October 19th, 2006 by alice
Tags: Jello, Lemon, Punch
INGREDIENTS
- 1 (6 ounce)packagelemon gelatin
- 1cupboiling water
- 1cupsugar
- 1 (46 ounce)canpineapple juice
- 3cups coldwater
- 2 (2 liter)bottlescarbonated lemon-lime beverageor ginger ale
DIRECTIONS
- In a small bowl dissolve gelatin in boiling water.
- Stir in sugar.
- In 8-quart punch bowl, combine pineapple juice, cold water, soda and gelatin mixture.
- Serve chilled.
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October 19th, 2006 by alice
Tags: Chopped, Dressing, Parmesan, Salad
INGREDIENTS
- 1/2headiceberg lettuce, chopped in bite-size pieces
- 1headromaine lettuce, chopped in bite-size pieces
- 1/4lb italiansalami, finely diced
- 1/4lbmozzarella cheese, finely chopped
- 1cup cannedgarbanzo beans, drained,rinsed(chick-peas)
-
DRESSING
- 5tablespoonsvegetable oil
- 2tablespoonswhite wine vinegaror white vinegar
- 1teaspoondry mustard
- 1teaspoonsalt (optional)
- 1/2teaspoonblack pepper
- 1/2cup gratedparmesan cheese
DIRECTIONS
- Combine salad ingredients in a glass bowl; chill while mixing dressing.
- Combine dressing ingredients in a jar with a tight fitting lid; shake well.
- Pour dressing over salad just before serving and toss lightly.
- Serve immediately.
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October 19th, 2006 by alice
Tags: Crab, Dip, Layered
INGREDIENTS
- 1 (250 g)packagecream cheese, softened
- 1/2cupMiracle Whipor mayonnaise
- 2 (170 g)canscrabmeator shrimp
- 1 (250 ml)jarseafood cocktail sauce
- 1cup choppedgreen peppers
- 1cup choppedgreen onions
- 2mediumtomatoes, seeded and chopped
- 2cups gratedcheddar cheese
- crackers or tortilla chips, for dipping
DIRECTIONS
- Mix softened cream cheese and miracle whip together until smooth.
- Spread into a deep serving dish (at least 2 inches deep).
- Mix the drained crabmeat and the cocktail sauce together and then spread over cream cheese layer.
- Sprinkle chopped green pepper, green onion and tomato over crab layer.
- Cover vegetable layer with grated cheese, cover and refrigerate.
- Serve with crackers or tortilla chips for dipping.
- Can be made 1 day ahead and stored in refrigerator.
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October 19th, 2006 by alice
Tags: Chicken, Curriedpples, Sauteed
INGREDIENTS
- 4boneless skinless chicken breasts
- 2teaspoonscurry powder
- salt & freshly ground black pepper
- 3tablespoonsbutter
- 2apples, peeled and sliced(Spy’s recommended)
- 1/2teaspoonsugar
- 1/2cupdry white wine
- 1/2cupplain yogurtor whipping cream
- 2tablespoons choppedmint
DIRECTIONS
- Trim breasts of fat.
- Season chicken with 1 tsp curry powder, salt and pepper.
- Heat 2 tbsp butter in a skillet on medium heat.
- Add sugar and apples.
- Saute until apples soften- about 8 minutes.
- Remove apples and add remaining 1 tbsp butter to pan.
- Add chicken breasts and remaining curry powder.
- Saute for 5 minutes on each side, or until golden.
- Pour in wine and bring to boil.
- Reduce liquid until only about 2 tbsps remain.
- Reduce heat.
- Add yogurt OR whipping cream.
- Simmer for 2 minutes.
- DO NOT LET THE YOGURT BOIL!
- When sauce is thickened and chicken juices run clear, stir in the apples.
- Sprinkle with chopped mint.
- Serves 4.
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October 19th, 2006 by alice
Tags: Banana, Slush
INGREDIENTS
- 3 ripebananas
- 3cupspineapple juice
- 1 1/2cupsorange juice
- 2tablespoonslemon juice
- 1 (32 ounce)bottlecarbonated lemon-lime beverage, chilled
DIRECTIONS
- In a large non-metal container, combine mashed bananas and juices; mix well and freeze.
- Two hours before serving, remove frozen mixture from freezer; let stand at room temperature.
- Just before serving, stir carbonated beverage into slushy fruit mixture.
- Serve immediately.
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