BON BON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Frozen
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Carol Morgan-FDRF00B
1 9″ cookie pie crust
1 1/4 packages Nestles Bon Bon Ice Cream nu
1 package Instant vanilla pudding
1 3/4 cups Milk
Green food coloring
1 teaspoon Peppermint extract
Melted chocolate
Whipping topping

1.Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon
Ice Cream Nuggets. 2. Mix instant vanilla pudding mix with milk, food coloring
and peppermint extract. Spoon over Bon Bons and freeze 5 hours. 3. Decorate
with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!!

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Popularity: 4% [?]

Tuna-Celery Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Celery — chopped
1 Onion, small — chopped fine
1 1/2 cups Water
1 can Cream of celery soup
1 can Tuna — preferably chunky
1/4 teaspoon Paprika
1/2 teaspoon Salt

Boil celery and onion together in water until tender.
Add cream of celery soup, stir well. Drain and add tuna, paprika and salt. Heat
together under low flame for 5 minutes.

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Popularity: 4% [?]

Title: CHERRY SPICE CAKE
Categories: Diabetic, Desserts, Cakes
Yield: 12 sweet ones

16 oz (1)cn waterpacked cherries
-sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs, separated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt

1. Prepare an 8 inch square cake pan. Oil flour. 2. Preheat oven to
350 F. 3. Drain waterpacked cherries. 4. After cherries have drained
will, measure 1 cup of them and set aside. 5. In blender puree
together 1/2 cup sweet milk with 1/2 cup packed dates. 6. Blend oil,
egg yolks and applesauce. Set aside next to cherries. 7. In a small
bowl beat 2 egg whites until stiff and set aside. 8. In a large bowl
combine flours, dry milk, baking powder, baking soda, salt and
spices. Stir well. 9. Gradually mix blended liquid ingredients into
dry ingredients until well moistened. 10. Gently stir in cherries.
11. Then fold in the egg whites just until combined. 12 Pour batter
into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool
cake to room temperature. 14. Refrigerate covered. < could be used
served as cupcakes> Yield Variation: Substitute 1 cup fresh sliced
strawberries for cherries.

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Popularity: 3% [?]

FEHER PARADICSOMLEVES (WHITE TOMATO SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chicken broth, strong
8 md Tomatoes — peeled
1/2 ts Salt

Combine the broth and peeled whole tomatoes (they
should be VERY ripe). Add salt.
Simmer gently for 1 hour. Remove the tomato pulp and
strain the broth. The soup should remain clear. Adjust
salt if necessary. Serve in cups.

Notes: If you have transparent cups (glass or
crystal), this is the perfect soup to show them off.

MM conversion, upload by DonW1948@aol.com / COH

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Popularity: 3% [?]

Title: ORANGE-AVOCADO SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
6 Thin slices red onion,
-separated Into rings
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and onion on salad greens on 6 salad plates.
Serve with Orange Dressing. 6 SERVINGS; 280 CALORIES PER SERVING.ORANGE
DRESSING Shake all ingredients in tightly covered container.

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Popularity: 8% [?]

Title: GOLDEN ASPARAGUS PROSCIUTTO BUNDLES
Categories: Italian
Yield: 4 servings

12 Thick or 24 thin stalks
-asparagus, trimmed
6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total)
1/2 c All purpose flour, for
-dredging
2 Eggs
1 tb Vegetable oil

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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Popularity: 3% [?]

COLD CUCUMBER AND SPINACH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 bn Green onions, sliced
2 tb Butter
4 c Diced cucumbers
3 c Chicken broth
1 c Chopped, fresh spinach
1/2 c Sliced, peeled potatoes
1/2 ts Salt
1 tb Lemon juice
Freshly ground pepper to
-taste
1 c Light cream
Radishes
Green onions

In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice
and pepper. Simmer uncovered until the potatoes are tender. Transfer
the mixture to a blender in batches and puree. Transfer the puree to
a bowl and stir in the light cream. Let soup cool and chill for
several hours, or overnight. Garnish each serving with thin slices of
radishes and/or green onions.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Popularity: 4% [?]

Hawaiian Cake

Recipe By : Women’s Circle, Home Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese — softened
8 ozs Cool Whip Lite® — thawed
20 ozs crushed pineapple — drained
1/4 c coconut
1/4 c walnuts — chopped
1/4 c maraschino cherries — drained and chopped

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
coconut.

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Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

–
Anita A. Matejka

Texas, USA

Popularity: 7% [?]