10k Food Recipes

19 oz Can pineapple chunks

1 1/2 c Pineapple juice

3 pk Cherry jello

1/2 c London cuvee superieur red

1/2 ts Nutmeg

16 oz Dark sweet cherries drained

1/2 c Chopped pecans

Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and 1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm.

Unmold and serve on salad greens.

1 ea Cabbage, finely sliced

1 ea Large onion, finely sliced

1/2 c Vinegar

1/2 c Vegetable oil

1/3 c HONEY

3/4 t Dry mustard

3/4 t Salt

1/2 t Celery seed

2 ea Carrots, grated (optional)

Place cabbage and onions in a large bowl. Mix together the vinegar, vegetable oil, HONEY, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours. Will keep refrigerated for several days. Serves 10-12. From Connecticut Honey by Eastern Connecticut Beekeepers Association with the support of The Connecticut Department of Agriculture No copyright shown

1/4 c Plus 1T sour cream

1/4 c Buttermilk

1 T Cider vinegar

1 t Worcestershire sauce

2-4 dashes hot sauce

1 1/4 t Sugar

1 t Celery seed

1/2 t Salt

1/2 t Freshly ground pepper

1 lb Cabbage (1 small head)

6 T Chopped red onion

1/4 c Chopped parsley

2 T Chopped fresh basil (OPT)

In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper. Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage; cut out the core. Using a mandoline or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds. In a large bowl, toss the cabbage with the red onion, parsley, and the dressing. At this point the slaw can be refrigerated for up to 1 hour before serving. Add the basil, if desired, at the last minute. Nutritional info per serving: 59 calories; 1.9 G protein; 2.8 G fat; 7.4 G carbohydrate.

1 pk Cherry flavored gelatin

1 lb Cn whole cranberry sauce

1/4 c Pecans

1 c Hot water 1/2 c Diced celery 1 c Dairy sour cream

Dissolve gelatin in hot water and chill until thickened, but not firm. Break cranberry sauce into small pieces with fork. Add to gelatin with celery and nuts. Fold in sour cream and chill until firm. Source: ABILENE COOKBOOK Posted by Ken Strei ___ Blue Wave/QWK v2.12 ~– Maximus/2 2.01wb * Origin: Hub/2 (1:382/1201) =========================================================================== BBS: DomTech OS/2 Date: 12-03-93 (19:05) Number: 169 From: KAREN MINTZIAS Refer#: NONE To: RICARDO LANDRAU Recvd: NO Subj: mealmaster software Conf: (6) Cooking

1 lb Fresh cranberries

1 c Apples; chopped

1 c Nuts; chopped

1 c Crushed pineapple;

- save juice 1 c Celery; chopped

3 Bananas; sliced

3 sm Lemon jello

3 c Sugar

In blender, chop cranberries. Add juice from pineapple and water to equal 3 cups. Boil for 5 minutes, until thick. Add jello. Take off heat. Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.

1 1/4 lb Fresh Fennel

1 ts Grated Orange Rind

1/4 ts Salt

1/8 ts Pepper

1/4 ts Fennel Seeds Crushed

1/4 c Unsweetened Orange Juice

1 tb Olive Oil

1 Seedless Oranges, Each

Peeled & Cut Crosswise Into 8 Slices 2 Pink Grapefruit, Each

Peeled & Cut Crosswise Into 4 Slices 1 sm Purple Onion Sliced Rings

1 sm Head Radicchio

Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. O.)

2 Avocados

1/2 lb Crabmeat

1 ds Hot pepper sauce (opt.)

1/4 c Minced celery

Mayonnaise Lemon juice MSG (optional) Salt, pepper Shredded lettuce 4 Hard cooked eggs; chopped

4 Anchovy fillets

4 Strips pimiento

1 Lemon; cut in 4 wedges

1 Tomato; cut in 4 wedges

Black olives Parsley sprigs ————————-HERBED MAYONNAISE DRESSING————————- 1 c Mayonnaise

1 ds Tarragon

1 ds Chervil

2 T Chopped chives

2 T Tomato puree (or more)

Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, MSG, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

1 c Strawberries; quartered

1 c Cantaloupe; chunked

6 Strawberries; whole

1 Apple; cored and chopped

20 Grapes; seedless green

1/2 c Pineapple; chunked

1/2 c Mandarin orange sections*

1 1/2 c Topping*

2 tb Coconut; shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c. fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry. 1 serving=116 calories.

1/4 c White Wine Vinegar

1 tb Olive Oil

1/2 ts Sugar

1/2 ts Salt

1/2 ts Dried Basil; Crushed

1/8 ts Black Pepper

4 c Potatoes; Cooked And Sliced

1 c Fresh Blueberries

1/2 c Cucumber; Diced

1/2 c Carrot; Shredded

2 tb Scallions; Chopped

2 tb Parsley; Chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper

1 pk Raspberry Jello

1 c Boiling water

1 pk Frozen raspberries

1 cn Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook