1 c Plain yogurt
1 ea Sm Banana
1 tb Frozen orange juice ; or ap
1 x Sugar or honey)
4 ea Ice cubes
Yields about 2 l/2 cups. Place all ingredients into blender or food processor. Whirl until smooth. Variations: Instead of banana, use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup pineapple, l peeled and chopped kiwifruit or l/2 peeled and cored apple. FROM: S ROGERS (MMWV70A)
1 pt (2 cups) heavy cream
2 tb Honey or sugar
32 Squares (16 rectangles) of
-graham crackers Sprinkles Beat cream with sweetener until stiff. Spread whipped cream heavily on one square and place it on a platter. Spread cream heavily on a second square and place it on top of the first. Continue until there is a stack of 4 squares. Press down gently on the top square so the cream squeezes out of the sides. Spread the excess along the sides. Repeat the procedure until there are eight stacks. Slide them together till sides touch to form a rectangular cake of 2 squares by 4 squares. Use extra whipped cream to smooth over all the tops. Refrigerate. Allowing it to chill several hours before serving enables the crackers to soften. A dash of sprinkles over the top adds a party flavor with adding much additional sugar. Hint: Use a pressurized can of whipped cream if you don't have the time or inclination to whip the cream.
6 oz Box lime jello
1/4 Head cabbage
3 Carrots, washed and peeled
1 cn (8oz) crushed pineapple,
Drained 1 cn (11oz) mandarin orange
Segments, drained -----------------------------------TOOLS----------------------------------- Grater Knife Mixing bowl Fork Plastic wrap With an adult's help, prepare jello according to directions on box. Refrigerate 2 1/2 hours or until partially set. Grate about half a cup cabbage and half a cup carrots into a bowl. Add the drained pineapple and orange segments to the vegetables and mash with a fork until mixture looks well chewed. Remove the jello and dump the vegetables in. Stir gently with a fork. Cover with plastic wrap and chill 2-4 hours until it has the consistency of a grassy pile of gelatinous puke.Serves 8-10 chunk chompers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
1 (6 oz) can frozen orange
-juice concentrate, softened Or wuse grape juice, -cranberry juice 1 (6 oz) can water
1 pt Vanilla ice cream, softened,
-or 2 containers of Plain yogurt Popsicle sticks Cups Whir in a blender. Pour into molds, insert sticks, and freeze. POLYNESIAN POPSICLES 1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1 egg
white 1 1/4 cups apricot nectar or canned pineapple juice popsicle sticks and cups Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Pour into molds, insert sticks, and freeze. CREAMSICLES 1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and
pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks and cups Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks, and freeze. CHOCOLATE POPS 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown
sugar or honey popsicle sticks and cups Liquify in a blender, pour into molds, insert popsicle sticks, and freeze. KEEP-ON-HAND SNOW CONES Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve. The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it a "slush". Even kids who don't care for orange juice like it this way. WATERMELON POPSICLES 1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle
sticks and cups Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.
1 pk 12 oz. Entenmann's All
Butter pound loaf 8 oz Cool Whip -- thawed
Assorted "jewels" such as Fruit chews, Candy necklaces, cubed Prepared Jello Brand gelatin, raspberries, Gumdrops Or other small candies 1 Pretzel rod, cut into 3
Pieces Miniature candy-coated Semi-sweet Chocolate candies Black licorice 2 Pretzels cut into
3 pieces
Cut 1/2" horizontal slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1/2" shell on bottom and sides; reserve removed cake for snacking or other use. Spoon 1 cup of the whipped topping into cake shell. Frost sides with 1-1/2 cups whipped topping. Refrigerate until ready to serve. Just before serving, place assorted "Jewels" over whipped topping in cake shell. Angle reserve cake slice over jewels using pretzel rod pieces to resemble an open chest lid. Frost slice with remaining whipped topping. Decorate with miniature candy-coated semi-sweet chocolate candies and licorice. Add remaining pretzels to ends of chest for handles. Recipe By : Cool Whip Get-Togethers Submitted By AB255@DETROIT.FREENET.ORG (PATRICIA C. EMPSON) On TUE, 28 NOV 1995 134040 -0500