Form into marble-sized balls,
Bake at 350°F for 15-18 minutes.
Great accompaniment to red wine.
Roll piecrust to a 13" circle on a lightly floured surface.
Sprinkle 1 tsp. cinnamon-sugar over banana slices.
Brush border of dough with water; sprinkle with
Bake for 30 min. or until crust is golden.
Carefully slide tart onto a serving platter.
Place jelly in a small saucepan, and cook over medium heat 10 min. Drizzle jelly evenly over each serving.
RECIPES FOR
JULY 2000
RED, WHITE AND BLUE DESSERT
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond
2 cups whipping cream, whipped
2e quarts strawberries, halved, divided
2 quarts blueberries
In mixing bowl, beat cream cheese, sugar, and extracts until fluffy.
Fold in whipped cream. Spoon a third of the mixture into a 4-qt. bowl.
Reserve
19 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries.
Spread remaining cream mixture over top.
Use the reserved strawberries and blueberries to make a "flag" on top.
Store in the refrigerator.
from A Taste of Home-June/July 1999
ref:7/1/00
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SEARED AHI SALAD
16 oz. fresh Ahi steak
black sesame seeds
4 tsp. vegetable oil
1 head romaine lettuce, chopped
8 slices avocado
8 slices fresh tomato
1 cup Caesar salad dressing
4 tb. grated parmesan cheese
Coat Ahi with sesame seeds.
Cover bottom of heavy skillet with vegetable oil.
Heat on medium-high. When oil is hot, sear Ahi steak
for approximately 30 seconds on each side.
Remove, let cool and slice into strips.
Mix together lettuce and dressing.
Place salad on serving plate and top with Ahi strips,
avocado slices, tomato slices and Parmesan cheese.
ref:7/08/00
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COOL WHIP CAKE
Crust:
1 ½ c. flour
1 stick oleo
½ c. chopped nuts
Filling:
8z. cream cheese
1 c. powdered sugar
½ lg. cool whip
Sliced bananas
2 boxes instant pudding
3 c. milk
Mix crust ingredients together and press into 9x13" pan.
Bake 375°F for 15 min. Cool.
Mix cream cheese, powdered sugar & ½ cool whip.
Cover cooled layer with bananas.
Mix pudding with milk and layer next.
Top with rest of cool whip.
Thanks, Aunt Mary
from: Sandisfield, MA
ref:7/15/00
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CHEESE THINGS
8 oz sharp cheese. grated, softened
1/8 tsp cayenne pepper
2 sticks margarine, room temperature
½ tsp salt
2 cups flour
Dash paprika
2 cups Rice Krispies
Combine all ingredients except
Rice Krispies with electric mixer,
then stir in the Rice Krispies.
place on cookie sheet and flatten with fork.
Thanks, Marcia
from Kula, HI and New Bern, N.C.
ref:7/22/00
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ISLAND FRUIT TART
1 peeled and cored fresh pineapple
1-9" refrigerated piecrust
2 bananas, sliced
2 tsp. cinnamon-sugar, divided
1 1/2 to 2 tsp. water
12 ounce jar guava jelly
Preheat oven to 425°F.
Cut pineapple crosswise into 1/4" thick slices;
cut each slice in half.
Set aside.
Place piecrust on baking sheet lined with parchment paper,
and arrange banana slices over crust, leaving a 2" border.
Arrange pineapple slices over banana.
Fold 2" border of dough over fruit, pressing firmly.
remaining 1 tsp. cinnamon-sugar.
Let cool slightly.
Cut into 8 wedges.
Remove from heat; let cool 10 min.
Weight Watchers Magazine
ref:7/29/00
