.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
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- PublisherClarkson Potter
- Publication date1998
- ISBN 10 0609600850
- ISBN 13 9780609600856
- BindingHardcover
- Edition number1
- Number of pages352
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