HEART HEALTHY COOKING CLASS - Peter's Favorites

Crescent Veggie Appetizers

2 (8 oz.) cans Pillsbury Reduced-fat Refrigerated Crescent Dinner Rolls
1 (8 oz.) package light cream cheese, softened
1/2 cup light sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)

1. Heat oven to 375°, remove dough from cans in rolled sections (2 sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can). Place slices cut side down, on un-greased cookie sheets.
2. Bake at 375° for 11 to 13 minutes or until golden brown. Cool one minute; carefully loosen with spatula and slide onto wire rack to cool.
3. Place on a platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the rolls. Refrigerate until serving time. To serve, just pull apart the slices.

Asparagus Delight

17 ounces frozen asparagus cuts
8 ounces reduced-fat cream of mushroom soup, undiluted
1/2 cup bread crumbs
2 tablespoons margarine, melted
Salt and pepper to taste

1. Steam asparagus for 5 minutes.
2. Mix together soup and seasonings. Add soup mixture to asparagus.
3. Mix bread crumbs and margarine together. Mix half of the bread crumbs lightly into the soup and
   asparagus mixture. Bake at 350° for 15 minutes.
4. Sprinkle the remaining bread crumbs over the top of asparagus and bake an additional 10-15 minutes.

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