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Cooking With Kids: Katie Townsend

Thursday, July 20, 2000

Tested by Kathleen Ganster

Age: 11
Parents: Candice Douglas and Bill Townsend
Community: North Huntingdon
School: Going into sixth grade at Middle School West
Hobbies: Acting class, Girl Scouts, swimming and dancing
Favorite food to cook: Cakes
Favorite foods to eat: Pasta, chicken and potato chips
Plans for the summer: Going to Hilton Head on vacation and swimming


Reduced Fat Dill Dip

Katie's mom taught her how to cook. She enjoys both baking and cooking. This is a recipe that is great as a dip for summer produce, such as cucumbers, zucchini and broccoli. Our grown-up tasters dipped veggies in the dip while the child testers preferred potato chips and pretzels.

1 cup low-fat or nonfat plain yogurt
1 cup mayonnaise
1 cup low-fat or nonfat sour cream
1/4 cup finely minced green onion
1 clove garlic, pressed or finely chopped
1 to 1 1/2 tablespoons dried dillweed *
2 teaspoons dried mint leaves*
2 teaspoons finely minced fresh parsley
Salt and white pepper to taste

Mix all ingredients together and chill for several hours. Taste and adjust seasoning. This dip will keep for several days. It can also be used for a vegetable dip, salad dressing and as a low-fat topping for baked potato. Makes 3 cups.

Tester's notes: Katie recommends that you use Hellman's mayonnaise for this recipe. We used low-fat Hellman's, and it tasted great. We also took advantage of the fresh dill and mint that is now available and doubled the amounts in both cases to make this recipe.


To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture) and a telephone number where the child can be contacted to: Cooking with Kids, Kathleen Ganster, 3142 Camberly Drive, Gibsonia, PA 15044. Questions? Call Ganster at 724-443-1664.



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