Raspberry Salad

2 small boxes Raspberry Jell-o
2 cups Hot water
2 cups Applesauce (I used the sweetened type)
1 large box or bag Frozen raspberries

Mix all together and let set in a 9×13 pan.

In a bowl, combine:
1 (3 oz.) pkg. Cream cheese
1 cup Miniature marshmallows
1/2 pt (8 oz.) Whipping cream (I used heavy type)

Let stand over night. In the morning, beat until fluffy. Pour over top of raspberry mixture in pan.

Refrigerate until served and if you have leftovers, refrigerate.

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Dinosaur Sandwich
1 slice Bread (wheat is best)
1 Tablespoon Peanut butter
8 pieces Slivered almonds
1 small, thick Pretzel stick
2 Raisins
1 Trangle-shaped Chunk of cheese

Cut bread in half on the diagonal ( from corner to corner). Spread peanut butter on both halves. Put halves together to form the dinosaur's body. Stick almond pieces into the peanut butter between the halves to form a “spine”. Using the cheese chunk as a head, put raisins on each side for “eyes”. Using the pretzel as a neck, push one end into the “head” and the other into the “body”. Now you have a dinosaur sandwich!

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ORANGE SPICED CARROTS

1 pound Raw carrots
1/2 cup Water
1/2 cup Orange juice
1 Tablespoon Margarine
1/2 teaspoon Pure vanilla extract
1/4 teaspoon Ground nutmeg
1 1/2 teaspoons Grated, fresh orange rind

Wash carrots and pare (peel) them with a vegetables peeler; remove ends. Cut carrots crosswise into 1/4-inch rounds.

In a saucepan (kettle) put water, orange juice, and margarine; add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp-tender.

Check to make sure that carrots don't burn because most of the liquid will be absorbed; add a few tablespoons of water if necessary.

Sprinkle carrots with vanilla, nutmeg, and orange rind; mix well.

Yield: 4 servings (yield: 2 cups) 1 serving: 1/2 cup

Nutritive values per serving: cholesterol 9gm, Protein 1gm, fat 3gm calories 71, sodium 41mg

Food Exchanges per serving: 1 vegetable exchange plus 1/2 fruit exchange plus 1/2 fat exchange

Low-sodium diets: use unsalted margarine.

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PREPARATION TIPS:
Fresh corn can be prepared several different ways.

To Boil: Place husked corn in a large kettle of unsalted boiling water. Cover and cook 3 to 4 minutes, just until slightly crisp. Don't add salt while the corn is cooking. Salted water will toughen the kernels.

To microwave: Wrap shucked (peeled) corn in waxed paper and microwave on high power about 3 minutes.

To grill: Pull the husks down to remove the silk, then wrap the husks around each ear, twisting to secure them at the top. Soak the ears in cold water about 10 minutes, to keep them from drying out during grilling. Grill about 4 inches from the heat, cooking about 15 to 20 minutes, turning occasionally.

To roast in foil: Remove the husks and silk and brush the corn with melted margarine or butter. Wrap in foil and roast on a hot grill 15 to 20 minutes.

USAGE TIPS:
Fresh corn can be easily removed from the cob and enjoyed in a variety of recipes. Kernels cut from 6 large ears equals about 2 – 2 1/2 cups.

Add kernels of corn to salads.

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Stir kernels into muffin, pancake or cornbread batter.
Fold corn into scrambled eggs or quiche batter.
Add corn to soups, stew and chowders.
Combine diced red and green pepper with sweet corn for a colorful side dish.

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Sweet Corn Tips Yum

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FLAKY APPLE FOLDOVERS

10-oz. can Refrigerated flaky biscuits
1/2 cup Sugar (granulated)
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 1/4 cups Chopped, peeled apples
1/4 cup Margarine or butter, melted

Heat oven to 375?F.

Separate dough into 10 biscuits. Press or roll each to a 4-inch circle.

In small bowl, combine sugar, cinnamon and nutmeg.

Spoon about 2 tablespoons apples onto center of each flattened biscuit.

Spoon 1 teaspoon sugar mixture over apples.

Fold dough in half over filling; press edges with fork to seal. Brush tops with margarine and sprinkle with remaining sugar mixture. Place in ungreased 15×10-inch jelly roll pan.

Bake at 375?F. for 15 to 20 minutes or until golden brown. Remove immediately from pan to cool.

Yield: 10 servings

Nutritional information per serving (1/10th of recipe):
Calories: 170
Protein: 2g
Carbohydrate: 24g
Fat: 8g
Sodium: 350mg
Potassium: 40mg

Percent U.S.RDA per serving:
Protein: 2%
Vitamin A: 4%
Vitamin C: *
Thiamine: 6%
Riboflavin: 4%
Niacin: 4%
Calcium: *
Iron: 4%
*Contains less than 2% of the U.S. RDA of these nutrients.

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CAMPFIRE COOKIES
Ingredients:
Vanilla Almond Bark (Cut or grated into small peices with the help of an adult)
2 drops red or yellow food coloring
Chow Mein Noodles

1. Place small pieces of almond bark in baking pan.
2. Place in the oven until almond bark is melted.
3. Remove from oven.
4. Pour into a small bowl.
5. Stir in the food coloring.
6. Stir in the chow mein noodles.
7. Drop by teaspoons onto wax paper.
8. Cool and then serve.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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ENGLISH MUF-FACES

1 English muffin (whole wheat if possible)
1 Tbl. Peanut butter
1/2 Banana
4 Raisins
2 small Strawberries or grapes
2 Orange sections

Split the muffin in half and place the halves in a toaster or toaster oven. Toast until golden brown.

Put your oven mitts on to remove the toasted muffins. Spread half the peanut butter with a butter knife on each muffin half while it is still warm.

Cut the banana into disks. Set aside 4 and snack on the rest.

Make a face on each muffin by using 2 banana disks topped with 1 raisin each as the eyes, 1 strawberry or grape for a nose, and 1 orange section for a mouth.

Yield: 1 face

Nutritional information per face:
Calories: 336
Total Fat: 9.6 grams
Saturated Fat 1.8 grams
Sodium: 277 milligrams
Cholesterol: 9 milligrams
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English Muff-Faces Yum

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