Recipes: appetizers

Makes 24.

Note: From Beth Dooley.

• 1 (8- by 8-in.) square cornbread (homemade or store-bought)

• 2 tbsp. Dijon mustard

• 1/2 c. cranberry sauce (canned or homemade)

• 1/2 lb. thinly sliced country ham

Directions

In a small bowl, mix together the mustard and cranberry sauce. Spread the mixture on both cut sides of the cornbread and lay the ham slices over the cranberry. Put the cornbread halves back together and slice into squares.

Nutrition information per serving:

Calories80Fat3 gSodium270 mgSaturated fat1 g

Carbs10 gCalcium14 mg

Protein3 gChol15 mgDietary fiber1 g

Makes 1 cup.

Note: Serve with rice crackers, bruschetta with sliced smoked turkey, carrot sticks, poached shrimp or grilled chicken wings. It's also a wonderful sandwich spread. From Beth Dooley.

• 1 c. mayonnaise

• 4 tsp. soy sauce

• 1 tsp. sugar

• 2 tsp. wasabi paste

Directions

In a small bowl, whisk together the mayonnaise, soy sauce, sugar, lime juice and wasabi paste.

Nutrition information per 1 tablespoon:

Calories100Fat11 gSodium155 mgSaturated fat2 g

Protein0 gChol5 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.

Makes about 50 crackers.

Note: To toast walnuts, warm in a dry saucepan over medium heat until fragrant. From Beth Dooley.

• 1/2 c. unsalted butter, softened

• 1 egg yolk

• 1/2 tsp. salt

• 1/2 tsp. cayenne

• Pinch freshly grated nutmeg

• 2/3 c. flour

Directions

Preheat the oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper.

Beat together butter and cheese in a large bowl until smooth. Beat in egg yolk, salt, cayenne, nutmeg, flour and toasted walnuts.

Using a teaspoon, drop the dough onto the baking sheets about 3 inches apart. Flatten each to a disc. Bake until golden, about 15 to 18 minutes. Transfer the crackers to a rack to cool.

Nutrition information per cracker:

Carbohydrates2 gCalcium26 mg

Protein2 gCholesterol13 mgDietary fiber0 g

Diabetic exchanges per serving: 1 fat.

Makes 12.

Note: From Beth Dooley.

• 1/4 c. mayonnaise

• 2 tsp. Dijon mustard

• 1/8 tsp. cayenne

• Salt and freshly ground black pepper

• Paprika for dusting

Put the eggs in a 3-quart saucepan and cover with about 2 inches of water. Bring to a rolling boil, reduce the heat and simmer for about 1 minute. Remove from the heat and let stand about 10 minutes.

Transfer the eggs to a bowl of ice and cold water, and let cool for about 30 minutes, then drain.

Peel the eggs and halve lengthwise. Remove the yolks and mash in a small bowl with a fork adding the mayonnaise, mustard, cayenne, salt and pepper. Fill egg halves and top with paprika.

Nutrition information per egg half:

Calories73Fat6 gSodium77 mg

Protein3 gCholesterol95 mgDietary fiber0 g