Tuesday’s Taste Tempters 4.19.11

Posted: Tuesday, April 19, 2011 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes have been submitted by Rhodes Bake-N-Serv.

Southwest Veggie Sliders

6 Rhodes Warm-N-Serv™ Whole Wheat Rolls, baked according to directions on package
Veggie Patties:
15 ounce can black beans, drained & rinsed thoroughly
4 ounce can diced green chilies
3/4 cup bread crumbs
1 teaspoon smoked paprika
2 cloves garlic, finely chopped
1 egg white
salt & pepper, to taste
1 tablespoon olive oil

Slaw:
1 tablespoon olive oil
1 red or green pepper, finely chopped
1/2 large yellow onion, finely chopped
1 jalapeno pepper, finely chopped
1 clove garlic, finely chopped

Sauce:
1/3 cup low-fat sour cream
1/2 large avocado, mashed
2 tablespoons fresh lime juice

Toppings:
cilantro
pepper jack cheese

Veggie Patties:
Mash black beans with a fork in a medium size bowl. Stir in chilies, bread crumbs, paprika, garlic and egg white. Divide mixture into 6 equal portions and form into patties. Season with salt & pepper and cook in olive oil in a skillet over medium-high heat until nicely browned on both sides.

Slaw:
Saute all ingredients in olive oil over medium-high heat for about 4 minutes or until tender.

Sauce:
Mix sour cream and mashed avocado in a small bowl until smooth. Add lime juice. Slice baked rolls in  half. Lightly toast roll halves in oven. Place patties on toasted buns and top with cheese, slaw, sauce and cilantro.

Fruit Bruschetta

6 Rhodes Warm-N-Serv™Crusty Rolls, thawed
2 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
fresh diced, strawberries, pineapple & kiwi
1/2 cup sour cream
2 tablespoons honey
1 teaspoon lemon zest
2 teaspoons fresh lemon juice

Slice crusty rolls into 1/2-inch thick slices. Place on a baking sheet and brush with melted butter. Combine sugar and cinnamon and sprinkle over slices. Bake at 400 degrees 5-10 minutes or until edges are toasted. Set aside to cool. Place strawberries, pineapple and kiwi in a bowl and toss gently to combine. Place about 1 tablespoon fruit mixture on top of each toasted roll slice. Combine sour cream, honey, lemon zest and lemon juice and mix well. Drizzle over fruit.

Published in The Messenger 4.19.11

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