Title: LUNCH BOX LOLLIPOPS
Categories: Cookies
Servings: 48

2 md Extra-ripe DOLE Bananas
3/4 c Brown sugar, packed
3/4 c Margarine, softened
1 Egg
1 3/4 c Quick-cooking oats
1 1/2 c All-purpose flour
1 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Baking soda
1/2 t Salt
1 1/2 c DOLE Raisins
1 c DOLE Chopped Almonds
48 Wooden popsicle sticks (opt)

Place bananas in blender. Process until pureed; sue 1 cup for recipe.

Beat brown sugar and margarine in large bowl until light and fluffy. Beat
in egg, then 1 cup banana.

Combine oats, flour, cinnamon, nutmeg, baking soda and salt in small bowl;
stir into banana mixture just until blended. Stir in raisins and almonds.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto lightly greased cookie
sheets. Push popsicle stick into center of each, if desired. Flatten tops
of cookies with back of spoon.

Bake in 350′F. oven 15-18 minutes until lightly browned. Cool on wire
racks.

Makes 3 1/2 to 4 dozen cookies.

MMMMM

Popularity: 5% [?]

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

MMMMM

Popularity: 11% [?]

Title: Tomato Basil Cheese Spread
Categories: Appetizers, Dips
Yield: 1 cups

1/4 c Milk
8 oz Fontina cheese, rind removed
1 pk 3 oz. pkg. cream cheese,
Softened
1/8 t Garlic powder
2 T Finely chopped sun-dried
Tomatoes in oil, drained
1 T Chopped fresh basil

Directions;

In food processor bowl with metal blade, combine milk, cheeses and
garlic powder. Process until smooth. By hand, stir in tomatoes and
basil. Spoon into serving bowl. Serve with crackers. Store in
refrigerator

Source Holiday cookbook by Pillsbury
submitted by marina

MMMMM

Popularity: 9% [?]

Title: KARASHI ZUKE (MISO-MARINATED ASPARAGUS)
Categories: Appetizers, Japanese, Vegetables
Yield: 10 servings

6 ea Asparagus stalks; peeled
1/2 c Shiro miso
1 tb Mustard, powdered

Snap the tips from the asparagus and save for future use. Slice the
stalks lengthwise into strips 1/2″ wide, then cut these into 1 1/2″
lengths. Over high heat, bring 2 c water to a boil. Add the
asparagus, return to the boil, and drain immediately in a sieve. Run
under cold water to cool them quickly, and pat dry with paper towels.

In a small mixing bowl, combine the miso with the dry mustard mix
until smooth. Spread half the mixture in a shallow baking dish
cover with a double thickness of cheesecloth the size of the dish.
Place the asparagus in one layer on the cheesecloth cover with
another double thickness of cheesecloth. Top with the remaining miso
mustard mixture. Marinate for about 3 hours at room temperature,
or refrigerate overnight.

Discard the dressing before serving the asparagus.

“Foods of the World” Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens.

—–

Popularity: 4% [?]

Title: LEMON PARTY MERINGUE PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 6 servings

1 Pkg.(4 serving size)Jello
-Lemon flavored pudding and
-pie
Filling
2/3 c Sugar
2 1/4 c Water
3 Egg yolks
2 tb Lemon juice
2 tb Butter or margarine
1 Baked 9″ pie shell,cooled
3 Egg whites
6 tb Sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell. Beat egg whites until foamy
throughout.Gradually beat in 6 tablespoons sugar and continue beating
until mixture will form shiny peaks.Spread over pie filling.Bake @
425 degrees for 5 to 10 minutes or until meringue is delicately
brown.Cool at least 4 hour before cutting.

MMMMM

Popularity: 9% [?]

Title: INDIVIDUAL THAI PIZZAS
Categories: Pizza
Yield: 6 servings

6 Italian bread shells,small 1/3 lb Tiny shrimp,rinsed/drained
1 c Bean sprouts,rinsed/drained 1/4 c Finely chopped green onion
6 oz Jack cheese,shredded Crushed dried red hot
chiles

—————————–THAI PEANUT SAUCE—————————–
2/3 c Smooth peanut butter 2 ts Sugar
2 tb Water 2 tb Seasoned rice vinegar
2 ts Soy sauce 1 ts Oriental sesame oil
2 ts Cider vinegar

1. Place bread shells, cup sides up, on 2 baking sheets, each 12×15".
Spread sauce equally over cups in bread. Scatter bean sprouts equally on
crusts, then sprinkle with cheese.
2. Bake in a 350′F. oven until cheese has melted and begin to brown, 12-15
minutes (if using 1 oven, switch pan positions after 7 minutes). Place
pizzas on dinner plates; top equally with shrimp and onion. Add chilies to
taste; eat with knife and fork, or cut into wedges to pick up and eat.

*** THAI PEANUT SAUCE ***
Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.

—–

Popularity: 6% [?]