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RAINBOW SALAD

Ingredients

–FOR CLEAR LAYER:–
1 (3 oz.) package Jello 3/4 cup hot
water 3/4 cup cold water –FOR CREAMY LAYER:–
1 (3 oz.)
package Jello 3/4 cup hot water
1/2 cup evaporated milk

Instructions

When each layer is just barely set add next layer. Flavors for

each layer: 1. Blackberry – water 2. Cherry – milk 3 . Lime –

water 4 . Lemon – milk 5. Orange – water 6. Orange pineapple –

milk 7. Strawberry – water Creighton

PEANUT BUTTER EGGS

Ingredients

3/4 lb. butter
1/2 lb. 10x sugar
8 oz. cream cheese (or use
same amt.
marshmallow cream)
1 (1 lb.) box 10x
sugar
1 (13 oz.) jar peanut butter (creamy)
12 oz. Bakers
semi-sweet chocolate
pieces
1/2 slab paraffin wax

Instructions

Mix together butter and 1/2 pound 10x sugar. Add cream cheese or

marshmallow cream 1 pound 10x sugar and peanut butter. Chill in

refrigerator and then shape into eggs. COATING: Melt together

in top of double boiler the chocolate pieces and paraffin. Cover

each egg and refrigerate.

DIABETIC DATE CAKE

Ingredients

1/2 cup oleo
2 eggs
2 1/2 tsp. vanilla
1 cup chopped
nuts
1 cup dates
1/4 tsp. cloves
1/2 tsp. cinnamon
2
tsp. soda
1 1/2 cup applesauce
2 cup plain flour
Dash of
salt

Instructions

Bake at 350 degrees until done in a bundt pan or loaf pan.

GLAZED NUTS

Ingredients

1 egg white
1 teaspoon cold water
1 lb. nuts
1/2 cup
sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon

Instructions

Beat egg white and water until frothy. Add nuts and mix until

all wet (covered). In another bowl combine salt sugar and

cinnamon; add to nuts; mix well. Put on buttered cookie sheet

and spread evenly; turn every 15 minutes while baking for 1 1/4

hours in 225 degree oven. Remove from pan and cool on waxed

paper. Store in airtight container.

BACON WRAP AROUNDS

Ingredients

1/4 cup soy sauce
2 tablespoon sugar
2 (5 oz.) whole
water chestnuts

Instructions

Marinate above at least 2 hours. Wrap bacon slices halved around

chestnuts with toothpicks. Bake at 350 degrees for 30 to 35

minutes.

Recipes from The Weekend Chef (http://theweekendchef.com)