Betsy, NY (9:11:14 pm) :
Herbed Turkey Roast

Recipe By : Sunset Crockery Cookbook
Serving Size : 10 Preparation Time :10:00
Categories : Crock Pot Dishes Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs turkey breasts -- boned
1/4 c parsley -- chopped
2 tbsps fresh thyme -- minced
salt
pepper
2 ozs Fontina cheese -- sliced
2 ozs prosciutto
4 sprigs parsley or thyme
2/3 c chicken broth
1/3 c dry white wine
2 tbsps cornstarch
2 tbsps cold water

Rinse turkey, pat dry and place, skin down, on cutting board. Sprinkle
meat side with chopped parsley and thyme, season with salt and pepper.
Cover with cheese and prosciutto, overlapping slices. Starting with a
long edge, roll up turkey, firmly, jelly roll style. Overlap 3-4 sprigs
parsley or thyme down length of roll; tie roll securely with string at 2"
intervals. (at this point you may cover and refrigerate until next day)

Place turkey, thyme side up, in slow cooker. Pour in broth and wine.
Cover and cook until meat in thickest part is very tender when pierced
(9-10 hrs).

Carefully lift turkey to a warm platter and keep warm. Skim and discard
fat from cooking liquid; blend in cornstarch (blended with water).
Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until
sauce is thickened.

Remove and discard strings and thyme sprigs from turkey; slice meat 1/4"
thick. Garnish with additional thyme sprigs, if desired. Serve with
sauce.

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Betsy, NY (9:12:40 pm) :
Tortilla Stack

Recipe By : Crockery Favorites
Serving Size : 4 Preparation Time :5:00
Categories : Appetizers Crock Pot Dishes
Beef Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground beef, lean
5 1/3 corn tortillas -- cut into 6 wedges
2/3 can cheddar cheese soup, undil
2/3 pkg taco seasoning mix
2 med tomatoes -- chopped
1/4 c sour cream
1 1/3 c lettuce -- shredded
any other desired toppings

Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of
tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of
soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering
until all ingredients are used. Cover and cook on LOW 4-5 hrs.
Spoon onto individual plates. Top each serving with sour cream, lettuce,
etc.

- - - - - - - - - - - - - - - - - -

Per serving: 417 Calories; 27g Fat (58% calories from fat); 23g Protein;
20g Carbohydrate; 90mg Cholesterol; 355mg Sodium

NOTES : Could be used for dip if tortilla wedges were left out. Use chips
to dip after cooking.

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Betsy, NY (9:19:26 pm) :
Date: Wed, 10 Aug 1994 14:11:15 EDT
From: jenny
Subject: salads

mandarin tuna salad

2 cans tuna(regular size), drained
1 can mandarin oranges, drained
1/4 cup pecans, walnuts, pistachios, almonds or your favorite nuts
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1 teaspoon celery seed
1 generous dash salt and lemon pepper

mix togethre all ingredients; chill. serve on sandwiches or beds of lettuce
for a real tuna salad treat!

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Kathy, IN (9:19:35 pm) : Spinach Orange Salad
Dressing
1/ 4 c oil
2T white sugar
2T white vinegar
1T parsley
s&P
Dash tabasco
Salad
1/4 c sliced almonds sugared in pan with 4 t white sugar
fresh spinach washed dired and chilled
2T chopped green onion
11 oz. mandarin oranges, drained
combine dressing ingredients, cover and shake well and refrigerate
Toss salad ingredients together
At serving time add dressing and almonds and lightly toss
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Lisa R (9:25:15 pm) : Spinach dip

8 oz. sour cream
1 cup mayonnaise
1 pkg. Lipton Vegetable Soup Mix
1 jar chopped pimientos, drained
1 can water chestnuts, chopped
2-3 green onions, finely sliced
1 pkg frozen, chopped spinach, thawed and well-drained.

Mix all ingredients and chill. I serve in a large round loaf bread, with the
removed bread served alongside.
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Betsy, NY (9:27:53 pm) :
Date: Sat, 17 Sep 1994 13:18:11 +0100
From: Lars Larsen
Subject: RCP: Couscous Salad

Couscous Salad with Chicken

From: sbcleek@whale.st.usm.edu (Suzanne Buice Cleek)

1 cup couscous
1 small red onion, chopped
1 tsp salt
1/4 tsp paprika
1/4 tsp cinnamon
1/4 tsp black pepper
1 1/2 cups boiling water
1/2 c sour cream
1 Tbsp lemon juice
1/2 tsp paprika
1 large tomato, chopped
1 bell pepper, chopped
3/4 lb cubed cooked chicken or 2 (5 oz) cans

Combine couscous, onion, salt, 1/4 tsp paprika, cinnamon, and black pepper
in a saucepan. Add boiling water. Cover and let stand 5 minutes.
Combine sour cream, lemon juice, 1/2 tsp paprika in a large bowl. Add
tomato, green pepper, chicken, and couscous.
Serve cold or at room temperature.

My changes: I use a can (approx. 14 ounces) of chicken broth instead
of water and boil the onion in the broth before adding to the couscous (I
am not a raw onion fan).

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Risa G., NJ (9:31:31 pm) : Here is a good one for cooking during hot spells:

Chapati Roll-Ups with Peanut Dressing
(August 1997 Vegetarian Times)

Peanut Dressing

3 T. fresh lemon juice
2 T. honey
1/3 c. unsalted peanuts
1/8 tsp. ground cardamon
1 T. red wine vinegar
1 T. water

Sandwich
15-oz. can chickpeas, rinsed and drained
2 tsp. dark sesame oil
3 cloves garlic
4(8 in.) whole wheat chapatis
1 lg. boiling potato, peeled, steamed,
and coarsely mashed
2 ripe plum tomatoes, thinly sliced
1/2 sm. red onion, thinly sliced
cucumber slices for garnish

Dressing: In food processor or blender, process all ingredients until
smooth, about 1 min. Mixture should be the consistency of creamy salad
dressing. If not using right away, cover and refrigerate (the dressing will
thicken in refrigerator. Simply add small amount of water and stir to regain
desired consistency.)

In food processor, puree chickpeas, sesame oil and garlic until smooth and
creamy. Divide chickpea puree among chapatis, spreading even strips down
middle of each. Top with layer of potato, then tomato and onion. Drizzle
with peanut dressing and roll into cylinder. Place seam side down on serving
plate and garnish with cucumber slices if desired. Makes 4 servings.

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Walter,OH (9:34:25 pm) : I ahve a good recipe. Check this out:

Coke

Buy it in a store.

Sorry I sound like an addvertisment
----------------------------------------------------------------------------
Walter,OH (9:38:26 pm) : For pork Chops, Use a recipe of 2 parts coKe, 1
part ketchup
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Betsy, NY (9:40:24 pm) :
Date: Mon, 13 Jun 1994 09:48:33 EDT
From: Janice Price
Subject: No-bake-cookies

Robert, here are some no-bake cookie recipes that I saved from
either Rec.food.cooking or Rec.food.recipes a while back.

Title: No-Bake Cookies - Chocolate
Categories: Cookies Cool Easy

2 c Sugar
1/2 c Milk
1/4 lb Butter
3 T Cocoa
1 t Salt
3 c Rolled oats
1 t Vanilla
1 c Coconut

Put sugar, milk, butter, cocoa and salt in large saucepan;
bring to a boil. Remove from heat; stir in oats, vanilla and
coconut. Drop from teaspoonfuls onto waxed paper to cool.
Yield: 48 cookies.

Title: No-Bake Cookies - Chocolate Nuts
Categories: Cookies Easy

2 c Sugar
1/2 c Butter
1/2 c Milk
3 c Rolled oats
1 t Soda
6 T Cocoa
1/2 c Coconut
1/2 c Nuts

In saucepan mix together sugar, butter and milk. Bring
mixture to a boil; add remaining ingredients. Drop from a
teaspoon onto waxed paper and cool. Yield: 2 dozen.

Title: No-Bake Fudgies
Categories: Cookies Easy

3 c Rolled oats
1 c Coconut (chopped)
1 c Walnuts (chopped)
1/2 c Cocoa
1/2 c Evaporated milk
1/2 c Butter
1 c Brown sugar
1 c White sugar
1/2 t Vanilla

Mix together oats, coconut and nuts. Combine cocoa,
evaporated milk, butter and sugars in saucepan. Cook over
medium heat to full boil; boil 1 minute, stirring
constantly. Remove from heat; add vanilla. Pour over oat
mixture; blend well. Drop onto waxed paper. If mixture
becomes stiff, heat slightly to soften. Let cookies stand
until firm. Yield: 4 dozen.
Title: No-Bake Cookies - Peanut Oatmeal 1
Categories: Cookies Easy

2 c Sugar
1/2 c Butter
1/2 c Milk
2/3 c Chunky peanut butter
3 c Rolled oats
1/2 t Vanilla

Melt butter in saucepan; add milk and sugar. Boil 3 minutes;
remove from heat. Add peanut butter, oats and vanilla; beat.
Drop on waxed paper by teaspoonfuls. Yield: 3 dozen.

Title: No-bake Cookies - Peanut Oatmeal 2
Categories: Cookies Easy

2 c Sugar
4 T Cocoa
1/2 c Milk
1/2 c Butter
1/2 c Peanut butter
3 c Rolled oats
1 T Vanilla

Boil the sugar, cocoa, milk and butter 1 minute; remove from
heat. Add the peanut butter, rooled oats and vanilla; stir
well until mixture thickens. Drop on waxed paper; let set
until cool. Yield: 2 dozen.

Title: No-Bake Cookies - Peanut Oatmeal 3
Categories: Cookies

1 c Suagr
1/8 t Salt
1/4 c Milk
1/4 c Butter
2 T Peanut butter
1 c Rooled oats
1 t Vanilla

Put sugar, salt, milk, butter and peanut butter in saucepan.
Bring to a rolling boil. Reduce heat to low and cook 3
minutes, stirring often. Stir in rolled oats and vanilla.
Beat until thickened; cool.

------------------------------

Russell,
This is a recipe from my SO's mom. They are very good and very easy. I
hope that this is what you are looking for.

Catherine

No-Bake Cookies

1/2 cup margarine
1/2 cup milk
2 cups sugar
6 Tbsp. cocoa powder
1/2 cup coconut
2 1/2-3 cups oatmeal

Bring margarine, milk, sugar, and cocoa powder to boil for 1 minute. Any
more than this and the sugar will go all funny. Remove mixture from heat
and add in coconut and oatmeal. Drop in spoonfuls on cookie sheet and let
cool in fridge.

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Betsy, NY (9:42:57 pm) : I don't think is the one you meant, but it sounds
good:

Date: Tue, 5 Mar 1996 14:43:50 -0700
To: EAT-L@LISTSERV.VT.EDU
From: matejka@bga.com (Anita A. Matejka)

This is very good! If you don't like cherry pie filling use whatever pie
filling you like best. Enjoy:-)

* Exported from MasterCook Mac *

Cherry Cookie Pizza

Recipe By : ComstockÆ Makin' It Easy Recipes
Serving Size : 12 Preparation Time :0:15 Categories : Cookie And Bar Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Crust---- -- * see note
1 1/3 c margarine -- softened
2 egg whites -- whipped
2 tbsps skim milk
2 tsps vanilla
4 c unbleached flour
1 1/2 c granulated sugar
2 tsps baking powder
----Topping----
16 ozs fat-free cream cheese -- softened
1/4 c powdered sugar -- sifted
21 ozs cherry pie filling -- chilled

Preheat oven to 350. Prepare a 12" pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and vanilla
in a mixing bowl. In another mixing bowl, combine flour, granulated sugar,
and baking powder. Mix wet ingredients with dry ingredients just until
moistened. On a lighty, floured surface, roll dough into a 12" circle. Press
into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool.
Meanwhile, to prepare topping, combine powdered sugar and cream cheese.
Spread over cooled cookie crust to within 1/2" of edge. Spoon cherry pie
filling over cream cheese layer.

- - - - - - - - - - - - - - - - - -
Per serving: 515 Calories; 20g Fat (35% calories from fat); 11g Protein; 73g
Carbohydrate; 6mg Cholesterol; 528mg Sodium

Serving Ideas : Chill until ready to serve and then cut into wedges.

NOTES : * A half of a 20 ounce package refrigerated sugar cookie dough may
be substituted. Use remainder to bake cookies.

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Kathy, IN (9:44:42 pm) : Pampered chef's Taff Apple Pizza
20 oz refrigerated sugar cookie dough
3T flour
8 oz softened cream cheese
1/4 c peanut butter
1/2 c brown sugar
1/2 t vanilla
2 medium granny smith apples
1 c lemon lime soda
cinnamon
1/4 c caramel ice cream topping
1/2 c chopped peanuts
preheat oven to 375 remove 1/2 c cookie dough save for other use. add flour
to remainging dough and knead with hands. press into 14 inch circle on 15
inch baking stone bake 15 - 20 minutes let cool 10 minutes and loosen from
stone. cool completely
Blend cream cheese, peanut butter, brown sugar and vanilla til smooth.
Spread on cooled cookie. Peel and core apples. Dip in soda to prevent
turning brown. Arrange apples on crust sprinkle lightly with cinnamon. Heat
carmel topping slightly and drizzle on apples. Sprinkle with nuts.
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Risa G., NJ (9:49:37 pm) : Grilled Corn Salad with Black Beans and Rice
Eating Well, July/August '97

2/3 c. short grain brown rice
1-15 oz. can black beans, drained and rinsed
3 large ears corn, husked
2 medium red onions, cut into 3/8" thick slices
1 green pepper, cored and quartered lengthwise
1 sm. ripe avocado
1/2 c. chipotle tomato salsa
1/2 c. fresh orange juice
1/2 c. lime juice
3 T. chopped fresh cilantro
1 T. canola oil
3/4 tsp. ground cumin
salt and pepper to taste
Baked tortilla chips (optional)

In a large pot of boiling water, cook rice until al dente, 25-30 minutes.
Drain and rinse. Place in a large bowl, toss with beans and set aside.

Meanwhile, prepare a charcoal fire or preheat a gas grill.

Using a long-handled barbeque brush, lightly oil the grill rack

Grill corn, onions and bell pepper, turning frequently, until tender and
charred, 10-12 min.

cut kernels from cobs and add to reserved rise and beans. Dice bell pepper
and half of the onions; add to rice mixture. Place remaining onions ina
mixing bowl Peel and dice avocado; add half to rice mixture and half to the
bowl with the onions.

In a sm. bowl, whisk salsa, orange juice, lime juice, cilantro, oil and
cumin. Season with salt and pepper. Toss 3 T. of salsa mixture with sliced
onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto serving dish and top with onion-avocado mixture.
Serve with chops, if desired.

makes about 7 cups, for 4 main course or 6 side dish servings.

er, corred and qulenghtwise
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Betsy, NY (9:50:08 pm) :
This one has a shortbread like crust

Date: Wed, 29 Jun 1994 12:55:59 EDT
From: MaryOB@AOL.COM
Subject: Recipe: Fruit Pizza

This recipe was originally made as a pizza. I changed it to a tart. My
husband hates pineapple so I use apple juice for the glaze. Of course any
fruits can be used - I've done blueberries and strawberries for July 4th. I
found that if you cool the glaze it gets way too thick to pour. I kind of
spoon it over the fruit while it is still warm.

* Exported from MasterCook II *

Vanilla Chip Fruit Tart

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1/2 cup powdered sugar
1 1/2 cups flour
1 2/3 cups vanilla chips
1/4 cup heavy cream
3 ounces cream cheese
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
3 whole kiwi fruit
1 pint strawberries

Heat oven 300 . Beat butter and confectioners' sugar until light and fluffy;
blend in flour. Press mixture onto bottom and up side of 12-inch round pizza
pan (or 10 inch tart pan). Bake 20 to 25 minutes or until lightly browned;
cool completely. Prepare Vanilla Filling: spread on cooled crust. Cover;
chill. Prepare Fruit Topping. Cover; chill assembled tart. 10 to 12
servings. For Vanilla Filling: In microwave-safe bowl microwave vanilla
chips
and cream at HIGH 1 to 1 1/2 minutes or until chips are melted and mixture
is
smooth when stirred. Beat in cream cheese. For Fruit Topping: In small
saucepan combine sugar and cornstarch; stir in juices. Cook over medium
heat, stirring constantly, until thickened; cool. Meanwhile slice and
arrange fruit on top of filling; pour juice mixture over fruit.

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Kathy, IN (9:52:29 pm) : Peanut Buster Pizza-Pampered Chef
19.8 oz brownie mix
8 oz softened cream cheese
1 c packed brown sugar
1/4 c creamy peanut butter
2 pkg (1.6 oz ea) peanut butter cups, chopped
1/4 c peanuts, chopped
2 bananas sliced
1 oz. semi-sweet choclate melted
2 t melted butter
preheat oven to 350
prepare brownie mix according to pkg. place parchment on 15 in stone
spread into 14 in circle
bake 20-25 min or until set cool completely
mix cream cheese, sugar and peanut butter til smooth. spread over crust.
sprinkle choped candy and nuts over mixture layer on sliced bananas. melt
choclate and butter together 1 min 30 sec in microwave on hig stir til
smooth. Drizzle over
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Risa G., NJ (9:56:34 pm) : I've got a couple of good BBQ Rubs to make BBQ
easier (I tried one tonight and put the chicken on my grill pan. It was
delicious!!):

Thai Rub
Cuisine Magazine, May/June '97

1/4 c. dried onions
1/4 c. brown sugar
2 T. dried lemon grass
2 T. ground coriander
2 T. dried red pepper flakes
2 T. lime zest (I used kaffir lime leaves, crushed)
4 t. garlic powder
4 t. ground ginger
2 t. ground cumin
2 t. black pepper

Spicy Rub

1/4 c. paprika
1/4 c, blk. pepper
4 t. garlic powder
4 t. cayenne pepper
4 t. dried oregano
4 t. dried thyme

Shake them up. Rub some on each side of your meat or poultry. Refrigerate to
marinate. Grill as you like.

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Jan, IN (9:57:31 pm) : Broccoli Salad
1 bunch broccoli
1 bottle Hormel real bacon pieces
l cup salted sunflower seeds
1/2 cup chopped purple onion
1/2 cup yellow raisins

1 cup Miracle Whip or mayonnaise
1/2 cup sugar
2 T vinegar
Stir and let sit and stir again. Everything can be prepared ahead of time
but put the dressing on at the last minute before serving.
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Annie, TX (10:00:30 pm) : Rum Balls
1 cup vanilla wafers
1 cup pecans
1 cup powdered sugar
2 tablespoons instant cocoa mix
1/2 cup to 1/4 cup rum or bourbon
1 1/2 tablespoons white syrup

Grind wafers and pecans to a mealy mixture. Add powdered suagr and cocoa
mix. Blend thoroughly. Stir constantly adding syrup and rum alternately.
Roll into small balls. If balls tend to stick together, or there is excess
moisture, roll in powdered sugar or coconut. These balls freeze well.
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Kim, LA (10:02:10 pm) : Best Ever Coconut Pound Cake
4 eggs
2 cups sugar
1 cup cooking oil
1 cup buttermilk
2 cups self-rising flour

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Risa G., NJ (10:02:17 pm) : To top anything BBQ or southwestern in nature:

Cilantro Salsa
Kitchen Garden Magazine, August/Sept '97

1 jalapeno pepper, seeded
1 large bunch cilantro, stems removed, about 2 c.
1/2 c. basil leaves
2 T. mint leaves
1 plump clove of garlic
1/4 c. water
1/2 c.+2 T. olive oil
1/4 tsp. ground cumin
1/2 tsp. ground coriander
2 scallions, sliced thin
1-2 limes
salt

Chop the pepper, herbs, and garlic very fine, then combine with the water,
oil, spices and scallions. Add the juice of 1 lime and 1/4 tsp. salt. or
more to taste. Adjust the balance of lime juice to oil if needed. .
Alternatively, chop everything coarse, then puree in blender or food
processor until smooth.

1
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Betsy, NY (10:04:26 pm) :
From: wa6awd@wolfenet.com (Alan Burgstahler)
Newsgroups: rec.food.recipes

Title: Pistachio Fluff
Categories: Desserts
Yield: 3 servings

1 cn Fruit cocktail, drained
1 cn Mandarin oranges, drained
1 cn Crushed pineapple
1 pk Instant pistachio, pudding
1 pk Pecans
1 md Carton of Cool Whip

Drain fruit cocktail and oranges. Mix can of crushed pineapple with
the dry pudding. Add fruit cocktail, oranges and nuts. Mix in Cool
Whip. Chill and serve.

Title: Watergate Salad
Categories: Salads
Yield: 1 recipe

1 Box pistachio pudding
1 Tub cool whip
1 c Walnuts
2 c Green grapes
1 c Pineapple chunks

Make the pudding as directed, then fold in the cool whip. Mix in
everything else and then chill.

Alan - WA6AWD - Kent, WA, USA wa6awd@wolfenet.com

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Betsy, NY (10:14:29 pm) :
From: jills@VNET.IBM.COM
Subject: Memorial Day Jellos: Raspberry Whirl

I made up this recipe once when I was in a screaming
hurry, as a lazy substitute for a more elaborate
jello. As it turned out, everyone kept complimenting
me on it, and asking for a repeat performance.
So, here it is, in all its simplicity:

Raspberry Whirl

1 pkg. raspberry Jello gelatin (may be sugar free)
1 pint red raspberries (optional)
1 - 2 cups Cool Whip or Dream Whip whipped cream

Prepare Jello according to package directions.
Chill until firm.
Add whipped cream and mix by hand, or on low speed
with a mixer. Add more or less, to suit your taste.
NOTE: This does not mix totally. You should see some flecks
of dark red jello amid the resulting pink fluff.
OPTIONAL:
Add all but a handful of the raspberries
and stir in by hand.

Serve in a pretty glass or white bowl, arranging
the remaining raspberries on top.
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Kim, LA (10:17:15 pm) : Here it goes I think I finally got it. Hope everyone
enjoys this one. I have made it very ofen. People always ask me for this
recipe.

BEST EVER COCONUT POUND CAKE
4 eggs
2 cups sugar
1 cup cooking oil
1 cup buttermilk
2 cups self rising flour
1 1/2 teaspoons coconut flavoring
1 small can coconut (or 1 to 1 1/4 cups)
Icing:
1 cup sugar
1/2 cup water
1 teaspoon coconut flavoring
beat well the eggs and sugar. Add cooking oil and buttermilk. Add 2 cups
self rsing flour, 1 1/2 teaspoons coconut flavoring and 1 small can coconut.
Cook in Bundt pan for 45 minutes at at 350 degrees.
Icing: Cook 1 cup sugar, 1/2 cup water, and 1 teaspoon coconut flavoring.
Boil hard for 1 1/2 minutes. Spoon over hot cake while it is still in the
pan. Wait for 7 minutes, then remove cake
from pan.

coconut.

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Lisa R (10:24:52 pm) : I like floats. Here are a few ideas.

Purple Cow
Vanilla ice cream and Grape soda.

Dreamsicle
Vanilla ice cream and Minute Maid orange soda.

Root Beer Float
Vanilla ice cream and root beer.
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Annie, TX (10:26:00 pm) : Fresh Peach Shake
1 fresh peach, sliced
1 egg
1 scoop vanilla ice cream
1/4 t. almond or vanilla extract

In blender jar, blend all ingredients. Pour into tall glass. Serve with
spoon and straw. For a malted, leave out the extract and add 1/2 T. instant
malted milk. Makes 1- 8oz serving.
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Kim, LA (10:30:05 pm) : Now that I finally got this down.
Here's another recipe for the hot summer months. This is also a very non
fattening kind of dessert.
ORANGE DELITE
2 cups lite 'n' lively cottage cheese
2 cups lite pineapple, crushed and in own juice, drain dry
2 cups lite cool whip
1 package orange jello, sugar free
Mix together cottage cheese, pineapple, and cool whip. Sprinkle jello
package over mixture. Mix well. Keep refrigerated.

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Annie, TX (10:31:40 pm) : Lime Punch
1 pkg. lime gelatin
2 c. hot water
2 c. sugar
3 c. cold water
1 c. concentrated lemon juice
1 large can pineapple juice
1 bottle (1 oz.) lemon extract
1 large bottle ginger ale

Dissolve gelatin and sugar in hot water; mix well. Add cold water and lemon
juice. Refrigerate until serving time. Add remaining ingredients using
enough food coloring to obtain desired color.
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Annie, TX (10:31:57 pm) : Lime Punch
1 pkg. lime gelatin
2 c. hot water
2 c. sugar
3 c. cold water
1 c. concentrated lemon juice
1 large can pineapple juice
1 bottle (1 oz.) lemon extract
1 large bottle ginger ale

Dissolve gelatin and sugar in hot water; mix well. Add cold water and lemon
juice. Refrigerate until serving time. Add remaining ingredients using
enough food coloring to obtain desired color.
----------------------------------------------------------------------------
Betsy, NY (10:32:54 pm) :
Sigrun - I've posted a few weeks ago, but you may have missed them

From: The Ripper
Newsgroups: rec.food.recipes

Snapple Iced Tea

From the book by Todd Wilbur.

LEMON
2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or one 16-ounce bottle light corn syrup
1/3 cup plus 2 tablespoons lemon juice

DIET LEMON
2 quarts (8 cups) water
3 lipton tea bags
Twelve 1-gram envelopes Sweet'n Low or Equal sweetener
1/3 cup plus 1 tablespoon lemon juice

ORANGE
2 quarts water
3 Lipton tea bags
3/4 cup sugar or 16-ounce lighty corn syrup
1/3 cup lemon juice
1/8 teaspoon orange extract

STRAWBERRY
2 quarts water
3 Lipton tea bags
3/4 cup sugar or 16-ounce light corn syrup
1/3 cup plus 1 tablespoons lemon juice
1 tablespoon strawberry extract

CRANBERRY
2 quarts water
3 Lipton tea bags
3/4 cup sugar
1/3 cup plus 2 tablespoons lemon juice
2 tablespoons Ocean Spray cranberry juice cocktail concentrate

For any of the flavors, boil the water in a large saucepan. When the
water comes to a rapid boil, turn off heat, put the tea bags into the
water, and cover. After the tea has brewed about 1 hour, pour the sugar
or sweetener into 2-quart pitcher, then add the tea. The tea should
still be warm, so the sugar or sweetener will dissolve easily. Add the
flavoring ingredients (plus additional water if needed to bring the tea
to the 2-quart line). Chill

MAKES 2 QUARTS
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Annie, TX (10:35:06 pm) : Orange Aspic
1 pkg. (family size) orange gelatin
1 1/2 c. boiling water
1 large can (8 oz.) frozen concentrated orange juice

Dissolve gelatin in boiling water. Add orange juice and chill.
----------------------------------------------------------------------------
Betsy, NY (10:37:11 pm) :
From: Miriam Wildeman
To: Multiple recipients of list EAT-L

Chris Ryerson on 1/5 asked for a recipe for tea similar to Snapple or
Arizona brand's flavored teas. This is not at all the same, being thicker
and seedier :-), but it is delicious. The recipe comes from Taste of Home
magazine, June/July 1995.

Iced Strawberry Tea

1 pint fresh strawberries
4 cups cold tea
1/3 to 1/2 cup sugar
1/4 cup fresh lemon juice

Set aside 5 whole strawberries. Puree the rest in blender; strain into a
pitcher. Stir in tea, sugar, and lemon juice until sugar dissolves. Chill.
Serve over ice; garnish with berries.
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Annie, TX (10:43:23 pm) : This dressing is soooo good on a fresh green salad
topped with cold chicken or shrimp.

Tomato Soup Dressing
1 can tomato soup
1 c. vinegar
1/2 c. salad oil
1 1/2 t. worcestershire sauce
2 T. sugar
1 T. chopped green onion
2 t. dry mustard
1 1/2 t. salt
1/2 t. paprika
1/2 t. garlic powder
dash cayenne
Combine all ingredients in a jar. Cover and shake well. Refrigerate. Makes
2 1/4 cups.

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Betsy, NY (10:45:40 pm) :
Title: Bar-B-Q: Smoke-Grilled Salmon
Categories: Fish*shell, Bar-b-q
Yield: 4 servings

1 ts Grated lime rind
1/4 c Lime juice
1 tb Vegetable oil
1 ts Dijon mustard
1 pn Pepper
4 Salmon steaks, 1-inch thick
-[1-1/2 lb]
1/3 c Toasted sesame seed [optl]

In shallow dish, combine lime rind and juice, oil, mustard and pepper; add
fish, turning to coat. Cover and marinate at room temperature for 30
minutes, turning occasionally.

Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased
grill directly over medium heat. Add soaked wood chips. Cover and cook,
turning and basting with marinade halfway through, for 16-20 minutes or
until fish flakes easily when tested with fork.

Per serving: about 225 calories, 30 g protein, 10 g fat, trace carbohydrate.

Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
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Lisa R (10:46:44 pm) : Here you go, guys. this is the recipe that I promised
earlier. I just got my brother on the phone. Remember, the spices are to
taste and to how much sauce that you are making.

Vince's BBQ Sauce

Ketchup
celery seed
garlic
worcestershire sauce
dash of crushed red pepper
Black pepper
Vinegar (to taste)
brown sugar (to taste)
Combine these ingredients until you have it the way you like it and then
heat on med lo until boiling. After it comes to a boil, lower the heat to
low and simmer for five minutes.
It is great on chicken and beef.
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Kim, LA (10:46:44 pm) : Here is a recipe I made in high school in Home-ec.
It was one of the best.
PINEAPPLE TORTONI SICILIAN
1 can crushed pineapple
1 package vanilla pudding mix
1/2 cup sour cream
1 banana, mashed
1/2 cup chopped maraschino cherries
1/2 cup toasted flaked coconut
1/2 cup chopped walnuts
1 cup whipping cream
Drain crushed pineapple, reserving 1 cup juice. Combine package vanilla
pudding, reserved juice and sour cream. Beat until smooth. Stir in banana,
pineapple, maraschino cherries, flaked coconut and chopped walnuts. Fold in
whipped cream. Spoon into dessert dishes, freeze. Stand at room temperature,
thaw slightly before serving.

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Annie, TX (10:50:20 pm) : Good Creamy Dressing

1 c. mayonnaise
1 c. buttermilk
1 package Italian or garlic salad dressing mix
Combine ingredients and mix until well blended. Store in closed container
and keep refrigerated. For added flavor use both Italian and garlic dressing
mixes.
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Candy (11:41:50 pm) : Lemon Sugar:
2 T grated lemon rind
1 c superfine sugar
Superfine sugar made by placing sugar in blender, turn it off & on a few
times. This is a good flavoring for iced or hot tea and for you favorite
fruits
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