Tuesday, August 3, 2010

Lemon-Raspberry Mousse

  • 48 NILLA Wafers, divided
  • ¾ cup boiling water
  • 1 pkg (3-oz) Lemon JELL-O
  • 1 cup ice cubes
  • 1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened
  • ¼ cup sugar
  • 2 tsp lemon zest
  • 1 tub (8 oz) COOL WHIP, thawed, divided
  • 1/3 cup raspberry preserves
  • 1½ cups fresh fruit
  1. Cover the bottom of an 8-inch square pan with wafers. Add boiling water to JELL-O. Stir 2 min. until completely dissolved. Stir in ice until melted.
  2. Beat cream cheese, sugar, and 2 tsp. lemon zest in a large bowl with mixer until blended. Gradually beat in JELL-O. Whisk in 2 cups COOL WHIP.
  3. Pour half the JELL-O mixture into prepared pan; cover with 16 wafers.
  4. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining JELL-O mixture. Stand remaining wafers around the edge of the pan.
  5. Refrigerate 4 hours or until firm.
  6. Top with remaining COOL WHIP and fruit, such as kiwi, raspberries, blueberries, and strawberries.

Thursday, June 3, 2010

Strawberry Delight

  • 1½ cups all-purpose flour
  • ¾ cup butter, melted
  • ¾ cup chopped pecans
  • 2 cups sifted powered sugar
  • 1 8-oz pkg cream cheese, softened
  • 1 8-oz carton frozen whipped dessert topping, thawed
  • 3 cups sliced strawberries
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 3 Tbsp strawberry-flavored gelatin
  • 1 cup water
  1. For crust, combine the 1½ cups flour and the melted butter; stir in pecans. Pat evenly in the bottom of a 3-quart rectangular baking dish. Bake in a 350° oven about 20 minutes or until golden brown around edges. Cool in pan on a wire rack.
  2. In a large mixing bowl, beat powdered sugar and cream cheese with an electric mixer on medium speed until combined. Add whipped topping by spoonfuls; beat until smooth. Spread over cooled crust. Arrange sliced strawberries on top. Cover and chill while preparing top layer.
  3. For top layer, in a medium saucepan combine granulated sugar, the ¼ cup flour, and the strawberry-flavored gelatin; stir in water. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover surface and set aside to cool (about 30 minutes).
  4. Spoon cooled gelatin mixture over strawberries. Cover and chill for 4 to 24 hours. Cut into squares.

Wednesday, June 2, 2010

Green Pepper Steak

A good family dish, you cut econony beef, either chuck or round into thin strips and cook it until tender; then add vegetables.

For four servings you will need:
  • 1 lb. beef chuck or round, fat trimmed
  • ¼ cup soy sauce
  • 1 clove garlic
  • 1½ tsp grated fresh ginger or
  • ½ tsp ground
  • ¼ cup salad oil
  • 1 cup green onion, thinly sliced
  • 1 cup red or green peppers cut into 1-inch squares
  • 2 stalks celery, thinly sliced
  • 2 Tbsp cornstarch
  • 1 cup water
  • 2 tomatoes, cut into wedges
For two servings, half the ingredients. You might need to add some water.

For eight servings, double the ingredients but reduce the water to 1¾ cups. Add another ½ Tbsp cornstarch.

  1. With a very sharp knife, cut beef across grain into thin strips, ?-inch thick.
  2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.
  3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
  4. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about ten minutes.
  5. Mix cornstarch with water. Add to pan; stir and cook until thickened.
  6. Add tomatoes and heat through.

Tuesday, April 6, 2010

Lima Bean Soup

In a soup kettle, combine the first 12 ingredients; bring to a boil over medium heat.
  • 3 cans (14½ oz each) chicken broth
  • 2 cans (15 oz each) lima beans, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 2 medium potatoes, peeled and diced
  • 2 small sweet red peppers, chopped
  • 2 small onions, chopped
  • 2 celery ribs, thinly sliced
  • ¼ cup butter
  • 1½ tsp dried marjoram
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried oregano
  • 1 cup half-and-half cream
  • 3 bacon strips, cooked and crumbled

  1. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
  2. Add cream; heat through but do not boil.
  3. Sprinkle with bacon just before serving.
Yield: 4 servings

Tuesday, February 9, 2010

Rueben Sandwich

  • Pumpernickel bread
  • Swiss cheese
  • Corned beef
  • Sauerkraut - drained
  • Thousand Island dressing
  1. Butter two slices of pumpernickel bread.
  2. On the non-buttered side of one of the bread slices, place a slice of cheese and a slice of corned beef.
  3. Spread a little thousand island dressing on the beef.
  4. Place some sauerkraut onto the beef.
  5. Place the other slice of bread on top of the sauerkraut, buttered side up.
  6. Grill on both sides over low heat until the cheese melts.


  • 1 cup butter
  • 1 pound (2¼ cups) brown sugar
  • ¼ tsp salt
  • 1 cup dark corn syrup
  • 1 15-oz can sweetened condensed milk
  • 1 tsp vanilla
  1. Melt butter in heavy 3-quart saucepan. Add sugar and salt; stir thoroughly.
  2. Stir in corn syrup; mix well.
  3. Gradually add milk, stirring constantly.
  4. Cook and stir over medium heat to firm ball (245° F), 12 to 15 minutes.
  5. Remove from heat; stir in vanilla.
  6. Pour into buttered 9x9x2-inch pan. Cool and cut into squares.
  7. Makes about 2½ pounds

Chocolate Caramels

  1. Use light corn syrup in place of the dark corn syrup.
  2. Add two 1-oz squares unsweetened chocolate with milk