JULY 2000 RECIPES

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RECIPES FOR
JULY 2000

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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.

Kathy's Kitchen
ref:7/08/00

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COOL WHIP CAKE


Crust:
1 c. flour
1 stick oleo
c. chopped nuts
Filling:
8z. cream cheese
1 c. powdered sugar
lg. cool whip
Sliced bananas
2 boxes instant pudding
3 c. milk

Mix crust ingredients together and press into 9x13" pan.
Bake 375F for 15 min. Cool.
Mix cream cheese, powdered sugar & 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
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.

Form into marble-sized balls,
place on cookie sheet and flatten with fork.

Bake at 350F for 15-18 minutes.

Great accompaniment to red wine.


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 425F.
Cut pineapple crosswise into 1/4" thick slices;
cut each slice in half.
Set aside.

Roll piecrust to a 13" circle on a lightly floured surface.
Place piecrust on baking sheet lined with parchment paper,
and arrange banana slices over crust, leaving a 2" border.

Sprinkle 1 tsp. cinnamon-sugar over banana slices.
Arrange pineapple slices over banana.
Fold 2" border of dough over fruit, pressing firmly.

Brush border of dough with water; sprinkle with
remaining 1 tsp. cinnamon-sugar.

Bake for 30 min. or until crust is golden.
Let cool slightly.

Carefully slide tart onto a serving platter.
Cut into 8 wedges.

Place jelly in a small saucepan, and cook over medium heat 10 min.
Remove from heat; let cool 10 min.

Drizzle jelly evenly over each serving.


Weight Watchers Magazine
ref:7/29/00

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