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Show By Angie Martin I hope everyone had a lovely holiday. holi-day. I visited with my daughter m Plain City and came back with a wonderful recipe for Frozen Fruit Cocktail. I have put in the original recipe; however, you can use the syrup and any fresh fruit that you happen hap-pen to have available. Freeze it in pint or quart containers and it is good for any meal of the day. I know you will enjoy using this recipe. It's time for salads and quick breads. I like to make a meal of salad, maybe some cold meat and a hot bread. I have included some of my favorite garden muffins and salads. j NB rx tl FROZEN FRUIT COCKTAIL 4 cups sugar 2 qts. water 6 oz. frozen orange juice concentrate 6 oz. frozen pink lemonade concentrate 1 watermelon, cut in balls or cubes 2 cantelopes, cut in balls or cubes 3 lbs. green seedless grapes 3 lbs. peaches 2 crenshaw or honeydew melons, cut in balls or cubes 1 lb. fresh blueberries 12-1 pt. freezer containers Cut and mix fruit. Pour syrup made of water, sugar, orange juice and lemonade over top and put in pint containers for freezer. You may want to heat your syrup just a tad to dissolve the sugar, but be sure it is cool before pouring over fruit.. Sharon Leavitt ZUCCHINI-NUT MUFFINS 1 medium zucchini or 2 small ones 2 eggs Vfe cup vegetable oil 1 tsp. vanilla IVi cups sugar 2 cups all-purpose flour Vh tsp. cinnamon V4 tsp. nutmeg Vi tsp. cloves xh tsp. salt V4 tsp. each baking soda and baking powder 1 cup chopped walnuts or pecans Shred unpeeled zucchini to measure 2 cups. Spread on paper toweling to drain for 10 minutes, lightly blotting top. Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking bak-ing soda and baking powder. Blend zucchini into egg mixture alternately with the flour mixture. Do not overblend. Fold in nuts. Spoon into lightly greased muffin cups. Bake at 375' for 20 minutes or until muffins test done. Makes 18 to 24 muffins. If you wish, you may bake just the amount that you need and keep the rest of the batter covered in the refrigerator for up to 1 week and bake muffins as needed. Oatmeal can be used in place of the nuts, if desired. PECAN PRALINE SALAD xh. cup sugar V4 cup pecan halves 2 cups fresh spinach leaves 2 cups leaf lettuce 1 cup sliced mushrooms (fresh) 1 green onion, thinly sliced .. , , 1 tsp. tarragon leaves (dried) 3 Tbsp. salad oil 1 Tbsp. white or red wine vinegar Vi to tsp. salt Freshly ground black pepper 1 can (11 oz) mandarin oranges, drained Put sugar into heavy skillet and place on high heat. Stir until sugar melts and caramelizes. Add pecans and toss until nuts are coated. (Watch this carefully as when the sugar starts to carmelize, it will do so very fast. Also, stir constantly.) Turn out onto buttered piece of foil. Separate nuts and let cool. Wash spinach and lettuce to remove all sand. Dry thoroughly and place in salad bowl and top with mushrooms and onion. Sprinkle with taragon leaves. Just before serving, drizzle oil evenly over the leaves and sprinkle with vinegar, salt and pepper. Toss. Add mandarin orange slices and top with the pecans. CABBAGE-BACON SLAW lk small head cabbage, shredded (3 cups) 2 stalks celery, thinly sliced 1 small cucumber, pared, seeded, finely chopped lk green pepper, diced 2 green onions, sliced, including tops Vt cup minced fresh parsley 8 strips bacon, fried crisp and crumbled V4 cup each mayonnaise and sour cream 2 Tbsp. lemon juice 'z to 1 tsp. pepper Dash paprika Cabbage should be very thinly sliced or shredded. Place into large mixing bowl and add celery, cucumber, green pepper and green onions. Sprinkle with half the parsley. Fold in the bacon. In separate bowl, mix mayonnaise, sour cream, lemon juice, salt, pepper and paprika. Fold into slaw mixture. Add more seasonings, if desired. Sprinkle with remaining parsley and serve immediately. CARROT RAISIN MUFFINS 1 cup shredded fresh carrots M2 cup chopped walnuts cup raisins i cup sugar 34 cup melted butter or margarine 2 eggs, slightly beaten l'i cups all-purpose flour 1 tsp. baking powder i tsp. baking soda 4 tsp. salt Combine carrots, nuts and raisins. Set aside. Beat sugar with melted butter but-ter until light. Add eggs, blending well. Stir in flour, baking powder, baking bak-ing soda and salt just until flour is blended. Do not overblend. Fold in carrot car-rot mixture. Bake at 400' for 20 minutes or until muffins are golden. Makes 12 muffins. Note: You may substitute cup salad oil for the melted butter or margarine and use chopped dates for the raisins, if desired. RED BERRY MOLD 1 pkg. (6 oz.) raspberry-flavored gelatin 1 cup raspberries, fresh or frozen 1 pkg. (3 oz.) cream cheese, softened "2 cup sour cream 'b cup coarsely chopped walnuts 1 carton (6 oz.) raspberry yogurt Whipped cream for garnish, optional Prepare gelatin according to directions. Pour half into a '-(-quart bowl (glass looks very nice). Chill until thickened like egg whites, about 30 min-tues. min-tues. Stir in raspberries (thawed, if frozen). Return to refrigerator. Also chill remaining gelatin. In a small bowl combine cream cheese, sour cream and nuts. When gelatin in bowl is completely set, spread cream cheese mixture evenly over top. Cover and chill. Combine remaining gelatin and yogurt. Pour over cream cheese mixture. Cover and chill about 4 hours or longer until set. Garnish with whipped cream, if desired. 'y An estimated 100 billion comets orbit the sun. The odds against being hit by a meteorite in any given year are 10 trillion to one. Texas has the most farms in the U.S.: 190,000. The highest temperature ever recorded record-ed was 136 at Azziaia, Libya. Children's parties can be a cause for tears when prizes are given for "winning" "win-ning" games. Matters can be simplified by making sure each guest receives some small gift. 1 Brids have"buit-inair f of their bone heir bodies have a ' lungs pump coo, a rk, bones and air p0ckeV" : |