food preparation, kitchen organization,
covers, handy helpers, and decorations.
you'll find on this page:
Fennel Orange Salad
Orange and Garlic Slices
Berries and Gelatin
a natural bowl by cutting a watermelon into a basket. Cut the
watermelon 1/3 of the way though about 1/3 of the way down from
the top, the long way. Do the same on the other side. Do not
cut through, as the part remaining will become the handle. Cut
out any watermelon surrounding the "handle". Scoop
out the inside with a melon baller. Cut cantaloupe and honeydo
into balls. Replace watermelon balls, cantaloupe, honeydo, strawberries,
blueberries, apples, peaches into melon basket. (Be sure to
rub the apples with lemon juice to prevent browning)
a variety of in season fruit. Wash and arrange on a platter
or in a pretty bowl. Add some roasted whole nuts, such as, walnuts,
hazlenuts, Brazil nuts and pecans. (Roasting brings out a nuttier
- 4 cloves
- 1 c.
c. red wine vinegar
- 2 tsp
each salt and pepper
- 6 navel
- 2 bulbs
- 2 heads
- 2 heads
c. chopped parsley
puree garlic, oil, vinegar, salt and pepper. Slice oranges and
fennel. Toss with greens and dressing. Serves 12
and Garlic Slices
- 6 oranges
cut into 1/4" slices
- l bulb
walnuts for garnish, if desired
slices on individual dishes. Cut stalks of fenned and sprinkle
over oranges. Cut oil cured olives into slices and sprinkle
over oranges. Salt and pepper and drizzle with olive oil over
all. Marinate covered in refrigerator for several hours. Bring
to room temperature before serving. If desired, sprinkle roasted
walnuts over top.
a tossed salad, use a variety of greens. Not only do they add
color to your salad, they provide a mixture of different tastes.
Be creative with raw vegetables, adding several different types.
You can layer your ingredients in a large, clear glass bowl
for an attractive presentation. Set out different types of salad
dressing and be sure to include a low-fat dressing.
cups graham cracker crumbs
cup sugar, divided
cup (1 stick) butter or margarine, melted
- 1 8
oz.pkg. cream cheese, softened
- 2 Tbsp.
- 1 8
oz.tub cool whip topping
- 2 pints
strawberries, cut into half
cups cold milk
- 2 pkg.
(4-serving size each) JELL-O Vanilla Flavor Instant Pudding
& Pie Filling
1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly
onto bottom of pan. Refrigerate 15 minutes. Beat cream cheese,
remaining 1/4 cup sugar and 2 tablespoons milk in large bowl
with wire whisk until smooth. Gently stir in 1/2 of the whipped
topping. Spread over crust and top with strawberry halves. Pour
3-1/2 cups cold milk into large bowl. Add pudding mixes and
beat with wire whisk 2 minutes. Pour over strawberries. Refrigerate
4 hours or until set. Just before serving, spread remaining
whipped topping over pudding. Store leftover dessert in refrigerator.