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Holiday Punch


Ingredients

2 cup sugar
2 qts. warm water
1 (4
6 oz.) can pineapple
juice
1 qt. Ginger Ale
2 pkgs. lime Kool-Aid

Instructions

Dissolve sugar in water. Mix Kool-Aid pineapple juice sugar water
and Ginger Ale and pour over ice. Serves 25 people.

Nutty Granola


Ingredients

3 cup regular oats uncooked
1 cup pecan halves
1 (2 1/4
oz.) package sliced almonds
1/2 cup flaked coconut
1/4
cup sunflower kernels
1/4 cup plus
2 tablespoon honey

1/4 cup vegetable oil
2 tablespoon water 3/4 teaspoon
vanilla extract
1/4 teaspoon salt
1 (8 oz.) container
diced dried fruit mix

Instructions

Combine first five ingredients in a large bowl; stir well and set
aside. Combine honey and next 4 ingredients; pour over oats
mixture and stir well. Spread mixture evenly in a 15 x 10 x 1
inch jelly roll pan. Bake at 350 degrees for 25 minutes or until
golden brown. Stir every 5 minutes. Cool. Stir in dried fruit.
Store in an airtight container in a cool dry place. Yield: 8
cups.

Easy Fudge


Ingredients

1 (12 oz.) pkg. semi-sweet chocolate
morsels
1 (6 oz.)
pkg. butterscotch morsels
1 can Eagle Brand sweetened
milk
1 cup chopped pecans or walnuts

Instructions

In saucepan melt together chocolate chips butterscotch chips and
Eagle Brand milk. Mixing well stir in nuts. Pour into lightly
greased pan. Let cool. Cut into squares.

Fruit Juice Shake


Ingredients

1 env. Dream Whip whipped topping mix
1 (6 oz.) can
concentrated orange or apple juice or cranberry juice
2 juice
cans milk
1 1/2 cup crushed ice or
1 (6 oz.) can frozen
pineapple concentrate and
1/4 cup flaked coconut

Instructions

Combine all ingredients in blender and blend 30 seconds at high
speed. Serve at once. Makes about 3 cups or 6 servings.

South Of The Border Ravioli


Ingredients

9 ounces fresh cheese-stuffed ravioli
2 teaspoons olive oil
divided use
1/4 cup finely chopped onion
1 large jalapeno
pepper seeded and finely chopped
2 cups peeled and chopped
fresh tomatoes cup (about 3 large tomatoes)
1 clove garlic
finely chopped
1 cup diced zucchini
1 ear fresh corn

1 teaspoon chili powder
1/4 teaspoon oregano
1/4
teaspoon ground cumin
Freshly ground black pepper to taste

1/4 teaspoon crushed red pepper flakes optional
1/4 cup
hot heavy cream

Instructions

Cook ravioli according to package directions. Drain and rinse
with very hot water to which 1 teaspoon of the olive oil has been
added. Drain again cover and set aside. Heat remaining teaspoon
of olive oil in large nonstick skillet. Add onion and jalapeno
pepper and saut? until onion is soft but not brown. Stir in
chopped tomatoes and garlic; simmer about five minutes. Meanwhile
chop zucchini and remove corn from the cob. Stir these vegetables
into tomatoes. Add chili powder oregano cumin black pepper and
crushed red pepper flakes if desired. Simmer 5 minutes or until
zucchini is crisp tender. Heat cream for 20 to 30 seconds in
microwave and stir into tomato mixture. Check pasta to ensure the
ravioli arent stuck together. If they are rinse again in very hot
water. Immediately serve ravioli topped with sauce. Makes 3
servings. Per serving: 440 calories 16 g protein 47 g
carbohydrates 5 g fiber 23 g fat 58 mg cholesterol 471 mg
sodium

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