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Key Lime Pie
Key Lime Pie 3 pts -148 Calories
1 box (.3 oz) sugar-free lime gelatin
1/4 C boiling water
2 8oz Containers key lime pie flavor light yogurt
1 8oz container frozen fat free whipped
topping, thawed
1 prepared 8" reduced fat graham cracker
pie crust
1) Dissolve gelatin in boiling water
2) Stir in yogurt with wire whisk
3) Fold in whipped topping
4) Pour into crust. Refrig. over nite or at least 2 hours
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# Key Lime Pie
*3 pts — 148 Calories*
## Ingredients
- 1 box (.3 oz) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 (8 oz) containers key lime pie flavor light yogurt
- 1 (8 oz) container frozen fat-free whipped topping, thawed
- 1 prepared 8" reduced-fat graham cracker pie crust
## Instructions
1. Dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping.
4. Pour into crust. Refrigerate overnight or at least 2 hours.
## Editor's Notes
- **"3 pts -148 Calories"** — This appears to be a Weight Watchers points notation (3 points, 148 calories per serving). Rendered as an attribution/yield-style italic line for context rather than discarded. -
Richard Petty's Angel Food Cake
THIS WEEK'S CELEBRITY RECIPE
RICHARD PETTY'S
ANGEL FOOD CAKE
The NASCAR legend wheels into the
kitchen to share a favorite dessert.
Preparation time: 20 minutes. Baking
time: 1 hour and 15 minutes. Serves 10 to 12.
1½ cups egg whites ¼ tsp. salt
1 tsp. cream of tartar 1 tsp. vanilla
1½ cups sugar 1 cup flour
BEAT egg whites until foamy, add cream of tartar;
beat until stiff, but not dry. Gradually beat in sugar
and salt. Add vanilla, then gently fold in flour. Bake in
angel food pan at 325 degrees for 1 hour and 15 min-
utes or until top is browned.
Nutrition per serving: calories 103
From the book CELEBRITY CHEFS OF COUNTRY MUSIC &
MOTORSPORTS. Copyright © 2001 by Lehi Christian Children's
Foundation, Salem, VA 24153. Phone 540-562-1871.
To order books mentioned in The ENQUIRER or any other
books in print call Books Now at 800-266-5766 ext. 1588.
Back:
COMPARE AND SAVE
Formulated to delivers results comparable
to the leading national brands at just a
fraction of the cost
Economically priced
without sacrificing quality
TRY XTREMELEAN™ TO[DAY]
Available at CVS/Pharmacy, Genovese, Discount
Drug Emporium, Duane Reade, Osco Drug/Sav-[on],
Phar-Mor, A & P, Randall's/Tom Thumb, Stop &[Shop]
Fresh, Waldbaums and other fine stores
If not available at a store near you, call
toll free 1-800-645-5412 for more information.
www.naturesbounty.com
© Nature's Bounty, Inc., 2002
---
# Richard Petty's Angel Food Cake
## Ingredients
- 1 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup flour
## Instructions
1. Beat egg whites until foamy, add cream of tartar; beat until stiff, but not dry.
2. Gradually beat in sugar and salt.
3. Add vanilla, then gently fold in flour.
4. Bake in angel food pan at 325 degrees for 1 hour and 15 minutes or until top is browned. -
Green Bean, Cherry Tomato & Feta Salad
Green Bean, Cherry
Tomato & Feta Salad
pictured on page 132
Summer simplicity: Steam some
green beans, chop fresh mint, and
cut cherry tomatoes in half. Toss it
all together with a lemony dressing
and top with crumbled feta cheese.
PREP 20 minutes
COOK about 10 minutes
MAKES 6 accompaniment servings
salt
1 pound green beans, stem ends
trimmed
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon ground black pepper
1 can (15 to 19 ounces) white kidney
beans (cannellini), rinsed and drained
3 cups red and yellow cherry tomatoes,
each cut in half
¼ cup loosely packed fresh mint leaves,
coarsely chopped
4 ounces feta cheese, crumbled (1 cup)
Back:
1. In 12-inch skillet, heat ½ inch wa-
ter and ½ teaspoon salt to boiling
over high heat. Add green beans;
heat to boiling. Reduce heat to medi-
um-low; simmer, uncovered, 5 to 7
minutes or until beans are tender-
crisp. Drain beans and rinse under
cold running water to stop cooking.
Drain again; set aside.
2. In large serving bowl, with wire
whisk or fork, mix oil, lemon juice,
pepper, and ½ teaspoon salt. Stir in
kidney beans, tomatoes, mint leaves,
and green beans, and toss gently to
coat. Sprinkle feta on top to serve.
---
# Green Bean, Cherry Tomato & Feta Salad
## Ingredients
- Salt
- 1 pound green beans, stem ends trimmed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp ground black pepper
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- 3 cups red and yellow cherry tomatoes, each cut in half
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- 4 ounces feta cheese, crumbled (1 cup)
## Instructions
1. In a 12-inch skillet, heat 1/2 inch water and 1/2 tsp salt to boiling over high heat. Add green beans; heat to boiling. Reduce heat to medium-low; simmer, uncovered, 5 to 7 minutes or until beans are tender-crisp. Drain beans and rinse under cold running water to stop cooking. Drain again; set aside.
2. In a large serving bowl, with a wire whisk or fork, mix oil, lemon juice, pepper, and 1/2 tsp salt. Stir in kidney beans, tomatoes, mint leaves, and green beans, and toss gently to coat. Sprinkle feta on top to serve. -
Fiber One Fruit Smoothies
Fiber One Fruit Smoothies
Recipe Summary
Prep Time 5 minutes
Ready In 5 minutes
Servings 2 (1 3/4 cup each)
Ingredients
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry,
mixed berry or red raspberry yogurt
1 cup Fiber One® cereal
1 cup fresh strawberry halves or raspberries, or frozen whole
strawberries
1 1/2 cups fat-free (skim) milk
1 banana, sliced
Directions
1. In blender, place all ingredients. Cover; blend on high speed 10
seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend
an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately.
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# Fiber One Fruit Smoothies
## Ingredients
- 2 containers (6 oz each) Yoplait Original 99% Fat Free strawberry, mixed berry or red raspberry yogurt
- 1 cup Fiber One cereal
- 1 cup fresh strawberry halves or raspberries, or frozen whole strawberries
- 1 1/2 cups fat-free (skim) milk
- 1 banana, sliced
## Instructions
1. In blender, place all ingredients. Cover; blend on high speed 10 seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately. -
Raisin Bars (Poor Boy Cookie Bars)
Raisin Bars, poor boy Cookie Bars.
Valerie Minnoch. - 9-30-02
2 cups raisins
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. nutmeg.
1/4 tsp. ground clones.
1 stick margarine
1 1/2 cups sugar
2 large eggs.
1/2 cup walnuts chopped. (I used more)
Barely cover raisins with boiling water and
boil until 1 Tbsp. liquid remains. Cool.
Stir together flour, baking soda, salt
and spices and set aside. Cream oleo
and sugar. Beat in eggs one at a time.
Stir in flour mixture, raisins and
walnuts. Spread in a greased and
floured 15x10x1-in Jelly roll pan (a
lg cookie sheet) Bake in preheated 350°
oven until a cake-tester inserted in
center comes out clean - about 30 minutes.
Cool and cut into bars. Frost. Freezes
Well. (Now what I did I had more
water left from raisins, I poured and
put powdered sugar & oleo in, with
little vanilla & spread on my bars
& let cool before cutting them. This
worked well for me. and Really good.
I use to make for bake sale for all my
kids at school PTA- Went over big!)
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# Raisin Bars (Poor Boy Cookie Bars)
## Ingredients
- 2 cups raisins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1 stick margarine
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup walnuts, chopped
## Instructions
1. Barely cover raisins with boiling water and boil until 1 Tbsp liquid remains. Cool.
2. Stir together flour, baking soda, salt, and spices and set aside.
3. Cream margarine and sugar.
4. Beat in eggs one at a time.
5. Stir in flour mixture, raisins, and walnuts.
6. Spread in a greased and floured 15x10x1-inch jelly roll pan (a large cookie sheet).
7. Bake in preheated 350° oven until a cake tester inserted in center comes out clean, about 30 minutes.
8. Cool and cut into bars.
9. Frost as desired. Freezes well.
## Frosting
1. Pour remaining raisin water into a bowl.
2. Mix in powdered sugar, margarine, and a little vanilla until spreadable.
3. Spread on bars and let cool before cutting. -
Cheese and Breakfast Dish
Let me know if you get this!!!!
Carol Brewer
----- Original Message -----
From:
To:
Sent: 5/10/2006 7:24:41 PM
Subject: reciepe for Mary Lou
Cheese and Breakfast Dish
24 oz pkg of shredded potatoes
1/3 cup oleo
3 cups shredded Swiss cheese
3 cups shredded Cheddar cheese
3 cups Shredded Pepper cheese
3 cups chopped ham
4 eggs
1/2 cup half and half
1/4 tsp salt
pepper to taste
Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper
towel. Drizzle the oleo over the top and bake @ 425 for 25 min. Take out and cool. Then add the swiss
cheese and a layer of chopped ham followed by a layer of swiss cheese and another layer of chopped
ham. Then add the pepper cheese. Beat four eggs pepper, salt and 1/2 and 1/2.. Pour over cheese.
Bake @ 350 for 45 min. to an hour covered.
May be made up the night before.
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# Cheese and Breakfast Dish
## Ingredients
- 24 oz pkg shredded potatoes
- 1/3 cup oleo
- 3 cups shredded Swiss cheese
- 3 cups shredded Cheddar cheese
- 3 cups shredded Pepper cheese
- 3 cups chopped ham
- 4 eggs
- 1/2 cup half and half
- 1/4 tsp salt
- Pepper to taste
## Instructions
1. Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper towel.
2. Drizzle the oleo over the top and bake at 425°F for 25 minutes. Take out and cool.
3. Add the Swiss cheese and a layer of chopped ham, followed by a layer of Swiss cheese and another layer of chopped ham.
4. Then add the pepper cheese.
5. Beat 4 eggs with pepper, salt, and 1/2 cup half and half. Pour over cheese.
6. Bake at 350°F for 45 minutes to an hour, covered.
7. May be made up the night before.