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Prestigious Recipes - August 29, 2001
Fruit and Shells
Posted by Mai
Only Me again :o) I have week 21 and 22 recipes for you.
I was a bad girl last week and played hookey!! {{{{PW}}}}
This might be my last summery recipe so hope you enjoy :o)
1/2 pound shells or other medium pasta shape
1 container (8 ounces) low-fat vanilla-flavored yogurt
1/4 cup frozen orange juice, concentrate, thawed
1 can (20 ounces) pineapple chunks in juice, drained
1 can (11 ounces) mandarin oranges, drained
1 cup halved seedless red grapes
1 cup halved seedless green grapes
1 apple, cored and chopped
1 banana, sliced
1. Cook the pasta according to the package directions;
drain, rinse, drain again, and set aside to cool.
2. In a small bowl, combine the yogurt and orange juice concentrate;
mix well. In a large bowl, combine the remaining ingredients.
Add the yogurt mixture and pasta; toss to coat.
3. Cover and chill for at least 2 hours before serving.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!
Strawberry Snowballs
I got this recipe from Mr Food.
He has a little 5 minute segment on T.V. at our local station here in Boston.
I think he has the easiest recipes.
Serves: 6
2 cups sweeetened flaked coconut
1 package (4-serving size)
strawberry-flavoured gelatin
1 quart vanilla ice cream
1. Line a baking sheet with waxed paper.
In a resealable plastic storage bag, combine the coconut and dry gelatin.
Close the bag and shake until the coconut is completely colored; place in a shallow dish.
2. Scoop the ice cream into 6 balls and roll in the coconut mixture one at a time.
Place the coated ice cream balls on the baking sheet, cover loosely, and freeze until firm.
Serve, or cover well and keep frozen until ready to serve.
Note: You can make these in as many different colours as there are gelatin colours!
ENJOY!!
Thats It!! Good Luck and Bon Appetite!
Italian Style Soup
Posted by Kelly
Prep. Time: 20 minutes
Serves: 8-10
What You'll Need
1 tbsp vegetable oil
1 onion, finely sliced
1 carrot, shredded
8-10 cups chicken stock
3/4 cup Farfalle (Bows)
1 egg, beaten
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
What's Next
In saucepan, heat oil; cook onion and carrot, 5-6 minutes.
Stir in 2 L (8 cups) stock and bring to boil.
Add small bows. Simmer, stirring occasionally, 10 minutes.
Add more stock if required.
Combine the egg, cheese and parsley.
Gradually add egg mixture to stock;
simmer 1 minute, stirring constantly
Pasta Salad
Posted by Skylight running waving recipe card to everyone
1 pound box spaghetti
3 cucumbers diced
4 tomatoes diced
2-3 bunches green onions chopped
1/2 bottle salad seasoning W/ cheese
1/2 bottle viva Italian dressing (16 or 18 oz)
Cook Spaghetti, drain, run cool water on it. Let Drain.
Add all other indgredients and toss...
*Black olives, ham, mozerrella cheese, parmasan cheese, are great in this too!!
 
 
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