DAIRY RECIPES: Cheddar-Ale Soup . . . Greek-Italian Chopped Salad . . . Glazed Bananas with Frozen Yogurt

Cheddar-Ale Soup

1 tablespoon canola oil

1 large onion, chopped

1 12-ounce bottle of beer, preferably mild ale

2 18-ounce bags precooked diced, peeled potatoes

2 14-ounce cans reduced-sodium chicken broth

1 cup water (optional)

2½ cups low-fat or nonfat milk

1 tablespoon flour

2 cups shredded sharp Cheddar cheese

1 small red bell pepper, thinly sliced or finely chopped

Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, until softened, about 3 minutes. Add beer; heat to a boil. Cook 5 minutes. Add the potatoes, broth and water, if needed. Cover; heat to a boil. Reduce the heat to maintain a simmer; cook until the potatoes are tender, about 10 minutes. Remove from the heat; mash the potatoes with a potato masher to the desired consistency.

Whisk milk and flour together in a small bowl; add to the soup. Heat to a simmer over medium-high heat; cook, whisking occasionally, until thickened, about 3 minutes. Remove from heat; stir in 1½ cups of the Cheddar until melted, 2 minutes. Ladle the soup into bowls; garnish with the remaining ½ cup cheese and bell pepper.

Yield: Serves 8.

Approximate nutritional analysis per serving: 257 calories, 11 grams fat (5 grams saturated), 31 milligrams cholesterol, 24 grams carbohydrates, 15 grams protein, 454 milligrams sodium, 3 grams fiber.

Greek-Italian Chopped Salad

6 tablespoons olive oil

3 tablespoons white wine vinegar

1 teaspoon dried oregano

1 small garlic clove, minced

Salt and pepper to taste

6 cups chopped romaine lettuce

1 15½-ounce can garbanzo beans (chickpeas), drained

1 red or other color combination bell pepper, diced

1 cup very thinly sliced red onion

1 cup very thinly sliced fresh fennel bulb

½ cup (about 3 ounces) crumbled feta cheese

2 ounces thinly sliced Italian Genoa salami, cut into strips

¼ cup sliced pitted kalamata olives

1¼ pounds cooked shrimp (optional)

Whisk oil, vinegar, oregano and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

In large bowl, combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if desired. Pour dressing over; toss to coat. Mound salad on platter and serve.

Yield: Serves 6.

Glazed Bananas with Frozen Yogurt

2 tablespoons butter

¼ cup dark brown sugar

¼ teaspoon cinnamon

¼ cup orange juice

3 bananas

3 cups frozen fat-free vanilla yogurt

Heat butter in a small skillet until melted. Add brown sugar, cinnamon and orange juice and cook, stirring frequently, until simmering. Cut bananas in half lengthwise and cut each half into 1-inch pieces. Add bananas to juice mixture, cooking 3 to 5 minutes, turning as needed to coat with mixture. Serve over frozen yogurt.

Yield: Serves 6.

Approximate nutritional analysis per serving: 218 calories, 4 grams fat (2 grams saturated), 10 milligrams cholesterol, 44 grams carbohydrates, 5 grams protein, 108 milligrams sodium, 1 gram dietary fiber.

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