Serving Size : 5 Preparation Time :0:25
5 large, ripe peaches -- peeled and halved
1/4 cup sugar
1 cup plain yogurt
1/4 cup fresh lemon juice
1/4 cup sweet sherry
2 tablespoons orange juice concentrate -- thawed
Puree peaches with sugar in food processor. Mix in yogurt.
Add lemon juice, sherry, and orange juice concentrate; blend until smooth.
Chill and garnish with sliced peaches or mint leaves and blueberries.
Serving Size : 4 Preparation Time :0:30
1/2 cup mayonnaise
1 teaspoon lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped or diced
1/4 cup diced celery
1/2 cup seedless grapes -- halved
1/4 cup almond slivers -- toasted
Blend mayonnaise, lemon juice, and curry powder.
Mix into remaining ingredients.
Chill at least one hour before serving. (See NOTE below!)
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NOTES : Walnuts may be substituted for almonds.
Plumped raisins (soaked in hot water for 5 minutes, then drained) maybe substituted for grapes.
Can be served on whole lettuce leaves or as a sandwich filling.
Better to make the day before. When freshly made, the curry may be overwhelming. It's better the next day!
2 cans whole berry cranberry sauce (or
1 pkg. fresh berries, cooked according to directions on package)
2 cups boiling water
2 3 oz. pkgs. raspberry jello 2 Tbsp. lemon juice
1 tsp. salt
1 cup mayonnaise
2 cups diced apple
1/2 cup chopped walnuts
Melt cranberry sauce over medium heat. Drain into bowl. Mix the liquid and water and jello together. Stir until jello dissolves. Add lemon juice and salt. Chill mixture until it mounds on a spoon. Add the mayo and beat until smooth. Fold in the cranberry "solids", apples and nuts.
Chill until firm.
3 cups cantaloupe melon chopped
3 cups honeydew melon chopped
2tbsp sugar
¼ cup orange juice
1/8 tsp lime juice
Puree each melon separately with half of the rest of the ingredients. Chill in separate bowls.
When ready to serve pour a little of each at the same time into soup bowl, swirl.
(To give you an idea of quantities, I made double the above for the garden tour lunch and 1 melon is approximately 3 cups)
2 c. diced cooked chicken serves 6-8
3 c cold cooked rice
1 jar{2 1/2 oz} pimento stuffed olives drained and chopped
1 1/2 c. chopped celery
2 pimentos drained and chopped
2 T. fresh chopped parsley
1/2 c. mayo
1/2 c. sour cream
2 T. lemon juice salt and pep.
dash hot pepper sauce
I small can black beans, drained and rinsed
1 can shoe peg corn
1 cucumber peeled, deseeded and chopped small
I sweet red pepper diced small
I small red onion diced small
I tomato diced small
season to taste with Cilantro, fresh or dried
juice of one lime
1 small jar of Ken's Italian seasoning
2 ripe avocados peeled and diced which you add just before serving.