Prestigious Recipes
January 14, 2003

Bloody Mary dip
in time for Superbowl

Posted by Jeanne

In time for the big football games next weekend...
24 ounces cream cheese, softened
1/2 cup V8 juice
1/3 cup tomato paste
1 large green bell pepper, cored and minced
1/2 cup finely minced onion
1/3 cup finely minced celery
1/3 cup mayonnaise
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
Mix all ingredients together in a large mixing bowl.
Chill 1-2 hours. Serve cold with tortilla and bagel chips and crudités.
Makes approximately 16 Servings.

Blueberry & Peach Trifle

Posted by Kelly

Preparation time - 15 minutes
Yield - 8 servings
9 peaches
3 cups (750 mL) Parmalat 35% Cream
1/4 cup (50 mL) granulated sugar
24 ladyfingers
1/3 cup (75 mL) dry sherry or rum
3 cups (750 mL) fresh blueberries
Peel and slice peaches.
In a large bowl, whip Parmalat 35% Cream with sugar until it will hold soft peaks.
Spread a third of whipped cream over bottom of a large glass bowl or serving dish that will hold at least 10 cups (2.5 L).
Layer with 12 ladyfingers, breaking them into pieces if necessary, to completely cover cream.
Brush fingers with half of sherry.
Cover with 1 cup (250 mL) blueberries and a third of peaches.
Spread another third of whipped cream over berries.
Cover with remaining ladyfingers.
Brush fingers with remaining sherry and cover with 1 cup (250 mL) blueberries and a third of peaches.
Top with remaining cream, berries and peaches.
Cover and refrigerate.
Trifle will keep well for 3 to 4 hours. After that time, peaches may darken.