Recipes for your holiday spread

The folks from French's and Frank's Red Hot have passed along some simple but elegant ideas for holiday spread. Enjoy, and these keep in mind the busy times in which we live.

EDAMAME-AVOCADO DIP
Prep Time: 10 min. Cook Time: 3 min.

1 1/2 cups frozen shelled edamame or frozen peas
1 medium Haas avocado, peeled and pitted
1/3 cup light sour cream
3 tbsp. FRENCH'S® Spicy Brown Mustard
2 medium green onions, chopped
3 tbsp. lime juice
2 tbsp. prepared salsa
1 tsp. minced garlic
1/4 tsp. salt

1. COOK edamame according to package directions; drain and cool. Transfer to food processor.
2. CHOP edamame in processor. Add avocado, sour cream, mustard, green onion, lime juice, salsa, garlic and salt. Process until smooth.
3. SERVE with baked tortilla chips or veggies.

Makes 8 servings (2 cups)
Nutritional Analysis Per 1/4 cup Serving: 98 Calories, 6 g Fat, 1 g Saturated Fat, 0 Trans Fat, 3 mg Cholesterol, 5 g Protein, 7 g Carbohydrates, 3 g Fiber, 200 mg Sodium.

INDIAN CHICK PEA DIP
Prep Time: 8 min. Cook Time:

1 (15 oz.) can reduced sodium chick peas, rinsed and drained
½ cup light sour cream
¼ cup chutney or apricot jam, chopped
¼ cup FRENCH'S® Classic Yellow® Mustard
2 tsp. curry powder
¼ tsp. salt
¼ cup chopped cilantro (optional)

1. BLEND beans, sour cream, jam, mustard, curry powder and salt in food processor until smooth.
2. STIR in cilantro. Spoon into serving bowl.
3. SERVE with crackers or cut-up vegetables.

Makes 8 servings (2 cups)
Nutritional Analysis Per 1/4 cup Serving: 109 Calories, 3 g Fat, 1 g Saturated Fat, 0 Trans Fat, 5 mg Cholesterol, 4 g Protein, 18 g Carbohydrates, 2 g Fiber, 168 mg Sodium.
High-resolution image available courtesy of Frank’s RedHot

FRANK’S® REDHOT® BUFFALO CHICKEN DIP
This robust creamy dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.
Prep Time: 5 min. Cook Time: 20 min.

1 (8 oz.) package Cream cheese, softened
½ cup Blue cheese or ranch salad dressing
½ cup any flavor FRANK’S® REDHOT® Sauce
½ cup Crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

1. HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir until smooth.
2. MIX in salad dressing, Frank’s RedHot sauce and cheese. Stir in chicken.
3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.
Makes 3 1/2 cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed avoce. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 ½ hours until hot and bubbly or on LOW setting for 2 ½ to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

MEDITERRANEAN TUNA SALAD
This light-style tuna salad makes a good first course served over toast rounds.
Prep Time: 10 min. Cook Time:

½ cup reduced-sodium tomato-vegetable juice
4 Tbsp. FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard
2 (6 oz.) cans tuna, packed in water, well drained
2/3 cup chopped roasted red bell pepper
½ cup chopped celery
4 Tbsp. chopped parsley
2 Tbsp. chopped pitted Kalamata olives (about 5)
1. MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
2. SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds.
Makes 4 to 6 servings

Nutritional Analysis Per Serving: 136 Calories, 4 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 30 mg Cholesterol, 18 g Protein, 5 g Carbohydrates, 1 g Dietary Fiber, 392 mg Sodium.

High Resolution Image Courtesy of French’s French Fried Onions

CRISPY ONION VEGGIES

Prep Time: 10 min. Cook Time: 10 min.

1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
1/4 cup all-purpose flour
1 to 2 medium zucchini cut diagonally into 1/4-inch slices
1 egg, beaten

1. CRUSH French Fried Onions in plastic bag using hands or rolling pin.
2. PLACE flour into separate bag. Toss zucchini in flour; shake off excess.
3. DIP zucchini pieces into beaten egg; then toss in crushed onions, a few pieces at a
time.
4. ARRANGE zucchini on greased rack set over rimmed baking sheet. Bake at 400°F
for 10 min. or until tender.
Makes 6 servings
Crispy Onion Mushrooms: Substitute one 10 oz. pkg. whole button mushrooms. Proceed as
above.
Crunchy Double Onion Rings: Crush 2 cups French Fried Onions in plastic bag and toss with
2 Tbsp. flour; set aside. Slice 2 large onions into 1/2 inch thick rings. Coat onion rings in 1/4 cup flour. Dip into 2 beaten egg whites, then into crushed French Fried Onion mixture. Bake according to recipe
above.

SAVORY GRILLED PORK TENDERLOIN
Prep Time: 10 min. Cook Time: 20 min. Marinate Time:1 hour

1 large navel orange
1/3 cup FRENCH'S® Spicy Brown Mustard
2 Tbsp. cider vinegar
2 Tbsp. salt free grill seasoning blend
1 Tbsp. olive oil
1 1/4lbs. pork tenderloin, fat trimmed
1/3cup light sour cream
1/8 tsp. salt

1. GRATE rind and juice orange; reserve juice. Combine mustard, vinegar, seasoning blend, oil and orange rind in small bowl. Reserve 2 tbsp. mixture. Pour remainder into food storage bag.
2. ADD pork; seal bag. Marinate in refrigerator 1 to 2 hours. Discard marinade.
3. GRILL pork over medium-high heat about 20 min. or until no longer pink in center (155°F internal temperature). Let rest 10 min. before slicing.
4. MIX reserved 2 tbsp. mustard mixture, sour cream, salt and reserved juice. Serve with pork.
Makes 4 servings
Nutritional Analysis Per Serving: 207 Calories, 7 g Fat, 3 g Saturated Fat, 83 mg Cholesterol, 30 g Protein, 3 g Carbohydrates, 0 g Dietary Fiber, 324 mg Sodium.

SKILLET CHICKEN IN SESAME GINGER SAUCE
Prep Time: 5 min. Cook Time: 14 min.

4 (5 oz.) boneless skinless chicken breasts
1/3 cup apricot jam
1/4 cup water
3 Tbsp. FRENCH'S® Spicy Brown Mustard
2 Ttbsp. reduced-sodium soy sauce
1/2 tsp. ground ginger
1 tsp. dark sesame oil
1. HEAT large nonstick skillet over medium heat. Cook chicken 12 min. until lightly browned and no longer pink in center, turning once.
2. STIR in jam, water, mustard, soy sauce and ginger. Simmer 2 min., stirring occasionally.
3. STIR in sesame oil. Heat through. Serve with cooked brown rice, if desired.

Makes, 4 servings
Nutritional Analysis Per Serving: 246 Calories, 5 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 78 mg Cholesterol, 30 g Protein, 19 g Carbohydrates, 0 g Dietary Fiber, 549 mg Sodium.