This is what I served at Sophie's first birthday party.
Tomato Basil Fettuccine
Snow Covered Fruit Salad
Green Salad
Cheese & Crackers
French Bread
Pumpkin Cake
Tomato Basil Fettuccine
from
Taste of Home magazine
I added garlic. I also add Fri-Chik when I don't have to worry about a non-vegetarian crowd, and I like to add fresh mozzarella when I can find it. Our guests said that they could smell wonderful things even from outside the house.
8 ounces uncooked fettuccine
I used a variety of smaller pasta shapes for the little ones
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter or stick margarine
I used olive oil.
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
I used full fat evaporated milk.
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in milk.
Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Yield: 4 servings
Snow Covered Fruit Salad
from
The Healthy Baby Meal Planner
1 peach, skinned, pitted, and cut into small pieces
1 papaya, peeled, seeded, and cut into small chunks
8 strawberries, washed, hulled, and cut into quarters
2 oranges, peeled, white skin removed, and cut into chunks
1 tablespoon blueberries or raspberries
1/2 small cantaloupe melon, flesh removed and cut into chunks
1 cup cherries, pitted and halved
1 small wedge of watermelon, flesh removed and cut into chunks
2 kiwi fruit, peeled and sliced
juice or 1 orange
2 cups plain yogurt
2 tablespoons honey
2 tablespoons wheatgerm or muesli (optional)
Combine all the fruits together in a large bowl. Pour the orange juice over them and mix well.
Mix the yogurt with the honey and wheatgerm or muesli, if using, and pour over the fruit just before serving.
Makes 5 adult portions.
Pumpkin Cake
You can find the recipe for Sophie's
Pumpkin Cake online. I thought it turned out very cute, especially for my first cake decorating attempt. However, I like the following recipe better as far as taste goes.
Ribbon Pumpkin Bread
from
Taste of Home magazine
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
2 egg whites
BATTER:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tablespoon canola oil
1-2/3 cups all-purpose flour
1-1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup chopped walnuts
I left the walnuts out so Sophie could have some too.
For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to pumpkin mixture. Stir in walnuts.
Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.
Yield: 2 loaves (14 slices each).
